4,047 vegetarian recipes

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Caramelized onion and fennel tart on flaky puff pastry, fully vegan. Slow-cooked onions turn jammy and sweet, fresh fennel and thyme add gentle anise warmth, all baked until crisp and golden. Serve warm or cold.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Simple and perfectly flavored. This was a wonderful dish. The toppings are so fresh & so tasty.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

One-pot brown rice and lentils with turmeric, cinnamon, coriander, and cloves. Vegan, high in protein and fiber, and cooked together in a single saucepan.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.

Tofu yogurt: a dairy-free yogurt alternative blended from silken tofu, banana, and vanilla with mixed fruit and raisins folded in. Vegan-friendly breakfast or snack in 10 minutes.

Garlic vegetable soup with two whole heads of garlic simmered into a creamy, vegan, fat-free puree with potatoes, carrots, celery, and onion. The cure-all soup for cold and flu season.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.