4,114 vegetarian recipes

Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that's perfect with avocado and salsa.

Vegetable cheese puff casserole layered with bread, American cheese, mixed vegetables, and an egg-milk custard, baked until puffed and golden brown.

Homemade tofu milk blended from just tofu, water, and maple syrup. A 3-ingredient vegan milk alternative ready in 5 minutes. Adjust the water for milk or cream consistency.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Southern-style collard greens simmered low and slow with vinegar until tender and flavorful. This simple two-ingredient side dish lets the natural earthy flavor of the greens shine through.

Italian roast onions (cipolle arrositite) baked whole in their skins with olive oil until soft and golden. Three ingredients, hands-off, and versatile as a side or antipasto.

Smooth, thick and creamy. If too thick use the firm silken tofu not the extra firm. After 2 hours the extra firm tofu makes the mousse have the consistency of butter cream icing.

Inflammation is a major cause of heart-disease. Together with the oxidation of LDL ('bad' cholesterol) it often leads to the clogged arteries that result in heart failure. Fight inflammation with ginger. Apples contain antioxidants that have been shown to specifically fight the oxidation of LDL.

Sweet tomato sauce which you can have it with any spicy starter.

Sesame meal made from ground sesame seeds and sea salt. A nutty, two-ingredient condiment for salads, casseroles, and roasted vegetables.

Sweet and spicy salsa comes together from just three ingredients: ripe roma tomatoes, scallions, and hot-and-sweet jalapenos. Dice, mix, and scoop. A fresh, low-calorie salsa ready in minutes.

Fresh tomato basil pasta with a no-cook summer sauce: ripe tomatoes, fragrant basil, and garlic marinated in olive oil, then tossed with hot pasta. Light, bright, and ready in the time it takes to boil noodles.

Russian borscht with grated beets, tomato passata, and a tempered-egg finish for body. Served hot or chilled with a swirl of sour cream and the unmistakable ruby color that defines the soup.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.

Apple and brie cheese make this omelet incredibly creamy and delicious.

This recipe has been developed as part of work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.