2,799 vegetarian recipes

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Simple but irresistible, this cake is great for dessert after dinner.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Baked tofu slathered in a savory peanut sauce with soy sauce, sesame oil, ginger, and garlic. Indonesian-inspired and served over rice with chutney. Make ahead friendly.

A vegetarian beet soup loaded with cabbage, potatoes, tomatoes, and bell pepper, seasoned with dill seed and finished with a swirl of yogurt. A Turkish twist on classic borscht that's hearty, vibrant, and nourishing.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.