4,047 vegetarian recipes

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Easy vegan fudge made with margarine, cocoa powder, soy milk, and powdered sugar in a double boiler. Dairy-free chocolate candy with optional nuts, ready in an hour.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Red and yellow pepper tart layers slow-stewed sweet peppers, provolone, and black olives in a savory custard over a pesto-painted crust. A colorful vegetarian tart that eats like the Mediterranean on a plate.

Tomatoes are high in Vitamin C but also contain A and B vitamins, fiber, potassium, iron, and phosphorous.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Vegan whole wheat corn muffins use blended soft tofu and boiled water as the binder, no eggs or dairy. A 5-ingredient savory muffin meant to be served with chowders and stews.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.

Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.

Mixed greens with grapes and feta tosses mesclun and sliced radicchio with halved red and green grapes, crumbled feta, and a simple red wine vinaigrette. A quick vegetarian side salad for 8.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.