4,047 vegetarian recipes

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Easy sweet potatoes and broccoli is a 5-ingredient gluten-free vegetarian side: diced sweet potato steamed with broccoli, tossed with low-fat cottage cheese and toasted sesame seeds.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Individual coiled spinach pies from the Greek island of Samos, filled with feta, dill, nutmeg, and eggs wrapped in flaky phyllo. Serve hot or cold as an appetizer or light meal.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Vegetarian tamale pie with a golden cornmeal crust wrapped top and bottom around a spiced bean-and-barley filling loaded with corn, ripe olives, and sweet red pepper. A hearty meatless main baked until the cheese bubbles.

This is an easy salad, I have made it for many times, especially when I cook some meat, I always cook this salad as a accompaniment.

Stuffed butternut squash filled with wild rice, torn whole wheat bread, red onion, sage, thyme, and fresh orange juice. A hearty vegetarian main dish.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Homemade Barbecue Sauce built on apple juice, tomato paste, honey, and soy sauce, simmered and blended smooth. Vegetarian, no refined sugar, with cinnamon adding warm depth.