935 vegetarian recipes

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Very healthy and nutritious salad. Flavor is great too.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Seasoned tempeh aspic: grated tempeh browned with tamari and paprika, set in an agar-based vegetarian aspic with dill pickle and bell peppers. A meat-free spin on old-world cold cuts, served with rye and mustard.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.

Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.

Pickled black-eyed peas marinated in a garlic-infused oil and red wine vinegar dressing with red onion and cayenne. A Southern make-ahead appetizer that improves over several days.

This quick and easy to make salad is tasty and flavorful, the roasted bell peppers, white beans, and feta cheese go very well with the mixed greens, tossed with a very light vinaigrette, which gives the salad a refreshing taste.

Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.

Vegetarian brown rice pilaf with pine nuts, currants, cumin, and turmeric. A fragrant, golden side dish with sweet-savory contrast in every bite.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.