987 vegetarian recipes

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

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Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

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.