877 vegetarian recipes

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

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Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Ginger snaps roll molasses-spiked dough into balls and bake into crackly-topped, snappy spice cookies. Brown sugar, ginger, and cinnamon give the classic chewy-crisp texture in 36 cookies.

Low-sodium pasta sauce simmered with tomato puree, white wine, garlic, shallots, and a pinch of nutmeg. A fresh, herb-bright marinara for weeknight pasta without the salt.

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Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.

Just 5 mins, a very nice dish can be showed in front of my friends, simple and healthy!

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

A vegan butter substitute for spreading on bread and vegetables.

Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.