1,257 vegetarian recipes

Quick vegan vegetable soup with celery, carrot, onion, red pepper, corn, peas, potato, and tomato in a basil-scented broth. Eight vegetables, 40 minutes, naturally gluten-free.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

This is a great pizza, and I added some onions too, very tasty and light.

Grilled sweet potato steaks sliced lengthwise, brushed with steak sauce, and charred on the BBQ with beautiful grill marks. A two-ingredient vegetarian side dish.

Easy homemade almond milk soaks raw almonds, blanches them, then blends with water and a touch of maple syrup. Vegan, dairy-free, and free of the gums and stabilizers in store-bought.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

Creamy vegan walnut sauce blended from toasted flour, raw walnuts, lemon, and garlic. A protein-rich dairy-free gravy that turns simple grains, potatoes, or roasted vegetables into a complete meal.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.