975 vegetarian recipes

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Creamy, decadent and ready in less than five minutes, this is a great chance to introduce superfoods, bananas and avocados to children 8 months and older. Rich in healthy fats necessary for skin health, brain function and maintaining a healthy weight. Cacao is high in magnesium and iron and when combined with a fat like coconut oil or avocado, it alleviates headaches and anxiety and boosts brain function.

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Zucchini in mock cream sauce uses the vegetable's own extracted juices to make a thick, creamy sauce with no cream at all. A clever lacto-vegetarian technique with garlic, butter, and optional Asiago.

A delicious and refreshing pasta salad is perfect for spring or summer.

Spanakopitta Me Avga (Spinach Pie with Eggs) recipe

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

No-bake peanut butter balls with dates, raisins, walnuts, molasses, and orange juice, rolled in shredded coconut. A healthy, naturally sweetened energy bite that improves after a day of resting.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Homemade vegan sausage (soysage) made from soybeans, kombu, oats, gluten flour, and classic sausage spices like sage, fennel, and cayenne. Steamed until firm and sliceable.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.