1,257 vegetarian recipes

Baked stuffed mushroom caps filled with spinach, feta, cottage cheese, and fresh dill, rolled in sesame seeds for a crunchy crust. A Greek-inspired vegetarian appetizer ready in under 30 minutes.

Toasted pita chips split, cut, and bake pita bread into crisp triangles for dips, soups, and lunchboxes. Two ingredients, eight-minute bake, much better than store-bought.

Pasta with Roasted Eggplant and Tomato Sauce recipe

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Sweet, sour, crunchy, creamy and savory, you can find all these tastes and textures in this quick apple and celery salad with creamy dijon dressing.

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

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

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.

An all round yummy satisfying meal or appy that will get people begging for more or the recipe

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.

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.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.