1,032 vegetarian recipes

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Korean dipping sauce with soy sauce, rice vinegar, and sesame oil. A three-ingredient vegetarian sauce for tofu, dumplings, and Korean dishes, ready in 5 minutes.

Grilled okra salad with charred pods tossed with tomato, onion and white wine vinegar. Simple Southern-style summer salad ready in 15 minutes.

Cherry tomatoes, basil, fresh mozzarella are always a delicious combination, here by spinning out the juice from cherry tomatoes to make the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Indian-spiced glazed cauliflower with fresh ginger, turmeric, coriander, and green chilies. Vegetarian side dish that's stir-fried until golden and finished with lemon juice.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

A punchy Venezuelan marinade with curry, fresh tomatoes, cilantro, and spicy barbecue sauce. Mix it in 10 minutes flat and slather it on any cut of meat for bold, smoky-spiced flavor.

A tasty soup that's easy to make and is perfect for a light lunch.

This succulent dish made of tofu cakes, french beans and a bit of dry sherry is the perfect dinner to make when in a hurry.

Virgin champagne, a fizzy, alcohol-free celebration drink made from just white grape juice concentrate and club soda. Kid-friendly bubbly for toasts, New Year's, and parties, ready in minutes.

Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.

Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Szechuan mapo tofu with ground beef, green onions, and garlic in a spicy sesame-soy sauce. A quick 15-minute high-protein stir-fry that's low-carb and diabetic-friendly.