957 vegetarian recipes

Bok choy and shiitake are always good combination together, served with this refreshing sesame orange dressing, light and delicious side dish.

Vegetarian kishke made with whole wheat flour, wheat germ, carrots, celery, and onions, baked in foil until golden and firm. A meatless take on the Jewish deli classic.

Homemade oatmeal burger buns with whole wheat flour, molasses, and brown sugar. Hearty, slightly sweet, and sturdy enough to hold a loaded burger without falling apart.

Roasted root vegetables with ground cumin and coriander: sweet potato, parsnip, rutabaga, and turnip tossed in warm Middle Eastern spices and roasted until evenly browned. A simple four-root side finished with fresh cilantro.

Nutty baked bulgur wheat seasoned with dried basil and tossed with toasted pecans. A simple, wholesome vegetarian side dish ready in 30 minutes flat.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Low-carb spaghetti squash lasagna layered with a garlic-basil tomato sauce, black olives, and melted mozzarella and Parmesan, baked right in the squash shells. Vegetarian comfort food without the pasta.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Penne pasta salad with kalamata olives, dried currants, toasted pine nuts, and red onion in a curry-cumin parsley vinaigrette. A Mediterranean-meets-Indian make-ahead side.

Vegetarian mincemeat pie with TVP standing in for suet, loaded with apples, raisins, walnuts, and warm spices in apple cider. A holiday classic reimagined for plant-based kitchens.

An easy everyday crisp cabbage salad recipe. Consider it like Coleslaw – but crisp, crunchy and fresh; can’t-stop-eating-it additive deliciousness.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Silky blended soup packed with potatoes, zucchini, and spinach in a light vegetarian broth that's low-calorie, dairy-free, and deeply satisfying.

Sweet Vidalia onions hollowed out and stuffed with a savory blend of TVP, cumin, marjoram, and breadcrumbs. A hearty vegetarian main dish that celebrates Georgia's prized onion.

Stir-fried rice noodles tossed in a ginger-garlic curry sauce with shredded vegetables, fresh chili, and silky scrambled egg. A quick weeknight noodle dish ready in under 45 minutes.