1,275 vegetarian recipes

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Peanut butter bran muffins made with whole wheat flour, double peanuts, and just 1 tablespoon of sugar. High-fiber breakfast muffins ready in 30 minutes. Diabetic-friendly.

Quinoa and zucchini casserole, herby sauteed zucchini folded with cooked quinoa, eggs, and nutty Gruyere, then baked until set and golden. A protein-packed, high-fiber vegetarian bake for a main or side.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Vegan fruit cake packed with dried fruit, candied peel, orange rind, and almonds, leavened with a soy milk and vinegar reaction instead of eggs. A dense, dairy-free holiday cake baked low and slow.

Crispy phyllo dough, cheesy and juicy spinach and cheese filling with sweet yet juicy tomato slices on top, this quiche not only looks appealing, but also tastes delicious.

Spelt soy milk bread is a dairy-free, vegan-friendly yeast loaf with one quick rise and ready start to finish in under an hour. Nutty spelt flour and warm soy milk make a tender crumb for sandwiches and toast.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Homemade tahini from scratch with just toasted sesame seeds and oil. Smooth, nutty paste for hummus, baba ganoush, salad dressings, and Middle Eastern cooking. Keeps for months in the fridge.

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Red lentils simmer with sautéed peppers, onions, and berbere spice in ghee for this protein-rich Ethiopian main dish ready in an hour.

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

TVP granules sautéed with garlic, peppers, and onions simmer in tangy tomato paste spiked with oregano and cayenne for a protein-packed vegetarian sloppy joe filling.