2,799 vegetarian recipes

Vegetarian chili with kidney beans, crushed tomatoes, green pepper, and chili powder simmered for one hour. No meat, no fuss. A big-batch meatless chili that's naturally vegan and full of smoky, tomatoey flavor.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.

Gingered tofu peanut spread with fresh ginger, garlic, tamari, and natural peanut butter pureed into a creamy vegan sandwich spread. No cooking required, ready in 10 minutes.

Tofu fruit pudding blends silken firm tofu with frozen berries and honey for a creamy dairy-free dessert. Three ingredients, ready in 10 minutes plus chill time.

Garlic buttered nuts pan-fried in butter, oil, and crushed garlic until golden and crisp. Blanched almonds and skinned peanuts finished with rock salt for a warm party snack.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Grilled eggplant slices brushed with a mint, cumin, and lemon oil, served with a cool mint-cumin yogurt sauce. A light vegetarian appetizer with Middle Eastern flavors.

Cranberry maple syrup simmers fresh cranberries with pure maple syrup and apple juice into a ruby-red pancake topper. Three ingredients, perfect holiday breakfast pour.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Hot oatmeal with raisins, cinnamon, and sunflower seeds, ready in 15 minutes. A no-sugar-added, diabetic-friendly breakfast topped with milk or yogurt for a wholesome start.

Swedish cardamom braid bread with raisins, a classic Scandinavian yeast bread shaped into a beautiful three-strand plait. Soft, fragrant, and lightly sweet.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.