4,047 vegetarian recipes

Vegetarian mapo tofu (Mabo Dofu) with silken tofu, mushrooms, leeks, and sake in a savory soy-sesame sauce. A quick Japanese-style tofu stir-fry ready in 15 minutes.

Cheesy Vegetarian Brown Rice and Bean Chili recipe

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

It is a vegetarian burger, all the vegetables mix very well, tasty and healthy.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Spiced tofu burgers with chili sauce, cumin, garlic, and ground hazelnuts. Vegan, smoky-flavored grillable patties that hold their shape on the BBQ.

Overstuffed vegetarian pita pockets loaded with avocado, kidney beans, cheddar, mushrooms, sprouts, and roasted cashews dressed in oil and vinegar. A colorful no-cook meal ready in 10 minutes flat.

Extra cheese lasagne layers homemade pasta sheets with ricotta-spinach filling and a triple-cheese mix of provolone, mozzarella, and parmesan. A weekend project Italian classic for six.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Karen's meatless chili with jalapenos, five tablespoons of chili powder, molasses, nutritional yeast, and apple cider vinegar. Vegan, bold, and deeply spiced.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.