957 vegetarian recipes

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

A hearty, layered casserole combining tender macaroni, savory tomato sauce, creamy spinach-cheese filling, and melted cheddar. Perfect for family dinners or meal prep. Much easier than a lasagna with just as much punch.

No-cook chunky gazpacho with crushed and diced tomatoes, cucumbers, bell peppers, and a triple citrus-vinegar punch. Vegan, gluten-free, ready in 10 minutes plus chill.

This creamy and flavorful new potato salad is a great side dish with any summer BBQs.

This refreshing salad combines tender roasted asparagus, peppery arugula, and perfectly poached eggs for a light yet satisfying dish. A tangy lemon-mustard dressing ties it together, while a slice of crusty whole-grain bread soaks up the flavorful juices and adds fiber. Ideal for brunch or a quick dinner, this salad is both nutritious and delicious.

A quick, easy and refreshing sandwich is perfect for a morning breakfast.

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Crispy polenta is served with tender green beans, a soft-boiled egg, and a tangy yogurt mustard sauce. An easy yet sophisticated gluten-free breakfast to impress.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.