Vegetarian recipes for every day.
200 recipes to explore. Start with an ingredient, a craving, or the time you have to cook.
Showing 38 of 200 recipes
Cranberry-Balsamic Halloumi Skewers
Blistered grapes and golden vegetarian halloumi cubes are glazed in a glossy cranberry-balsamic reduction for an easy holiday starter.
Herb-Roasted Cauliflower Crown with Shallot-Mushroom Gravy
A whole cauliflower roast brushed with Dijon-herb paste and served with a silky shallot-mushroom gravy for a festive vegetarian centerpiece.
Orange-Cardamom Pavlova with Pomegranate & Pistachio
Crisp-on-the-outside pavlova topped with orange blossom cream, winter citrus, and jewel-toned pomegranate for a showy holiday dessert.
Chestnut & Sage Wild Rice Stuffed Acorn Squash
Roasted acorn squash halves filled with herby wild rice, mushrooms, chestnuts, and tart cranberries—an easy gluten-free Christmas centerpiece.
Lucky Black-Eyed Pea & Collard Hoppin’ John
A one-pot New Year’s classic: smoky-spiced black-eyed peas, tender collards, and fluffy rice cooked together for an easy, cozy dinner.
Gochugaru Sesame Spinach Banchan
Tender spinach tossed with gochugaru, sesame, and garlic for a quick Korean-inspired side dish.
Sheet-Pan Tofu Fajita Bowls
Roasted tofu, peppers, and onions seasoned with smoky spices served over rice and black beans for easy vegetarian meal prep.
Cheddar Polenta with Roasted Winter Veg
Creamy vegetarian cheddar polenta topped with caramelized winter vegetables and herbs for a cozy vegetarian dinner.
Quinoa-Stuffed Peppers with Feta
Bell peppers filled with herby quinoa, chickpeas, and tomatoes, then baked with crumbled vegetarian feta for a gluten-free vegetarian dinner.
Chickpea Socca Pizza with Charred Veg
A gluten-free chickpea flatbread baked like pizza and topped with charred vegetables, vegetarian mozzarella, and basil.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky vegetarian halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Golden Turmeric Coconut Red Lentil Stew
One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.
Smoky Paprika Lentil Shepherd's Pie
Smoky tomato coated lentils, peas, and mushrooms tucked under rosemary mashed potatoes for a lighter, cozier take on the classic pie.
Crispy Sunchoke & Herb Latkes
Hanukkah-ready potato latkes upgraded with nutty sunchokes, dill, and lemony crème fraîche.
Maple Rosemary Warm Spiced Nuts
Skillet-roasted almonds, pecans, and cashews glazed with maple, rosemary, Aleppo pepper, and smoked salt—ideal for holiday grazing boards.
Cranberry Citrus Brussels Slaw
Shaved Brussels sprouts tossed with ruby grapefruit, candied pecans, and cranberry-orange vinaigrette for a bright holiday side.
Sparkling Rosemary Pomegranate Punch
Big-batch holiday punch with pomegranate, cranberry, rosemary syrup, and ginger beer—serve zero-proof or spike with prosecco.
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
Chana Masala
Tender chickpeas simmered in a tomato-onion gravy perfumed with garam masala, cumin, and ginger for a hearty plant-based curry.
Thai Green Curry
Fragrant green curry paste simmers with coconut milk, tofu, and crisp vegetables for a quick, soulful dinner.
Paneer Tikka Masala
Tandoori-spiced paneer cubes broiled until charred, then simmered in a creamy tomato-onion masala sauce.
Ratatouille with Creamy Polenta
Provencal stewed vegetables spooned over soft vegetarian Italian-style hard cheese polenta for a comforting vegetarian supper.
Heirloom Caprese Salad
Juicy heirloom tomatoes layered with creamy vegetarian mozzarella, basil, good olive oil, and balsamic glaze.
Roasted Veggie Buddha Bowl
Sheet-pan roasted vegetables and crispy chickpeas piled over quinoa with avocado and lemon-tahini dressing.
Chickpea Niçoise Salad
A vegetarian spin on the French classic with chickpeas standing in for tuna alongside green beans, potatoes, and jammy eggs.
Skillet Shakshuka
Eggs poached in a spiced tomato-pepper sauce with vegetarian feta, herbs, and crusty bread for dipping.
Moroccan-Spiced Root Vegetable Quinoa
Sheet-pan roasted root vegetables tossed with cinnamon-cumin quinoa, preserved lemon, and orange-harissa dressing.
Pistachio Rose Overnight Chia Parfaits
Creamy almond milk chia pudding layered with rosewater yogurt, pistachios, and fresh berries for a make-ahead dessert-breakfast hybrid.
Berry Cottage Cheese Protein Smoothie Bowls
Blended cottage cheese, Greek yogurt, and mixed berries whipped into spoonable bowls with crunchy superfood toppings.
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.
Thai Basil Pineapple Agua Fresca
Sparkling pineapple agua fresca infused with Thai basil, lime, and ginger for a vibrant non-alcoholic sipper.
Cardamom Pistachio Overnight Quinoa Parfaits
Prep-ahead breakfast jars layered with creamy cardamom yogurt quinoa, roasted pistachios, and spiced citrus compote.
Smoky Chipotle Black Bean Stew
One-pot black bean stew with roasted peppers, sweet corn, and lime crema for cozy weeknight bowls.
Mango Passionfruit Chia Cheesecake Bars
No-bake cashew cheesecake bars with coconut-date crust and tropical mango passionfruit swirl.
Tamarind Chili Tofu Lettuce Cups
Sticky tamarind-glazed tofu, crisp vegetables, and herbs tucked into chilled lettuce leaves for a 25-minute vegan dinner.
Saag Paneer Stuffed Sweet Potatoes
Slow-roasted sweet potatoes overflow with creamy garam masala spinach and seared paneer for cozy vegetarian comfort food.
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.
Yuzu-Miso Tempeh Glow Bowls
Citrusy glazed tempeh, quinoa, charred broccolini, and crunchy pickled vegetables stacked into a vibrant dinner bowl.