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French

Artichoke Tapenade

Artichoke Tapenade

This creamy spread is a specialty from Provence, where it’s sold in markets alongside olive tapenades. Serve with sliced baguette rounds or pita wedges.

Crunchy Croque Provençal

Crunchy Croque Provençal

Feel free to substitute your favorite cheese or a good melting vegan cheese, such as Vegan Gourmet Cheese Alternatives (a VT fave), in place of the Gruyère.

Fresh Pea Soup with Tarragon

Fresh Pea Soup with Tarragon

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.

Tourte de Blettes (Swiss Chard and Apple Pastry)

Tourte de Blettes (Swiss Chard and Apple Pastry)

A specialty from Nice, in the south of France, this dessert surprises anyone outside of Provence or Italy (where they make a similar sweet), because few people think of putting greens in a tart.

French Potage with Pistou

French Potage with Pistou

In hospitals throughout France, meals always begin with potage, a blended vegetable soup of leeks, carrots, and potatoes. We’ve jazzed up the mild flavor with a quick pesto sauce that gets stirred in before serving.

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

Portobello Mushroom and Spinach Tartines with Roasted Garlic Spread

You can now find roasted garlic cloves in jars at supermarkets, but it’s very easy to make your own. Simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil. Wrap tightly in foil, and bake 30 to 35 minutes at 400°F, or until garlic bulbs are soft. Cool, and store in the fridge up to 5 days. To use, squeeze roasted garlic from cloves.

Sun-Dried Tomato and Arugula Tartines

Sun-Dried Tomato and Arugula Tartines

"Peppery arugula is like a spice itself," says French chef and instructor Emmanuel Tessier of La Cuisine Corsaire in Cancale, France. Toasting the arugula under cheese in these sandwiches slightly wilts the leaves for a texture that's a cross between cooked spinach and crunchy lettuce.

Roasted Pears with Chèvre Chaud

Roasted Pears with Chèvre Chaud

Parisian bistros serve chèvre chaud salads—mixed greens tossed with a tangy vinaigrette, then topped with baguette slices and thick slices of toasted soft goat cheese. Here we take a twist on that classic dish by broiling goat cheese on a pear half for an elegant appetizer or a light cheese course. Serve with slices of French bread and a salad, if desired.

Rustic Tomato Galette

Rustic Tomato Galette

This savory entreacute;e, inspired by rustic French freeform tarts, also serves nicely as an appetizer for as many as 10. The wholesome plant-oil crust tastes great, and the pastry is easy to work with. If it tears when you’re handling it, it’s a cinch to pinch it back together. Try it with a green bean and feta cheese salad.

vegetarian times recipe

Pear and Lavender Charlottes

The French love to assemble single-serving desserts in glasses, and this easy Charlotte makes for an elegant treat. Dried lavender teases floral notes out of the pears.

vegetarian times recipe

Crème de Framboise Shortbread

Sonia Morin, of Altadena, Calif., created this not-too-sweet shortbread while “toying with the idea of having a French-themed afternoon tea,” she says. If you can’t find crème de framboise, you can substitute any raspberry-infused liqueur to add bright, fruity flavor.

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