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Crushed Beets with Herb Vinaigrette

Crushed Beets with Herb Vinaigrette

Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan.

Chowder Primavera

Chowder Primavera

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

Saigon-Style Eggplant over Rice Vermicelli

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

Vegetarian Pho

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

vegetarian times recipe

Spicy Green Soup

Inspired by a whiff of a fragrant fish soup in a San Francisco restaurant, Heidi Swanson created this simple and versatile vegetarian version.

Minty Melon Sorbet

Sweet melon sorbet, accented with mint and ginger, melts in your mouth and cleanses the palate to finish a meal. The alcohol helps keep the sorbet smooth. Serve with chilled melon balls or a mixed fruit salad. If you’re using a 1-quart ice cream maker, churn the sorbet in two batches.