Vegetarian Times | Recipes, News, and How-To for Vegetarians, Vegans, and Flexitarians

Enter to Win: Instant Pot Giveaway!

The runaway popularity of this kitchen gadget is well deserved – and if you haven’t yet had a chance to take one for a spin, now’s your chance. Vegetarian Times and our sister publication Clean Eating are teaming up with Instant Pot to give away two Instant Pot cookers. Enter to win now!

With no meat to get in the way, these 10 vegetarian lasagna recipes showcase plenty of fresh veggies from kale to zucchini.

This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.

This nutrient-dense smoothie—it’s basically a meal in a glass—is rich in satisfying protein and energizing MCT oil

stir-fried-shiitake--mushrooms-with-tofu-and-bok-choy

Shiitake mushrooms are packed with B vitamins and have the power to fight cancer cells, cardiovascular disease and infections. Here's an easy — and delicious — way to incorporate them into your diet.

In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.

Spiralized Butternut Squash and Apples with Lentils and Maple-Balsamic Sauce recipe

Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.

Rev up your apple pie repertoire with this free-form beauty that’s loaded with dried apricots, figs, and cranberries, plus a healthy splash of Armagnac, an aged brandy from Bordeaux.

Is it true that soaking these foods boosts their nutrient values? We asked a nutritionist for the low-down, plus tips on how to soak nuts, grains, and legumes like a pro.

ask the doc veg friendly common supplements

Not all vitamins are vegetarian approved. Learn which types are truly safe to use.

Stuck in a steak house or oyster bar? Here are some tips for staying true to your vegetarian diet at a restaurant.

Cooking an elaborate meal is something I don’t get to do very often, and not because there aren’t enough holidays, birthdays, or ends of long work-weeks to celebrate. It’s simply because of time—lack of it. An hour spent prepping something fresh and tasty is an hour spent not cleaning off my desk, not finishing that almost-overdue library book, and not walking the dog. Enter the healthy-in-a-hurry meal.   I don’t own a microwave, so there’s a limit to how quickly I can get food onto my plate and into my mouth, and besides, I’ve never been into prefab foods. Instead of relying on packaged products, I’ve developed a repertoire of fast, tasty, healthy meals that take very little time to prepare.