Vegetarian Times Editors

Take a break from the margaritas and rosé

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

All the high notes

A slightly-healthier spin on a classic chips

Bring out a pitcher of these at your backyard party

Our veggie chile relleno is baked, not fried. It's everything you want, just a little healthier.

Colorful, sizzling vegetables. Tortillas. Joy.

Show off those gorgeous stone fruits

Red drinks and foods have a special connection with Juneteenth

This tasty dish is a great way to use up leftover rice you might have in the fridge

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

It's always the right time for quesadillas

This vegan dessert brings zippy citrus and creamy texture to the party

Cobblers are made by dolloping a biscuit dough topping over fruit, then baking until the biscuits are tender and chewy in the center, but crisp on top. If you don't have time to make our topping, just lay 8 prepared biscuits (refrigerated or frozen and thawed) over the fruit and sugar mixture. Frozen blueberries also work well here.

The addition of Roquefort cheeses injects a bold accent in this otherwise-classic recipe

This traditional Ayurvedic recipe, with turmeric and other herbs, has been enjoyed for centuries

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The start to a gourd day

This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice.

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Get all the creamy, cheesy goodness of mac and cheese — but swap the mac for cauliflower

This light and fresh dish is perfect for summer

Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.

Drop these veggies in aromatic oil the day before you plant to cook for maximum flavor

A nourishing classic

This vegetarian twist on a classic dish is hearty and filling.

A Mexican classic, these chile and cheese vegetarian tamales are filled with serrano chiles and Monterey jack cheese.

Like Singapore itself, this noodle dish brings together flavors from many traditions.

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Coconut milk adds a hint of extra flavor to this classic dessert.

Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.

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These crowd-pleasing enchiladas can be made the night before and travel well, so the dish is great for a potluck or party.

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Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant.

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: 'Cooking with Tamara's Husband.'

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These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita.

This tried-and-true favorite can be used in any recipe calling for seitan

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

Inspired by the Cuban national dish Moros y Cristianos

This all-purpose chip recipe is all about options

If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.

You probably have everything to make this in your pantry right now

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

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Blanched almonds give this creamy-crumbly cheese a rich texture.

A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers.

Update your movie night snacking

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These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes.