Vegetarian Times Editors

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

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A nourishing classic

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

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

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

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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

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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.

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

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

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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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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Check out Vegetarian Times Editors's author page.

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.

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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.

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Check out Vegetarian Times Editors's author page.

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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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

Quiche makes a comforting main dish for a family supper or a casual dinner party.

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

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

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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.

Once you’ve discovered how easy it is to make great tomato soup, you’ll wonder why you ever bought canned.

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

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Check out Vegetarian Times Editors's author page.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.

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.

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Inspired by the Cuban national dish Moros y Cristianos

This all-purpose chip recipe is all about options

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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.

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

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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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Check out Vegetarian Times Editors's author page.

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

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