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. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Tagines are flavorful Moroccan stews loaded with cooked vegetables and signature spices like cumin, coriander and ginger. This version is a wonderful opportunity for vegetarians to experience international fare at its best. Serve over couscous for a true Moroccan meal. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands. ...read more

• By Vegetarian Times Editors
  May 10, 2017

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

• By Vegetarian Times Editors
  May 10, 2017

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

• By Vegetarian Times Editors
  May 10, 2017

As the first person out of bed in her house on Saturday mornings, Mary Shore savors the time to ease into the weekend. “We try to keep cooking simple so the relaxed mood lasts through the morning,” she says. These winning pancakes came out of her desire to develop a vegan version ...read more

• By Vegetarian Times Editors
  May 10, 2017

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes. ...read more

• By Vegetarian Times Editors
  May 10, 2017

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

• By Vegetarian Times Editors
  May 10, 2017

You can have all of the ingredients on hand for this pot pie and whip it up any time you need a hot, satisfying meal. ...read more

• By Vegetarian Times Editors
  May 10, 2017

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons. Here, Amy's beans star in a vegan update of a ...read more

• By Vegetarian Times Editors
  May 10, 2017

This home-cooked meal probably contains less fat and fewer calories than most carry-outs, and preparing it takes no longer than a pick-up trip to a restaurant. Adapted from Rachael Ray’s 30-Minute Meals Veggie Meals. ...read more

• By Vegetarian Times Editors
  May 10, 2017

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl. ...read more

• By Vegetarian Times Editors
  May 10, 2017

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time. ...read more

• By Vegetarian Times Editors
  May 10, 2017

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

• By Vegetarian Times Editors
  May 10, 2017

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately. ...read more

• By Vegetarian Times Editors
  May 10, 2017

Garlic, olives and a dash of cayenne pepper give this delicious dish extra flavor. ...read more

• By Vegetarian Times Editors
  May 10, 2017

This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish. It’s a fascinating mix of flavors and an intriguing combination of textures—crunchy bean sprouts and nuts set off by ...read more

• By Vegetarian Times Editors
  May 10, 2017

Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says. ...read more

• By Vegetarian Times Editors
  May 10, 2017

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately. ...read more

• By Vegetarian Times Editors
  May 10, 2017

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

• By Vegetarian Times Editors
  May 10, 2017

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week. ...read more

• By Vegetarian Times Editors
  May 9, 2017