Cilantro is an herb with a distinctive flavor — it's commonly used in Southeast Asian and Mexican cuisines. Vegetarian Times has curated this collection of delicious and diverse cilantro recipes.
Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients. ...read more
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. ...read more
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
"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
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
Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling. ...read more
This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time. ...read more
This velvety smooth soup is especially suited as a light meal with brown rice and vegetables. ...read more
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. Its a fascinating mix of flavors and an intriguing combination of texturescrunchy bean sprouts and nuts set off by ...read more
If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds. ...read more
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking). ...read more
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks. ...read more
Inspired by the Cuban national dish moros y cristianos (Moors and Christians), this robust meal is complete on its own. Depending on your mood, serve strong, hot Cuban-style coffee or chilled beer. ...read more
You can have this chili on the table in no time at all since you probably already have the ingredients in your pantry. We like ours made with black beans, but you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili ...read more
Traditional chiles rellenos are dipped in a light egg batter and fried. Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles. ...read more
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. ...read more
Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch. ...read more
A tasty, filling family favorite — prepared tomatillo salsa delivers tangy, delicious flavor. ...read more
Fresh lime juice imparts a bright acidity. ...read more
This bright side dish goes especially well with enchiladas or tacos. Unsweetened almond milk lends a natural, delicate sweetness and moistness to the rice while also boosting protein content. ...read more
This recipe is modeled after a salad served the recently closed El Monte Grill and Lounge in Fort Collins, Colo. Cubes of chayote are roasted until crisp, then added to a hearty salad with a jalapeño-laced dressing. ...read more
Cilantro, green onions, and jalapeños add color and flavor to cooked rice. Serve as a side dish with enchiladas or chili, or roll it into a burrito. ...read more
These hearty sandwiches, which taste good hot or cold, are great options for busy weeknights when dining times are different for everyone in the family. You can also take leftovers as lunch the next day. Serve with a baby-spinach salad. ...read more