Fast and Fabulous Pizza Dough
Check out Vegetarian Times Editors's author page.
Dairy-Free
Dairy-Free
Chewy Pizza Dough
Check out Vegetarian Times Editors's author page.
Thin and Crispy Pizza Dough
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
Tofu Shapes with Hummus
Check out Vegetarian Times Editors's author page.
Autumn Vegetable Tagine
This vegan tagine can easily be made gluten-free
Stuffed Cabbage with Brown Rice and Vegetable Sausage
Check out Vegetarian Times Editors's author page.
Autumn Wild Rice Rissoles
Check out Vegetarian Times Editors's author page.
Curried Sweet Potato Fritters
Check out Vegetarian Times Editors's author page.
Asian Vegetable Cakes with Crunchy Cabbage Salad
Check out Vegetarian Times Editors's author page.
Tasty Tofu Patties
Check out Vegetarian Times Editors's author page.
Chickpea Croquettes with Greek Salad Topping
Check out Vegetarian Times Editors's author page.
Ultimate Veggie Fried Rice
Check out Vegetarian Times Editors's author page.
Vegetables in Thai Red Curry
Check out Vegetarian Times Editors's author page.
Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
Check out Vegetarian Times Editors's author page.
Nori, Egg, and Potato Rolls
Check out Vegetarian Times Editors's author page.
Mango-Avocado Rolls
Summer favorites avocado, lime, red bell pepper, and mango fill Vietnamese rice paper wrappers to make these rolls.
Ginger-Miso Yam Wraps
Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.
Seeded Crêpes with Tomato-Mushroom Filling
Check out Vegetarian Times Editors's author page.
Aloo Palak (Spinach and Potatoes)
Check out Vegetarian Times Editors's author page.
Say Cheese!
You don't have to be a dairy-free diehard to make—and enjoy—these vegan delights
Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg
Check out Vegetarian Times Editors's author page.
Indonesian Tempeh with Green Beans and Crushed Peanuts
Check out Vegetarian Times Editors's author page.
Korean Sesame-Crusted Tofu
Check out Vegetarian Times Editors's author page.
Tropical Curry with Lemongrass and Shallots
Sweet-and-sour combinations are common in Malaysian cuisine, which makes abundant use of the country's fresh fruits and vegetables.
Laotian Eggplant with Tomatoes, Onion, and Mint
Check out Vegetarian Times Editors's author page.
Summer Vegetable Stacks with Gremolata
Check out Vegetarian Times Editors's author page.
Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
Check out Vegetarian Times Editors's author page.
Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
Check out Vegetarian Times Editors's author page.
Chorizo and Potatoes Tinga
Check out Vegetarian Times Editors's author page.
Grilled Eggplant with Summer Herb Relish
Check out Vegetarian Times Editors's author page.
Spring Vegetable Risotto
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
Red Quinoa with Beets, Avocado, and Pistachios
Check out Vegetarian Times Editors's author page.
Farro Stew with Peas, Green Garlic, and Watermelon Radish
Check out Vegetarian Times Editors's author page.
Yukon Gold and Baby Spinach Masala
Check out Vegetarian Times Editors's author page.
Thai Red Curry with Green Beans and Eggplant
Check out Vegetarian Times Editors's author page.
Banana and Black Bean Empanadas
Check out Vegetarian Times Editors's author page.
Tempeh in Hearty Mushroom-Lager Sauce
Check out Vegetarian Times Editors's author page.
Black Bean Chili with Dark Ale
Check out Vegetarian Times Editors's author page.
Crunchy Burdock with Toasted Sesame Dressing
Check out Vegetarian Times Editors's author page.
Mixed Vegetable Kootu
Check out Vegetarian Times Editors's author page.
Braised Celery Root with Chickpeas and Saffron
Check out Vegetarian Times Editors's author page.
Wild Rice with Glazed Carrot and Tomato Ragoût
Check out Vegetarian Times Editors's author page.
Mixed Vegetable Kootu
Check out Vegetarian Times Editors's author page.
Sprouted Pasta Sauce with Spelt and Buckwheat Gemelli
Check out Vegetarian Times Editors's author page.
Spicy Broccoli Sprout Sushi
Check out Vegetarian Times Editors's author page.
Lemony Bulgur with Asparagus and Spinach
Check out Vegetarian Times Editors's author page.
Spicy Asian Stir-Fry with Whole-Wheat Linguine
Check out Vegetarian Times Editors's author page.
Green Tea Rice with Vegetables
Check out Vegetarian Times Editors's author page.
Spicy Egg and Vegetable Fried Rice
Check out Vegetarian Times Editors's author page.
Forbidden Rice Stovetop Bibimbap
Check out Vegetarian Times Editors's author page.
Whole-wheat Spaghetti with Sautéed Leeks, White Beans, and Walnuts
Check out Vegetarian Times Editors's author page.
Fiery Tofu with Red Chiles, Orange, and Ginger
Check out Vegetarian Times Editors's author page.
Tempeh au Vin
Check out Vegetarian Times Editors's author page.
Vegetable Gyoza and Edamame Succotash
Check out Vegetarian Times Editors's author page.
Smothered Cajun-Spiced Squash
Check out Vegetarian Times Editors's author page.
Ultimate Vegan Lasagna
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
North Indian Spiced Cabbage, Fennel, and Onions
Check out Vegetarian Times Editors's author page.
Warm Barley Salad with Baked Tofu
Check out Vegetarian Times Editors's author page.
Grapefruit-Soba Noodle Salad with Spicy Peanut Sauce
Check out Vegetarian Times Editors's author page.
Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce
Check out Vegetarian Times Editors's author page.
Spicy Sausage and Turnip Green Ragoût
Check out Vegetarian Times Editors's author page.
Tofu Cutlets with Cilantro Pesto
Check out Vegetarian Times Editors's author page.
Tempeh Cutlets Provençal
Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.
Braised Seitan Cutlets in Mushroom and Red Wine Sauce
Check out Vegetarian Times Editors's author page.
Vietnamese Hot Pot
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.
Roasted Beets and Parsnips with Black Olives and Oranges
Check out Vegetarian Times Editors's author page.
Herb-Roasted Winter Veggies
These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
Sesame-Roasted Sweet Potato Wedges with Broccoli
Check out Vegetarian Times Editors's author page.
Winter Squash with Spicy Maple Chestnuts
Check out Vegetarian Times Editors's author page.
Buddha’s Happy Belly of Curried Lentils
Check out Vegetarian Times Editors's author page.
Chilean Corn and Un-turkey Chowder
Check out Vegetarian Times Editors's author page.
Crispy Mustard Cutlets with Tarragon Mushrooms
Check out Vegetarian Times Editors's author page.
Spaghetti and Neat Balls
Check out Vegetarian Times Editors's author page.
Basmati and Wild Rice over Acorn Squash with Braised Vegetables
Check out Vegetarian Times Editors's author page.
Seitan Satay with Peanut Sauce
Check out Vegetarian Times Editors's author page.
Sweet-and-Sour Red Cabbage with Apples and Tempeh
Check out Vegetarian Times Editors's author page.
Quinoa Fettuccine in Mushroom Broth with Truffle Oil
Check out Vegetarian Times Editors's author page.
Roasted Vegetables with Quick Harissa Marinade
Check out Vegetarian Times Editors's author page.
Vegan Italian Wedding Soup
Check out Vegetarian Times Editors's author page.
Syrah-Marinated Grilled Portobello Mushroom Burgers
Super-tasty (non-boring) grilled protobello burgs