Entrees

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.

Everyone's welcome to join this vegan club

This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl

This vegan dish is easy to pull together and brings great sweet-spice flavor

These delightful summer rolls with tofu are perfect when you want a light meal on a warm day

So quick, so easy, so lemony

These tasty baked fritters are a fun way to get your veggies

This twist on a Polish tradition sees us baking the vegetarian pierogi rather than frying them. It can easily be made vegan, too.

Good-quality saffron is the key to this dish.

The secret ingredient in these easy tacos is... soup?

Try partially baking the crust on a pizza stone before adding the toppings for a crisp texture

When you want a crust that's actually crust-y, call polenta

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

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

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

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

It's always the right time for quesadillas

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

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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Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

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.

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.

Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness.

Frozen vegetables and pre-made pie crust make this classic comfort food super-easy.

This easy, one-pot meal uses sturdy staples like carrots, potatoes and onions. Cremini or portobello mushrooms have a firm, beefy texture that holds up well in cooking; you can also add shiitakes or dried wild mushrooms for a deeper flavor.

This flavorful loaf uses sturdy chickpeas instead of the lentils-and-walnuts combination used in most vegan meatloaves.

This quick recipe celebrates summer’s best produce. Start the soup just before you make a salad; both will be finished at about the same time.

Seasonal favorites with an Asian twist

A honey glaze lends a sweet note to the thyme-and-cracked-black-pepper-imbued tofu topping of this couscous entrée.

This omelet has a distinctly Asian feel with creamy cubes of tofu replacing the more traditional cheese. This is perfect for a light, midweek supper.

A touch of sherry and ground roasted almonds elevate this creamy noodle casserole to company fare. Serve with a crisp green salad for a delicious meal.

Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.

This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.

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Sometimes the first tomatoes of the season need a little help in the taste area—and that’s where these open-face sandwiches come in. The blended yogurt-basil sauce adds just the right tang while a quick trip under the broiler helps concentrate the tomatoes’ natural juices.

This light and fresh dish is perfect for summer

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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.

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.

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

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.

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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.

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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You’ll love this version of a Vietnamese street-food sandwich favorite.

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.

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

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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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Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

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

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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.

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

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.

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

Inspired by the Cuban national dish Moros y Cristianos

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A gluten-free pizza alternative that's also vegan

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

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Check out Vegetarian Times Editors's author page.

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