Bok Choy and Shiitake Quiche
Check out Vegetarian Times Editors's author page.
Entrees
Curried Quinoa with Blueberries and Snap Peas
Check out Vegetarian Times Editors's author page.
Red Quinoa Zucchini Burgers
This red quinoa veggie burger is bursting with flavor. Make a batch ahead of time, freeze them, and have a quick dinner on hand.
Sesame and Miso-Glazed Eggplant
Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée.
Sriracha-Seared Tofu and Spicy Udon Noodles
To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.
Indian Mixed Grill
Check out Vegetarian Times Editors's author page.
Tofush and Tartar Sauce
Since Norman’s Coach and Horses switched from traditional fish and chips to Tofush and Chips, the demand for the pub favorite has doubled. “People come in specifically for it,” says owner Alastair Choat proudly. In addition to chips (French fries), Norman’s Coach and Horses serves Tofush with minted green peas.
Aubergine Schnitzel
Check out Vegetarian Times Editors's author page.
Stewed Okra and Tomatoes
Check out Vegetarian Times Editors's author page.
Provençal Tartlets
Check out Vegetarian Times Editors's author page.
Tunisian Eggplant Tacos
Check out Vegetarian Times Editors's author page.
Jackfruit Bulgogi and Kimchi Tacos
Check out Vegetarian Times Editors's author page.
Poblano-Mushroom Tacos
Check out Vegetarian Times Editors's author page.
Salsa Roja Black Bean Tacos
Salsa roja is a cooked salsa made with skillet- or grill-blackened onions, tomatoes, and garlic. Serve in warmed corn tortillas.
Pine Nut Agrodolce with Quinoa and Zucchini
Check out Vegetarian Times Editors's author page.
Curried Cashew Sauce over Rice, Snap Peas, and Tofu
Check out Vegetarian Times Editors's author page.
Puttanesca Sauce with Fried Capers over Linguine
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
Sriracha–Soy Sauce over Egg Noodles
Check out Vegetarian Times Editors's author page.
Southwestern Savory Waffles
Check out Vegetarian Times Editors's author page.
Green Curry Stir-Fry with Cashews
Check out Vegetarian Times Editors's author page.
Creamy Swiss Chard Gratins
Check out Vegetarian Times Editors's author page.
Peanut Noodles with Crunchy Celery and Celery Leaves
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
Roasted Carrots and Cherry Tomatoes with Carrot Top Pesto Dressing
Embrace the top half of your carrots with this flavorful pesto
Truly Tasty Scrambled Egg Whites
Check out Vegetarian Times Editors's author page.
Cajun Scrambled Chickpeas with Zucchini
Check out Vegetarian Times Editors's author page.
Brunch-Worthy Scrambled Eggs
Seasoned scrambled eggs are topped with flash-roasted clusters of cocktail tomatoes for a dish that’s elegant enough for brunch.
Pesto-Scrambled Tofu with Mushrooms and Tomatoes
Check out Vegetarian Times Editors's author page.
Matzo Brei with Parmesan and Chives
Check out Vegetarian Times Editors's author page.
Spicy Eggplant and Egg Tagine
Check out Vegetarian Times Editors's author page.
Spring Vegetable Tagine
Check out Vegetarian Times Editors's author page.
Zucchini and Pepper Jack Quesadillas
Check out Vegetarian Times Editors's author page.
Chipotle Asparagus Quesadillas
Check out Vegetarian Times Editors's author page.
Creamy Mushroom Quesadillas
Check out Vegetarian Times Editors's author page.
Bean and Salsa Quesadillas
Check out Vegetarian Times Editors's author page.
Roasted Corn Pancakes with Harissa Aïoli
Check out Vegetarian Times Editors's author page.
Crispy Tofu Fingers
Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven.
Samosa Stuffed Peppers
Check out Vegetarian Times Editors's author page.
Black Bean and Chile Posole
This hearty stew is always welcome
Endive Gratin
Check out Vegetarian Times Editors's author page.
Curried Tofu Steaks with Papaya-Avocado Salsa
Check out Vegetarian Times Editors's author page.
Spinach and Goat Cheese Baked Omelet Sandwiches
Check out Vegetarian Times Editors's author page.
Mini Roasted Cauliflower Chilaquiles
Check out Vegetarian Times Editors's author page.
Slow Cooker Squash Gratin
Check out Vegetarian Times Editors's author page.
Farro Grain Bowl with Vegetables and Citrus
Farro gets paired with Brussels sprouts, carrots, fennel, and fresh orange in this satisfying bowl
Garlic Knot Pizza
Check out Vegetarian Times Editors's author page.
Baked Potato Pizza
Check out Vegetarian Times Editors's author page.
Swiss Miss Pizza
Check out Vegetarian Times Editors's author page.
Three-Herb Cherry Tomato Pizza
Herbs take center stage on this tangy tomato pizza.
Pico de Gallo Pizza
Check out Vegetarian Times Editors's author page.
Tuscan Pizza
Check out Vegetarian Times Editors's author page.
Hawaiian Pizza
Check out Vegetarian Times Editors's author page.
Barbecue Bella Pizza
Check out Vegetarian Times Editors's author page.
Hummus Pie
Check out Vegetarian Times Editors's author page.
Tangy-Sweet Pizza
Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Gluten-Free Pizza Crust
Check out Vegetarian Times Editors's author page.
Savory Oats with Brie and Cherry Tomatoes
Check out Vegetarian Times Editors's author page.
Collard Green Frittata
Check out Vegetarian Times Editors's author page.
Bok Choy and Shiitake Rice Pilaf
Check out Vegetarian Times Editors's author page.
Chickpea Tikka Masala
Check out Vegetarian Times Editors's author page.
Smoky Spiced Potato Shells
Check out Vegetarian Times Editors's author page.
Quinoa with Broccoli Raab and Pistachios
Check out Vegetarian Times Editors's author page.
Broccoli Raab Flat Bread Pizza
Check out Vegetarian Times Editors's author page.
Broccoli Raab Frittata
Check out Vegetarian Times Editors's author page.
Philly-Style Broccoli Raab, Provolone, and Portobello Sandwiches
Check out Vegetarian Times Editors's author page.
Black Bean Tostadas with Kiwi Fruit Salsa
Beans and kiwi are a quirky combo worth trying
Mushroom Sliders
Check out Vegetarian Times Editors's author page.
Pinto Beans and Winter Greens Bowl
Check out Vegetarian Times Editors's author page.
Tomato Risotto with Pine Nuts
Check out Vegetarian Times Editors's author page.
Green Bean Curry with Peas and Cashews
Check out Vegetarian Times Editors's author page.
Edamame Rice Bowl
Check out Vegetarian Times Editors's author page.
Seitan, Vegetables, and Cracked Black Pepper en Papillote
Check out Vegetarian Times Editors's author page.
Sweet Potato, Feta, and Shiitake Packets
Check out Vegetarian Times Editors's author page.
Sweet and Sour Smoked Tofu and Pineapple en Papillote
Check out Vegetarian Times Editors's author page.
Farfalle with Artichokes al Cartoccio
Check out Vegetarian Times Editors's author page.
Cauliflower and Chickpeas with Ras El Hanout en Papillote
Check out Vegetarian Times Editors's author page.
Panko-Style Crusted Tofu and Vegetables
Check out Vegetarian Times Editors's author page.
Spaghetti with Lemon and Toasted Walnuts
This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.
New Year’s Black-Eyed Peas and Greens
Eating black-eyed peas can bring good fortune, according to Southern tradition.
Hearty Broccoli and Orecchiette
Check out Vegetarian Times Editors's author page.