Sorghum and Sun-Dried Tomato Pesto Tabbouleh
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Recipes
Recipes
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Cilantro Pistou
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Corn and Mushroom Ragoût with Cilantro Pistou
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Socca Niçoise
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Savory Cheesecake with Beets and Red Cabbage
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Chilled Curried Cucumber Soup with Lemon-Mint Quinoa
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Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote
A maple-sweetened berry compote is poured over lemon-flavored quinoa for a summer breakfast bowl.
Grill-Roasted Vegetables and Quinoa Salad
Make this your go-to salad for summer entertaining.
Green Quinoa Salad with Peas
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Chocolate-Cherry Quinoa Muffins
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Dairy-Free Raspberry-Pistachio Tartelettes
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Crunchy Stuffed Zucchini
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Spanish Watermelon Soup
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Rhubarb, Pecan, and Goat Cheese Salad
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Peppery Green Pesto
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Millet and Oyster Mushroom Bowls
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Spicy Quinoa Tacos
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Mediterranean Baked Bulgur
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Sweet and Sour Barley-Tofu Hot Pot
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Double Corn Cakes with Black Beans
Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa.
Quinoa Flour Tortillas
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Green Pasta Primavera
Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.
Tofu and Spinach Stuffed Shells
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Rosemary-Garlic Carrot and Green Bean “Fries”
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Two-Sprout Pad Thai
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Biscuits and Sausage Gravy
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Good Old-Fashioned French Toast Stuffed with Strawberries and Sweet Soy Cream
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Greens and Adzuki Bean Stew
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Adzuki-Beet Pâté
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Warm Carrot and Adzuki Bean Salad
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Sesame Rice and Adzuki Bean Cakes with Miso Sauce
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Adzuki and Raspberry Brownies
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Quinoa and Goat Cheese Collard Rolls
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Spiced Zucchini Bread Oatmeal
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Whole Roasted Cauliflower with Lemony Brown Butter
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Maple-Cider Oven Doughnuts
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Bitter Greens Salad with Bacon and Mollet Eggs
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Shaved Fennel and Red Onion Salad with Grapefruit and Blue Cheese
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Potato Knishes
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Sun-Dried Tomato Tofu Wrap with Mushrooms and Onions
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Mock Tuna-Noodle Casserole
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Chocolate-Maple Bread
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Breakfast Wrap with Spicy Millet and Stir-Fried Vegetables
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Spanakopita Rice Balls
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Root Vegetable Medley with Brussels Sprouts
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Brown Rice Waffles
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Mixed Roasted Mushrooms Over Creamy Butternut Purée
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Carrot Gazpacho with Chopped Salad
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Celery Remoulade
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Carrot-Mango Sorbet
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Breakfast Burrito with Tomato-Poached Eggs
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Chocolate-Orange Maple Snaps
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Breakfast Burrito with Butternut-Apple and Veggie Sausage Hash
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Coconut Cake with Lime Cream Cheese Frosting
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Maple-Pecan Scones
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Black Bean Breakfast Burrito with Plantains and Mango Salsa
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Brandied Carrot and Raisin Pound Cake
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Roasted Carrots with Mint Chermoula
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Shredded Beet Bowl with Nori Confetti
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Napa Cabbage and Rice Noodle Salad
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Oven-Crisped Baby Potatoes and Onions
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Texas-Style Chili
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How to Make Almond Butter
Watch this video from blogger Jenné Claiborne to learn how to make your own almond butter—you'll never go back to the store-bought variety! Enjoy it on sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and creaminess, use it to coat baked kale chips, and much more.
Baked Tofu Salad with Broccoli and Pineapple
This lovely salad is so easy to make
Sweet Potato Cornbread with Collard Confetti
Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips.
Potato Salad with Mustard Greens
To achieve the best possible texture, both celery and potatoes are steamed for this salad.
Kale and Cauliflower Alfredo
Eat without guilt or regrets. This rich, comforting pasta is lightened up with a cauliflower “cream.” For a more filling dish, stir in 2 cups small, steamed cauliflower florets before serving.
Lime-Marinated Nashi Pearls
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Chard, Lime, and Mint Smoothies
Tender Swiss chard breaks down easily in a regular blender for smoothies that need no straining. Since red chard veins can bleed color, choose green chard to keep the verdant hue. Reserve chard stems for another use.
Watercress Spaetzle with Grape Tomatoes
Tiny spaetzle dumplings get a gorgeous emerald color from watercress, which is blended into the soft dough.
Eggplant Parmesan with Creamed Spinach
Spinach adds a modern note to this classic Italian dish.
Almond-Pomegranate Scones
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Kale, Fennel, and Beet Salad
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Tomatillo Pizza-dillas
Is it a pizza? Is it a quesadilla? No, it's a pizza-dilla.
Za’atar-Lavash Pizzas
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Pumpkin, Leek, and Mushroom Pitzas
Here’s a great use for any leftover pumpkin or squash purée you might have after the holidays.
Passion Fruit Tropical Skewers
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Lentil-Potato Piz’aans with Broccoli Slaw
A can of Indian-spiced lentil soup is the “sauce” on this potato-topped naan pizza.
Vegetable Stew with Tofu Feta
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Spiced Pomegranate Royales
A romantic twist on the Kir Royale