Zucchini-Artichoke Stuffed Potatoes
Check out Vegetarian Times Editors's author page.
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.
Apple and Red Cabbage Slaw
Check out Vegetarian Times Editors's author page.
Caramelized Apples with Red Onion and Thyme
Check out Vegetarian Times Editors's author page.
Gluten-Free Maple-Apple Muffins
Cooked quinoa keeps these baked treats moist and healthful.
Apple-Almond Galette
Check out Vegetarian Times Editors's author page.
Dairy-Free Matcha Green Tea Ice Cream
This frozen treat pairs well with fruit, almond-based desserts, and chocolate.
Cambodian Bean Thread Noodle Salad with Herbs
Check out Vegetarian Times Editors's author page.
Japanese Cucumber and Wakame Salad
Check out Vegetarian Times Editors's author page.
Indonesian Mixed Vegetable Platter with Peanut Sauce (Gado Gado)
Check out Vegetarian Times Editors's author page.
Chickpea Succotash with Lemongrass
Check out Vegetarian Times Editors's author page.
Singapore Hawker Noodles with Golden Tofu and Coconut
Check out Vegetarian Times Editors's author page.
Tomato and Tofu Soup
Check out Vegetarian Times Editors's author page.
Crispy Rice Pancake (Bánh Xèo)
Check out Vegetarian Times Editors's author page.
Khao Yum Pahk Dai (Southern Thai Rice Salad)
A feast of flavors, textures, and colors
Yummy Peanut Sauce
Check out Vegetarian Times Editors's author page.
Taiwanese Cold Sesame Noodles
Mung beans and julienned carrot and cucumber blend easily with noodles coated in a creamy, nutty sauce.
Dolsot Bibimbap Rice
Check out Vegetarian Times Editors's author page.
Tomato Curry with Tofu and Vegetables
Check out Vegetarian Times Editors's author page.
Bibimbap with Spicy Steamed Tofu and Fried Eggs
Check out Vegetarian Times Editors's author page.
Chinese-Style Shredded Vegetable and Tofu Salad
Check out Vegetarian Times Editors's author page.
Wasabi Whipped Potatoes
Check out Vegetarian Times Editors's author page.
Char-Grilled Purple Eggplant
Check out Vegetarian Times Editors's author page.
Korean Buckwheat Noodle Bowl
Check out Vegetarian Times Editors's author page.
Cabbage Parcels in Broth
Check out Vegetarian Times Editors's author page.
Mango Salad with Crispy Shallots
Check out Vegetarian Times Editors's author page.
Tomato Sauce
Check out Vegetarian Times Editors's author page.
Japanese Cold Somen Noodles
Check out Vegetarian Times Editors's author page.
Vegetarian Fish Sauce
Check out Vegetarian Times Editors's author page.
Spring Onion Oil
Check out Vegetarian Times Editors's author page.
Apple, Carrot, Ginger, and Fennel Smoothie
The refreshing bite of ginger in this fiber-rich smoothie will wake you up on the groggiest Monday morning. For a pretty presentation, garnish with diced apple and fennel fronds.
Chile-Garlic Paste
Check out Vegetarian Times Editors's author page.
Bok Choy and Shiitake Quiche
Check out Vegetarian Times Editors's author page.
Ginger-Plum Sour Cream Cake
Any fruit will work in the cake in place of the plums.
Vietnamese Dipping Sauce
Check out Vegetarian Times Editors's author page.
Book Report: Alicia Silverstone’s The Kind Mama
When it comes to mindful eating and parenting, you know you are doing something right when your 1-year old toddler likes to pluck shiitake mushrooms and daikon out of his mama's miso soup. "At one year his favorite was bok choy. He would grab it with his little hands," says Alicia Silverstone, when asked about her son Bear's favorite first foods. When it comes to feeding your body—and baby—from pre-pregnancy to birth and beyond, Silverstone is anything but Clueless. On the heels of the release of her latest title, The Kind Mama, Silverstone kindly shares her advice for mamas-to-be.
Vegan Brunch Ideas
A vegan brunch can be delicious, filling, and inviting. Here are tips for switching out the animal products to create an impressive vegan brunch.
Berry-Apricot Salsa
Check out Vegetarian Times Editors's author page.
Fresh Corn and Tomatillo Salsa
Check out Vegetarian Times Editors's author page.
Herbed Macadamia-Almond Cheese
Check out Vegetarian Times Editors's author page.
Mushroom-Bulgogi-Filled Daikon Wraps
Check out Vegetarian Times Editors's author page.
Ricotta Crostini with Blueberry–Black Pepper Jam
Check out Vegetarian Times Editors's author page.
Arugula and Peach Salad
This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.
Chilled Heirloom Tomato Soup
Check out Vegetarian Times Editors's author page.
Curried Quinoa with Blueberries and Snap Peas
Check out Vegetarian Times Editors's author page.
Grilled Tostones with Black Bean and Corn Relish
Tostones are typically fried, but what if you grilled them instead?
Portobello Cheeseburgers
Check out Vegetarian Times Editors's author page.
Raw Pad Thai Noodles
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.
Blueberry and Dark Chocolate Scones
Check out Vegetarian Times Editors's author page.
Blueberry-Lemongrass Spritzer
Check out Vegetarian Times Editors's author page.
Chocolate-Pistachio Tartlets with Summer Fruit
Check out Vegetarian Times Editors's author page.
All-Time Classic Deep Dish Blueberry Pie
This deep-dish pie is the stuff of state fairs and road-trip diner stops.
Grill-Roasted Apples with Candied Ginger
Check out Vegetarian Times Editors's author page.
Oat and Cashew Thumbprint Cookies with Berry-Chia Jam
A recipe from Emily von Euw of Rawsome Vegan Baking
4 Ways to Sneak More Greens into Your Diet
You know you should be eating more greens, but you can only eat so many salads a day! Here are some creative (and effortless) ways to add more nutrition to your daily routine.
Bell Pepper, Olive, and Arugula Salsa
Check out Vegetarian Times Editors's author page.
5 Cooling Foods for Summer
Find out what fresh summer produce can keep you cool and hydrated as the temperature rises.
Spork Foods Special: Kimchi and Scallion Pancake
Check out Vegetarian Times Editors's author page.
Smashed New Potatoes
A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.
Pineapple, Cucumber, and Avocado Salsa
Check out Vegetarian Times Editors's author page.
Indian Mixed Grill
Check out Vegetarian Times Editors's author page.
VT VIDEO: Los Angeles Vegan Beer & Food Festival
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.
Okra and Sweet Potato Fritters
Check out Vegetarian Times Editors's author page.
Sesame-Grilled Okra with Tahini Dipping Sauce
Check out Vegetarian Times Editors's author page.
Peanut-Stuffed Okra Fingers
Check out Vegetarian Times Editors's author page.
Grilled Serrano Salsa Verde
Check out Vegetarian Times Editors's author page.
Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime
Check out Vegetarian Times Editors's author page.
Three-Pea Salad with Meyer Lemon Vinaigrette
The trick to a successful vinaigrette, says Annie Somerville, is to start with the acidic ingredient and mix everything with that before adding the oil
Provençal Tartlets
Check out Vegetarian Times Editors's author page.
Masa Harina Cream Cheese Dough
Check out Vegetarian Times Editors's author page.
Perfect Roasted Tomatoes
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.