Blackberry-Hibiscus Sorbet
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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.
Avocado Sorbet
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Yellow Beet Ravioli with Olive-Mint Tapenade and Citrus Foam
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Summer Veggie Kebabs with Fresh Corn Relish
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Stuffed Eggplant with Lentils and Millet
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Satay Noodle Salad
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Huli Huli Tofu
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Hominy Quesadillas with Grilled Tomatillo Salsa
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Grilled Vegetable Panzanella
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Eggplant Stir-Fry with Green Beans and Cashews
They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice
Creole Veggie Rice and Beans
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Yogurt Vinaigrette with Honey and Basil
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Raspberry-Cilantro Vinaigrette
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Gluten-Free Teriyaki Sauce
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Creamy Balsamic Dressing
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Roasted Eggplant with Bell Peppers, Tomatoes, and Herbs
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Portobello Poke
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Eggplant Stacks with Tomato-Chipotle Salsa
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All’s Well That Herbs Well Tomato Salad with Burrata
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Pineapple-Blueberry Pizza
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Par-Baked Pizza Crust
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Ginger-Peach Sorbet
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Tex-Mex Pizza
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Cherry Tomato and Yellow Squash Crumble
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Caprese Pizza
This simple pizza tastes great as it is, but you can jazz it up with any of your favorite toppings.
Summer Tomato Soup
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Southwest Rice and Bean Salad
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Kefir Okroshka (Russian Cold Vegetable Soup)
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Asian Kale, Green Bean, and Tofu Salad
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Golden Chopped Salad
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Fattoush Salad
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Tomato, Sweet Corn, and Bell Pepper Relish
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Strawberry-Raspberry Preserves
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This Is the Year to Make Your Own Stone Fruit Preserves
This recipe can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor.
Smoky Barbecue Sauce
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Roasted Cherry Tomato Salsa
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Plum Tomato Halves Packed in Tomato Juice
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Jalapeño Escabèche
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Citrus-Lemongrass Ice Cubes
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Basil-Walnut Pesto
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Polenta and Eggplant Sandwiches
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Pickled Peaches and Golden Raisins
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Pickled Cherry Tomatoes
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Cherry Tomato Focaccia
Cherry tomatoes are just the right size to dot this crispy bread, but larger varieties will work as well when thinly sliced.
Curried Quinoa Salad with Nectarines and Sugar Snap Peas
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Egg and Veggie Salad with Dill Green Goddess Dressing
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Farmers’ Market Pizza
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Neapolitan Tartlets
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How to Use Leaves as Wraps
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How to Make a Green Smoothie Delicious
Can't seem to get excited about drinking your greens? These tips will transform your smoothie into a sweet and creamy shake you'll crave daily.
Ultramarathoner Scott Jurek’s In-Transit Snacks
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Vegging Out: NYC’s Vegan Fast Food Solution
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5-Minute Vegan: Muesli for Beginners
I like my breakfast cereal nutty—just like everything else. I’m the type to put nuts on my nuts; too much is never enough. A breakfast cereal should fuel you with energy to power through until lunch, but it should also taste good, right? This easy homemade Mueseli recipe will help you build a better breakfast in no time flat.
6 Reasons You Should Eat More Chia Seeds
Chia seeds are nutrient powerhouses and are worthy of our respect for their exceptional nutritional properties and health benefits. Here's why you should be eating more of this super seed.
Caramelized Onion, Walnut, and Spinach Savory Cake
The leftover onion marmalade used to flavor this recipe can be spread on sliced bread or served with cheese.
Crunchy Goat Cheese, Nectarine, and Arugula Bites
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Herbed Mushroom Caviar
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Spinach and Cheese Bourekas
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Za’atar and Goat Cheese Tartines
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Goat Cheese, Melon, and Almond Toasts
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Zucchini Croquettes with Bell Pepper Confetti
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Herbes de Provence
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Roasted Cauliflower with Ras el Hanout Tahini Sauce
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Rouille Sauce
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Slow-Roasted Tomato Quarters
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Twice-Baked Sweet Potatoes with Dukka
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Butter Lettuce Salad with Radishes, Chives, and Toasted Hazelnuts
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Classic Israeli Salad
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Roasted Potato Salad with Cantaloupe
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Roasted Vegetable Salad with Tabil Vinaigrette
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Tunisia Meets Provence Salad
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Conchiglie Primavera by Locanda Locatelli Chef Giorgio Locatelli
Conchiglie stand up to the textures of sautéed vegetables while catching the bright flavors of the lemony sauce
Eggplant Sabich
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Fried Bucatini with Breadcrumbs
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Pasta Alla Norma
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Penne and Zucchini
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