Jackfruit Au Vin
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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.
Portobello-Stuffed Poblanos
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Jackfruit Gyros
Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.
Grilled Eggplant Involtini
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Pears Poached in Spiced Red Wine
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Gnocchi with Baby Peas
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Poached Eggs over Asparagus
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Salad of Warm Vegetables with Lemon Vinaigrette
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Quinoa-Rice Granola
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Chile-Lime Glass Noodles
Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.
Spicy Spinach Frittata
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Spring Leek Hash with Polenta and Goat Cheese
This colorful hash turns out like a casserole after it’s topped with polenta and cheese and warmed in the oven.
Italian Stuffed Peppers
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Lentil-Quinoa Pilaf over Wilted Arugula
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Make It Tonight: Dark Chocolate and Pistachio Matzo Bark
Did you know that Passover is celebrated for seven days? That's good news because there's still time to whip up some Dark Chocolate and Pistachio Matzo Bark before the holiday ends this Saturday at sunset. The batch pictured above was prepared by VT's creative director Daphna Shalev. Instead of pistachios, she used the pecans and almonds she had in her pantry.
Pseudo Satay Celery Sticks
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Curry World Tour
Explore the world of curries with these recipes to guide your way
Gluten-Free Redo: Granola
The morning favorite gets an oat-free makeover
Gluten-Free Comfort Foods
No wheat? No problem!
Paradise Found
A feast of love from the Stanford Inn by the Sea
How to Prep and Cook with Fresh Pineapple
High in fiber and beta-carotene, tropical pineapple is a flavorful addition to many dishes. Learn how to select and prep this sweet wonder fruit.
Fondue Dippers
Ligher ingredients put a fresh spin on a party favorite.
Pineapple Cobbler
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Pineapple-Ginger Elixir
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Pineapple Fried Rice
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Teriyaki Tofu & Pineapple Kebabs
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Grilled Pineapple and Macadamia Nut Salsa
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Red Pepper Soup with Balsamic Reduction
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Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus
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Grilled Endive and Pear Salad
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Provencal Fondue
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Herbed Goat Cheese Fondue
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Rich Chocolate Fondue
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Blonde Bliss Vegan Fondue
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Couscous Shepherd’s Pie
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Cabbage Muthias
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Steamed Couscous with Orange-Cumin Dressing
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Steamed Vegetable Medley
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Vegan Bananas Foster
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Sesame-Ginger Steamed Broccoli
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White Bean and Arborio Rice Soup
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Creamy Carrot and Parsnip Soup
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Stracciatella
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Pistachio-Crusted Eggplant Cutlets
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German Cabbage and Potato Casserole with Caraway
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Stuffed Grape Leaves Casserole
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.
Mushroom and Pappardelle Soup with Gremolata
Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.
Tortilla Lasagna
This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.
Fennel and Tomato Soup
Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.
Vegan Bite-Sized Ginger Cupcakes
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Holiday Ringers
Find out whats cooking in the kitchens of the VT staff this holiday season
Flour Power
A guide to gluten-free all-purpose baking blends
Orange-Pecan Squares
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Spicy Gingersnaps
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Chocolate Espresso Oatmeal Cookies
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Nutella Cookies
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Natale Stuffed Portobellos
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Quorn Bourguignon
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Mini Mango and Black Bean Casseroles
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Vegan Lasagna with Macadamia ‘Ricotta’
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Stuffed Eggplant Royale with Buttery Saffron Rice
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Date-Pecan Bars
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Sautéed Kale with Golden Garlic and Dates
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Whole-Wheat Ginger-Date Scones
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Date-Cheese Ball
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Chickpea and Date Tagine
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Bamboo Shoot, Mushroom, and Long Bean Stir-Fry
The clean, simple flavors of this stir-fry get a hint of spice from dried chiles.
Sweet Walnut Soup
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Sticky Rice with Carrots, Shiitake Mushrooms, and Peanuts
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Yuba Rolls
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Melted Leek Champ
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Yukon Gold Potatoes with Pistachio Oil
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Duchesse Potatoes
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Horseradish Smashed Potatoes
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Vegetables Wellington Redux
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Rainbow Stir-Fry
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Maple-Balsamic Tempeh with Chestnuts and Golden Onions
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Portobello Paprikash over Wilted Spinach
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Sicilian Swiss Chard over Quinoa
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Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds
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