Mexican Mocha Pudding with Pumpkin Cream
Thickened with gluten-free arrowroot instead of wheat flour, this spicy chocolate-espresso pudding is topped with a dollop of pumpkin-infused whipped cream.
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.
Arugula Salad with Roasted Grapes
Roasted grapes and a homemade shallot vinaigrette turn a simple salad into a spectacular side dish or first course.
Spicy Fall Stew Baked in a Pumpkin
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones.
Poblano-Cucumber Salsa
This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.
Harvest Canapés with Chipotle Cheese Topping
A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.
Autumn Party Mix
These tasty nibbles make a festive alternative to chips or roasted nuts.
Oven-Roasted Apple Butter
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Fantastic Fig Spread
Dried figs naturally thicken and sweeten this chunky jam
Ginger-Pear Jam
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Easy Kiwi Jam
Kiwis may taste like they come from the tropics, but they are actually a late-fall crop grown in temperate climates.
Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
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Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
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Easy Baked Beans
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Multipurpose Black Bean Filling
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Corn and Mung Bean Salad
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Miso-Adzuki Stew
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Preserved Lemons
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Roasted Vegetables with Quick Harissa Marinade
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Double Coriander Eggplant Tagine
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Chickpea Tagine with Cinnamon, Cumin, and Carrots
Carrots and raisins make this a slightly sweet stew
Roasted Garlic Hummus
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Spinach and Sun-Dried Tomato “Spaghetti”
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The Devil’s Chocolate Cake with Peanut Butter Mousse
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Vegan Italian Wedding Soup
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Biscuits & Gravy
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Unemployed Shepherd’s Pie
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Vegetarian Osso Buco with Asparagus-Mushroom Orzotto
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Blue Cheese Buckwheat Crêpes
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Syrah-Marinated Grilled Portobello Mushroom Burgers
Super-tasty (non-boring) grilled protobello burgs
Fudgy Brownies
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Peanut Butter-Oatmeal Cookies
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Thumbprint Cookies
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Blackberry Cornbread Tartlets with Ricotta Cream
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic.
Chickpea Salad with Fennel and Artichokes
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Fregola with Grilled Peppers, Kale, Squash, and Ricotta Salata
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Green-and-Gold Gazpacho
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Butter-Sautéed Apples with Almonds, Raisins, and Maple Syrup
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Saag Paneer
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Vegetable Paella with Tofu
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Broccoli Raab with Garlic, White Beans, Tomatoes, and Parmesan
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Mushroom Rarebit
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Curried Seitan Salad Pita Pockets
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Pressed Cuban Sandwiches
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Spanish Roasted Vegetable Sandwiches
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Essential Mushroom Risotto
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Mexican Rice Soup
This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
Avocado Tempura with Chile Sauce
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Avocado, Fennel, and Citrus Salad
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Candy-Apple Coupes
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Yakima Valley Polenta
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Yellow Beet and Asian Pear Salad
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Lentil-Pecan Pâté
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Heirloom Tomato & Sweet Corn Pizzas
This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.
Poblano Chile–Cheese Enchiladas
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Thai Red Curry
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Tell VT: How Do You Handle Thanksgiving Teasing About Being Vegetarian?
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Fresh Tomato Farfalle
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Tangy Tomato Jam
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Mini Cherry Tomato Clafoutis
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Tomato-Peach Spritzer
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Raclette-Topped Broiled Tomatoes
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Banana Skewers with Chocolate-and-Pistachio-Stuffed Dates
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Thai Lemongrass Tofu Skewers
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Grilled Panzanella Sticks
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Tandoori Eggplant Kebabs
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Hoisin “Sausage” and Plum Kebabs
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Mini Burger Brochettes
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Raspberry Oatmeal Bars
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Picnic Caviar
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Sugar Snap Pea Salad with Lemon-Mint Vinaigrette
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Barbecued Tofu and Grilled Corn Salad
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Coney Island Chili Dogs
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Creamy Carrot-Ginger Bisque
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Sunny Raw Nori Rolls
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Seared Baby Eggplant with Mozzarella and Basil Oil
Basil oil is easy to make and will keep for 1 month in the fridge, so you might want to double the recipe to have some on hand for salads and roasted vegetables.
Chickpea Croquettes
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Braised Baby Artichokes
This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.
Cilantro-Yogurt Sauce
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