Rustic Peach-Blueberry Tart
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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.
Rainbow Slaw
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Tofu Kabobs with Cherry Barbecue Sauce
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Frozen Gin Lemonade
Muddling the lemon slices with the sugar releases the oil from the skins for extra-lemony flavor that's not too sour.
Chipotle and Cilantro Butter
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Herb Butter with Shallots
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Olive, Walnut and Rosemary Butter
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Watermelon Granita with Mint and Lime
Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors.
Veggie Pan Bagnat
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Summer Salad with Herb Vinaigrette
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Zucchini, Mushroom and Taleggio Tart
Prepared frozen pastry makes quick work of this elegant tart, which can be served warm or at room temperature. Take advantage of fresh farm-stand goat cheese for the filling.
Toasted Panzanella
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Light Whipped Cream
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Orange-Glazed Almond Cake
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Thyme-Marinated Carrots
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Romesco Sauce
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Potato and Asparagus Tortillas
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White Sangria with Peaches
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Strawberries with Lemony Whipped Topping
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Green Bean Almondine
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Mediterranean Pita Pockets
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Creamy Cucumber Soup
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Spring Fiesta
Celebrate Cinco de Mayo with new twists on South-of-the-border favorites.
Asparagus-Pesto Lasagna
This recipe uses two popular Italian lasagna fillings: asparagus and pesto.
Asparagus Salad with Eggs and Herbs
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Herbed Potato Salad
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Curried Squash, Broccolini and Tofu Bundles
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Three-Pepper “Burger” Fajitas
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The Ultimate VT Carrot Cake
A surprise ingredient—puréed baby food—gives this super-moist cake amazing flavor.
Feta, Pistachio and Carrot Salad
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Peas and Carrots Polenta Galette
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Cider-Glazed Carrots
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Tofu-Carrot Cacciatore
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Strawberry-Rhubarb Flummery
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Quinoa with Pistachios, Parsley and Mint
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Spicy Grilled Tofu
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Grilled Vegetable Salad
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Decadent Dairy-Free Chocolate Truffles
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Sushi Rolls
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Summer Rolls with Miso Sauce
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Artichoke-Parmesan Turnovers
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Herbed Pea Salad in Lettuce Cups
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Moroccan-Spiced Carrot Soup
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Black Bean and Walnut Burgers
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Tortilla Personal Pizza
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Mixed Fruit Smoothie
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Fennel-Quinoa Salad with Orange and Basil
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Squash Pasta Salad with Vegan Two-Herb Pesto
Pesto is an ideal sauce for squash noodles because it sticks to the veggie strips and coats them with a rich flavor. Here, the pesto is made using both cilantro and fresh basil, with Bragg's Liquid Aminos standing in for Parmesan.
Cottage Cheese Pancakes
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Indian Spinach Dip
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Fresh Corn Chowder
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Onion-Potato Omelet
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Vegetables and Rice with Pumpkin Seed Sauce
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Roasted Enchiladas with Tomatillo Sauce
Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
Avocado Pico de Gallo “Cocktail”
Pico de gallo means “rooster's beak” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.
Skillet Pizza
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Lemon-Herb Pasta with Artichokes and Green Beans
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Blackberry-Lime Sundaes
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Lettuce Quinoa Rolls
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Eggplant and Hummus Wrap
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Provencal Veggie Wrap
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Cashew Butter Crunch Cookies
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Strawberry Parfait
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Mexican-Style Hummus
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Spring Vegetable Soup
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Two-Broccoli Stir-Fry on Soba Noodles
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Soy Guacamole
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Cauliflower and Potato Curry
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Gingered Vegetable Tofu Stir-Fry
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Mushroom Fried Rice
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Spicy Peanut Noodles
This is one of those recipes that everyone goes crazy for. Try it on a bed of sliced cucumbers and tomatoes, or serve alongside roasted vegetables.
Rice and Barley with Gingered Adzuki Beans
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Japanese Spring Vegetable Ragoût
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Cabbage and Sprout Salad with Sesame-Wasabi Dressing
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Sweet and Spicy Nori Strips
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Steaming Miso Soup with Vegetables
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Wilted Spinach Salad with Nuts and Cheese
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Super-Fast Fondue with Steamed Veggies
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Curry and Chickpea Lettuce Wraps
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Cheesy Polenta with Basil-Tomato Sauce
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