Recipes

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Like Singapore itself, this noodle dish brings together flavors from many traditions.

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake

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The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins

Coconut milk adds a hint of extra flavor to this classic dessert.

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Here, tofu and veggies fill out a traditional Thai soup for a nutritionally balanced meal.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

These crowd-pleasing enchiladas can be made the night before and travel well, so the dish is great for a potluck or party.

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You’ll love this version of a Vietnamese street-food sandwich favorite.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.

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This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant.

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Check out Vegetarian Times Editors's author page.

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: 'Cooking with Tamara's Husband.'

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.

If you've ever been let down by homemade granola bars that taste a little too . . . um . . . healthy, give these yummy nuggets a try.

Quiche makes a comforting main dish for a family supper or a casual dinner party.

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For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.

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Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.

Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita.

Once you’ve discovered how easy it is to make great tomato soup, you’ll wonder why you ever bought canned.

This tried-and-true favorite can be used in any recipe calling for seitan

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Check out Vegetarian Times Editors's author page.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.

This gluten-free breakfast treat will help you start your day out right. 

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.

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This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

Inspired by the Cuban national dish Moros y Cristianos

This all-purpose chip recipe is all about options

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Check out Vegetarian Times Editors's author page.

A gluten-free pizza alternative that's also vegan

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

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If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.

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You probably have everything to make this in your pantry right now

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

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Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

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Check out Vegetarian Times Editors's author page.

Blanched almonds give this creamy-crumbly cheese a rich texture.

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Check out Vegetarian Times Editors's author page.

A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers.

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