Micheladas
Check out Vegetarian Times Editors's author page.
Vegan
Autumn Vegetable Roast with Orzo
Check out Vegetarian Times Editors's author page.
Noodles and Vegetables with Sesame Dipping Sauce
Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe.
Frankenmint Brownies
If you’ve ever looked at holiday treats and thought, “Those look too hard to make,” this recipe’s for you.
Creamy Chestnut Soup
Check out Vegetarian Times Editors's author page.
Guacamole Reinvented
This orange, radish, and romaine–spiked guacamole makes a tasty preamble to a supper of chili or Mexican-style stew. It also makes the perfect snack all on its own.
Blog Bites
4 bloggers share their favorite recipes.
Sauteed Apples with Caramel Sauce
Check out Vegetarian Times Editors's author page.
No-Bake Peanut Butter-Pretzel Cookies
Check out Vegetarian Times Editors's author page.
Velvet-Smooth Dark Chocolate Pudding
Check out Vegetarian Times Editors's author page.
Root Veggie Chowder with Collard Ribbons
Check out Vegetarian Times Editors's author page.
Curried Rice and Quinoa Pilaf with Prunes and Pistachios
Check out Vegetarian Times Editors's author page.
Thin Is In
Dazzle diners with easy, elegant fruit and vegetable carpaccios
Summer Squash and Applesauce Muffins
Check out Vegetarian Times Editors's author page.
Millet Tabbouleh with Cilantro and Lime
Check out Vegetarian Times Editors's author page.
Rhubarb-Ginger Shrub
Check out Vegetarian Times Editors's author page.
Indian-Spiced Lentils with Spinach and Rhubarb
Check out Vegetarian Times Editors's author page.
Strawberry and Star Fruit Carpaccio
Check out Vegetarian Times Editors's author page.
California Ensalada Burritos
Check out Vegetarian Times Editors's author page.
Peanut Butter and Strawberry Quick Jam Burritos
Check out Vegetarian Times Editors's author page.
Potato and Cauliflower Burritos
Check out Vegetarian Times Editors's author page.
Mediterranean Pitas with Muffaletta Relish
Check out Vegetarian Times Editors's author page.
Sugar Snap and Snow Pea Stir-Fry
Cashews add crunch and protein to this colorful stir-fry.
Tofu Dengaku with Celery Root Puree
Check out Vegetarian Times Editors's author page.
Baked Onion Rings
Check out Vegetarian Times Editors's author page.
Austrian Pickled Red Onions
Check out Vegetarian Times Editors's author page.
Thai Red Curry Eggplant and Mustard Greens
Check out Vegetarian Times Editors's author page.
Bok Choy Skillet Supper
Check out Vegetarian Times Editors's author page.
Szechuan Dan Dan Noodles
Check out Vegetarian Times Editors's author page.
Uighur-Inspired Noodles with Peppers and Sweet Potatoes
Check out Vegetarian Times Editors's author page.
Crispy Noodle Cake with Kale and Mushrooms
Check out Vegetarian Times Editors's author page.
Raviolo a Mano (Hand Ravioli)
Check out Vegetarian Times Editors's author page.
Sourdough Sandwich Loaf
Check out Vegetarian Times Editors's author page.
Cuban Black Bean and Potato Soup
Check out Vegetarian Times Editors's author page.
Salt and Vinegar Potato Bites
Check out Vegetarian Times Editors's author page.
Roasted Chickpeas
Check out Vegetarian Times Editors's author page.
Flash-Fried Kale with Peanuts
Check out Vegetarian Times Editors's author page.
Rice and Chickpea Kale Rolls with Pineapple Salsa
Check out Vegetarian Times Editors's author page.
Sweet & Spicy Carrot Bisque
Check out Vegetarian Times Editors's author page.
Rosemary-and-Balsamic-Roasted Grapes and Olives
For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.
Toasted Millet with Harissa and Sweet Potatoes
Check out Vegetarian Times Editors's author page.
Indian Made Easy
You don't need a pantry full of spices to prepare an exotic Indian meal
Roasted Carrots and Parsnips
Check out Vegetarian Times Editors's author page.
Saffron Risotto with Broccoli
Check out Vegetarian Times Editors's author page.
Kimchi Stew
Check out Vegetarian Times Editors's author page.
Pear Tarte Tatin
Check out Vegetarian Times Editors's author page.
Quick Walnut Pâté Sandwiches with Pears and Arugula
Check out Vegetarian Times Editors's author page.
Cinnamon Apple and Banana Chips
Check out Vegetarian Times Editors's author page.
Maple Bundt Cake
Check out Vegetarian Times Editors's author page.
Raw Kale Salad with Root Vegetables
Check out Vegetarian Times Editors's author page.
South American Squash and Vegetable Ragoût
Check out Vegetarian Times Editors's author page.
Onion-Stuffed Flat Bread
Check out Vegetarian Times Editors's author page.
Wicked Cool Olive Owls
A sharp knife, a couple of radishes, and some sunflower seeds are all you need to turn black olives into itty-bitty owls.
Crispy Kale Chips
Check out Vegetarian Times Editors's author page.
Rosemary Sweet Potato Chips
Unlike white potatoes, sweet potatoes do not have to be cooked before they’re eaten. We’ve seasoned these wholesome chips with rosemary, but you can substitute other dried spices, such as garlic powder, onion powder, nutritional yeast, paprika, or cayenne pepper.
Salad Days
Jazz up summer meals with 4 reinvented classics
Cajun Cauliflower Hash
Check out Vegetarian Times Editors's author page.
Cauliflower Mash with Miso and Sage
Mashed cauliflower is a delicious, low-starch alternative to mashed potatoes. Here, we’ve flavored it with tangy miso and fresh sage, but you could also season the mash with olive oil and your favorite herbs.
Garam Masala
Check out Vegetarian Times Editors's author page.
Haricots Verts Stir-Fry with Szechuan Pepper Salt
Check out Vegetarian Times Editors's author page.
Soft Apple Ginger Spice Cookies
Check out Vegetarian Times Editors's author page.
Maple-Almond Butter
Check out Vegetarian Times Editors's author page.
Apple Salsa Salad
Check out Vegetarian Times Editors's author page.
Green Tea Edamame with Roasted Black Sesame Salt
Add a personal touch to steamed edamame by cooking the pods in green tea and tossing with black sesame seeds.
Flax and Walnut Waffles with Cranberry-Cherry Marmalade
Check out Vegetarian Times Editors's author page.
Beer Waffles with Cinnamon-Caramel Apples
Check out Vegetarian Times Editors's author page.
Classic Belgian Waffles with Fresh Berries
Check out Vegetarian Times Editors's author page.
Cast-Iron Skillet Pita Bread
Mixing some of the flour to create a “sponge” before preparing the dough is the secret to successful homemade pitas. (Busy cooks’ bonus: the bread freezes well.)
Moroccan Whole Chickpea Hummus
Check out Vegetarian Times Editors's author page.
Hummus with Tomato-Mint Salsa
This party-worthy dip doubles as a delicious sandwich filling.
Spaghetti with Fresh Tomato Sauce
Check out Vegetarian Times Editors's author page.
Pappardelle with Artichokes and Arugula
Check out Vegetarian Times Editors's author page.
Rotelle with Tomato-Tofu Carbonara and Fresh Basil
Check out Vegetarian Times Editors's author page.
Simply Sublime
A sampler from Supermarket Vegan reveals how easy it is to create extraordinary vegan meals
Sweet Corn Ice Cream
Check out Vegetarian Times Editors's author page.
Plum, Apricot, or Fig Cobbler
Check out Vegetarian Times Editors's author page.
Chocolate Tapioca Pudding
Check out Vegetarian Times Editors's author page.
Mediterranean Veggie Burgers
A secret binder makes these homemade veggie burgers hold together on a grill — overcooked pasta puréed with other party ingredients.
Father Joe’s Oyster Mushroom Fettuccine
Check out Vegetarian Times Editors's author page.