Vegetarian

334 recipes

Haydari Yogurt Dip

Thick strained yogurt blended with garlic, toasted walnuts and aromatic dried mint. A nutty, tangy Turkish dip perfect with warm flatbread.

10 minEasy135 cal

Korean

Doenjang Jjigae

Traditional Korean-inspired doenjang jjigae prepared with authentic techniques and ingredients.

30 minMedium200 cal

Chinese

Pan-Fried Daikon Radish Cake

Crispy-bottomed savory daikon radish cake with chewy inside and umami depth. Topped with a spicy soy-chilli dip that cuts through the richness.

1h 5minMedium210 cal

Italian

Caprese Insalata

Beautiful tricolore salad with ripe tomatoes, fresh mozzarella, and basil.

10 minEasy280 cal

Chinese

Wok-Tossed Edamame with Chilli and Garlic

Fresh edamame pods tossed in a fragrant wok with fiery chilli flakes and pungent garlic. A quick, addictive appetizer with umami depth and spicy kick.

13 minEasy140 cal

Greek

Spanakopita Bowl

Layers of crispy filo, spinach, and creamy feta in a deconstructed bowl — lighter than traditional pie.

45 minEasy380 cal

Japanese

Agedashi Tofu Bites

Bite-sized cubes of fried tofu swimming in a savory dashi broth, topped with grated daikon and a drizzle of ponzu. A warm, comforting appetizer with contrasting textures.

18 minEasy200 cal

Japanese

Boiled Salted Edamame

Simple, perfectly steamed edamame pods with a light coating of flaked sea salt. A classic Japanese finger food that's healthy, satisfying, and utterly addictive.

7 minEasy95 cal

Greek

Kolokithokeftedes (Courgette Fritters)

Golden, crispy zucchini fritters with feta and herbs — perfect as appetizer or side dish.

45 minEasy220 cal

Korean

Korean Seasoned Spinach

Silky blanched spinach seasoned with nutty sesame oil, fragrant garlic, and a pinch of salt. A simple, elegant appetizer that showcases minimalist Korean cooking.

10 minEasy90 cal

Italian

Risotto with Spring Vegetables

Creamy risotto loaded with fresh spring vegetables and finished with butter and cheese.

40 minMedium420 cal

Greek

Vegetarian Magiritsa

Creamy vegetable and herb stew, a plant-based version of the classic — comforting and flavorful.

1hEasy230 cal

Greek

Greek Salad

The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.

10 minEasy310 cal

Mediterranean

Quinoa Power Salad

Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.

35 minEasy410 cal

Italian

Caprese Salad

Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.

8 minEasy340 cal

British

Leek & Potato Soup

Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.

35 minEasy250 cal

Chinese

Egg Fried Rice

The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!

15 minEasy420 cal

Italian

Pappa al Pomodoro

Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.

30 minEasy320 cal

Greek

Strapatsada (Scrambled Eggs with Tomatoes)

Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.

25 minEasy220 cal

Japanese

Blistered Shishito Peppers

Pan-charred mild shishito peppers with crispy blistered skin, finished with ponzu sauce and sesame. A simple, elegant appetizer that highlights the pepper's subtle sweetness.

13 minEasy80 cal