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Vegetarian

364 recipes

Vegetables take the starring role and absolutely deliver. Browse 364 vegetarian recipes full of seasonal produce, bold spices, and satisfying textures that will win over meat-lovers and vegetarians alike.

American

Loaded Sweet Potato

Baked sweet potato topped with black beans, cheese, sour cream, and fresh salsa.

50 minEasy380 cal

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Made at Innolope

Italian

Pizza / Flatbread Dough

The everyday Italian dough — strong flour, water, salt, a small amount of yeast and a slow rise that develops the flavour. Rolled thin it becomes pizza; flattened by hand and slapped onto a hot pan it becomes flatbread for kebabs, dips and grilled veg. The long fermentation is what separates good dough from supermarket cardboard.

1h 30minMedium320 cal

Italian

Arugula Parmesan Lemon Salad

Peppery rocket with shaved Parmesan, pine nuts and a bright lemon dressing — simple elegance.

8 minEasy280 cal

Asian

Perfect Steamed Jasmine Rice

The everyday white rice — fragrant jasmine grains rinsed until the water runs clear, simmered in measured water and rested off the heat to steam. The rinse and the rest are the difference between gluey rice and separate, fluffy grains.

33 minEasy210 cal

British

Welsh Rarebit

A savoury cheese sauce on toasted bread, a beloved British bar snack and quick lunch.

15 minEasy380 cal

Middle Eastern

Cooked Bulgur Wheat

The Levantine and Anatolian staple — coarse-cracked parboiled wheat, soaked or simmered until each grain is plump and separate. The base of tabbouleh, kisir and pilafs. Coarse bulgur takes a brief simmer; fine bulgur just needs a soak, which is why tabbouleh comes together so quickly.

22 minEasy190 cal

Italian

Pumpkin & Sage Risotto

A warming fall-inspired risotto with creamy pumpkin, crispy sage, and nutmeg for an earthy vegetarian meal.

45 minMedium540 cal

Italian

Basic Polenta

The Northern Italian comfort dish — coarse cornmeal stirred slowly into simmering salted water until thick, glossy and creamy, then enriched with butter and parmesan. The traditional version takes 40 minutes; quick-cook polenta gets you there in 5. Both are real polenta — choose by the time you have.

42 minEasy280 cal

British

Ploughman's Plate

A no-cook traditional British plate of cheese, bread, pickled onions, and cold meats, perfect for lunch.

5 minEasy450 cal

Middle Eastern

Falafel Base

The proper Middle Eastern falafel — dried chickpeas (never canned) soaked overnight, then ground raw with onion, garlic and a generous bouquet of parsley, coriander, cumin and coriander seeds. The raw soak is what gives that craggy, lacy texture; canned chickpeas turn to porridge and fall apart in the oil.

28 minMedium320 cal

Italian

Caprese Skewers

Bite-sized mozzarella, sweet cherry tomato and fresh basil skewers with a balsamic glaze — the Italian classic made snackable and completely irresistible.

10 minEasy280 cal

British

Classic Egg & Watercress Sandwich

A sophisticated and quick British sandwich combining soft egg salad with peppery watercress on buttered bread.

15 minEasy340 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

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