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Vegetarian

364 recettes

Les legumes jouent le premier role et s'en sortent brillamment. Parcourez 364 recettes vegetariennes riches en produits de saison, epices audacieuses et textures satisfaisantes qui seduiront carnivores et vegetariens egalement.

Turkish

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 minFacile135 cal

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Doenjang Jjigae

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

30 minMoyen200 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 5minMoyen210 cal

Italian

Caprese Insalata

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

10 minFacile280 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 minFacile140 cal

Greek

Spanakopita Bowl

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

45 minFacile380 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 minFacile200 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 minFacile95 cal

Greek

Kolokithokeftedes (Courgette Fritters)

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

45 minFacile220 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 minFacile90 cal

Italian

Risotto with Spring Vegetables

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

40 minMoyen420 cal

Greek

Vegetarian Magiritsa

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

1hFacile230 cal

Greek

Greek Salad

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

10 minFacile310 cal

Mediterranean

Quinoa Power Salad

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

35 minFacile410 cal

Italian

Caprese Salad

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

8 minFacile340 cal

British

Leek & Potato Soup

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

35 minFacile250 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 minFacile420 cal

Italian

Pappa al Pomodoro

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

30 minFacile320 cal

Greek

Strapatsada (Scrambled Eggs with Tomatoes)

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

25 minFacile220 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 minFacile80 cal

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