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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.

Mexican

Esquites Corn Bowl

Charred corn kernels tossed with creamy mayo, cotija cheese, and lime. This street food favorite is quick, fresh, and bursting with Mexican flavors.

18 minFacile310 cal

Cuisinez mieux, mangez mieux.

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Greek Yogurt with Grapefruit & Honey

A light, refreshing breakfast bowl pairing tart grapefruit with creamy Greek yogurt and a drizzle of golden honey. Simple, elegant, and satisfying.

8 minFacile200 cal

Mexican

Huevos Rancheros

Fried eggs on crispy corn tortillas with fire-roasted salsa and black beans — a classic Mexican breakfast-lunch that's bold, satisfying and utterly comforting.

25 minFacile480 cal

American

Chia Pudding with Mango

Tropical chia seed pudding made with coconut milk and topped with fresh mango chunks. Creamy, nutritious, and naturally sweet.

8 minFacile280 cal

Mexican

Mushroom & Cheese Quesadilla

A vegetarian quesadilla filled with sautéed mushrooms, melted cheese, and peppers. Quick to make and perfect for a satisfying lunch.

18 minFacile480 cal

Middle Eastern

Labneh with Honey & Walnuts

Creamy, tangy labneh (strained yogurt) drizzled with honey and topped with toasted walnuts. A simple, Middle Eastern-inspired breakfast bowl.

5 minFacile250 cal

Italian

Nut-Free Mushroom Risotto

Creamy risotto with earthy mushrooms, finished with butter and parmesan.

40 minMoyen380 cal

American

Berry Smoothie Bowl

A thick, spoonable berry smoothie topped with granola, coconut, and fresh berries. Pretty, portable, and packed with fruit.

8 minFacile340 cal

Mexican

Bean & Cheese Quesadilla

Refried beans and melted cheese in a crispy tortilla. Budget-friendly, vegetarian, and ready in minutes.

16 minFacile420 cal

Mediterranean

Fresh Fruit Salad with Mint

A light, refreshing Mediterranean-style fruit salad with seasonal fruit and fresh mint. Simple, clean flavours that celebrate the fruit itself.

10 minFacile130 cal

Greek

Watermelon Feta Mint Salad

Summer's best combination — juicy watermelon, salty feta, fresh mint and a lime drizzle.

10 minFacile220 cal

French

Soupe à l'Oignon Gratinée

Classic French onion soup with caramelized onions and a crispy cheese-topped crouton finish.

1hFacile280 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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