vegetarian

Jamie Oliver’s Penne Arrabiata

byPepper Passport

Dhingri Matar – Creamy Indian Mushroom and Pea Curry

byNandita Nataraj

Crispy Falafel Waffles with Tahini and Zhoug

byLinda Schneider

Crispy Zucchini Mini Frittatas

byMaria Romano

Roasted Asparagus with Poached Eggs and Arugula Pistou

byLaura Loesch-Quintin

Salade Chèvre Chaud – French Goat Cheese Salad

byBrian Lambaek

Punjabi Paneer Masala – A Classic Vegetarian Indian Dish

byAnamika Sharma

Grilled Feta Cheese with Honey and Thyme

byHonest Cooking

Bodai Debuts NYC’s First Chinese Vegetarian Tasting Menu

bySharan Kuganesan

Huitlacoche Sope: An Ode to the Mexican Truffle

bySharan Kuganesan

Sesame Noodles with Crispy Tofu

byRebekah Hubbard

Confetti Quinoa Salad

byAlyssa Holder

Rava (Khara) Bath Recipe: Perfecting the South Indian Breakfast Classic

byNandita Nataraj

Menemen: Turkish Style Scrambled Eggs

byAlyssa Holder

Peperonata Con Capperi: Italian Bell Pepper Salad

byKalle Bergman

Spaghetti Pangritata with Fried Eggs

byRebecca Thexton

Thai Favorite: How to Make Pad-See-Ew

byJessica Smith

Peruvian Inspired Quinoa Tabbouleh

byAlyssa Holder

Collard Greens and Black-Eyed Pea Croquettes

byShashi Charles

Safed Aloo: Rajasthani White Potato Curry

bySoma Rathore

Ama Paris – Vibrant Cooking With a Club Vibe

byKalle Bergman

Crispy Paneer Pakoda Fritters

bySapana Behl

Kisir – Turkish Bulgur Salad

bySharan Kuganesan

Liangban Tofu: Spicy Cold Tofu

byElaine Luo

Roasted Crispy Cheesy Broccoli

byHonest Cooking

Mini Zucchini and Pattypan Squash Frittata

byKalle Bergman

Oyster Mushroom Tacos

byHonest Cooking

Lentil Dip and Crudités from Chef Eliana Godinez

byHonest Cooking

Vegetarian Carbonara with Greek Yogurt

byPhoebe Lapine

BBQ Chickpea Tacos

byValentina Celant

Caprese Pasta

byJulie Andrews

Tofu Tikka Wraps

bySapana Behl

Tofu Sichuan Noodles

byLinda Schneider

Crispy Avocado Tacos

bySarah Bond

Vegetarian Muffuletta Sandwich

byCarolyn Cope

Three New Vegan and Vegetarian Cookbooks to Get Excited About, Even if You’re Not Vegan or Vegetarian

byHonest Cooking

Turkish Flatbread: Vegetarian Pide

byLinda Schneider

Mango and Wild Rice Salad

byAnina Meyer

Tofu Satay Bowl

byKimberly Espinel

Spanish Omelette: Tortilla Española with Sweet Mini Red Peppers

byAlison Marras

Buffalo Tempeh Tenders Sandwich

bySarah Bond

Sofritas Burrito Bowls

byTori Cooper

Roasted Sweet Potatoes with Everything Seasoning

byrachaelwhite

Meatless Dinners to Make this Week

byHonest Cooking

Teriyaki Tofu Grain Bowls

byValentina Celant

Crave-Able Vegetarian Winter Comfort Food

byHonest Cooking

Roasted Winter Vegetable Galette

byNatalia Wrobel

Chickpea Ragu and Polenta

byRachael Hartley

How to Make a Delicious Vegetarian Bento Box

byLan Pham Wilson

Vegetarian Roasted Cauliflower Bowl

byKaren Kelly

Hummus and Pesto Tofu Buddha Bowls

byValentina Celant

Moroccan Chickpea Soup: Harira

byAnn Kaufman

Mushroom and Butternut Lasagna with Beaujolais Wine

bySylvia Fountaine

Vegetarian: Pulled Mushroom Tacos

bySarah Bond

Pairing Woodbridge by Robert Mondavi Wine with Chef Alex Guarnaschelli’s Recipes

byGabe Fanelli

Sesame Tofu and Carrot Noodles

byHonest Cooking

Homemade Seitan Shawarma

byRachael Hooper

Celebrate Vegetables with these Veggie-Loaded Recipe Stunners

byAnnelise McAuliffe

Quick Meatless Meals for a School Night

byHonest Cooking

Mouth-Watering Portobello Mushroom Burgers

bySarah Bond