vegetarian

Malted Chocolate Milkshake with Homemade Chocolate Syrup

byTori Cooper

The World’s Simplest Pancake Recipe

byDave and Howie

Garlic Panna Cotta and Curried Root Vegetable Soup

byLan Pham Wilson

Farrotto with Tuscan Kale and Mushrooms

byValentina Solfrini

Inside Out Vegan Peanut Butter Cups

byLan Pham Wilson

The Ultimate Creative Chili Recipes To Try

byKate Devine

Vegetarian Lentil Chili

byRebekah Hubbard

How to Make Vegetarian Pho

byKelsey Boyte

Barbecued Garam Masala Asparagus

byReena Pastakia

Stuffed Savory Crêpes with Seitan Stew

byVeronica Lavenia

Sikil P’ak – Pumpkin Seed Salsa with Tomatoes and Orange Juice

bySasha Gora

Mediterranean Veggie Burgers

byTaylor Kadlec

Rajma Veggie Burgers with Feta and Corn Salsa

byChitra Agrawal

Vegetarian Gyros

byNandita Nataraj

Video Guide to Vegetarian Bibimbap

byHonest Cooking

Spiced Eggplant with Yogurt and Quinoa

byJules Clancy

Watermelon and Tomato Salad by Chef Michael Wurster of Gordon Ramsay at The London

byMichelle M. Winner

Korean Vegetable and Noodle Stir-Fry

byShannon Lim-de Rooy

5 Clever Ways to Indulge Guilt-Free

byJules Clancy

Heavenly Pho at the Lower East Side’s An Choi

byMolly Nugent

Red Quinoa with Apricots and Mustard Dressing

bySimone Van Den Berg

The Flavors of Morocco: Spiced Eggplant Salad

bySheila McGrory-Klyza

Green Vegetable Curry

byMartyna Angell

Avocado Anxiety? 5 Spreads That Will You Make Forget Guacamole

byMaya Dangerfield

Creamy Almond Butter and Honey Apple Dip

bySerge Lescouarnec

Vegan Kale and Basil Pesto

byRobin Runner

Jackfruit Tacos

byPallavi Gupta

Vegetarian Pad Thai with Peanut Sauce

byLolly

Vegetarian Japchae

byJacqui Gabel

Flavorful Ratatouille

byKelly Morrison

Maple Garlic Roasted Vegetables

byMaya Moscovich

Warm Black Truffle Brussels Sprouts Salad

byRobin Runner

Roasted Pepper and Tofu Soup

byPriya Mahadevan

Honey Sriracha Peanut Sauce

byChris Scheuer

Baked Aubergine and Mozzarella

byJehanne Ali

Zucchini “Pasta” with Coriander and Cashew Pesto

byMartyna Angell

Delicious Whole Grains Vegetable Bowl with Miso Dressing

byKatherine Sacks

Honey Sesame Tofu with Sriracha and Fresh Lime

byJill Nammar

Bombay Grilled Vegetable Sandwich

byDassana Amit

Creamy Saffron Cauliflower Soup with Sumac Oil

byVicky Cohen and Ruth Fox

Vegan Pineapple Fried Rice

byShannon Lim-de Rooy

Loaded Sweet Potato with Black Beans

byMariela Alvarez Toro

Refreshing Dal with Yogurt and Cucumbers

bySowmya Dinavahi

Vegan Stuffed Butternut Squash with Mushrooms and Couscous

byZita Nagy

Winter Citrus Salad with Currants and Goat Cheese

byAlisha Randell

Carrot and Orange Juice with Mint and Honey

byNandita Nataraj

Wild Rice Vegetable Pilaf

byBowen Close

Vegan Spicy Butternut Squash Soup

bySowmya Dinavahi

Pasta with Harissa Roasted Cauliflower, Tomatoes, Carrots and Capers

bySiri Pulipaka

Pasta with Greens, Chickpeas and Almonds

byRinku Bhattacharya

Fried Spicy Tofu and Eggplant Balls

byPallavi Gupta

Curried Rice Noodles with Mixed Veggies

byNandita Nataraj

Vegan Red Bean and Oats Burger

bySiri Pulipaka

Mejadra: Rice, Onions and Lentils

byJess Lacey

Roasted Millet with Butternut Squash and Tofu

byZita Nagy

Vegetable Chop Suey with Noodles

byPreethi Vemu

Roasted Beet and Mixed Vegetable Soup

byLauren Hardy

Brussels Sprouts and Caramelized Onion Gratin

byBowen Close

Lentil and Whole Wheat Flour Pancakes

byShuchi Mittal

Cabbage and Pea Curry

byNandita Nataraj