Vegetarian
334 recipes
Vegetables take the starring role and absolutely deliver. Browse 334 vegetarian recipes full of seasonal produce, bold spices, and satisfying textures that will win over meat-lovers and vegetarians alike.
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.
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.
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.
Chia Pudding with Mango
Tropical chia seed pudding made with coconut milk and topped with fresh mango chunks. Creamy, nutritious, and naturally sweet.
Mushroom & Cheese Quesadilla
A vegetarian quesadilla filled with sautéed mushrooms, melted cheese, and peppers. Quick to make and perfect for a satisfying lunch.
Labneh with Honey & Walnuts
Creamy, tangy labneh (strained yogurt) drizzled with honey and topped with toasted walnuts. A simple, Middle Eastern-inspired breakfast bowl.
Nut-Free Mushroom Risotto
Creamy risotto with earthy mushrooms, finished with butter and parmesan.
Berry Smoothie Bowl
A thick, spoonable berry smoothie topped with granola, coconut, and fresh berries. Pretty, portable, and packed with fruit.
Bean & Cheese Quesadilla
Refried beans and melted cheese in a crispy tortilla. Budget-friendly, vegetarian, and ready in minutes.
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.
Watermelon Feta Mint Salad
Summer's best combination — juicy watermelon, salty feta, fresh mint and a lime drizzle.
Soupe à l'Oignon Gratinée
Classic French onion soup with caramelized onions and a crispy cheese-topped crouton finish.
Greek Salad
The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.
Quinoa Power Salad
Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.
Caprese Salad
Layers of ripe tomato, fresh mozzarella and basil with good olive oil and balsamic.
Leek & Potato Soup
Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.
Egg Fried Rice
The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!
Pappa al Pomodoro
Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.
Strapatsada (Scrambled Eggs with Tomatoes)
Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.
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.