All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Roasted oyster mushroom and millet bowls feel like a treat on a random Tuesday — torn oyster mushrooms roasted until crisp at the edges, piled over millet and lentils with a maple-cider dressing. Tamari-roasted pumpkin seeds on top supply the crunch that makes the...

Adzuki bean and barley rice bowls are Japanese-comfort simplicity — short-grain brown rice cooked with chewy hulled barley, topped with gingery sesame-slicked adzuki beans and sliced green onion. A splash of umeboshi vinegar at the end gives it a bright, salty-sour...

A quinoa sweet potato bowl with chimichurri is my definition of a power lunch — roasted diced sweet potatoes and red quinoa under a punchy parsley-lemon chimichurri, with avocado to cool it all down. The sauce is unapologetically garlicky, and that's exactly the...

Cheesy quinoa bake is mac and cheese's wholesome cousin — fluffy quinoa suspended in an egg-and-milk custard with sweet bell peppers, leeks, and plenty of Cheddar that toasts on top. It cuts into firm squares, which makes it as good cold in a lunchbox as it is...

Warm millet and Brussels sprout salad is the side dish that upstages everything else — shredded sprouts caramelized in a hot pan, tossed with fluffy millet, toasted walnuts, and dried cranberries in a maple-balsamic gloss. It eats like a grain salad and tastes like...