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

This vibrant Italian rice salad with zesty vinaigrette is the dish I bring to every potluck I'm invited back to. The vinaigrette is the story: Parmesan whisked into olive oil and white wine vinegar until it turns almost creamy, poured over rice and finely diced...

This classic céleri rémoulade is the crisp, mustardy French salad that makes celery root worth knowing. Raw celery root cut into fine matchsticks gets wrapped in a creamy sauce of mayonnaise, Dijon, lemon, and whipped cream. It's crunchy, faintly nutty, and...

This rustic baked eggplant salad is what I make when the farmers market gets generous. Whole eggplants bake down to smoky, spoonable flesh, then fold together with tomato, cucumber, olives, and onion in a lemon-and-vinegar dressing. It's eggplant caviar's...

This cold gnocchi antipasto salad is the chewy, colorful pasta-salad upgrade summer needs. Chilled potato gnocchi toss with peas, crunchy bell peppers, and red onion in a tomato-tinted red wine vinaigrette. Store-bought gnocchi make it genuinely fast; a couple hours...

This simple and flavorful white bean salad is five minutes of real work around an hour of simmering you can ignore. Small dried white beans turn creamy and quiet, ready to soak up tomato, cured olives, red onion, and a garlicky vinaigrette. As the recipe promises, the...

This vibrant Italian rice salad is picnic food done properly — colorful, hardy, and better after a night in the fridge. Fine-diced carrots, green beans, celery, and bell pepper fold through rice with parsley and a Parmesan-spiked vinaigrette. It's what I bring...

Creamy lima bean salad with starchy bean-liquid dressing sounds technical, but it just means the beans make their own sauce. Big dried limas simmer until just tender, then olive oil and white wine vinegar whip into their cloudy cooking liquid as a glossy dressing....

These simple roasted bell peppers with vinaigrette are the antipasto I make most often. Blistered peppers steam out of their skins and soak in an olive oil, white wine vinegar, and lemon dressing. Served at room temperature with their juices pooled in the dish, they...

This zesty marinated chickpea salad is the quiet hero of my picnic basket. Warm chickpeas take a garlicky red wine vinaigrette spiked with a splash of their own cooking liquid, then marinate with slivers of red onion. Two hours later they've become something...