Cooking Vegetarian: 2,600+ Recipes
The Ultimate Vegan Egg Salad Sandwich Filler! There's something so comforting and nostalgic about a classic egg salad sandwich. It's creamy, savory, and perfectly satisfying. But what if you could get that same incredible experience without any eggs? Enter my...
Classic vegan chocolate chip cookies are soft in the middle, crisp at the edges, and made without any dairy - vegan margarine, applesauce and egg replacer do the work, with quick-cooking oats for extra chew. There's nothing quite like the comfort of a warm, freshly...
Creamy Boursin omelet is my five-minute luxury - eggs and milk cooked soft in butter, then rolled around melting Boursin cheese with a dash of hot pepper sauce and chives. Ready to transform your breakfast from basic to brilliant? This Boursin Omelet is your ticket to...
California picnic pasta salad is built for eating outdoors - bow-tie pasta with tomatoes, banana peppers, red onion, black olives and avocado, all tossed in a zesty vinaigrette. Capture the taste of sunshine in a bowl with this vibrant California Picnic Pasta Salad!...
Creamy open artichoke sandwich is my fast lunch fix - marinated artichoke hearts folded into softened cream cheese with red onion and a flick of red pepper flakes on toasted rye. Looking for a lunch that feels a little bit fancy but comes together in a flash? Meet...
Craving that classic, decadent creamed spinach but keeping it dairy-free? You've come to the right place! This recipe delivers all the rich, savory flavor you love without a drop of dairy. Earthy mushrooms, tender spinach, and a hint of nutmeg come together in a...
Vegetarian Waldorf salad is all about crunch and contrast - crisp red apple, celery and walnuts tossed in a lemon-honey dressing with vegan mayonnaise, ready in 10 minutes. A Timeless Crunch: The Ultimate Vegetarian Waldorf SaladStep back in time with a salad that has...
Chickpea, parsnip, and carrot bake is the kind of simple oven dinner that fills the kitchen with sweetness - carrots and parsnips cut into batons, chickpeas, butter and vegetable stock baked until tender. There's something incredibly comforting about a warm, rustic...
Greek yogurt egg salad sandwich is my lighter take on the deli classic - chopped hard-boiled eggs folded with tangy Greek yogurt, Dijon and paprika, tucked into pita with lettuce and tomato. A Classic Lunch, Reimagined! There's nothing quite like the simple,...
Creamy no-churn vegan chocolate mocha ice cream proves you do not need a machine or heavy cream - silken tofu and melted chocolate do the work, with instant coffee for a mocha edge. Craving a decadent, coffee-kissed chocolate treat that you can feel good about? Look...
Whole wheat blueberry oat bran muffins are the kind of breakfast bake that feels good to eat - buttermilk keeps them tender, and frozen blueberries burst into jammy pockets. There's nothing quite like a warm, freshly baked muffin to start your day, and this recipe is...
Classic bulgur wheat tabbouleh is more herb salad than grain salad - chopped parsley and mint, tomatoes and scallions folded through lemon-soaked bulgur with good olive oil. Craving something light, refreshing, and bursting with Mediterranean flavor? Look no further!...