Looking for vegetarian recipes? Our hearty meatless recipes make going vegetarian not only doable but delicious—whether for one meal a week or a lifetime change. Our comprehensive collection of vegetarian dishes includes family dinners and kid-friendly recipes as well as healthy, low-calorie options.
Pasta with Tomatoes, Brie and Basil
Brie, summer basil and garden-fresh tomatoes star in this quick-and-easy pasta dinner.
Yogurt and Mint-Dressed Cucumber Salad
A perfect side for salmon or lamb, this cucumber salad is brightened with mint.
Tabbouleh with Green Beans and Feta
Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.
Thai-Style Shrimp Salad
Fish sauce, lime juice and a bit of brown sugar add punch to sweet and salty shrimp.
Wheat Berry Vegetable Salad with Toasted Sesame Dressing
Wheat berries and vegetables are an unbeatable combination in this springtime salad.
Asparagus and Parmesan Tart
With the help of puff pastry, this asparagus tart can be made in a flash.
Fresh Peas with Lettuce and Gnocchi
The cooked lettuce adds a touch of sweetness to the starchy peas, and a little reduced heavy cream makes an appealing sauce.
Walnut Lentil Burgers
Try serving Walnut-Lentil Burgers with thick slices of sweet red bell pepper, or if you are making this in tomato season, with thick slices of very ripe tomato.
Spring Linguine with Spinach, Peas and Walnuts
An easy weeknight supper, this also doubles as deceptively elegant dinner party item.
Spinach Lasagna with Walnut Pesto
This easy version of lasagna uses the rich taste of spinach and pesto instead of a heavy Bolognese sauce.
Summer-Fresh Confetti Walnut Quinoa Salad
Make this salad, loaded with vegetables, after a trip to the farmers’ market.
Walnut, Black Olive, and Dried Tomato Spread
This spread also makes a great dip for raw vegetables. The amount of oil you will need to puree the mixture to a spreadable consistency will depend upon how much oil is in the olives and the tomatoes.
Nutty Stuffed Mushroom Caps
Preheat oven to 375F. Remove the stems from the mushroom caps, thus leaving an indentation in the underside of each cap to hold the filling…
Corn- and Mushroom-Stuffed Chiles Rellenos with Creamy Walnut Sauce
In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add…