Vegetarian
6952 recipes found
The Final Countdown
A Last Word cocktail, but with Champagne! Win-win.
The Bitter Frenchman
This is a simple variation on a Bitter French Cocktail 75, but it tastes a world different. The Campari in this recipe gives it an extra sophisticated edge.
Penuche Fudge
See the full recipe here: https://www.tastyeverafter.com/penuche-fudge/
Anchovy Buttered Cabbage
A small plate of handmade northern Italian pasta, bigoli en salsa, that I had at North and Navy inspired this concoction. The salsa originally consists of stewing pounds of white onions with olive oil, anchovies, and white wine until creamy. While it's a no-brainer to sub butter for olive oil, I'm not sure how I ended up using cabbage in place of onions and garlic instead of white wine. Anyhow, it ended up being two of the best decisions I've made in the kitchen.
Chèvre Chaud with Mixed Greens
This chevre chaud recipe is super scalable to whatever size party you are having—even if it's a party of one. Make a tasty goat cheese salad with bread bites!
Quinoa, Oat and Chia Porridge
This is a mixed grain porridge recipe flavoured with Vanilla and topped with Pear. This Oatmeal With Quinoa And Chia is delicious, hearty and good for you!
Roasted Fruit Panzanella
You’ve heard of Panzanella, right? That delightful Italian Salad that combines day-old bread into a meal? I decided to put a sweet (Filipino) spin on that dish by crisping up some Ube bread and Roasted Stone Fruit.
Roasted Squash and Radicchio Salad With Buttermilk Dressing
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful salad. A light buttermilk dressing adds creaminess and brightness. It’s satisfying enough for a light dinner, or serve it before or alongside roasted or grilled meat or fish.
Pastéis de Tentúgal
This is your new favorite sweet! This Pastéis de Tentúgal recipe is a crispy, buttery Portuguese pastry filled with egg custard.
Easy Risotto Cakes
See the full recipe here: https://www.tastyeverafter.com/easy-risotto-cakes/
cacio e pepe potatoes for the drunk and hungry
a good thing to make when you come home from the bar, or a party, or a happy hour, or you know, anywhere. it's good with a fried egg, too, of course.
Warm Roasted Pumpkin and Goat Cheese Salad
This warm roasted pumpkin and goat cheese salad recipe has everything it takes to make us happy in a fall day. The goat cheese brings fresh salty softness.
Stuffed Portobello Mushrooms
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms. Wenz. “To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Vegan Oven Roasted Pumpkin Wedges With Cranberry, Pecan and Chile Pesto
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.
Squash, Eggplant and Tomato Tian
If you’re looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. “It is delicious and so pretty with all of the colors of the rainbow,’’ says Ms. Liberatore.
Artichoke Torte
This simple but substantive vegetarian dish came to The Times from Carol Lamont in 2015 when the Well blog invited readers to share their favorite meatless Thanksgiving recipes. Yes, artichokes are not in season in the fall, but frozen work beautifully here.
Red Kuri Squash Soup with Crispy Bulgur, Fennel Seeds & Curcuma
This soup is a celebration of all things Fall. A Red Kuri squash soup, that I cook really simply with no particular twist, I don’t feel that it really needs any. I just go creative on the toppings : crispy bulgur with curcuma and fennel seeds, it adds a little depth to the soup. If you like some heat, I recommend also adding a pinch of chili powder !
Twice-Baked Butternut Squash With Cashew Cheese, Walnuts and Cranberries
The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.
Mashed Sweet Potatoes with Clif Family Kitchen Classic Hazelnut Dukkah
Roasted and mashed sweet potatoes are delicious with a generous sprinkling of classic hazelnut dukkah. The Egyptian spice blend adds just the right amount of exotic flavor, complimenting the rich flavor of the sweet potatoes.
Kasha Caliente
It was a love of kasha and memories of family that inspired Nancy Jane Richer of Knoxville, Tenn., to create this holiday recipe. Ms. Richer’s father loved kasha and died on Thanksgiving more than a decade ago. Recently, Ms. Richer spotted wild turkeys in her winter vegetable garden. For her, it felt like a message. “It was a magical omen,” Ms. Richer said. The result is this spicy take on kasha, created in memory of Ms. Richer’s parents. The dish is robust enough to eat as a vegetarian main course, but also tempting as a side dish for everyone at the table.
Cheese-Crusted Eggs (Fried Eggs with Cheese)
In this recipe, the cheese's intrinsic oils fried the eggs gently, creating a salty, crispy, cheesy bottom crust against the creaminess of the eggs on top.
Mushroom Chickpea Hazelnut Tart
Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well. “These flavors are rustic, filling, cozy and festive,” Ms. Patalsky wrote. “I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way."
Festive Thanksgiving Torte
As a transplanted American living in Paris, Ann Schreifels had the task of hosting Thanksgiving, a holiday the locals didn't celebrate, in a city that is arguably the culinary capital of the world, to a guest list that included meat eaters and vegans. Her solution: Try to please everyone. "The result was accolades from around the table," says Ms. Schreifels. "And every time I serve it (and I mean every) someone asks for the recipe and says, 'I'm going to serve this to my family and see if they can tell it doesn't have meat in it.'"
Stuffing Muffins
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.