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    You are in: Home / Cookbooks / Yummy Vegetarian Dishes
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    1177 recipes in

    Yummy Vegetarian Dishes

    These are dishes that can be a meal in themselves! Some are mine, some I will be adding from other chefs on Zaar. Enjoy!
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    Okay, so you make egg in a basket, then the other slice of bread has gruyere cheese and asparagus! I'm excited just thinking about it. Recipe from Cooking Stoned.

    Recipe #513449

    Though firm when raw, cranberries fall quickly to even just a little heat. You don’t have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!

    Recipe #513322

    Roasted cranberries and soft and gooey Brie cheese, this is so good, and it's so pretty too! You can use the recipe I have posted( ), or use cranberry sauce of your choice. Enjoy! Recipe by Jerry James Stone on Cooking Stoned.

    Recipe #513321

    This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.

    Recipe #513187

    Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

    Recipe #513145

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    A smoothie with a hint of fall from The Simple Veganista.

    Recipe #512993

    A low fat and high in fiber vegan stuffed cabbage roll recipe. Soy free. Great served with rice or potatoes. From My Vegan Cookbook.

    Recipe #512713

    From Good Eats, episode: Ginger: Rise of the Rhizome. I might try adding a vanilla bean to the simmering water next time. Or how about adding a little lemon peel? The candied ginger is also good dipped in dark or bittersweet chocolate.

    Recipe #512659

    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    Try this spicy vegan cheese sauce in veggie wraps, on kale chips, nori rolls, over steamed veggies, as a queso dip, mixed in quinoa, millet and amaranth, over quinoa or brown rice pasta noodles. It’s sublime and the options are endless. From One Green Planet.

    Recipe #512117

    A delicious soup from thriveforward.com.

    Recipe #511840

    At it’s most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is. You don’t actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

    Recipe #511838

    Don't let the name fool you, this is not served at Italian weddings. Wikipedia says of it's origin, "The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata," which is a reference to the fact that green vegetables and meats go well together." This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.

    Recipe #511822

    This come directly from Vegan Food Mama and looks so delicious I had to post it here for safekeeping. Making it asap! Yield is a guess.

    Recipe #511522

    These are easy to make and taste way better than anything you can get at the store (Yves). The texture is freakishly sausage-like, and you can grill them on the BBQ after the steaming. There is nothing these sausages can't do. Go crazy with the spicing: fennel, rosemary, sage, thyme, basil, oregano, parsley. Feel free to throw in whatever you want.

    Recipe #511520

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