Browse 46 recipes collected around vegetarian.
Advert
◷ 25 mineasy
A healthy and hearty Lebanese-inspired skillet supper featuring steamed chickpeas and fresh spinach sautéed with garlic, lemon, and traditional spices for a bright, comforting weeknight meal. This dish highlights seasonal greens and offers a satisfying vegetarian option.
Nov 11
◷ 65 minmedium
These savory sambusas feature a spiced lentil filling, pressure-cooked to tender perfection, wrapped in a flaky pastry and lightly fried for a crispy finish. A vegetarian Ethiopian-inspired dumpling alternative that's quick, flavorful, and perfect for weeknight meals.
Nov 9
◷ 25 mineasy
A vibrant Indonesian-inspired stir-fry featuring protein-rich tempeh and crisp seasonal vegetables, quickly cooked to preserve texture and flavor. This dish highlights traditional Indonesian flavors using familiar stir-frying methods, perfect for a nutritious weeknight meal.
Nov 6
◷ 50 minmedium
A vibrant, weeknight-friendly Ethiopian dish featuring tender spiced lentils stir-fried with seasonal vegetables, wrapped in soft injera-inspired flatbreads. This recipe spotlights the rich flavors of Ethiopian cuisine, utilizing stir-frying to create a quick and healthy meal perfect for a vegetarian protein option.
Nov 4
◷ 50 minmedium
These Lebanese spinach and chickpea fatayer feature a flaky pastry filled with a savory and herbaceous mixture, celebrating seasonal greens and plant-based protein. Perfectly baked, they make a satisfying weeknight option with familiar techniques like dough rolling and baking.
Nov 4
◷ 40 minmedium
A vibrant and hearty salad featuring roasted seasonal spring vegetables paired with protein-rich quinoa, tossed in a zesty lemon-tahini dressing. This versatile recipe can be adapted with grilled chicken or pan-seared tofu for varied protein options.
Oct 17
◷ 45 minmedium
A vibrant spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa, fresh herbs, and a zesty lemon dressing. Grilled halloumi cheese adds a savory, smoky protein contrast. Perfect as a light lunch or side dish, with a vegan option swapping halloumi for marinated tofu.
Oct 16
◷ 30 mineasy
A vibrant and fresh stir-fry featuring spring vegetables like asparagus, sugar snap peas, and baby carrots, combined with crispy tofu cubes. Tossed in a tangy lemon-ginger sauce, this dish celebrates the flavors of the season with a healthy, plant-based protein option.
Oct 15
◷ 35 mineasy
A vibrant and fresh recipe featuring seasonal spring vegetables marinated with lemon and herbs, paired with grilled tofu skewers. Perfect for a light, vegan-friendly meal that highlights the flavors of the season through grilling, adding a smoky depth without overpowering the natural freshness of the produce.
Oct 15
◷ 70 minmedium
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.
Oct 14Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: extra virgin olive oil, fresh garlic, Lebanese spices, Lebanese spices, Lebanese spices. Equipment: large skillet, wooden spoon or spatula, measuring spoons, knife and cutting board.
Kitchen tip: Use fresh lemon juice for the best bright flavor; bottled lemon juice can be added but fresh is preferable.
Preparation takes 30 minutes. Cooking takes 35 minutes. Allow 65 minutes in total. Makes 8 servings. Key ingredients: red lentils, rinsed, vegetable broth or water, onion, garlic, fresh ginger. Equipment: pressure cooker or Instant Pot, mixing bowl, frying pan or skillet, rolling pin, measuring cups and spoons, knife and cutting board, slotted spoon.
Kitchen tip: Ensure lentils are well rinsed to remove excess starch for a smoother filling.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: tempeh, thinly sliced, vegetable oil, garlic, minced, shallots, thinly sliced, red chili. Equipment: frying pan or wok, knife, cutting board, spatula, measuring spoons.
Kitchen tip: Use firm tempeh to ensure it holds its shape during cooking.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, vegetable oil, onion, finely chopped, garlic, minced, grated fresh ginger. Equipment: medium saucepan, large wok or frying pan, mixing bowl, spatula, measuring spoons, measuring cups.
Kitchen tip: Use red lentils for quick cooking and soft texture; other lentils will require longer cooking and may affect consistency.
Preparation takes 30 minutes. Cooking takes 20 minutes. Allow 50 minutes in total. Makes 6 servings. Key ingredients: fresh spinach (about 10 cups, washed and roughly chopped), chickpeas, drained and rinsed, onion, finely chopped, garlic, minced, fresh parsley, finely chopped. Equipment: mixing bowls, sauté pan, measuring spoons, rolling pin, baking sheet, parchment paper, knife, cutting board, fork or brush for egg wash.
Kitchen tip: Make sure the filling is cooled before filling the dough to prevent it from becoming soggy.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, assorted spring vegetables (asparagus, radishes, carrots, snap peas), olive oil, divided, tahini, fresh lemon juice. Equipment: oven, baking sheet, parchment paper, medium saucepan, mixing bowls, whisk, measuring spoons, knife, cutting board.
Kitchen tip: Rinse quinoa well before cooking to remove its natural bitter coating.
Preparation takes 25 minutes. Cooking takes 20 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water, fresh asparagus, trimmed and cut into 3 cm pieces, fresh or thawed peas, radishes, thinly sliced. Equipment: Saucepan with lid, Fine mesh sieve, Bowl, Small mixing bowl, Whisk, Grill or grill pan, Knife and cutting board, Serving bowls or plates.
Kitchen tip: Rinse quinoa well to remove its natural bitter coating (saponin).
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu, pressed and cubed, asparagus, trimmed and cut into 4 cm pieces, sugar snap peas, ends trimmed, baby carrots, thinly sliced, fresh lemon juice. Equipment: large non-stick skillet or wok, small bowl, knife, cutting board, tofu press or heavy plate, spatula.
Kitchen tip: Pressing tofu before cooking is essential to get crispy cubes and prevent sogginess.
Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu (14 oz), asparagus, trimmed and halved, red bell pepper, cut into 2.5 cm (1 inch) squares, zucchini, sliced into 1 cm (0.4 inch) thick rounds, fresh lemon juice (about 1 lemon). Equipment: grill or grill pan, mixing bowl, whisk, knife, cutting board, skewers (wooden or metal).
Kitchen tip: Press tofu well to ensure it absorbs the marinade and grills evenly without falling apart.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.
Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.