This delicious and hearty vegetarian entree is a holiday favorite; great paired with wild mushroom gravy.

Submitted by LHUMPHREY

Trader Joe's carries canned veggies and tomato products with a "V" for vegetarian/vegan on the labels.

Submitted by RUTHEY01

Submitted by RUTHEY01

Submitted by RUTHEY01

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Submitted by GONZOSTAR

My favorite Mexican restaurant serves a guacamole that's heavy on vegetables--and flavor. To slim it down even more, serve with carrots, celery and cucumber slices.

Submitted by SP_STEPF

Lemony coriander and smoky cumin pair perfectly with sharp Cheddar in this grown-up spin on scalloped potatoes.

Submitted by SP_STEPF

This substantial salad offers a healthy balance of vegetables and protein. It provides a wide range of textures, colors, and seasonings.

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness.

Submitted by CHEF_MEG

This hummus and feta wrap is so quick and easy if you store pre-cut vegetables in your fridge. It is a great, lowfat, heart healthy lunch!

Submitted by ANNACARABALLO

Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.

Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

Light and fluffy, great for breakfast or a snack!

Submitted by TRAINRIDER

A sweet dish of sauteed summer vegetables, guaranteed to make your mouth water!

Submitted by LOVERMINE

Serve as a side dish or over pasta or rice as a main dish.

Submitted by QUABBIN

This "Spinach & Avocado Cannellini Bean Hummus" is what would happen if hummus and guacamole mated!

Submitted by FANNETASTICFOOD

This recipe is so good my family (NON-VEGANS and NON-VEGETARIANS) request it for parties!

Submitted by RUGBY1212

Field Roast Mexican Chipotle is a vegan grain "meat" sausage link made in Seattle, WA.

Submitted by RUTHEY01

Making homemade peanut butter is easy, as long as you have a good blender or food processor.

Delicious vegan tofu loaf that even meat-eaters will love!

Submitted by FUTUREPINUP

total comfort food

Submitted by MADDY_AVENA

Submitted by RUTHEY01

This can be ready in just 15 minutes.

A homemade sauce, great for pasta.

Submitted by BESWEET

Submitted by LAURA_BLUM

Baking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal. (My meat-eating husband loves this!)

Submitted by CHOMPSKY

A quick and easy vegetarian alternative!

Submitted by BME_22

This recipe sings of the fall and early winter harvest.

Submitted by CHEF_MEG

I use this as a subsitute for rice, pasta or bread with simple meals.

Submitted by MYS-TRI-MACHINE

I eat this over rice, but it makes a great tortilla filling too!

Submitted by ASYNJA

Submitted by RECAPTURINGME

Submitted by SAREEZEE

These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.

Submitted by SP_STEPF

This works best in a high powered blender such as BlendTec (what I use). Results will vary if using a "regular" blender.
This recipes is vegan, soy-free, and raw.

Submitted by LILYGIRL83

My modification from the Tofurkey Vegetarian Roast package.

Submitted by RUTHEY01

Submitted by LAURADNYC

This simple, hearty miso soup is full of superfoods like quinoa, kale, and turmeric, a powerful anti-inflammatory spice.

Submitted by SP_STEPF

This is a delicious way to eat all the greens recommended by Dr. Furhman's Eat to Live program. The roasted garlic really brings it all together!

Submitted by TOWANDAJO

BRYANNA’S SEITAN “BREAKFAST SAUSAGES”

These are nice and brown and firm, with a little crumbliness (is that a word?) from the textured soy protein. They will hold up in a sauce or gravy.

Submitted by TNKATHYC

Add whatever protein you'd like: Seitan, vegan sausages, tofu, beans. This is the base. Get 100% of your B vitamins at breakfast!

Submitted by MADDY_AVENA

Black beans, sweet potatoes and greens are spiced up and baked in egg roll wrappers to create burritos that are heavy on taste and light on calories. (Feel free to change this recipe with what you've got in the fridge. No sweet potatoes? Try zucchini or butternut squash. Swap kale for spinach, Swiss chard or your favorite green! Instead of black beans, try kidney, pinto or garbanzo beans.)

Submitted by SP_STEPF

This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by CHEF_MEG

This is spicy. If you don't like really spicy food, decrease amounts of chili powder and jalapenos - or omit them entirely.

Submitted by RUTHEY01

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

This is the easiest recipe I know, and it's quite tasty, too. Grill or saute chicken, cook rice and top with salsa!

Submitted by RUTHEY01

Submitted by KARIETEXAS

Fresh and juicy during spring and summer months, strawberries are delicious when combined with tender spinach and crunchy toasted almonds.

Submitted by CHEF_MEG

This is the recipe from Veganomicon, unchanged. Isa calls it 4-6 servings, so I split the difference and listed it as 5.

Submitted by STORMYSUNDAY

This refreshing and not-too-sweet beverage is almost too pretty to drink. Almost!

Submitted by CHEF_MEG

Hummus goes South of the Border!

Submitted by SP_STEPF

"This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation."

Submitted by MOONTOES1

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

Submitted by RUTHEY01

These add a hearty side to any meal.

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.

Submitted by CHEF_MEG

Only three ingredients! (Note that Worcestershire sauce contains anchovies and is not vegetarian, but vegetarian substitutes are available.)

Submitted by LAKEMUM

Taken from a recipe in a 'Biggest Loser' recipe book, this has been adapted to be vegan, but my meat eating hubby loves it!

Submitted by WELLY_WENCH

I don't measure when I make things, so I just guessed. This is my favorite

Submitted by RD03875

Rich and full of flavor, this dish is at its best when served over rice.

A light, flavor packed, vegetarian pasta salad made without mayo. Tastes great after sitting in the fridge for a few hours so that the flavors develop.

Submitted by WHEREWHAT

Eat this soup cold or warm on hot summer days!

Submitted by CHEF_MEG

This chilled creamy soup is great for hot days. It is filling and low in calories. Perfect for a light lunch or as a dinner starter.

Submitted by RUTHEY01

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

Tried to figure out a way to use up the TVP in my cupboard so that my husband and son would enjoy it as well. This is what I came up with

Submitted by IHIMMELMAN

These are spicy. Omit hot chili sauce and jalapeno if desired.

Submitted by RUTHEY01

Submitted by HAZELBRANCH

This is a great recipe when the garden is overflowing.

Submitted by CHEF_MEG

This is a great hot weather meal. At 85 calories, you can have 2 servings at one time.
I serve it with one ounce of tortilla chips (140 calories).

Submitted by APRILNYC

This is a very moist cornbread, good with chili, black bean soup, or anything!

Submitted by RADIOACTIVEGAN

Though we loaded up on the veggies, we didn't skip on the good stuff!

Submitted by SP_STEPF

A flavor powerhouse of protien!! Cooked with no meat or meat by products. Easy to prepare by putting it all in a crock pot.

Serve with whole wheat tortillas and a home made Pico De Gallo and it is a surefire hit for the whole family.

Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!

Submitted by MRICHTER2004

I love rich, cheesy lasagna, but in the summer when vegetables are at their peak, cheese overwhelms the dish. Adding plenty of fresh vegetables to your regular lasagna for a healthy, light summer supper. Omit any vegetables you don't like, and swap for what you've got in your fridge. (Add spinach or any other green, more fresh tomatoes, mushrooms, chopped and steamed broccoli or asparagus... the possibilities are endless.)

Submitted by SP_STEPF

The Post Punk Kitchen blog has shared some incredible basic recipes for vegan "sausage." Once you learn the technique, you can, as I have, create any kind of sausage you like. This is a stand-in for chorizo or seasoned taco meat.

Submitted by SP_STEPF

This is a recipe i put together last night with the veggies I had in the fridge and my husband and daughter LOVED it. Very yummy over ride pilaf or couscous. You can add chicken or fish to make this a non-veggie meal

Submitted by VEGGIEDOC4LIFE

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

Great in pasta or on a sandwich!

Submitted by THRICEBLESSED

A hearty, homecooked meal that everyone will love! Serve with steamed broccoli and sweet corn for a complete vegetarian meal.

Submitted by COACH_NICOLE

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

Roasted potatoes are a perfect side dish for a cool weather dinner.

Submitted by CHEF_MEG

Submitted by GINGERHL

Dress up your green beans. Miso is a perfect replacement for butter in most sautéed dishes and offers a nice earthy, salty note to the beans.

Submitted by CHEF_MEG

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

get all those vegetables into one dish!

Submitted by AJERICKS

Roasting brings out the natural sweetness of broccoli and lemons. Even veggie haters will gobble up this dish--guaranteed.

Submitted by SPARK_RECIPES

Summer freshness in every bite!

Submitted by DAISY_RECIPES

This easy-to-assemble casserole is a tasty twist on enchiladas.

Submitted by SP_STEPF

Submitted by DESERTJULZ

Vegan option of this Chinese food makeover.

Submitted by RUTHEY01

Submitted by RUTHEY01

a veggie alternative to the stuffed pepper classic

Submitted by DONIWALKER

This light pasta dish has 2 1/2 servings of vegetables in each portion.

Submitted by SP_STEPF