Varied, flavourful vegetarian recipes with vegetables, pulses, grains and familiar ingredients.
Discover complete vegetarian dishes, starters, soups and sweets to broaden your repertoire. Combine this selection with time, difficulty and cuisine filters.
A creamy Filipino custard made with egg yolks, sweetened condensed milk, and evaporated milk, cooked in a water bath and topped with caramel. Makes 10 servings; estimated prep: 15 minutes, cooking: 40–60 minutes, and resting: at least 3 hours and 45 minutes.
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A crunchy Thai salad of green papaya, long beans and tomatoes with a tangy, sweet and spicy dressing. This vegetarian version uses soy sauce instead of fish sauce.
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A chilled, layered dessert of mung beans, red beans, pandan jelly, coconut milk, and crushed ice.
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Japanese miso soup for 4, made with tofu, wakame seaweed, leek and spring onion. It uses water and miso paste, with no fish broth.
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Tender boiled cassava served with a lemon, garlic, oil, and salt mojo. Serves 6; times are estimates and may vary with the cassava.
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An American lime pie with a crisp cookie crust, creamy filling and whipped cream topping.
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A thick purple-corn drink with cinnamon, lemon, and sugar, served hot. Makes approximately 4 servings.
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Flaky pastries filled with quince paste and fried until golden. The quantities make about two dozen; the serving count and preparation and frying times are estimates.
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Boiled potatoes topped with a creamy yellow chili, fresh cheese, evaporated milk, and cracker sauce, served with lettuce, boiled egg, and black olives.
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Ten tarts with a crisp pastry shell and a sweet filling of butter, brown sugar, and egg. Hands-on preparation is estimated at 20 minutes; the dough rests for 30 minutes and the tarts bake for 20 minutes.
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Round cheese fritters, golden outside and tender inside. Makes about 12 servings; times are approximate.
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Brazilian tapioca-starch and cheese rolls, golden outside and tender inside. Makes about 30 balls.
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A Malaysian flatbread made from thin, layered dough, stretched, folded, and browned in a pan. Makes 10 pieces, about one per serving. Preparation and cooking times are estimates.
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A tender Jamaican coconut cake spiced with cinnamon and nutmeg. Makes 9 servings.
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A moist loaf cake made with ripe bananas and walnuts, with cinnamon and a tender crumb. Makes 12 servings.
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A creamy red lentil soup with carrot, potato, tomato and cumin, finished with chili oil, parsley and lemon. Serves 4.
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A Lebanese salad of parsley and mint with a small amount of bulgur, tomato, onion, lemon, and olive oil. Serves 4.
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A Greek pie of semolina-and-milk custard wrapped in crisp filo pastry and soaked with lemon syrup.
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A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Nepalese fried rice-flour rings, lightly sweetened and scented with cardamom. Makes 4 servings.
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