Browse 57 #vegetarian recipes from the TasteBuds community.
Pillowy, gluten-free yeast donuts with a glossy sugar glaze. Getting a light, airy donut without wheat flour takes a bit of patience, but the result is genuinely worth the wait. The dough is softer and stickier than regular donut dough, so don't be tempted to add more flour. Trust the process, chill the dough, and you'll have donuts that hold together beautifully once fried.
The orzo cooks right in the sauce, drinking up a tomato-vodka base made creamy with coconut cream and seasoned with a touch of coconut aminos for depth. Once it's done, a thick blanket of bright green basil-Parmesan pesto covers most of the surface, then a whole ball of burrata goes on top, torn open so the creamy centre spills out. A good drizzle of your best olive oil finishes it. Serve it in a wide metal bowl and it looks exactly like the kind of thing that breaks the internet. The contrasts here do most of the work: hot sauce, cool burrata, punchy pesto. Don't stir everything together at the table. Let each person break into the burrata themselves and drag it through the orzo as they eat.
Store-bought frozen arepas are a genuine shortcut, and there is no shame in using them. Heat them up right and they come out crisp on the outside with that soft, steamy interior you want. The filling is where the flavour lives anyway: spiced black beans with onion, garlic, cumin, smoked paprika, and a hit of gochugaru for gentle Korean-inspired heat, all pulled together with a splash of coconut aminos and a touch of apple cider vinegar for brightness. Stuff it all in with melted cheese and you have a deeply satisfying weeknight meal in well under half an hour.
A vibrant, show-stopping pan of golden saffron rice loaded with sweet peppers, zucchini, artichoke hearts, and cherry tomatoes, all kissed with white wine and finished with a generous shower of fresh mint and parsley. This is paella reimagined through a Mediterranean-meets-feel-good lens — socarrat crust and all — with zero dairy, zero soy, and all the drama.
Silky, pillowy tofu bathed in a fiery, numbing Sichuan chili oil sauce, served over golden crispy rice that shatters with every bite. This dish is bold, unapologetically spicy, and deeply fragrant — the kind of meal that makes you close your eyes on the first mouthful. The rice cooker does the heavy lifting on the rice, the cast iron delivers that insane crust, and the chili oil comes together in minutes with ingredients you probably already have.
A vibrant, hearty lentil salad with bold Asian-inspired flavours — tender green lentils tossed with crunchy cucumber, pickled carrots, fresh herbs, and a punchy coconut aminos, rice vinegar, and ginger dressing. Bright, satisfying, and endlessly interesting.
Silky handmade pasta pillows stuffed with creamy goat cheese, fresh herbs, and a whisper of lemon, draped in a nutty browned margarine sauce with crispy sage leaves. This is comfort food dressed up for a dinner party — and yes, goat cheese is absolutely on the menu since we're steering clear of cow dairy only. A touch of Asian-inspired brightness from lemon and fresh herbs keeps it vibrant and true to your palate.
A bold, smoky North African and Middle Eastern classic — vivid red tomato sauce spiked with cumin, paprika, and coriander, with perfectly poached eggs nestled right in the pan. This version skips the chili and harissa for a beautifully warming, spiced sauce that lets the tomatoes and peppers really shine. Grab some crusty bread and get ready to mop up every last drop.
A bubbling, gloriously messy Turkish breakfast classic — silky scrambled eggs swirled through a vibrant, spiced tomato and pepper sauce. It's chaotic, comforting, and absolutely the kind of thing you want to eat straight from the pan with a big hunk of crusty bread. This version uses goat butter for a gorgeous richness, and we're keeping it traditional with a luscious, custardy egg texture that'll make you want to move to Istanbul.