Vegetarian Recipes

Chocolate Walnut Mug Cake

When you want dessert, this cake that’s made inside a coffee mug is a great way to enjoy a portion-controlled treat.

Lentil Salad

There’s no need to soak dry lentils before cooking. That makes this quick recipe ready in just 20 minutes.

Chinese Five-Spice Kale Chips

Chinese five-spice powder is a mixture of five spices: star anise, cloves, cinnamon, Sichuan pepper and fennel. It gives a sweet, salty, sour, bitter and pungent taste to dishes. Don’t have it? Try a simplified Asian three-spice powder: mix equal parts ground cloves, ginger and cinnamon.

Green Juice Smoothie

This recipe makes a vivid green, fragrant beverage. By whirling the whole vegetables and fruits into a smoothie rather than juice, you’re still getting the full nutritional benefit of each, including all of the fiber.

Roasted Fall Vegetables

So easy—just three steps from start to finish. Roasting wakes up the sweetest flavors in these veggies.

Pickled Brussels Sprouts

An easy refrigerator pickling method transforms Brussels sprouts into crunchy, tangy morsels, flavored with dill and garlic. You can also make this quick pickle method with your other favorite vegetables.

Butternut Squash Gratin

This rich side dish is oh-so-creamy and satisfyingly cheesy but 1 serving is still less than 100 calories.

Roasted Veggie Strata

This egg-based entrée is great any time of the day and the leftovers can be an easy grab-and-go lunch for the next day.

Peach and Black Bean Salsa with Chips

Here's a fun twist on salsa that everyone will love at your next summer picnic or barbeque.

Summer Squash and Purple Potato Salad

This creative potato salad is colorful and lower in carbohydrate per serving you're your standard potato salad because of the added nonstarchy veggies.

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