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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A vegan winter stew of caramelised carrots and shallots, oyster mushrooms, sweet potato and tomatoes in red wine, with bay, thyme and miso, finished in the oven. Parsley over the top and crusty plans for the sauce.
A layered vegetable biryani of saffron rice, spiced potato, cauliflower and carrot in yogurt, topped with caramelised onion, cashews and dried apricots.
A Caribbean-style vegetable curry simmered in crushed tomato and broth with sweet potato, cauliflower, zucchini and peas, finished with spinach and coriander.
Vegetable Cutlets is a Italian main courses built around zucchini. It takes 55 min in total and serves 4. It pairs well with garlic bread and caprese salad.
A spiced mushroom and Puy lentil filling in the dhansak spirit, topped with tarragon and crispy onion mash under melted cheddar. It is warming, cheesy vegetarian comfort food.
A one-pot tomato pasta where zucchini, capsicum, corn and broccoli cook in the same pot as short pasta, finished under a layer of melted shredded cheese.
Roasted peppers, aubergine, courgette and onion baked with pasta in a tomato and basil sauce from the same tin. Mozzarella, pesto and Parmesan melt through the finished bake.
A ready-rolled puff pastry tart spread with pesto and topped with griddled courgette, peppers, asparagus and artichoke hearts under cheddar. It makes a quick, flexible supper.
Main course1 hrServes 469 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A creamy vegetarian risotto built on a classic onion, carrot and celery soffritto, lifted with lemon zest, white wine and a pinch of chilli. Parmesan and parsley finish the weeknight bowl.
A vegetable Thai green curry with sweet potato, cauliflower and aubergine simmered in coconut milk with lemongrass. Fish sauce, sweet chilli sauce and lemon juice balance the finished curry.
A homemade red curry paste with lemongrass, galangal and chillies simmers with coconut milk, tomatoes and vegetables, ladled over steamed sticky rice with beansprouts.
A hearty Malawian beef stew loaded with vegetables, drawing from traditional farming practices, for a balanced, nutrient-dense meal low in processed ingredients.
A fully vegetarian chirashi: carrot, lotus root, aburaage and shiitake simmered in their own soaking liquid and mixed through sushi rice, topped with shredded omelet, snow peas, nori and sprouts. No fish in any form.
Brown rice crisped in oiled stone bowls, ringed with spinach, soy-finished shiitake, cucumber, carrot, soybean sprouts and kimchi around a fried egg, under a honeyed gochujang sauce — a vegetarian dolsot, and the only brown-rice one in the set.
Layers of pasta, spinach and three cheeses are baked in a chunky tomato sauce that roasts in the oven first. The finished lasagna rests before slicing so the ricotta and provolone layers hold together.
Italian American3 hr8–10 servings114 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Red lentils simmered with cinnamon and thyme form the base of this Greek-style moussaka, layered with potato and eggplant under a ricotta and cheddar top. It is a hearty, sliceable bake for a family table.
Mushroom winter stew under a golden sheet of pie dough, with garlic green beans cooked quickly at the side. The stew does the heavy lifting; the pastry just needs to crisp.
A hot-water pastry pie filled with leek, mushroom and toasted mixed nuts bound with Gruyere and egg, layered with dried cranberries and served with a mushroom gravy.
Vegetarian Stuffed Portobello Mushrooms is a Italian main courses built around lbs. It takes 65 min in total and serves 3. It pairs well with garlic bread and caprese salad.