Taste of Home Magazine Vegetarian Recipes

Browse vegetarian recipes from our Taste of Home Magazine including salads, soup recipes, pasta recipes, and more vegetarian recipes from our magazine.

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Mini White Pizzas

Mini White Pizzas

Mini White Pizzas

"I make these savory pizzas in advance and freeze them. Then I can bake them whenever I need a quick appetizer or snack. They are so delicious!" Jocelyn Hook, Swoyersville, Pennsylvania

Sweet Onion Bread Skillet

Sweet Onion Bread Skillet

Sweet Onion Bread Skillet

Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

Minted Cucumber Salad

Minted Cucumber Salad

Minted Cucumber Salad

Fresh herbs and a light vinaigrette season the garden-fresh cucumbers and tomatoes in this easy salad. I'm a busy pastor's wife and mother and am always looking for new recipes that can be prepared quickly but don't sacrifice taste or nutrition. —Debbie Purdue, Westland, Michigan

Cheese & Red Pepper Latkes

Cheese & Red Pepper Latkes

Cheese & Red Pepper Latkes

These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. Shred the potatoes the night before to make dinner easier. —Christine Montalvo, Windsor Heights, Iowa

Grilled Romaine Hearts

Grilled Romaine Hearts

Grilled Romaine Hearts

Romaine is a great companion for a grilled medium rare steak, but don’t leave it on the grill too long, or the leaves may scorch. —Stuart Pritchard, Commerce, Texas

Tomato Pesto Tart

Tomato Pesto Tart

Tomato Pesto Tart

Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. —Judy Hannebaum, Freeland, Washington

Pecan Stuffed Butternut Squash

Pecan Stuffed Butternut Squash

Pecan Stuffed Butternut Squash

I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. —Sheryl Little, Sherwood, Arkansas

Tuscan Artichoke & Spinach Strudel

Tuscan Artichoke & Spinach Strudel

Tuscan Artichoke & Spinach Strudel

Strudel through history and you’ll find origins for this sweet layered pastry in Austria. Bring it over to the savory side with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota

Indian Spiced Chickpea Wraps

Indian Spiced Chickpea Wraps

Indian Spiced Chickpea Wraps

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish into a satisfying gourmet wrap. I sometimes substitute diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

Olive & Roasted Pepper Bruschetta

Olive & Roasted Pepper Bruschetta

Olive & Roasted Pepper Bruschetta

I've tried many versions of bruschetta but think this recipe contains the perfect blend of ingredients. It's super easy, and you can make the topping ahead. —Jennifer Mathis, Hilton Head, South Carolina
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