Vegetarian & Vegan

Fill warm corn tortillas with vegetarian chipotle and pineapple soy sausage. Brown the filling, add red onion and finish with lime for meatless tacos al pastor style.

Fill vegetarian quesadillas with black beans, cheese, corn, pepper, spinach and tomato. Toast the folded tortillas until crisp and serve with salsa for dipping.

Cook Georgian ajapsandali with tender eggplant, peppers, tomatoes and fresh herbs. Get practical simmering tips, serving ideas and storage advice for this vegetable stew.

Bake vegan ratatouille with sautéed eggplant, zucchini, peppers, tomato and fresh herbs. Give the vegetables time to soften and the sauce a short rest before serving.

Bake vegetarian potato-and-pea samosas with spiced carrot and sunflower seeds. Cook potatoes before filling pastry, seal the triangles and bake until crisp and golden.

Brown pressed tofu, then simmer it in a reduced soy, vinegar and garlic teriyaki-style glaze. Finish with sesame oil, scallions and sesame seeds for a vegan main.

Make refrigerator-pickled wild garlic with vinegar, salt and sugar. Briefly blanch verified edible leaves, cool and keep every jar chilled. Keep every jar chilled.

Roll vegan vegetable sushi with seasoned short-grain rice, avocado, cucumber and carrot in nori. Clear rolling steps and serving accompaniments make a helpful home guide.

Learn how to grill vegetable skewers with zucchini, eggplant, onion and tomatoes. A garlic-herb oil, even cuts and clear doneness cues make these an easy side or main.

Sear portobello caps with garlic, balsamic vinegar and soy for savoury vegetarian mushroom steaks. Marinate briefly and cook until caps brown and soften. See the recipe.

Vegan Red Beans and Rice: A plant-based bowl of red beans, rice, onion, bell pepper, garlic and thyme. Follow the measured ingredients and clear steps for a dependable result.

Make easy vegan pancakes with one cup flour, one cup plant milk and baking powder. Rest the egg-free batter briefly, then cook until both sides are golden at home.