Vegetarian recipes with calories per serving

Delicate French-style almond meringue shells filled with whipped cream, piped and baked to a light, crisp finish.

Three variations of cold overnight oats — carrot cake, banana nut, and blueberry muffin.

Fluffy pancakes made with soft cottage cheese and rice flour — great for anyone avoiding gluten.

A Mexican-style breakfast with eggs poached in a spicy bean sauce and a fresh avocado mixture.

Creamy oatmeal with fruit, chia seeds, and dried fruit — a quick, nourishing breakfast ready in under 30 minutes.

Homemade chickpea falafel with herbs and garlic, served with a creamy yogurt dip and fresh vegetables.

Crispy oven-baked chips made from fresh vegetables, served with sour cream and lemon juice.

Classic French baguette made with a poolish — a crispy crust and open, airy crumb thanks to a long fermentation.

Healthy no-bake balls made with adzuki beans, dates, and pecans — ready in 30 minutes, no oven needed.

A fresh breakfast bowl made from mango smoothie with banana, ginger, and turmeric, topped with blueberries and shredded coconut.

A fragrant Asian-inspired soup with bulgur, tofu, broccoli, and edamame, flavored with turmeric and coconut milk.

A nourishing breakfast porridge made with brown rice, quinoa, amaranth, millet, and oat bran, served with seasonal fruit and honey.

Soft gnocchi made from pumpkin purée and spelt flour — a simple pasta dish ready in an hour.

A creamy smoothie bowl with avocado, mango, and homemade seed granola — ready in just 10 minutes.

A thick green smoothie bowl with pineapple, avocado, and spinach, topped with pomegranate seeds and almonds.

Classic Italian flatbread topped with garlic, rosemary and sea salt — crisp outside, soft and airy inside.

A vibrant cold pasta salad with mozzarella, olives, and a sun-dried tomato dressing — ready in under 30 minutes.

Crispy baked carrot fries with a creamy cashew dip made with red curry paste, ginger, and lime.

Moist muffins with pear, nuts, raisins, and rolled oats, served drizzled with syrup.

A hearty Slovak soup made with white beans, vegetables, and homemade noodles from coarse flour.

Creamy semolina porridge with mascarpone, roasted plums, pear, and nuts — a warm and satisfying breakfast or snack.

An Israeli breakfast of tomatoes and peppers with eggs poached right in the sauce, served with fresh pita bread.

Soft-boiled eggs served with crispy Parmesan-topped toast soldiers – a simple breakfast ready in 30 minutes.

A quick Slovak creamed spinach with heavy cream, served with a poached egg and potatoes.

A refreshing Asian drink with tapioca pearls and brown sugar syrup — ready in 20 minutes.

Breakfast oatmeal with carrots, raisins, and cinnamon, served with yogurt, chocolate, and nut butter.

A make-ahead breakfast — oats with quinoa, dried fruit, and warm spices, ready to reheat in the morning.

A Moroccan-inspired stew with butternut squash, eggplant, and chickpeas served over lemon couscous.

A nourishing bowl packed with roasted vegetables, smoked tempeh, pecans, and kimchi — a great combination of textures and fermented flavors.

Creamy millet porridge with coconut milk and warming spices, served with red wine-poached pears.

Fluffy oat pancakes with sweet potato, creamy ricotta, and a fresh avocado salsa — a hearty breakfast or light lunch.

A hearty savory breakfast made with rolled oats, sautéed mushrooms, fresh spinach, and a poached egg.

Homemade ravioli in a pink beet dough filled with roasted pumpkin and ricotta — an elegant pasta project perfect for the weekend.

Tender, melt-in-your-mouth lard cookies filled with raspberry jam or hazelnut spread — a traditional Czech Christmas treat.

Crispy grilled pita bread served with refreshing homemade tzatziki – ready in about an hour.

A meatless patty made with red beets, beans, and rolled oats — baked in the oven and served in a bun.

Tender orzo tossed with oven-roasted vegetables, feta, pine nuts, and a lemon dressing — served at room temperature.

Roasted peppers filled with a mixture of white brined cheese, herbs, and garlic, then breaded and fried until golden.

Fluffy pancakes made with potatoes and spelt flour, leavened with yeast and ready in an hour — delicious served with quark and jam.

Light and fluffy muffins made with all-purpose and spelt flour, packed with raspberries and muesli, and finished with a creamy cream cheese and maple syrup frosting.

A crisp, herb-packed green salad topped with golden baked Parmesan wafers and a simple red wine vinegar dressing.

A fresh leafy salad with pan-fried halloumi, roasted cherry tomatoes, and a lemon herb dressing.

Creamy cabbage baked with cheddar, breadcrumbs, and chilli — a hearty vegetarian lunch made in one pan.

Crispy parcels filled with vegetables and tofu, fried until golden, served with a spicy soy-chili dipping sauce.

Tender crepes filled with ricotta and spinach, baked under a layer of tomato passata and mozzarella.

Creamy oats cooked overnight in a water bath, topped with a warm dried fruit compote with citrus zest and vanilla.

Classic thin-crust pizza with blended plum tomato sauce, mozzarella and fresh basil, baked on a very hot stone or wood-fired oven.

Crispy cauliflower slices pan-fried until golden and served with a fresh tomato and caper dressing.