At least 10% of Americans consider themselves vegetarians; as plant-based diets continue to grow, so does that number of people choosing not to eat meat and fish. Within that, there are all types of vegetarian diets including ovo-vegetarians, who eat eggs; lacto-vegetarians who include milk; pescatarians, who eat fish; and semi-vegetarians or “flexitarians,” who eat meat occasionally.

There’s a lot of reasons to follow a vegetarian diet: Generally lower in calories and unhealthy saturated fats, to say nothing of artificial preservatives, additives and chemicals, vegetarians also get a nutritional boost with foods that are higher in vitamins, minerals, fiber, and antioxidants. The statistics say it all: Men who eat a vegetarian diet live an average of 9.5 years longer than their meat-eating counterparts and vegetarian women an average of 6.1 years longer.

Then there is the sustainability footprint. By not eating meat, vegetarians cut down on the carbon emissions created by livestock. Indeed, about 7% of all emissions come from livestock alone. Plus, the water and grain needed to feed cows takes a significant toll on the environment as well.

And with all of the new plant-based milks, yogurts and other products, it’s easier than ever to have good, quick, easy vegetarian meals.


No matter the season, vegetarian soups are a delicious way to fuel up. Some of our favorites: Lentil soup, cauliflower soup, bean soup, pea soup, broccoli soup, tomato soup, beet soup, butternut squash soup, corn soup, cabbage soup, detox soup, barley soup, mushroom soup, chickpea soup, white bean soup, miso soup, and French onion soup. Browse articles below for our vegetarian soup recipes.


Whether you throw it into a crock pot or slow cooker, sizzle them up on the grill, roast them in the oven, or simmer them on the stove, vegetarian tacos and chilis are a great way to use fresh and frozen produce and add spices and herbs such as turmeric, chiles, rosemary, oregano, sea salt and others. Plus, they are perfect to make the day before as the flavors meld and increase as they sit in the refrigerator. Check out our vegetarian tacos and vegetarian chili recipes.


Roasted vegetables, grilled vegetables, and fresh vegetables and pickled vegetables all make a delicious hearty sandwich, especially combined with flavorings like hummus, plain Greek yogurt, vinaigrettes, nut butter, salsa, and healthy salad dressings. Wraps, flatbreads, whole-grain breads and sprouted rolls, as well as lettuce wraps all make vegetarian sandwiches a great option for a snack, lunch or dinner.


We love us some zoodles, spiralizing vegetables like zucchini, carrots, beets and other vegetables to make up light healthy vegetarian noodle dishes, especially when enhanced with veggie-based sauces. And, whole-grain pasta dressed up with sauteed vegetables makes a delicious nutritious dinner.


Call them Buddha Bowls, vegetarian power bowls, protein bowls, or veggie quinoa bowls, these are the perfect balance of flavor and health. You can use grains like quinoa, wild rice, and barley, add some lentils, beans, or chickpeas, and then finish with avocado, kale, pickled or fermented veggies, sweet potato, cauliflower, broccoli, Brussels sprouts and other tasty veggies. It’s a perfect meal. Browse articles below for our vegetarian bowl recipes.

For a list of vegan recipes, please see our vegan recipes page.

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