Veggie Fest Recipes

We are dedicated to providing you with some of the best vegan and vegetarian recipes from cuisines all over the world. Enjoy our growing collection of recipes from renowned chefs who just love food!

Recipes sponsored by Innergyapp.com

Thai Chopped SaladBy Veggie Fest TeamMeet your new favorite salad crush — a rainbow bowl of crunchy veggies, crispy tofu, and a creamy peanut-lime dressing that hits every note: nutty, tangy, and totally addictive. One bite, and you’ll be dancing to Thai beats!

Dandelion Salad with Raw Raspberry VinaigretteBy Veggie Fest TeamA spring salad with bold greens and a berry pop.

Zesty Jicama SaladBy Veggie Fest TeamA tangy, crunchy salad that cools and refreshes.

Spinach Salad with Oranges and BeetsBy Veggie Fest TeamThis distinctive salad offers an inspired combination of textures and flavors.

Lentil and Pomegranate SaladBy Veggie Fest TeamA refreshing, protein-rich salad with a perfect balance of textures and flavors, combining earthy lentils, juicy pomegranate, and a zesty dressing.

Brussels Sprouts Salad with Cherries and Toasted WalnutsBy Veggie Fest TeamCrunchy, sweet, and tart with every bite. This festive salad is perfect for a holiday feast.

Tossed Salad With Fruit and NutsBy Veggie Fest TeamSpicy arugula combines with apples and pecans.

Spinach Orzo SaladBy Veggie Fest TeamA Mediterranean salad with spinach, orzo, and feta.

Quinoa Salad with Black Beans and VeggiesBy Veggie Fest TeamA fresh lively salad for summer meals.

Piña Colada Fruit SaladBy Tushar DhananiClassic tropical flavors make this a true crowd-pleaser. If fresh pineapple or mango is not available, consider substituting frozen versions. Even canned fruit packed in juice can be used; the result won’t have the same delicate fragrance, but can still be enjoyed.

Creamy Potato SaladBy Veggie Fest TeamCreamy and chock full of vegetables, this perennial favorite is the perfect dish to take to a picnic or a summer potluck.

Russian DressingBy Veggie Fest TeamA perfect accompaniment for a Reuban sandwich or poured over a vegetable salad. Sweet and tangy, it can become a vegan Thousand Island Dressing with a couple of modifications.

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