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!

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!

Greek TacosBy Veggie Fest TeamLoaded with the flavors of the Greek Isles, this handheld wrap is a great addition to your Taco Tuesday.
Southwestern Pasta SaladBy Veggie Fest TeamThis cool summer salad, loaded with spices and vegetables, is sure to please everyone at your next picnic or special gathering.
Yellow RiceBy Veggie Fest TeamOur yellow rice recipe is bursting with flavor, thanks to the cardamom, cloves, and turmeric.
Curried Lentil SoupBy Veggie Fest TeamFlavors from the East brighten this traditional lentil soup recipe.
Savory Butternut Squash SoupBy Tushar DhananiThis creamy, vegan soup is resonant with flavor, signifying the golden days of autumn. Serve as an opening course or the meal itself.
Green Thai CurryBy Veggie Fest TeamJourney to Thailand with this flavorful curry.
Shawarma TacosBy Veggie Fest TeamThe spices of the Middle East flavor this handheld wrap.
Wholesome WafflesBy Veggie Fest TeamDelicious and healthy, this recipe packs in all the flavors you need to kick-start your day. It’s made with 100% whole wheat flour and is free of refined sugar.
Yogurt Ice-CreamBy Veggie Fest TeamThis creamy yogurt ice-cream will leave you wanting more. Personalize with your favorite toppings.
Raspberry Chia JamBy Veggie Fest TeamEnjoy on toast, pancakes, waffles, with bagels and cream cheese, parfaits, or warm oats.
Ayurvedic CCF TeaBy Veggie Fest TeamThis warming Ayurvedic tea releases toxins from the body and purifies the blood. Drink on an empty stomach in the morning to aid digestion.
Sweet and Sour TofuBy Veggie Fest TeamTofu takes the stage in our version of this traditional Chinese dish. For a lighter version, see the notes at the end of the recipe.
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