It appears you are using an older browser. This site will function better if you upgrade to the latest version
Cooking a meat-free meal no longer means sticking to the same tired dishes. Our collection of tantalising and varied vegetarian recipes will encourage you to turn to vegetables next time you're ready to experiment or are short on dinner inspiration.
Serves 4-6 (Makes about 40 “little hats”) These colorful pasta parcels pack a lot spring flavor into each tiny bite. Gorgeously vibrant beet pasta filled with tangy goat cheese and meyer lemon, bathed in a buttery wine sauce.
Swapping traditional potatoes for ricotta yields lemony, pillowy pasta that’s light as a cloud. Feel free to use any exciting vegetables that spring up at the farmers market, just keep them crisp and bright to enjoy at their peak.
You won’t believe this juicy steak is vegan - you’ll have to try it to believe. My meaty take on steakhouse classics doesn’t lack flavor, basted in charred veggie demi and topped with wine-glazed mushroom medley - trust me, you won’t miss the meat!
Serves 2-4. Switch up the usual rice for a less-refined grain like pearl barley for more fiber and nutritional benefits, not to mention the great al dente chew it lends to this rich, earthy dish.
Butternut squash lends an autumn twist to this comforting, classic dish. Steeping the cream in aromatics imparts an exciting depth of flavor, while Gruyere cheese leaves a nutty, savory finish to this creamy, decadent dish.
Put a new spin on the classic American apple pie with these individual handheld versions. A crisp, buttery flaky pastry is filled with apples and warming spices to recall the comforts of this old fashioned dish with less stress!
Olivia Culpo was Gordon's latest guest on Scrambled, and they took part in a cook off to see who could create the best breakfast pizza. Here's Gordon's recipe for pizza with scrambled eggs and asparagus - why not make them both yourself and be the judge!