Welcome to the Celtnet Vegetarian Recipes Home Page

Welcome to Celtnet's Vegetarian Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the vegetarian recipes added to this site. Here you will find that vegetarianism is anything but a modern concept. There are vegetarian recipes here from all historical periods and across each and every continet of earth with new recipes being added weekly. Peruse these lists and you will find recipes to amaze and delight you.

Alphabetical list of vegetarian recipes follow (limited to 100 recipes per page). There are 1044 recipes in total:


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Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Apple and Mint Jelly
     Origin: British
Baked Potato Soup
     Origin: British
A Messe of Greens
     Origin: British
Apple and Parsley Jelly
     Origin: British
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British
Aadun
     Origin: Nigeria
Apple and Plum Summer Fruit Soup
     Origin: British
Baked, Stuffed Onions
     Origin: British
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Apple and Tamarillo Summer Fruit Soup
     Origin: British
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Aduki Beans
     Origin: Japanese
Apple Summer Fruit Soup
     Origin: British
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Adun
     Origin: Nigeria
Apricot Curd
     Origin: British
Balsamic Reduction
     Origin: Fusion
African Curried Peanut Soup
     Origin: South Africa
Apricot Jam
     Origin: British
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
African Green Pepper and Spinach
     Origin: East Africa
Arrabiata Pasta Sauce
     Origin: Italian
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
African Potato Omelette
     Origin: North Africa
Arran Potato Salad
     Origin: Scottish
Banana Skin and Cowpeas
     Origin: India
Afrikaanse Stoofschotel
     Origin: Lesotho
Artichoke and Goat's Cheese Pudding
     Origin: British
Bananas with Split Green Peas
     Origin: Rwanda
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Asaro
(Yam Stew)
     Origin: Nigeria
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Aseeda
     Origin: Sudan
Barbecued Leek and Sweet Pepper
     Origin: American
Akara II
     Origin: Nigeria
Asian Coconut Rice
     Origin: Asia
Basil Jelly
     Origin: British
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Asparagus à la Polonaise
     Origin: British
Basil Pesto Dumplings
     Origin: British
Akkra Funfun
     Origin: Benin
Asparagus and Morel Bread Pudding
     Origin: America
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Aleecha
     Origin: Ethiopia
Asparagus and Spring Onions
     Origin: British
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Alexanders à la Polonaise
     Origin: British
Asparagus au Gratin
     Origin: British
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Alexanders Flowers Fritters
     Origin: British
Asparagus in Egg Sauce
     Origin: British
Battered Alexanders Shoots
     Origin: English
Alexanders Sauce
     Origin: Ancient
Asparagus in Orange Sauce
     Origin: Spanish
Bavarian Red Cabbage
     Origin: German
Alii Artichoke Casserole
     Origin: Italian
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Bean Soup
     Origin: Liberia
Alitcha Birsen
     Origin: Eritrea
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Beans and Rice
     Origin: West Africa
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Beetroot Gazpacho
     Origin: British
Aloco
     Origin: Cote dIvoire
Aubergine and Ricotta Cheese Pizza
     Origin: British
Beetroot Jelly
     Origin: British
Aloo Anardana
     Origin: India
Aubergine Rolls Stuffed with Spinach
     Origin: British
Beetroot Relish
     Origin: British
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Beetroot, Apple and Potato Cakes
     Origin: English
Aloo Pie
     Origin: Trinidad
Austrian Tomato Soup
     Origin: Austria
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Amala
     Origin: Nigeria
Avocado Soup
     Origin: Trinidad
Beetroot, Red Onion and Orange Ragú
     Origin: English
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Beju
(Coconut and Cassava Biscuits)
     Origin: Nigeria
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Αggonria poy Gemίzontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Bell Peppers with Tomatoes
     Origin: British
Amish Corn Fritters
     Origin: Amish
Azuki Beans with Squash and Kombu
     Origin: Japan
Bengali Pilau Rice
     Origin: India
Angelica Soup
     Origin: British
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Bengali Spinach
     Origin: Bangladesh
Angolan Vegetable Soup
     Origin: Angola
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Antipasto Rice
     Origin: Italian
Baked Burdock Root
     Origin: British

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The Importance of Spices

By gwydion | Published 2008-03-20 20:36:17 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.


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