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Meatless

Explore 9248 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Avocado, Beet, Pea and Cucumber Salad

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Char-Baked Tomato, Zucchini and Eggplant

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Asian-Style Pasta

Time:40 mins
Ingredients
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 eggplants, 1 pound each, peeled and cut into 1/2-inch chunks
  • 8 ounces snow peas, strings removed, halved diagonally
  • 2 red bell peppers, ribs and seeds removed, cut into 1/2-inch-wide strips
  • 8 ounces pappardelle (broad noodles with curly edges)
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Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Time:45 mins
Ingredients
  • 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
  • 1 large onion, halved and cut into 1/2-inch wedges
  • 2 pints (4 cups) cherry tomatoes
  • Coarse salt and ground pepper
  • 1/4 cup olive oil
  • 3/4 pound whole-wheat penne, (or other short, tubular pasta)
  • 1/4 cup sliced, pitted Kalamata or oil-cured black olives
  • 1/2 cup finely grated Parmesan cheese, plus more for serving
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Grilled Vegetables and Tomato Bread

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Seared Asian Tuna Steaks

Time:25 mins
Ingredients
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 6 scallions (1 cup), thinly sliced crosswise
  • 1/3 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • Coarse salt and ground pepper
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds small eggplant (about 4), halved lengthwise and sliced 1/2 inch thick
  • 4 tuna steaks (6 to 8 ounces each and 1 inch thick)
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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Grilled Ratatouille Muffaletta

Time:45 mins
Ingredients
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini, stemmed
  • 1/2 cup fresh parsley
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, plus more for grilling
  • 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
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