World Vegetarian Day: 8 recipes to try now

With a who's who of A-listers being named sexy vegetarians by PETA and the endless source of inspiration that is #MeatlessMondays, eating vegetarian meals at least some of the time is easier than ever. A perfectly juicy summer tomato or potatoes slathered in a savoury sauce can be just as satisfying as your usual meat-laden fare - just ask 2015 sexiest vegetarian Miley Cyrus, or 2014 duo Jared Leto and Ellen Page. With that in mind, we've rounded up a half-dozen mouth-watering recipes to help you and your taste buds celebrate World Vegetarian Day.

1. Sugar Snap Peas with Sesame and Toasted Cashews

A fusion of Asian ingredients lend a delectable glaze to sugar snap peas, with a sprinkling of nuts for an irresistible crunch. Recipe by Rose Reisman.

2. Beer-Battered Caprese Salad

This one's a surefire hit if you're craving something fried but feel like shirking the usual fish and chips or shrimp tempura. Recipe by Matt Basile of Fidel Gastro.

3. Goat Cheese, Strawberry and Basil Salad

Light and airy, this fruity salad is the perfect mix of sweet and savoury and won't weight you down. Recipe by Nicola Graimes.

4. Pesto-Roasted Potatoes

These pesto-slathered spuds make a great side to a fresh salad or grilled veggies, and you'll be able to use any leftover pesto in other dishes! Recipe by Eric Akis.

5. Green Goddess Corn on the Cob

If you're into healthy eating you've surely had a green goddess dressing, but this creative dish pairs the same flavours with corn on the cob. Recipe by Katie Lee.

6. Roasted Beet Salad with Goat Cheese Croutons

Yes, you heard us right: Goat. Cheese. Croutons. Whip up this mouth-watering salad or toss these crunchy, cheesy bites into another greens recipe. Recipe by Trisha Yearwood.

7. Spring Pea and Mint Risotto

Risotto is a decadent dish that needs no meat, and this pea version gets a dusting of freshness courtesy of mint. Recipe by Donna Hay

8. Tomato and Almond Tart

Crisp, buttery and laden with tomatoes, garlic, olives, parmesan and ground olives, this lip-smacking creation is like dessert for dinner. Recipe by Yotam Ottolenghi.

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