Cooking Vegetarian: 2,600+ Recipes
Classic vegan pot pie with herb crust is the cozy centerpiece I make for company — seasoned tofu, potatoes, and vegetables folded into a savory filling under a fragrant golden crust. Nobody misses the chicken, and everybody fights over the crust. There's nothing quite...
This vegetarian shepherd's pie with cornbread topping is chili and cornbread night baked into one pan — a smoky pinto bean and tomato base under a tender, golden cornbread lid. It's on the table in about 35 minutes, which is exactly my speed for a weeknight...
Chickpea croquettes with fresh cucumber topping are a 35-minute dinner from pantry staples — golden pan-fried rounds of chickpea flour seasoned with cumin and chili powder, topped with a cool cucumber-tomato relish. The hot-cold contrast is the whole game. Looking for...
Roasted fennel with Parmesan and garlic is the side that makes fennel people out of skeptics — the wedges go sweet and caramelized in the oven, then get a garlicky, vinegar-sharpened dressing and a snowfall of Parmesan. Simple, and it tastes like a little trattoria....
Asparagus and mint stir-fry with saffron rice is spring on a weeknight schedule — golden saffron basmati under spears flashed in a hot pan with green onion, fresh chile, and mint. Thirty minutes, and it plates like a dinner-party dish. A Taste of Spring on a...
Eggplant and olive shakshuka is the skillet dinner I make when plain eggs need a plot — soft eggplant cubes and briny green Greek olives simmered in a smoky paprika-cumin tomato sauce with eggs cracked right on top. Bread for scooping is non-negotiable. Ready to...
Cheese mushroom egg nests are my brunch trick for a crowd: bread cups toasted golden and filled with garlicky cremini mushrooms and tarragon, each one holding an egg under melted Swiss. One muffin pan, six nests, endless recipe requests. A Stylish, Savory Start to...
There's nothing quite like the savory, tangy, and utterly satisfying experience of a classic deli Reuben. This vegetarian version captures all that iconic flavor, swapping out corned beef for thinly sliced tempeh simmered in a rich, umami-packed broth. Layered with...
The ultimate grab-and-go vegan banh mi is Sunday meal prep in sandwich form — sweet-sour baked tofu glazed with soy, lime, and Thai chile sauce, piled with red cabbage and peanuts in a ciabatta roll. Sticky, tangy, crunchy, and fully plant-based. The Ultimate...
Walnut pâté and pear sandwiches are the tea-party lunch that takes 25 minutes — a rustic spread of walnuts, cannellini beans, lemon, and garlic on whole-grain bread with sweet pear slices and roasted red peppers. It sounds fancy and eats like comfort. Tired of the...
Carolina-style vegetarian BBQ sandwiches bring the tang of Carolina gold sauce — vinegar, yellow mustard, brown sugar, and a kick of Louisiana hot sauce — to glossy pan-glazed seitan strips. Twenty-five minutes start to finish, and they eat like a summer cookout any...
Roasted red pepper and cream cheese baguette sandwiches are my no-cook answer to lunch for six — a garlicky jarred-pepper spread on crusty whole-grain baguettes with cool cucumber, romaine, and radicchio. Fifteen minutes, no oven, and nothing left over. Tired of the...