Cooking Vegetarian: 2,600+ Recipes
Golden crustless quinoa and greens pie is Greek-style comfort without any pastry to fuss over — fluffy quinoa and sweet wilted greens bound with eggs, dill, and two cheeses, baked until the top turns gold. It cuts neat as a cake and is honestly better at room...
Smoky lentil and leek soup gets its smoke from an unexpected place — smoked almonds, chopped and simmered right into a 30-minute pot of brown lentils, leeks, and cumin-toasted carrots. A cool dollop of Greek yogurt on top balances every spoonful. When the craving for...
New Year's black-eyed pea salad with kale is the luckiest thing I cook all year — tender simmered black-eyed peas tossed with lemony kale, sweet diced tomatoes, and a heap of fresh herbs. It's hearty enough to anchor a holiday table, and it just happens to...
Simpler-than-pilaf baked rice is my weeknight default — basmati, whole spices, and water go into a lidded pot and the oven handles the rest, no watching and no stirring. It comes out with distinct, fluffy grains every single time. Let's be honest, cooking perfect rice...
Perfect vegetarian risotto is less a recipe than a rhythm — warm stock added slowly to Arborio with patient, frequent stirring until the rice turns to silk. Forty-five minutes, one spoon, and a dinner that tastes like it came from a restaurant kitchen. Dreaming of a...
Double mushroom risotto earns its name honestly — dried porcini steep in the stock while fresh shiitake or portobello go into the pot, so the mushroom flavor hits you twice in different ways. It's a fifty-minute dish that tastes like you spent the whole afternoon...
This simple bell pepper fried rice is a two-person dinner built on two rules — cold, day-old rice and a ripping-hot pan — with sweet strips of bell pepper doing most of the flavor work. It's twenty-five minutes from nothing to dinner. Craving a delicious,...
Vibrant vegetarian fried rice is my cleaning-out-the-fridge dinner — cold rice, crisp vegetables, and golden tofu tossed in a hot pan with soy and sesame. Twenty minutes, one pan, and somehow everyone's bowl is empty before you sit down. Forget takeout! This...
Transport your taste buds to the sunny coast of Spain with a dish that's as beautiful as it is delicious! Forget the idea that paella is a complicated, all-day affair. This vibrant Vegetarian Tomato Paella is a one-pan wonder, ready to grace your table in just 30...
This stuck-pot rice with yogurt and spices (tahdig-style) coats basmati in a seasoned yogurt mixture before it hits the hot pot, so the bottom fries into a tangy, golden, curry-scented crust. A squeeze of lime over the top and dinner feels like an event. Get ready to...
This stuck-pot rice with potato crust (tahdig) is Persian cooking's best trick — basmati steamed over a buttered layer of thinly sliced potatoes until the bottom turns into a golden, crackling crust everyone at the table fights over. The fennel in the pot makes...
Perfect sushi rice for vegetarian rolls comes down to four pantry things — Japanese short-grain rice, rice vinegar, sugar, and salt — plus the mixing and fanning technique that gives the grains their glossy, seasoned finish. Master this and every roll, nigiri, and...