Cooking Vegetarian: 2,600+ Recipes
Pleasingly bitter vegetable stew, shukta, is a dish for people who've learned to love the flavors most recipes run from — a slow stew of waxy potatoes and tomatoes with ginger, brown sugar, and a fenugreek-flecked tempering of mustard, cumin, and fennel seeds in...
Upma, the savory Indian porridge made from farina, is breakfast worth waking for: the sooji toasted in oil until nutty, then cooked into a soft, savory mass with mustard seeds, green chili, and vegetables. Comfort in a bowl, one pan, done. Tired of the same old...
This simple aromatic dal is Indian lentil soup at its most comforting: red or yellow lentils simmered soft with turmeric and cardamom, then hit with a butter sizzle of cumin, ginger, and red pepper flakes. A pot of it on the stove makes any week feel handled. There's...
This 20-minute cashew veggie stir-fry is my favorite way to turn a bag of frozen vegetables into dinner that beats takeout. The stir-fry sauce does the heavy lifting, hot rice catches every drop, and dry-roasted cashews bring the crunch. We've all been there: it's 6...
Slow cooker lentil ratatouille braises eggplant, zucchini, red pepper, and a double dose of onion with brown lentils until the vegetables melt and the lentils turn it from side dish into supper. Eight hours, one pot, and a very Provençal kitchen smell. There's nothing...
Slow cooker smoky tempeh & kale chili builds its depth on smoked tempeh, black beans, poblanos, and a five-hour simmer — no meat required for that cooked-all-day chili character. One pot, six bowls, and a very good week ahead. Craving a meal that's both incredibly...
Slow cooker vegetable barley stew lets barley simmer six hours in tomato broth with zucchini, summer squash, and green beans, thickening itself into something hearty without any help from you. Crumbled feta on top is the Greek finishing move. Craving a meal that's...
Hearty rajma — kidney bean curry for a crowd — is the pot you put on when the whole family is coming. Deeply simmered kidney beans in a thick tomato gravy built on ginger, garlic, and cumin, it's comfort food with real gravity. Soak the beans the night before and...
South Indian sambhar, that golden lentil and vegetable stew, is everyday home cooking at its best: soft lentils, butternut squash, and eggplant in a brothy, spice-tempered tomato base. The curry leaves, mustard seeds, and fenugreek blooming in hot oil give it its...
Chana saag, chickpea and spinach curry, is comfort that comes together from the pantry: canned chickpeas and plum tomatoes simmered with cumin, garlic, and ginger, then wilted through with spinach. Forty-five minutes, one pot, endlessly scoopable. Isn't it amazing how...
Iranian baked beans with pomegranate molasses and walnuts are the sweet-tart cousin of every baked bean you grew up with. Soaked beans bake low and slow with sweet red onions, tomatoes, garlic, and bay, then get their tang from pomegranate molasses and their crunch...
My go-to red lentil dal is a hug in a bowl — soft-cooked lentils with ginger, garlic, and turmeric, wilted spinach stirred through, and lemon squeezed over at the end. It's what I cook on cold evenings, long days, and nearly empty fridges. A Hug in a Bowl: My...