Cooking Vegetarian: 2,600+ Recipes
Baked pinto beans, enchilada style, is the pantry casserole I make when the week gets away from me — warm salsa stirred through beans, topped with cubed cheese, and baked until bubbling under a crush of tortilla chips. Thirty-five minutes, six servings, zero stress....
Baked chickpeas with fresh cheese (paneer) is weeknight Indian comfort — warm spicy tomato sauce, chickpeas, and cubes of paneer baked until the cheese turns golden at the edges. Thirty-five minutes, one dish, and it feeds a table. There's something incredibly...
This white bean and celery root gratin is cold-weather comfort with a twist — cubes of celery root turning silky under beans, garlic, and marjoram, all sealed beneath a golden bread-crumb crust. It's the dish that makes celery root fans out of skeptics. There's...
Spectacular street-style falafel starts with dried chickpeas — soaked a full day, ground raw with herbs and spices, and fried into shells that shatter over green, herby centers. Canned chickpeas are the one shortcut that ruins the whole thing. Forget dry, dense...
Pillowy, Protein-Packed Chickpea Gnocchi Get ready to fall in love with gnocchi all over again! If you thought these delightful Italian dumplings were reserved for potatoes, think again. This Chickpea-Ricotta Gnocchi recipe is a game-changer. Not only are they...
Crispy bean croquettes are proof that humble ingredients fry up golden — mashed beans and onion bound with egg, rolled in cornmeal or panko, and flash-fried to a crunch in under ten minutes of cooking. The recipe moves fast, so have everything ready first. Looking for...
These crispy baked white bean cakes are the oven's answer to fritters — white beans and Parmesan bound with egg and rosemary, brushed with olive oil, and baked until the edges turn properly crisp. No standing over a spitting frying pan. Got a can of white beans...
Savory protein-packed bean griddlecakes are the frugal genius move — any cooked beans mashed with egg, a little flour, and milk, then fried like pancakes until the edges go lacy and brown. Thirty minutes to a savory stack nobody sees coming. Move over, sweet pancakes!...
Bindaetteok, crispy Korean mung bean pancakes, are Seoul street food you can make at home. Soaked split mung beans are ground with egg, garlic, chile, and vegetables into a batter that fries up crisp-edged and custard-centered. Ready to fall in love with your new...
Crisp-fried bean sprouts crunch like shoestring fries — washed sprouts tossed in a light coating and flash-fried, then hit with soy sauce, peanuts, cilantro, and chile. They're the snack nobody believes came from a bag of bean sprouts. Ever thought bean sprouts...
Incredible socca (chickpea pancake) is Nice's street-food gift to the world — a thin batter of chickpea flour, water, and olive oil baked in a screaming-hot pan until the edges char and the middle stays tender. Five ingredients, one pan, endless appetite. Step...
The crispiest, creamiest, dreamiest snack: meet chickpea fries! Sicilian panelle are nothing but chickpea flour and water cooked into a polenta-like slab, chilled, cut, and fried until the outside shatters and the inside stays custardy. The Crispiest, Creamiest,...