Cooking Vegetarian: 2,600+ Recipes
Baked zucchini kofta in tomato curry sauce is the lighter cousin of the fried classic: two and a half pounds of zucchini become delicately spiced dumplings bound with chickpea flour, baked until firm, then simmered in a ginger-kissed tomato sauce. It is a project...
Wild mushroom upma with bulgur wheat swaps the traditional semolina for nutty cracked wheat, cooked with mustard seeds, curry leaves, and onions, then crowned with a blitzed cilantro-chile chutney. It is comfort food that happens to land on the table in 40 minutes. If...
Vegetarian Goan butternut squash cafreal takes Goa's famous green masala and lavishes it on a big roast squash. A blitzed paste of cilantro, ginger, garlic, green chiles, cumin, and cinnamon paints every piece before roasting - herbal, hot, and bright. Ninety...
Butternut squash seekh kebabs are everything a vegetarian kebab should be: roasted squash and chickpeas bound with breadcrumbs, shot through with ginger, garlic, and green chiles, shaped onto skewers, and fried until craggy and golden. The batch serves eight, which...
Punjabi dum aloo is celebration food: blistered baby new potatoes in a silky cashew-and-tomato gravy, scented with fennel and finished with garam masala. The not-so-secret step is soaking the cashews in boiling water - it is what makes the sauce velvety without a drop...
Potato and chickpea chaat is a 45-minute riot of contrasts: warm baby potatoes tossed with butter and ground cumin under cool Greek yogurt and a sticky date-tamarind chutney. Sweet, sour, creamy, and crunchy all at once, it tastes like far more effort than it is. Get...
Move over, potato! We're giving the classic samosa an elegant, summery makeover. Imagine delicate, crackly filo pastry wrapped around a vibrant filling of sweet, tangled leeks, bright green peas, and a burst of fresh mint. These baked samosas are lighter than their...
Incredible baked onion bhajis deliver everything the fried ones promise — sweet onions, spiced edges, real crunch — from the oven instead of the fryer. Sliced onions tangle in a chickpea-flour batter with ginger, cumin, coriander, and turmeric, then bake off in...
This vegetarian tribute to the legendary Tunday kebab swaps the famous minced meat for beet and paneer. Grated beets bind with besan, ginger, garlic, green chiles, and garam masala, and a beaten egg holds everything together through a fry in canola oil. Eighteen...
Spring vegetable couscous with fava beans and artichokes is a celebration bowl with a broth worth slurping. Chickpeas simmer from scratch with spring onions, carrots, artichokes, and a bouquet garni, then shelled favas and preserved lemon brighten everything. Plan a...
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...
Winter squash and white bean stew is the coziest pot I know how to stir. Navy or cannellini beans simmer from scratch with onion, garlic, and a bouquet garni, then sweet squash and leeks join with slivered sage. Ninety minutes mostly unattended, six servings, and...