Cooking Vegetarian: 2,600+ Recipes
This ultimate refreshing no-cook gazpacho is 20 minutes at the cutting board and then straight to the table — avocado makes it creamy without a drop of cream. It's my entire hot-weather dinner plan every summer. The Ultimate Refreshing No-Cook Gazpacho When the...
Baked stuffed mini pepper poppers are my party appetizer instead of the fried ones: sweet mini peppers filled with a smoky chipotle-yogurt cheese mixture and baked. They come out of the oven glossy, gently spicy, and gone within the hour. Craving that classic, creamy,...
Vegetarian Japanese glazed tofu, nitsuke-style, is gentle weeknight comfort: tofu simmered slowly in a sweet soy glaze with sake, mirin, and thin slices of fresh ginger, finished with scallions. It's the kind of dish you spoon straight from the pan. A Vegetarian...
Grandmother's vegetarian cavatelli with tomato and pea sauce is the bowl I make when I'm homesick: little handmade ricotta dumplings rolled by hand, tossed in a simple sauce of sweet onion, tomato, and peas. It's a Sunday-afternoon dish that rewards...
Smoky mushrooms and cheesy grits is my meatless take on shrimp and grits: king oyster mushrooms rubbed with a smoky BBQ dry rub, simmered in white wine and tomato, ladled over rich grits. Deep comfort, no shrimp required. A Southern Classic, Reimagined for Everyone!...
Plant-based BBQ 'shrimp' tacos get their bite from shredded king oyster mushrooms tossed in barbecue sauce, piled into warm flour tortillas with melty jalapeño Jack. Creamy Cotija, toasted pumpkin seeds, and a mango-pickled onion salad finish them off. I've...
BBQ jackfruit tacos with backyard mango salsa are my lazy-weeknight taco fix: shredded young jackfruit in smoky vegetarian barbecue sauce, topped with a salsa of mango, red onion, and green bell pepper. One pan, thirty-five minutes, big flavor. I first developed this...
Miso-glazed tofu for the grill is the dish that wins over tofu skeptics: thick slabs marinated in sweet-salty miso, then charred and lacquered with a sticky soy reduction. The marinade needs hours, so start it in the morning and grill at night. Who says barbecue is...
Vegetarian Nobu-Style Miso-Glazed Tofu Wraps recreate the famous Saikyo miso marinade — white miso, sake, mirin, and sugar — on thick slabs of pressed extra-firm tofu, served in crisp butter lettuce with garlic chips, fried kataifi, and fresh ginger. I've always been...
Mature Cheddar and Savoy Cabbage Pudding with Ale Reduction is bread pudding's savory sibling — buttered layers of day-old white bread, Savoy cabbage, and 250g (8.8 oz) of mature Cheddar, baked until molten, with a sticky dark-ale syrup to cut through. Total...
Leek and Cheddar Welsh Rarebit: The Ultimate Comfort Food Upgrade lives up to its title — slow-softened leeks folded through a mature Cheddar sauce enriched with egg yolks, ladled over thick wholemeal or sourdough toast. It's cheese on toast that went to...
The secret to the best cauliflower cheese is not a secret — it is a proper butter-and-flour sauce enriched with milk and cream, sharp hard sheep's cheese melted through, and a mustard-powder kick, poured over cauliflower that still has bite. Fried mustard crumbs...