Cooking Vegetarian: 2,600+ Recipes
Vegan tempeh bourguignon brings the French country classic to the plant-based table — tempeh cubes braised in red wine with shiitake mushrooms, carrots, tomato paste, and herbes de Provence. It's slow, winey, Sunday-supper food, and it reheats even better than it...
Roasted eggplant and quinoa salad is tabbouleh's heartier cousin — deeply browned cubes of eggplant folded with quinoa, bulgur, chickpeas, and heaps of fresh mint and cilantro. It's a salad that actually fills you up, and it holds all afternoon, which makes...
Savory millet fritters with feta, spinach, and golden raisins are the crisp-edged little cakes I fry on repeat — salty feta, soft spinach, and sweet bursts of raisin in every bite. The mixture comes together in minutes, and the frying goes fast if you don't crowd...
Truffled wild mushrooms over whipped white beans is my idea of restaurant food at home — golden garlicky mushrooms heaped on cannellini beans whipped silky with broth, finished with a drizzle of truffle oil. Thirty minutes, and half of that is just standing back while...
Spicy sweet potato and black bean enchiladas are the kind of dinner where the oven does the work — cubed sweet potatoes and black beans rolled in tortillas under a smoky homemade ancho-chipotle sauce. The sauce alone justifies the recipe: toasty, a little hot, and far...
A cozy soup featuring the stunning orca bean — the heirlooms keep their dramatic black-and-white speckles through a long, gentle simmer in tomatoey vegetable broth with cabbage, chard, and plenty of garlic. It tastes like something that cooked all day, because bean...
Creamy and aromatic chickpea masala is the 30-minute dinner I make when the takeout menu starts calling — chickpeas simmered in a ginger-garlic tomato sauce with garam masala, finished with a swirl of Greek yogurt. It's gently spiced, deeply savory, and faster...
Golden three-lentil dal with tomato tarka is my cold-weather standby — red lentils, yellow split peas, and mung beans simmered with ginger and turmeric until the pot turns sunshine-yellow, then crowned with a sizzling cumin and tomato tarka. It's humble food with...
Vegan lentil and olive stuffed cabbage rolls are Middle Eastern-style comfort food at its best — pliable savoy cabbage wrapped around lentils, sweet currants, and briny Kalamata olives, baked in a simple tomato sauce. They take about two hours, and most of that is...
Ready for a cozy Italian night without the heaviness of a traditional lasagna? Meet your new favorite comfort food: Baked Veggie Cannelloni! This dish delivers all the rich, satisfying flavors you love, but in a lighter, more elegant package. Each pasta tube is...
Vegetarian Mexican lasagna with Swiss chard layers corn tortillas where the pasta sheets usually go — chard and onion simmered into tomato sauce with ricotta, mozzarella, and a dusting of Romano. It cuts like lasagna and tastes like an enchilada casserole that studied...
Forget everything you know about traditional pasta sauce! While an Italian nonna might raise an eyebrow, we're embracing a gloriously chunky, veggie-packed sauce that's a meal in itself. This recipe celebrates the sweet, delicate flavor of sautéed leeks and creamy...