Cooking Vegetarian: 2,600+ Recipes
A hug in a bowl: the ultimate comfort kitchari is India's original soft food — mung dal and basmati simmered with turmeric and cumin until porridge-soft, with cauliflower and peas folded through. It's what I cook when someone needs taking care of, including...
Vibrant potato and artichoke medley is the sunny dish I bring to every potluck — warm quartered red potatoes and artichoke hearts tossed with Kalamata olives, lemon, and paprika. It tastes like a Greek island lunch and takes 30 minutes. Looking for a side dish that’s...
Spiced sweet potato pancake and egg stacks are the brunch that eats like dinner — crisp-edged shredded sweet potato pancakes warmed with coriander and cumin, stacked with eggs and a spiced tomato sauce. Thirty minutes, and every layer pulls its weight. A Brilliant...
A gluten-free enchilada dream is exactly what it sounds like: enchiladas wrapped in thin egg crêpes instead of tortillas, layered over brown rice and pinto beans with salsa and melted Monterey Jack. Nobody at the table ever guesses there's no flour. A Gluten-Free...
Carrot and ricotta quiche in a phyllo crust is what happens when you want quiche without the pastry project — crackly layers of paper-thin phyllo holding a custard of ricotta, sweet grated carrots, and shallots. Gentle, golden, and a little bit fancy. Craving a...
Butternut squash and greens kuku — the Persian egg bake — is the brunch dish that looks far more effortful than its 40 minutes: sweet squash cubes, baby kale and spinach, and salty feta set into tender, lemon-zested eggs. Cut it into wedges and serve warm or at room...
Magical vegan aquafaba meringue proves you don't need eggs for shatter-crisp, cloud-light cookies — the liquid from a can of chickpeas whips with sugar and vanilla into tall, glossy peaks. Watching it happen for the first time genuinely feels like a magic trick....
West African peanut stew (mafe) is velvet-rich and golden-red — tender sweet potato, butternut squash, and cauliflower in a peanutty tomato broth with a gingery kick. A scoop of brown rice soaks it all up, and watercress on top keeps it fresh. It's the stew I...
Hearty wheat berry and white bean soup is rib-sticking comfort — chewy wheat berries and creamy white beans in a smoky tomato broth with leek, carrot, celery, and Swiss chard melting through it. The smoked paprika makes it taste like it simmered with something cured....
Incredible vegetarian posole rojo earns its name: dried pasilla chiles blended into a deep red broth around white hominy, black beans, and fire-roasted tomatoes, with sweet leeks standing in where pork used to be. The tortilla-chip garnish bar does real work at the...
New World vegetarian chili swaps the usual canned tomatoes for a whole jar of medium salsa — so the chopping is done for you — then piles in crumbled soy meat, pinto beans, lima beans, and corn. It's chunky, spunky, and feeds a crowd of eight. Mounded with diced...
This one-pan vegetarian sausage and cabbage skillet is the 20-minute dinner I make when the week gets away from me — browned sausage links, sweet softened onion, and cabbage that goes tender at the edges while staying crisp in the middle. It's humble food that...