Cooking Vegetarian: 2,600+ Recipes
Baked eggplant and chickpea casserole is the no-salt-method bake I make when I want dinner to taste rich without heavy seasoning. Tomatoes, onion, and garlic melt around eggplant until silky while chickpeas hold their bite. Let's bust a myth! For years, we've been...
A Rustic, One-Pan Wonder You'll Adore! Get ready to fall in love with a dish that feels both wonderfully rustic and surprisingly elegant. This hearty chickpea casserole is a symphony of rich, savory flavors, slow-simmered in an exquisite sauce of red wine, fragrant...
Creamy goat cheese polenta with garlicky greens is my cold-weather dinner for quiet nights. Cornmeal simmers in vegetable stock, gets whipped with goat cheese and Parmesan, and lands under a pile of chili-garlic greens. There's something incredibly comforting about a...
This stunning layered vegetable pâté with herb mayonnaise is the vegetarian centerpiece I bring out when the table needs a little drama. Carrot and leek layers bake separately, then stack into sliceable, terrine-style portions — most of the time is hands-off. Looking...
Smoky tempeh and black bean vegetarian chili is the pot that wins chili night. Crumbled tempeh browns in olive oil like ground meat, chipotles in adobo bring real smoke, and the long simmer turns it all into one deep, saucy whole. Get ready for what might be the best...
Golden simmering liquid for seitan is the small step that separates good homemade seitan from great. Stock, white wine, and a handful of aromatics turn the simmering pot into a seasoning in its own right — fifteen minutes to build it. Unlock a world of lighter, more...
Vietnamese caramel tofu — tofu kho — is the forty-minute lesson in how good caramelized sugar can be for dinner. Pressed tofu sears in a deep amber caramel with shallots and vegetarian fish sauce, finished with a hard crack of black pepper and lime. Of all the...
Braised tofu and peas in curried coconut milk is my back-pocket curry for busy nights. Cubes of firm tofu simmer in a tomato-coconut sauce built on garam masala, and thawed peas drop in at the end for sweetness and color. There's nothing quite like a warm, fragrant...
Braised tempeh is the technique I hand every skeptic, and this coconut curry version — with cabbage and noodles finishing in the pot — is the one they ask for again. A gentle simmer leaves the tempeh tender, seasoned through, and entirely free of bitterness. Unlock...
Foolproof baked tofu is the recipe that converts skeptics one golden, chewy-edged cube at a time. Soy sauce, salt, and a hot oven are genuinely the whole trick — everything else is patience. Say goodbye to bland, spongy tofu forever! This foolproof baked tofu recipe...
Homemade mushroom stock is the umami secret weapon your soups and grains have been waiting for: dried and fresh mushrooms simmered with onion, carrots, and celery into a dark, savory broth in about an hour. It costs almost nothing and freezes beautifully. Once you...
Tired of bland vegetable soups? Let's transport your taste buds to the sunny heart of Spain! This isn't your average minestrone. The secret lies in roasting the vegetables first, a simple step that coaxes out deep, caramelized flavors you just can't get from a...