Cooking Vegetarian: 2,600+ Recipes
Refreshing chilled yogurt and melon soup is what summer tastes like in a bowl: cold honeydew or cantaloupe blended silky with yogurt, milk, and fresh mint. It takes 15 minutes of work plus time to chill, and a pinch of chili powder across the top makes every spoonful...
Cold cucumber and seaweed soup is my secret weapon for hot evenings — chilled kombu dashi seasoned with soy sauce, mirin, and a little brown sugar, poured over crisp cucumbers and tender wakame, with sesame oil and scallions finishing the bowl. Twenty minutes, no real...
Classic one-pot lentil soup is the backbone of my winter cooking — brown or green lentils simmered with onion, carrot, and celery until the pot smells like a grandmother's kitchen, with bay leaf and thyme doing quiet work. An hour, one pot, and bread on the side...
Wheat and corn wraps with tofu are the meal-prep lunch that does not taste like meal prep. Chewy boiled wheat berries and thawed sweet corn get a lemon, cumin, and olive oil dressing, then tuck into flour tortillas with sliced flavored tofu and a drizzle of salad...
Tofu burgers pull off the rare veggie-burger trick: they are actually juicy. Crumbled firm tofu and quick-cooking oats hold the patties together with egg, while vegetarian Worcestershire sauce, onion, and chili powder keep every bite savory. Twenty-three minutes, four...
Tempeh dill chicken salad gives you everything you love about the deli classic, creamy and crunchy and tangy, with small-diced tempeh standing in for the poultry. Boiled until tender, then folded with vegan mayonnaise, lemon juice, Dijon mustard, sweet pickle relish,...
A single-serving microwave stuffed potato is dinner in about 13 minutes, no oven required. Fluffy inside and finished with butter, Greek yogurt, shredded Cheddar, paprika, salt, and pepper, it is the fastest comfort food I know how to make for one. One potato, one...
Split English muffins with Mornay sauce take poached eggs to brunch-restaurant heights in 25 minutes. The Mornay - a butter-and-flour sauce enriched with milk, Parmesan, mustard, and a whisper of nutmeg - is spooned over the eggs on toasted muffin halves. It's...
Stuffed pita sandwich with apple, cheddar, and walnuts is the crunchy, savory-sweet lunch that beats sad desk salads by a mile. Crisp apple, celery, and romaine pile into a wheat pita pocket with sharp Cheddar, chopped walnuts, and a light Caesar dressing. It takes 12...
This quinoa and hummus wrap is a healthy vegetarian lunch that comes together in seven minutes flat. A warmed tortilla gets a thick swipe of hummus, a scoop of cooked quinoa tossed with lemon juice and vinaigrette, then roasted red pepper strips and crisp sprouts on...
A Meaty, Plant-Based Lunch You'll Crave Looking for a lunch that's both incredibly satisfying and ridiculously easy to make? You've found it! These Portobello Pita Pockets are a game-changer. We're talking meaty, umami-rich portobello mushrooms, the nutty goodness of...
Say hello to your new favorite weeknight meal! If you think a vegetarian burger can't be hearty, juicy, and incredibly satisfying, this Portobello Mushroom Burger is here to change your mind. We're using the 'steak' of the veggie world, a large and meaty portobello...