Cooking Vegetarian: 2,600+ Recipes
These vegetarian avocado-beet wraps are the six-minute lunch that still feels like a treat. Creamy avocado and vegan mayonnaise play against earthy beets and the sweetness of succotash salad, all bundled in a soft flour tortilla. They are fast enough for a weekday and...
This vegetarian Asian lettuce wrap sandwich is all about savory, glazed tempeh piled onto crisp lettuce leaves. A quick slurry of soy sauce, rice vinegar, and honey turns into a glossy sauce that clings to every piece. It comes together in 25 minutes, which is exactly...
Garden vegetable stew with crunchy fried badis — aviyal — fills the pot with potatoes, carrots, green beans, yam, zucchini, bell pepper, and peas in a turmeric-tinted broth perfumed with curry leaves. There’s something incredibly comforting about a warm bowl of...
Creamy coconut eggplant and potato sabzi is a rare thing: a genuinely creamy curry on the table in twenty minutes. Yogurt, shredded coconut, and a fast tarka of mustard seeds, cumin, curry leaves, and asafetida do all the heavy lifting. A Curry That's Both Creamy and...
Aloo methi — potatoes with fenugreek greens — is the dish I make when I find fresh methi at the market: waxy red potato cubes tossed with the chopped greens, cumin, mustard seeds, and a bright hit of lemon. It tastes like effort but asks for forty-five minutes. There...
Classic aloo gobi - potatoes and cauliflower in a dry, golden turmeric curry - is the first dish many Indian home cooks learn, and the one they still make most. This version finishes with a pinch of jaggery to round the tomatoes. There are few dishes as comforting and...
Sprouted mung bean stir-fry (Gujarati sabat moong usal) is what healthy cooking wants to be — crunchy sprouts flash-cooked with julienned ginger, cumin, and mustard seeds, then brightened with lemon. The beans keep their snap, the ginger keeps its bite, and dinner is...
Savory leek, raclette, and tomato tart is the kind of recipe that makes people ask which bakery you visited. Meltingly soft leeks and thyme under slices of raclette and ripe tomatoes, all in a golden puff pastry shell. Sixty-five minutes, most of it oven time, for a...
Gado-gado, the Indonesian 'mix-mix' salad, is a beautiful pile of blanched vegetables, eggs, and crunchy garnishes over lettuce. Potato, cabbage, green beans, carrots, and cauliflower meet bean sprouts, tomato, and cucumber in one generous arrangement. It is...
This spiced chickpea flour omelet — a khagina — whisks besan right into the eggs for a golden crust and an unusually tender, savory interior. Coriander and cardamom season it, a spoonful of yogurt enriches it, and it fries in butter in about twelve minutes. Tired of...
This vegetarian cocido reimagines Spain's grandest stew around chickpeas, cabbage, leeks, carrots, and potatoes, simmered slowly and finished with fideo noodles and saffron dumplings. It's a whole afternoon in a single pot, and it feeds a table of eight like...
Baked stuffed tomatoes with roasted vegetables and Muenster cheese are summer dinner at its best: ripe tomatoes filled with a warm mix of roasted peppers, zucchini, and eggplant, capped with melting Muenster. The vegetables roast first so they concentrate instead of...