Cooking Vegetarian: 2,600+ Recipes
A hearty mushroom barley pilaf that tastes like it simmered all day, thanks to dried porcini and their soaking liquid going straight into the pot. Pearl barley turns plush and glossy while fresh cremini give it something to chew on. It's the side dish that...
This savory layered potato and tomato bake is Sunday dinner with almost no technique required. Thin potato layers brushed with butter stack with tomatoes, fresh mozzarella, hard-boiled eggs, and basil, then bake under a Parmesan lid. It slices like a dream and reheats...
Hearty lima bean stew with lemon-egg sauce — this is avgolemono's older, heartier cousin. Beans and vegetables simmer with anise-flavored fennel, then the pot gets the Greek treatment: eggs whisked with lemon juice into a silky golden sauce. It tastes rich, and...
This hearty winter squash stew with dumplings is the one-pot answer to a cold, gray week. Cumin and cinnamon warm a tomatoey base with a kick of green chili, simmered around golden squash and zucchini. The dumplings steam on top and turn the whole pot into dinner....
Hearty split pea soup with sweet potato is cold-weather armor: green split peas simmered with carrots, celery, and fine-diced sweet potato until everything collapses into thick comfort. Marjoram and cumin keep it aromatic rather than ordinary. No soaking required; the...
Anita's Indian-style sprouted mung bean dish is simple in the best way — sprouts simmered with turmeric, then folded into a garlicky onion masala and cooked gently with a little water until everything is tender. Gentle, home-style food with a story attached....
Swiss chard and mung bean sprout stir-fry was made for the weeks when the greens arrive faster than the ideas — crisp sprouts and chard stalks tossed in a mustard seed, garlic, and asafetida tempering, with a pinch of sugar and a squeeze of lime to finish. Crunchy,...
Bendakaya majjiga pulusu is Andhra home cooking in a bowl — okra simmered in a gently tangy yogurt sauce thickened with chickpea flour, with a dal and mustard seed tempering over everything. The okra fries first so it keeps its texture in the sauce. Creamy-tart,...
Lobia masala — black-eyed peas simmered with a cilantro and green chili paste, then hit with a cumin and asafetida tempering — is North Indian comfort at its most economical. The beans soak while you are busy elsewhere, then the curry mostly takes care of itself. One...
Shalgam ka bharta is mashed turnips done North Indian style — boiled turnips roughly mashed into a slow-cooked onion, tomato, ginger, and garlic masala, finished with cilantro. The long simmer is what transforms turnips from sharp to sweet. This is the vegetable dish...
Lal kaddu ki sabzi turns humble pumpkin or butternut squash into something craveable — caramel-tipped cubes tossed in a mustard seed and dried chili tempering, with a spoon of dark brown sugar and cumin to finish. The sweet-heat balance is the whole story. Twenty-five...
Goan batata bhaji is potatoes the way Goa cooks them — a nutty tempering of urad dal, mustard, cumin, and fenugreek seeds, curry leaves, and a whisper of sugar to round out the onions and chilies. Mostly pantry ingredients and one pan. On the table in about 35...