Cooking Vegetarian: 2,600+ Recipes
Three-Bean Cornbread Casserole stacks a saucy three-bean chili under a golden cornbread lid, all in one pan. Kidney, pinto, and black beans simmer in vegetable juice with cumin and green chiles while the topping bakes up sweet and craggy. Potluck gold, weeknight easy....
Potato and chard sabzi is home cooking at its most honest: earthy chard and golden potatoes united by ginger, garlic, ripe tomato wedges, and a black mustard-seed pop. Rainbow chard makes it gorgeous, Swiss chard makes it just as delicious. About fifty minutes, one...
Sweet potato vindaloo is here to rehabilitate vindaloo's reputation: the real Goan original is a bright, vinegary, spice-deep dish, not restaurant napalm. Whole spices toast, garlic and ginger go in, and sweet potatoes soak up that tangy sauce as if they were...
This 10-minute vegetarian miso soup is the bowl I make when comfort needs to be fast. Wakame and soft tofu float in vegetarian dashi, and the miso paste dissolves in at the very end. It tastes like it simmered all afternoon; your stopwatch says ten minutes. There's...
Who says a burger needs to be beef? Get ready to meet the undisputed king of veggie burgers: the Portobello Mushroom Burger. These aren't your average, crumbly patties. We're talking thick, juicy, and intensely savory mushroom caps, grilled to tender perfection,...
An Elegant, Earthy Bowl of Goodness Welcome to a dish that feels incredibly gourmet yet is wonderfully simple to create. We're using two powerhouse ingredients today: black 'beluga' lentils, the caviar of the legume world, and deeply flavorful dried porcini mushrooms....
Plant-based BBQ 'shrimp' tacos get their bite from shredded king oyster mushrooms tossed in barbecue sauce, piled into warm flour tortillas with melty jalapeño Jack. Creamy Cotija, toasted pumpkin seeds, and a mango-pickled onion salad finish them off. I've...
Sweet and spicy glazed tempeh with garlic collards is Southern and Southeast Asian shaking hands on one plate — maple-orange-sriracha glazed tempeh over slow-cooked garlicky collard greens. The glaze lacquers as it cooks, and the collards drink up whatever the tempeh...
Creamy sweet potato curry with pineapple and green beans is the 50-minute curry I make on repeat — light coconut milk mellowing red curry paste, sweet potatoes going tender, and pineapple brightening every spoonful. Sweet, gently spicy, and creamy all at once. Craving...
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...
Silky slow-cooked eggplant and chickpea stew is Lebanese comfort in one pot — Japanese eggplants collapsing into a tomato sauce spiced with allspice and cumin, with chickpeas for staying power. A splash of red wine vinegar and fresh mint at the end make it sing. If...
Simple braised cavolo nero (Tuscan kale) is the side dish that converts kale skeptics — lacinato leaves slowly cooked with onion, carrots, and garlic until they turn silky and sweet. About an hour, mostly unattended, and the greens go from leathery to melting. Ever...