Cooking Vegetarian: 2,600+ Recipes
Spinach ricotta ravioli are the first shaped pasta everyone should learn — a gentle filling of drained ricotta and thoroughly dried spinach, sealed inside thin egg pasta. The whole project takes about fifty minutes and rewards you with dozens of tender ravioli. Serve...
Vegetarian Alsatian spaetzle are the rustic egg dumplings Alsace serves with everything — little ragged noodles pushed through a board or colander into boiling water, then browned in butter. They're done in thirty minutes and impossible to stop eating. Think of...
Cold soba noodles with dipping sauce — zaru soba — is the cleanest pleasure of summer: buckwheat noodles chilled over ice, dipped into a chilled dashi-soy sauce with scallion and wasabi to taste. Twenty minutes, no stove drama. It's the dish I crave on every hot...
Sweet and spicy rice cakes — tteokbokki-inspired — are chewy Korean rice cakes in a glossy gochujang sauce that hits sugar, heat, and umami all at once. This vegetarian version comes together in thirty minutes from a short list of pantry ingredients. The hardest part...
Ravioli nudi with brown butter and sage are naked ravioli — all the rich filling with none of the pasta-making. Here that means bread crumbs, eggs, Parmesan, and onion shaped into delicate dumplings, poached, and drenched in nutty brown butter with crisp sage....
Ethereal, cloud-like potato gnocchi are the proof that three humble things — potatoes, flour, and salt — can turn featherlight with the right technique. Rice the potatoes while they're warm, work quickly, and use as little flour as the dough allows. Ninety...
Ultimate vegetarian porcini dumplings are what happens when bread dumplings take mushrooms seriously: day-old bread bound with eggs and Parmesan, loaded with reconstituted porcini and fresh mushrooms, cooked briefly and served golden. They're hearty enough to be...
Creamy pasta with walnut sauce — salsa di noci — is northern Italy's gift to vegetarians: bread soaked in milk, walnuts, garlic, and cheese blitzed into a rich, faintly sweet cream for pasta. No cream in sight, yet it eats like the most luxurious Alfredo. Thirty...
This 30-minute mushroom pasta is my favorite kind of weeknight recipe — mushrooms browned hard, a shallot-and-garlic base, and starchy pasta water turning it all into a glossy pan sauce. Shiitake is the house choice but any fresh mushroom works. It eats like far more...
Rustic lentil pasta is a hug in a bowl — earthy lentils and vegetables simmered into a thick stew, with short pasta cooked right in so nothing goes to waste. It's an old-style one-pot dinner that feeds six generously. A splash of something acidic at the end makes...
Pasta aglio e olio — garlic and oil pasta — is the beloved late-night Neapolitan classic made from almost nothing: spaghetti, a serious amount of garlic, olive oil, and chile, bound together by starchy pasta water. Done right it's glossy and restaurant-smooth,...
Creamy chestnut pasta is my cold-weather card to play — sweet, faintly nutty chestnuts folded into cream with thyme, over pasta in thirty minutes. It tastes like a holiday dish that took all afternoon. Vacuum-packed, canned, or frozen chestnuts make it a genuine...