Cooking Vegetarian: 2,600+ Recipes
Cardamom-orange butter, elaiche makhan, is soft unsalted butter whipped with frozen orange juice concentrate, coarsely crushed cardamom, and an optional whisper of orange flower water. It's a compound butter that turns plain toast and scones into something...
Homemade butter, makhan, is nothing more than cold heavy cream churned until it breaks into golden butter and buttermilk, then rinsed in ice water until the water runs clear. The flavor is sweeter and cleaner than anything from a carton. A pinch of salt is the only...
Mauritian rougaille is a bright no-cook tomato relish that Mauritians serve with almost everything. Diced tomatoes, sweet onion, green bell pepper, garlic, and ginger come together raw with cilantro and a flick of cayenne — twenty-five minutes, most of it resting...
Soy-ginger marinated tofu is the game-changing recipe that finally made me look forward to tofu. A punchy marinade of soy sauce, fresh ginger, scallions, sesame oil, and vinegar soaks into firm tofu, with an optional cornstarch-and-oil finish for crispy edges....
This velvety saffron tomato purée slow-roasts Roma tomatoes with butter, thyme, and basil until their sugars concentrate, then finishes with saffron and a pour of cream. Think of it as tomato soup's elegant older sibling — silkier, deeper, and faintly golden....
Creamy avocado vinaigrette is what happens when guacamole learns to pour: ripe avocado blended with lemon juice, two oils, garlic, and a dash of hot sauce into a dressing that clings to greens instead of pooling. Five minutes, one jar. It makes anything green taste...
Unlock the secret to incredible Middle Eastern flavor with this foolproof, creamy tahini sauce! In just five minutes, you can whip up a batch of this liquid gold that will elevate everything from falafel bowls to roasted vegetables. Forget store-bought versions; this...
Creamy cucumber and avocado sauce is cool, green, and quietly luxurious: a butter and flour base thinned with warm milk, then blended with ripe avocado, lemon, and cucumber. It makes about three cups and disappears faster. This is the sauce early summer was waiting...
Velvety Hungarian paprika sauce is what your steamed potatoes, eggs, and vegetable cutlets have been missing: a smooth, cream-finished sauce built on sweet Hungarian paprika with as much warmth as you want. Thirty minutes, one pan. This is the sauce behind countless...
Classic vegetarian béchamel sauce is one of cooking's mother sauces and one of its easiest: butter, flour, and hot milk cooked into a smooth white sauce, perfumed with onion, bay, thyme, and a whisper of nutmeg. It lasagnas, it gratins, it turns leftover...
Quick baghara baingan — eggplant in a peanut and sesame sauce — is the Hyderabadi classic slimmed down for a weeknight: peanut butter and tahini stand in for the long grinder work, with tamarind and dark brown sugar for sweet-sour depth. I've always been captivated by...
Kathirikai poriyal — a South Indian eggplant stir-fry — pairs tender eggplant with chana dal, coriander seeds, and dried chilies ground into a coarse, nutty masala. It's the kind of side dish that quietly becomes the reason for the rice. Ready to explore the...