Cooking Vegetarian: 2,600+ Recipes
Smoky eggplant chokah — Bihari baingan chokha — roasts slim eggplants and plum tomatoes over a flame until the skins blister, then mashes them with raw mustard oil, shallots, mint, and cilantro. The smoke is the entire point. Transport your taste buds to the rustic...
Homemade veggie momos are a Himalayan street-food classic you can absolutely make in your own kitchen. Soft hand-rolled wrappers hold a ginger- and garlic-laced vegetable and paneer filling, and the fiery soy-vinegar dipping sauce makes the whole project worth it. Set...
Spicy chili daikon is the fresh, fiery little condiment I put out on sushi nights and keep reaching for afterward. Grated daikon meets fresh red chilies — Thai or bird's eye — for a punch that's sharp, juicy, and properly hot. Five minutes, two ingredients,...
Homemade vegan furikake — the Japanese rice seasoning — comes together in five minutes with ingredients you can actually pronounce. Crumbled nori, toasted sesame seeds, finely ground golden flax, salt, and a touch of sugar make the classic blend. Make the half-cup...
Sweet and salty soy mayonnaise might be the easiest condiment trick in my kitchen. Sorghum syrup brings toasty sweetness, soy sauce brings umami depth, and fresh garlic ties it together. Five minutes of stirring and you have a spread that makes burgers, fries, and...
Homemade Chinese hot mustard is sharper, fresher, and more alive than anything from a packet. Dry mustard powder and cold water are most of it, with soy sauce and dark sesame oil rounding off the edge. Ten minutes of resting later, you have the sinus-clearing...
This 5-minute flavor-packed curry mayonnaise turns a plain jar of mayo into the sauce everyone asks about. Madras curry powder, minced garlic, and a little garlic chili paste give it warmth and a slow kick. Stir it once, let it sit while you cook, and suddenly fries,...
Simple ginger scallion oil is one of those quiet condiments that changes everything it touches. Ginger and sliced scallions steep slowly in peanut oil until the kitchen smells savory and warm. A pinch of salt finishes it, and suddenly plain rice or noodles are dinner....
This creamy sesame ponzu dressing is tangy, nutty, and endlessly pourable. Tahini gives it body while ponzu brings the bright citrus-soy punch, with ginger and garlic for backbone. Fifteen minutes and one bowl, and you'll be putting it on salads, noodles, and...
Easy vegan dashi — a fragrant shiitake kombu broth — is the quiet backbone of so many Japanese recipes. With nothing but cool water, dried shiitakes, and a strip of kombu, you get a broth that's earthy, savory, and just a little briny. Ten minutes, mostly...
This simple vegetarian eel sauce gives you that sticky, caramel-sweet unagi glaze without any eel at all. Jaggery or palm sugar, sake, soy sauce, and vegetarian dashi simmer down in half an hour into a glossy drizzle. Brush it on anything and dinner tastes like a...
This homemade vegetarian tentsuyu — the classic tempura dipping sauce — comes together in five minutes flat. Warm dashi, mirin, and soy sauce balance into something savory-sweet that makes crisp tempura sing. Once you've made it yourself, the bottled version will...