Cooking Vegetarian: 2,600+ Recipes
Homemade vegetarian ponzu sauce is the bright, citrusy splash that wakes up everything from cold tofu to noodle salads. It's nothing more than soy sauce, three fresh citrus juices, rice vinegar, and mirin stirred together. Give it a day in the fridge to mellow...
This 10-minute homemade black bean sauce delivers deep, savory restaurant flavor faster than takeout. Fragrant fermented black beans sizzle with ginger and garlic, then simmer in a soy-dashi broth until glossy. Spoon it over rice or noodles and dinner is done. Ready...
This incredible homemade orange sauce brings sweet, sticky heat to the table in fifteen minutes flat. Fresh orange juice and grated ginger simmer with garlic chili paste into a glossy glaze that happens to be both vegan and gluten-free. Keep a jar in the fridge and...
The only miso dressing you'll ever need is a five-ingredient jar: white miso, sushi rice dressing, soy sauce, a neutral oil, and water to thin it. Whisk it once and you'll keep a jar in the fridge permanently — the recipe's not-exaggerating name is...
Simple sweet vinegar sauce — amazu — is three ingredients with an outsized job: rice vinegar, vegetarian dashi, and sugar warmed together into the bright, gentle-sweet dressing behind Japanese sunomono. Fifteen minutes, and it keeps, quietly improving everything from...
Easy homemade vegetarian tomato sauce in 35 minutes tastes like it simmered all afternoon, and the reason is technique, not time: fry the tomato paste until it darkens and the whole pot deepens. Two cans of no-salt tomatoes put you in charge of seasoning. Double it,...
Not your average cranberry sauce earns the name: fresh cranberries simmer with orange juice and zest, mixed berries, and a whisper of nutmeg until everything turns ruby and glossy. Sixteen minutes, one pot, and it sets as it chills into something spoonable. Once...
Mediterranean Breeze quinoa bowl with lemon-garlic tahini sauce is the 20-minute dinner that never tastes like a shortcut. Turmeric, cumin, and oregano turn the quinoa golden while you whisk the dressing, and the tahini loosened with broth turns silky enough to make...
This vegetarian puttanesca sauce with TVP has all the briny punch of the original — kalamatas, capers, garlic, and a slow-simmered tomato base — with rehydrated TVP giving it substance and staying power. It makes enough for ten plates, easily. Don't let the name fool...
Cilantro pumpkin seed pesto is my ten-minute, no-cook sauce for the weeks the cilantro bunch is enormous: stems and all blitzed with garlic, toasted pepitas, lemon, and olive oil. Bright, herbal, endlessly spoonable. A Fresh Twist on Pesto!Move over, basil! While I...
Craving a rich, comforting bowl of pasta bolognese but want to keep it plant-based? Look no further! This Hearty Tempeh Bolognese is your new weeknight hero. We're using crumbled tempeh to create an unbelievably 'meaty' and satisfying texture that will win over even...
This vibrant and smoky Spanish romesco sauce takes all of 30 minutes and earns its keep on everything from roasted vegetables to a plain piece of toast. The ancho chile and sweet paprika bring a gentle smoke, while toasted almonds and whole-grain bread give it that...