Cooking Vegetarian: 2,600+ Recipes
Brussels sprout thoran is the twenty-minute argument-ender for sprout skeptics. Shredded fine and stir-fried with black mustard seeds, curry leaves, red onion, and coconut, the sprouts turn sweet and nutty in a hot pan - a Keralan stir-fry that could not be simpler or...
Gujarati corn curry proves you do not need onion or garlic to build deep flavor. Fresh corn kernels simmer in a silky, yogurt-based gravy thickened with peanuts and chickpea flour - sweet, gently spiced, and on the table in 40 minutes. A food processor does the heavy...
Mushroom kheema - cremini mushrooms chopped fine and fried hard with cumin, red onion, ginger, and green chiles until dark, savory, and mince-like - is one of the best vegetarian tricks I know. Piled into toasted brioche buns with a spoon of buttery pan juices, it is...
Achari cauliflower brings Indian pickle flavors to the dinner table in 35 minutes. Black mustard seeds, curry leaves, and turmeric meet a generous hit of fresh lime juice, turning one cauliflower into something vibrantly sour, savory, and impossible to stop picking...
Whole roasted cauliflower in Mughlai-style sauce is pure dinner-table theater: one enormous head, roasted until burnished, then napped in a rich tomato-almond gravy fragrant with cinnamon, cloves, and kasoori methi. It takes just under two hours, and it is worth every...
Roasted root vegetable madras gives winter's mixed roots their moment. A hot oven concentrates their sweetness before they tumble into a Madras sauce built on curry leaves, red onion, garlic, ginger, and green chiles - dark, hot, and deeply savory. Seventy...
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...
Homemade preserved lemons ask for fifteen minutes of work and a few weeks of patience, then pay you back all year. Meyer lemons pack into jars with sea salt and their own juice, topped with a layer of olive oil. That salty-citrus depth is the secret behind half the...
Easy whole wheat pizza dough is my standing Friday order. Active dry yeast blooms in warm water with a teaspoon of sugar, olive oil enriches the dough, and a whole wheat–all-purpose blend keeps it chewy rather than heavy. The recipe makes two doughs, and the flour...
Sesame strawberry and rhubarb sushi rolls are dessert sushi that still behaves like sushi. Rhubarb simmers with sugar, water, and a splash of soy sauce until jammy, then rolls up with paper-thin strawberries, inari strips, and shredded daikon. Forty minutes, and it...
Homemade vegetarian sushi with roasted eggplant, shiitake & red pepper is easier than it looks and tastier than most takeout. Eggplant turns silky under dark sesame oil and soy sauce, shiitake slices go meaty, and roasted red pepper brings the sweet. Ten minutes...
Vegan dragon roll with honeydew, jalapeño, and cucumber is a sweet-heat spin on the sushi-bar showpiece. Honeydew matchsticks and cool cucumber fill the roll, paper-thin avocado forms the scales, and minced cilantro and Dragon Juice Sauce finish it. Fifteen minutes of...