Cooking Vegetarian: 2,600+ Recipes
Radishes with Creamy Garlic Milk Dressing is a gently cooked French-style starter — pink radishes simmered briefly with their leaves in garlic-infused whole milk, seasoned with nothing more than salt and pepper. Mild, milky, and quietly addictive. Forget relegating...
Addictively Sticky Marmite Roasted Potatoes are exactly what the title promises — small new potatoes roasted crisp, then rolled through a salty-savory Marmite glaze loosened with hot water. Four ingredients, thirty-five minutes, no survivors. If there's one secret...
Honey & Chervil Roasted Carrots come out of the oven sticky-glossy and sweet, then get a scattering of fresh chervil that makes a root vegetable taste like spring. Thirty minutes, one tray, five ingredients doing all the work. Ready to transform the humble carrot...
Brown Butter Parsnip Mash is 35 minutes of weeknight luxury — parsnips boiled tender, crushed, and enriched with butter browned until it smells toasted, with a whisper of fresh nutmeg. It turns roast dinners out of ordinary Tuesdays. Forget everything you thought you...
Roasted Acorn Squash with Truffle Oil and Peanuts is sweet-meets-savory oven magic — acorn squash caramelized with demerara sugar and cinnamon, then finished with salted peanuts, spring onion, and a drizzle of truffle oil. Forty minutes, one tray. Embrace the cozy...
From Humble to Haute: The Magic of Red Wine Lentils is a dinner-party vegetarian main — roasted Portobello mushrooms over Puy lentils simmered with a heavy 150ml (5.1 fl oz) pour of red wine and roast garlic, finished with stir-fried spring greens. It tastes like far...
Jerusalem Artichoke, White Wine, and Thyme Pie turns 1.4kg (3.09 lb) of knobbly winter tubers into a glossy, aromatic filling — 400ml (13.5 fl oz) of dry white wine with thyme, thickened with grated potato and a little cornflour, sealed under shop-bought puff pastry....
The Ultimate Make-Ahead Savory Pudding is the dinner party's best friend — baked goat's Cheddar soufflé-puddings with roasted tomatoes and crisp Little Gem in fried onion vinaigrette, assembled today and baked straight from the fridge tomorrow. Assemble...
This classic creamy hummus recipe is four ingredients away — chickpeas, tahini, lemon, and garlic — but the method is what makes it silky instead of grainy. Ten minutes, one food processor, and you'll never go back to the tub. Say goodbye to store-bought tubs...
Classic vegan pot pie with herb crust is the cozy centerpiece I make for company — seasoned tofu, potatoes, and vegetables folded into a savory filling under a fragrant golden crust. Nobody misses the chicken, and everybody fights over the crust. There's nothing quite...
Smoky lentil and leek soup gets its smoke from an unexpected place — smoked almonds, chopped and simmered right into a 30-minute pot of brown lentils, leeks, and cumin-toasted carrots. A cool dollop of Greek yogurt on top balances every spoonful. When the craving for...
Soy chorizo and pinto bean tacos are my fastest weeknight fix — the crumbled soy chorizo crisps in hot oil with garlic and tomatoes while the pinto beans turn creamy in the same pan. Twenty-five minutes later you're stuffing corn tortillas with avocado, queso...