Cooking Vegetarian: 2,600+ Recipes
Carrot and ricotta quiche in a phyllo crust is what happens when you want quiche without the pastry project — crackly layers of paper-thin phyllo holding a custard of ricotta, sweet grated carrots, and shallots. Gentle, golden, and a little bit fancy. Craving a...
Zesty tofu lettuce wraps taste like the restaurant appetizer I always order twice — crumbled tofu sizzled with ginger, lemongrass, and garlic, water chestnuts for crunch, and a glossy soy-hoisin glaze with as much sriracha as you can talk yourself into. Spoon the hot...
Spicy peanut stuffed okra (bharwa bhindi) is the Indian side I make most often — slender pods slit lengthwise and packed with a ground peanut, onion, and warm-spice filling, then pan-cooked until tender. It's spicy, nutty, and faintly sweet from the onions. One...
This one-pan vegetarian sausage and cabbage skillet is the 20-minute dinner I make when the week gets away from me — browned sausage links, sweet softened onion, and cabbage that goes tender at the edges while staying crisp in the middle. It's humble food that...
Vegetarian California club with tempeh bacon stacks everything you love about a club. Crisp lettuce, ripe tomato, and avocado go on whole grain bread with smoky tempeh standing in for the bacon. It slices into the prettiest lunch in the house. Who says you can't...
The dosadilla is that glorious culinary mashup of dosa and quesadilla. Warm mashed potatoes curried with peas and scallions stuff into a crisped tortilla, giving you the best of India and Mexico in one pan. It was made for leftover mashed potatoes. A Culinary Mashup:...
Vegetarian oyster mushroom po' boys are the meatless Cajun classic done right. Crispy Old Bay-panko oyster mushrooms pile into a sub roll with soy mayo, shredded lettuce, tomato, and hot sauce. Dinner lands in under twenty minutes. A Taste of New Orleans,...
20-minute vegetarian sloppy Joes are weeknight nostalgia without the meat. Frozen vegetarian ground crumbles simmer in a tangy ketchup-mustard-relish sauce with mild green chiles and pile onto toasted buns. Kids and grown-ups alike go quiet while eating them. Get...
Vegetarian portobello muffuletta is the meatless take on New Orleans' famous pressed sandwich. Balsamic-kissed portobellos and a punchy olive salad layer into a round Italian loaf, and a good pressing turns it all into one glorious whole. A single sandwich feeds...
Veggie-packed avocado wraps are the ultimate 10-minute healthy lunch. Mashed avocado and a rainbow of crunchy vegetables roll up in spinach or tomato tortillas, no cooking required. They've saved more busy afternoons than I can count. The Ultimate 10-Minute...
Foolproof blender mayonnaise is the two-minute trick that spoils you for the jar: one room-temperature egg with mustard, salt, and cayenne, emulsified with a slow stream of oil and finished with lemon. Vegetarian, cheaper than store-bought, and better than it has any...
Simple zero-waste homemade breadcrumbs are the best kind of kitchen alchemy: stale bread, ends, and heels pulsed into crumbs and toasted to golden in about ten minutes total. Once you've used them in a crispy topping, the store canister never comes home again....