Cooking Vegetarian: 2,600+ Recipes
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the...
Tempura fried brie is the party trick that earns applause before anyone tastes a bite. A frozen wedge of brie goes into a light soda-water batter, fries for moments, and lands on the table with three sauces — vegetarian eel, sweet chili, and amazu with cherries and...
Miso glazed eggplant — nasu dengaku — is the dish that made me love eggplant. The glaze is just miso, sugar, mirin, and sesame oil, painted over scored eggplant and broiled until caramelized at the edges. Twenty-five minutes later you have something sweet, savory, and...
Chickpea and red cabbage pita pizzas — with toasted cumin for warmth — are my back-pocket dinner when friends drop by. Warm pita rounds get a quick slaw of balsamic-tossed red cabbage, chickpeas, and crumbles of chilled goat cheese. Thirty-three minutes, six pizzas,...
Wasabi deviled eggs are the appetizer that disappears first at every party. The filling gets its sinus-tingling kick from wasabi powder and prepared horseradish, balanced by mayonnaise, mustard, and a splash of soy sauce. Prefer a different kind of heat? The sriracha...
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,...
Gourmet veggie English muffin pizzas take 21 minutes, most of that the oven melting yogurt cheese, zucchini, and red onion onto crisp split muffins. A rubbed garlic clove and a dusting of nutritional yeast make them taste deliberate rather than thrown together. My...
Crispy kimchi pajeon — Korean savory pancakes — come out of a 30-minute recipe with lacy, shattering edges and a soy-vinegar dipping sauce spiked with gochugaru. The two-flour batter is the quiet hero: whole wheat for body, brown rice flour for crunch. Rainy-day food,...
These ultimate plant-powered fajitas get their sizzle from a from-scratch seasoning blend — cumin, chili powder, and smoked paprika — tossed with pressed tofu and three kinds of peppers. Thirty minutes of prep, thirty at the stove, and the whole table eats happy. The...
These homemade baked blue corn tortilla chips come out of the oven in 12 minutes with a smoky, spicy coating that puts any bagged chip to shame. A dusting of nutritional yeast and two kinds of paprika means big flavor with no fryer in sight. Say goodbye to greasy,...
Avocado and tomato bruschetta is my honest appetizer: toasted baguette rubbed with garlic, piled with lemon-dressed tomatoes and avocado, basil cut over the top. Twenty-five minutes, most of it toasting bread, and it's the first plate gone. The Ultimate...