Cooking Vegetarian: 2,600+ Recipes
Vibrant five-bean salad is the potluck bowl I've carried to every cookout: five kinds of beans, sweet corn, and crunchy vegetables in a zesty vinaigrette, marinated until everything knows each other. It serves twenty-four and costs almost nothing. Looking for the...
Crustless kale and sweet potato mini quiches are my freezer-workhorse breakfast: tender kale, sweet potato, and leek baked into twelve eggy cups with pesto stirred right into the custard. No crust means no rolling, and nobody misses it. Looking for the perfect,...
Hearts of palm 'crabless' cakes are everything I want in a crab cake, minus the crab: flaky, tender patties with scallions, red bell pepper, and a dash of Tabasco, served with avocado salsa and mango coulis. Nobody at the table ever asks what's missing....
Rustic Tomato & Broad Bean Vegetarian Quiche is summer in a pastry case — a tomatoey egg custard whisked with tomato purée and studded with peas and broad beans, in a buttery shortcrust you make by hand. Serve it just warm, in slices, to eight happy people. Tired...
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...
Who can resist the crispy, crunchy satisfaction of a perfectly rolled taquito? Forget the deep fryer! We're taking this fast-food favorite and giving it a wholesome, homemade makeover. These baked black bean taquitos are packed with a savory, gently spiced filling of...
Southwest-style Greek yogurt deviled eggs are the first plate emptied at every potluck I bring them to — lime zest and juice, cumin, and cilantro folded into the mashed yolks instead of the usual mayo-heavy filling. They taste like tacos in egg form. Crushed tortilla...
Healthy, cheesy, and crispy kale chips come out of my oven almost every Sunday — one bunch of curly kale, a tablespoon of olive oil, and a generous dusting of nutritional yeast. They shatter like potato chips and taste savory enough to settle a chip craving. They...
This creamy blueberry spinach smoothie (with tofu) is my stealth-protein breakfast — a handful of cubed firm tofu blended until you'd never know it's there. The baby spinach disappears completely under all those frozen blueberries. Five minutes, one blender,...
This 10-minute hummus veggie wrap is my back-pocket lunch: a spinach tortilla spread thick with hummus, then piled with marinated artichokes, cool romaine, and crunchy grated carrot. There is zero cooking involved. Pat the artichokes dry first and the whole thing...
Versatile seitan and lentil loaf is vegetarian meatloaf with real staying power. Lentils keep it moist, wheat gluten gives it sliceable structure, and a simmer in the dark liquid seasons it through — one loaf, many dinners. Tired of crumbly veggie loaves? Say hello to...
White Bean, Olive, and Thyme Spread is a creamy, briny dip that comes together in the time it takes to open a can. White beans blend smooth with garlic, lemon juice, olive oil, and dried thyme, then chopped green or black olives and parsley fold in for texture....