Cooking Vegetarian: 2,600+ Recipes
Tex-Mex vegetarian sushi with roasted poblano and avocado is what happens when maki crosses the border. Smoky roasted poblanos, black beans, and creamy avocado roll up with crushed tortilla chips for crunch, finished with ponzu or salsa. The whole hour and change is...
Vegetarian California rolls prove you don't need crab for the classic to work. Creamy avocado, deseeded cucumber, and daikon or pea sprouts roll into seasoned rice, crowned with Faux Roe for that signature pop. It's assembly, not cooking, once the rice is...
Crispy coconut tofu sushi rolls pair crackly coconut-panko tofu with cool, crunchy vegetables. The tofu is pressed, dusted in starch, dipped in Vegan Tempura Batter, and rolled in unsweetened coconut flakes with panko before its quick fry, layered with red cabbage,...
Veggie spider rolls with mushroom tempura are the crunchiest thing I know how to make at home. Shimeji and enoki mushrooms get a starch dusting, a dip in Vegan Tempura Batter, and a quick fry, then roll up with cucumber, daikon, and romaine. Two hours total, and they...
Southern style sushi with pickled okra and corn brings a Dixie accent to homemade maki. Tangy pickled okra, sweet corn, and crunchy carrot and red pepper matchsticks roll into sesame-flecked sushi rice. Assembly is fifteen minutes once the rice is cooked. Get ready to...
Jewel-toned veggie sushi rolls with beet are the prettiest thing I know how to make in fifteen minutes. Grated raw beet, ginger, and lemon zest blushing the rice pink while roasted beet strips, carrot matchsticks, and watercress fill the middle. Vegetarian Ponzu for...
Spicy tofu sushi rolls are my vegetarian answer to spicy tuna. Tiny cubes of tofu soak up garlic chili paste, dark sesame oil, and fresh orange juice and zest, then roll up with cool avocado wedges. The orange isn't a gimmick — it rounds out the heat beautifully....
Asparagus and almond sushi rolls are spring rolled up in nori. Blanched asparagus and roughly chopped toasted almonds go into seasoned rice with a swipe of Sesame Soy Mustard — crunchy, grassy, and a little punchy all at once. Rolling takes fifteen minutes once the...
Broccoli-stem kimchi inari is zero-waste sushi that tastes like a masterstroke. Those thick broccoli stems — usually compost — turn quick-pickle tangy with daikon, carrot, garlic chili paste, and ginger, then tuck into inari pouches with seasoned rice. Twenty-five...
Vibrant spinach nigiri proves a sushi topping doesn't need fish to be beautiful. Blanched spinach, seasoned with dark sesame oil and salt, drapes over pressed rice and gets a belt of nori with black sesame seeds. Forty-five minutes, most of it rice time, and the...
Easy shiitake mushroom nigiri is the vegetarian sushi piece that wins over fish loyalists. Pan-cooked shiitake caps, briefly marinated for extra flavor, sit on hand-pressed rice with ginger and scallion, a strip of nori holding it all together. Tomato furikake...
Miso eggplant inari sushi is what happens when two good ideas meet in one pouch. Diced miso-pickled eggplant and wakame fold into seasoned sushi rice with miso dressing, then everything tucks into soft inari pockets. The rice filling can be made two days ahead — meal...