Cooking Vegetarian: 2,600+ Recipes
Stir-fried noodles with tofu, okra, and cherry tomatoes make okra skeptics into believers. Small young okra gets a cider-vinegar toss and a screaming-hot wok, so it stays crisp while the tomatoes burst into a garlicky soy sauce. Thirty minutes, one wok, dinner...
This cold tofu appetizer trio is my favorite way to open a Japanese-style meal. Chilled extra-firm tofu gets three personalities: gingery grated daikon and carrot with amazu, rich vegetarian eel sauce with fried onions and tomatoes, and bright ponzu with scallions....
This vegetarian Penang curry with tofu and pineapple is a weeknight win — a peanutty coconut curry where pineapple sweetness cuts through savory tofu and broccoli. Thirty-five minutes, one pan, six happy servings. Dreaming of the vibrant street food stalls of Penang,...
Easy tandoori tofu with grilled vegetables brings the flavors of a tandoor to your own grill — yogurt-marinated tofu charred at the edges, skewered with baby zucchini, onion, and cherry tomatoes. Most of the total time is hands-off marinating, and it shows. Craving...
These incredible vegetarian tofu gyros bring Greek street food home — chewy, well-seasoned tofu slabs with a cool cucumber tzatziki made from strained Greek yogurt. Thirty-five minutes, and you're running your own souvlaki stand. Craving a trip to the...
Grilled lemongrass-lime tofu skewers are my backyard-party secret — tofu cubes marinated in pounded lemongrass, ginger, shallot, and lime, grilled until charred at the tips, then tucked into lettuce leaves with snap peas. The bright, aromatic marinade is the whole...
Incredible high-protein seitan meatballs are Greek-inspired through and through — lemon, dill, and mint folded into a seitan and cottage cheese mix that stays shockingly juicy. A pinch of cinnamon and the baking soda do quiet, important work in the background. Looking...
Vegan tempeh bourguignon brings the French country classic to the plant-based table — tempeh cubes braised in red wine with shiitake mushrooms, carrots, tomato paste, and herbes de Provence. It's slow, winey, Sunday-supper food, and it reheats even better than it...
Broiled tofu with hot mango sauce is sweet, hot, and caramelized at the edges — chewy glazed tofu over quickly wilted mustard greens, with a mango chutney glaze that bubbles under the broiler. It's thirty minutes, mostly hands-off, and it wakes up a boring week....
Broccoli 'meatballs' with garlic-tomato sauce are the trick I pull on people who claim they don't like broccoli — savory vegetable orbs bound with almonds, Parmesan, and egg, simmered until sauce-soaked. They're tender inside, golden outside, and...
Seitan in mushroom red wine sauce is my date-night move — pan-seared seitan cutlets in a glossy sauce of mushrooms, dry red wine, Dijon, and thyme. It's bistro food, it's ready in thirty minutes, and it serves two for a reason. Looking for a show-stopping...
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...