All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Arborio and black rice risotto with Brussels sprouts and lemon zest is dinner with drama — jet-black grains ribboned through creamy white risotto. Quartered sprouts caramelize in olive oil, white wine and warm broth build the cream, and lemon juice and zest bring it...

Saffron risotto with fresh favas and green garlic is spring on a spoon. Arborio rice drinks warm broth scented with a generous pinch of saffron and a splash of Pinot Grigio, then sweet favas and mild green garlic fold in. It's thirty minutes at the stove after...

Roasted root vegetables with chermoula, chickpeas, and basmati rice is the bowl I make when the market gets rooty. Roughly a kilo of carrots and friends roast at high heat, then get tossed with lemony-herby chermoula and chickpeas. A poached egg on top is optional and...

Wild rice bowl with seared Brussels sprouts, winter squash, and tofu is cold-weather comfort with crunch. Halved sprouts and cubes of kabocha or butternut caramelize in olive oil, Baked Seasoned Tofu brings the protein, and fresh mint keeps it from getting too...

Spring vegetable lasagna with herbed béchamel skips the red sauce and loses nothing. No-boil noodles layer over your favorite prepared spring vegetables under a silky shallot béchamel loaded with Parmesan and fresh herbs. Twenty-five minutes to build, forty-five to...

Perciatelli with broccoli raab and red pepper flakes is a thirty-minute weeknight classic with an Apulian accent. Thick, hollow perciatelli grab the garlicky oil, the raab brings its happy bitterness, and Pecorino rounds it out. It's pasta night at its most...