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

This Moroccan-spiced lentil stew is the cleverest shortcut dinner I know — a carton of prepared lentil soup gets doctored with cinnamon, cumin, crushed tomatoes, chickpeas, and a handful of raisins until it tastes slow-cooked. Sweet, savory, and gently warm, the way...

Summer sweet corn and leek chowder tastes like the farmers market in a bowl — sweet kernels simmered with melty leeks, sweet potato, and green beans in a milky broth, with a smoked paprika hum and a splash of dry sherry for depth. Butter and olive oil split the...

Curried red lentil soup with lemon is my cold-weather default — red lentils collapse all on their own into a soft, spoonable soup with onions, carrots, and celery melted through and curry powder doing the warming. The lemon at the end is not optional; it makes the...

This 30-minute chipotle black bean chili is smoky, dark, and deeper-tasting than its cook time suggests — chipotle chile powder does the heavy lifting, with chili powder, cumin, and oregano behind it. Corn adds pops of sweetness against the black beans. Thirty...

Rustic pasta e ceci (chickpea and pasta soup) is the Italian pantry dinner I've been making on repeat — crushed tomatoes, chickpeas, carrots, and celery simmered with ditalini until the soup eats like a stew. It costs almost nothing and feeds six generously....