Cooking Vegetarian: 2,600+ Recipes

Mushroom and beet borscht here is the clear, crystal-honest kind: a strained vegetable broth tinted ruby by beets and deepened by dried wild mushrooms. It's a slow Sunday project, five hours from first chop to ladle, and every minute shows. Serve it piping hot in...

Spanish-inspired garlic and tomato soup is what happens when you have good olive oil, a head of garlic, sweet paprika, and day-old bread all pointing at dinner. The soup itself is silky and rust-red; the buttered toast floating on top is non-negotiable. Thirty-five...

Vibrant green spinach and potato soup looks like spring in a bowl and tastes richer than its short ingredient list suggests. A generous spoonful of sour cream and a squeeze of lemon finish it with just the right tang. Ready in forty-five minutes, blender optional....

Rainbow veggie stew takes the entire farmers' market, corn, eggplant, peppers, zucchini, mushrooms, and cabbage, and slow-simmers it into one deeply savory pot. My secret ingredient is that single chopped dill pickle, which slips in just the right tangy edge....

A very simple noodle soup with bean broth proves that the liquid you usually pour down the drain is secretly the best soup base you own. A knob of butter, good paprika, and fettuccine turn it into a twenty-five-minute dinner. Peasant-kitchen genius, spoon edition....

No-waste potato peel broth turns a bowl of scrubbed peels into a surprisingly fragrant, golden stock, and makes you feel smug about every soup you build on it. Onion, carrot, celery, and a sprig of parsley do the supporting work. Simmer, strain, and your scraps just...

Homemade vegetable broth, honest liquid gold, simmers everyday vegetables into a stock so fragrant you'll never buy the boxed stuff again. Celery, onions, carrots, potatoes, and turnips melt into a broth with real body. Four unhurried hours on the stove, and your...