Cooking Vegetarian: 2,600+ Recipes
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
Miso pickled eggplant — nasu miso-zuke — is the sweet-salty Japanese pickle I make whenever eggplants look good at the market. Cubes of eggplant burrow into a miso-mirin bed with ginger and garlic, then wait about four hours while the flavor soaks in. Slice, wipe...
Quick vegetarian and vegan kimchi — fish-free and fridge-ready — proves you don't need fish sauce for that tangy crunch. Miso steps in for the umami, stirring into a paste of ginger, garlic chili paste, and rice vinegar with napa cabbage, daikon, and carrot....
This crispy sweet chili eggplant salad is hot-and-cool, sweet-and-spicy, and better than it has any right to be. Shards of potato-starch-crusted eggplant fry up golden, then land on arugula with cilantro, mint, and warmed sweet chili sauce. Thirty minutes for a salad...
Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the...
Molasses and soy-glazed sweet potato wedges are sticky, caramelized, and impossible to stop eating. The wedges roast in olive oil, then take on a glaze of molasses or sorghum, soy sauce, and a splash of water until the edges turn lacquered. Thirty-five minutes for a...
This 10-minute vegetarian miso soup is the bowl I make when comfort needs to be fast. Wakame and soft tofu float in vegetarian dashi, and the miso paste dissolves in at the very end. It tastes like it simmered all afternoon; your stopwatch says ten minutes. There's...
Spaghetti squash somen is the refreshing, gluten-free twist my summer noodle bowl needed. Shredded squash stands in for wheat somen noodles, cooked gently in dashi, with a mirin-soy dipping sauce and ginger-scallion toppings. It eats light, cool, and quietly...
Tempura fried brie is the party trick that earns applause before anyone tastes a bite. A frozen wedge of brie goes into a light soda-water batter, fries for moments, and lands on the table with three sauces — vegetarian eel, sweet chili, and amazu with cherries and...
These restaurant-worthy vegetarian gyoza are the weekend project you'll be glad you spent. A savory filling of shiitake mushrooms, spinach, and cabbage gets sealed into crisp-bottomed dumplings, with a soy-rice vinegar dipping sauce on the side. Seventy minutes...
Miso glazed eggplant — nasu dengaku — is the dish that made me love eggplant. The glaze is just miso, sugar, mirin, and sesame oil, painted over scored eggplant and broiled until caramelized at the edges. Twenty-five minutes later you have something sweet, savory, and...
Chickpea and red cabbage pita pizzas — with toasted cumin for warmth — are my back-pocket dinner when friends drop by. Warm pita rounds get a quick slaw of balsamic-tossed red cabbage, chickpeas, and crumbles of chilled goat cheese. Thirty-three minutes, six pizzas,...