Cooking Vegetarian: 2,600+ Recipes
Vegan sun-dried tomato and artichoke penne makes its creamiest sauce from silken tofu and soaked cashews — no overnight soaking, just hot water while the pasta cooks. Sun-dried tomatoes and marjoram carry the flavor, artichoke hearts make it feel like a treat....
Lemon herb orzo salad with edamame, cherry tomatoes, and toasted walnuts is the cookout dish people ask me to bring again. Fresh basil and dill do the heavy lifting, lemon zest does the rest, and it's just as good on day two — the recipe is right to call it a...
Mediterranean Breeze quinoa bowl with lemon-garlic tahini sauce is the 20-minute dinner that never tastes like a shortcut. Turmeric, cumin, and oregano turn the quinoa golden while you whisk the dressing, and the tahini loosened with broth turns silky enough to make...
A Mediterranean panini takes 16 minutes end to end: rustic whole grain bread, sun-dried tomato olive tapenade, fresh mozzarella, tomato, and spinach, pressed until the cheese gives in. This is my definition of a fancy lunch that isn't fancy to make. The press...
Crispy kimchi pajeon — Korean savory pancakes — come out of a 30-minute recipe with lacy, shattering edges and a soy-vinegar dipping sauce spiked with gochugaru. The two-flour batter is the quiet hero: whole wheat for body, brown rice flour for crunch. Rainy-day food,...
Spinach fettuccini with golden chanterelles and lacinato kale looks like a restaurant plate and behaves like a weeknight dinner — 30 minutes, one big pan. Chanterelles need almost nothing: hot oil, a little thyme and shallot, restraint. The starchy pasta water turns...
Vegetarian kimchi fried rice — kimchi bokkeumbap — is a 30-minute weeknight rescue built on day-old rice, pressed tofu, and a jar of kimchi. The trick is a hot pan and cold rice. Everything else is flexible, which is exactly what a Wednesday needs. A 30-Minute Wonder...
Vegetarian tea sandwiches with goat cheese and cucumber look fussy and take exactly 25 minutes. Soft goat cheese whipped with strained yogurt makes a tangy bed for watercress, grated carrot, and thin cucumber on dense rye or pumpernickel. They disappear first at every...
Who says a burger needs to be beef? Get ready to meet the undisputed king of veggie burgers: the Portobello Mushroom Burger. These aren't your average, crumbly patties. We're talking thick, juicy, and intensely savory mushroom caps, grilled to tender perfection,...
Roasted spaghetti squash with hazelnuts and crispy sage turns a four-pound winter squash into golden 'noodles' with almost no effort — the oven does the work while you toast nuts. Maple syrup and blackstrap molasses give the dish a sweet-savory edge, and...
Vegetarian Spanish rice gets its deep color by toasting tomato paste with the rice before the liquid goes in, so every grain tastes seasoned rather than coated. Long-grain brown rice takes its full 70 minutes on the stove, but the pot needs almost nothing from you....
Vibrant Cuban black beans get their depth from a slow sofrito of onion, green pepper, and garlic, then a finishing splash of balsamic vinegar that wakes everything up. Yes, dried beans take planning — the recipe builds in an overnight soak — but the pot itself is...