Cooking Vegetarian: 2,600+ Recipes
Vegan king oyster mushroom 'scallops' with tarragon corn sauce — the fanciest 25 minutes in vegetarian cooking — thick mushroom stems seared golden and pooled in a silky corn sauce with a curry undertone. Even devoted carnivores do a double take. Looking for...
Easy tandoori tofu with grilled vegetables brings the flavors of a tandoor to your own grill — yogurt-marinated tofu charred at the edges, skewered with baby zucchini, onion, and cherry tomatoes. Most of the total time is hands-off marinating, and it shows. Craving...
These incredible vegetarian tofu gyros bring Greek street food home — chewy, well-seasoned tofu slabs with a cool cucumber tzatziki made from strained Greek yogurt. Thirty-five minutes, and you're running your own souvlaki stand. Craving a trip to the...
The best healthy chilaquiles verdes begin with a charred salsa verde — tomatillos, jalapeño, and Anaheim blackened under the broiler, then blended with cilantro and avocado. Twenty minutes of prep and breakfast tastes like a Mexican market. The Best Healthy...
This healthier, hearty brown rice and pea risotto is the weeknight version of the classic — same slow-stirred comfort, nutty whole grains, and a burst of sweet peas at the end. No wine required, and dinner lands in about an hour. A Healthier, Hearty Risotto You'll...
This roasted vegetable and chickpea Israeli couscous salad is a potluck's best friend — caramelized eggplant and red pepper over pearl couscous with briny pimento-stuffed olives and a double hit of parsley and mint. It feeds nine and tastes even better at room...
This creamy brown rice risotto with sweet peas is nuttier and chewier than the white-rice kind — and honestly better for it. Frozen petite peas and a spoonful of yogurt cheese fold in at the end for a spring-green finish. A Healthier Take on a Gourmet Classic Who says...
Miso udon bowl with roasted sweet potato and tofu — this is my cold-evening cure — chewy udon in a deep red miso broth with soft tofu cubes and scallions. The sweet potato roasts while the broth comes together, so it's 45 minutes start to slurp. There's something...
Fatayer sabanekh — Lebanese spinach triangles — are my favorite thing to do with store-bought dough: a lemony, sumac-kissed spinach filling with toasted pine nuts folded into neat golden parcels. They disappear as fast as you can bake them. If you've ever explored...
Butternut squash pizza with caramelized onions, portobello, and hazelnuts is autumn on a Friday night — sweet roasted squash, jammy onions, and a whole wheat crust with crunch from chopped hazelnuts. It's a project pizza, in the best way. Forget tomato sauce!...
This creamy coconut chana dal is the one-pot comfort dinner I make when the weather turns — split chickpeas simmered soft with ginger, turmeric, and garam masala, finished with toasted coconut and lime. It tastes like it took far longer than an hour. There's nothing...
An Elegant, Earthy Bowl of Goodness Welcome to a dish that feels incredibly gourmet yet is wonderfully simple to create. We're using two powerhouse ingredients today: black 'beluga' lentils, the caviar of the legume world, and deeply flavorful dried porcini mushrooms....