Cooking Vegetarian: 2,600+ Recipes
These moist chocolate cherry quinoa muffins hide a whole roster of good stuff — cooked quinoa, finely grated zucchini, and a spoonful of espresso dissolved in to deepen the cocoa. Low-fat sour cream keeps them tender for days, and they are chocolatey enough to pass as...
This mind-blowing sweet potato chocolate cake is the dessert nobody can quite place — dense and rich like a flourless torte, with sweet potato doing half the work. Separated eggs and gently folded whites make the crumb barely airy, almond flour keeps it gluten-free,...
These individual vegan cherry pistachio crisps feel like tiny personal pies, and they bake in about half an hour. Frozen sweet cherries bubble up with maple syrup, orange zest, and a drop of almond extract while the oat-and-pistachio crumble goes golden on top....
Homemade cashew cream (rich & creamy dairy-free substitute) is the quiet workhorse of a vegetarian kitchen: one ingredient, some water, and a blender. Soaked raw cashews whip up silky and neutral, ready to finish soups, loosen sauces, or stand in for cream in...
This quick plant-based banana pudding goes from cupboard to bowl in about 8 minutes, and it tastes like far more effort. Very ripe bananas and maple syrup do the sweetening, cashew cream makes it thick and velvety without a drop of dairy, and a little orange juice and...
Craving a rich, comforting bowl of pasta bolognese but want to keep it plant-based? Look no further! This Hearty Tempeh Bolognese is your new weeknight hero. We're using crumbled tempeh to create an unbelievably 'meaty' and satisfying texture that will win over even...
This vibrant and smoky Spanish romesco sauce takes all of 30 minutes and earns its keep on everything from roasted vegetables to a plain piece of toast. The ancho chile and sweet paprika bring a gentle smoke, while toasted almonds and whole-grain bread give it that...
Homemade vegan cashew cheese is the blender trick that quietly replaced dairy in my kitchen — soaked cashews whipped with nutritional yeast, lemon, and a splash of white balsamic into something genuinely spreadable. Soak the night before; blend for five minutes;...
Creamy vegan peanut sauce is the multi-tasker I keep in a jar in the fridge — coconut milk and peanut butter simmered with shallot, garlic, and a flicker of chili, then brightened with lime. Fifteen minutes, and it upgrades everything it touches. Get ready to meet...
Edamame and mint pâté sandwiches are my spring-lunch obsession — a bright green spread of edamame, walnuts, and fresh mint piled on whole-grain bread with arugula, roasted red peppers, and cucumbers. The spread keeps all week, which means instant lunches all week....
This classic creamy hummus recipe is four ingredients away — chickpeas, tahini, lemon, and garlic — but the method is what makes it silky instead of grainy. Ten minutes, one food processor, and you'll never go back to the tub. Say goodbye to store-bought tubs...
Hearty whole-grain flaxseed bread is the daily toast I keep on the counter — a wheat-and-flax loaf sweetened with molasses, sturdy enough for sandwiches and tender enough to eat plain. An egg-white wash gives it a soft gleam and helps the seeds stay put. There's...