Cooking Vegetarian: 2,600+ Recipes
Grill-worthy beet and tempeh burgers are the rare veggie burger built for live fire — grated beets, tempeh, and portobello bound with vital wheat gluten into firm, ruby-colored patties. They take a bit of doing, and they're the last word at a cookout. If you're...
Sweet and spicy glazed tempeh with garlic collards is Southern and Southeast Asian shaking hands on one plate — maple-orange-sriracha glazed tempeh over slow-cooked garlicky collard greens. The glaze lacquers as it cooks, and the collards drink up whatever the tempeh...
Easy crispy vegan tempeh bacon is the smoky-sweet strip I keep in the fridge — tempeh marinated in soy sauce, vinegar, and brown sugar with a hit of liquid smoke, then pan-fried until the edges crackle. BLTs, baked potatoes, and brunch all benefit from a batch....
Vegan seitan and stout stew is Irish-pub comfort made meatless — seitan and smoky tempeh bacon in a dark gravy of stout, thyme, and butternut squash, with edamame for a final burst of green. It's rich enough that nobody asks where the lamb went. There's nothing...
The ultimate grillable veggie burger is the one that doesn't fall through the grates — a sturdy mix of white beans, red quinoa, and vegetables that chars outside and stays juicy inside. If you'd given up on veggie burgers surviving live fire, this is the...
Mediterranean veggie burgers with tzatziki sauce are what I grill for people who claim veggie burgers are boring — lentils and chickpeas studded with Kalamata olives, warmed with cumin and coriander, cooled with a swipe of tzatziki. Herb-heavy, olive-salty, and...
Incredible high-protein seitan meatballs are Greek-inspired through and through — lemon, dill, and mint folded into a seitan and cottage cheese mix that stays shockingly juicy. A pinch of cinnamon and the baking soda do quiet, important work in the background. Looking...
Vegan tempeh bourguignon brings the French country classic to the plant-based table — tempeh cubes braised in red wine with shiitake mushrooms, carrots, tomato paste, and herbes de Provence. It's slow, winey, Sunday-supper food, and it reheats even better than it...
Broiled tofu with hot mango sauce is sweet, hot, and caramelized at the edges — chewy glazed tofu over quickly wilted mustard greens, with a mango chutney glaze that bubbles under the broiler. It's thirty minutes, mostly hands-off, and it wakes up a boring week....
Broccoli 'meatballs' with garlic-tomato sauce are the trick I pull on people who claim they don't like broccoli — savory vegetable orbs bound with almonds, Parmesan, and egg, simmered until sauce-soaked. They're tender inside, golden outside, and...
Seitan in mushroom red wine sauce is my date-night move — pan-seared seitan cutlets in a glossy sauce of mushrooms, dry red wine, Dijon, and thyme. It's bistro food, it's ready in thirty minutes, and it serves two for a reason. Looking for a show-stopping...
Nectarine and basil bulgur salad is summer in a bowl — juicy stone fruit, creamy white beans, and cool torn basil over tender bulgur with a lemony dressing. Sweet, savory, and herby in the same bite, it's the salad I make the moment nectarines show up at the...