Cooking Vegetarian: 2,600+ Recipes
Incredible vegetarian posole rojo earns its name: dried pasilla chiles blended into a deep red broth around white hominy, black beans, and fire-roasted tomatoes, with sweet leeks standing in where pork used to be. The tortilla-chip garnish bar does real work at the...
New World vegetarian chili swaps the usual canned tomatoes for a whole jar of medium salsa — so the chopping is done for you — then piles in crumbled soy meat, pinto beans, lima beans, and corn. It's chunky, spunky, and feeds a crowd of eight. Mounded with diced...
This Moroccan-spiced lentil stew is the cleverest shortcut dinner I know — a carton of prepared lentil soup gets doctored with cinnamon, cumin, crushed tomatoes, chickpeas, and a handful of raisins until it tastes slow-cooked. Sweet, savory, and gently warm, the way...
Summer sweet corn and leek chowder tastes like the farmers market in a bowl — sweet kernels simmered with melty leeks, sweet potato, and green beans in a milky broth, with a smoked paprika hum and a splash of dry sherry for depth. Butter and olive oil split the...
Curried red lentil soup with lemon is my cold-weather default — red lentils collapse all on their own into a soft, spoonable soup with onions, carrots, and celery melted through and curry powder doing the warming. The lemon at the end is not optional; it makes the...
This 30-minute chipotle black bean chili is smoky, dark, and deeper-tasting than its cook time suggests — chipotle chile powder does the heavy lifting, with chili powder, cumin, and oregano behind it. Corn adds pops of sweetness against the black beans. Thirty...
Rustic pasta e ceci (chickpea and pasta soup) is the Italian pantry dinner I've been making on repeat — crushed tomatoes, chickpeas, carrots, and celery simmered with ditalini until the soup eats like a stew. It costs almost nothing and feeds six generously....
Warm potato salad with smoky tempeh bacon crumbles is my barbecue plate's vegetarian plot twist — crumbled tempeh caramelized with blackstrap molasses, tamari, ketchup, and a few drops of Liquid Smoke until it's bacon-ish in the best way, folded over tender...
Japanese-inspired teriyaki tofu salad with sesame dressing is a 25-minute main built from convenience wins — store-bought baked teriyaki tofu, shelled edamame, and tender tatsoi and mizuna leaves under a creamy tahini-sesame dressing. It's fresh but substantial,...
Asian-style tossed salad with baked tofu is my no-cook dinner trick for hot nights — matchsticks of celery, carrot, turnip, and cucumber tossed with savory baked tofu and shiitake caps in a soy-rice vinegar dressing sweetened with brown sugar. Twenty minutes of knife...
Warm beluga lentil and broccoli salad with honey-mustard dressing is the salad I make when I want something substantial — glossy black lentils, charred broccoli, and toasted almonds under a sharp honey-mustard vinaigrette. Yes, the lentils soak overnight; that's...
Grilled vegetable and quinoa salad is my whole summer in a bowl — smoky charred red peppers and zucchini tossed with red quinoa, Kalamata olives, sun-dried tomatoes, and a white balsamic and basil dressing, finished with cool arugula and crumbled goat cheese. It eats...