Cooking Vegetarian: 2,600+ Recipes
This classic kasha with mushrooms and onions is comfort food at its most honest: nutty buckwheat groats coated in beaten egg before simmering, so every grain stays separate and fluffy. It's a 40-minute side that tastes like it took all afternoon. Craving a side...
These honey-glazed sugar snap peas with carrots turn two humble vegetables into the side dish everyone reaches for first. The peas stay snappy, the carrots go sweet, and a honey-butter glaze ties it all together in 20 minutes flat. Looking for a side dish that's as...
These 15-minute garlic butter noodles are my busiest-night rescue: the egg noodles boil while garlic sizzles in butter, and a shower of Parmesan and parsley pulls it all together. Fifteen minutes after you walk into the kitchen, dinner is on the table. Sometimes, the...
Toasted sesame green bean salad is the 20-minute side I bring to every potluck. Tender-crisp beans in a tamari and rice vinegar dressing with toasted sesame oil, finished with a scatter of sesame seeds. Searching for that perfect, crowd-pleasing side dish that travels...
Creamy chestnut puree is holiday elegance from six humble ingredients — chestnuts simmered and whipped with cream, milk, butter, and a pinch each of salt and sugar. It deserves a place beside your holiday roast, savory or sweet depending on where you nudge it. Imagine...
Tired of clumpy, bland bulgur? I've got the game-changing secret for you! The magic lies in one simple step: tossing the raw bulgur with a beaten egg before toasting. This coats each grain, ensuring they cook up into separate, light, and incredibly fluffy morsels...
Addictive lemon-tamari butter Brussels sprouts convert the skeptics at my table. Steamed sprouts get seared until their edges caramelize, then tossed in butter, lemon, and tamari until glossy. Let's be honest, Brussels sprouts have a bit of a reputation. Too often,...
Instant Pot spiced pecans are the keto-friendly snack I make on repeat all fall — buttery pecans dusted with cinnamon, nutmeg, ginger, and a whisper of cayenne, with no refined sugar in sight. Get ready for your kitchen to smell like pure holiday magic! These Instant...
Braised broccoli with white wine and garlic makes a plain pound of broccoli taste like a restaurant side in seventeen minutes. It braises in dry white wine — Sauvignon Blanc — with basil and plenty of garlic. Tired of boring, steamed broccoli? It's time to elevate...
Baked barley and mushroom pilaf is the set-it-and-forget side: pearl barley, cremini mushrooms, and thyme bake in stock until chewy-tender. A splash of tamari at the end makes it taste slow-cooked. Craving a dish that's both comforting and incredibly satisfying? Look...
Vegan blueberry crumble with crisp almond topping is summer dessert at its simplest — bubbling berries with lemon and cinnamon under a crunchy cap that stays crunchy even on day two. There's nothing quite like a warm, bubbly fruit crumble to celebrate the season. This...
Vegan and gluten-free peach crisp proves you do not need butter or flour for a jammy, golden-topped dessert. Ripe peaches bake with tapioca, lemon, and vanilla under a cinnamon-almond crunch. There's nothing that says 'summer' quite like a warm, bubbling peach crisp...