Cooking Vegetarian: 2,600+ Recipes
Stir-fried tofu with bell peppers is the dinner I make when the crisper drawer is full and the evening is short. Pressed tofu browns first, then a rainbow of peppers, onion, garlic, and ginger comes together in a quick soy finish. Is there anything better than a meal...
Spicy ketchup-braised tofu sounds humble and tastes far better than it has any right to. Flour-dredged tofu fries up golden, then takes a quick toss in garlicky ketchup spiked with cayenne and lemon — twenty minutes, start to finish. Forget everything you thought you...
This spicy autumn vegetable burger is October on a bun. Cannellini beans and sweet potato make the soft, sweet middle, cooked kale adds a dark green bite, and cinnamon, nutmeg, and cayenne season it like the season itself. Spicy Autumn Vegetable Burger As the air gets...
Versatile seitan and lentil loaf is vegetarian meatloaf with real staying power. Lentils keep it moist, wheat gluten gives it sliceable structure, and a simmer in the dark liquid seasons it through — one loaf, many dinners. Tired of crumbly veggie loaves? Say hello to...
Homemade seitan — wheat meat — is a Sunday-afternoon project that pays for itself in sandwiches for weeks. Vital wheat gluten and cool water come together in minutes; the real work happens in the simmering pot. Ever wondered how to make the 'wheat meat' that's a...
Scrambled tofu with mushrooms is my default weekend breakfast. Sliced mushrooms bring the savory depth, turmeric the golden color, and firm tofu crumbles into soft curds in about ten minutes of cooking. Say goodbye to boring breakfasts and hello to your new morning...
Zesty sesame marinated tofu salad is my hot-weather lunch on repeat. Grated carrot and celery give it crunch, pressed tofu gives it staying power, and the soy–sesame–chile dressing gives it attitude — no cooking required. Ready to rethink tofu salad? Forget the bland,...
Kyoto-style poached tofu is as quiet and satisfying as its name suggests. A brief simmer in salted water firms the outside just slightly, keeps the interior silky, and leaves you a clean, delicate tofu ready for simple serving. Forget frying! The secret to...
10-minute pan-seared seitan is the fastest path from package to plate. Sliced prepared seitan hits a hot oiled pan and comes out caramelized at the edges, seasoned with nothing more than salt and pepper — ready for anything. Craving a hearty, plant-based protein...
Oven-roasted seitan with a crispy crust is the low-effort, high-reward way to serve prepared seitan. A hot oven and a film of oil turn the outside golden and crackly while the inside stays juicy — about fifty minutes, mostly hands-off. If you've ever wondered how to...
This midsummer veggie burger is sunshine on a bun, and I mean it almost literally. Sweet corn and grated zucchini bound with cornmeal, seasoned with red onion, garlic, and a fresh chile — the whole farmers market in patty form. Sunshine on a Bun: The Perfect Midsummer...
Lemon-garlic marinated tofu is the bright, briny workhorse of my weeknight kitchen. Cubes of firm tofu bathe in olive oil, fresh lemon juice, garlic, and minced onion or shallot until every one tastes like the marinade's best version of itself. Ready to transform...