Cooking Vegetarian: 2,600+ Recipes
Gigantes with Brussels sprouts is my favorite cold-weather pairing — giant Greek beans and caramelized sprout halves in a garlicky broth, topped with roasted hazelnuts and sage. Thirty minutes, one pan, and properly satisfying. Looking for a meal that's comforting,...
Crispy fried mung beans with sesame are the snack I make when I want something salty and shatteringly crisp in fifteen minutes flat. Cooked mung beans fry in dark sesame oil until they pop, then get showered with sesame seeds and chives. Looking for a lightning-fast,...
This edamame with tomatoes and cilantro is a thirty-minute, one-skillet kind of dinner — cumin-scented tomatoes folding around protein-rich edamame, finished with a handful of fresh cilantro. It serves two generously, or four as a side. Looking for a side dish that's...
Quick-soak dried beans are the rescue method for when dinner is tonight and you forgot the overnight soak — a short boil, a rest in the hot water, and the beans are ready to cook through. It's the habit that makes dried beans spontaneous. We've all been there:...
The easiest way to cook beans from scratch skips the overnight soak entirely — dried beans go straight into the pot with water and simmer until tender, no planning required. It works for lentils and split peas too, and it's almost entirely hands-off. The Easiest...
There's something truly magical about transforming a humble bag of dried beans into a pot of creamy, flavorful goodness. It's the cornerstone of so many incredible vegetarian dishes! The 'long-soak' method is a game-changer for anyone with a busy schedule. Simply set...
Cannellini beans with cabbage and pasta is Italian farmhouse cooking at its best — savoy cabbage, leeks, and beans in a brothy pot with small pasta that cooks right in the soup. It's humble, fast, and somehow better than it has any right to be. There's something...
Beer-glazed black beans are my favorite twenty-minute shortcut dinner — onions and garlic in olive oil, a whole beer poured over the beans, then honey and chili powder cooked down into a sticky, malty glaze. It sounds like a trick and eats like a meal. Ever looked at...
Simpler-than-pilaf baked rice is my weeknight default — basmati, whole spices, and water go into a lidded pot and the oven handles the rest, no watching and no stirring. It comes out with distinct, fluffy grains every single time. Let's be honest, cooking perfect rice...
Perfect vegetarian risotto is less a recipe than a rhythm — warm stock added slowly to Arborio with patient, frequent stirring until the rice turns to silk. Forty-five minutes, one spoon, and a dinner that tastes like it came from a restaurant kitchen. Dreaming of a...
Double mushroom risotto earns its name honestly — dried porcini steep in the stock while fresh shiitake or portobello go into the pot, so the mushroom flavor hits you twice in different ways. It's a fifty-minute dish that tastes like you spent the whole afternoon...
This simple bell pepper fried rice is a two-person dinner built on two rules — cold, day-old rice and a ripping-hot pan — with sweet strips of bell pepper doing most of the flavor work. It's twenty-five minutes from nothing to dinner. Craving a delicious,...