Cooking Vegetarian: 2,600+ Recipes
Vibrant vegetarian fried rice is my cleaning-out-the-fridge dinner — cold rice, crisp vegetables, and golden tofu tossed in a hot pan with soy and sesame. Twenty minutes, one pan, and somehow everyone's bowl is empty before you sit down. Forget takeout! This...
Transport your taste buds to the sunny coast of Spain with a dish that's as beautiful as it is delicious! Forget the idea that paella is a complicated, all-day affair. This vibrant Vegetarian Tomato Paella is a one-pan wonder, ready to grace your table in just 30...
This stuck-pot rice with yogurt and spices (tahdig-style) coats basmati in a seasoned yogurt mixture before it hits the hot pot, so the bottom fries into a tangy, golden, curry-scented crust. A squeeze of lime over the top and dinner feels like an event. Get ready to...
This stuck-pot rice with potato crust (tahdig) is Persian cooking's best trick — basmati steamed over a buttered layer of thinly sliced potatoes until the bottom turns into a golden, crackling crust everyone at the table fights over. The fennel in the pot makes...
Perfect sushi rice for vegetarian rolls comes down to four pantry things — Japanese short-grain rice, rice vinegar, sugar, and salt — plus the mixing and fanning technique that gives the grains their glossy, seasoned finish. Master this and every roll, nigiri, and...
Easy homemade vegetarian nigiri turns sushi night into a no-fuss affair — seasoned sushi rice shaped into little ovals and draped with sliced vegetables, no raw fish and no rolling required. With the rice made ahead, assembly takes minutes. Think making beautiful...
Kayaku gohan (Japanese mixed rice) is a one-pot lesson in balance — shiitake, burdock, and carrot cook right in the rice pot with dashi, so every grain is seasoned from within. It's humble food with the quiet confidence of a dish that's been made for...
This Japanese rice with edamame and sea greens is a complete vegetarian bowl — rice cooked in kombu dashi with shiitake, edamame, and briny sea greens, finished with sesame. It also packs beautifully, which is exactly why it lives in my lunch rotation. Hello, food...
These vegetarian onigiri (Japanese rice balls) are the best kind of snack craft — warm short-grain rice pressed around salty fillings, wrapped with toasted nori, and ready in fifteen minutes. Once your hands are salted and the rice is warm, shaping them is oddly...
The best way to make yellow rice, it turns out, is the old way — saffron steeped in warm stock, then onion, red pepper, and tomato cooked right into the rice. Thirty minutes for a side dish with real presence and a color that makes the whole plate look better. Forget...
This one-pot oven-baked rice and beans is the coziest kind of easy — dried black beans and long-grain rice cook together in a tomatoey broth while the oven does the simmering. Two hours start to finish, and almost none of it is your problem. Forget everything you know...
Simple no-measure fluffy white rice for vegetarians is really for anyone who has ever ruined a pot of rice — no ratios, no measuring cup, just rice, cold water, and salt with a method you can trust forever. The recipe's own tips even show you how to flavor the...