Cooking Vegetarian: 2,600+ Recipes
Whey Poached Purple Sprouting Broccoli with Sesame is a ten-minute side born of good thrift — tender broccoli poached in leftover whey from cheese-making, finished with toasted sesame seeds and a little butter or olive oil. Nothing wasted, everything gained. Ready to...
Roasted Turnips and Caramelized Apples with Cider Glaze is autumn on one tray — golden turnip wedges roasted alongside Granny Smith apples caramelized with sugar, all glossed in a cider and vinegar glaze. Sweet, sharp, and far better than turnips' reputation....
Pickled Rhubarb and Raspberry Salad is sharp, rosy, and unexpectedly lovely — thin rhubarb batons quick-pickled in a ginger-spiked vinegar syrup, then tossed with fresh raspberries, pink peppercorns, and a slick of olive oil. Fifty minutes, most of it the rhubarb...
Radishes with Creamy Garlic Milk Dressing is a gently cooked French-style starter — pink radishes simmered briefly with their leaves in garlic-infused whole milk, seasoned with nothing more than salt and pepper. Mild, milky, and quietly addictive. Forget relegating...
Addictively Sticky Marmite Roasted Potatoes are exactly what the title promises — small new potatoes roasted crisp, then rolled through a salty-savory Marmite glaze loosened with hot water. Four ingredients, thirty-five minutes, no survivors. If there's one secret...
Crunchy Kohlrabi Slaw with Apple and Gherkins is the fifteen-minute side that resets the palate — raw julienned kohlrabi and tart apple with chopped gherkins and chives in a sweet cider-vinegar dressing. It stays crunchy for hours, which is rarer than it should be....
Honey & Chervil Roasted Carrots come out of the oven sticky-glossy and sweet, then get a scattering of fresh chervil that makes a root vegetable taste like spring. Thirty minutes, one tray, five ingredients doing all the work. Ready to transform the humble carrot...
Brown Butter Parsnip Mash is 35 minutes of weeknight luxury — parsnips boiled tender, crushed, and enriched with butter browned until it smells toasted, with a whisper of fresh nutmeg. It turns roast dinners out of ordinary Tuesdays. Forget everything you thought you...
Rustic Tomato & Broad Bean Vegetarian Quiche is summer in a pastry case — a tomatoey egg custard whisked with tomato purée and studded with peas and broad beans, in a buttery shortcrust you make by hand. Serve it just warm, in slices, to eight happy people. Tired...
Roasted Acorn Squash with Truffle Oil and Peanuts is sweet-meets-savory oven magic — acorn squash caramelized with demerara sugar and cinnamon, then finished with salted peanuts, spring onion, and a drizzle of truffle oil. Forty minutes, one tray. Embrace the cozy...
From Humble to Haute: The Magic of Red Wine Lentils is a dinner-party vegetarian main — roasted Portobello mushrooms over Puy lentils simmered with a heavy 150ml (5.1 fl oz) pour of red wine and roast garlic, finished with stir-fried spring greens. It tastes like far...
Mature Cheddar and Savoy Cabbage Pudding with Ale Reduction is bread pudding's savory sibling — buttered layers of day-old white bread, Savoy cabbage, and 250g (8.8 oz) of mature Cheddar, baked until molten, with a sticky dark-ale syrup to cut through. Total...