Cooking Vegetarian: 2,600+ Recipes
Daikon radish and carrot slaw is the crisp, tangy side that brightens any rice bowl. The two vegetables shred into a tangle, grated ginger and sushi rice dressing coat them, and a short rest deepens the flavor. An hour, mostly hands-off, and it's endlessly...
The secret to the best kale salad isn't a fancy technique — it's a nutty sesame dressing that tenderizes as it flavors. Chopped kale mellows under that dressing, then gets piled with dried cherries, scallions, and toasted almonds. Ten minutes, one bowl, and...
Quick pickled lotus root is the crunchy, blushing pickle that makes a sushi tray look professional. Thin coins of lotus root take a two-minute blanch, then steep in sushi rice dressing with a little grated beet for color. Twenty-two minutes later you have crisp,...
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
Miso pickled eggplant — nasu miso-zuke — is the sweet-salty Japanese pickle I make whenever eggplants look good at the market. Cubes of eggplant burrow into a miso-mirin bed with ginger and garlic, then wait about four hours while the flavor soaks in. Slice, wipe...
Quick vegetarian and vegan kimchi — fish-free and fridge-ready — proves you don't need fish sauce for that tangy crunch. Miso steps in for the umami, stirring into a paste of ginger, garlic chili paste, and rice vinegar with napa cabbage, daikon, and carrot....
This crispy sweet chili eggplant salad is hot-and-cool, sweet-and-spicy, and better than it has any right to be. Shards of potato-starch-crusted eggplant fry up golden, then land on arugula with cilantro, mint, and warmed sweet chili sauce. Thirty minutes for a salad...
Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the...
Molasses and soy-glazed sweet potato wedges are sticky, caramelized, and impossible to stop eating. The wedges roast in olive oil, then take on a glaze of molasses or sorghum, soy sauce, and a splash of water until the edges turn lacquered. Thirty-five minutes for a...
This 10-minute vegetarian miso soup is the bowl I make when comfort needs to be fast. Wakame and soft tofu float in vegetarian dashi, and the miso paste dissolves in at the very end. It tastes like it simmered all afternoon; your stopwatch says ten minutes. There's...
Spaghetti squash somen is the refreshing, gluten-free twist my summer noodle bowl needed. Shredded squash stands in for wheat somen noodles, cooked gently in dashi, with a mirin-soy dipping sauce and ginger-scallion toppings. It eats light, cool, and quietly...
Tempura fried brie is the party trick that earns applause before anyone tastes a bite. A frozen wedge of brie goes into a light soda-water batter, fries for moments, and lands on the table with three sauces — vegetarian eel, sweet chili, and amazu with cherries and...