Cooking Vegetarian: 2,600+ Recipes
Roasted spaghetti squash with hazelnuts and crispy sage turns a four-pound winter squash into golden 'noodles' with almost no effort — the oven does the work while you toast nuts. Maple syrup and blackstrap molasses give the dish a sweet-savory edge, and...
Vegetarian Spanish rice gets its deep color by toasting tomato paste with the rice before the liquid goes in, so every grain tastes seasoned rather than coated. Long-grain brown rice takes its full 70 minutes on the stove, but the pot needs almost nothing from you....
Vibrant Cuban black beans get their depth from a slow sofrito of onion, green pepper, and garlic, then a finishing splash of balsamic vinegar that wakes everything up. Yes, dried beans take planning — the recipe builds in an overnight soak — but the pot itself is...
Quick Southern-style vegetarian collard greens taste like they simmered all afternoon, but the pot is done in 25 minutes. Five drops of liquid smoke and a spoonful of blackstrap molasses do the work a ham hock usually does. The flavor only deepens overnight, which is...
These 20-minute roasted Brussels sprouts and leeks earn the 'effortless elegance' in their name — caramelized sprout halves with meltingly sweet leek rounds, perfumed with herbes de Provence. It's the holiday side that doesn't tie up the oven all...
These smoky roasted fingerling potatoes are the easiest side I know — halved fingerlings roasted with onions and smoked paprika until the cut edges turn crisp and golden, finished with raw scallion greens. Purple and white ones together make the platter gorgeous....
This crisp Croatian cabbage slaw with chia seeds needs ten minutes of work and a couple of hours to sit — shredded cabbage in a sharp vinegar-and-oil dressing, glossy with softened chia. It's the tangy crunch every sandwich and plate deserves. I'll never forget...
This vegetarian puttanesca sauce with TVP has all the briny punch of the original — kalamatas, capers, garlic, and a slow-simmered tomato base — with rehydrated TVP giving it substance and staying power. It makes enough for ten plates, easily. Don't let the name fool...
Quick and colorful veggie yakisoba brings Japanese street-fair noodles home — chewy buckwheat noodles tossed with cabbage, celery, and ginger in a sweet-savory tamari sauce. Everything happens in one big pan, and dinner lands in 45 minutes. Quick & Colorful Veggie...
This vibrant watercress purée is the greenest thing to leave my kitchen — peppery watercress blitzed with potato and olive oil into something silky, vivid, and secretly simple. It turns plain plates into restaurant plates. Forget everything you think you know about a...
This vibrant herbed red quinoa pilaf is the side dish that quietly steals the plate — red quinoa simmered with bell pepper, onion, and a generous hit of fresh thyme and rosemary. It pairs with basically everything and reheats like a dream. Looking for a side dish...
This 5-minute savory braised baby bok choy is the side I make when dinner needs a green in a hurry — halved bok choy seared, then braised in garlicky tamari broth with a pinch of dulse for a whisper of the sea. It's done faster than the rice cooks. 5-Minute...