Cooking Vegetarian: 2,600+ Recipes
Craving a classic Caesar salad but want something more substantial and satisfying? Meet your new favorite lunch: Crispy Chickpea Caesar Pitas! We've swapped the fish for perfectly seasoned, crunchy roasted chickpeas and created a creamy, tangy, and completely...
This lemon herb chickpea pasta salad is picnic equipment in a bowl — tri-color pasta, chickpeas, artichoke hearts, and cherry tomatoes tossed in a bright lemon dressing with basil and dill. It serves eight, travels well, and gets better as it sits. Say hello to your...
Poached hearts of palm in lemon-dill broth are the vegan fish dinner that surprises everyone — tender cylinders out of a white-wine poaching liquid brightened with capers and fresh dill. On the table in 23 minutes, start to finish. Craving the delicate, flaky texture...
Vegan king oyster mushroom 'scallops' with tarragon corn sauce — the fanciest 25 minutes in vegetarian cooking — thick mushroom stems seared golden and pooled in a silky corn sauce with a curry undertone. Even devoted carnivores do a double take. Looking for...
Easy tandoori tofu with grilled vegetables brings the flavors of a tandoor to your own grill — yogurt-marinated tofu charred at the edges, skewered with baby zucchini, onion, and cherry tomatoes. Most of the total time is hands-off marinating, and it shows. Craving...
These incredible vegetarian tofu gyros bring Greek street food home — chewy, well-seasoned tofu slabs with a cool cucumber tzatziki made from strained Greek yogurt. Thirty-five minutes, and you're running your own souvlaki stand. Craving a trip to the...
The best healthy chilaquiles verdes begin with a charred salsa verde — tomatillos, jalapeño, and Anaheim blackened under the broiler, then blended with cilantro and avocado. Twenty minutes of prep and breakfast tastes like a Mexican market. The Best Healthy...
This healthier, hearty brown rice and pea risotto is the weeknight version of the classic — same slow-stirred comfort, nutty whole grains, and a burst of sweet peas at the end. No wine required, and dinner lands in about an hour. A Healthier, Hearty Risotto You'll...
This roasted vegetable and chickpea Israeli couscous salad is a potluck's best friend — caramelized eggplant and red pepper over pearl couscous with briny pimento-stuffed olives and a double hit of parsley and mint. It feeds nine and tastes even better at room...
This creamy brown rice risotto with sweet peas is nuttier and chewier than the white-rice kind — and honestly better for it. Frozen petite peas and a spoonful of yogurt cheese fold in at the end for a spring-green finish. A Healthier Take on a Gourmet Classic Who says...
Miso udon bowl with roasted sweet potato and tofu — this is my cold-evening cure — chewy udon in a deep red miso broth with soft tofu cubes and scallions. The sweet potato roasts while the broth comes together, so it's 45 minutes start to slurp. There's something...
Fatayer sabanekh — Lebanese spinach triangles — are my favorite thing to do with store-bought dough: a lemony, sumac-kissed spinach filling with toasted pine nuts folded into neat golden parcels. They disappear as fast as you can bake them. If you've ever explored...