Cooking Vegetarian: 2,600+ Recipes
Miso-glazed tofu for the grill is the dish that wins over tofu skeptics: thick slabs marinated in sweet-salty miso, then charred and lacquered with a sticky soy reduction. The marinade needs hours, so start it in the morning and grill at night. Who says barbecue is...
Hearts of palm ceviche is my no-cook answer to ceviche cravings: hearts of palm marinated in lime and coconut milk with jalapeño, tomato, and a triple hit of cilantro, mint, and basil. Twenty minutes, no stove, and it tastes like the tropics. A Tropical Twist on a...
This plant-based king oyster mushroom and lychee tartare is my surprise-them appetizer: tender mushroom stems and juicy lychee folded with shallot and fresh herbs in a silky aquafaba aioli. Served chilled in small spoons or glasses, it disappears fast. Imagine serving...
These mojito hearts of palm are my favorite way to start a dinner party: slices seared with garlic and cumin, then splashed with rum, lime, mint, and cilantro like the cocktail they're named for. Top with diced avocado and watch the bowl empty. Ready for a...
Vegetarian Chawanmushi with Hearts of Palm 'Crab' and Corn Salad is the silkiest savory custard you can make — eggs set gently in kombu dashi with soy and mirin, served alongside a sweet corn salad and hearts of palm dressed like crab. Gentle cooking, big...
Incredible Vegetarian Kataifi Bites with Goat Cheese are the party canapé people crowd around — soft goat cheese and a fine mirepoix rolled inside crisp threads of kataifi pastry, brushed with melted butter and baked to shattery gold. Thirty-five bites from one batch....
Unforgettable Apple Guacamole with a Secret Crunch hides crisp diced Granny Smith among the avocados — sweet onion, cilantro, lime, and a few shakes of Tabasco, with tortilla chips and apple chips standing by. Let's be honest, is there anything better than a giant...
Carrot Air with Coconut-Almond Milk is modernist technique made home-scale — carrot whipped into a weightless foam, floating over a coconut-almond milk infused with toasted almonds, dusted with Madras curry powder. Thirty minutes, and most of that is juicing ten...
Savory Tomato Tarte Tatin with Onion Confit & Olives flips the classic upside-down tart — roasted tomato halves and Niçoise olives set in a sherry vinegar caramel, covered with puff pastry, baked, and turned out in one brave motion. Forget everything you thought...
Vegetarian Nobu-Style Miso-Glazed Tofu Wraps recreate the famous Saikyo miso marinade — white miso, sake, mirin, and sugar — on thick slabs of pressed extra-firm tofu, served in crisp butter lettuce with garlic chips, fried kataifi, and fresh ginger. I've always been...
Roasted Beet and Asparagus Salad with Citrus Vinaigrette is early spring on a fork — sweet roasted red or golden beets, just-tender asparagus, jammy quail eggs, and bitter frisée under a sharp shallot-lemon vinaigrette. A Symphony of Earth and Elegance There's a...
Hearts of Palm Carpaccio with Blood Orange and Fennel is a no-cook first course that looks dramatic and takes minutes — paper-thin slices of hearts of palm laid out with blood orange segments and shaved fennel, dressed with good olive oil and lemon thyme. There are...