Cooking Vegetarian: 2,600+ Recipes
This almond tart is a dreamy dessert for almond lovers — a dense, sweet filling of whole almonds, eggs, cinnamon, and lemon zest baked into a nut crust and dusted with confectioners' sugar. It slices cleanly and tastes even better the second day. One hour, six...
This 15-minute almond custard sauce is crème anglaise without the fuss: chopped almonds infuse the milk while egg yolks and sugar thicken it into a pouring cream. Fifteen minutes total, warm or chilled. Vanilla and chocolate variations are built in when you want them....
This homemade almond cake starts from whole almonds pulsed with sugar until they resemble a coarse meal, which is exactly why it tastes so deeply of almond. Butter, room-temperature eggs, lemon zest, and a splash of almond milk make a tender, golden crumb in about an...
Ready to ditch those store-bought salad dressings for good? This is the only vinaigrette recipe you'll ever need. It's the simple, foundational dressing that serves as a perfect canvas for countless variations. In just five minutes, you can whip up a creamy, tangy,...
The only vegan mayo you'll ever need is ten minutes away: extra-firm silken tofu blended with extra virgin olive oil, cider vinegar or lemon, and Dijon mustard. It is creamy, scoopable, and endlessly adaptable — thicker for spreading, thinner for dressings. A...
Transport your kitchen to the sunny coast of Liguria with this incredible Pesto Genovese! While purists in Genoa might insist on a mortar and pestle (and their specific local basil!), I'll let you in on a little secret: the food processor is your best friend for...
This tomato chutney is the one that converts any ketchup lover — black mustard seeds and curry powder sizzle in butter, tomatoes collapse into a sweet-spicy jam, and peanuts add a crunch the bottle never had. Twenty minutes, one pan. Spoon it anywhere ketchup used to...
This creamy garlic yogurt sauce takes three minutes, start to finish: whole milk yogurt, a minced clove of garlic, salt and pepper, and optional lemon. Stir it together and you have a cool, tangy partner for everything from roasted vegetables to warm flatbreads. It is...
This vegan teriyaki sauce is the fifteen-minute staple my weeknights lean on — soy sauce, mirin, fresh ginger, garlic, and scallions simmered into something glossy and sweet-savory. Nothing in it to second-guess, and it thickens into a glaze on demand. Tofu and...
This two-ingredient miso glaze is barely a recipe in the best way — just miso and mirin stirred together in about ten minutes. Brushed onto roasted vegetables or broiled tofu, the salty-sweet lacquer does all the work. There is a sweet-and-hot variation with garlic...
This ultimate makhani sauce delivers the silky tomato-cream gravy that makes Indian restaurant menus so irresistible — built in forty minutes from butter, onion, garlic, ginger, and warm spices. A splash of heavy cream or full-fat coconut milk at the end is what makes...
This 15-minute Korean everything-sauce earns its name — soy sauce, dark sesame oil, toasted sesame seeds, garlic, ginger, and scallions, whisked together with no cooking at all. It dips, drizzles, and marinates with equal enthusiasm. There is even a tahini-soy...