Cooking Vegetarian: 2,600+ Recipes
10-minute crunchy crumbled tempeh is the topping my kitchen is never out of. Crumbled into a hot pan with nothing but neutral oil, salt, and pepper, tempeh turns golden and nutty faster than you can set the table. Ready to unlock the magic of tempeh? If you've ever...
20-minute crispy pan-fried tofu is the little technique-driven recipe I make more than almost anything else. Pressed tofu, a properly hot pan, and a modest slick of neutral oil deliver a golden crust in fifteen minutes of cooking. Tired of soggy, bland tofu? Say...
Braised tofu with eggplant and shiitakes is my half-hour answer to Chinese takeout cravings. Everything cooks in one pan — meaty shiitakes, silky eggplant, pressed tofu — in a garlicky sauce built on chile paste and soy. There's something magical about a dish that...
Vietnamese caramel tofu — tofu kho — is the forty-minute lesson in how good caramelized sugar can be for dinner. Pressed tofu sears in a deep amber caramel with shallots and vegetarian fish sauce, finished with a hard crack of black pepper and lime. Of all the...
Braised tofu and peas in curried coconut milk is my back-pocket curry for busy nights. Cubes of firm tofu simmer in a tomato-coconut sauce built on garam masala, and thawed peas drop in at the end for sweetness and color. There's nothing quite like a warm, fragrant...
Braised tempeh is the technique I hand every skeptic, and this coconut curry version — with cabbage and noodles finishing in the pot — is the one they ask for again. A gentle simmer leaves the tempeh tender, seasoned through, and entirely free of bitterness. Unlock...
Foolproof baked tofu is the recipe that converts skeptics one golden, chewy-edged cube at a time. Soy sauce, salt, and a hot oven are genuinely the whole trick — everything else is patience. Say goodbye to bland, spongy tofu forever! This foolproof baked tofu recipe...
Creamy lentil and potato curry is one-pot comfort that lands in about forty-five minutes. Brown lentils and russet potatoes simmer together with curry powder until everything is soft and thick, with yogurt and cilantro on top if you're feeling festive. There are...
Tired of the same old heavy, earthy dals? Get ready for a delightful surprise! This Mung Bean Dal recipe flips the script, trading deep, spicy notes for a bright, refreshing, and utterly vibrant flavor profile. We're combining the creaminess of coconut milk with the...
30-minute urad dal with poppy seeds and cilantro is weeknight dal with one lovely secret. White poppy seeds and fresh ginger give the quick-cooking dal a nutty, faintly floral depth that most Tuesday dinners never see. A 30-Minute Dal That Tastes Like It Simmered for...
Stewed fava beans with tahini is Middle Eastern comfort at its most satisfying. Split favas simmer with onion until they collapse into a soft, saucy stew, and tahini stirred through makes it nutty and creamy, with lemon and parsley to finish. If you've ever fallen in...
Classic French-style creamy flageolet beans are the pale green jewels of French home cooking. The dried flageolets simmer gently with onion, carrot, thyme, and bay until tender, then get finished the proper way — butter, shallot, and a pour of cream. Transport...