Cooking Vegetarian: 2,600+ Recipes
Quick-cooked edamame in 15 minutes is my busy-weeknight bowl — ginger and scallions hit hot oil, then carrot, snow peas, and edamame take a brief simmer in kombu dashi. Fast, light, and somehow still comforting. A 15-Minute Meal That Tastes Like It Took Hours! We all...
Kidney beans with apples and sherry sounds like a dare and tastes like a discovery — sweet-tart apples and shallots glazed with fino sherry, then folded into kidney beans with thyme. Twenty minutes, and it works warm as a side or cool as a salad. Looking for a meal...
Gigantes with Brussels sprouts is my favorite cold-weather pairing — giant Greek beans and caramelized sprout halves in a garlicky broth, topped with roasted hazelnuts and sage. Thirty minutes, one pan, and properly satisfying. Looking for a meal that's comforting,...
Crispy fried mung beans with sesame are the snack I make when I want something salty and shatteringly crisp in fifteen minutes flat. Cooked mung beans fry in dark sesame oil until they pop, then get showered with sesame seeds and chives. Looking for a lightning-fast,...
This edamame with tomatoes and cilantro is a thirty-minute, one-skillet kind of dinner — cumin-scented tomatoes folding around protein-rich edamame, finished with a handful of fresh cilantro. It serves two generously, or four as a side. Looking for a side dish that's...
Quick-soak dried beans are the rescue method for when dinner is tonight and you forgot the overnight soak — a short boil, a rest in the hot water, and the beans are ready to cook through. It's the habit that makes dried beans spontaneous. We've all been there:...
The easiest way to cook beans from scratch skips the overnight soak entirely — dried beans go straight into the pot with water and simmer until tender, no planning required. It works for lentils and split peas too, and it's almost entirely hands-off. The Easiest...
This 15-minute clean-out-the-fridge vegetable stir-fry is the weeknight answer to a produce drawer that needs clearing. Carrot, celery, and snap peas stay crisp under a garlicky ginger-and-soy finish. Nothing here needs soaking, marinating, or thinking — just a hot...
Simple and delicious stir-fried broccoli is the version that made me stop ordering vegetable sides at takeout places — crisp-tender florets in a glossy soy glaze, start to finish in twenty minutes. A pinch of sugar in the sauce rounds out broccoli's slight...
Quick and easy asparagus stir-fry lands on the table in twenty minutes flat, which is exactly as fast as it sounds. Garlic and dried chiles sizzle in hot oil, the asparagus sears, and a final splash of soy and dark sesame oil pulls it together. Crisp, glossy, and a...
Perfectly steamed artichokes are less a recipe than a ritual — trim, steam, and settle in for the slow, leaf-by-leaf work of eating them well. Thirty minutes of steam turns the leaves tender at the base, ready for dipping. Melted butter or vinaigrette alongside is all...
Spiced stir-fried bean sprouts are done before your rice is — five minutes in a hot pan and you have a crunchy, spicy, slurp-worthy side. Ginger and a warm spice blend hit the oil first so everything that follows picks up the flavor. This is fast food the way it...