Cooking Vegetarian: 2,600+ Recipes
Spanish-style plantain stew with smoked paprika & saffron is a sweet-savory one-pot wonder — green plantains simmered with peppers, carrots, and bay until tender in a golden, aromatic broth. It's humble cooking with a distinctly Iberian accent. Transport your...
This 30-minute spaetzle soup delivers tender homemade egg dumplings floating in a rich vegetable broth, finished with Parmesan and herbs. Fresh spaetzle sounds like a project, but the batter comes together in minutes with flour, eggs, and milk. There's nothing quite...
This Southwestern mixed vegetable soup is a one-pot snapshot of the border pantry — tomatillos, corn, black beans, and potato simmered with cumin and a whisper of chipotle. It's hearty enough for dinner and comes together in about 40 minutes. A Vibrant, One-Pot...
Velvety chickpea soup is essentially hummus you can eat with a spoon — dried chickpeas simmered until falling apart, then blended with tahini, lemon, and cumin into something glossy and rich. It's the coziest argument for cooking beans from scratch. Imagine your...
This simple vegetarian split pea soup needs no ham to be hearty — dried green split peas and stock simmer into a thick, spoon-coating potage that's deeply satisfying with nothing but salt and pepper. It's budget cooking that tastes like restraint paid off....
This simple, fast, flexible homemade vegetable stock is the recipe to reach for when dinner is an hour away — carrots, onion, potato, celery, and parsley stems simmered for just 30 minutes into a clean, sweet base. Unlock a world of flavor in your kitchen with the one...
Hearty sauerkraut soup with apple and millet is Eastern European comfort at its best — tangy kraut softened by tart apples, with millet simmered right in the pot to make it a meal. The gentle sweetness takes the edge off the sour in the most delicious way. A Soup That...
This deeply flavorful roasted vegetable broth is liquid gold: leeks, carrots, mushrooms, and garlic browned in the oven until deeply caramelized, then simmered into a stock good enough to sip. Two hours, mostly hands-off, for the richest vegetarian base your kitchen...
Roasted beet borscht gets its deep, earthy sweetness from beets caramelized in the oven before they ever hit the pot. Finished with lemon, dill, and a spoonful of sour cream, it's a stunning ruby bowl that tastes like someone cooked all day — you don't have...
This rich zucchini soup borrows the Greek avgolemono trick of whisking eggs and lemon into the broth, turning a flood of summer squash into something glossy, golden, and gently tangy. Short-grain rice gives it body without a drop of cream. Ever had a soup so velvety...
Creamy pumpkin & winter squash soup is October in a bowl — sweet roasted squash, fragrant sage, and a swirl of cream. It comes together in under an hour and feeds a table of eight generously. There's nothing that says 'cozy season' quite like a warm bowl of creamy...
Classic potato and leek soup is comfort at its most elemental — potatoes, leeks, butter, and warm stock simmered for twenty minutes into something silky and restorative. This medieval-style potage proves the oldest recipes are often the sturdiest. There's something...