Cooking Vegetarian: 2,600+ Recipes
Mung bean soup with tarka is Indian home cooking at its most reassuring: mild, softly simmered mung beans, transformed in the last three minutes by sizzling oil bloomed with garlic, ginger, cumin, and dried chiles. About an hour, mostly unattended, and the tarka...
Who says you need bacon to enjoy a classic warm spinach salad? This recipe proves that you can capture all the rich, savory, and satisfying flavors of the original while keeping it completely plant-based. The secret lies in two key elements: irresistibly crispy Tofu...
Spinach salad with feta and nutmeg sounds almost too simple until you taste the nutmeg doing its quiet work between the creamy feta and the yogurt dressing. Fifteen minutes, one bowl (plus a warm variation for winter), and it serves six as a side. It's the kind...
Tired of bland vegetable soups? Let's transport your taste buds to the sunny heart of Spain! This isn't your average minestrone. The secret lies in roasting the vegetables first, a simple step that coaxes out deep, caramelized flavors you just can't get from a...
Simple, comforting miso soup is the fifteen-minute bowl that ends Japanese meals, and it's almost embarrassingly easy at home: warm dashi, a spoonful of dark miso, cubes of silken tofu, scallions. One rule matters — never let it boil once the miso is in. Follow...
Spicy no-mayo coleslaw is the picnic side that won over my mayo-faithful family: crisp shredded cabbage and peppers in a sharp Dijon-sherry vinaigrette with fresh jalapeño or serrano heat. It's bright where creamy slaw is heavy, and it holds up on a buffet table...
Simple Japanese seaweed salad — wakame salad — is that glossy, sesame-slicked side from sushi restaurants, and it takes twenty minutes at home. Dried wakame rehydrates while you whisk soy, rice vinegar, mirin, and sesame oil into a quick dressing. The recipe is...
Classic vegetarian minestrone soup is less a recipe than a system: a soffritto of onion, carrot, and celery, then two cups of hard vegetables and two cups of soft, tomatoes, and a good stock. Fifty minutes later you have six bowls of the most useful soup in the...
Coconut curry lentil soup is golden, thick, and the answer to cold-evening hunger: brown lentils simmer with turmeric and curry powder, tomato, coconut, okra, and zucchini until the spoon nearly stands on its own. Eighty minutes, one pot, and most of it is simmering...
Shaved artichoke salad with Parmesan and lemon is a 15-minute lesson in raw elegance: paper-thin baby artichokes, curls of good Parmesan, grassy olive oil, and a heavy hand with lemon. No cooking at all. A mandoline and a sharp knife are the only equipment that...
Mediterranean seaweed salad with sun-dried tomatoes, pine nuts, and roasted peppers gives briny arame a full Italian treatment. Twenty minutes, most of it soaking: rehydrate the seaweed, whisk a garlicky red wine vinaigrette, and pile it over romaine with basil and...
Korean mushroom soup — beoseot guk — is the clear, savory bowl that shows up at almost every Korean home meal. Dried and fresh mushrooms build a surprisingly deep broth with garlic, sesame oil, and soy, and optional silken tofu turns it from side to light dinner....