Cooking Vegetarian: 2,600+ Recipes
Plant-based kombu dashi is the two-ingredient broth behind good miso soup: dried kelp steeped in cold water and heated gently until the water turns savory and faintly sweet. Twenty minutes, almost zero effort, and you'll have the base for a week of Japanese...
Sea slaw with creamy peanut dressing is the potluck dish nobody can quite identify, and everybody asks about: crunchy Napa cabbage, cucumber, and bell pepper with rehydrated wakame seaweed in a mayo-peanut dressing that's tangy, salty, and faintly sweet. Fifteen...
The Magic of Roasted Onions in a Salad! Ever thought a salad starring onions could be the most delicious thing on the table? Get ready to be amazed! This isn't just any salad; it's a celebration of the incredible transformation that happens when you slow-roast members...
This 25-minute vegetarian kimchi jjigae gets you the punchy Korean stew of restaurant fame without the meat — sour aged kimchi, gochujang, and sesame oil bubble into a red, comforting broth loaded with soft silken tofu. Serve it over short-grain rice and the whole...
There are few dishes as soul-soothing as a warm bowl of Jook. Also known as congee, this classic rice porridge is the ultimate comfort food, perfect for a cozy breakfast, a light lunch, or a restorative evening meal. It’s a culinary marvel how simple rice and water...
Crunchy raw beet salad with sherry-mustard vinaigrette is proof that beets don't need an hour in the oven. Shaved raw — small ones are sweetest — they're crisp, earthy, and jewel-bright under a sharp Dijon-sherry dressing. Twenty minutes, no cooking, and it...
Vibrant ratatouille salad takes everything you love about ratatouille — eggplant, zucchini, tomato, onion, thyme — and serves it warm and chunky instead of stewed to mush. One pan, thirty minutes, and a squeeze of lemon at the end. A little Parmesan on top is the move...
Green tea broth with udon noodles is the fifteen-minute bowl I make when I want something hot, clean, and a little different on a weeknight. Loose green tea steeps directly into the broth, chewy udon slide in, and mirin and salt round out the flavor. It's barely...
Velvety glazed carrot soup starts the way good glazed carrots do — butter, a touch of sugar, and sliced carrots cooked until the edges caramelize — then goes where they can't: blended, silky, and finished with vegetable stock and fresh chervil. Forty minutes, six...
Italian-American mushroom salad is the marinated mushrooms you know from every good antipasto platter: tender cooked buttons in olive oil, red wine vinegar, garlic, and onion, with parsley for freshness. Cook, cool, marinate — about an hour, and it's better...
Korean-style lettuce and chive salad is the kind of quick banchan-style side that makes you keep eating rice. Tender lettuce and raw chives get a five-minute toss in a sesame-soy dressing spiked with gochugaru. From knife to table in fifteen minutes. Ready to elevate...
Classic Spanish gazpacho is cold, silky, and red all the way through: ripe tomatoes, cucumber, and soaked day-old bread blended with olive oil and sherry vinegar. There's no cooking — 15 minutes of prep and a thorough chill. This is the soup that gets Spain...