Cooking Vegetarian: 2,600+ Recipes
Vegan palak paneer with tofu (palak tofu) gives you all the creamy, spiced spinach of the Indian classic with golden cubes of firm tofu standing in for the cheese. The whole thing is a 30-minute affair: spinach wilted and blitzed with garam masala and coriander, then...
Wild rice, walnut, and cranberry salad is the harvest side I bring to every potluck — dark, nutty wild rice tossed with a bright orange-ginger dressing, toasted walnuts, and chewy dried cranberries. The rice takes a good 45 minutes, but it's all hands-off while...
Homemade sweet and sour tofu beats takeout because you control the pan — golden tofu and fresh vegetables in a glossy pineapple sauce, on the table in about 30 minutes. The sauce is nothing but pineapple juice, rice vinegar, tamari, and brown sugar, thickened with...
Quick stovetop “baked” beans deliver everything I love about the long, slow oven version — deep maple sweetness, tangy Dijon and apple cider vinegar, a whisper of ground clove — in one pot on the stove in just over an hour. The dried dill is the quiet surprise that...
Vegan cranberry pecan muffins are my holiday-morning bake — tart cranberries and maple syrup folded into a soft tofu batter that bakes up tender and golden in 35 minutes. The grated orange or lemon rind is the detail everyone asks about; it makes the kitchen smell...
Zucchini, corn, and amaranth soup is my stealth-healthy pot for busy weeks — a tomato-onion base with basil and thyme, thickened not by cream but by tiny amaranth grains that cook right into the broth. Fifty minutes gives you eight bowls of something that eats far...
Simple sautéed portobello mushrooms might be the fastest fancy side in my repertoire — whole caps in a hot pan with vegan butter or olive oil, ready in about 12 minutes with nothing but salt and pepper. The recipe's whole philosophy is restraint: a clean pan,...
Shiitake mushroom, kale, and sesame sauté is the skillet side I reach for when dinner needs something savory and green immediately — meaty shiitakes seared with kale and bell pepper, then glossed with tamari, rice vinegar, and mirin, with a final drizzle of toasted...
Watercress, avocado, and grapefruit salad with mirin vinaigrette is my go-to when a meal needs a bright, elegant opener — peppery watercress, silky avocado, and juicy citrus under a sweet-tart dressing of mirin, rice vinegar, and tamari. It's ready in 15 minutes...
Your go-to weeknight wonder: the perfect veggie stir-fry comes together in 25 minutes flat once the chopping is done — onion, carrots, broccoli, bell pepper, snow peas, and bok choy flash-cooked over high heat with chickpeas for staying power. The whole method, as the...
The coziest vegetarian shepherd's pie is all about contrast — a fluffy olive-oil-and-soy-milk mashed russet topping over a savory filling of meatless ground with onion, celery, and garlic. It bakes for 45 minutes until the edges bubble up through the mash, and...
Vibrant and hearty quinoa stuffing for vegetables is the answer when you want stuffed peppers or zucchini boats without bread — fluffy rinsed quinoa tossed with corn, celery, red bell pepper, sunflower seeds, and a hit of lime. Forty-five minutes gives you a stuffing...