Cooking Vegetarian: 2,600+ Recipes
This vegan fudgy chocolate cake, the old depression cake, bakes up deep, dark, and moist without eggs, butter, or dairy. Unsweetened applesauce and neutral oil keep the crumb fudgy while vinegar and baking soda do the lifting. One bowl, 38 minutes, eight slices of...
Maple cinnamon breakfast quinoa cooks like oatmeal but eats a little lighter: fluffy quinoa simmered in water and coconut oil, then loosened with soy milk and scented with cinnamon and pure maple syrup. Warm banana slices on top make it feel like a treat. Twenty-five...
Homemade garlic and herb gnocchi are pillowy where it counts and seasoned all the way through, with dried basil, dried parsley, and garlic powder worked into the dough itself. Russet potatoes and all-purpose flour are the whole backbone. Give it about 95 minutes and...
No-bake Tex-Mex nachos are the oven-free snack that solves dinner for one in ten minutes. Tortilla chips pile up with warm chili-style kidney beans, grated Cheddar, and cool spoonfuls of Greek yogurt. No broiler, no waiting, no leftovers to argue over. Craving that...
This 5-minute vegetarian stir-fry is the dinner I make when the fridge looks empty and I am too tired to think. A frozen stir-fry vegetable mix sizzles in coconut oil, gets glossed with prepared low-sodium stir-fry sauce, and hits the table in seven minutes flat. One...
Homemade orange-sesame vinaigrette is the dressing that made me stop buying bottles. Orange and lime zest, orange juice concentrate, and rice wine vinegar bring the brightness; toasted sesame oil brings the depth; and chopped pickled jalapeño with a spoon of its brine...
Spinach and feta pie is the kind of savory pie that makes the whole kitchen smell like a Sunday. Fresh spinach wilted with onion joins eggs, light cream, nutmeg, grated Swiss, Parmesan, and crumbled feta in a deep-dish pie crust. About 70 minutes gets you eight wedges...
Easy sesame baked tofu turns two blocks of extra-firm tofu into golden, chewy cubes with almost no hands-on work. A marinade of low-sodium soy sauce, sesame oil, garlic powder, and ginger powder does the seasoning, and the oven does the rest. It is the prep-ahead...
Tempeh dill chicken salad gives you everything you love about the deli classic, creamy and crunchy and tangy, with small-diced tempeh standing in for the poultry. Boiled until tender, then folded with vegan mayonnaise, lemon juice, Dijon mustard, sweet pickle relish,...
No-bake Nanaimo bars are the Canadian traybake that earns a permanent spot in the fridge: a cocoa, coconut, and pecan base under a buttery custard layer, with no oven involved. This vegetarian version sets the base with liquid egg substitute and leans on graham...
Creamy mascarpone rice pudding is the spoonable dessert I make when plain rice pudding feels too plain. Mascarpone stirred in at the end makes the milk-and-cream base lush, with ground cinnamon and vanilla extract doing the warm work. Forty minutes, six bowls, and a...
Forget boring breakfasts! If you're looking for a vibrant, satisfying, and incredibly flavorful way to start your morning, you've come to the right place. These Vegetarian Huevos Rancheros are my go-to for a weekend brunch or even a quick 'breakfast-for-dinner'...