Cooking Vegetarian: 2,600+ Recipes
Vegetarian seitan Divan with puff pastry turns the retro casserole into a weeknight wonder — seitan and broccoli folded into a creamy portobello-sherry sauce under a golden puff pastry lid. It reads fancy, costs little effort, and bakes in about half an hour. Craving...
Classic vegan pot pie with herb crust is the cozy centerpiece I make for company — seasoned tofu, potatoes, and vegetables folded into a savory filling under a fragrant golden crust. Nobody misses the chicken, and everybody fights over the crust. There's nothing quite...
Grilled lemongrass-lime tofu skewers are my backyard-party secret — tofu cubes marinated in pounded lemongrass, ginger, shallot, and lime, grilled until charred at the tips, then tucked into lettuce leaves with snap peas. The bright, aromatic marinade is the whole...
Grill-worthy beet and tempeh burgers are the rare veggie burger built for live fire — grated beets, tempeh, and portobello bound with vital wheat gluten into firm, ruby-colored patties. They take a bit of doing, and they're the last word at a cookout. If you're...
Sweet and spicy glazed tempeh with garlic collards is Southern and Southeast Asian shaking hands on one plate — maple-orange-sriracha glazed tempeh over slow-cooked garlicky collard greens. The glaze lacquers as it cooks, and the collards drink up whatever the tempeh...
Easy crispy vegan tempeh bacon is the smoky-sweet strip I keep in the fridge — tempeh marinated in soy sauce, vinegar, and brown sugar with a hit of liquid smoke, then pan-fried until the edges crackle. BLTs, baked potatoes, and brunch all benefit from a batch....
Vegan seitan and stout stew is Irish-pub comfort made meatless — seitan and smoky tempeh bacon in a dark gravy of stout, thyme, and butternut squash, with edamame for a final burst of green. It's rich enough that nobody asks where the lamb went. There's nothing...
The ultimate grillable veggie burger is the one that doesn't fall through the grates — a sturdy mix of white beans, red quinoa, and vegetables that chars outside and stays juicy inside. If you'd given up on veggie burgers surviving live fire, this is the...
Mediterranean veggie burgers with tzatziki sauce are what I grill for people who claim veggie burgers are boring — lentils and chickpeas studded with Kalamata olives, warmed with cumin and coriander, cooled with a swipe of tzatziki. Herb-heavy, olive-salty, and...
Incredible high-protein seitan meatballs are Greek-inspired through and through — lemon, dill, and mint folded into a seitan and cottage cheese mix that stays shockingly juicy. A pinch of cinnamon and the baking soda do quiet, important work in the background. Looking...
Vegan tempeh bourguignon brings the French country classic to the plant-based table — tempeh cubes braised in red wine with shiitake mushrooms, carrots, tomato paste, and herbes de Provence. It's slow, winey, Sunday-supper food, and it reheats even better than it...
Broiled tofu with hot mango sauce is sweet, hot, and caramelized at the edges — chewy glazed tofu over quickly wilted mustard greens, with a mango chutney glaze that bubbles under the broiler. It's thirty minutes, mostly hands-off, and it wakes up a boring week....