Cooking Vegetarian: 2,600+ Recipes
These restaurant-worthy vegetarian gyoza are the weekend project you'll be glad you spent. A savory filling of shiitake mushrooms, spinach, and cabbage gets sealed into crisp-bottomed dumplings, with a soy-rice vinegar dipping sauce on the side. Seventy minutes...
Miso glazed eggplant — nasu dengaku — is the dish that made me love eggplant. The glaze is just miso, sugar, mirin, and sesame oil, painted over scored eggplant and broiled until caramelized at the edges. Twenty-five minutes later you have something sweet, savory, and...
Chickpea and red cabbage pita pizzas — with toasted cumin for warmth — are my back-pocket dinner when friends drop by. Warm pita rounds get a quick slaw of balsamic-tossed red cabbage, chickpeas, and crumbles of chilled goat cheese. Thirty-three minutes, six pizzas,...
Wasabi deviled eggs are the appetizer that disappears first at every party. The filling gets its sinus-tingling kick from wasabi powder and prepared horseradish, balanced by mayonnaise, mustard, and a splash of soy sauce. Prefer a different kind of heat? The sriracha...
This cold tofu appetizer trio is my favorite way to open a Japanese-style meal. Chilled extra-firm tofu gets three personalities: gingery grated daikon and carrot with amazu, rich vegetarian eel sauce with fried onions and tomatoes, and bright ponzu with scallions....
Imagine the coziest, most comforting bowl of soup you've ever had. Now, picture it filled with delicate dumplings, each one a perfect parcel of savory pumpkin curry filling. This Pumpkin Curry Dumpling Soup is exactly that—a hug in a bowl, combining the earthy notes...
This vegetarian tempura soba noodle soup is Japanese comfort food at its coziest. A dashi-soy broth with mirin and sake cradles tender soba noodles, inari strips, and nori, crowned with crisp vegetable tempura. Thirty minutes, one pot, and dinner tastes like your...
Perfect vegan vegetable tempura is all about that shatter-crisp batter, and the secret is simpler than you think: ice-cold carbonated water, mixed gently. The batter hugs everything from shiitake caps to avocado wedges. Thirty minutes, start to finish, and you're...
Spicy chili daikon is the fresh, fiery little condiment I put out on sushi nights and keep reaching for afterward. Grated daikon meets fresh red chilies — Thai or bird's eye — for a punch that's sharp, juicy, and properly hot. Five minutes, two ingredients,...
Homemade vegan furikake — the Japanese rice seasoning — comes together in five minutes with ingredients you can actually pronounce. Crumbled nori, toasted sesame seeds, finely ground golden flax, salt, and a touch of sugar make the classic blend. Make the half-cup...
Sweet and salty soy mayonnaise might be the easiest condiment trick in my kitchen. Sorghum syrup brings toasty sweetness, soy sauce brings umami depth, and fresh garlic ties it together. Five minutes of stirring and you have a spread that makes burgers, fries, and...
Homemade Chinese hot mustard is sharper, fresher, and more alive than anything from a packet. Dry mustard powder and cold water are most of it, with soy sauce and dark sesame oil rounding off the edge. Ten minutes of resting later, you have the sinus-clearing...