Cooking Vegetarian: 2,600+ Recipes
Vibrant Asian noodle stir-fry with whole-wheat linguine clears the crisper in 30 minutes — broccoli, bok choy, snow peas, and red pepper wok-tossed with noodles in a hoisin-chili glaze, peanuts on top. Faster than delivery and crunchier too. Craving a lightning-fast...
Forget everything you know about traditional pasta sauce! While an Italian nonna might raise an eyebrow, we're embracing a gloriously chunky, veggie-packed sauce that's a meal in itself. This recipe celebrates the sweet, delicate flavor of sautéed leeks and creamy...
Vegetarian smoked tofu noodle casserole is weeknight comfort with a secret: smoked tofu brings the smokiness people usually get from bacon, folded into a Cheddar-rich sauce with peas and bell pepper over farfalle. Forty-five minutes, one baking dish, happy eaters....
Spicy lemon-sriracha rice noodle salad with crispy tofu and coconut is a hawker-stall lunch you can pack — cool rice vermicelli, shredded napa cabbage, and celery in a hot-sour dressing with golden cubes of tofu. Thirty minutes, meal-prep friendly, and the heat is...
One-pot spring pasta with asparagus, peas, and herbs is the 25-minute dish that tastes like the first warm week of the year — whole-wheat shells tossed with green onions, mint, basil, and lemon zest, with feta crumbling over the top. One pot, minimal fuss, maximum...
Craving a big, comforting bowl of pasta but want to keep things light and healthy? I've got the perfect solution! This genius recipe combines tender spaghetti squash with real multigrain pasta for the ultimate noodle experience. You get all the satisfying texture of...
Savory celery peanut noodle salad crunches in all the right places — whole-grain linguine in a ginger-garlic peanut dressing, plenty of snappy celery, and a shower of chopped roasted peanuts on top. It's the make-first salad that makes packed lunches exciting all...
Wonton wrapper mushroom ravioli with green pea purée gives you handmade pasta night without the pasta machine — sherry-scented wild mushrooms sealed inside store-bought wonton wrappers, served over a bright green purée of peas and Parmesan. It looks like fine dining;...
Grilled zucchini pesto with whole-wheat linguine is summer pasta at its smartest — charred zucchini and garlic blitzed with basil, toasted sunflower seeds, and Parmesan, tossed with the cherry tomatoes it shared the grill with. Smoky, green, and fast enough for a...
Herbed tofu lasagna with zucchini is the plant-forward lasagna I make for people who think they don't like tofu — a lemony basil-parsley filling with toasted pine nuts, layered with zucchini and marinara. It feeds ten from one pan, and no one asks where the...
Celery peanut noodle salad is proof that celery deserves better than the crudité plate — whole-grain linguine slicked in a gingery peanut dressing with heaps of crunchy sliced celery and its leaves. A room-temperature noodle salad that eats like a main. Remember 'ants...
Beet and cashew ricotta linguine is weeknight drama on a plate — roasted beets turning the whole bowl pink, with a lemony cashew ricotta that goes creamy against the hot noodles. It looks like a cheffy project and is mostly oven time. Get ready to fall in love with...