Cooking Vegetarian: 2,600+ Recipes
Carrot and ricotta quiche in a phyllo crust is what happens when you want quiche without the pastry project — crackly layers of paper-thin phyllo holding a custard of ricotta, sweet grated carrots, and shallots. Gentle, golden, and a little bit fancy. Craving a...
Butternut squash and greens kuku — the Persian egg bake — is the brunch dish that looks far more effortful than its 40 minutes: sweet squash cubes, baby kale and spinach, and salty feta set into tender, lemon-zested eggs. Cut it into wedges and serve warm or at room...
Broccoli raab frittata with sun-dried tomatoes and Swiss cheese turns one pan of greens and a carton of eggs into dinner in under 30 minutes. The raab's gentle bitterness against chewy sun-dried tomatoes and melted Swiss (or Gruyère) is a combination worth...
Magical vegan aquafaba meringue proves you don't need eggs for shatter-crisp, cloud-light cookies — the liquid from a can of chickpeas whips with sugar and vanilla into tall, glossy peaks. Watching it happen for the first time genuinely feels like a magic trick....
There's nothing quite like the savory, tangy, and utterly satisfying experience of a classic deli Reuben. This vegetarian version captures all that iconic flavor, swapping out corned beef for thinly sliced tempeh simmered in a rich, umami-packed broth. Layered with...
The ultimate grab-and-go vegan banh mi is Sunday meal prep in sandwich form — sweet-sour baked tofu glazed with soy, lime, and Thai chile sauce, piled with red cabbage and peanuts in a ciabatta roll. Sticky, tangy, crunchy, and fully plant-based. The Ultimate...
Walnut pâté and pear sandwiches are the tea-party lunch that takes 25 minutes — a rustic spread of walnuts, cannellini beans, lemon, and garlic on whole-grain bread with sweet pear slices and roasted red peppers. It sounds fancy and eats like comfort. Tired of the...
Sweet potato and tofu collard wraps are the lunch I make once and eat all week — miso-ginger glazed sweet potatoes, crumbled silken tofu, and edamame rolled in big, sturdy collard leaves. No bread, no fork, no midday slump. Tired of the same old sandwich for lunch?...
Carolina-style vegetarian BBQ sandwiches bring the tang of Carolina gold sauce — vinegar, yellow mustard, brown sugar, and a kick of Louisiana hot sauce — to glossy pan-glazed seitan strips. Twenty-five minutes start to finish, and they eat like a summer cookout any...
Roasted red pepper and cream cheese baguette sandwiches are my no-cook answer to lunch for six — a garlicky jarred-pepper spread on crusty whole-grain baguettes with cool cucumber, romaine, and radicchio. Fifteen minutes, no oven, and nothing left over. Tired of the...
There's nothing quite like a steaming, aromatic bowl of Pho to warm you from the inside out. This vegetarian version captures all the complex, soul-soothing flavors of the Vietnamese classic without the meat. We've built a deeply savory broth using dried shiitake...
Hearty white bean and chard soup is the pot I put on the moment the weather turns — tender new potatoes, creamy cannellini beans, and wilted Swiss chard in a garlicky broth with a whisper of nutmeg. It's on the table in 50 minutes and reheats even better the next...