Cooking Vegetarian: 2,600+ Recipes
Vibrant fennel and spinach split pea soup is green in the best way — sweet anise-y fennel and a splash of white wine under a meat-free split pea base, finished with a whole bag of baby spinach that melts in minutes. It looks like spring even in February. Most of the...
West African peanut stew (mafe) is velvet-rich and golden-red — tender sweet potato, butternut squash, and cauliflower in a peanutty tomato broth with a gingery kick. A scoop of brown rice soaks it all up, and watercress on top keeps it fresh. It's the stew I...
Hearty wheat berry and white bean soup is rib-sticking comfort — chewy wheat berries and creamy white beans in a smoky tomato broth with leek, carrot, celery, and Swiss chard melting through it. The smoked paprika makes it taste like it simmered with something cured....
Incredible vegetarian posole rojo earns its name: dried pasilla chiles blended into a deep red broth around white hominy, black beans, and fire-roasted tomatoes, with sweet leeks standing in where pork used to be. The tortilla-chip garnish bar does real work at the...
New World vegetarian chili swaps the usual canned tomatoes for a whole jar of medium salsa — so the chopping is done for you — then piles in crumbled soy meat, pinto beans, lima beans, and corn. It's chunky, spunky, and feeds a crowd of eight. Mounded with diced...
This Moroccan-spiced lentil stew is the cleverest shortcut dinner I know — a carton of prepared lentil soup gets doctored with cinnamon, cumin, crushed tomatoes, chickpeas, and a handful of raisins until it tastes slow-cooked. Sweet, savory, and gently warm, the way...
Summer sweet corn and leek chowder tastes like the farmers market in a bowl — sweet kernels simmered with melty leeks, sweet potato, and green beans in a milky broth, with a smoked paprika hum and a splash of dry sherry for depth. Butter and olive oil split the...
Curried red lentil soup with lemon is my cold-weather default — red lentils collapse all on their own into a soft, spoonable soup with onions, carrots, and celery melted through and curry powder doing the warming. The lemon at the end is not optional; it makes the...
This 30-minute chipotle black bean chili is smoky, dark, and deeper-tasting than its cook time suggests — chipotle chile powder does the heavy lifting, with chili powder, cumin, and oregano behind it. Corn adds pops of sweetness against the black beans. Thirty...
Rustic pasta e ceci (chickpea and pasta soup) is the Italian pantry dinner I've been making on repeat — crushed tomatoes, chickpeas, carrots, and celery simmered with ditalini until the soup eats like a stew. It costs almost nothing and feeds six generously....
Warm potato salad with smoky tempeh bacon crumbles is my barbecue plate's vegetarian plot twist — crumbled tempeh caramelized with blackstrap molasses, tamari, ketchup, and a few drops of Liquid Smoke until it's bacon-ish in the best way, folded over tender...
Japanese-inspired teriyaki tofu salad with sesame dressing is a 25-minute main built from convenience wins — store-bought baked teriyaki tofu, shelled edamame, and tender tatsoi and mizuna leaves under a creamy tahini-sesame dressing. It's fresh but substantial,...