Cooking Vegetarian: 2,600+ Recipes
Stir-fried tofu with bell peppers is the dinner I make when the crisper drawer is full and the evening is short. Pressed tofu browns first, then a rainbow of peppers, onion, garlic, and ginger comes together in a quick soy finish. Is there anything better than a meal...
Spicy ketchup-braised tofu sounds humble and tastes far better than it has any right to. Flour-dredged tofu fries up golden, then takes a quick toss in garlicky ketchup spiked with cayenne and lemon — twenty minutes, start to finish. Forget everything you thought you...
Crisp-fried bean sprouts crunch like shoestring fries — washed sprouts tossed in a light coating and flash-fried, then hit with soy sauce, peanuts, cilantro, and chile. They're the snack nobody believes came from a bag of bean sprouts. Ever thought bean sprouts...
Incredible socca (chickpea pancake) is Nice's street-food gift to the world — a thin batter of chickpea flour, water, and olive oil baked in a screaming-hot pan until the edges char and the middle stays tender. Five ingredients, one pan, endless appetite. Step...
The crispiest, creamiest, dreamiest snack: meet chickpea fries! Sicilian panelle are nothing but chickpea flour and water cooked into a polenta-like slab, chilled, cut, and fried until the outside shatters and the inside stays custardy. The Crispiest, Creamiest,...
Fresh fava beans with eggs and croutons is spring on a plate — sweet shelled favas warmed in olive oil with lemon, chopped hard-cooked eggs, and crisp cubes of day-old bread. Half an hour, and it eats like a full meal. There's nothing quite like the taste of fresh...
Forget everything you know about bland, pasty refried beans from a can! This recipe is a game-changer, proving that you don't need lard to achieve rich, deeply flavorful, and perfectly textured beans. Since we're letting the beans be the star of the show, starting...
Spicy Indian-style red beans (rajma masala) is Sunday-pot cooking at its best — red beans braised with ginger, garlic, and a whole cabinet of warm spices until the gravy turns thick and rust-red. It asks for time and nothing else. If you love the hearty comfort of a...
Tuscan-style white beans are a masterclass in less-is-more — cannellini or navy beans simmered with sage and garlic, then finished with a pour of good olive oil. Two hours of gentle cooking, a handful of ingredients, and a bowl that tastes like a trattoria. A Taste of...
This dried fruit and lima stew is sweet-and-savory braising at its most intriguing — lima beans simmered with prunes and apricots in a tomato-port broth, warmed with ginger and a whisper of cayenne. One pot, one hour, and people always ask what's in it. Ready to...
Classic beans and greens is Italian farmhouse cooking distilled — chickpeas simmered with nothing but an onion and bay until creamy, then bitter broccoli raab and garlic stirred through and fried bread crumbs on top. It takes time, but almost none of it is yours....
There's a special kind of magic that happens when you combine the humble bean with the earthy mushroom. It's a culinary pairing that feels both rustic and elegant, creating a dish that’s deeply satisfying and packed with savory, umami flavor. This recipe is a...