Cooking Vegetarian: 2,600+ Recipes
The Ultimate Comfort Food, Reimagined! There's something incredibly comforting about a dish of warm, tender cabbage rolls, and this vegetarian version is no exception! We're swapping out the traditional meat for a savory, protein-packed tofu and vegetable filling...
Speedy mocha "mousse" pudding is dessert on the days you have zero patience. Whipped cream, cooled strong coffee, and cocoa powder fold through instant vanilla pudding mix into something airy and rich. Topped with maraschino cherries or chocolate shavings,...
Simple single-serving vegetarian eggs Benedict solves the lone-breakfast problem with style. A toasted English muffin gets buttered, spread with a tangy mix of plain yogurt and Dijon mustard, and topped with a poached egg. Ten minutes, no hollandaise, no leftovers....
Scrambled eggs masala, or egg bhurji, is the spiced breakfast that ruined plain scrambled eggs for me. Onion and toasted cumin seed sizzle in butter with diced tomato before the eggs go in for a gentle scramble. Finished with fresh mint, it's ready in 15 minutes....
Supreme pizza crackers are the five-minute snack that disappears before the oven cools. A pita pocket gets layered with tomato sauce, sliced mushrooms, black olives, and grated Cheddar, then crisped until the cheese bubbles. All the pizza night energy, none of the...
Spinach artichoke dip is the crowd-pleaser that never comes home with leftovers. Quartered artichokes, red and green bell peppers, and spinach fold into a creamy base of Greek yogurt, cream cheese, and Parmesan. It's rich without being heavy, and it vanishes warm...
Deconstructed spring roll salad delivers all the crunch of a spring roll without the wrapper gymnastics. Fresh mung bean sprouts, carrot strips, red bell pepper, and baby corn get tossed in a soy-vinegar vinaigrette. It comes together in 15 minutes and eats like a...
Spicy southwestern two-bean salad is the make-ahead side that outshines the main course. Black beans and kidney beans mix with red bell pepper, tomato, corn, red onion, and cilantro in a zippy lime dressing. Diced avocado goes on at the end like the crown it is. A...
Vibrant Southeast Asian slaw is the crunchy, lime-drenched side that wakes up any meal. Shredded Napa cabbage, carrot, red onion, and Thai chili get tossed with cilantro in a dressing of lime juice, rice wine vinegar, and sesame oil. It's bright, it's loud,...
Crispy baked tofu sticks are the vegan fish sticks of my dreams, minus the deep fryer. Extra-firm tofu gets coated in seasoned bread crumbs with dulse seaweed flakes and Old Bay, then baked until the crust shatters. Briny, crunchy, and gone in minutes. Get ready for a...
Decadent sour cream butter cake is the tall, tender cake I bake when plain yellow cake won't cut it. Egg yolks, full-fat sour cream, and plenty of softened butter give the crumb a rich, velvety texture. Sifted cake flour keeps it delicate all the way through. Get...
Simple fruit parfait is the prettiest five minutes you'll spend in the kitchen. Layers of sliced banana, fresh blueberries, and vanilla-flavored Greek yogurt get brightened with lime juice and topped with coconut flakes. It looks like effort and tastes like...