Cooking Vegetarian: 2,600+ Recipes
Broccoli raab, mushroom, and Parmesan frittata is my 25-minute answer to 'what's for breakfast.' Sautéed cremini and garlic, blanched raab, and four eggs bound with milk, finished with freshly grated Parmesan. One skillet, and it serves two to three....
Sesame strawberry and rhubarb sushi rolls are dessert sushi that still behaves like sushi. Rhubarb simmers with sugar, water, and a splash of soy sauce until jammy, then rolls up with paper-thin strawberries, inari strips, and shredded daikon. Forty minutes, and it...
Homemade vegetarian sushi with roasted eggplant, shiitake & red pepper is easier than it looks and tastier than most takeout. Eggplant turns silky under dark sesame oil and soy sauce, shiitake slices go meaty, and roasted red pepper brings the sweet. Ten minutes...
Spicy kimchi, avocado, and mango sushi rolls hit funk, cream, and sweet in a single bite. Well-drained vegan kimchi and mango strips roll up with avocado slices, toasted sesame seeds, and a scatter of Faux Roe. Fifteen minutes from board to plate once the rice is...
Vegan dragon roll with honeydew, jalapeño, and cucumber is a sweet-heat spin on the sushi-bar showpiece. Honeydew matchsticks and cool cucumber fill the roll, paper-thin avocado forms the scales, and minced cilantro and Dragon Juice Sauce finish it. Fifteen minutes of...
The ultimate vegetarian dragon roll gets its scales from paper-thin avocado draped over the rice. Inside: sweet inari strips, crunchy deseeded cucumber, and carrot matchsticks; on top: Vegetarian Eel Sauce and toasted sesame seeds. Fifteen minutes of rolling once the...
Tex-Mex vegetarian sushi with roasted poblano and avocado is what happens when maki crosses the border. Smoky roasted poblanos, black beans, and creamy avocado roll up with crushed tortilla chips for crunch, finished with ponzu or salsa. The whole hour and change is...
Vegetarian California rolls prove you don't need crab for the classic to work. Creamy avocado, deseeded cucumber, and daikon or pea sprouts roll into seasoned rice, crowned with Faux Roe for that signature pop. It's assembly, not cooking, once the rice is...
Raw mango pie with almond-date crust is a no-bake dessert that tastes like pure mango. Soaked dried mango and two fresh mangos set with melted virgin coconut oil into a soft, silky filling over the nutty crust. Twenty-five minutes of work, then the fridge does the...
Crispy coconut tofu sushi rolls pair crackly coconut-panko tofu with cool, crunchy vegetables. The tofu is pressed, dusted in starch, dipped in Vegan Tempura Batter, and rolled in unsweetened coconut flakes with panko before its quick fry, layered with red cabbage,...
Veggie spider rolls with mushroom tempura are the crunchiest thing I know how to make at home. Shimeji and enoki mushrooms get a starch dusting, a dip in Vegan Tempura Batter, and a quick fry, then roll up with cucumber, daikon, and romaine. Two hours total, and they...
This sweet and salty vegan sushi pairs soy-glazed sweet potato and shiitake with sprouts and toasted almonds. The potato and mushrooms simmer in a quick mix of water, soy sauce, and mirin until the glaze coats every piece. It's entirely plant-based and worth...