Cooking Vegetarian: 2,600+ Recipes
This homemade rich and savory vegetable broth simmers carrots, celery, unpeeled sweet onions, tomatoes, and cremini mushrooms for two unhurried hours. It costs almost nothing and tastes like the boxed version's more serious older sibling. Your soups, risottos,...
These 30-minute zucchini carrot veggie patties are bound the smart way — with crushed stone-ground wheat crackers — and tucked into pitas with a garlicky yogurt sauce. They fry up quick and crisp-edged, no food processor required. A light, bright dinner that...
These savory zucchini-cheddar cakes pair golden pan-fried cakes with seared mushrooms and a silky roasted red pepper sauce. A corn muffin mix does the batter work, so the whole thing is on the table in about 35 minutes. The pinch of cayenne in the cakes keeps the...
These zucchini and potato pancake nests get their name from the well you shape in each pancake as it fries. Shredded zucchini, potato, and carrot bind with egg and flour into crisp, lacy-edged rounds. They share the plate with a spring greens salad, which is exactly...
These vegan stuffed zucchini boats are a Southwestern summer dinner: poblano, corn, tomato, and black beans piled back into zucchini shells under melty dairy-free cheese. Fifty minutes, most of it the oven's problem. For two people it's perfect as-is; scale...
Craving takeout but want to keep it healthy? Ditch the delivery app and say hello to your new favorite weeknight dinner! This Ginger Garlic Veggie Fried Rice is a flavor explosion that comes together in just 30 minutes. We're talking fluffy scrambled eggs,...
This healthy spaghetti squash with vegetable marinara is comfort food with a vegetable doing the pasta's job. A chunky marinara of zucchini, carrot, onion, and canned tomatoes sinks into golden strands of squash. The vegan Parmesan on top ties it together in...
This portobello curry with green rice is a two-part wonder: meaty portobello chunks in a quick curry, served over basmati rice cooked in coconut milk with cilantro, ginger, garlic, and lime. The rice is the surprise star — vivid green and fragrant. About 45 minutes,...
These cheesy veggie-stuffed portobello mushrooms are a 37-minute dinner that eats like steak night. Big caps get piled with a hot skillet mix of sweet pepper, red onion, zucchini, carrot, celery, and spinach, seasoned with basil and lemon. They're substantial,...
Creamy spring risotto with spinach, peas, and tarragon tastes like the first warm week of the year. Sweet peas and wilted spinach fold into Parmigiano-rich Arborio rice, and tarragon adds its faint anise perfume at the end. Raw radish wedges on top give it crunch and...
Crispy Parmesan risotto cakes with horseradish sour cream are the best thing that ever happened to leftover risotto. Chilled risotto is shaped, breaded in flour, egg, and crumbs, then pan-fried until the crust shatters. The cool, sharp horseradish sour cream alongside...
This harvest vegetable risotto is a whole farmers-market box — butternut squash, turnips, carrots, mushrooms, and zucchini — stirred into creamy Arborio rice. The paprika in the base gives it a warm, smoky undertone. It's a project dish for an hour when standing...