Cooking Vegetarian: 2,600+ Recipes
Savory skillet vegetables on goat cheese toast is my twenty-minute answer to a full crisper drawer — halved mushrooms, baby carrots, and red onion wedges browned in olive oil with big pieces of garlic, piled on goat-cheesed crusty bread. Ten minutes of cooking, tops....
This roasted garlic and edamame grilled cheese is the plot twist of my sandwich rotation — a whole roasted garlic bulb squeezed into a lemony, cumin-scented edamame mash, layered with tomato and Monterey Jack between grainy bread. Forty minutes, and the garlic...
These roasted veggie pita sandwiches are how I make the farmers market portable — zucchini, yellow squash, onions, mushrooms, and red pepper strips roasted in olive oil until the edges sweeten, tucked into warm pita with smoked provolone and Italian dressing. Thirty...
This veggie steakhouse sandwich is my meatless tribute to the classic combo — sweet onions slow-sautéed until jammy, a grilled vegetable patty, mayo and mustard, and vegetarian steak sauce over baby spinach on thick garlic-rubbed ciabatta. Twenty minutes. Open-faced,...
This garden veggie grilled cheese with ranch is what happens when a salad and a grilled cheese make peace — ranch-spread bread, layers of tomato or cucumber, spinach, and red onion, and American or cheddar melting through it all, griddled in butter. Twenty minutes,...
This veggie sandwich with dill cream cheese is my twenty-minute lunch for feeling virtuous and full at the same time — softened cream cheese whipped with fresh dill, spread on a toasted bagel, stacked with cucumber, roasted red peppers, red onion, and avocado. No...
Say hello to your new favorite lunch! This isn't just any vegetable sandwich; it's a masterpiece of textures and flavors. We're talking crisp, golden sourdough, a vibrant medley of fresh zucchini, juicy tomatoes, and sweet sun-dried tomatoes, all brought together with...
This spinach and feta panini is my ten-minute fake-out of a Mediterranean café lunch — salty feta, fresh spinach, tomato, and shredded basil pressed between whole wheat bread until everything is hot and the crust shatters. Three minutes of cooking. It is barely a...
These grilled portobello mushroom sandwiches are steakhouse energy without the steak — portobello caps steeped in a garlicky red wine vinegar and olive oil marinade, seared until juicy, topped with melted mozzarella, tomatoes, and greens on a crusty roll. About half...
These spinach and mushroom quesadillas are my back-pocket dinner — meaty chopped portobellos and wilted spinach with mozzarella, Parmesan, and a whisper of basil folded into crisped tortillas. One skillet, thirty minutes, and even the committed carnivores at my table...
These veggie and hummus pitas — with their two-minute spicy navy bean hummus — are a no-cook lunch with one clever trick: the hummus starts from canned navy beans, fat-free Italian dressing, and spicy brown mustard, so it comes together almost instantly. The chopped...
Tired of the same old sad desk lunch? Say hello to your new midday hero: Roasted Tofu and Veggie Pita Pockets! We're talking perfectly roasted, savory tofu and a rainbow of tender-crisp veggies, all tucked into a warm whole wheat pita and drizzled with a zesty...