Cooking Vegetarian: 2,600+ Recipes
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...
These fresh, no-fuss cucumber rolls are the hack I pull out when I want sushi without any nori. Cool cucumber wraps around sushi rice, mint-flecked Edamame Hummus, carrot, and pomegranate arils, with Vegetarian Ponzu for dipping. Twenty minutes, once the rice is...
Southern style sushi with pickled okra and corn brings a Dixie accent to homemade maki. Tangy pickled okra, sweet corn, and crunchy carrot and red pepper matchsticks roll into sesame-flecked sushi rice. Assembly is fifteen minutes once the rice is cooked. Get ready to...
Jewel-toned veggie sushi rolls with beet are the prettiest thing I know how to make in fifteen minutes. Grated raw beet, ginger, and lemon zest blushing the rice pink while roasted beet strips, carrot matchsticks, and watercress fill the middle. Vegetarian Ponzu for...
Spicy tofu sushi rolls are my vegetarian answer to spicy tuna. Tiny cubes of tofu soak up garlic chili paste, dark sesame oil, and fresh orange juice and zest, then roll up with cool avocado wedges. The orange isn't a gimmick — it rounds out the heat beautifully....
Butternut squash and crystallized ginger sushi rolls are the maki I crave the moment fall produce appears. Cubes of squash simmer in Vegetarian Dashi with soy sauce and fresh ginger, then roll up with green onions and finely chopped crystallized ginger. Thirty-seven...
Classic pickle sushi rolls — hosomaki — are the little thin maki I make when I want sushi with zero fuss. One strip of pickle runs the length of each roll: takuan, kampyo, miso-pickled eggplant, or brined lotus rootlet, your pick. Fifteen minutes of rolling once the...
Asparagus and almond sushi rolls are spring rolled up in nori. Blanched asparagus and roughly chopped toasted almonds go into seasoned rice with a swipe of Sesame Soy Mustard — crunchy, grassy, and a little punchy all at once. Rolling takes fifteen minutes once the...
These vegetarian kombu kelp sushi rolls with kampyo are my favorite fast sushi night. Tender kombu and sweet-simmered kampyo roll into prepared sushi rice with a slick of Sesame Dressing and toasted sesame seeds. With the rice already made, you're twenty minutes...