Cooking Vegetarian: 2,600+ Recipes
Miso eggplant inari sushi is what happens when two good ideas meet in one pouch. Diced miso-pickled eggplant and wakame fold into seasoned sushi rice with miso dressing, then everything tucks into soft inari pockets. The rice filling can be made two days ahead — meal...
Meal-prep inari sushi with black bean rice is lunch, solved. Sushi rice stirred through with savory black bean sauce, green onions, snow peas, and shredded carrot gets tucked into sweet inari pouches. Make eight on Sunday and grab-and-go all week. Craving sushi that...
Vegetarian seaweed salad — restaurant style — is that glossy, sweet-tangy side you thought required a sushi chef. Dried mixed seaweed rehydrates into slippery ribbons, then takes on amazu, soy sauce, ginger, and toasted sesame oil. Fifteen minutes and a fraction of...
Ramen noodle salad with mango & wasabi peas is the vibrant potluck dish everyone photographs before eating. Crunchy ramen noodles and almonds, tender spinach and broccoli slaw, juicy mango, and candied ginger, all slicked with sesame dressing. Twenty minutes,...
Daikon radish and carrot slaw is the crisp, tangy side that brightens any rice bowl. The two vegetables shred into a tangle, grated ginger and sushi rice dressing coat them, and a short rest deepens the flavor. An hour, mostly hands-off, and it's endlessly...
The secret to the best kale salad isn't a fancy technique — it's a nutty sesame dressing that tenderizes as it flavors. Chopped kale mellows under that dressing, then gets piled with dried cherries, scallions, and toasted almonds. Ten minutes, one bowl, and...
Quick pickled lotus root is the crunchy, blushing pickle that makes a sushi tray look professional. Thin coins of lotus root take a two-minute blanch, then steep in sushi rice dressing with a little grated beet for color. Twenty-two minutes later you have crisp,...
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
Miso pickled eggplant — nasu miso-zuke — is the sweet-salty Japanese pickle I make whenever eggplants look good at the market. Cubes of eggplant burrow into a miso-mirin bed with ginger and garlic, then wait about four hours while the flavor soaks in. Slice, wipe...
Quick vegetarian and vegan kimchi — fish-free and fridge-ready — proves you don't need fish sauce for that tangy crunch. Miso steps in for the umami, stirring into a paste of ginger, garlic chili paste, and rice vinegar with napa cabbage, daikon, and carrot....
This crispy sweet chili eggplant salad is hot-and-cool, sweet-and-spicy, and better than it has any right to be. Shards of potato-starch-crusted eggplant fry up golden, then land on arugula with cilantro, mint, and warmed sweet chili sauce. Thirty minutes for a salad...
Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the...