Cooking Vegetarian: 2,600+ Recipes
Molasses and soy-glazed sweet potato wedges are sticky, caramelized, and impossible to stop eating. The wedges roast in olive oil, then take on a glaze of molasses or sorghum, soy sauce, and a splash of water until the edges turn lacquered. Thirty-five minutes for a...
This 10-minute vegetarian miso soup is the bowl I make when comfort needs to be fast. Wakame and soft tofu float in vegetarian dashi, and the miso paste dissolves in at the very end. It tastes like it simmered all afternoon; your stopwatch says ten minutes. There's...
Spaghetti squash somen is the refreshing, gluten-free twist my summer noodle bowl needed. Shredded squash stands in for wheat somen noodles, cooked gently in dashi, with a mirin-soy dipping sauce and ginger-scallion toppings. It eats light, cool, and quietly...
Tempura fried brie is the party trick that earns applause before anyone tastes a bite. A frozen wedge of brie goes into a light soda-water batter, fries for moments, and lands on the table with three sauces — vegetarian eel, sweet chili, and amazu with cherries and...
These restaurant-worthy vegetarian gyoza are the weekend project you'll be glad you spent. A savory filling of shiitake mushrooms, spinach, and cabbage gets sealed into crisp-bottomed dumplings, with a soy-rice vinegar dipping sauce on the side. Seventy minutes...
Miso glazed eggplant — nasu dengaku — is the dish that made me love eggplant. The glaze is just miso, sugar, mirin, and sesame oil, painted over scored eggplant and broiled until caramelized at the edges. Twenty-five minutes later you have something sweet, savory, and...
Chickpea and red cabbage pita pizzas — with toasted cumin for warmth — are my back-pocket dinner when friends drop by. Warm pita rounds get a quick slaw of balsamic-tossed red cabbage, chickpeas, and crumbles of chilled goat cheese. Thirty-three minutes, six pizzas,...
Wasabi deviled eggs are the appetizer that disappears first at every party. The filling gets its sinus-tingling kick from wasabi powder and prepared horseradish, balanced by mayonnaise, mustard, and a splash of soy sauce. Prefer a different kind of heat? The sriracha...
This cold tofu appetizer trio is my favorite way to open a Japanese-style meal. Chilled extra-firm tofu gets three personalities: gingery grated daikon and carrot with amazu, rich vegetarian eel sauce with fried onions and tomatoes, and bright ponzu with scallions....
Imagine the coziest, most comforting bowl of soup you've ever had. Now, picture it filled with delicate dumplings, each one a perfect parcel of savory pumpkin curry filling. This Pumpkin Curry Dumpling Soup is exactly that—a hug in a bowl, combining the earthy notes...
This vegetarian tempura soba noodle soup is Japanese comfort food at its coziest. A dashi-soy broth with mirin and sake cradles tender soba noodles, inari strips, and nori, crowned with crisp vegetable tempura. Thirty minutes, one pot, and dinner tastes like your...
Perfect vegan vegetable tempura is all about that shatter-crisp batter, and the secret is simpler than you think: ice-cold carbonated water, mixed gently. The batter hugs everything from shiitake caps to avocado wedges. Thirty minutes, start to finish, and you're...