Cooking Vegetarian: 2,600+ Recipes
Wholesome pumpkin pie with whole-wheat crust sweetens its filling only with maple syrup and still slices like the classic — the coconut oil crust shatters, and the filling sets clean thanks to eggs and arrowroot. The Yogurt Cheese in the filling plays the tangy role...
The coziest baked apple recipe with pecan currant streusel starts with whole baking apples set in a bath of apple cider that steams into them while they roast. The streusel — oats, pecans, maple, cinnamon — crisps on top as the apples go tender. Sixty-five minutes,...
Rich and creamy vegan pumpkin nog coats the spoon the way eggnog should — arrowroot and pumpkin puree handle the body, maple syrup and warm spices handle the rest. It cooks in three minutes on the stove and then it's yours, warm or chilled. Optional rum for the...
This sparkling raspberry kombucha mocktail is my zero-proof party trick: tart raspberry juice, lemon, a couple dashes of bitters, and kombucha topped with sparkling water. Frozen raspberries float in as edible ice cubes that blush the drink as they thaw. Ten minutes,...
Fennel smashed Yukon gold potatoes are mashed potatoes with a secret: a bulb of fennel cooked down and folded in, so every bite carries a faint anise sweetness under the rich potato. The method matters as much as the ingredients — dry the potatoes, skip the blender....
Mom's holiday warm sauerkraut turns the jarred stuff into something spoonable and almost sweet: onions caramelized properly, caraway bloomed in olive oil, a can of tomatoes, and a pinch of unrefined sugar to take the edge off. Thirty minutes, and it makes the...
Hearty lentil and wild rice loaf slices cleanly, and that's not a small thing in the vegetarian loaf genre — the wild rice keeps every bite interesting while the eggs or egg replacer hold it together. Tomato paste and Bragg's build the savory depth. Ninety...
Puy lentil salad with roasted vegetables and orange vinaigrette is the make-once, eat-all-week lunch: tiny French green lentils that hold their bite, roasted fennel and red onion, and a citrus dressing that wakes everything up. Forty minutes, most of it the...
Spicy roasted cauliflower & leek soup starts in the oven, where the florets caramelize with cumin before they ever meet the pot — that's the step that separates it from every pale cauliflower soup you've had. Potatoes and celery build the body, and a...
A Lighter Take on a French Classic Say hello to your new favorite comfort food! We've given a classic potato gratin a healthy, vibrant makeover. By swapping heavy cream for tangy Greek yogurt and packing it with nutrient-rich broccoli, we've created a dish that's both...
Pan-seared Brussels sprouts with white wine and shallots come out of a 25-minute recipe with faces the color of deep caramel — the trick is bone-dry sprouts and a pan you don't baby. White wine and vegan Worcestershire reduce into a glaze, and a final squeeze of...
Creamy parsnip and fennel soup is January in a bowl — sweet parsnips, anise-scented fennel, leeks softened in olive oil, all blitzed silky with your choice of milk. The reserved fennel fronds on top are not an afterthought; they're the freshest note in the pot....