Cooking Vegetarian: 2,600+ Recipes
Every special occasion meal deserves a truly spectacular gravy, and this is it! This rich, savory mushroom gravy is packed with umami flavor that will elevate any dish it touches. The secret? A splash of wine adds incredible depth—choose a dry red for a robust, hearty...
Spiced roasted acorn squash with maple and garam masala caramelizes at the edges while staying custard-soft inside, and it asks for almost nothing — oil, spice, syrup, and an hour of oven time. The microwave-first trick makes the cutting painless. Two generous...
Not your average cranberry sauce earns the name: fresh cranberries simmer with orange juice and zest, mixed berries, and a whisper of nutmeg until everything turns ruby and glossy. Sixteen minutes, one pot, and it sets as it chills into something spoonable. Once...
Roasted pear and spinach salad with spiced pecans hits sweet, peppery, creamy, and spicy-hot in one forkful — warm pears, tender spinach, candied pecans with five spice and cayenne, and blue cheese to hold it together. The white balsamic dressing keeps everything...
Vegetarian shepherd's pie with root vegetables and tempeh piles a savory filling of onions, carrots, parsnips, and cabbage under a cloud of Yukon gold mash. Seventy minutes, one baking dish, and a dinner that reheats into something even better. This is the...
Rhubarb cherry berry crostata is pie with the pressure off: free-form dough folded up around a mound of rhubarb, cherries, and mixed berries — no crimping, no pan, no anxiety. The whole wheat crust uses chilled coconut oil cut in five portions, and the frozen fruit...
Peanut butter protein kisses are no-bake, done in 20 minutes, and legitimately snackable — oats, hemp seeds, flax, cranberries, and vegan chocolate chips bound with natural peanut butter and syrup. They live in my freezer door and disappear on hiking weeks....
Ooey-gooey banana chocolate chip bread pudding takes day-old whole grain bread and turns it into the warmest thing out of your oven all week. The custard is plant milk thickened with arrowroot, sweetened with both Sucanat and brown-rice syrup, and studded with bananas...
Classic vegan oatmeal raisin cookies with crisp lacy edges and chewy dark brown sugar centers — the plant milk and soy flour do their work quietly. The recipe's biggest instruction is knowing when to pull them: while the middles still look slightly undone. One...
Coconut orange quinoa pudding is what happens when a grain cooks in coconut milk and fresh orange juice instead of water — creamy, citrusy, and genuinely good for you. Dried cranberries plump as it chills, and every spoonful tastes like a much fancier dessert than 30...
Incredible carrot pineapple loaf cake stays moist for days, and the secret isn't a trick — it's well-drained crushed pineapple folded into the batter next to a heap of grated carrot. Cinnamon and ginger warm it up, wheat germ gives it a nutty edge....
This 5-minute blueberry compote is the make-once, use-all-week sauce: spoon it over yogurt, pancakes, or ice cream, or stir it into oatmeal. Lemon juice and a pinch of salt make the berries taste more like themselves, and arrowroot gives it a glossy, jammy set. Frozen...