Cooking Vegetarian: 2,600+ Recipes
This roasted vegetable and chickpea Israeli couscous salad is a potluck's best friend — caramelized eggplant and red pepper over pearl couscous with briny pimento-stuffed olives and a double hit of parsley and mint. It feeds nine and tastes even better at room...
This creamy brown rice risotto with sweet peas is nuttier and chewier than the white-rice kind — and honestly better for it. Frozen petite peas and a spoonful of yogurt cheese fold in at the end for a spring-green finish. A Healthier Take on a Gourmet Classic Who says...
Miso udon bowl with roasted sweet potato and tofu — this is my cold-evening cure — chewy udon in a deep red miso broth with soft tofu cubes and scallions. The sweet potato roasts while the broth comes together, so it's 45 minutes start to slurp. There's something...
Fatayer sabanekh — Lebanese spinach triangles — are my favorite thing to do with store-bought dough: a lemony, sumac-kissed spinach filling with toasted pine nuts folded into neat golden parcels. They disappear as fast as you can bake them. If you've ever explored...
Butternut squash pizza with caramelized onions, portobello, and hazelnuts is autumn on a Friday night — sweet roasted squash, jammy onions, and a whole wheat crust with crunch from chopped hazelnuts. It's a project pizza, in the best way. Forget tomato sauce!...
This creamy coconut chana dal is the one-pot comfort dinner I make when the weather turns — split chickpeas simmered soft with ginger, turmeric, and garam masala, finished with toasted coconut and lime. It tastes like it took far longer than an hour. There's nothing...
An Elegant, Earthy Bowl of Goodness Welcome to a dish that feels incredibly gourmet yet is wonderfully simple to create. We're using two powerhouse ingredients today: black 'beluga' lentils, the caviar of the legume world, and deeply flavorful dried porcini mushrooms....
These ultimate plant-powered fajitas get their sizzle from a from-scratch seasoning blend — cumin, chili powder, and smoked paprika — tossed with pressed tofu and three kinds of peppers. Thirty minutes of prep, thirty at the stove, and the whole table eats happy. The...
This spicy Mexican black chickpea stoup is exactly what the name promises — too thick for soup, too saucy for stew — with jalapeño, green chilis, and a big can of tomatoes doing the talking. Soak the chickpeas the night before and dinner practically makes itself. Ever...
The Ultimate Family-Favorite Minestrone SoupPREP: 30 minutes | COOK: 40 minutes | YIELD: 10 x 1½-cup servingsThere are some recipes that just feel like a warm hug in a bowl, and this Hearty Vegetarian Minestrone is exactly that. It's the one soup my family has loved...
This creamy zucchini and chickpea soup is my 25-minute reset button — humble vegetables simmered with cumin, then finished with walnuts and parsley for crunch and color. The chickpeas make it a lunch that actually holds you until dinner. Looking for a soup that's as...
This hearty five-mushroom stew with root vegetables is special-occasion food — morels and porcini steep into a deep brothy base, then cremini, portobello, and shiitake go in for meaty bite. The optional splash of Cognac is exactly as luxurious as it sounds. When the...