Cooking Vegetarian: 2,600+ Recipes
This hearty plant-based Irish mushroom stew is dark, deep, and exactly what March demands — Portobellos and creminis simmered in stout and red wine until the whole pot smells like a Dublin pub. Forty minutes of simmering does the heavy lifting. While this robust,...
This creamy butternut squash soup with cannellini beans is velvety without any cream — the beans do the thickening and add enough protein to call it dinner. Cinnamon, cumin, and a pinch of cayenne warm it right up. There's nothing quite like a bowl of warm, vibrant...
A vibrant watermelon quinoa salad with lime-cumin vinaigrette that somehow makes watermelon and black beans feel like they've always belonged together. Cool, crunchy jicama and a whisper of jalapeño keep every bite interesting. Get ready for a party in a bowl!...
This creamy vegan broccoli soup proves you don't need dairy for a velvety bowl — a quick whole-wheat roux and plain unsweetened soy milk do all the thickening. A whisper of freshly grated nutmeg ties it together. A Healthier Twist on a Comfort Food Classic...
This ultimate refreshing no-cook gazpacho is 20 minutes at the cutting board and then straight to the table — avocado makes it creamy without a drop of cream. It's my entire hot-weather dinner plan every summer. The Ultimate Refreshing No-Cook Gazpacho When the...
A Taste of the Tropics in a Bowl Transport your taste buds to a sun-drenched paradise with this incredible Hawaiian Tofu Curry. It's a beautiful paradox of flavors—creamy yet light, sweet yet savory, and packed with a gentle, warming spice. This isn't just a delicious...
There's something incredibly satisfying about a pasta dish that's bursting with color and fresh flavors. This Lemon Herb Veggie Pasta is my go-to for a reason! It's light yet filling, packed with crisp vegetables and a vibrant trio of fresh basil, tarragon, and mint....
This Meyer lemon mushroom, celery, and spinach salad is a 10-minute, no-cook lunch for two — thinly sliced mushrooms marinated in Meyer lemon and olive oil until they turn silky. Shaved Pecorino or Asiago over the top makes it feel like a trattoria plate. If you've...
Spicy wasabi asparagus salad is the cold, crunchy side I make on repeat every spring — blanched asparagus in a sesame-wasabi dressing with a slow, clean burn. It's built for making ahead, since the flavors deepen overnight. A Spicy Twist on a Springtime Favorite!...
This winter citrus salad with mint is quite literally a bowl of sunshine — Cara Cara oranges, blood oranges, grapefruit, and kumquats in every shade of orange and ruby. A scatter of fresh mint makes it taste like January's best self. A Bowl of Sunshine to Beat...
Caprese quinoa salad takes everything you love about the classic — juicy tomatoes, torn basil, creamy mozzarella, balsamic — and turns it into an actual meal. The quinoa soaks up the dressing and makes the whole thing sturdy enough for lunchboxes. Dreaming of a...
This ultimate vegan 'egg' salad sandwich filler gets its sneaky eggy flavor from black salt — the Himalayan kala namak that tastes uncannily like hard-boiled eggs. Fifteen minutes, one bowl, and lunch is handled for days. The Ultimate Vegan 'Egg' Salad...