Cooking Vegetarian: 2,600+ Recipes
Mediterranean veggie burgers with tzatziki sauce are what I grill for people who claim veggie burgers are boring — lentils and chickpeas studded with Kalamata olives, warmed with cumin and coriander, cooled with a swipe of tzatziki. Herb-heavy, olive-salty, and...
Incredible high-protein seitan meatballs are Greek-inspired through and through — lemon, dill, and mint folded into a seitan and cottage cheese mix that stays shockingly juicy. A pinch of cinnamon and the baking soda do quiet, important work in the background. Looking...
Vegan tempeh bourguignon brings the French country classic to the plant-based table — tempeh cubes braised in red wine with shiitake mushrooms, carrots, tomato paste, and herbes de Provence. It's slow, winey, Sunday-supper food, and it reheats even better than it...
Broiled tofu with hot mango sauce is sweet, hot, and caramelized at the edges — chewy glazed tofu over quickly wilted mustard greens, with a mango chutney glaze that bubbles under the broiler. It's thirty minutes, mostly hands-off, and it wakes up a boring week....
Broccoli 'meatballs' with garlic-tomato sauce are the trick I pull on people who claim they don't like broccoli — savory vegetable orbs bound with almonds, Parmesan, and egg, simmered until sauce-soaked. They're tender inside, golden outside, and...
Seitan in mushroom red wine sauce is my date-night move — pan-seared seitan cutlets in a glossy sauce of mushrooms, dry red wine, Dijon, and thyme. It's bistro food, it's ready in thirty minutes, and it serves two for a reason. Looking for a show-stopping...
Nectarine and basil bulgur salad is summer in a bowl — juicy stone fruit, creamy white beans, and cool torn basil over tender bulgur with a lemony dressing. Sweet, savory, and herby in the same bite, it's the salad I make the moment nectarines show up at the...
Hearty farro pilaf with kale and cranberries is cold-weather cooking at its best — nutty pearled farro simmered with aromatic vegetables, then tossed with garlicky sautéed kale and sweet-tart dried cranberries. It lands somewhere between side dish and vegetarian main,...
Stuffed eggplant with lentils and millet is hearty Mediterranean-style comfort — roasted eggplant shells filled with a spiced mix of mushrooms, lentils, and millet, finished with toasted pine nuts and plenty of fresh mint. A tomato sauce underneath keeps everything...
Tired of the same old quinoa or couscous? Let me introduce you to your new favorite ancient grain: sorghum! With its delightful, tender-chewy bite, sorghum is the perfect gluten-free stand-in for small pasta, and it absolutely shines in this simple yet stunning Middle...
This is not your average oatmeal — think savory, garlicky oats topped with jammy burst cherry tomatoes, melting cubes of Brie, torn basil, and toasted pine nuts. It's breakfast-for-dinner material, and it converts skeptics every single time. Not Your Average...
Roasted oyster mushroom and millet bowls feel like a treat on a random Tuesday — torn oyster mushrooms roasted until crisp at the edges, piled over millet and lentils with a maple-cider dressing. Tamari-roasted pumpkin seeds on top supply the crunch that makes the...