Cooking Vegetarian: 2,600+ Recipes
A gluten-free enchilada dream is exactly what it sounds like: enchiladas wrapped in thin egg crêpes instead of tortillas, layered over brown rice and pinto beans with salsa and melted Monterey Jack. Nobody at the table ever guesses there's no flour. A Gluten-Free...
Asparagus and goat cheese baked egg cups are the 25-minute answer to breakfast for a crowd — custardy eggs with shallots, garlic, and tender asparagus, each cup finished with tangy goat cheese. They bake in a muffin pan while the coffee brews. Looking for a dish...
Eggplant and olive shakshuka is the skillet dinner I make when plain eggs need a plot — soft eggplant cubes and briny green Greek olives simmered in a smoky paprika-cumin tomato sauce with eggs cracked right on top. Bread for scooping is non-negotiable. Ready to...
Cheese mushroom egg nests are my brunch trick for a crowd: bread cups toasted golden and filled with garlicky cremini mushrooms and tarragon, each one holding an egg under melted Swiss. One muffin pan, six nests, endless recipe requests. A Stylish, Savory Start to...
Carrot and ricotta quiche in a phyllo crust is what happens when you want quiche without the pastry project — crackly layers of paper-thin phyllo holding a custard of ricotta, sweet grated carrots, and shallots. Gentle, golden, and a little bit fancy. Craving a...
Butternut squash and greens kuku — the Persian egg bake — is the brunch dish that looks far more effortful than its 40 minutes: sweet squash cubes, baby kale and spinach, and salty feta set into tender, lemon-zested eggs. Cut it into wedges and serve warm or at room...
Broccoli raab frittata with sun-dried tomatoes and Swiss cheese turns one pan of greens and a carton of eggs into dinner in under 30 minutes. The raab's gentle bitterness against chewy sun-dried tomatoes and melted Swiss (or Gruyère) is a combination worth...
Magical vegan aquafaba meringue proves you don't need eggs for shatter-crisp, cloud-light cookies — the liquid from a can of chickpeas whips with sugar and vanilla into tall, glossy peaks. Watching it happen for the first time genuinely feels like a magic trick....
There's nothing quite like the savory, tangy, and utterly satisfying experience of a classic deli Reuben. This vegetarian version captures all that iconic flavor, swapping out corned beef for thinly sliced tempeh simmered in a rich, umami-packed broth. Layered with...
The ultimate grab-and-go vegan banh mi is Sunday meal prep in sandwich form — sweet-sour baked tofu glazed with soy, lime, and Thai chile sauce, piled with red cabbage and peanuts in a ciabatta roll. Sticky, tangy, crunchy, and fully plant-based. The Ultimate...
Walnut pâté and pear sandwiches are the tea-party lunch that takes 25 minutes — a rustic spread of walnuts, cannellini beans, lemon, and garlic on whole-grain bread with sweet pear slices and roasted red peppers. It sounds fancy and eats like comfort. Tired of the...
Sweet potato and tofu collard wraps are the lunch I make once and eat all week — miso-ginger glazed sweet potatoes, crumbled silken tofu, and edamame rolled in big, sturdy collard leaves. No bread, no fork, no midday slump. Tired of the same old sandwich for lunch?...