Cooking Vegetarian: 2,600+ Recipes
Carolina-style vegetarian BBQ sandwiches bring the tang of Carolina gold sauce — vinegar, yellow mustard, brown sugar, and a kick of Louisiana hot sauce — to glossy pan-glazed seitan strips. Twenty-five minutes start to finish, and they eat like a summer cookout any...
Roasted red pepper and cream cheese baguette sandwiches are my no-cook answer to lunch for six — a garlicky jarred-pepper spread on crusty whole-grain baguettes with cool cucumber, romaine, and radicchio. Fifteen minutes, no oven, and nothing left over. Tired of the...
There's nothing quite like a steaming, aromatic bowl of Pho to warm you from the inside out. This vegetarian version captures all the complex, soul-soothing flavors of the Vietnamese classic without the meat. We've built a deeply savory broth using dried shiitake...
Hearty white bean and chard soup is the pot I put on the moment the weather turns — tender new potatoes, creamy cannellini beans, and wilted Swiss chard in a garlicky broth with a whisper of nutmeg. It's on the table in 50 minutes and reheats even better the next...
Vibrant fennel and spinach split pea soup is green in the best way — sweet anise-y fennel and a splash of white wine under a meat-free split pea base, finished with a whole bag of baby spinach that melts in minutes. It looks like spring even in February. Most of the...
West African peanut stew (mafe) is velvet-rich and golden-red — tender sweet potato, butternut squash, and cauliflower in a peanutty tomato broth with a gingery kick. A scoop of brown rice soaks it all up, and watercress on top keeps it fresh. It's the stew I...
Hearty wheat berry and white bean soup is rib-sticking comfort — chewy wheat berries and creamy white beans in a smoky tomato broth with leek, carrot, celery, and Swiss chard melting through it. The smoked paprika makes it taste like it simmered with something cured....
Incredible vegetarian posole rojo earns its name: dried pasilla chiles blended into a deep red broth around white hominy, black beans, and fire-roasted tomatoes, with sweet leeks standing in where pork used to be. The tortilla-chip garnish bar does real work at the...
New World vegetarian chili swaps the usual canned tomatoes for a whole jar of medium salsa — so the chopping is done for you — then piles in crumbled soy meat, pinto beans, lima beans, and corn. It's chunky, spunky, and feeds a crowd of eight. Mounded with diced...
This Moroccan-spiced lentil stew is the cleverest shortcut dinner I know — a carton of prepared lentil soup gets doctored with cinnamon, cumin, crushed tomatoes, chickpeas, and a handful of raisins until it tastes slow-cooked. Sweet, savory, and gently warm, the way...
Summer sweet corn and leek chowder tastes like the farmers market in a bowl — sweet kernels simmered with melty leeks, sweet potato, and green beans in a milky broth, with a smoked paprika hum and a splash of dry sherry for depth. Butter and olive oil split the...
Curried red lentil soup with lemon is my cold-weather default — red lentils collapse all on their own into a soft, spoonable soup with onions, carrots, and celery melted through and curry powder doing the warming. The lemon at the end is not optional; it makes the...