Cooking Vegetarian: 2,600+ Recipes
From bland to grand, the ultimate crispy tofu is what happens here: thin cutlets of extra-firm tofu anchored with a tahini swipe and panko, pan-fried in olive oil, then napped in a bright lemon-caper sauce with shallots and white wine. They stay audibly crunchy even...
This creamy peanut tempeh is the dish that converts tempeh skeptics — the slabs pan-fry until deeply golden, then swim in a coconut-peanut sauce with ginger, garlic, scallions, and lime. It tastes like satay night without any skewer-soaking. Chopped peanuts on top...
Sicilian couscous with raisins and pine nuts is proof that a pantry dish can taste like a trip to Palermo. Golden raisins and grated orange zest get folded into the fluffy couscous along with baby spinach, and toasted pine nuts go on last for crunch. Twenty-five...
This orzo with rapini and sun-dried tomatoes is the pasta I make when I want dinner to taste like an Italian trattoria with almost no effort. Bitter rapini and sweet, chewy oil-packed tomatoes pull against each other, with garlic and red pepper flakes behind them....
Warm quinoa salad with spinach, apple, and walnuts is the recipe I make the first week apple season hits. Hot quinoa straight off the stove wilts the baby spinach just enough to tame its bite, while the diced apple stays crisp and sweet. Toasted walnuts run through...
This 30-minute vegetarian cassoulet gets you the slow-cooked French flavors — creamy cannellini beans, tomato, thyme, and a golden bread-crumb crust — in half an hour, thanks to canned beans and vegetarian sausage that browns in the same pot. It is thick enough that a...
This one-pan mushroom and tomato bulgur pilaf is weeknight cooking at its best — deeply browned mushrooms and garlic, a can of petite diced tomatoes, and bulgur wheat simmered right in the same skillet until every grain is stained rust-red. Because the bulgur cooks in...
Fantasy Thai basil coconut rice is the name my family gave this jasmine-rice skillet with peas, toasted shredded coconut, cashews, and a whole bunch of Thai basil folded in hot off the burner. The coconut here comes from toasting, not coconut milk, which keeps it...
A weeknight wonder: 20-minute curry couscous — the title sounds like overpromising, and the dish still delivers. Madras curry powder blooms in olive oil, chickpeas and sweet peas fold through fluffy couscous, and the whole pot goes from cutting board to table faster...
Ready to fall in love with a wonderfully nutty and satisfyingly chewy grain? Barley is a fantastic, fiber-rich powerhouse that often gets overlooked, but this simple one-pan recipe is here to change that! We're combining tender quick-cooking pearl barley with vibrant...
Smoky grilled portobello mushroom sandwiches are my answer to cookout season — meaty caps, charred red onion rings, and sweet strips of yellow pepper stacked on toasted kaiser rolls with basil pesto. Scraping the gills out of the portobellos keeps everything tidy and...
This 10-minute hummus veggie wrap is my back-pocket lunch: a spinach tortilla spread thick with hummus, then piled with marinated artichokes, cool romaine, and crunchy grated carrot. There is zero cooking involved. Pat the artichokes dry first and the whole thing...