Cooking Vegetarian: 2,600+ Recipes
These are the easiest, tastiest bean burgers I know — and the most forgiving. Whatever cooked beans you have, black, red, or chickpeas, go into the processor with oats, onion, and egg, and twenty minutes later there are golden patties in the pan. The Easiest, Tastiest...
One-pot zesty lemon tempeh with rice and spinach is weeknight cooking at its most efficient. Crumbled tempeh toasts in olive oil, the rice cooks right in the same pot, and lemon and garlic run through everything, with spinach wilting in at the close. Looking for a...
This vegan breakfast hash is the kind of savory, crispy morning that makes getting out of bed make sense. Potatoes take their time in a hot pan while crumbled tempeh, ginger, and garlic build a savory base, finished with soy, sesame, and cilantro. A Breakfast Hash So...
Smoky tempeh and black bean vegetarian chili is the pot that wins chili night. Crumbled tempeh browns in olive oil like ground meat, chipotles in adobo bring real smoke, and the long simmer turns it all into one deep, saucy whole. Get ready for what might be the best...
20-minute stir-fried tofu with scallions is minimalism that tastes like more. Two cups of scallions wilt into a garlicky soy finish around golden tofu cubes, sesame seeds over the top — dinner with barely a shopping list. The Only Stir-Fry Recipe You'll Ever...
Stir-fried tofu with bell peppers is the dinner I make when the crisper drawer is full and the evening is short. Pressed tofu browns first, then a rainbow of peppers, onion, garlic, and ginger comes together in a quick soy finish. Is there anything better than a meal...
Spicy ketchup-braised tofu sounds humble and tastes far better than it has any right to. Flour-dredged tofu fries up golden, then takes a quick toss in garlicky ketchup spiked with cayenne and lemon — twenty minutes, start to finish. Forget everything you thought you...
Forget everything you know about bland, pasty refried beans from a can! This recipe is a game-changer, proving that you don't need lard to achieve rich, deeply flavorful, and perfectly textured beans. Since we're letting the beans be the star of the show, starting...
Spicy Indian-style red beans (rajma masala) is Sunday-pot cooking at its best — red beans braised with ginger, garlic, and a whole cabinet of warm spices until the gravy turns thick and rust-red. It asks for time and nothing else. If you love the hearty comfort of a...
Tuscan-style white beans are a masterclass in less-is-more — cannellini or navy beans simmered with sage and garlic, then finished with a pour of good olive oil. Two hours of gentle cooking, a handful of ingredients, and a bowl that tastes like a trattoria. A Taste of...
This dried fruit and lima stew is sweet-and-savory braising at its most intriguing — lima beans simmered with prunes and apricots in a tomato-port broth, warmed with ginger and a whisper of cayenne. One pot, one hour, and people always ask what's in it. Ready to...
There's a special kind of magic that happens when you combine the humble bean with the earthy mushroom. It's a culinary pairing that feels both rustic and elegant, creating a dish that’s deeply satisfying and packed with savory, umami flavor. This recipe is a...