Cooking Vegetarian: 2,600+ Recipes
This restaurant-quality hot and sour soup nails the takeout balance of sharp vinegar against savory soy, with slivers of tofu, crunchy bamboo shoots, and wood ear mushrooms in a clear, aromatic broth. Dried wood ears rehydrate right in your kitchen. It's quicker...
This classic vegan French onion soup keeps every part of the bistro ritual — deeply caramelized onions, broth, toasted bread, and a blistered cheese lid — with each animal product swapped for a plant-based stand-in. The onions get a full hour and change, and they earn...
This roasted carrot and leek soup gets nearly all its flavor from the oven — a tray of carrots caramelizing while you clean the leeks. Fennel seed and a finish of lemon keep it from being merely sweet. Simple ingredients, the better part of an hour, and a result that...
This homemade hearty tomato soup builds its flavor the slow way — onion, shallot, carrot, and celery softened in olive oil before no-salt-added tomatoes and broth join. A pinch of sugar and a squeeze of lemon at the end do quiet, essential work. Ready in 40 minutes,...
This creamy tomato basil soup with Gruyère is comfort at full volume — ripe tomatoes, fresh basil, heavy cream, and Gruyère melted straight into the pot. It's the soup to make when tomatoes are peaking and somebody's had a long day. An optional splash of...
This hearty tomato-barley soup with garden vegetables takes 33 minutes because it's honest about shortcuts — a ready-to-serve tomato-basil soup base plus quick barley, carrots, zucchini, and green beans. The result eats slow-simmered. Plus, as the recipe notes,...
Hearty Tuscan bean soup with cheesy cornmeal croutons solves the bread-bowl problem by putting the bread on top instead. The croutons — corn muffin mix, Romano or Parmesan, egg, and milk — bake while the soup simmers. Leeks, mushrooms, and sweet pepper make the pot...
This spicy vegetable stew is my go-to when the evening calls for something thick, red, and honest — a hug in a bowl, exactly as the name promises. Eggplant, peppers, chickpeas, and fresh tomatoes cook down until everything is deep and saucy. Red pepper flakes decide...
This homemade rich and savory vegetable broth simmers carrots, celery, unpeeled sweet onions, tomatoes, and cremini mushrooms for two unhurried hours. It costs almost nothing and tastes like the boxed version's more serious older sibling. Your soups, risottos,...
These 30-minute zucchini carrot veggie patties are bound the smart way — with crushed stone-ground wheat crackers — and tucked into pitas with a garlicky yogurt sauce. They fry up quick and crisp-edged, no food processor required. A light, bright dinner that...
These savory zucchini-cheddar cakes pair golden pan-fried cakes with seared mushrooms and a silky roasted red pepper sauce. A corn muffin mix does the batter work, so the whole thing is on the table in about 35 minutes. The pinch of cayenne in the cakes keeps the...
These zucchini and potato pancake nests get their name from the well you shape in each pancake as it fries. Shredded zucchini, potato, and carrot bind with egg and flour into crisp, lacy-edged rounds. They share the plate with a spring greens salad, which is exactly...