Cooking Vegetarian: 2,600+ Recipes
This grilled sesame ginger tofu stir-fry turns one marinade into dinner twice over: it seasons the tofu on the grill and reduces into a glaze for the shiitakes. Rice vinegar, honey, and soy sauce keep the balance sharp-sweet. Thirty minutes of prep buys you the best...
These zesty chipotle-lime tofu wraps need no cooking at all — just a quick marinade of lime juice, garlic, and chipotle seasoning over crumbled tofu. Black beans and vegan sour cream make them substantial enough for dinner. Roll them up in whole grain tortillas and...
This 20-minute Szechwan veggie nugget stir-fry is a freezer-pantry dinner: frozen veggie nuggets, frozen vegetables, and a pineapple-teriyaki glaze that comes together in one skillet. The cornstarch in the sauce is what makes it glossy enough to cling. Dinner with...
This sweet potato and rosemary skillet is a 30-minute hash with a honey-Dijon finish stirred right into the pan. Sweet potato, onion, and zucchini cook until the edges crisp, then rosemary and mustard pull everything together. It works for breakfast, lunch, or a...
This hoisin orange tempeh stir-fry lands in 25 minutes, with seared tempeh glazed in a sticky orange-hoisin sauce alongside bok choy, carrots, snow peas, and mushrooms. Steaming the tempeh first is the quiet step that makes the whole dish better. Serve it over the hot...
These 20-minute vegan red lentil tostadas owe their speed to red lentils, which soften almost as fast as the water boils. A cumin-garlic lentil mash gets piled onto crisp shells with fresh chopped vegetables and melty vegan cheese. Weeknight dinner doesn't get...
This one-pot spiced lentil and rice pilaf is Tuesday-night comfort: red lentils and basmati simmer together with cumin, cayenne, and peas until the whole pot is fragrant and fluffy. One pot means the rice absorbs the spiced broth instead of plain water. Leftovers...
This vibrant pesto bulgur salad comes together in thirty minutes flat, because bulgur barely needs cooking at all. The pesto does the heavy lifting, with edamame, cherry tomatoes, and crumbled feta making it a real meal. It's the rare salad that tastes even...
This creamy spelt salad folds chewy grains into a mayonnaise-and-lemon dressing with crunchy peppers, cucumber, and carrot. Spelt needs a long simmer, but the salad itself is just chopping and stirring. A pinch of cayenne at the end keeps it from being the quiet dish...
This hearty, wholesome wheat berry salad is a chewy, nutty make-ahead dream, packed with chickpeas, snow peas, and sweet dried fruit under a lemon-walnut vinaigrette. Wheat berries take their time — there's an overnight soak involved — but the active work is...
Perfect polenta — 3 ways: soft, baked, or fried — is the one recipe that answers three different dinners from a single pot. The coarse-ground yellow cornmeal can be creamy tonight, then chilled into slabs to bake or fry later in the week. The trick is in the details —...
This quinoa-stuffed acorn squash recipe fills sweet roasted squash with a Southwestern mix of quinoa, black beans, corn, and jalapeño. The squash halves roast while the stuffing cooks on the stove, so the whole thing lands on the table in about an hour and forty...