Vegetables
1337 recipes found
Vegan Potato Salad With Tahini
This robustly seasoned vegan potato salad is lively and earthy from a dressing of cumin, charred scallion and loads of tahini, which gives it a rich and creamy texture. This is a good one to make a day before you want to serve it as the flavors get better as they sit. Just be sure to let it come to room temperature so everything is at its brightest and most supple.
Roasted Butternut Squash
This is the simplest roasted butternut squash recipe, and it shows off the vegetable’s greatest qualities: custardy, sweet and nutty, with caramelized and crisp outsides. Cube the squash into 1-inch pieces, then drizzle generously with oil and salt. (If you’d like to use pre-cut pieces from the store, trim until they’re uniform in size for even cooking.) So that the squash browns efficiently, roast it on the bottom rack of a hot oven mostly on one side, then stir and cook for a few more minutes until tender. Squash this good can stand alone as a side dish, or costar in salad, soup, pasta or other meals. The roasted squash will keep, refrigerated, for up to 5 days. If you want to add ground spices, like spicy hot paprika or warming cinnamon, do so after the initial roasting when stirring. (You could also try Ali's roasted butternut squash with brown butter vinaigrette.)
Roasted Brussels Sprouts With Honey, Almonds and Chile
Tossing sprouts with a simple honeyed vinaigrette brings out their natural sweetness, while roasting them helps develop their deep savory notes. To avoid soggy steamed sprouts, heat your sheet pan in the oven. When you add the sprouts to the hot pan, you’ll know by the accompanying sizzle that they’re on track. For a sunny jolt, top the charred sprouts with a drizzle of honey, sliced chiles tempered with a splash of vinegar, smoky almonds and fresh orange zest and juice.
Stir-Fried Brussels Sprouts
Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.
Miso Gravy-Smothered Green Beans
In this modern take on green bean casserole, beans simmer in creamy gravy until completely tender and supple. Inspired by classic Southern gravy, this one gets unexpected savory depth from earthy miso. A final swirl of tangy sour cream and acidic lemon juice lightens the rich sauce. For some crunch, try topping the beans with fried shallots or onions, or chopped nuts, like roasted pecans or almonds. The dish makes a perfect side dish for the Thanksgiving table — or alongside a simple weeknight roasted chicken.
Roasted Acorn Squash
The one-size-fits-all method for cooking acorn and other hardy squashes is to roast them whole. You can avoid the precarious task of cutting them when they’re raw, and the flesh steams to tenderize without drying out while the skin softens enough to eat. Botanically, acorn squash is actually more closely related to zucchini and spaghetti squash than denser, sweeter, richer winter squashes like butternut. Because it’s so mild, once your acorn squash is roasted, load it up with sweet, buttery, cheesy, crunchy, meaty, nutty or spicy accompaniments; or fold it into sautés, salads and so on.
Roasted Brussels Sprouts With Honey and Miso
Brussels sprouts roasted simply with oil, salt and pepper are absolutely delicious — but if you want something a little more interesting, add a spoonful of red miso, a powerhouse of salt and umami. Pair it with sweet honey to balance out the earthy bitterness of the brussels sprouts. A hit of lime juice after roasting perks everything up, and chopped almonds add a nice crunch. You can double or triple this recipe to feed a large crowd, or to ensure that there are leftovers.
Roasted Brussels Sprouts With Cinnamon-Butter Yogurt and Chestnuts
This festive side would make a wonderful addition to your Thanksgiving table, but would be equally great with a Sunday roast, alongside a whole, roasted chicken or some baked pumpkin. Get ahead by making (and refrigerating) the chestnut topping and garlic yogurt the day before, then bringing them back up to room temperature while the brussels sprouts roast. Be sure to leave the preparation of your browned butter to just before serving, though, as it will solidify as it sits.
Green Bean Salad With Hot Mustard Dressing
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you’ll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Brussels Sprouts in Saor
This recipe is inspired by sarde in saor, a classic Venetian dish of fried sardines topped with sautéed onions, pine nuts, saffron and wine-soaked raisins balanced with a little sugar and vinegar. The saor, or sweet and sour topping, makes an ideal accompaniment to roasted brussels sprouts — served either hot or at room temperature — though it would work equally well on any vegetable side, be it green beans, cauliflower or broccoli. With lemon, vinegar and wine among its ingredients, this dish brings a welcome vividness to the Thanksgiving table — or any meal — where bright, acidic offerings are few and far between.
Brussels Sprouts With Pickled Shallots and Labneh
Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can’t find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.
Green Bean and Corn Almondine
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Crispy Roasted Brussels Sprouts and Shallots
Slivered brussels sprouts and shallots caramelize, getting crisp and golden if you roast them at high heat. A dash of Worcestershire and a drizzle of lemon juice add just enough tang and acidity to round them out, without obscuring their natural sweetness. If you’re not cooking for a crowd, feel free to halve the recipe and use one baking sheet. Serve these as a simple side dish to roast meats or fish, or use it to top a grain bowl, adding a fried or jammy egg for protein.
Grilled Zucchini
Naturally suited to grilling, zucchini is both juicy and mild, which means it stays moist even when it’s hit with fire, and it soaks up the smoky flavors of the grill in the short time it cooks. Maximize surface area — and convenience — by cutting the zucchini into sturdy planks, which cook through quickly without slipping through the grates while still retaining some texture. Brush them with olive oil, season enthusiastically with salt and pepper and grill until crisp-tender to enjoy them as a simple side, tossed into a salad or tucked into sandwiches. If you’d like to show them off, arrange them over some ricotta, then dot with herbs, capers and lemon and serve with grilled bread for an easy seasonal supper. The best summer recipes allow you to embrace technique but customize at whim.
Black Bean Burger With an Egg on Top
This is a vegetarian burger that does not mimic the texture or look of ground meat, but it isn’t meant to. It’s more like the most excellent refried beans. Though you can serve this well-seasoned patty like a traditional burger, on a bun with the usual condiments, it is at its best topped with a fried egg. Dusted with fine cornmeal, the burgers are pan-fried as the mixture is too soft to grill. After frying, they are baked until crisp. For convenience, they may be fried in advance and reheated.
Creamy White Bean and Fennel Casserole
This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.
Sweet Potatoes With Tsimmes Glaze
Traditional tsimmes is a stew of sorts that includes sweet potatoes, carrots, one or two kinds of dried fruits, and spices. It’s usually served as a side dish at Rosh Hashanah, the Jewish New Year, but it also makes frequent appearances on the Passover Seder table. The word “tsimmes” sometimes means a fuss or commotion, or even a muddle. This version is anything but fussy and definitely not muddled. Here, halved sweet potatoes are simply roasted and served with a scrumptious glaze that includes prunes, orange juice, fresh ginger and a hit of lemon.
Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes
Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from “Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home” by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.
Vegan Green Bean Casserole
The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They’re usually vegan, but be sure to double check the ingredient label to be sure.
Shalom Japan’s Lox Bowl
The lox bowl at Shalom Japan, a Brooklyn restaurant created by chef-owners Sawako Okochi and Aaron Israel, shows how the combination of ingredients can tell a story. Lox, a Jewish-American staple, is set over a bed of sushi rice, inspired by Japanese chirashi bowls, in a meal that marries the cultures of both chefs. The dish combines lox, avocado and spicy mayo with crunchy cucumber, tangy pickles, sweetened kombu and fresh herbs, in a pile of salty, sweet and acidic umami. It takes some prep and quite a few ingredients, but you can pick and choose toppings to taste: “There aren’t too many rules, other than doing fish over rice,” Mr. Israel said. They cure their own salmon with parsley and dill, coriander and bonito flakes at Shalom Japan, but you can top your rice with store-bought gravlax, or even cooked salmon, tuna or scallops, before piling on your desired garnishes.
Instant Pot Mushroom and Potato Paprikash
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it’s used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Pressure Cooker Kalbi Jjim
One of Korea’s most loved dishes, kalbi jjim is a rich, braised short rib and vegetable meal that is traditionally reserved for special occasions. Luckily, a pressure cooker makes it possible to enjoy this special one-pot stew whenever the craving hits. The ribs and vegetables simmer in the garlic and ginger-infused sauce until the meat falls off the bone and the vegetables absorb all of the rich juices. Bones give the sauce extra flavor, but boneless ribs also work great here. Chop leftover meat and vegetables and serve in corn tortillas with salsa for a tasty taco. If you prefer pork, try pressure cooker Korean soy-glazed pork belly, which has similar flavors to this dish.
Chile-Crisp Shrimp and Green Beans
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It’s a deeply savory, spicy and satisfying dinner.
Air-Fryer Potatoes
The air fryer creates crispy, tender potatoes without having to parboil beforehand, cutting much of the cooking time. Thanks to the compact space of the air fryer, the circulated high heat blisters the skins, creating crunchy edges, but also steams the potatoes, resulting in creamy centers. These potatoes taste as if they had been slow roasted over a long period of time, but cook in about 15 minutes. If dried parsley is unavailable, or you prefer fresh herbs, the recipe works just as well by tossing the potatoes with a tablespoon of freshly chopped parsley along with the lemon zest before serving.