Vegetarian
6951 recipes found
Skillet Gnocchi Alla Vodka
Penne pasta might be the most common canvas for creamy, dreamy vodka sauce, but consider branching out: Toss plump, pan-fried gnocchi with the Italian-American favorite and the result is possibly even more cozy. To keep this dinner weeknight-friendly, everything comes together in a single pan. While the recipe is quick-moving, don’t skimp on the few minutes it takes to caramelize the tomato paste: Cooking an entire can of tomato paste until it’s rusty red in color and almost burnished in spots is the secret to a deeply savory sauce without hours of simmering on the stovetop.
Crunchy Veggie Wraps With Kabocha Squash
Kabocha, spiced with coriander, cumin and paprika, is the star of these vegetable wraps. The salad that is added to the wraps is crunchy and satisfying — and so delicious you might want to skip the wrap aspect and let the salad shine. If you want to shift these handheld sandwiches into plated salads, feel free to simply add a little more lettuce to the herb salad mix and top it with the roasted squash. Every component of this dish is great for meal prep; for best results keep the components separate before assembling.
Broccoli-Quinoa Soup With Turmeric and Ginger
Turmeric and ginger are generous ingredients: You need only a little of each to deliver plenty of complex, comforting flavors. They work together in this recipe to bring warmth, earthiness, smokiness and spice to this hearty soup. Often a salad ingredient, quinoa proves its versatility here, providing a substantial and protein-packed foundation. The quinoa will continue to absorb the broth once the cooking is complete, so serve immediately for the ideal broth-to-quinoa ratio. (However, if you plan to prepare this soup ahead of time, you can simply thin it out with a little water or stock once you’ve reheated it.) There’s a lovely finishing touch: The chile oil cuts through the richness of the coconut milk and adds to the vibrant colors of this dish.
Smoky Tomato Soup
A grown-up version of grilled cheese’s best friend, this tomato soup is subtly complex thanks to the addition of ancho chile and smoked paprika, but it still has all of the nostalgic qualities of a really good tomato soup: It’s silky, robust and wonderfully tomato-y. Taking a cue from this classic tomato soup, this recipe calls for sweating the onion and garlic with a little flour to thicken the soup, which creates a velvety texture that doesn’t hide the pure tomato flavor. Simmering a whole ancho chile in the soup produces an undercurrent of heat; but if you prefer more spice, pluck off the stem and blend the chile into your finished soup rather than discarding it. Adjust the amount of cream and the level of heat as you like and the soup will taste just right to you.
Matcha Overnight Oats
Oats and a matcha latte make a wonderful breakfast pairing, but this recipe goes one step further to combine them into matcha overnight oats, an effortless breakfast that will delight lovers of efficiency and morning matcha. For vibrantly colored oats and a strong matcha flavor, whisk the oat mixture with a full teaspoon of matcha powder, but feel free to decrease that amount for a more delicate flavor or lower caffeine level. Refrigerate the oat base at least 3 hours to thicken (or overnight), then adjust the desired thickness to taste, adding more milk to thin as desired. To serve, top with thick, creamy Greek yogurt and vibrant fruits of choice, like raspberries, mangoes and blueberries.
Sheet-Pan Coconut Curry With Squash and Tofu
In this warming sheet-pan dinner, winter squash receives the royal treatment, as it roasts in a (shallow!) coconut curry. Choosing a thin-skinned winter squash such as red kuri, kabocha, delicata or butternut means that no peeling is necessary. (In fact, the skin helps the squash keep its structure while cooking.) The whole curry is cooked on one sheet pan: The squash is roasted first, then the tofu, greens and coconut milk are added for an easy, hands-off approach. All curry pastes will vary in saltiness and heat, so add according to your taste preference. If you wanted a bigger flavor punch, you could add some grated ginger and garlic to the coconut milk. The leafy greens will crisp up around the edges, bringing a lovely textural contrast.
Cinnamon Date Smoothie
When the craving for a cinnamon bun strikes but you don’t want to go through all the proofing, forming and baking, this smoothie almost hits all those notes in a snap: buttermilk steps in for the tang of cream cheese icing, dates offer their caramelly sweetness, and nutty flax brings that freshly baked aura. Don’t skimp on the salt, which helps all the flavors pop.
Lemony Hummus Pasta
Hummus, with its nutty and garlicky flavor, makes a fantastic dip, spread or even a salad dressing, but it can also be a great base for a pasta sauce. A little garlic and shallot sizzled in olive oil, along with fresh lemon juice and zest, help amp up premade hummus. With a little water, the hummus thins out enough to become a creamy sauce to fully coat noodles. You can add chickpeas, fresh herbs, za’atar or almost any roasted or fresh vegetable to this pasta and it will feel like your own.
Roasted Mushroom Soup
You don’t need fancy mushrooms to make a rich soup, you just need to brown them. To do that, spread creminis — save fancier mushrooms for another recipe — on a sheet pan and roast them until they’re juicy. Pour off and save the umami-heavy juices — they’ll provide a savory backbone to the soup — then keep roasting the mushrooms until they’re glistening brown. Blending so many mushrooms with plain water (or stock, if you have some) creates a thick soup, not to mention one with a deeply earthy flavor. For a more substantial meal, top with croutons, farro or sautéed spinach, or serve alongside buttered toast, roasted sausage or a green salad.
Roasted Eggplant With Crispy Chickpeas and Cashew Sauce
This vegan main dish, both simple and delicious, is a guide to the art of slow-roasting eggplant to a tender, custardy texture and creating a flavorful, protein-rich sauce. Eggplant halves are gently scored, coated in oil, and slowly cooked at a high heat with chickpeas that become crispy and super nutty. Roasted cashews are pureéd with lemon, orange and a little garlic, transforming them into a super flavorful, buttery spread that pairs really well with delicate eggplant. While roasting, keep in mind that the eggplant will brown quickly, so be keen to check in on it.
Ultimate Veggie Meatballs
On busy weeknights when you crave comfort, these vegetarian meatballs are the answer. Texture is the star of this recipe. The combination of halloumi, zucchini and couscous creates the perfect balance, as the mixture is dry enough to be formed into balls and fried; it’s also light and fluffy yet sturdy enough to be cooked in rich tomato sauce. Fresh herbs add a vibrant touch, enhancing the dish’s overall lightness. For a classic “Lady and the Tramp” moment, serve these over a tangle of spaghetti. They also pair beautifully with couscous or bulgur, or a fresh green salad. This crowd-pleasing vegetarian dish just might make you forget its more traditional meaty predecessor.
Creamy Butternut Squash and Coconut Noodle Soup
Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast. First, the butternut squash is simmered in the fragrant broth until very tender. Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce). You can use any type of egg noodles here, from wide dried egg noodles to flat fresh egg noodles (sometimes labeled as wonton noodles). Ladle the flavorful squash broth over the noodles and garnish with as much garnish as your heart and stomach desires. Those toppings can be — but are not limited to — a lot of lime juice to cut the richness, cilantro, sliced fresh shallots, crispy shallots, fried noodles, chile oil or pickled mustard greens.
Japanese Sweet Potatoes With Maple-Tahini Crème Fraîche
Compared to garnet sweet potatoes and other types of sweet potatoes, the flesh of the Japanese variety is pale in color, sweeter and somewhat drier. This means that after cooking, they become pleasantly fluffy and creamy, as opposed to watery, and are ready to take on copious amounts of dairy and salt. Here they are topped with a super-simple tahini crème fraîche. Feel free to use sour cream as a substitute for the crème fraîche, but you may want to adjust the lemon juice as sour cream has a bit more tang. If you don’t have a steamer basket or colander that can accommodate 2½ pounds of potatoes, simply roast them.
Cabbage With Spiced Rum Butter and Scallions
Steamed cabbage is easily the unsung hero of any Jamaican takeout container. This recipe mimics the well-seasoned Caribbean side dish with a few additions and subtractions. Regardless of its edits, this particular steamed cabbage is a top choice to nestle next to rice and peas, brown stew chicken, fried plantains or all three. A spiced butter enriched with rum adds a few extra layers of flavor, and an entire bunch of scallions, along with onion and garlic, provide plenty of savory allium notes. Instead of including a more typical blend of carrots, bell peppers and other vegetables, the cabbage takes center stage as the star of the dish. Steaming the cabbage with the least amount of added moisture takes some attention and monitoring, but the concentrated flavors are worth the effort.
Beet Salad With Celery and Pomegranate
It’s nice to make this beet salad in winter when pomegranates are available. For the best result, cook your own beets — simply boil or roast them any time you have a free moment, even a day or two ahead. Then, slip off the skins while the beets are still slightly warm. Slice them just before you make the salad. Sumac, available in Middle Eastern grocery shops, adds tartness, as would a spoonful of pomegranate molasses. To serve, toss with chopped celery and mint, then garnish with pomegranate seeds. It’s a feast for the eyes.
Herbed Rice in Chard Leaves
This savory dish echoes the flavors of stuffed grape leaves, but this large-format version is easier. (Of course, if you prefer to make smaller dolma-like packages, that’s fine, too.) It’s best served warm with a good dollop of tart yogurt on top, but if your yogurt isn’t sufficiently sour, add a little lemon juice or sumac. Though this is a happy main course side by side with a beet salad, it could also be an accompaniment to roast chicken or grilled fish.
Leafy Greens With Turmeric Dressing and Spicy Pistachios
If there’s going to be a salad at any celebration, it deserves to feel as festive as the rest of the menu — but it should also be simple. Golden turmeric dressing will add brightness to any greens you choose, but it works especially well with bitter ones. The quick candied nuts add crunch, plus a dose of heat that keeps guests coming back for another forkful. If you tend to snack on what you’re cooking as you go, make a double batch of nuts so there will be enough to go around.
One-Pot Beans, Greens and Grains
Many filling, flavorful and flexible meals are within reach with this technique: It produces fluffy grains, just-soft-enough greens and creamy and garlicky beans all in one pot. Customize your mix based on your cravings and your pantry: Use any dark leafy greens and any cooked legumes. Use quinoa, rice or a mix of the two for a variety of textures; for other grains, refer to the cooking instructions on their package and add the greens in the last 5 to 7 minutes. You can infuse the grains with flavor by stirring ground spices or other seasonings into the pot. Add brightness with lemon and garnish wildly — or not at all. This meal can be eaten warm or cold, which means lunchtime grain bowls are now easier to pull off.
Yamitsuki (Addictive Cabbage)
In Japanese, “yamitsuki” means addictive — a precise description of this seemingly humble side dish of cabbage, gently torn and simply anointed with sesame oil and seeds, garlic, black pepper and a fingerprint’s worth of salt. So few ingredients, so little time required, and you can’t stop eating it. Often served at izakayas, the Japanese equivalent of pubs, the cabbage is especially good for refreshing the palate and easing the stomach between bites of richer, fattier foods. Aiko Cascio, an instructor for the New York-based League of Kitchens cooking school, prefers tearing the leaves by hand rather than using a knife because the rougher edges absorb more of the sesame oil. This recipe, from “The League of Kitchens Cookbook” (Harvest, 2024) by Lisa Kyung Gross, Rachel Wharton and the women of the League of Kitchens cooking school, calls for flathead cabbage, also known as Taiwanese cabbage, which is soft and tender, with space between the ribs. If you can find only green, Ms. Cascio advises cutting it into smaller pieces and letting it rest a little longer in salt, for greater pliancy.
Sheet-Pan Eggs With Croissant Bread Crumbs
For an effortless way to prepare a full breakfast for a crowd, turn croissants into golden, crispy crumbs to serve as a bed for oven-baked eggs, fresh spinach and tangy feta. The crumbs toast as the eggs cook and the spinach wilts. If you prefer your eggs over easy, bake them for only 9 minutes, just until the whites have set. Scale the recipe up or down depending on the number of guests, or vary the toppings to suit your preferences.
Pão de Queijo (Chewy Cheese Buns)
Brazil's pão de queijo stands out among Latin American cheese breads for its simplicity and irresistible chewiness. The secret lies in tapioca starch, extracted from cassava root (also known as manioc or yuca) native to Brazil, which gives these buns their distinctive texture. Pão de queijo is traditionally made with queijo minas, a cow’s milk cheese with a mild flavor, plus sweet or sour tapioca starch (or both), but this adapted version uses more readily available cheeses and omits the sour tapioca starch without compromising that addictive chewy texture. The straightforward nature of this recipe is a great way to highlight your favorite cheese's flavor. While pão de queijo is traditionally enjoyed on its own, the optional tangy, sweet-heat guava dipping sauce pairs perfectly with it, offering a Caribbean twist on that classic guava and cheese pairing. You can freeze the buns for future meals and bake them off as needed, as they are best eaten the same day they are baked.
Vegan Latkes
You don’t need to use an egg substitute like flax seeds or aquafaba to make excellent vegan latkes. The key is to use flour to bind the potato strands together, then leave the latkes alone in the pan as they cook thoroughly on the first side before flipping them. (Too much flipping can cause them to fall apart.) Once the latkes form a golden-brown crust on the first side, carefully turn them over to finish cooking. For the crispiest result, you can add the potato starch lost in squeezing back into the batter (see the Tip for details). It does add an extra step and 15 minutes to the process, but it’s easy and worth it for latkes lovers who live for the crunch.
Vegetarian Miso-Mushroom Sausage Rolls
The art of a delicious vegetarian sausage roll is in creating a filling that is just as moist and juicy as the original. This recipe turns to mushrooms to achieve that feat. Naturally packed with water, mushrooms keep the filling moist while imparting an immense savoriness that is reinforced by miso paste. Using two different types of mushrooms — a combination of cremini or button mushrooms and shiitake, oyster or other wild mushrooms — adds more flavor and texture, but feel free to experiment with other varieties. These bite-size mini rolls are perfect for sharing and can be made ahead of time and frozen (see Tip), so are well suited to potlucks, picnics or any holiday table. A tip: The mushroom mixture doubles as a great vegetarian burger; simply shape into patties and pan-fry until golden.
Brussels Sprouts Gratin With Blue Cheese
Brussels sprouts are shredded and baked in a rich Gorgonzola cream topped with crushed, crispy fried onions in this lush casserole; its silky sauce is built in a blender to prevent clumps. To “shred” the brussel sprouts, discard any wilted or dark outer leaves, and using a sharp knife, trim off the ends, then thinly slice the sprouts across the core. But you can also slice them in a food processor equipped with a slicer blade or buy them pre-shredded.