Vegetarian
6900 recipes found
Red Cabbage Salad With Orange Vinaigrette
This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper. It would pair equally well with super rich pork chops and sausage or lean roast turkey. Add chickpeas or salty cheese to turn it into a bright main dish.
Garlicky Mushrooms and Herbs
This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.
Pickle Biscuits
These flaky, fluffy biscuits have a surprise ingredient: pickles. Not just because pickles make everything better—though yes, they do—but because the acidity of the brine helps make the biscuits incredibly tender. Cut, stack and flatten the dough three times for flaky layers that look like the pages of a good book. Eat these warm from the oven alongside hearty stews, slow-cooked meats and barbecue, or open them up and top with thinly sliced ham and a dollop of mustard.
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Easy Dinner Rolls
Making homemade dinner rolls sounds a lot more intimidating than it actually is, and with this straightforward back-pocket recipe you may find yourself baking them often.
Caramelized Squash With Cinnamon Toasted Nuts
The goal for this stunning side was to keep the squash technique simple and have fun with the toppings. Rather than attempting the labor-intensive task of peeling and chopping the squash into small pieces before roasting, this recipe minimizes effort, simply calling to cut the squash into large wedges then let the oven tenderize and caramelize its flesh. The roasted squash gets oh-so-sweet and crisp on the outside, and as tender as butter inside. While the squash roasts, you’ll create a crunchy topping that embraces sweetness by toasting nuts in butter and finishing them with maple syrup and cinnamon.
Cheesy Baked Cauliflower
A person could, in theory, just pour cream over cauliflower, drape it with cheese, bake it and be happy with the results. But taking just a few minutes to infuse that cream with garlic and rosemary — or other herbs, or citrus peels, or fresh or dried chiles — creates a side dish that might actually overshadow the main. Once your cauliflower is bathed in the scented cream and sprinkled with cheese, make sure your baking dish is tightly covered with foil for the first part of the baking process, so the cauliflower steams and softens. After that, uncover and let the cauliflower continue to bake until the cheese has melted and crisped up. You can swap out the cauliflower for sliced potatoes, fennel or other vegetables, which would be equally impressive.
Cheese Dreams
Perfectly poppable and cheesy inside and out, these two-bite snacks can shift from a dream to reality — and feed a crowd — in well under an hour. The early American grilled cheese sandwich was perhaps first called a cheese dream in Marion Harris Neil’s 1916 cookbook, “Salad, Sandwiches and Chafing Dish Recipes.” Here, this appetizer cousin borrows the original name, but instead of being toasted only in butter, these small snacks are slathered in a spreadable mixture of sharp Cheddar, softened butter, Worcestershire sauce and garlic and mustard powders. An egg binds everything together, and the end results are slightly crispy, golden-brown squares that are perfect as is, or they can be dipped in marinara or a comforting bowl of tomato soup.
Butternut Squash Sambar
Loaded with a rainbow of vegetables and protein-packed toor dal (split pigeon peas), sambar is a comforting South Indian stew that’s tangy with tamarind and typically served for breakfast topped with a spicy, crunchy tadka (spiced ghee or oil). Sambar powder, the namesake of the dish, is a mix of fragrant spices like coriander and cumin, and pulses such as roasted chana dal and urad dal. Toast your spices and grind them for a fragrant and fresh homemade sambar powder. You can also use the jarred spice mix available at Indian markets. In addition to sunny butternut squash and the other suggested vegetables, feel free to swap in or add others like green beans or eggplant. Serve sambar with idli and coconut chutney; dosas; or rice.
Caramelized Onion, Cranberry and Rosemary Tahchin
Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.
Roasted Red Pepper and Feta Cornbread
While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.
Sautéed Kale With Hot Honey
This kale gets its sweet heat from a floral and fruity combination of orange, habanero chile, honey and thyme. By cooking the kale in a covered pot, the flavors of the aromatics seep into each bite, and the kale stems soften, so you can skip the fussy step of stripping the leaves. This recipe doubles easily, and would work beautifully with brussels sprouts, broccoli, carrots or winter squash; adjust cooking times accordingly and add more water or orange juice to keep the mixture from drying out. Eat alongside black beans, crispy potatoes and a roast chicken or turkey.
Baked Polenta With Roasted Mushrooms
A hearty polenta casserole makes a wonderful meatless centerpiece. Here, it’s layered with mozzarella, Parmesan and Gorgonzola, and baked in a springform pan, then paired with roasted mushrooms brightened with a quick-to-make gremolata. Plan to prepare the polenta well in advance, at least several hours ahead of serving or preferably the day before, to allow it to firm up. And, better yet, to avoid any last-minute stress.
Radicchio Salad With Walnuts and Pears
Chicories, with their slightly bitter flavor, serve as a pleasant seasonal alternative to tender greens in this autumnal salad. Use a single kind — ruby-red radicchio, Belgian endive, curly endive (frisée) or escarole, or stick with one kind. All come together for a satisfying salad, whose bitterness is offset by the sweetness of pears and candied walnuts.
Roasted Gochujang Cabbage
As the moisture from a heap of chopped cabbage evaporates in a scorching hot oven, the leaves shrink and soften and their edges crisp. Each bite is also warming and spicy thanks to a coating made mostly of gochujang, the chile paste made of gochugaru, fermented soybeans and glutinous rice. (Gochugaru and cabbage are a classic combination in kimchi.) Serve alongside tofu, pork tenderloin or another protein, or something starchy like rice or roasted sweet potatoes. Leftovers are great in egg sandwiches and quesadillas.
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.
Jimmy Nardello Peppers
Prized for their flavor — savory but sweet, even faintly fruity — Jimmy Nardello peppers are easy to spot because of their spindly shape and fire-truck-red hue (though they can also be consumed when green and at their most peppery). Named for Jimmy Nardello, whose parents imported the seeds from southern Italy in the late 1800s, the peppers were once mostly limited to farmers’ markets and restaurant menus. But now, they are popping up in supermarkets as supply rises to meet demand. For cooking, they don’t need much more than heat and a sprinkle of salt. Here, they are grilled until charred and slumped, then tossed with vinegar, olive oil, garlic and herbs. Enjoy them as soon as they soak up the marinade, served over grilled bread and cheese, or squirreled away in the fridge for later, to be tossed into salads, tucked into sandwiches or stirred into a pot of pasta.
Bissara (Creamy Fava Bean Purée)
Bissara is a comforting Moroccan dish made primarily with dried, split fava beans or dried split peas. Often enjoyed as a warming winter meal, it features a creamy, smooth texture and is typically seasoned with garlic, cumin, paprika and olive oil. It can be served as a dip, with bread, or thinned into a hearty soup. A staple in Moroccan cuisine and a popular street food, bissara is celebrated for its simplicity, satisfyingly smooth texture and rich, savory flavors.
Mashed ‘Ulu With Passion Fruit Chutney
‘Ulu, breadfruit in Hawaiian, is hefty as a melon, starchy and vitamin-rich. It has been touted as the answer to world hunger — but it is also simply delicious and wonderfully easy to work with in the kitchen. In this warm, vital dish from the chef Robynne Maii of Fête in Honolulu, ‘ulu is steamed and mashed until smoother, fluffier and more buttery than even the best mashed potatoes. Taking inspiration from South India, where breadfruit is also a staple, Ms. Maii crushes ‘ulu with a spiced oil of cumin, mustard seeds and turmeric. Then she brings a local touch: lilikoi (passion fruit) in a tart, musky chutney. A heap of cilantro and mint, for brightness, and fried shallots finish it off. If you’re not so lucky as to live in the islands, you may find breadfruit in Caribbean or Southeast Asian groceries, or order it frozen from the Hawai‘i ‘Ulu Cooperative.
Alegrías (No-Bake Amaranth Bars)
Alegrías, which means "joys" in Spanish, are a delightful Mexican treat with a rich history rooted in Mesoamerica. These sweet, crunchy, no-bake snack bars get their name from the way amaranth seeds "jump for joy" as they pop in a hot pan, and also from the traditional harvesting method of jumping and dancing on plants to release seeds. Originating in the barrios of Xochimilco, a Mexico City borough famous for its ancient floating gardens, alegrías showcase the versatility of amaranth, a drought-resistant plant cultivated for thousands of years. In this recipe, honey, dried cherries and cinnamon combine with anise seeds to give a distinctive licorice flavor that adds depth to the sweetness. Pop your own amaranth if you don’t mind a few kernels jumping for joy out of your pan, or use store-bought puffed amaranth for a quick and easy lunchbox or deskside treat.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Cauliflower Milanese
This cauliflower Milanese dish is a meat-free riff on veal Milanese, which originated in Milan, where it is still quite popular. The original Milanese-style breaded cutlets were initially prepared with veal, battered with bread crumbs and fried until golden brown. Over time — due to cost, availability and sustainability — chicken became the protein of choice. Today, chicken Milanese is prepared worldwide, with slight topping variations. Traditionally, it is served with a light, lemon-dressed salad. This version substitutes cauliflower for the protein and swaps pan-frying for a simpler sheet-pan bake. Cauliflower, now the star of the dish, softens as it bakes, and the bread crumb coating crisps, providing a crunchy exterior. Top it with a light, lemony arugula salad for a fantastic weeknight meal.
Pumpkin-Peanut Rice Balls With Maafé
These pumpkin-orange rice balls, studded with crunchy peanuts, come from “Simply West African” (Clarkson Potter, 2023) by the chef Pierre Thiam and the writer Lisa Katayama. Canned pumpkin works just fine here, but there’s nothing like the jack-o’-lantern aroma of fresh steamed squash (see Tip). The action of mashing and stirring a fresh pot of rice until the loose grains hold one shape feels almost as if you’re kneading bread, though, Mr. Thiam says, a more accurate parallel would be the act of making fufu, the pounded meal that’s central to West African cuisine. Make the rice balls whatever size you like; they make excellent finger food, especially dipped in maafé, the velvety, rich Senegalese peanut stew (often called groundnut stew) that tastes like savoriness incarnate.
Butter Paneer
Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.