Vegetarian
6931 recipes found
Crispy Rice Salad With Halloumi and Ginger-Lime Vinaigrette
If you delight in leftover rice — and the infinite ways to put it to good use — here’s another technique to add to your repertoire: Crisp cooked rice in just a couple tablespoons of hot oil until it’s scorched in spots, and simultaneously crunchy and chewy. The turmeric-stained rice clusters are used as salty croutons in this salad of ginger-lime marinated onions, seared halloumi and a pile of baby greens, a delicate backdrop that highlights the rice’s crunch and the halloumi’s squeak. A riot of texture, this salad crackles and pops.
Vegan Fettuccine Alfredo
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you’ll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
Cheesy White Bean-Tomato Bake
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.
Soy Sauce Noodles With Cabbage and Fried Eggs
This version of soy sauce noodles, an iconic Cantonese dish commonly enjoyed for breakfast or lunch at dim sum, is hearty enough for dinner, too. While the traditional dish features bean sprouts and often garlic chives, this recipe uses cabbage, which provides a lovely textural crunch, and plenty of scallions for an aromatic punch. The soy sauce seasoning is a simple mix of regular and dark soy sauce (or lăochōu in Cantonese). It gives the noodles its signature deep color. If you can’t find dark soy sauce, tamari works well, too. This dish is traditionally made with thin egg noodles, but in a pinch, any dried wheat noodles will do the job.
Pasta With Brown Butter and Parmesan
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Pasta With Garlicky Spinach and Buttered Pistachios
If you want to get the timing just right on this one — no wasted time! — start the sauce a few minutes after you’ve dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don’t count this recipe out if you’re not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.
Green Bean and Tofu Salad With Peanut Dressing
Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don’t want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.
Miso-Butter Mushrooms With Silky Eggs
This dish brings all-day breakfast vibes. The earthy, robust flavors of mushrooms are intensified with an unapologetically savory miso butter. (Tip: Make extra and store in the fridge to season roasted veggies or noodles.) Leaving the mushrooms whole saves preparation time and also ensures that they remain plump and juicy inside. The silky eggs are made like Australian cafe-style scrambled eggs, where they are barely cooked, for only seconds, resulting in a custardy finish. If you are looking for some greenery, stir spinach leaves through the hot mushrooms and let the residual heat wilt them.
Crunchy Greens With Carrot-Ginger Dressing
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Tabbouleh
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork. This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.
Masala Black-Eyed Peas
Tender, creamy, earthy black-eyed peas spruced up with ginger, garlic, chiles and hefty spices like Kashmiri red chile powder, cumin seeds and garam masala result in a comforting, piquant main. This dish is equally suitable for solo dining — the simple preparation results in versatile leftovers that can be had on toast, with eggs or cooked shredded meats — or for feeding a crowd. The cooking method is typical for beans and peas across South Asia, and the recipe works just as well with any cooked beans from chickpeas, kidney beans, peas or whatever cooked or canned variety may be handy.
Mushroom and Cottage Cheese Pasta
This low-effort, intensely flavored pasta dish highlights the earthiness of mushrooms. First, the mushrooms are cooked to release moisture and to concentrate their flavor, then they are puréed into a velvety sauce. Cremini mushrooms are an excellent choice because they are accessible and have a bold mushroom taste, but other varieties also work. For even more mushroom flavor, add a few shiitake mushrooms or a small handful of rehydrated dried porcinis. Cottage cheese is perhaps the most underappreciated of the supermarket fresh cheeses. The curds melt through this pasta to add a feathery light, mildly sweet creaminess.
Refried White Beans With Chile-Fried Eggs
Frijoles refritos are a satiny purée of well-fried beans that are cooked with fat and their liquid. In Mexican and Tex-Mex cuisines, they’re usually made with pinto or black beans and lard, but they don’t have to be. This recipe uses canned white beans because their extra-starchy liquid expedites cooking time, and ample olive oil and browned onions guarantee deeply flavored beans. In many recipes for refried beans, the liquid is added gradually, but this all-at-once method from “Mi Cocina” by Rick Martínez (Clarkson Potter, 2022) results in softer beans. Serve with everything from greens to pork chops, or a simple fried egg dressed with sizzled red-pepper flakes and vinegar to cut the richness. Ever the pantry meal, the beans and eggs offer many avenues for improvisation.
Kale and Walnut Pasta
Toasted, seasoned and chopped walnuts take the place of bread crumbs for a crunchy topping in this simple, weeknight-friendly spaghetti meal. A fresh bag of walnuts is ideal in avoiding any rancidness. A plethora of kale, cooked down in a garlicky chile-infused olive oil, makes sure every bite is packed with hearty and lively greens. You don’t need to blanch the kale in advance. Using the starchy pasta water helps the leaves wilt in the same time that the spaghetti cooks, and saves you an extra pot. Finish off the dish with a generous sprinkling of salty pecorino cheese, which holds up well to the heartiness of the kale and walnuts, or use Parmesan.
Creamed Kale Pizza
This pizza is as rich, garlicky and salty as a white pizza, but with a layer of crispy-creamy kale on top. Thankfully, there’s no need to cook the greens or simmer the sauce beforehand. Seasoned with Parmesan, garlic, nutmeg and red-pepper flakes, the heavy cream sauce has lemon juice for tang and to thicken the cream. As curly kale bakes under a blanket of heavy cream, some of the leaves become silky-sweet while others get crisp and smoky like a kale chip. Meanwhile, the cream concentrates and mingles with a layer of mozzarella.
Pasta With Fresh Tomatoes and Goat Cheese
This pasta’s sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.
Miso-Butter Roasted Broccoli
Deeply flavorful and easy, this simple roasted broccoli dish gets a finishing of miso butter and a hit of acidity from lime juice. It makes a great accompaniment to roasted salmon or chicken, and adds depth to grain bowls or quickly cooked leftovers. Although the recipe calls for room temperature butter, the butter only needs to be soft enough so that you can mash it together with the miso, as it will start to melt upon contact with the sheet pan. You can swap in ghee for the butter, or some lemon in place of the lime. Finish the dish with grated Parmesan for some extra flavor, if desired.
Chile-Crisp Chickpea Rice Bowls
These rice bowls are both a comfort and a thrill to eat. They star chickpeas sizzled in chile crisp, a Chinese condiment made of oil, chiles and a variety of textural and umami-packed ingredients, such as fried shallots and garlic, sesame seeds, and preserved black beans. You could snack on the electrifyingly tingly chickpeas solo, or make them into a meal with rice and a juicy mixture of tomatoes, celery, cilantro and soy sauce. You can swap out the celery for other crunchy vegetables, like bok choy, cucumbers or snap peas, but keep the tomatoes; their sweetness provides reprieve from the spicy chickpeas.
Rice Cakes With Peanut Sauce and Hoisin
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you’re looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Silken Tofu With Spicy Soy Dressing
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Cheesy French Toast With Kimchi
When French toast meets kimchi grilled cheese, we arrive at a surprising and joyous union. While any bread can be used here, choosing a soft, plump variety like brioche or milk bread will ensure that the center of the sandwich becomes super custardy. The trickiest part of this recipe is getting the cheese to melt before the toast gets too golden; American cheese melts faster, but other firm cheeses like Cheddar or Monterey Jack work, too. Combining grated cheese with the kimchi encourages faster, even melting, while cooking on low heat and covering with a lid slows browning. If you do find that the outside of your toast is getting too dark before your cheese has melted, simply place the sandwich in a 300-degree oven. (You can also do this to keep your sandwich warm if you are making more than one.)
One-Pan Creamed Spinach With Eggs
This pantry-powered dish brings together the decadence of creamed spinach with the comfort of baked eggs. Big flavor with little effort, this recipe requires no chopping and just a handful of staple ingredients: Frozen spinach is combined with cream cheese and garlic powder to create a wonderfully aromatic and silky base for the eggs to nestle and steam within. Covering the eggs while they cook will give you irresistibly soft whites and gooey yolks. If you’d like a little spice, finish with some red-pepper flakes or chile oil.
Harissa and White Bean Chili
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you’d like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don’t like tomato skins or don’t want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Cheesy, Spicy Black Bean Bake
Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.