Vegetarian
6931 recipes found
Quick Chile Sauce
This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It’s spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.
Pressure Cooker Mushroom and Wild Rice Soup
This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don’t worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn’t a true rice at all but the seed of a grass that’s native to North America. When it’s cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
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 Squash With Honey and Lemongrass
This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume “Modernist Cuisine: The Art and Science of Cooking,” is prepared in a pressure cooker. Normally, a pressure cooker wouldn’t get hot enough to caramelize anything. But, Mr. Myhrvold explained, if you create an alkaline environment with a sprinkle of baking soda, you can caramelize at a lower temperature. And the pressurized environment helps ingredients caramelize through and through, not just around the outside. This gives the squash an intense, nutty flavor, which is enhanced here with buckwheat honey and lemongrass.
Pressure Cooker Chickpea, Red Pepper and Tomato Stew
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sundried tomatoes is delicious, especially when augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. You can also use this recipe to prepare the dish in a slow cooker.)
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.
Pressure Cooker Ribollita With Smoked Mozzarella Toasts
This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means “reboiled” in Italian). You can prepare it in a pot following a more traditional method, but here, a pressure cooker makes it possible to cook dried beans relatively quickly without having to soak them. Thanks to a quick sauté in olive oil, the vegetables become silky and almost disappear into the soup. If you’d like to add leftover cooked vegetables, throw them in with the greens at the very end so they don’t overcook.
Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans)
Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they’re tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.
Slow-Cooker Lasagna
This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It’s also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you’ve ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don’t use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.
Pressure Cooker Garlicky Beans With Broccoli Rabe
This white bean dish isn’t shy when it comes to garlic. It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it’s a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
Slow Cooker Cranberry Sauce With Port and Orange
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Slow Cooker Spicy Black Bean and Sweet Potato Chili
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you’re ready to eat. As with any chili, toppings go far. Feel free to throw on what you have and what sounds good, like tortilla chips, cilantro or vegan cheese. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor — which plays well with the orange juice in the chili — choose unrefined or virgin coconut oil. For a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the stovetop version of this recipe here.)
Slow-Cooker Tomato Compote
This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Slow Cooker Mushroom and Wild Rice Soup
Making creamy soups in the slow cooker can be tricky because it’s not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don’t have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn’t thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Slow Cooker Ribollita With Smoked Mozzarella Toasts
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables — and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced sandwich bread (which is too flimsy), any crusty bread will work here: sourdough, ciabatta, multigrain and so on. (Since you’re toasting it, it’s not necessary for the bread to be stale, but it certainly can be.) The olive-oil-rich sautéed vegetables melt into the soup as it simmers, but you can throw in other leftover cooked vegetables at the end, with the greens.
Slow Cooker Creamy Kale With Fontina and Bread Crumbs
This recipe, made in a slow cooker or on the stovetop, is a rich, satisfying way to eat hearty winter greens, a dish especially suited to a holiday table. Crunchy, lemony panko lends a crucial counterpoint to the creamy braised kale. Use any variety of kale you like, though collards or mustard greens would also work well. Fontina melts beautifully and is a flavorful but relatively mild cheese, making it ideal here. The cream cheese adds tang while stabilizing the fontina and keeping it creamy even as it sits on the table for a long meal.
Elotes (Grilled Corn With Cheese, Lime and Chile)
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.
Slow Cooker Chickpea, Red Pepper and Tomato Stew
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from the pantry, with fast prep and little waste. Instead of stock, this stew relies on the thick liquid from the canned chickpeas, sometimes called aquafaba. And the marinating oil in jarred sun-dried tomatoes is often delicious, augmented with herbs and vinegar. Give yours a little taste to make sure you like it, and then throw that in, too. (If you don’t like it, make up the difference with regular olive oil.) The smoked almonds on top are key, adding necessary crunch and richness, so be generous with them. (If you would like to make this stew on the stovetop, just sauté the onion then add the remaining stew ingredients and simmer until the flavors are blended, about 30 minutes. If using a pressure cooker, you can use this pressure-cooker version of the recipe.)
Coleslaw With Miso Dressing
Red cabbage is especially pretty in this dish, but green cabbage, napa or savoy would work just as well, so use whatever you like. This recipe makes a generous amount of dressing so that you can dress the slaw to your liking. Start by tossing the cabbage with half the miso mixture, then add more until it's dressed to your idea of perfection. Whatever you don’t use can be tossed with other salad greens, drizzled over rice, or used as a dip for crunchy cucumbers, snap peas or carrots.
Slow Cooker Mashed Potatoes With Sour Cream and Chives
When stovetop and oven space is at a premium, the slow cooker can be a good friend. This hands-off, one-pot recipe makes creamy, slightly tangy mashed potatoes, and, unlike most mashed potato recipes, this one doesn’t call for milk. The potatoes give off enough moisture as they braise, so just some extra butter and sour cream is enough to make them smooth. After mashing, the potatoes hold very well on warm for up to 3 hours: Just add the chives and give the potatoes a quick stir before serving.
Slow-Cooker Beans
The key to tender, not-mushy beans is to cook them at the barest simmer, which means they’re perfect candidates for the slow cooker. And the same principles for cooking beans on the stovetop apply: Skip soaking the beans; use flavorings to infuse the beans and the bean-cooking liquid; and salt before and after cooking. You can follow this formula for almost any dried bean, but know that the cook time will vary based on the age and type of bean, as well as the size and strength of your slow cooker. Start checking at the six-hour mark to see how quickly your beans are cooking. Keep flavorings in fairly large pieces, as the long cook time could turn smaller bits to mush.
Spicy Coleslaw
This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.
Sheet-Pan Ratatouille With Goat Cheese and Olives
Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.
Lemon-Tahini Slaw
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out — poolside, deskside, at a picnic — for up to 3 hours, and it keeps for 3 days in the fridge.