Vegetarian
6951 recipes found
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.
Friday Couscous
In Morocco, couscous is traditionally served on Fridays, a holy day in Islam for prayer, community gatherings and family meals. Known as Friday couscous, this custom is deeply rooted in the country's cultural and religious traditions. Couscous refers to the entire dish — the couscous granules called smida which translates to semolina, and the flavorful stew of vegetables and meat called marka. Traditionally, the couscous granules are steamed until light and fluffy in a couscoussière, while the marka is made with a variety of vegetables, meat and aromatic spices. For this quicker, vegetable-only version, the couscous is cooked according to package instructions for convenience. Ideal for busy weeknights or meal prep, by the time the vegetables are fully cooked, the broth, which is poured over the couscous to moisten it, becomes richly infused with the spices and deep, savory flavors of the vegetables. Any remaining broth is often served on the side to be enjoyed on its own or added to the dish.
Pasta With Spinach, Feta and Yogurt
In this speedy, verdant dish, pasta is coated with a tangy feta-yogurt sauce that’s garlicky, creamy and bracing from a dash of red-pepper flakes and some grated lemon zest. Frozen spinach adds just enough in the way of vegetables to make this qualify as a one-pot meal, and it truly needs nothing more to make for a satisfying and very easy dinner.
Microwave Baked Potato
The key to making a perfect baked potato in the microwave is cooking it at half power. Because microwaves generate heat that penetrates foods from the outside in, they can overcook the exterior and undercook the interior of big, dense ingredients like potatoes. At 50-percent power, the machine cooks the spuds evenly all the way through. Even at that lower wattage, the potato will cook far more quickly than it would in an oven and is a great method for preparing just one serving.
Savory Feta Turnovers
Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.
Butternut, Tamarind and Coconut Stew
As the seasons shift, each brings its own type of comfort food, and this hearty dish adapted from “Ottolenghi Comfort” (Ten Speed Press, 2024) is a perfect fit for autumn. The butternut squash lends a gentle sweetness, which is beautifully contrasted by the sharpness of tamarind and the creamy richness of coconut, creating a warm and comforting stew. The recipe calls for Thai or Vietnamese tamarind concentrate for its tangy-sweet flavor. While tamarind purée or paste can be used as substitutes (see Tip), you’ll want to avoid any tamarind concentrates that use both the pulp and seeds, which produce a much darker, more sour, molasses-like product. If you don’t have a sauté pan handy, a pot or casserole dish works just as well for this recipe. Serve with naan, flatbread or a side of simple steamed basmati rice for a truly satisfying meal. Like most stews, the flavors deepen with time, making it ideal for leftovers.
Loaded Baked Sweet Potatoes
Any dish with an “assemble-your-own” component is sure to be a crowd-pleaser, and these loaded baked sweet potatoes are no exception. The usual suspects — sour cream, scallions and shredded cheese — are here, along with crispy, spice-roasted chickpeas, which add a satisfying crunch and enough protein to boost this recipe into the dinner category. The sweet potatoes and chickpeas roast on one pan, making this dish a breeze for weeknights. On that note, lining half the pan might seem fussy, but it’s worth the extra step — the chickpeas need contact with the hot pan to get nice and crisp, and the foil or parchment under the potatoes makes for easy cleanup.
Cheesy Chile Crisp White Beans
Cheesy bean bakes, a molten staple of pantry cooking, get a fiery glow-up in this easy weeknight recipe. Because different brands of chile crisp and chile paste vary drastically in their heat levels, add your condiments slowly, tasting as you go. When your tongue just starts to tingle but isn’t yet on fire, it might be time to stop. Serve this with tortillas or tortilla chips for scooping, or over rice to catch the gooey mix of beans and melted cheese.
Mushroom Poblano Tacos
Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.
Charred Cabbage With Miso Browned Butter
There’s no excuse for not having cabbage in the fridge at all times. It’s affordable, it keeps forever, and keeping it stocked means you can have a perfect dinner side in just 30 minutes. You’ll want to sear the cabbage hard on the stovetop until its outer leaves have frizzled and developed a crispy texture and smoky flavor, while the leaves inside steam and tenderize. (Yes, you could also do this on the grill!) When the cabbage is out of the pan (or if you want to multitask with a second pan), the brown butter miso sauce comes together in minutes. Slather it over the cabbage so that it can sneak into every layer.
Golden Potato and Greens Soup
This very creamy take on potato-leek soup didn’t set out to be vegan, it just happened along the way. The secret to its luxurious texture is not dairy but rather mashing the potatoes in the soup pot as they soften, which releases their thickening starches, no blender necessary. (That said, you can certainly add cream if desired.) Hearty greens like Swiss chard or kale make the soup more filling, and ground turmeric imparts a wonderful golden color. If you want to freeze some soup, simply leave out the greens and add them when it’s time to reheat.
Apple and Broccoli Salad
This vibrant, gutsy raw broccoli salad has fresh flavors that play on bitterness, fruitiness and texture. Ordinarily tough to eat, stringy broccoli stalks become magically crisp and tender if you peel the woody outside, then thinly slice the peeled spears crosswise against the fiber grains that run along its length. The sweetness of red apple works seamlessly to balance the bite of the raw green vegetable, but for sour seekers, a Granny Smith apple can be divine (and intensely puckery). This salad makes a nice, light lunch with crusty bread and extra shards of Parmesan or is great as a side dish to chicken.
Roasted Beets
Jewel-toned, sweet and earthy, the humble beet can perk up the dullest of meals. Added bonuses: Beets are inexpensive and they have a relatively long shelf life compared to other vegetables, so they’ll last in the crisper for weeks. Beets do take some time to roast, but the majority of that is hands-off — they don’t even need to be sliced or peeled until after roasting, as long as they’re a similar size. Roasted beets can be tossed into salads, blended into soups and sliced and layered on a sandwich. Or, enjoy them in their purest form, sprinkled with a little salt and pepper.