Vegetarian
6939 recipes found
Seamus Mullen's Pan Con Tomate
Pan con tomate is traditionally a humble dish, a way to make a single tomato and some old bread serve a family for lunch. For Tertulia's version, use a box grater to shred the best tomato you can find. Microplane some garlic into it. Add salt and a big drizzle of fruity Spanish olive oil, then a little less of sherry vinegar. You'll heap this mixture onto a few thick slices of bread, and then scrape most of the tomato off. Add more olive oil and sprinkle with flaky sea salt.
Grilled Tofu
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Tofu-Vegetable Satay With Peanut Sauce
Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Creamed Tomatoes on Toast
Juicy canned tomatoes melted into fragrant cream mimic an instant cream of tomato soup. Served over toast, they make for a simple yet indulgent breakfast, or anytime snack. This dish is inspired by a recipe in "Roast Chicken and Other Stories." In the book, Simon Hopkinson writes that his version was inspired by Edouard de Pomiane’s "Cooking in 10 Minutes." Hopkinson bakes fresh tomatoes in garlicky, minty cream for half an hour. The version below, with canned tomatoes, woody herbs and a hint of cinnamon, is there for you when fresh tomatoes aren’t — and, like de Pomiane's approach, takes closer to 10 minutes.
Enfrijoladas Pintos
In this take on enfrijoladas, chipotle makes the pinto bean sauce slightly smoky and spicy, perfect for dipping pan-fried blistered corn tortillas. If you don’t have pinto beans on hand, use black or mayocoba beans for equally delicious results. Top this dish with quick-pickled red onion, which tastes even better if you make it the day before. For a perfect weeknight meal, garnish with a dollop of sour cream, avocado slices, and a sprinkle of toasted pepitas and cilantro leaves. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Capirotada (Mexican Bread Pudding)
Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.
Black Bean Chili With Mushrooms
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you’d like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Vegan Cacio e Pepe
This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy nutritional yeast adds umami. Toasting the peppercorns boosts their flavor and softens them.
Cracked Green Olive, Walnut and Pomegranate Relish
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.
Buttered Stuffing With Celery and Leeks
Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic — no dried fruit, no surprise ingredients, no “twists” — just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.
Three-Cheese Cauliflower Casserole
There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.
Sopa de Fideo
Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!
Dukkah
Focaccia
Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient bread that is unexpectedly easy to make. Once a staple at Caroline Fidanza’s now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the “Saltie: A Cookbook” is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).
Spicy Rice Noodles With Crispy Tofu and Spinach
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Five Vegetables and 15-Grain Rice Pot
Vegan Chorizo
When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.
Walnut Picadillo
Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It’s a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best — and fastest — way to make sure the walnuts are evenly minced.
Stone-Ground Grits
Stone-ground grits are dried corn kernels that have been coarsely ground. Unlike instant and quick-cooking grits, their coarse nature requires a longer cooking time, but the resulting dish is more flavorful and, when cooked long enough, smells like popcorn. Don’t skimp on the cook time, and add more water if needed. You can find white and yellow stone-ground grits at many grocery stores, or purchase them online. This recipe is for cheesy grits, though some people prefer their grits sweet and add sugar. Extra-sharp Cheddar works wonderfully here, but feel free to use a smoked Cheddar or even smoked Gouda for even more flavor.
Sugar Snap Pea Salad With Radishes, Mint and Ricotta Salata
There's a reason pea salad is usually slathered in mayonnaise. Just try to get those tiny rolling orbs to stay on your fork without it. That’s why when it comes to pea salads, choose sugar snaps. They have the same bright sweetness as shelled peas but, eaten pod and all (no shucking required), they’re easier to grab. Here, raw sugar snap peas are tossed with radishes, fresh mint, ricotta salata and a simple lemon-balsamic vinaigrette for a easy salad that's sweet, salty, creamy and fresh tasting.
Lasagna With Roasted Eggplant, Mushrooms and Carrots
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Grilled Nopales en Chile Rojo
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who grow up in Mexican households. If nopales grow wild somewhere in the yard, they’re gripped with tongs and sliced off the plant with a sharp knife. Once their prickly shield of armor is removed, they’re cooked until they achieve their unique soft texture. (Groceries sell nopales despined, cleaned and ready to cook.) Often, charred nopales are then drowned in a guisado — here, it’s a little spicy from chiles and saucy from tomatoes. The mild, slightly tangy nopales stained red from the chile guisado pair perfectly with fresh tortillas. This abuelita-approved dish is great with a side of pinto frijoles de la olla.
Crispy Tofu With Sweet-and-Sour Sauce
Inspired by McDonald’s Chicken McNuggets dipped in sweet-and-sour sauce — a classic combination that debuted nationwide in 1983 — this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.
Blistered Green Beans With Shallots and Pistachios
The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird’s-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey — but they’re equally at home on the dinner table, regardless of the season.