Vegetarian
6939 recipes found
Vegetable Pajeon (Korean Scallion Pancakes With Vegetables)
Crisp at the edges, soft at the center and filled with scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It’s extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don’t have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Stir-Fried Beans With Tofu and Chiles
This crunchy, colorful stir-fry has an added kick from serrano chiles. I can’t resist buying an array of beans when they’re at summer farmers’ markets. I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green. For added kick and color I threw in some serrano chiles from my garden that had ripened to bright red. Thai chiles will work too.
Taiwanese Meefun
Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.
Stir-Fried Tofu and Peppers
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.
Stir-Fried Cabbage, Tofu and Red Pepper
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren’t too many ingredients. You can be sitting down about 35 minutes after you begin.
Dooymaaj Salad
Dooymaaj is a nostalgic Iranian childhood snack of dried, days-old bread — it’s an effort to not waste a single crumb — combined with fresh herbs, cheese and walnuts. The ingredients are bound with a splash of milk and a drizzle of butter, then rolled into balls and enjoyed as an afternoon treat. This refreshing, zesty, herb-filled bread salad is an homage to the beloved snack. Use any flatbread you like, but crisp lavash bread holds up particularly well against the creamy and tangy buttermilk dressing. This is hearty enough to be served on its own as a light meal or alongside grilled chicken or fish, such as chicken or salmon kababs.
Almond Cake With Cardamom and Pistachio
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
One-Pan Feta Pasta With Cherry Tomatoes
In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it’s added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you’ll need an electric kettle to boil the water. So maybe it’s more like a one-and-a-half-pan meal.) Don’t think of this as a pasta dish in an Italian, al-dente sense. It’s more like a creamy casserole along the lines of mac and cheese. In any case, it’s comforting and supremely easy.
Spinach, Tofu and Sesame Stir-Fry
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Somen Noodles With Poached Egg, Bok Choy and Mushrooms
The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.
Spicy White Bean Stew With Broccoli Rabe
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you’ve got on hand. It’s vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you’re feeling more omnivorous. If you can’t find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Beet and Barley Salad With Date-Citrus Vinaigrette
Have fun with this early fall salad, meant for Rosh Hashana but festive throughout the season. Bitter and tart greens, like arugula, crunchy romaine and celery, pair well with shallots or red onion, dates, dried figs, a handful of multicolored olives and crisp, refreshing cucumbers. About a cup of cooked barley adds chew, but you could use lentils or chickpeas instead for more protein. If you can find them, heirloom varieties of barley add wonderful nutty complexity. Beets — used in ancient times more for the leaves than the roots — currants and green grapes lend color and sweetness, as well as a pomegranate, the symbol of fruitfulness by virtue of its many seeds. All these foods are symbolic of fertility, abundance, and prosperity in the New Year.
Creamy Broccoli Soup
This is one of the best formulas for a creamy, savory broccoli soup — and it doesn’t include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh’s ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you’re keeping this vegan, you’ll still have plenty of creamy richness even if you leave the ricotta out.)
Creamy Doenjang Pasta
Soybean pastes and noodles make good friends, as in Alexa Weibel’s five-ingredient creamy miso pasta. This version leans into the funkier, saltier flavor of doenjang, a Korean soybean paste whose pungency is an absolute pleasure in jjigaes, sauces and even bread made in a can. Here, doenjang is tempered by the natural sweetness of milk, which stars in many Korean takes on Italian pasta. The milk thickens as it mixes with the starchy noodles and creates a velvety sauce, one that tastes rich but measured, with a rounded cheesy quality. It will seem like a lot of liquid at first, but the milk will reduce. The finished pasta sauce will continue to thicken once it’s off the heat; add more pasta water if it starts to look dry.
Creamy Mashed Potatoes
This very simple recipe for silky mashed potatoes calls for roasting potatoes whole instead of chopping and boiling them, which concentrates their flavor and avoids a watery final product. The riced potatoes are light and fluffy, and just enough milk and butter are added to create rich, velvety potatoes while still allowing pure potato flavor to shine through. The mashed potatoes can be made a few hours ahead and pressed on top with plastic wrap to prevent a skin from forming; rewarm over low heat before serving, adding a touch more milk if necessary.
Vegetarian Skillet Chili With Eggs and Cheddar
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Vegan Mac and Cheese
Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.
Basic Herb Salsa
Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.
Béchamel Sauce
One of the five mother sauces of classic French cuisine, béchamel is a versatile, creamy white sauce that serves as the foundation for countless dishes. Commonly used in lasagna and mac and cheese, it’s a thickened mixture that involves first cooking flour in butter to create a roux, then whisking in milk to form a silky sauce. Traditionally the milk is heated first before it’s whisked into the roux, but in the interest of saving time (and minimizing cleanup!), this method adds cold milk in small increments while whisking to prevent clumping. Béchamel can also jump-start many other sauces: Add grated Parmesan or Cheddar for an all-purpose cheese sauce, or mix in cooked ground sausage to make a rich breakfast gravy.
Abdoogh Khiar (Chilled Buttermilk Cucumber Soup)
This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the process of churning yogurt butter, but this dish is often prepared with a mixture of yogurt and water. Here, tangy, creamy buttermilk is blended with plain yogurt for a soup with extra body. An array of cooling, crunchy, sweet and savory ingredients are then added to the base, along with herbs and spices for a refreshing, satisfying meal. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Burekas With Spinach or Eggplant Filling
These little pocket pastries are adapted from the ones made at Congregation Or VeShalom in Atlanta. The women there make theirs with oil, which is traditional, but this version with butter is more tender. The dough is easy to work with and the fillings are delicious on their own; use any leftovers in eggs for breakfast.
Watermelon and Grapefruit Salad With Tahini
This fruit salad is simple to make but thrilling to eat because it hits all the marks of a good salad in surprising ways. The base is crunchy-sweet watermelon and tangy-tart grapefruit. (If you can’t eat grapefruit, substitute orange sprinkled with lemon or lime juice.) These two fruits look similar, but taste different, and that is part of the fun of eating them together. Tahini is used like a nuttier, richer oil, and honey mellows the mix. The balance really depends on the quality of your ingredients, though, so adjust to taste until each bite races between sweet, savory, juicy and creamy.
Carrot-Parsnip Soup With Parsnip Chips
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Stir-Fried Snow Peas With Soba
Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.