Vegetarian
6939 recipes found
Cheesy Baked Orzo With Marinara
A vegetarian weeknight pasta that’s as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Stir-Fried Swiss Chard and Red Peppers
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they’ll be tough.
Green Bean and Tomato Salad
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Roasted Mixed Vegetables
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Jackfruit Curry
Reminiscent of chicken tikka masala, this recipe is inspired by the in-ground or lovo cooking of Fiji. There, meats are heavily seasoned, then set atop tubers, jackfruit or breadfruit, wrapped in banana leaves and slow-cooked. This simple vegan dish is rich and satisfying, drawing on the Indo-Fijian flavors of the island, with aromatic spices and a bit of a kick. Heavy with coriander, garlic and ginger, this spice blend has a slightly milder, more delicate flavor than most. But if you have a favorite blend, you can substitute the spices in this recipe with 2 tablespoons of no-salt curry powder, and continue with the recipe as written. Serve alongside white rice and sautéed veggies, naan or your favorite curries.
Cauliflower Adobo
Chicken adobo, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar. In this vegetarian version, cauliflower, rather than chicken, is caramelized on one side, then simmered in the pungent but not prickly sauce until toothsome yet tender. The simmer mellows the vinegar and soy sauce into a sauce interlaced with pepper, garlic and something herbal but not immediately traceable — that’s the bay leaves. Serve the cauliflower and sauce over rice or another grain with something green on the side.
Beet and Arugula Salad With Berries
Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand – beets that I’d roasted several days earlier, arugula that was bolting in my garden, and berries from the market – and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.
Cauliflower Popcorn
Small florets of cauliflower look a lot like popcorn, and when coated with classic popcorn seasonings, they can be just as snackable. Roast pieces the size of popped kernels until deeply tender and frizzled, shower with panko bread crumbs seasoned with nutritional yeast, then return to the oven to toast. The panko mimics the airy crispness of popcorn, while nutritional yeast adds a cheesy, salty flavor. Adjust seasonings based on what you like: Add wet ingredients, like hot sauce or soy sauce, to the cauliflower before roasting, and dry ingredients, like Old Bay, furikake or Tajín, when you add the panko.
Fastest Pasta With Spinach Sauce
The very best pasta is often the simplest. Jack Bishop, the author of “The Complete Vegetarian Cookbook,” has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Ricotta and Pine Nut Salad
Here is a laid-back, unfussy salad that takes no time to prepare and is a great accompaniment to a summer pasta. It’s also good on its own for lunch.
Roasted Vegan Sausages With Cauliflower and Olives
Tangy-sweet raisins and salty olives make a zesty topping for this simple sheet-pan meal starring vegan sausages. As everything cooks, the cauliflower caramelizes and turns very tender, while the sausages sizzle and brown. If you’d rather make this with meat sausages, go right ahead; pork, turkey or lamb work especially well.
Green Beans, Corn and Carrot Salad
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too.
Broccoli-Walnut Pesto Pasta
Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Steamed or Roasted Beets and Beet Greens With Tahini Sauce
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens – though you could also steam them. Beets take about the same time to steam as they do to roast, and it’s a good option if you don’t want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn’t matter if the beets are muted.
Avocado Toast
It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary.
Salad Pizza With White Beans and Parmesan
Inspired by California Pizza Kitchen’s tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that’s popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess — it’s all part of the fun. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provençal Tomato and Basil Soup
I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if you thicken it with tapioca.
Juicy Tomatoes With Parmesan-Olive Bread Crumbs
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and “refresh” them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Roasted Pepper and Goat Cheese Sandwich
Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can’t be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren’t pungent. (Garlic aioli has a place in my life, but it’s not within the confines of an airplane.)
Apple-Potato Latkes With Cinnamon Sour Cream
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Turkish Shepherd’s Salad
What distinguishes this summer salad are all the fresh herbs and the sumac and red pepper used to season it. You can buy these spices at Middle Eastern markets or from online retailers like Penzey’s. The recipe is adapted from one in “The Little Foods of the Mediterranean,” by Clifford A. Wright.
Stone Fruit Caprese
A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.
Vegetarian Chili With Butternut Squash and Moroccan Spices
This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you’re likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.
Cabbage, Potato and Leek Soup
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).