Vegetarian
6901 recipes found
Stuffed Peppers With Chickpeas and Cheese
Cozy, cheesy stuffed peppers are made vegetarian by using chickpeas instead of the usual ground meat. The cumin, tomato paste and chili powder give the filling its depth and heat, and plenty of scallions and herbs keep it bright and fresh. If you’d like to assemble the peppers ahead, you can. They’ll keep in the fridge overnight. Just pop them in the oven and add a few minutes to the baking time. Or bake them ahead and savor them later; these peppers are equally good served hot, warm or at room temperature.
Extra-Green Pasta Salad
This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!). The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic. If making it a day ahead, don’t add the basil garnish and cheese until you’re ready to serve.
Radish, Cucumber and White Bean Farro Salad
This colorful grain salad gains punchy acidity from pepperoncini and lightly pickled vegetables. While the nutty farro is cooking, the soaking begins: Scallions, radishes, cucumber, parsley and white beans are tossed in a sherry-Dijon dressing spiked with a spoonful of pepperoncini pickling liquid. The beans add a creamy texture to the dish in lieu of cheese, though a crumbled feta or torn mozzarella would work nicely. Swap these ingredients as the season changes, adding corn kernels or snap peas, or play with the herbs, mixing in cilantro or mint, too.
Carrot and Orange Salad
In Morocco, when temperatures soar, this refreshing dish is often served to help combat the heat at the beginning of a meal. The crispy carrots and sweet orange juice work to cleanse the palate and refresh the senses before enjoying heartier dishes. Beyond this dish’s refreshing qualities, its vibrant flavors and simple preparation make it perfect for summertime gatherings or as a light snack any time of year. Although the dish is referred to as a salad, its light consistency is closer to a chilled soup due to the orange juice. Make sure the shredded carrots and the orange juice are both chilled before mixing them with the rest of the ingredients, and chill the serving bowls too, if you like.
Scuttlebutt
Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia. “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by Ms. Collerton’s practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste of the pickled beets, the lineup was set in stone. Saltie closed in 2017, but Ms. Fidanza brought the sandwich back at Marlow & Sons in 2020, when it became a best-seller once again. Ms. Collerton, who died of cancer in 2018, was not able to see its comeback. There are many components, and many shortcuts: Use store-bought pickled vegetables and focaccia; doctor up mayonnaise rather than making aioli. But the details make a difference: Ms. Fidanza says that “picking the herbs is a pain, but that’s just what you have to do.”
Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.
Aloo Tikki (Potato Cutlets)
Aloo tikki, or potato cutlets, are a popular South Asian street food perhaps due to the ease with which they travel and their versatility: They can be eaten as a quick, compact snack and also lend themselves to being slathered in chutney and wrapped up in naan for a full meal. The hearty, heavily spiced and textured tikki is commonly found on tea trolleys as well as at mealtimes in homes. They may be served as an appetizer, a side to many main courses or as the meal itself. Typically fried in a small amount of oil, this version calls for baking the cutlets to minimize mess and to efficiently entertain a large party or household. Make the potato mix a few days ahead, or freeze the cutlets for up to 3 months — perfect for spontaneous hosting.
Borani Banjan (Afghan-style Eggplant in Yogurt)
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold.
Braaibroodjie (Grilled Cheese and Chutney Sandwiches)
A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component. Mrs. Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch. A hinged grill-basket or baker’s twine helps keep the sandwiches together while they’re flipped. This recipe is adapted from one by cookbook author Jan Scannell, known as Jan Braai ever since he became the head of the National Braai Day initiative, founded in 2005. Mr. Braai believes that “the correct way to slice braaibroodjies is diagonally, and the correct time to serve is immediately.”
Baked Summer Tomatoes
In her cookbook, “The Taste of Country Cooking,” Edna Lewis includes this homey dish of baked tomatoes in her menu for a summer wheat-harvesting dinner. Sweetened with sugar and thickened with pieces of buttered bread, it’s an unusual side dish that’s just as good when made with soft, overripe tomatoes as it is with perfect ones. Using a mix of different size and color tomatoes makes this both visually and texturally appealing. But feel free to use whatever ripe tomatoes you have.
Sage and Walnut Pasta Nada
Earthy, elegant and possessed of a Zen-restraint, this is an ideal — perhaps the ideal — last-second, I-can’t-cope-with-the-stress recipe. It even works for dinner parties. Everyone will like it and have thirds. Serve with a salad and a baguette. Crack a few good chocolate bars into pieces on a plate for dessert. Keep an eye on the walnuts while you are roasting them in the oven. They go from golden to burnt in seconds. This meal is worthy of nearly any bottle of red wine.
Succotash
Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.
Green Bean Salad With Dill Pickles And Feta
Green beans, feta and dill are old friends, but using dill pickles instead of dill contributes acid, crunch and verve to the classic combination. For maximum flavor, use pickles that are brined with fresh dill or dill seeds, and chill the salad for at least 30 minutes for refreshing, snappy bites. Keep in the fridge for up to 2 days to dole out alongside roast chicken or hot dogs, or on top of salad greens or grain bowls.
Crispy Okra With Spicy Honey Sauce
Kwame Onwuachi serves a version of this dish at his acclaimed restaurant Tatiana in New York City. He halves and deep-fries his version, but in this adaptation, it’s quartered so every bit is extra crunchy. It’s lightly coated in a vibrant honey sauce bursting with Scotch bonnet chile, ginger and pungent garlic. The flavors are big but not overbearing, letting okra’s beauty shine. Finish with a dusting of mustard powder, if you like, and a squeeze of lemon, to bring this New York small-plate to your dinner table.
Dairy-Free Creamy Pasta Primavera
An early summer, dairy-free spin on the classic spring pasta dish, this uses oat milk, seasonal vegetables, plus a few tricks that make it even easier to make.
Za’atar Lion’s Mane Steak with Couscous & Herb Salad
A plank of steak-like Lion's Mane mushroom is seared and served with bright herby salad and chewy pearl couscous for a delicious, vegan weeknight meal.
Orzo Salad
This colorful, Mediterranean-inspired orzo salad is a crowd-pleasing side dish for a picnic or potluck, and can be a satisfying, vegetable-packed lunch. The trick to a flavorful pasta salad is adding the dressing while the pasta is hot, so it can soak up plenty of flavor as it cools. This recipe takes that method a step further by tossing the hot orzo and dressing with the chickpeas, tomatoes and olives, giving the ingredients ample time to marinate. If olives aren’t your thing, try adding diced roasted red peppers or marinated artichokes for a burst of briny flavor in each bite. If preparing for a larger gathering, this recipe doubles easily, and leftovers keep well in the refrigerator, making it a good choice for meal prepping.
Crunchy Noodle and Tofu Salad
With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin. Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking. Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch. (They’re worth keeping in your pantry to use as a fun, effortless topper for salads or soups.) Another store-bought timesaver is baked tofu, which has already been marinated and baked, and is ready to use straight from the packet. It often comes in several flavors, and any of them will work for this recipe. The dressing is sweet, savory and acidic, and can be easily adjusted to your liking. Maple syrup adds richness, but honey, agave or sugar would all make suitable substitutes.
Balsamic Glaze
This two-ingredient balsamic glaze recipe is your pantry’s secret weapon. The simple reduction of balsamic vinegar and brown sugar or honey will leave you with a thick glaze and concentrated, complex sweet-sour flavor. When boiling the vinegar, be sure to turn on the vent or open a window, as the mixture is as fragrant as it is potent. Adding a sweetener is completely optional; the vinegar will naturally become more intense and a bit sweeter as it cooks down. If your reduction becomes too thick, simply add a dash of water to help loosen. Add this glaze to marinades, dressings or roasted vegetables (such as broccoli), or drizzle it over caprese salad or grilled peaches. Toss strawberries with a spoonful of balsamic glaze to enhance their flavor for strawberry shortcakes or strawberry pretzel pie.
Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
When the season gifts us sweet, juicy sugar snap (or snow) peas, use them raw in this textural salad. Slicing them in half diagonally not only unlocks their innate crispness, but also allows the inner peas to spill out, creating more texture. This salad is brazenly herb forward, and offers an excellent way to use up any leftover bundles in your fridge; mint, cilantro or basil can be used singularly or as a mix. The two-ingredient dressing is the simplest, and possibly tastiest, peanut sauce you’ll ever make: Peanut butter is whisked together with chile crisp and loosened with boiling water, which helps encourage it to emulsify, creating a smooth, creamy and intensely savory sauce. Looking for another shortcut? You can even skip pan-frying and use store-bought pre-baked firm tofu.
Palak Paneer
A vegetarian dish of fresh, unripened cheese cooked in a thick, creamy spinach purée, paneer palak originated in the northern Indian state of Punjab. Named for its two primary ingredients — spinach and paneer cheese — palak paneer is reminiscent of saag paneer (which typically uses a mixture of greens, including spinach, fenugreek leaves and mustard greens) but instead uses blended spinach as its sole source of greens. A fresh, firm, mild cheese used throughout India, paneer is prized for its texture and its ability to absorb the flavors of its surrounding ingredients, as it holds its shape without melting when heated. If you’re unable to find paneer, you can try firm tofu instead. Here, the paneer is heated in the sauce, however, you could sear the cubes in a pan before adding them to the dish. Serve palak paneer with naan or steamed basmati rice.
Couscous Risotto With Tomatoes and Mozzarella
This caprese-inspired “risotto” swaps in toothsome pearl couscous for the usual short grain rice, cutting the time spent stirring in half. The result is a pleasantly chewy, creamy one-pot dish that, like true risotto, is easy to adapt. The tomatoes caramelize and concentrate in flavor when roasted, but if you don’t feel like turning on the oven, try replacing them with a heaping cup of drained and chopped roasted red peppers or sliced sun-dried tomatoes (just pat them dry if they're oil-packed). And because pesto is so flavorful, there’s no need for chicken or vegetable broth: Plain old water is the cooking liquid of choice here.
Lemongrass Tofu and Broccoli
Intensely flavorful, this stir-fry harnesses the fresh, citrusy notes of lemongrass in a punchy marinade that doubles as the stir-fry sauce. While the tofu only needs a short soak in the lemongrass marinade before cooking, it also benefits from a longer one, so feel free to prep ahead and refrigerate overnight. This recipe’s cooking method is a combination of stir-frying and steaming: Searing the onions and tofu on high heat creates smoky notes, and covering the pan during cooking ensures that the broccoli stays bright green as it cooks through. If your skillet or wok doesn’t come with a lid, slide a large sheet pan over the cooking vessel. This hearty stir-fry can be eaten alone, with rice or tossed through glass or rice noodles.
Sheet-Pan Pizza al Taglio
Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack. The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal. This quick, untraditional version can be made on a sheet pan in less than three hours. It has a puffy, no-knead crust that’s imbued with olive oil (like focaccia) and extremely easy to make. Feel free to play with the toppings. Cooked vegetables (thinly sliced potatoes, artichokes, roasted peppers), sliced prosciutto or mortadella, olives, other cheeses, or tinned fish like anchovies or tuna can all be added after the pizza is baked.