Vegetarian
6901 recipes found
Cumin Green Beans and Mushrooms
This bold stir-fry showcases the versatility of one of our pantry’s most staple spices: ground cumin. Often used in conjunction with other spices, cumin is just as compelling as a singular flavor, and it shines in this green bean and mushroom stir-fry. The warmth and slight citrus edge of cumin coaxes out sweetness from the beans and the earthiness from the mushrooms. The choice of mushrooms is up to you, from everyday button or creminis to fancier varieties like oyster or shiitake mushrooms. As with all stir-fries, most of the active time is spent in preparation. But when you are ready to cook, the meal comes together quickly.
Butter Bean Dip With Frizzled Onions and Preserved Lemon
Though creamy, mashed beans provide the foundation, the frizzled onion mixture is the true star of this dish. Cooked quickly over high heat, with layers of garlic, cumin and preserved lemon, these onions are sweet and salty, rich and acidic, making this a surefire hit with minimal effort. Canned butter beans are then briefly cooked in the fragrant frizzled onion oil before being mashed (or blended, if you prefer a smoother texture) to create the perfect base. If you can’t get your hands on preserved lemons, fresh lemon pulp and finely sliced zest can be used; just be sure to add an extra pinch of salt, too. This makes for a great side or dip, or spread it on pita and use as a filling for the ultimate chicken or cauliflower shawarma.
Easy Air-Fryer Asparagus
Cooking asparagus in an air fryer offers a speedy, hassle-free way to produce tender emerald spears with lightly crispy tips. Before frying, toss with a smidgen of olive oil (less is more, to avoid soggy stalks) and a light seasoning of salt and garlic powder. If you like, garnish with flaky salt, red pepper flakes, lemon zest and freshly grated Parmesan for a salty finish with bright citrus notes. To really save time, serve alongside air-fryer chicken thighs, chicken breasts, or steak, cooking the asparagus in the same basket while the meat rests on a plate, enhancing flavor and minimizing cleanup. A final note: When shopping for asparagus, always choose bright green, firm spears with straight tips and tight buds.
Egg-in-a-Nest Sandwich
An egg cooked in an egg-size hole cut out of butter-sizzled bread feels like a treat. But it’s not quite enough to make a meal. Here, the classic egg-in-a-nest merges with a grilled cheese and a breakfast sandwich into a meal for one that’s meant to be savored leisurely. It’s as delightful with coffee at the beginning of the day as it is in the middle for lunch, or ending it, whether at supper or at midnight. The bread slices — one cradling the egg, the other holding cheese — cook at the same time over relatively low heat so that they end up perfectly golden brown while the egg sets and the cheese melts. If you’d like a little heat, add hot sauce or any chile powder or flakes.
Pink Peppercorn-Marinated Goat Cheese
This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.
Lemon-Garlic Linguine
This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in.
Roasted Garlic
Unlike sautéing, which enhances garlic’s aromatic bite, roasting garlic transforms it almost entirely, making it immensely soft and sweet, with a rich caramel color. It becomes ultra fragrant and easy to spread. Using roasted garlic is a simple way to add depth to dressings, sauces, dips and sides like mashed potatoes, grains and vegetables. Add it to your avocado toast or tuna sandwich for a little upgrade. Carefully peel the roasted garlic and refrigerate in a sealed container for up to two weeks or in the freezer for a month. Alternatively, you can squeeze the garlic out to use and store as a paste.
Wild Rice Porridge
Wild rice, known as manoomin in the Anishinaabemowin language, has been central to the identity and history of Indigenous people in the Upper Midwest and Central Canada for thousands of years. Directly translated as the “good berry,” the sacred manoomin is found in tall green grasses of low-lying lakes and streams, where ricers of all ages use sticks to knock kernels from the grass stalks into the bed of a canoe. This recipe is adapted from Dwayne Jarman, a traditional ricer in Michigan and enrolled member of the Grand Traverse Band of Ottawa and Chippewa Indians. For his son’s birthday every year, he makes a delightful breakfast porridge of hand-harvested manoomin simmered in cream and topped with dried fruit and nuts. A touch of maple syrup and plumped berries balance the nutty flavor of the rice with explosions of warm sweetness. You’re urged to seek out manoomin for this recipe (see Tip), but you could substitute store-bought, commercially cultivated wild rice if preferred.
Grilled Asparagus
Charred, sweet, crisp and tender, grilled asparagus is a goes-with-everything side dish. The only trick, really, is to buy spears that are at least 1/2-inch thick at the base to ensure they can grill long enough to blister and caramelize without completely turning to mush. While best hot off the grill — perhaps alongside grilled chicken, shrimp or cheese — you can refrigerate grilled asparagus for up to four days; chop the spears up and use them to bolster grain or green salads.
Charred Bok Choy and Cannellini Bean Salad
This recipe breaks bok choy out of its steamed and stir-fried box, demonstrating how well it responds to charring. Don’t be afraid to cook bok choy aggressively; the stalks are robust and remain crisp, while becoming smoky and sweet. Baby bok choy can be used too, but the leaves are much smaller and more tender, so simply slice them through the middle lengthwise. Other sturdy greens like gai lan (sometimes called Chinese broccoli) or cabbages will also work. The punchy dressing is sweet and acidic, given heat and spice from the grated ginger, while tart rice vinegar cuts through the richness of the maple syrup. Keep this dressing in mind for similar salads; it is equally lovely with cold soba noodles.
Roasted Eggplant Pasta Salad With Dates
Nature’s candy, plump and lush medjool dates add sweetness to this creamy and tangy pasta salad. Eggplant is roasted with cumin, oregano and crushed red pepper, then tossed with the dates on the hot sheet pan, using the residual heat to warm them so the flavors blend together. Mixed with cooked pasta, feta and bright mint, it’s a hearty yet light dish, perfect for summer nights. To streamline this dish for weeknights, use the eggplant-cooking time to prep the finishing touches (the dates, cheese and mint). Bring any leftovers to room temperature, then refresh them with a drizzle of oil and a squeeze of lemon juice.
Roasted Eggplant Pasta With Dates and Feta
Nature’s candy, plump and lush medjool dates add sweetness to this creamy and tangy weeknight pasta. Eggplant is roasted with cumin, oregano and crushed red pepper on a hot sheet pan, then tossed with the dates, using the residual heat to warm them so the flavors blend together. Mixed with cooked pasta, feta and bright mint, it’s a hearty yet light dish, perfect for summer nights. To streamline this dish, use the eggplant-cooking time to prep the finishing touches (the dates, cheese and mint). Bring any leftovers to room temperature, then refresh them with a drizzle of oil and a squeeze of lemon juice.
Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings)
Chochoyotes, or corn masa dumplings, are commonly added to flavor and thicken soups and guisos (stews) across Mexico. They are also found in mole amarillo, the famous yellow mole from Oaxaca, and added to frijoles de olla because the corn flavor complements the regionally grown beans and herbs. In this soup, a summer vegetable medley, including fresh poblanos, corn and squash, is browned in olive oil to give the broth sweetness from the caramelized sugars in the vegetables. The chochoyotes slightly thicken the soup without any dairy or gluten added and contrast the flavor of the fresh, sweet corn.
Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
Brown Sugar Sheet-Pan French Toast
With a cracking, caramelized brown sugar crust topping and soft, custardy slices of challah, this sheet-pan French toast is sweet perfection all by itself, without the need for maple syrup or powdered sugar. Baking it on a sheet pan eliminates the need to stand at the stove, pan-frying slices in batches. And while the oven is on, it’s easy to throw in a pan of bacon as well. If you can plan ahead, it’s best to start this the night before; the longer the challah soaks in the cinnamon-scented egg mixture, the better and more cakelike the result.
Rice Pilaf
A fragrant, fluffy buttery rice pilaf is pure comfort. The word pilaf generally refers to a rice dish in which the grains are toasted in a fat like butter, ghee or oil before being cooked in broth or other liquid, and the dish’s many iterations span the globe from Central and South Asia, the Caucasus and Eastern Europe to the Caribbean. (Other grains like barley and bulgur, and noodles such as vermicelli or orzo – see Tip – can also be included.) In this simple version, onion and garlic are cooked in butter, which is then used to toast long-grain basmati rice until nutty and gently seasoned. The process of first rinsing the rice, then toasting in fat, prevents clumping. The amount of added liquid may vary slightly depending on the brand of rice, but do cut down on the salt if using a salted broth. With this base, you can get as creative as you like and add a variety of vegetables, herbs, spices, chopped nuts, dried fruit, ground meat or even shrimp. Or serve as is alongside chicken, fish or vegetables.
Chile Crisp Fried Rice With Tofu and Edamame
Chile crisp delivers spice, yes, but also carries impressive capabilities as a flavor base in weeknight cooking. The seasoned, textured oil can also be used strategically to fry foods. Most chile crisps on the market come loaded with aromatics such as garlic, ginger, fermented black soybeans, star anise, cinnamon and a host of other spices. Just a spoonful can deliver intense flavor with minimal effort. This hearty fried rice is vegan and comes with plenty of plant-based protein: The crumbled tofu offers the bouncy texture and hearty bite of egg, and the protein-rich edamame offer a hint of sweetness and nuttiness. If you don’t have edamame in the freezer, you could use frozen peas, corn or mixed vegetables.
Arrabbiata Sauce
Like marinara’s fiery cousin, this classic tomato sauce comes together in about 30 minutes with just canned tomatoes, garlic, olive oil and crushed red pepper. Arrabbiata, which means angry in Italian, nods to the sauce’s spicy nature, but the aggressiveness of your sauce is up to you: Start with 1 teaspoon of crushed red pepper for a noticeable tingle in the back of your throat, or double up for additional intensity. (One word of caution: It’s hard to reverse a sauce that is too spicy, so start small, then hit it with additional heat at the end, if desired.) Though dried chiles or crushed red pepper are traditional, feel free to experiment with what you’ve got and what you like: Any combination of fiery elements in the form of dried chile flakes, dried whole chiles, fresh chiles, chopped jarred Calabrian chiles, chile sauce or chile pastes (gochujang, Sriracha) liven up this elemental tomato sauce.
French Potato Salad
In this straightforward, old-fashioned French potato salad with chives and tarragon, medium waxy potatoes are boiled and peeled while still warm, so they best absorb the flavors. They’re then thickly sliced and splashed with an easy vinaigrette. A generous dribble of fruity extra-virgin olive oil is customary – don’t skimp on it.
Spanakorizo With Jammy Eggs
Bright and soulful, spanakorizo is a beloved Greek dish, with a name that reflects its combination of two key ingredients: spinach and rice. This version is fairly traditional in its essence, relying upon rice, spinach, lemon and herbs, but includes some flourishes. Though the addition of the jammy egg is not traditional, it injects a sunny burst of color, as well as added protein. For ease, this recipe calls for baby spinach (or chopped mature spinach), but frozen spinach can also be used (simply thaw it and squeeze out the water), or try a hardy green like chard or kale. A whole bunch of scallions delivers a richly aromatic base for the rice. Basmati is used here for its quick cooking time and light finish, but if you would like to use more traditional medium-grain rice, simply add an extra ½ cup of stock (2 cups total). As with any recipe, the timing is a guideline, but you should use your senses: Check your rice at the 15-minute mark, as some brands of rice will cook quicker than others.
Jackfruit Tacos
When ripe, jackfruit is sweet and golden. But unripe, it’s almost a blank canvas, game to take on whatever seasonings you throw its way. Sturdy enough to hold up in the heat of a pan, it has a satisfying chew that makes it an excellent filling for tacos. In this recipe from the poet and essayist Aimee Nezhukumatathil, skinny strips of young jackfruit soak up an earthy marinade before a turn in the skillet — keep a close eye on the stove, to be sure it doesn’t dry out; you want it saucy — then get folded, still dripping, into warm tortillas. A heaping of raw carrots and cucumber gives you a little crunch, and a spoonful of sour cream brings a rich finish. (If using fresh unripe jackfruit instead of canned, wear gloves and rub your knife with oil before chopping, because the sap is very sticky, and boil the flesh until tender. Note that the sap contains latex, so those allergic to it would do best to avoid eating the fruit.)
Creamy Asparagus Pasta With Peas and Mint
Sautéing asparagus in butter mellows it, bringing out its sweetness. Mixed with peas, mint, Parmesan and cream, it makes the foundation of a rich pasta dish with primavera vibes, but easier, faster and brighter, thanks to some grated lemon zest folded in at the end. If you can’t get good asparagus, feel free to substitute other quick cooking vegetables, like zucchini, corn or mushrooms. This delightful cream sauce is highly adaptable.
Lentil Tomato Soup
This tomato soup recipe elevates the beloved classic with the use of brown butter and protein-packed lentils, which make this soup even more satiating than other versions. The nutty brown butter brings depth and highlights the sweetness of the tomatoes. The milk solids present in the butter caramelize as the butter cooks, resulting in its characteristic taste. By introducing heavy cream — therefore more milk solids — to the butter browning process, the final result is a fortified brown butter that will bring more richness and depth to the tomato soup. Serve with crusty sourdough toast or grilled cheese, tomato soup’s soulmate.
Miso-Chile Asparagus With Tofu
Broiling asparagus gives it a charred exterior but still keeps the vegetables soft and sweet within. Here, the stalks share a pan with cubed tofu, and everything is glazed with a pungent miso sauce spiked with mirin, rice vinegar and a good hit of chile. Served over rice or noodles, it makes a salty, spicy and deeply flavored meal that’s ready in less than half an hour.