Vegetarian
6951 recipes found
Roasted Kale and Sweet Potatoes With Eggs
This sheet-pan meal of buttery sweet potatoes, kale chips, jammy eggs and toasted coconut feels like it comes together by magic simply by staggering the times the ingredients are layered onto the pan. Because thick slices of sweet potato take longer to cook through, they roast first, before the more delicate kale, eggs and coconut are added. The eggs cook in a nest of curly kale leaves that hold them in place. Drizzle everything with a creamy, punchy sauce like the one here, made from just peanut butter and harissa — or, use mint chutney, green goddess dressing or miso-sesame vinaigrette. Serve over grains, quinoa or couscous for a complete, satisfying meal.
Cheddar-Roasted Broccoli
With frizzled florets and crisp-tender stems, roasted broccoli is pretty delicious on its own. Follow Step 1 if you need a go-to basic method, or keep going for broccoli all dressed up in lacy skirts of Cheddar. Store-bought grated cheese will work, but freshly grated cheese will have an easier time surrendering to the heat of the oven. Let the cheese go past melted to just golden brown, at which point it will crisp into chips on your florets. Serve the broccoli alongside chicken cutlets, sausage or refried beans — or eat it straight from the sheet pan with your fingers.
Roasted Root Vegetables With Hot Honey
In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1 and enjoy the vegetables’ inherent sweetness, or go on to Step 2 to toss them in a combination of butter, honey, lemon and crushed red pepper. The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg.
Breaded Halloumi With Cabbage Slaw
Watch out, chicken and pork; there is a new cutlet in town. Halloumi is more than a meat-free cutlet alternative; its signature salty, tangy chew is enhanced when encased in a layer of extracrispy bread crumbs. This recipe follows standard breading procedure (dredging the halloumi first in a flour mixture, then beaten eggs, then bread crumbs), with some tweaks: Adding a touch of cornstarch to the flour ensures maximum crunch. Whisking a dash of oil into the egg thins the liquid coating, encouraging the flour and bread crumbs to adhere to the halloumi while also promoting even browning. The quick cabbage slaw is purposefully tart to cut through the richness of the fried halloumi. This cutlet could also be served on a burger bun or with tonkatsu sauce.
Whole-Wheat Za’atar Flatbreads
These herb-smeared flatbreads can be an ideal snack or appetizer with (or without) a little labneh or feta, or they can accompany a main course. The dough is easy to mix by hand, preferably several hours in advance of baking to let it hydrate and mature and allow gluten to develop. Za’atar, a lightly salted spice blend containing wild thyme, sumac and sesame, makes a delicious topping. Though you can make your own, it’s worth a trip to a Middle Eastern grocery where many different versions are sold.
Red Lentil Barley Stew
Warm spices, fennel and leeks give this rib-sticking stew a deep, complex character. Feel free to adjust the liquid to taste. Adding a little more makes it brothier and more souplike, suitable for eating with a spoon. Or let it rest a bit. As it sits, the barley will absorb all of the liquid, making it easily forkable. Be sure to serve this with lemon wedges on the side, since the lentils and barley benefit greatly from a bright jolt right at the end.
Spicy Tomato White Bean Stew
Made in about half an hour from pantry ingredients, this simple, flexible stew has a velvety texture from canned white beans rounded out by plenty of garlic, olive oil and canned plum tomatoes. The optional bacon adds a brawny heft here, but the stew will be just as hardy without it. Or lighten things up by stirring a few handfuls of quick-cooking greens directly into the pot, which also eliminates any need for a salad on the side.
Sweet Potato-Tofu Stew
In this dish, based on the flavors of Japanese nimono, umami from soy sauce and shiitake mushrooms rounds out the gentle sweet potatoes, which fall apart and thicken the stew as they simmer. The tofu is added in two ways here. Some of it is marinated in the soy sauce and then stirred into the stew for a soft, pillowy texture. Then, the rest is fried until golden and spooned on top as a crisp garnish. You can also leave the tofu out altogether for a speedier but just as satisfying meal.
Lemony Pearl Barley Soup
High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking. Made with pantry staples, this simple soup beams with vibrancy. Lemon transforms this hearty soup into a dish that also feels light and restorative, while dill, used generously, reinforces the citrus flavor while bringing an assertive herbaceous edge. Other herbs could step in for dill; consider parsley, cilantro or chives. Spinach is added right at the end, after the heat is turned off, which ensures that the greens maintain a little bite and stay bright. The soup will thicken over time, so if you are making it ahead or have leftovers, simply loosen it up with more stock or water when reheating.
Roasted Cauliflower and Garlic Soup
This three-ingredient vegan soup isn’t a trick: It’s as velvety and rich as its creamy, dairy-full counterparts, with a sweetness that lingers and warms. Coax deep, nutty flavors from cauliflower and a whole head of garlic by roasting them until caramelized; next you’ll simmer them until nearly falling apart, then blend the mixture until silky-smooth. Gentle and comforting on its own, the soup can also serve as the start to your own creation: You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers. Accompany with grilled cheese or pumpernickel bread, or a hearty salad with grains or lentils.
Peanut Butter Noodles
This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast.
Hoecakes
Justin Cherry, a foodways historian, chef and resident baker at George Washington’s Mount Vernon, developed this recipe for hoecakes (cornmeal pancakes) using archival sources that describe the first president’s fondness for the dish. Corn was a cash crop at Mount Vernon, and the estate had a successful mill that could process up to 8,000 pounds of flour and cornmeal in one day. Hoecakes were so esteemed by Washington that Hercules Posey and the other enslaved chefs likely made them daily. Given the president’s dental issues and wealth, the cornmeal used for his hoecakes was probably a finer, higher-quality grind than the coarser meal given to his enslaved community as weekly rations. This recipe, created by Mr. Cherry, uses stone-ground cornmeal, and produces a pronounced corn flavor. It’s important to make sure your butter is hot so the hoecakes crisp nicely while their interiors remain moist, retaining an almost creamy texture. George Washington ate these cornmeal cakes “swimming” in butter and honey, but maple syrup works well, too.
Miso-Mushroom Barley Soup
This hearty vegan dish uses miso and soy to add a tremendous amount of depth and flavor to a relatively quick, one-pot mushroom barley soup. Quartering the mushrooms allows them to retain bite, but you can thinly slice them if you’d prefer everything to be soft and tender. Resist the urge to salt heavily during the bulk of the cooking, as the miso and soy — both sodium-heavy ingredients — will be added at the end to bring the soup together. This is a soup that will thicken, so add more water or broth when reheating. It’s as accommodating as it is comforting: You can empty your pantry or fridge by swapping the barley for farro and spinach for chopped bok choy or other greens.
Sautéed Mushrooms
To create perfectly browned and crisp mushrooms, a combination of steaming and searing is helpful. First, steam the sliced mushrooms in a covered pot to forcefully remove their water and prevent them from soaking up fat. (Soggy and greasy mushrooms, begone.) Then, add the butter and let the mushrooms sear, stirring only occasionally, until crusty, then pour in a little water or wine to pick up the flavorful browned bits in the pot. Serve wherever you’d like a hit of savoriness: alongside air-fryer steak or congee, or in omelets or quesadillas. Refrigerate for up to 4 days, or freeze for up to 6 months. (There’s no need to thaw before warming.)
Roasted Cauliflower and Arugula Salad
In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins (or your favorite dried fruit), more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves. It’s a bright, satisfying salad that works as a substantial side dish or a light main course, either rounded out with crusty bread or served on top of a bed of rice, farro or other grains.
Citrus, Beet and Avocado Salad
This is winter’s caprese: shingled slices of the season’s peak produce dressed simply with olive oil, salt and pepper. The sweet citrus, creamy avocado and earthy beets are really all you need, but trio can serve as a base for salads all year long. Add protein (fresh or tinned seafood, grains, legumes), dairy (burrata, stracciatella, yogurt, feta), more vegetables or fruits (baby greens, chicories, radishes, cucumbers), and flavor boosters like toasted whole spices or nuts, crushed red pepper, herbs, shallots or olives. The beets can be steamed or roasted, or you can purchase them precooked. Any way you make it, this easy-to-assemble salad is a bright, beautiful spot in winter’s shorter, darker days.
Sweet and Sour Tofu With Barberries
Silky and comforting, this dish draws inspiration from a Persian barberry khoresh (stew). In this adaptation, traditional chicken gives way to tofu, creating a vegan dish while preserving the inherent sweet-sour balance emblematic of Persian cuisine. Caramelized onions, carrots and oranges add sweetness, while the distinctive tartness is achieved through the addition of barberries, small red berries prized equally for their high acidity and their jewel-like appearance. They deepen to a rich red when cooked. Barberries can be hard to find — you could check your favorite specialty shop, or order them online — or simply substitute cranberries plus the addition of an extra teaspoon of vinegar. Sweet, sour and saucy, this tofu dish is best enjoyed with a side of rice.
Hand-Pulled Noodles
The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the artful practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or la mian, is a technique that has been passed from generation to generation, and the results cannot be replicated with a machine. With just bread flour, water and salt, a streamlined recipe, and a little patience, you really can make these fresh noodles at home. Using a high-gluten flour like bread flour, and allowing an ample amount of rest time, will make the dough easier to pull. Once cooked, these springy noodles can be served in a simple broth accompanied by fresh vegetables and topped with a tongue tingling chile crisp.
Black Pepper and Onion Spaghetti
This rendition of Florentine spaghetti with red onions is so superlative, it has remained on the menu at Locanda Vini e Olii since the restaurant opened in Brooklyn in 2001. Michele Baldacci, the chef and co-owner, recommends a mixture of white and red onions for a more delicate, saucy result, and cooking them in a covered pot so they slowly braise in olive oil and their own juices. The sweetness of the onions is accented by tarragon and black pepper, plus optional grated cheese (which can be omitted for vegan diners). “We never add anything [else], we’re boring,” Mr. Baldacci said, but reckons livers would be delicious.
Tamarind-Maple Brussels Sprouts
Earthy and slightly bitter brussels sprouts always benefit from a touch of sweetness, and in this recipe they are bathed in a tart, tangy, sweet and glossy tamarind glaze. The sharp sourness of tamarind is tempered by buttery, caramel-like maple syrup, and together, they form a thick, luscious coating that would be equally enticing with other cruciferous vegetables such as cauliflower or broccoli. Thick, viscous tamarind purée (which is often interchangeably labeled as concentrate or paste) is preferred for this recipe, but you could also use the rehydrated pulp (sold in blocks), though the glaze may not be as glossy. A nob of butter is all it takes to add a silky richness to the sauce. (Vegan butter would work here, too.) Eat with rice, or as a tasty side dish.
Double Celery Salad
This dish employs two kinds of celery: the tender hearts of branch celery and so-called knob celery, also known as celery root or celeriac. It’s a nice salad in winter, for a change of pace. A bed of spicy watercress, arugula or mizuna lends even more of a green hue to this dish.
Ravioli
This easy method for making ravioli relies on a food processor to do much of the kneading, making it beginner-friendly and fairly hands-off for a homemade pasta. The dough is filled with a simple ricotta filling, but stuffing it with a more substantial meat or vegetable filling would be equally delicious. (Just keep in mind that whatever you use should be firm enough to hold up as the pasta cooks.) Toss ravioli in any number of classic Italian-type sauces, such as pesto, tomato or alfredo, or plan ahead and freeze the uncooked ravioli for fresh pasta at a moment’s notice (see Tip 1).
Waldorf Salad
Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch.
Bagara Baingan (Creamy Spiced Eggplant)
Tender and round, Indian eggplants are slit, shallow-fried and simmered in a rich, nutty, spiced gravy in this fiery Hyderabadi dish. There are a few different ways of making it, including stuffing the eggplants with a paste of peanuts, coconut and sesame seeds. This version minimizes tedium by skipping that step and using peanut butter instead of freshly ground peanuts. Whole mustard seeds bring texture and a delicious bitterness. Tamarind paste and cilantro add a citrusy freshness. Though the ingredient list is on the lengthier side, the only ingredient that needs chopping is an onion — and this deeply flavorful dinner cooks in just 40 minutes.