Vegetarian
6901 recipes found
Mushroom Galbi
This vegan twist on traditional galbi swaps meaty mixed mushrooms in place of the meat. The garlicky soy-and-sesame-oil sauce deepens the flavor of earthy mushrooms, which get roasted alongside scallions and green bell pepper until tender and golden. A final broil imparts a nice char and smoky flavor that mimics the grill. Leftovers turn into a fantastic fried rice the next day, topped with a fried egg.
Crispy Green Bean and Potato Sabzi
Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. This variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating, made fragrant with warm spices, ginger and garlic. The green bean and potato combination makes for a nice contrast of textures, but you can easily make swaps: potatoes for sweet potatoes, green beans for broccoli. Chaat masala — a salty, tart and delightfully funky spice blend — is widely available in South Asian grocery stores or online and is well worth having in your pantry to give sabzis like this one some extra sparkle.
Akara (Crispy Bean Fritters)
Traditionally, àkàrà is a celebration food. The plump rounds should be cakelike and fluffy on the inside with a golden exterior, as they are in this recipe from “My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora” by Yewande Komolafe (Ten Speed Press, 2023). Popular in Yorùbá cuisine, it’s a simple dish that requires a careful hand when prepared. Each step from puréeing the ingredients, mixing the batter and frying is critical to developing layers of flavor and texture. Àkàrà is best served warm as a meal when paired with ògi (a fermented cornstarch paste), as a small chop enjoyed by itself or as a sandwich filling between pillowy soft slices of agége bread.
Jammy Tomato Breakfast Eggs
Over the nearly two decades that Yewande Komolafe was unable to visit Nigeria, where she grew up, she was fortunate enough to have her parents visit at least once a year, she writes in her cookbook,“My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora” (Ten Speed Press, 2023). She and her brother Seeni would host them and attempt to rekindle some sense of Lagosian tranquility through cooking together. Their mother would typically make breakfast: a skillet full of tomatoey Naija eggs served with thick slices of yam or whatever sweet American white bread they could find that most closely resembled agége bread. The scent of her dried herb seasoning blend, mixed and packed right before her trip, would hang in the air as she cooked. In those moments, she knew that even if she couldn’t visit home, a weekend tradition of home had come to her.
Ricotta Pasta Bake
Thanks to a whole lot of ricotta, this baked pasta is so creamy and milky that it’s nearly as fluffy as pudding. The dish has a sweet tang from roasted lemon and tomatoes, plus a crisp bread crumb topping to contrast all that plushness. Because the sauce is mostly cheese, it’s worth seeking out ricotta that doesn’t have gum or stabilizers; you’ll get the best results from ricotta that is made of just milk, salt and perhaps a vinegar or natural culture.
Djon-Djon Rice (Black Mushroom Rice)
Throughout Haiti, djon-djon mushrooms grow in rotting wood during the island’s rainy seasons. They’re picked and dried to make this intensely flavorful black mushroom rice — called diri djon-djon by some — that is typically served on holidays and for special occasions. (In a pinch, some people also use mushroom-flavored bouillon cubes by Maggi to season their rice.) This recipe, from Natacha Gomez-Dupuy, the author of “Bak Fritay: Haitian Street Foods,” starts with soaking the mushrooms to create a broth, blending together a verdant, clove-scented epis seasoning, then cooking parboiled rice in both to make this dish, which is meaty and full of umami. Add seafood like blue crab, lobster or shrimp, or serve the rice with something saucy, like a Haitian chicken stew or these epis-braised short ribs.
Fast and Easy Focaccia
This is possibly the fastest start-to-finish yeasted bread you can make. Fluffy and rich with olive oil, this tender focaccia is great on its own or swiped through soups, stews and sauces, and it’s especially wonderful with delicate sandwich fillings, like mortadella and ricotta. Because it’s soft on the inside, a touch crackly on top and crisp on the bottom, it doesn’t squish or squeeze out fillings when you bite into it. Instead, it cradles them like bubble wrap, keeping the ribboned meat in distinct layers. This bread gets its airiness from a very wet dough, which bubbles in the rising and in the oven. Bread flour bakes into a slightly sturdier focaccia, but all-purpose flour works as well. The dough comes together in a minute in a food processor, but if you don’t have that machine, you can mix the dough in a mixer or by hand. The bread will end up a little less chewy, but is still delicious. It’s amazing the day it’s made, but still good the next day too. Stale leftovers can be toasted into croutons.
Vegetable Soup
This simple, one-pot soup is chock full of vegetables and can be customized as you wish. Think of this recipe as a template and feel free to swap in whatever happens to be in your fridge or freezer, adding vegetables according to their cooking times. Diced fennel, zucchini or even broccoli would be particularly nice additions. Try fresh rosemary or your favorite Italian seasoning mix in place of the oregano and thyme, or a pinch of cumin for a subtle, smoky flavor. Hearty greens, such as kale and Swiss chard, can be substituted for the spinach. Add a 15-ounce can of drained, rinsed white beans for a more filling soup. Serve as-is, or finish with a sprinkle of Parmesan, thinly sliced scallions and torn fresh basil to take things up a notch.
Roasted Broccoli
While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish.
Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)
Sandra A. Gutierrez, the author of “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023), was born in Philadelphia and raised by her Guatemalan parents in their home country. This recipe, a classic from Guatemala City where she lived, has been made since the 1950s, when mayonnaise started gaining popularity in Latin America as it became available in grocery stores. Ms. Gutierrez says the dish is typically enjoyed alongside buffet dinners with roast chicken or beef tenderloin. A satisfyingly easy side dish that is rich, cheesy and tangy, this casserole can be prepared and assembled in advance, or easily halved for a smaller crowd.
Pasta con Palta (Creamy Avocado Pesto Pasta)
In 2016, Sandra A. Gutierrez began to narrow down a list of 9,000 recipes to about 500 for her encyclopedic Latin American cookbook called “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023). She wanted to focus on the dishes people made at home for a readership of novice cooks. This easy, weeknight recipe from Chile emulates that spirit with the use of Hass avocados –– the main variety produced in the country –– to make a rich and silky sauce that comes together in a blender as the pasta cooks. For best results, sauce and eat the dish immediately to enjoy its velvety texture.
Herby Sweet Potato Soup With Peanuts
This sweet potato soup is both fresh and hearty, with layers of flavors and textures throughout. The sweet potato brings an autumnal warmth, brightened by handfuls of fresh herbs and a squeeze of lemon juice added just before serving. Feel free to swap the sweet potato for pumpkin or any winter squash — this soup is versatile — and use small pasta shapes like orzo if you don’t have bulgur on hand. The topping and soup can be cooked a day in advance, but you’ll want to add the herbs and lemon juice when ready to serve in order to optimize their bright notes.
Roasted Vegetables With Creamy Coconut Dressing
A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel. Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice vinegar and limes deliver a slight pucker. To achieve a nice golden brown caramelization while roasting your vegetables, make sure the cut pieces are dry and spread evenly on the sheet pan. And those fennel fronds — save them! They add a nice licorice flavor to tingle your palate ever so slightly once chopped and tossed over the finished dish.
Sheet-Pan Pumpkin Pancakes
This light and fluffy pancake is a perfect fall breakfast for a group, and comes together much more quickly than cooking individual pancakes in a skillet batch by batch. You could even mix all of the dry ingredients together the night before to make this large-format pancake even faster. It is lightly sweetened and gently spiced with cinnamon and ginger, but feel free to add about 2 tablespoons of your favorite pumpkin spice blend instead of the cinnamon and ginger. Serve with butter and maple syrup for the full experience. A serving tip: If you cut the large-format pancake into 12 pieces, each piece is equivalent to one large pancake.
Coconut Saag
Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.
Caramelized Onions
Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell.
Scalloped Potatoes
Scalloped potatoes are a classic comfort food side dish, simple enough for a family dinner and festive enough for a spot on the holiday table. Consisting of thinly sliced potatoes that are layered and baked in a cream sauce, they are a cousin of French Dauphinoise potatoes — the notable difference being the absence of cheese in the former. Dress these up with a handful of chopped herbs or serve as-is, browned and bubbling on top, alongside prime rib or roasted chicken.
Air-Fryer Baked Potatoes
Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.
Sheet-Pan Zucchini, Tomatoes and Feta
The star of this speedy supper is the golden-topped, lightly scorched feta that remains irresistibly spreadable and melty when sliced. Thanks to the direct heat of the broiler, charred and burst tomatoes add juiciness to the sheet pan, along with tender zucchini spears. You could also scatter some arugula or baby spinach over the ingredients, gently tossing to wilt, and eat this dish right out of the pan with some bread for a warm, late-summer salad. During other times of year, you could swap the zucchini for asparagus or broccolini.
Cumin and Cashew Yogurt Rice
Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly (though it’ll serve you well for both). Traditional versions include mustard seeds, curry leaves and urad dal, but this variation includes a different set of pantry staples: cumin seeds, cashews and red chile powder. The trio, plus fresh green chiles, gets sizzled in ghee, enhancing all the rich, smoky, spicy flavors, then gets poured directly over the yogurt rice. Add grated carrots and zucchini to give the rice more heft, or try it with a different combination of spices.
Pasta With Corn, Mint and Red Onions
Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets. A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer. Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. You can serve this versatile salad warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day.
Za’atar and Labneh Spaghetti
Creamy labneh produces a pasta dish with the texture of an Alfredo, but with a bright tang that brings levity. A Middle Eastern yogurt that is strained or hung until the texture of soft cheese, labneh provides a rich, luscious texture, but strained yogurts, like Greek yogurt or skyr, are suitable substitutes. Be sure to add the dairy at the end, and don’t let it come to a boil while you stir. Boiling will cause the yogurt to break, leaving you with a sauce that isn’t creamy or rich. If the pasta sauce tightens up and breaks from sitting for too long, there’s a simple solution: Add some reserved pasta water and stir vigorously over medium-low heat until the sauce comes back together, lusciously smooth, saucy and glossy.
Chilled Soba in Dashi With Tomatoes and Corn
This chilled noodle dish is extremely refreshing on a hot summer’s day. Corn, shiitake mushrooms and tomatoes simmer with water to make a vegan take on dashi that is packed with umami. The buckwheat noodles have a lovely nutty flavor, adding depth to the dish, but feel free to try with different noodles, such as thin wheat noodles (somen) or rice noodles. The dashi is extremely light and clean, while the toppings add bursts of flavor. The balance between sweet, salty and sour is very delicate, so be sure to be somewhat pedantic when measuring for seasoning. You can get ahead by making the dashi a day in advance and chilling it overnight.
Easy Baked French Toast
Perfect for an impromptu breakfast or brunch, this baked French toast requires barely any prep and delivers results that are so rich and custardy that the dish veers into bread pudding territory. Though many baked French toast recipes require stale bread — or bread that has been soaked or toasted — this one requires no extended soaking and involves a relatively short bake time. It can easily accommodate whatever type of bread you have: Rustic bread will retain more texture, but standard fluffy sandwich bread works as well, with even less resistance. This recipe allows you to customize its sweetness levels as desired, with cinnamon sugar and maple syrup passed tableside to ensure it tastes just right to you and any guests.