Vegetarian
6951 recipes found
Brie and Mango Chutney Grilled Cheese
Grilled cheeses come in many flavors and shapes depending on the cheese, bread and condiments used. This version opts for relatively mellow, creamy Brie topped with tangy mango chutney and earthy spinach. Mayonnaise is slathered on the side of the bread slices that cook on a preheated pan for a guaranteed crunchy crust, and the two halves of the sandwich initially cook separately to ensure the Brie melts nicely. Feel free to adjust the amount of mayo, cheese and chutney depending on the size of your bread slices (and your taste). To make a simple, comforting appetizer or shareable snack instead of a sandwich, remove the grilled cheese halves from the pan after Step 3, cut into rectangles or triangles and serve.
Strawberry Lassi
Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)
German Pancake
This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like. It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle. What’s the difference between a Dutch baby and a German pancake, you may wonder? Semantics, really. The origin of this giant baked pancake is commonly attributed not to a Dutch or German dish, but to a Seattle restaurant called Manca’s that began serving the dish in the 1940s. The inspiration and name for this uniquely puffy pancake may have come from some variation of pfannkuchen (the German word for pancakes) and the word Deutsch (German) pronounced in American English eventually morphing into “Dutch.” While many German pancake recipes call for a cast-iron skillet, this recipe uses a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with plenty of crisp edges. How you serve the pancake is up to you: Fill it with berries and maple syrup and a dusting of powdered sugar, or cut it into individual squares and let everyone top the pancakes to their liking.
Red Velvet Cookie Bars
These bar cookies have all of the flavors of your favorite red velvet cake, in a cute, compact form that is quick and easy to make. Their flavor and texture falls somewhere between a vanilla sugar cookie and chewy brownie. A generous layer of fluffy cream cheese frosting is a tangy and delicious cap to the bars, but feel free to reduce the frosting as you like. Enjoy these at room temperature or cold from the refrigerator. The food coloring in the recipe brightens their warm, chocolaty tone, but you can add extra for a more vibrant hue.
Mornay Sauce
Mornay is a rich and velvety sauce made by adding cheese (traditionally Gruyère and Parmesan) to a classic béchamel base. It requires just a handful of basic ingredients — primarily flour, milk, butter, cheese and nutmeg — and is quick to put together. A superversatile sauce, it’s a favorite for mac and cheese and gratins, and is great with roasted veggies, boiled potatoes and poached eggs. The sauce is best used right away, but can be held at room temperature for a few hours or chilled for up to 3 days. (It thickens quite a bit as it chills, but will return to a saucy state once rewarmed.)
Vegan Queso
Thanks to a hefty dose of funky nutritional yeast and smoky heat from paprika and chipotle, this cashew-based dip has enough nacho-cheesy vibes to please all kinds of eaters. Unlike traditional queso, this recipe, adapted from my cookbook “Start Here: Instructions for Becoming a Better Cook” (Knopf, 2023), stays smooth and creamy even at room temperature, ideal for snacking on all party long. Don’t be shy with the salt, which is critical to bringing out that cheesy flavor. Serve this with tortilla chips, steamed broccoli or French fries, or toss with boiled elbow macaroni for a vegan mac and cheese.
Fondant Potatoes
In this classic French restaurant dish, Yukon Gold potatoes are given the steak treatment: Seared in a hot pan, basted and then baked, they become creamy and fall-apart tender. (The name, fondant, refers to the French word for melting). To achieve their signature cylindrical shape, you can use a round cookie or biscuit cutter, or a paring knife, to shave down the sides of the potato. Choosing potatoes that are long and tube-like, rather than round, will also help. But you can also feel free to skip this step; the potatoes won’t be strikingly uniform, but they will still be delicious! Serve alongside steak, or roast beef or chicken for a show-stopping and comforting dinner.
Pear-Almond Cake
This simple cake comes together with little fuss: It’s just sliced pears baked in an easy almond flour batter, but in flavor and texture, it’s so much more. Feel free to make it early in the day, or even the day before serving. It keeps well. Use firm, slightly underripe pears if possible.
Arugula Salad With Radish, Fennel and Mustard
This zesty arugula salad is a bold beginning to a meal. Use a sharp knife or mandoline to cut the watermelon radish and fennel bulb so they’re just shy of paper thin. When dressing the salad, try to bring some of those bright, colorful slices to the top for an especially attractive result.
Chocolate Pound Cake With Strawberry Whipped Cream
This deeply chocolaty pound cake is simple to make but so much more than the sum of its very straightforward parts. Dutch cocoa lends its rich color and flavor to a cream cheese–infused pound cake batter. The cream cheese adds a tangy depth of flavor and gives the cake a soft, velvety texture. Make sure your butter, cream cheese, eggs and sour cream are at room temperature to ensure the cake batter emulsifies properly and bakes up tall and even. The cake is delicious on its own, dusted with a bit of powdered sugar and sliced into tidy slices, or with a dollop of perfectly pink strawberry whipped cream, which makes use of freeze-dried strawberries that are perfect year round.
Easy Cooked Grains
If you can boil pasta, you can cook most any grain. While grains come in all shapes, sizes, hues and textures, they can all be cooked using the same straightforward method. For evenly cooked grains, just let them tumble in a saucepan of simmering, salted water until tender, then drain them of excess water. For a warm side, rest them in a covered pot. For separated grains to add to salads or bowls or refrigerate for the future, cool and dry them on a sheet pan before using. With such a simple, multipurpose method, the bouncy chew of barley, the springy pouf of quinoa, the bitter edge of buckwheat and the sour tang of rye berries can all easily be incorporated into your cooking routine.
Chocolate Pudding Cups
This grown-up chocolate pudding, which uses dark chocolate and a luxurious custard base rooted in European techniques, is served in small individual portions and nods to childhood indulgence. Perfect for a dinner party, you can prepare this the morning or day before your guests are to arrive, chill it and you’ll have a perfectly set dessert just waiting to be garnished and served. (Crème fraîche is a perfect accompaniment.)
Chocolate Raspberry Layer Cake
In this recipe, a rich and luxurious chocolate ganache enrobes an impressively tall chocolate cake with hidden layers of jammy raspberry filling punctuated by fresh berries. This cake is best served at room temperature so the chocolate coating is soft and easily sliced. If you like, you can also fill and frost the cake with chocolate buttercream instead of ganache; the buttercream is a bit easier to work with and less expensive to make. Fans of the combination of chocolate and raspberry may also want to consider this cheesecake.
Baked Lemon Pudding With Blueberry Jam
With a puffy, soufflé-like top covering a jiggly layer of pudding, this comforting dessert is balanced by the sharp tang of lemon juice and zest, while dollops of blueberry jam add sweetness and color. If you can time this to serve warm from the oven, you’ll be rewarded with the most ethereal texture, but it’s also excellent at room temperature, or even chilled, in which case it becomes denser and more curdlike.
One-Bowl Jam Doughnut Cake
Filled with fruity jam and dusted with cinnamon sugar, this easy Bundt cake resembles a giant jelly doughnut. Easily mixed in one bowl, it has a tender, cakey crumb that’s scented with nutmeg and vanilla, and its jammy core helps it stay moist for several days. Serve slices plain, with coffee or tea, or dolloped with whipped cream for a festive, simple-to-make dessert.
Honey Mustard Dressing
This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.
Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch
The concept here is simple, but the results are truly spectacular: Broccoli florets are tossed with olive oil and soy sauce, steamed in the oven until softened, then crowned with crunchy chile crisp bread crumbs. The broccoli is bundled up in aluminum foil, then cooked, so that it tenderizes swiftly and retains moisture. Meanwhile, chile crisp, panko, cashews and olive oil are toasted in a skillet until seasoned and crunchy. (This mix would also be stellar over peanut noodles, roasted vegetables or salad greens.) The optional base of two-ingredient cashew cream (tofu and cashew butter) adds lusciousness and protein. This dish has got heat, but it’s more about texture.
Gai Lan (Chinese Broccoli)
A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.
Baked Oatmeal Breakfast Bars
Perfect for breakfast, these bars feel like cake but taste like a granola bar in the best way. They are light but substantial. Instead of old-fashioned rolled oats, these bars call for quick-cooking oats and a little bit of all-purpose flour. Rolled oats don’t soften enough in a quick bread but quick-cooking oats bake up soft and fluffy. Delicately flavored with cinnamon and a bit of applesauce, they are simple but satisfying and easily dressed up. Try adding up to 1½ cups of mix-ins like chocolate, shredded coconut or dried fruit, or a combination. Leftover slices are delicious toasted in a skillet with butter and sprinkled with flaky sea salt.
Kimchi Napjak Mandu (Flat Dumplings)
Kimchi lovers can rejoice in these fun-to-make (and eat!) dumplings. With less filling than other Korean-style dumplings, these fry up flat and eat more like jeon, the category of pan-fried fritters or pancakes that are the star of Korean party food, especially during holidays like Seollal, the Korean New Year. A final flourish of gochugaru, sea salt and scallions tops the mandu, reflecting how these are typically served on the streets of Daegu, the southeastern city in South Korea known for this style of flat dumpling. Though napjak mandu are traditionally shaped like half moons, the use of square wonton wrappers folded into triangles results in more surface area, and in turn, more crunch.
Instant Pot Yogurt
Making yogurt from scratch is just one of the Instant Pot’s many functions — and one worth exploring if yogurt is a repeat purchase on your grocery list. Like many homemade approaches, DIY yogurt offers big benefits, including the low cost as well as ingredient control. Any plain yogurt with active cultures will work here, but a powdered starter can also be used (see Tip). Go wild on flavorings (add vanilla, coconut or almond extracts; espresso or cocoa powders; lemon zest; or saffron threads) and sweeten to taste with honey, agave or maple syrup. (Just make sure the enhancers are mixed in after the yogurt is fully set and chilled.) The yogurt lasts in the fridge for up to 2 weeks; make use of any extra in smoothies, rice dishes, curries, baked goods and marinades.
Kimchi, Egg and Cheese Sandwich
For heat, crunch and a jolt of brightness, add kimchi to your breakfast sandwich. Most classic egg sandwiches, like sausage or bacon, lack the necessary acidity to balance out the richness of the other ingredients, which is why we often slather on ketchup — it’s sweet, but also tart. By replacing the meat with kimchi, the flavors in the sandwich are awakened. If your fridge isn’t always stocked with kimchi, you can also use another pickled vegetable, like sauerkraut or chopped pickled peppers or dill pickles.
Gok Jai (Vegetable Crystal Dumplings)
A regional specialty of Zhongshan in China’s Guangdong Province, this dumpling illustrates the diversity of these tasty morsels across China. With its translucent skin, this crystal dumpling is a vegetarian version of Zhongshan gok jai, which traditionally includes dried shrimp and pork. The skin, made from wheat, tapioca and potato starches, is chewy, with a notable bounce, and the tofu-and-vegetable filling is savory and textural. A long knead is crucial to achieving an elastic dough that doesn’t crack when steamed and will deliver its distinctive texture when cooked through. The unconventional use of a tortilla press makes short work of flattening the dough into disks, but a small rolling pin works as well.
Miso-Parmesan Noodle Soup for One
This speedy, veggie-rich, solo bowl of soup uses a combination of water, miso paste and Parmesan to create a creamy, savory broth. Leeks, peas, kale and pasta add sweetness and heft, while ginger and black pepper (or chile oil) bring a little heat. For more protein, add a handful of cubed tofu or white beans, or swirl in a beaten egg like stracciatella. The recipe is also easily doubled.