Aloo Gobi
Potatoes and cauliflower cooked with cumin, turmeric, ginger and tomato until tender and golden. A dry curry that’s vegan.
Vegetarian Mains
Main dishes with no meat or fish. Recipes that use a hard cheese call for a vegetarian one. 67 recipes.
Avocado Toast with Jammy Eggs
Crisp toast piled with lemony smashed avocado and a soft-boiled egg with a jammy yolk, finished with chili flakes.
Baked Falafel
Herby falafel made from soaked dried chickpeas and baked until crisp, for stuffing into pita with tahini sauce and salad.
Baked Ziti
Ziti tossed in a tomato sauce with pockets of creamy ricotta, then baked under a blanket of melted mozzarella until bubbling.
Basil Pesto Pasta
Homemade basil pesto with pine nuts, garlic, Parmesan and olive oil, tossed with pasta and a splash of the cooking water.
Black Bean Burgers
Hearty black bean burgers with a crisp crust and smoky spices that hold together on the pan, served on buns with your toppings.
Black Bean Quesadillas
Crisp flour tortillas filled with mashed black beans, skillet-charred corn, green onions and melted Monterey Jack, served with salsa.
Black Bean Soup
A thick, smoky black bean soup made from canned beans in about forty minutes, partly blended and finished with lime.
Brown Butter Gnocchi with Sage
Pan-crisped potato gnocchi tossed in nutty brown butter with crisp sage leaves, lemon and cheese. Dinner in 20 minutes.
Chana Masala
A tangy, spiced chickpea curry simmered with onions, tomatoes, ginger and garam masala. Vegan, filling and ready in 40 minutes.
Cheese Omelet
A tender, golden French-style omelet folded around melted cheddar. One pan, three eggs and about ten minutes.
Chickpea Salad Sandwiches
Mashed chickpeas stirred together with vegan mayo, crunchy celery, red onion, Dijon and dill, piled into sandwiches with lettuce and tomato.
Chilaquiles Rojos
Tortilla chips simmered briefly in a red chile-tomato sauce until just softened, topped with fried eggs, crema, cheese and onion.
Coconut Chickpea Curry
A weeknight curry of chickpeas and spinach simmered in spiced tomato and coconut milk, brightened with lime and cilantro.
Cold Soba Noodle Salad
Chilled buckwheat noodles with edamame, cucumber, carrot and scallions in a sesame, soy and ginger dressing. Great for packed lunches.
Crispy Potato Hash with Eggs
Crisp golden potatoes with peppers and onions, finished with eggs cooked right in the skillet. A hearty one-pan breakfast.
Crispy Tofu Banh Mi
Vietnamese-style sandwiches with crisp soy-glazed tofu, quick-pickled carrot and daikon, sriracha mayo, cucumber and cilantro.
Crispy Tofu Stir-Fry
Cornstarch-crisped tofu tossed with broccoli, bell pepper and snap peas in a sticky garlic-ginger soy sauce. Vegan and quick.
Egg Salad Sandwiches
Creamy egg salad with celery, chives and a little Dijon, piled into soft bread with lettuce. Simple, quick and good for lunchboxes.
Eggplant Parmesan
Crisp oven-baked eggplant slices layered with marinara, mozzarella and cheese, then baked until golden and bubbling.
Fattoush
A crunchy Lebanese bread salad of toasted pita, lettuce, tomatoes, cucumber and radishes with a tangy sumac and lemon dressing.
French Lentil Salad
Firm green lentils tossed warm with a mustardy shallot vinaigrette, crunchy vegetables, parsley and a little feta.
Gazpacho
Chilled Spanish tomato soup blended with cucumber, pepper, garlic, sherry vinegar and olive oil. No cooking, just ripe summer tomatoes.
Ginger Scallion Congee
Silky rice porridge simmered with ginger, topped with scallions, soy sauce, sesame oil and a soft egg. Gentle and warming.
Greek Salad
A chunky village-style salad of tomatoes, cucumber, peppers, red onion, olives and a slab of feta, dressed with oregano and olive oil.
Grilled Cheese Sandwiches
Golden, crisp grilled cheese with a gooey middle, cooked low and slow in butter so the cheese melts before the bread burns.
Huevos Rancheros
Fried eggs on crisp corn tortillas with warm refried beans, a quick tomato-chile sauce, crumbled cheese, avocado and cilantro.
Italian Pasta Salad
Tangy pasta salad with cherry tomatoes, cucumber, olives, mozzarella and red onion in a garlicky red wine vinaigrette.
Japchae
Korean stir-fried sweet potato glass noodles with spinach, carrots, mushrooms and onion in a sweet, savory sesame-soy sauce.
Lemony Red Lentil Soup
Red lentils simmered with onion, carrot and cumin until they melt into a thick, creamy soup, then brightened with fresh lemon juice.
Lentil Shepherd’s Pie
A hearty vegetarian shepherd’s pie of lentils, carrots, mushrooms and peas in a rich gravy under buttery mashed potatoes.
Margherita Pizza
Homemade pizza with an easy yeasted dough, simple crushed tomato sauce, fresh mozzarella and basil, baked on a very hot pan.
Minestrone
A hearty Italian vegetable soup with beans, small pasta, tomatoes and greens, finished with Parmesan and a drizzle of olive oil.
Miso Soup with Tofu
A quick, comforting miso soup with silken tofu, wakame seaweed and scallions, made with a simple kombu broth.
Mushroom Risotto
Creamy arborio rice stirred slowly with hot broth, browned mushrooms, white wine and Parmesan until loose and velvety.
Mushroom Stroganoff
A meaty-tasting vegetarian stroganoff of browned mushrooms and onions in a creamy sour cream and mustard sauce over noodles.
One-Pot Tomato Spinach Pasta
Short pasta simmered right in a garlicky crushed-tomato sauce, then finished with wilted spinach, basil and grated cheese. No draining.
Pasta e Fagioli
A thick, rustic Italian soup of beans and small pasta in a garlicky tomato broth, finished with olive oil and cheese.
Pasta Primavera
A bright spring pasta with asparagus, peas, zucchini and cherry tomatoes in a light lemon, garlic and Parmesan sauce.
Peanut Sesame Noodles
Cool noodles tossed in a creamy peanut, soy and sesame sauce with crisp cucumber, carrot and green onions. Served cold or at room temperature.
Penne alla Vodka
Penne in a silky, blush-pink tomato cream sauce with a splash of vodka, garlic, chili flakes and plenty of Parmesan.
Potato Leek Soup
A silky, comforting soup of leeks and potatoes simmered in broth and blended smooth, with a little cream and chives on top.
Quick Miso Ramen
A weeknight ramen with a savory miso-sesame broth, springy noodles, soft eggs, corn, spinach and scallions in about 30 minutes.
Ratatouille
A Provençal stew of eggplant, zucchini, peppers and tomatoes cooked slowly with garlic, thyme and olive oil until silky.
Roasted Butternut Squash Soup
Velvety squash soup made with oven-roasted butternut, onion and a hint of warm spice, blended smooth with vegetable broth.
Roasted Vegetable Couscous
Fluffy couscous tossed with spiced roasted vegetables, chickpeas, raisins, herbs and a lemony dressing. Good warm or cold.
Saag Paneer
Golden cubes of paneer in a smooth, gently spiced spinach sauce with garlic, ginger and a little cream.
Shakshuka
Eggs gently cooked in a thick tomato and red pepper sauce spiced with cumin and paprika, served from the pan with bread for scooping.
Simple Green Salad with Vinaigrette
Crisp mixed greens with a classic shallot and Dijon vinaigrette. The five-minute salad that goes with everything.
Spaghetti Aglio e Olio
Spaghetti tossed with olive oil, gently toasted sliced garlic and red pepper flakes, with starchy pasta water pulling it into a glossy sauce.
Spanakopita
Flaky layers of buttered phyllo baked around a filling of spinach, feta, green onions and dill. Greek spinach pie for a crowd.
Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with a creamy spinach, ricotta and herb mixture, baked in marinara under melted mozzarella.
Stovetop Mac and Cheese
Ultra-creamy macaroni and cheese made in one pot on the stove with a quick cheddar sauce. Ready in about 25 minutes.
Stuffed Portobello Mushrooms
Meaty portobello caps filled with spinach, garlic, tomato and melting mozzarella, topped with crisp breadcrumbs and baked.
Sweet Potato and Black Bean Tacos
Roasted, chili-spiced sweet potatoes and black beans in warm tortillas with avocado, pickled onion and cilantro-lime slaw.
Tabbouleh
A bright, herb-heavy parsley salad with a little bulgur, tomato, cucumber, mint and a sharp lemon and olive oil dressing.
Tadka Dal
Creamy red lentils simmered with turmeric and finished with a sizzling tempering of cumin, garlic, chili and tomato in ghee or oil.
Three-Bean Vegetable Chili
A hearty chili of kidney, black and pinto beans simmered with bell pepper, zucchini, tomatoes and warm spices.
Tomato Basil Soup
Canned whole tomatoes simmered with onion and garlic, blended smooth with fresh basil and finished with a splash of cream.
Turkish Eggs (Çılbır)
Soft poached eggs on garlicky yogurt, drizzled with warm paprika butter and served with crusty bread for dipping.
Tuscan White Bean Skillet
Creamy white beans simmered with garlic, blistered cherry tomatoes, spinach and rosemary in one pan. Serve with crusty bread.
Vegetable Barley Soup
A hearty, chewy barley soup loaded with carrots, celery, mushrooms, tomatoes and green beans in a savory vegetable broth.
Vegetable Bibimbap
A Korean rice bowl topped with seasoned spinach, carrots, zucchini, mushrooms and bean sprouts, a fried egg and gochujang sauce.
Vegetable Fried Rice
Day-old rice stir-fried hot with eggs, peas, carrots, corn and scallions in soy and sesame. A fast way to use up leftovers.
Vegetable Frittata
A thick, tender oven-finished frittata with potatoes, bell pepper, spinach and cheddar. Good hot, warm or cold the next day.
Vegetable Lo Mein
Chewy egg noodles tossed with crisp-tender vegetables in a savory soy and oyster-style sauce. Better than takeout in 25 minutes.
White Bean and Kale Soup
A quick Tuscan-style soup of creamy white beans, kale, garlic and rosemary in broth, partly mashed for body. Ready in 35 minutes.