Vegetarian recipes, page 2

120 recipes tagged “vegetarian”.

• Crispy Sheet-Pan Broccoli with Garlic and Parmesan

  Broccoli roasted hot and fast on a preheated pan until the edges char, then finished with garlic, parmesan, and lemon.

  Serves 410 min prep18 min cook

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• Baked Spinach Artichoke Dip with Parmesan

  A hot, cheese-pulled dip built for a crowd around a bowl of chips, done in one baking dish start to finish.

  Serves 815 min prep25 min cook

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• Chunky Guacamole with Lime and Jalapeño

  Mashed by hand and dressed with enough lime and salt that it never needs a garnish.

  Serves 615 min prep0 min cook

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• One-Pot Creamy Tomato Pasta with Basil

  Pasta cooked straight in the tomato sauce, so the starch does the thickening and there's no pot of water to boil separately.

  Serves 410 min prep20 min cook

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• Brown Butter Mashed Potatoes with Roasted Garlic

  Yukon Golds riced smooth, then folded with roasted garlic and nutty brown butter — no lumps, no apology for the butter.

  Serves 615 min prep35 min cook

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• Skillet Naan with Garlic Ghee

  A yeasted flatbread cooked in a bare, screaming-hot skillet until it chars and puffs — no tandoor, no oven, just enough heat to compensate for the wrong pan.

  Serves 8 naan1 hr 30 min prep15 min cook

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• Potato Gnocchi with Gorgonzola Cream and Walnuts

  Riced baked potato and a little flour, rolled into pillows by hand and boiled in minutes flat.

  Serves 430 min prep1 hr 10 min cook

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• Baked Macaroni and Cheese with Aged Cheddar

  A real stovetop béchamel under a crust of buttered crumbs, not a bag of orange powder.

  Serves 615 min prep35 min cook

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• Braised White Beans with Rosemary and Parmesan Rind

  Dried cannellini simmered low and slow with a parmesan rind until the broth turns creamy on its own, no cream required.

  Serves 615 min (plus overnight soak) prep1 hr 45 min cook

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• Buttermilk Skillet Cornbread with Honey Butter

  A savory quick bread baked in a screaming-hot cast iron skillet for a crust the batter can't get any other way.

  Serves 810 min prep25 min cook

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• Brioche French Toast with Macerated Strawberries

  Day-old brioche soaked heavy with vanilla custard and browned in butter, topped with strawberries that make their own syrup.

  Serves 415 min prep15 min cook

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• Quinoa-Stuffed Acorn Squash with Cranberries and Pecans

  Acorn squash roasted until it collapses into its own bowl, then packed with maple quinoa, cranberries, and toasted pecans — a vegetarian main that needs no apology.

  Serves 415 min prep50 min cook

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• Buttermilk Doughnuts with Vanilla Glaze

  A yeasted dough proofed twice and dropped in hot oil for a minute a side — the only dessert in the larder that goes near a fryer.

  Serves 121 hr 45 min prep20 min cook

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• Banana Bread with Toasted Walnuts

  A dense, one-bowl loaf built to use up the bananas gone black on the counter.

  Serves 815 min prep1 hr cook

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• Hasselback Sweet Potatoes with Brown Butter and Sage

  Thin, un-cut-through slices fan open in the oven and catch nutty brown butter in every gap.

  Serves 415 min prep55 min cook

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• Carrot Cake with Cream Cheese Frosting

  Two dense, oil-based layers under a frosting tangy enough to keep the sweetness honest.

  Serves 1230 min prep30 min cook

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• Braised Artichokes with Lemon and Mint

  Whole quartered artichokes simmered low in olive oil and wine until a knife meets no resistance — good warm, better the next day at room temperature.

  Serves 420 min prep40 min cook

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• Crispy Smashed Potatoes with Garlic and Rosemary

  Boiled potatoes smashed flat and roasted until the edges shatter — the crust is the whole point.

  Serves 410 min prep45 min cook

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• Gruyère Cheese Soufflé

  A béchamel base lightened with whipped egg whites, baked until it climbs well above the rim — and eaten before it has the chance to fall.

  Serves 420 min prep25 min cook

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• Congee with Soft Egg and Scallions

  Rice simmered past recognition into a thick, spoonable porridge, dressed with a soft egg and whatever crunchy things are in the cupboard.

  Serves 410 min prep1 hr 30 min cook

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• Bulgur Tabbouleh with Mint and Lemon

  A parsley salad that happens to have bulgur in it, not the other way around — no stove, just a soak and a lot of knife work.

  Serves 425 min prep0 min cook

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• Crispy Chickpea Falafel with Tahini Sauce

  Dried chickpeas ground raw and fried hard, so the inside stays fluffy while the crust goes the color of strong tea.

  Serves 420 min (plus overnight soak) prep15 min cook

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• Shredded Carrot Salad with Cumin and Harissa

  Raw carrots dressed hard in cumin and harissa until they taste like they've been cooked, without ever touching a burner.

  Serves 415 min prep0 min cook

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• Fermented Hot Sauce with Garlic and Lime

  A chili mash left to sour on the counter for a week, then blended smooth — hotter and rounder than anything that comes from a bottle.

  Serves 1615 min prep7 days (fermenting) cook

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• Spinach and Ricotta Ravioli with Sage Brown Butter

  Hand-filled pasta squares of ricotta and spinach, finished in butter browned until it smells like hazelnuts.

  Serves 41 hr 30 min prep10 min cook

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• Asparagus and Goat Cheese Quiche

  A shortcrust custard tart, blind-baked until the bottom crisps, then filled with asparagus and goat cheese so neither turns to mush.

  Serves 635 min prep55 min cook

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• Labneh with Za'atar and Olive Oil

  Yogurt salted and hung until the whey drips out on its own — a spread somewhere between yogurt and cheese, made without turning on the stove.

  Serves 610 min (plus 24 hr draining) prep0 min cook

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• Ribollita

  Yesterday's vegetable and bean soup, thickened with stale bread until a spoon stands up in it.

  Serves 620 min prep1 hr cook

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• Gruyère and White Wine Fondue

  Grated cheese and wine coaxed with cornstarch into a pot that stays glossy instead of breaking into strings — dip bread until it's gone.

  Serves 410 min prep15 min cook

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• Fresh Pappardelle with Mushroom Ragù

  Egg dough rolled thin by hand and cut into ribbons, tossed with a mushroom ragù built to taste like it simmered all day.

  Serves 445 min prep30 min cook

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• Everything Bagels

  A stiff, low-hydration dough boiled before it's baked, the only way to get a shiny crust and a chew that fights back.

  Serves 830 min (plus overnight rise) prep25 min cook

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• Egg Fried Rice with Scallions and Peas

  Day-old rice separated to distinct grains in a screaming-hot wok, faster than delivery and better with whatever's in the crisper.

  Serves 410 min prep10 min cook

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• Eggplant Parmesan Sandwiches

  Breaded and fried eggplant stacked with marinara and melted mozzarella, built for a bite instead of a fork.

  Serves 420 min prep20 min cook

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• Cheddar and Black Pepper Biscuits

  Cold butter and a hot oven, folded into layers instead of kneaded — the fastest bread in the larder.

  Serves 815 min prep20 min cook

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• Spanakopita

  Spinach and feta packed between layers of butter-brushed phyllo, baked until the top shatters like glass.

  Serves 830 min prep45 min cook

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• Grilled Corn and Tomato Pizza

  Dough charred straight on the grill grates, topped in a rush while the first side is still hot enough to melt the cheese.

  Serves 420 min prep15 min cook

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• Saffron Rice with Crispy Tahdig

  Basmati steamed until the bottom fuses into a shatter-crisp golden crust, then flipped onto a platter like a cake.

  Serves 620 min prep1 hour cook

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• Parmesan Polenta with Garlicky Braised Kale

  A pot of cornmeal stirred into something creamy, with a skillet of garlicky kale so it isn't just a bowl of starch.

  Serves 410 min prep40 min cook

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• No-Knead Dutch Oven Bread

  A crusty round loaf built on an overnight rise instead of a mixer, baked covered so the crust blisters on its own steam.

  Serves 815 min prep50 min cook

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• Buttermilk Pancakes with Maple Butter

  A griddle breakfast that rests just long enough for the batter to relax, stacked high under a butter that's already sweetened before it hits the plate.

  Serves 410 min prep20 min cook

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• Cold Sesame Noodles with Cucumber and Chili Oil

  Wheat noodles rinsed cold and coated in a peanut-sesame sauce, a starter or side that never goes near a stove after the pot drains.

  Serves 415 min prep8 min cook

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• Black Bean and Poblano Enchiladas

  Corn tortillas rolled around charred poblano and black beans, drowned in red chile sauce until the edges go crisp under the broiler.

  Serves 420 min prep30 min cook

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• Quick-Pickled Beets with Horseradish and Dill

  Boiled beets cooled in a sharp vinegar brine, piled onto a horseradish cream that cuts right back through the sweetness.

  Serves 620 min prep45 min cook

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• Leek and Gruyère Frittata

  Eggs baked slow with sweet leeks and melted Gruyère until barely set — a breakfast that's just as good sliced cold at noon.

  Serves 415 min prep25 min cook

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• Whole Roasted Cauliflower with Tahini and Date Syrup

  A whole head roasted until the outside is nearly burnt, carved at the table like a small, strange cake.

  Serves 415 min prep1 hr cook

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• Coconut Red Lentil Dal with Curry Leaves

  Lentils that cook down to nothing on their own, saved by a hot pan of popped spices poured over at the last second.

  Serves 410 min prep35 min cook

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• Roasted Butternut Squash Soup with Crispy Sage

  A blender soup that tastes like more work than it is, finished with butter browned until it smells like a bakery.

  Serves 415 min prep1 hr cook

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• Potato Gratin with Thyme

  Sliced potatoes baked slowly in cream until the dish turns into its own sauce.

  Serves 620 min prep1 hr 15 min cook

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• Farro Salad with Peaches, Arugula, and Pecorino

  A boiled-grain salad built for the peak of peach season, dressed while everything's still warm enough to drink in the vinaigrette.

  Serves 415 min prep20 min cook

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• Tomato and Corn Galette

  A free-form cornmeal crust folded around ripe tomatoes and corn, no pan or tart ring required.

  Serves 645 min prep40 min cook

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• Crispy Pan-Fried Tofu with Chili Crisp

  Tofu fried hard in a cast-iron pan until the crust shatters, then tossed in chili crisp — a fifteen-minute main that doesn't miss the meat.

  Serves 220 min prep10 min cook

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• Baked Oatmeal with Blueberries and Almonds

  A custardy, sliceable oatmeal that comes out of the oven instead of a pot, built to be made once and eaten all week.

  Serves 610 min prep40 min cook

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• Asparagus and Lemon Risotto

  A pot that asks for your attention for twenty minutes straight and pays it back in starch.

  Serves 410 min prep35 min cook

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• Smoky Eggplant Dip

  Eggplant charred to ash on the outside so the inside tastes like it was cooked over coals.

  Serves 615 min prep25 min cook

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• French Onion Soup

  A pot of onions, cooked slowly until they taste like something else entirely, under a raft of melted Gruyère.

  Serves 415 min prep1 hr 30 min cook

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• Grilled Zucchini Salad with Mint and Feta

  Charred zucchini ribbons in a sharp dressing, built to sit at room temperature instead of wilting on the way to the table.

  Serves 415 min prep10 min cook

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• Shakshuka with Peppers and Feta

  Eggs poached in a thick, smoky pepper sauce, eaten straight from the pan with bread.

  Serves 415 min prep25 min cook

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• Chilled Cucumber and Yogurt Soup

  A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.

  Serves 415 min prep1 hr chill cook

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• Braised Chickpeas with Harissa and Yogurt

  A vegetarian main that eats like a stew, with none of the standing over the pot.

  Serves 415 min prep40 min cook

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• Miso Butter Mushrooms

  A ten-minute side that behaves like a main course.

  Serves 25 min prep10 min cook

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