Vegetarian

Saucy, spicy baked eggs you can eat for breakfast, lunch, or dinner.

Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.

Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.

These crunchy, cheesy fried rice balls are the perfect snack for any time of day, and they come together in less than half an hour.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

With salty cheese, toasted seaweed, sweet pears, and bitter radishes, this salad checks all the flavor boxes.

This layered salad is a garden of textural delight with crisp Asian pear, creamy Greek yogurt, and a shower of quinoa.

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

We want to drizzle everything with hot honey, and this radicchio, quinoa, and cotija salad is no exception.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

There's no denying this vegetarian biryani studded with silky eggplant is a labor of love. There's also no denying the end result is completely and totally worth it.

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended. 

 Fried bread is good. A slice of fried bread piled with creamy, curried egg salad is even better. 

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.