Vegetarian

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.

Ward off the winter blues with this dreamy, creamy, umami-packed noodle soup flavored with red curry paste and chock-full of chewy egg noodles and kale.

Cabbage deserves more credit—char it, braise it, spice it, and turn it into the best thing on the table with a little help from a maple-lime dressing.

Take olives from snack to PARTY snack by coating them in panko and deep-frying them until golden brown and shatteringly crisp.

Kettle corn is undeniably delicious, so there’s no reason to mess with it—unless the alternative is utterly showstopping. Enter this maple-za’atar kettle corn.

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice.

The love child of French onion soup and French onion dip. Need we say more?

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.

Tingly Sichuan peppercorns and tart black vinegar pack a one-two punch in Hetty McKinnon’s shredded stir-fried potatoes.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

No meat? No problem. No turkeys were harmed in the making of this vegetarian Thanksgiving.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.