Vegetarian
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Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.
4.0
(4)
Easy
The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.
4.5
(4.51)
These light and eggy cheese puffs are channeling your favorite bar snack.
4.7
(4.65)
Easy
Crisp on the outside, pillowy on the inside, and up for dancing with any savory flavor in your fridge or pantry.
3.7
(3.74)
Easy
Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.
4.0
(4.13)
Easy
Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.
4.5
(4.47)
Quick
Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.
4.0
(4.22)
Easy
Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.
4.5
(4.5)
Quick
This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.
5.0
(5)
Quick
In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.
5.0
(5)
Quick
Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout
4.4
(4.4)
Vegan
This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.
4.0
(3.9)
Quick
Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.
4.6
(4.63)
Quick
Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.
4.4
(4.4)
Quick
This refreshing, saucy cucumber salad will cool you down all summer.
4.3
(4.27)
Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
I loved tofu, then I found the TofuXpress and my love became total devotion.
Sarah Jampel
Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.
4.4
(4.44)
Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.
4.0
(4.13)
Vegan
Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.
4.0
(3.83)
Easy
This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
Quick
This mango and cumin lassi from chef Preeti Mistry strikes the right balance of sweet and savory. Try adding white rum, “if that’s your thing.”
4.7
(4.74)
The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.
4.5
(4.5)