Vegetarian
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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)
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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)
A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
3.7
(3.67)
Quick
This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.
4.4
(4.4)
Chef Preeti Mistry’s Bombay Sandwich is like a “grown-up grilled cheese,” made with jammy onions, potatoes, melty Monterey Jack, tangy cheddar, and Scallion Chutney.
4.0
(4.08)
Easy
This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.
4.5
(4.5)
Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.
3.3
(3.33)
Easy
For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.
4.0
(4.11)
No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.
4.0
(4.11)
Quick
Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)