Vegetarian

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

Meat? We hardly miss it in these satisfying vegetarian pasta recipes.

I felt like Goldilocks trying to find the perfect tofu recipe, but this one is juuuuuust right.

This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

ATTN: Pickle lovers. We’re here for you.

An easy, chile-spiked tomato salsa for all your taco needs. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

You can pry the soy chorizo out of my cold, meatless fingers. 

One of the easiest breads to make at home gets pretzel-ified with a highly burnished, salt-coated crust and a delightfully bitter twang. 

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

These vegetarian recipes for dips, fries, sandwiches, and other snacks are perfect for the Super Bowl.

Deb Perelman’s fattoush-inspired, picky-eater approved salad with creamy squash, crispy pita chips, and chewy, charred cheese salad.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor.