Vegetarian
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This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.
4.5
(4.5)
Vegan
Because this crisp is barely sweetened, leaning into in-season berries instead of added sugar, it's a perfectly acceptable brunch or breakfast.
4.4
(4.43)
Vegan
The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.
5.0
(4.75)
Quick
A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.
4.7
(4.65)
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in.
5.0
(4.82)
When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.
Priya Krishna
Glazed with a sticky and spicy honey-sambal sauce, they’re good enough to eat by the handful.
Sarah Jampel
Tempeh skeptics, this recipe will make a convert of you.
4.6
(4.56)
Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.
2.3
(2.33)
Easy
Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.
4.7
(4.67)
A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).
4.4
(4.4)
Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.
5.0
(5)
Quick
We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.
4.4
(4.44)
Easy
This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.
3.6
(3.6)
This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).
4.3
(4.34)
What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.
5.0
(4.75)
For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.
5.0
(5)
Quick
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
4.5
(4.5)
Easy
The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.
5.0
(5)
Vegan
Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
4.5
(4.5)
Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.
4.7
(4.67)
Quick
This herby bright green chutney comes together in minutes and can be drizzled on rice, roasted veggies, eggs.
4.3
(4.33)
Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.
4.6
(4.61)
Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.
4.0
(4.08)