Vegetarian

The healthyish comfort food recipe you won't be able to get enough of.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.

This cauliflower rice recipe is very adaptable; just use what you find in your cabinets.

When my dinner ends up looking like a collection of what other people might call sides, I make these lentils.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

This larb was love at first sight.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.