Vegetarian

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.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

This ain't your regular 15-minute frittata. For soft, custardy, light layers like those found in Japanese-style omelets, cook the eggs over a low flame, folding the curds over themselves, and then finish in a low oven.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

A breakfast you’ll want to eat on repeat.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

This nutrient-dense and rich quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

This is a great excuse to treat yourself to some seriously delicious vinegar.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

Roasted vegetables are the perfect, hands-off way to prep healthyish lunches for the week.

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.