Vegetarian

Plenty of creamy Greek yogurt keeps this baba ganoush-esque dip light and tangy.

The layer of fluffy egg inside will change your breakfast burrito expectations forever.

Think of these scones as the easier, cooler cousin of the blueberry muffin.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

This Italian savory pie is a stunner, and no one needs to know you made it all ahead.

Basically just an excuse to eat breadcrumbs by the handful, TBH.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

There's no normal way to talk about meatless balls.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

From fried avocado tacos to elote-style corn salad and black bean burritos you'll want every night of the week.

Take out your tofu and put away your winter coat.

Eating your veggies is a lot easier when there's cheese and fried bread involved.

This spicy, sour, salty, crunchy mix isn’t your typical roasted bar nuts recipe.

A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

This simple marinade will fancy up any type of canned beans.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.

Make this peppery salad in the late summer when the plums are perfection.

Bring this to ALL the picnics this summer.