Vegetarian
55 recipes
Vegetarian cooking goes wrong when it is framed as subtraction — the same plate with the meat taken off and nothing put back. The dishes here are built the other way round, starting from what vegetables, pulses and dairy actually do well.
What meat contributes is mostly savoury depth, fat and texture, and each has a replacement. For depth: mushrooms, tomato paste cooked until it darkens, miso, soy, parmesan, anything fermented or aged. For fat: olive oil used more generously than you would with meat, plus butter, tahini, yoghurt and nuts. For texture: proper browning. Roast vegetables at a high heat on a hot tray with space between the pieces, and accept the dark edges, because that is where the flavour is. Steamed vegetables in a hot dish taste like a compromise because they are one.
Beans and lentils carry most of the protein in this category and repay the same care you would give meat. Cook them in seasoned liquid rather than plain water, keep them at a bare simmer, and save the cooking liquid, which is a stock in its own right.
Some of these recipes are vegan already and most of the rest are a swap or two away. Check the ingredients rather than the label.
Naan Bread
Soft homemade flatbread with blistered edges, perfect for scooping up curries, stews, and creamy sauces.
Eggplant Caponata
Sweet-sour Sicilian eggplant caponata with tomatoes, capers, olives and toasted pine nuts—make-ahead vegetarian appetizer or bruschetta topping.
Paneer Butter Masala
Rich stovetop Indian tomato-cream curry with seared cheese cubes, warm spices, and a buttery finish—weeknight-friendly, 40-minute vegetarian dinner.
Lemon Orzo with Crispy Chickpeas and Kale
One-pot lemony orzo with crunchy roasted chickpeas, tender kale, and tangy feta—30-minute vegetarian weeknight dinner or lunch bowl.
Pan-Fried Zucchini Blossoms Stuffed with Ricotta and Spring Herbs (30-Minute, Memorial Day Appetizer)
Crisp pan-fried zucchini blossoms filled with herbed ricotta, lemon, and Parmesan, served with a bright lemon-parsley aioli—30-minute spring appetizer.
Baked Feta Pasta with Roasted Garlic and Cherry Tomatoes
Creamy oven-roasted cheese and tomato sauce tossed with pasta for a 30-minute vegetarian weeknight dinner.
Oven-Baked Korean-Style Cauliflower Wings with Gochujang Honey Sauce (40-Minute, Vegan Option)
Crispy oven-baked cauliflower tossed in sticky gochujang-honey glaze with scallions and sesame for a spicy-sweet party snack or weeknight dinner.
Braised Leeks and Citrus with Burrata and Crispy Sourdough
Warm winter starter: tender braised leeks, bright citrus, creamy burrata and crunchy toasted sourdough—ready in 30 minutes for cozy February dinners.
Miso-Glazed Broiled Eggplant with Scallion-Sesame Drizzle
Broiled miso-glazed eggplant with a sweet-savory glaze and tangy scallion-sesame drizzle—simple broiler-roasted vegetarian main or side in 25 minutes.
Winter Farro Salad with Roasted Beets, Fennel & Orange-Honey Dressing (Make-Ahead, 60-Minute)
Make-ahead winter grain salad with nutty farro, roasted beets and fennel, bright orange-honey vinaigrette and toasted pistachios.
Roasted Turnip and Citrus Gratin with Gruyère & Hazelnut Crunch (60-Minute Bake)
Baked winter gratin of caramelized turnips and bright citrus in creamy Gruyère, topped with toasted hazelnut-panko crunch — 60-minute vegetarian bake.
Garlic-Parmesan Roasted Cauliflower Steaks
Crispy roasted cauliflower steaks brushed with garlic-parmesan oil and served with a bright lemon-chive yogurt — simple vegetarian side or light dinner.
Black Bean Enchiladas with Smoky Chipotle Sauce
Baked black bean enchiladas with a smoky chipotle-tomato sauce and melted cheese — vegetarian, 55-minute weeknight casserole.
Celeriac and Leek Gratin with Hazelnut-Panko Crust
Oven-roasted celeriac and caramelized leeks baked in a creamy Gruyère sauce with a crunchy hazelnut-panko topping — 65-minute vegetarian winter side.
Stuffed Sweet Potatoes with Black Beans and Lime Crema
Baked sweet potatoes stuffed with spiced black beans, avocado, tomato-cilantro salsa and a tangy lime-yogurt crema—weeknight vegetarian dinner.
Winter Citrus and Fennel Salad with Whipped Goat Cheese and Pomegranate (15-Minute, Vegetarian)
Bright winter citrus and crisp fennel tossed with whipped goat cheese, pomegranate, and toasted hazelnuts for a quick vegetarian salad.
Red Lentil and Sweet Potato Dahl (30-Minute Vegan)
Velvety red lentil dahl with roasted sweet potato, coconut milk, and warm spices—30-minute vegan one-pot dinner with spinach and lime.
Baked Stuffed Portobello Mushrooms with Herbed Goat Cheese and Pesto (35-Minute)
Oven-baked mushroom caps filled with creamy herbed goat cheese, spinach, sun-dried tomatoes, and a crisp Parmesan-panko topping in 35 minutes.
Roasted Winter Root Vegetables with Miso-Maple Glaze and Toasted Buckwheat (Vegetarian, 45-Minute)
Oven-roasted winter roots glazed with miso-maple, topped with crunchy toasted buckwheat and tangy tahini-yogurt — a festive 45-minute vegetarian side.
Smoky Chipotle Black Bean Burgers with Avocado-Lime Slaw
Hearty smoky black bean burgers with chipotle spice, topped with creamy avocado-lime slaw for a flavorful 30-minute vegetarian weeknight meal.
Sheet-Pan Crispy Chickpeas and Halloumi with Za'atar Yogurt (30-Minute Vegetarian)
Roasted chickpeas and seared halloumi on a sheet pan with za'atar-spiced yogurt, lemon, and fresh salad — 30-minute vegetarian tray bake.
Kohlrabi and Potato Gratin with Mustard-Cheddar Crust
Baked winter gratin of thinly sliced kohlrabi and potatoes in creamy mustard sauce, topped with a crunchy cheddar-Panko crust.
