Vegetarian

Vegetarian and vegan recipes from NYTCooking.com and the recipe archive of The New York Times.
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Trust Ina Garten to take two big food trends — cauliflower and toast — and combine them into something completely fresh. This recipe, adapted from her 2018 cookbook, “Cook Like a Pro,” is a bit like an open-face grilled cheese sandwich with a nutty layer of roasted cauliflower, and spiked with nutmeg and paprika.  We made it vegetarian by leaving out the prosciutto, and also lightened up on the cheese.   It makes a vegetarian dinner with soup and salad, or a good snack with drinks. Cauliflower Toast Recipe, Cheesy Cauliflower, Cauliflower Casserole, Roasted Cauliflower, Red Wine Beef Stew, Sandwiches, Sammies, Roasted Shrimp, Herb Sauce
Cheesy Cauliflower Toasts
Trust Ina Garten to take two big food trends — cauliflower and toast — and combine them into something completely fresh. This recipe, adapted from her 2018 cookbook, “Cook Like a Pro,” is a bit like an open-face grilled cheese sandwich with a nutty layer of roasted cauliflower, and spiked with nutmeg and paprika. We made it vegetarian by leaving out the prosciutto, and also lightened up on the cheese. It makes a vegetarian dinner with soup and salad, or a good snack with drinks.
NYT Cooking
NYT Cooking
Mapo tofu is a justly popular menu item in many Chinese restaurants.  It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper.   This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. Braised Beef Stew, Braised Chicken, Gochujang Chicken, Tofu Recipes, Asian Recipes, Vegetarian Recipes, Indonesian Recipes, Chinese Recipes, Diet Recipes
Vegan Mapo Tofu
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make.
NYT Cooking
NYT Cooking
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. Bean Recipes, Veggie Recipes, Cooking Recipes, Healthy Meals, Tapas, Baked Tomatoes, Vegetarian Dishes
Cheesy White Bean-Tomato Bake
For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle.
NYT Cooking
NYT Cooking
File under "Gotta bring something to a picnic, and it's hot, and I'd would rather use canned chickpeas than cook potatoes or pasta or anything at all." Summer Potluck Recipes, Potluck Dishes, Potluck Ideas, American Potato Salad, Scallions Recipes, Grilled Tofu, How To Cook Potatoes, Chickpea Salad, Canned Chickpeas
Chickpea Salad With Fresh Herbs and Scallions
File under "Gotta bring something to a picnic, and it's hot, and I'd would rather use canned chickpeas than cook potatoes or pasta or anything at all."
NYT Cooking
NYT Cooking
"This recipe is amazing. Beautiful to serve. Very tasty." Quiches, Savory Tart, Savoury Tart Recipes, Veggie Tart Recipes, Easy Salads, Greek Recipes, Baking Recipes, Herbs
Feta-and-Herb Phyllo Tart
"This recipe is amazing. Beautiful to serve. Very tasty."
NYT Cooking
NYT Cooking
Hearty and healthy. Foods For Healthy Skin, Healthy Eating, Healthy Beans, Clean Recipes, Whole Food Recipes, Vegetable Recipes
Loaded Sweet Potatoes With Black Beans and Cheddar
Hearty and healthy.
NYT Cooking
NYT Cooking
Calling all vegetarians in search of an easy and cozy meal. Chickpea Recipes, Cozy Meals, Vegetarian Dinner, Dessert, Feta, Baked Dishes
Pearl Couscous With Creamy Feta and Chickpeas
Calling all vegetarians in search of an easy and cozy meal.
NYT Cooking
NYT Cooking
Like lasagna, only Greek. Pasta Dishes, Lamb Pasta, Pastitsio, Pasta Bake, Tomato Recipes, Dinner Time, Casserole Dishes
Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)
Like lasagna, only Greek.
NYT Cooking
NYT Cooking
Ham And Cheese Pasta, Chorizo Pasta, Sausage Pasta, Grilled Broccoli, Broccoli Recipes, Keto Recipes, Broiled Pork Chops, Savoury French Toast
Grilled Broccoli With Soy Sauce, Maple Syrup and Balsamic Vinegar
NYT Cooking
NYT Cooking
When you've got thyme to spare. Pizza Recipes, Potato Recipes, Brunch Recipes, Meal Recipes, New York Times Cooking, Carne, Thyme Recipes, Goat Cheese Salad
Potato Tart With Goat Cheese and Thyme
When you've got thyme to spare.
NYT Cooking
NYT Cooking
Easy, tasty and made in one-pot. What are you waiting for? Cooking With Turmeric, Coconut Rice, Greens Recipe, One Pot, Health And Nutrition, Nutrition Tips, Health Food, Proper Nutrition, Nutrition Chart
One-Pot Turmeric Coconut Rice With Greens
Easy, tasty and made in one-pot. What are you waiting for?
NYT Cooking
NYT Cooking
Your veggie cheat sheet is here. Cooking Time, Cooking And Baking, Kids Baking, Fall Baking, Wallpaper Food, Kitchen Cheat Sheets, Zucchini, How To Cook Asparagus
How to Roast Any Vegetable
Your veggie cheat sheet is here.
NYT Cooking
NYT Cooking
Fried eggplant in sticky, spicy caramel. (Photo: Sasha Maslov for The New York Times) Restaurant New York, Restaurant Review, Longevity Noodles, Noodles And More, Dumpling Recipe, Lunar, Eggplant, Nom Nom
Culinary Clashes End in Harmony at Chinese Tuxedo (Published 2017)
Fried eggplant in sticky, spicy caramel. (Photo: Sasha Maslov for The New York Times)
NYT Cooking
NYT Cooking
This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat. (Photo: Jim Wilson/NYT) Soup Recipes, Cooking Courses, Cooking Rice, Vegetarian Chili, Chicken Recipes, Spicy Carrots
Roasted Carrot and Red Lentil Ragout Recipe
This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat. (Photo: Jim Wilson/NYT)
NYT Cooking
NYT Cooking
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a the dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment. (Photo: Craig Lee for NYT) Vegan Christmas Recipes, Vegan Thanksgiving, Christmas Food, Dishes Recipes, A Food, Salads
Whole Roasted Cauliflower With Romesco Recipe
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a the dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment. (Photo: Craig Lee for NYT)
NYT Cooking
NYT Cooking
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness. (Photo: Andrew Scrivani for NYT) Green Beans With Almonds, Roasted Green Beans, Thanksgiving Side Dishes, Thanksgiving Recipes, Christmas Recipes, Vegetarian Thanksgiving, Veggie Dishes, Cooked Vegetables
Pan-Roasted Green Beans With Golden Almonds Recipe
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness. (Photo: Andrew Scrivani for NYT)
NYT Cooking
NYT Cooking
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best. (Photo: Andrew Scrivani for NYT) Fennel Recipes, Stew Recipes, Popular Healthy Recipes, Recipe Finder, Date Dinner, Food Staples, Special Recipes
Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel Recipe
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best. (Photo: Andrew Scrivani for NYT)
NYT Cooking
NYT Cooking
Here is a recipe for fresh string beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat. (Photo: Evan Sung for NYT) Garlic Recipes, Gf Recipes, Nytimes Recipes, Slaw Recipes, Ketogenic Recipes, Copycat Recipes, Easy Recipes
Green Beans With Ginger and Garlic Recipe
Here is a recipe for fresh string beans, boiled just until barely tender and bright green, then tossed in a pan with minced garlic and ginger. The beans can be cooked a day ahead, leaving nothing more to do before the meal than to assemble everything over high heat. (Photo: Evan Sung for NYT)
NYT Cooking
NYT Cooking
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be prepared a day ahead and refrigerated separately. (Photo: Andrew Scrivani for NYT) Chicken Tikka Masala Rezept, Street Food India, India Food, Dairy Recipes, Indian Cookbook, Spicy Dishes, Curry Side Dishes
Dudhi Kofta Curry (Indian Squash Dumplings) Recipe
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s. “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled. He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year. In a pinch? The sauce and dumplings can be prepared a day ahead and refrigerated separately. (Photo: Andrew Scrivani for NYT)
NYT Cooking
NYT Cooking
This fragrant, deeply flavored dish works either as an intense side dish for a simple meal, or as a meatless main course. (Photo: Andrew Scrivani for The New York Times) Green Bean Dishes, Green Bean Recipes, Spicy Green Beans, Coconut Recipes, Veggie Sides, Vegan Dishes
Spicy Green Beans, at the Center of the Plate (Published 2016)
This fragrant, deeply flavored dish works either as an intense side dish for a simple meal, or as a meatless main course. (Photo: Andrew Scrivani for The New York Times)
NYT Cooking
NYT Cooking
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make.  (Photo: Evan Sung for NYT) Vegetarian Cooking, Cooking Tofu, Cooking Turkey
Vegan Mapo Tofu Recipe
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. (Photo: Evan Sung for NYT)
NYT Cooking
NYT Cooking
The veggie burger at the NoMad Bar on Broadway uses grains, fresh vegetables, quinoa and lentils, “to replace the texture of meat,” the chef Daniel Humm said, with eggs, cream cheese and Dijon mustard to hold it together. (Photo: Alex Wroblewski/The New York Times) Meatless Burgers, Meatless Meals, Veggie Burgers, Meatless Monday, Slider Sandwiches, Sliders, Vegan Recipes, Vegetarian Menu
The Veggie Burger’s Ascent (Published 2016)
The veggie burger at the NoMad Bar on Broadway uses grains, fresh vegetables, quinoa and lentils, “to replace the texture of meat,” the chef Daniel Humm said, with eggs, cream cheese and Dijon mustard to hold it together. (Photo: Alex Wroblewski/The New York Times)
NYT Cooking
NYT Cooking
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. (Jim Wilson/NYT) Zucchini Pancake Recipe, Zucchini Pancakes, Zucchini Recipes, Cooking Zucchini, Squash Pancakes, Zucchini Cheese, Zucchini Feta, Cheese Pancakes, Zucchini Fritters
Zucchini Pancakes Recipe
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. (Jim Wilson/NYT)
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NYT Cooking
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. (Photo: Melina Hammer for The New York Times) Vegetable Gratin Recipes, Yellow Squash And Zucchini, Fresh Bread, Main Dishes, Side Dishes
Summer Vegetable Gratin Recipe
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. (Photo: Melina Hammer for The New York Times)
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NYT Cooking
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. (Photo: Davide Luciano for The New York Times) Drive In, Hamburgers, Vegetarian Barbecue, Barbecue Recipes
Portobello Patty Melts Recipe
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. (Photo: Davide Luciano for The New York Times)
NYT Cooking
NYT Cooking
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Whole Roasted Cauliflower, Cauliflower Recipes, Cooking Cauliflower, Romanesco Cauliflower
Whole Roasted Cauliflower With Almond-Herb Sauce Recipe
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan.
NYT Cooking
NYT Cooking
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. (Photo: Craig Lee for The New York Times) Cooking Guide, I Love Food, Good Food, Favorite Dish, Favorite Recipes, Italian Recipes, Healthy Comfort Food
Recipes and Cooking Guides From The New York Times
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. (Photo: Craig Lee for The New York Times)
NYT Cooking
NYT Cooking
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit). (Craig Lee for The New York Times) Potato Dishes, Pizza Appetizers, Appetizer Snacks, Side Recipes
Recipes and Cooking Guides From The New York Times
These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit). (Craig Lee for The New York Times)
NYT Cooking
NYT Cooking
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. Vegetable Dishes, Healthy Food, Snack Recipes, Herb Recipes, Healthy Lunch, Pasta Recipes
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
NYT Cooking
NYT Cooking