Vegetarian Recipes
Vegetarian recipes — no meat or fish, as written.
105 recipes
Whole Roasted Cauliflower with Tahini
A whole head steamed until tender at the core, then roasted hot with cumin and coriander oil until the outside browns, served under a loose lemon tahini sauce with sumac and parsley.
West African Peanut Stew
Groundnut stew of tomato, peanut butter, sweet potato, and collard greens, simmered until it is thick enough to mound on a spoon. A whole habanero adds perfume without much heat.
Vegetarian Mapo Tofu
Silken tofu simmered in a fiery doubanjiang sauce with finely chopped shiitakes standing in for pork, finished with ground Sichuan peppercorn for its numbing tingle. Ready in under half an hour.
Vegetarian Black Bean Chili
Black beans simmered with toasted cumin, chili powder, and chipotle until the liquid thickens around them and a spoon stands up in the pot. It costs little and freezes well.
Vegetable Bibimbap
A rice bowl arranged with five vegetables, each seasoned separately with sesame and garlic, finished with a fried egg and a sweet-hot gochujang sauce that gets stirred through before eating.
Turkish Red Lentil Soup
Red lentils cooked soft with onion, carrot, and tomato paste, blended smooth and finished with dried mint bloomed in olive oil. Lemon at the table does the rest of the work.
Tortilla Espanola
The Spanish potato omelette: potatoes and onion poached soft in olive oil, drained, then bound in beaten egg and set in a skillet into a thick round with a barely creamy center.
Tomato Rasam
A thin South Indian broth of tamarind and tomato seasoned with black pepper and cumin, finished with a hot tempering of mustard seed and curry leaf. Sip it from a cup or spoon it over rice.
Tiramisu
Espresso-soaked savoiardi layered with a whipped mascarpone cream and dusted with bitter cocoa. Made with pasteurized yolks so nothing needs cooking, and it sets overnight in the refrigerator.
Tarte Tatin
Apple halves cooked down in butter caramel in the pan, covered with puff pastry, baked, and turned out upside down. Deep amber, barely sweet, and best served warm the day it is made.
Tamagoyaki Rolled Omelette
Seasoned egg cooked in thin layers and rolled onto itself into a striped, faintly sweet log. Sliced crosswise, it works for breakfast or a lunchbox.
Tabbouleh
A Lebanese parsley salad, not a grain salad: chopped flat-leaf parsley and mint far outweigh the fine bulgur, with tomato, lemon, and olive oil in support.
Sunomono Cucumber Salad
Paper-thin cucumber salted and wrung dry, then dressed in sweetened rice vinegar. The squeeze is what makes it: the slices stay crisp instead of turning watery in the bowl.
Sundubu Jjigae Soft Tofu Stew
Silken tofu spooned into a kelp and shiitake broth built on a quick gochugaru chile oil, with onion and scallion. It arrives at the table still bubbling and comes together in under half an hour.
Stovetop Kettle Corn
Popcorn popped in oil with sugar stirred in at the moment the kernels go, so it caramelizes into a thin sweet-salty shell instead of scorching in the pot.
Smashed Cucumber Salad
Cucumbers bruised open with the flat of a knife so their ragged edges hold a dressing of Chinkiang black vinegar, soy sauce, garlic and toasted sesame oil. Salting first keeps it from going watery.
Skillet Cornbread
Unsweetened Southern cornbread, all cornmeal and no wheat, poured into a preheated buttered cast iron pan so the crust sets on contact and comes out crunchy.
Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
Simit Sesame Rings
Turkish street bread: twisted dough rings dipped in thinned grape molasses and pressed into sesame seeds, baked until the crust is dark and the seeds toast through.
Shakshuka
Eggs poached directly in a thick, cumin-and-paprika spiced tomato and pepper sauce. Everything happens in one skillet, and the dish goes to the table in the pan.
Sesame Balls
Glutinous rice dough wrapped around sweet red bean paste, rolled in white sesame, and fried in two stages so they puff up hollow. Crisp shell, chewy layer, soft filling.
Sambal Oelek
The plain Indonesian chile paste: fresh red chiles ground coarse with salt, sharpened with a little vinegar. No garlic, no shallot, just heat and fruit.
Salsa Verde
Tomatillos, serranos, onion and garlic charred over live fire until blistered, then blended coarse with cilantro. Tart, smoky and loose enough to spoon over tacos.
Roasted Broccolini with Chile and Lemon
Broccolini roasted on a preheated sheet pan until the stems are tender and the leafy tips char, then finished off the heat with chile flake and lemon zest and juice.