Is there anything that vegetarian cooking can’t do? Whether it’s sweet and tangy tofu larb, an aromatic toor dal with whole cooked peanuts or the beautiful simplicity of a pile of roasted Brussels sprouts, vegetarian cuisine offers seemingly endless combinations of taste profiles and textures – enough to satisfy every eater. The Veggie, a new newsletter from Tejal Rao, celebrates the wide and diverse world of vegetarian cuisine and presents recipes from our archive every week. (If you haven’t signed up already, you can do so here.) Here are 11 vegetarian recipes that New York Times Cooking readers will love.
Melissa Clark’s Vegetarian Stir-Up Chili is by far one of the most popular vegetarian recipes the New York Times cooking database has to offer. Just ask Hannah who wrote in the comments section, “WOW. 10/10, my mother’s recipe blew my mind. ”It’s spicy and it hits the spot. The chili also only requires a handful of pantry staples, so you can spice it up on a weekday without having to shop.
Recipe: Vegetarian pan of chilli
The cucumber is celebrated in this recipe by Yewande Komolafe, which the reader says is an excellent choice for a summer side dish. Coriander and cumin are flowered in hot oil, which is then flavored with red pepper flakes. This oil, together with spring onions and apple cider vinegar, forms a spicy marinade for the cukes. The crispy crunch stands out from the smooth yogurt, which is lightened by the addition of mint, dill, parsley and the zest and juice of a lemon.
Recipe: Spicy cucumber with yogurt, lemon and herbs
It wasn’t a storm season yet, but baked feta pasta swept through TikTok and countless kitchens like a hurricane in early 2021. Yasmin Fahr’s recipe, which combines feta with broccolini, tomatoes, onion and lemon wedges, is the unofficial blueprint. It levels out the same concept – namely, that baked feta is great – and the flavor profile for a vegetarian meal that is ready in just 25 minutes.
Millie Peartree’s Southern Macaroni and Cheese Recipe will make you rethink everything you thought you knew about macaroni and cheese. A milk and egg base, together with generous amounts of two types of cheese, gives the dish richness – because it is not a special occasion without variety.
Recipe: Southern Macaroni and Cheese
Readers love Colu Henry’s Roasted Tomato and White Beans Stew because it delivers a satisfying, flavorful punch in a short amount of time and in just a few simple steps. It’s almost magical how this vegetarian dish turns simple ingredients from the pantry into something special, and its adaptability – mixing in hearty vegetables or sun-dried tomatoes, or topping with a bunch of grated cheese – makes it a real winner.
Recipe: Stew with roasted tomatoes and white beans
The comment section is full of praise for Colu Henry’s take on the classic Roman dish: “I can’t stop raving about it to my friends,” it says. Another: “This dish was amazingly good for such a simple recipe!” Ease is the be-all and end-all, because you only need a saucepan and about half an hour to bring this vegetarian stew onto the table.
Recipe: Pasta e Ceci (Italian pasta and chickpea stew)
Yewande Komolafe’s recipes ensure that you will never look at tofu the same way again. If not carefully prepared, tofu can be tasteless and disappointing – luckily, that’s not the case with this recipe, which seared it until crispy and then paired it with a fragrant sauce made from ginger, garlic, coconut milk, soy sauce, and molasses.
Melissa Clark’s Mushroom Bourguignon is a master class of vegetarian cuisine full of flavor. Developed as part of an article about less meat, this recipe is a delicious way to do just that.
Recipe: Bourguignon mushroom
With more than 7,000 five-star reviews, this take-away sesame noodle, made with peanut butter and served cold, is a Times classic for good reason. The noodle dish, a vegetarian recipe for many of our readers, became a staple of Chinese-American cuisine in the United States in the 1970s. Its lightness and versatility means it will be in the market for many years.
Recipe: Take away sesame noodles
Chickpeas are an unsung hero of vegetarian cuisine: They are hearty, have a delicate nutty taste that is not intrusive, and they go well with almost any vegetable. Here Melissa Clark combines them with carrots, celery and a few diced tomatoes (canned or fresh) for a meal that is as simple as it is filling.
Recipe: Chickpea and vegetable soup with parmesan, rosemary and lemon