These are the best vegetarian dinner recipes, according to Eater Editors

It is no longer news that more and more people have begun to incorporate vegetarian dishes into their kitchen repertoire. For all sorts of reasons, vegetarian food has become more and more common in recent times and consequently vegetarian dinner recipes are now everywhere. They’re so filling, in fact, that it can sometimes be hard to choose exactly what to cook when you’re in the mood for a meatless meal. Here, eight Eater editors provide guidance with their own recipes for cooking vegetables.

Shaksuka

Deb Perelman, kitchen in love

It’s hard to find meatless recipes that aren’t pasta-based, and as someone whose stomach isn’t happy eating a ton of bread every day, it’s sometimes hard to figure out how to lower my meat intake without causing another dietary angst. That is why shakshuka is a savior. The North African dish of Poached Eggs in a Spicy Tomato Sauce is hearty, flavorful, incredibly easy to prepare, and is also well suited to riffs. I mostly use the Smitten Kitchen recipe, but I add other veggies, change the herbs and spices depending on what I have, and occasionally remove the feta if I don’t feel like a dairy fix. It claims to serve it with pita, but it also works well over rice or other grains, or on its own as a tomato egg stew. — Jaya Saxena, Senior Writer

Tasty Kale and Tempeh

Rochelle Bilow, Bon Appetit

As much as I love tofu, I understand why some people, particularly those looking for a meat replacement, might have issues with its texture: it requires a bit more handling to achieve a meat-like density and level of variation. of texture. For those folks, may I suggest tempeh, Indonesia’s fermented protein? The commercial versions you’ll find in major grocery stores are usually soy-based and have a dense, hearty texture, right out of the package. This (vegan!) tempeh and kale recipe was my gateway to tempeh, and it remains my most frequently turned to dish. Crumbling the tempeh into pieces by hand results in bite-sized pieces with jagged corners and lots of texture. In just a few minutes, it’s crispy on the outside, nice and chewy on the inside. Fermentation gives the soybeans a nice nutty flavor, so this dish doesn’t need much to be delicious. — Bettina Makalintal, lead reporter

Grilled Asparagus with Caper Sauce

Yotam Ottolenghi, kitchen of the NYT

Ever since I became a vegetarian again, after 10 years of eating meat, I have suffered from a lack of creativity when it comes to dinner. Appetizers, side dishes, and desserts are pretty easy to adapt to a vegetarian diet, but I’ve lost my touch for mains. It wasn’t until I went to a restaurant and ordered a large plate of multi-ingredient asparagus for the main course that I realized, Oh, anything is dinner if you want it to be. Double the amount of asparagus in this recipe and whip up some pilaf on the side, and you’ll see the power of vegetables as a stand-alone dinner in no time. When I made this, I didn’t have the fresh goat cheese called for in the recipe, so I just opted for crumbled goat cheese, and I wasn’t mad at the results. — Dayna Evans, Writer and Editor of Eater Philly

spring sweet and sour soup

Chris Morocco, Bon Appetite

When spring rolls around and I’m struggling to deal with seasonal allergies or battling the inevitable cold I get when the weather changes drastically every day, soup is pretty much the only thing to do. This is the one I go back to most often because all but two of its ingredients are kitchen staples (sometimes I’m just missing the mushrooms you ask for, and sometimes I already have frozen peas instead of fresh), and it comes together in less than 30 minutes. In addition, it is open to modifications. My favorite ways to mix it up have been adding frozen meatballs or thinly sliced ​​asparagus. You can also increase the heat by sprinkling some chili oil on top and/or substituting your broth for the water. No matter how you make it, I recommend doubling the recipe to have this soup on hand for a few days, especially if you’re making it to revive yourself. — Patty Diez, Network Development Manager

Cacio e Pepe vegan

Alexa Weibel, NYT Kitchen

Alexa Weibel’s vegan cacio e pepe recipe is one of those great pocket recipes made to measure for weeknight cooking—it only requires six ingredients, one pot, and less than 20 minutes of effort. I’ve lost count of how many times I’ve made it, but I can say it’s caused a 1,000-fold increase in cashew butter consumption in my household. Cashew butter, along with miso and nutritional yeast, form the base of the ersatz cheese, to which ladlefuls of starchy pasta water are added to create a silky sauce. The combination produces a very cheese-like flavor, while a tablespoon of ground pepper more than meets the “pepe” part of the equation. And while I’ve happily eaten this on its own, it also works well with vegetables – I like to add sauteed kale and/or broccoli. If you don’t have cashew butter, you can substitute tahini; If you’re concerned about salt, you can omit some or all of the miso and simply add salt to your liking. In other words, it’s very, very hard to go wrong here. Whether you’re vegan or not, this is one dish that can truly be said to be a godsend for weeknight cooks everywhere. — Rebecca Flint Marx, editor of At Home

Pickled Peaches Salad with Pistachios and Parsley

Sarit Packer and Itamar Srulovich, Honey & Co. at home

Salad for dinner? All summer, honestly. Pickling is the solution (no pun intended) for any odd peach (or nectarine) in a basket that doesn’t live up to my frankly far-fetched expectations. You do have to turn on the stove to make the pickle brine, but only on a low heat, and the leftover brine makes the fridge door go to for future dressings, marinades, or more pickles. Flat white peaches are good here, but any will do. Once pickled, you can eat the fruit and skip the salad, but I pretty much like the recipe as written, topped with feta or goat cheese, really anything soft and salty that falls apart. Or, if you have a grill or are willing to turn the stove back on, you can make this an entrée with a few slabs of halloumi and a loaf of sourdough. I’m sure any lettuce will work, but the contrast of firm and buttery makes it more interesting, actually. It’s best eaten while your neighbors’ outdoor cats are rolling on the brick pavement, ideally after 9 pm on one of the longest nights of the year. — Rachel P. Kreiter, Senior Editor

Bourguignon Mushroom

Melissa Clark, NYT Kitchen

After the meat, cheese, and alcohol self-pity fest of 2020 and 2021, I spent much of 2022 trying to remind myself that vegetables (and optimism) are a thing. I’ve added a number of easy, quick, plant-based recipes to my repertoire, but sometimes dinnertime calls for a project. This mushroom bourguignon recipe is what I would call moderately fussy, with plenty of time to chop, sear, sear, and braise, but the results are nothing short of restaurant quality. As a main course, this dish is Awesome. I’ve served it at dinner parties, to my deeply carnivorous parents, and even on Valentine’s Day with rave reviews. Don’t skip the crispy end of the mushroom slices to decorate the top. And while the recipe calls for a side of potatoes or pasta, I love serving it spooned over a thick stack of stone-ground polenta. — Lesley Suter, Special Projects Editor

Creamy Cauliflower Pasta With Pecorino Bread Crumbs

Alison Roman, NYT Kitchen

In a world where cauliflower has replaced all of your beloved carbs, from rice to pizza crust to French fries, the versatile veggie only plays second fiddle in this creamy, carb-comforting pasta dish from Alison Roman. . Here, cauliflower and shallots are melted together with heavy cream and spicy pecorino to make a decadent sauce that clings to every ridge of pasta. The breadcrumb topping, which is made with lemon zest, chives, red pepper flakes, and pecorino, adds the perfect amount of gloss and texture. I often use cascatelli pasta (you can see how it’s done in our video!) instead of rigatoni so I can get all the creamy goodness out of this dish, but any tube-shaped pasta will do. — Terri Ciccone, Associate Director of Audience, Analytics and Operations

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