'@vegetarian-main' on Serious Eats

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)

Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington. More

The Best Spinach Lasagna

I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta. More

The Best Squash Lasagna

Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta. More

Lighter Fettuccine Alfredo

Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma? More

Stovetop Eggplant With Harissa, Chickpeas, and Cumin-Yogurt

Eggplants have always been a difficult vegetable for me. They come in different shapes, sizes, colors, and stripes and are surrounded by dos and don'ts. But with enough delicious recipes under your belt, it's pretty easy to overlook the post-cooking appearance and realize that all those dos and don'ts are really more suggestions than hard-and-fast rules. This recipe, which combines small Italian eggplants cooked whole in olive oil along with harissa, chickpeas, and tomatoes, is one such preparation. More

The Best Egg Salad

Perfect is a word that I throw around a lot, and it's always with the understanding that it's a goal that can be strived for but never achieved. This particular recipe for egg salad is about as close to perfect as I've ever had. It's not fancy, there are no special ingredients, but it's well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy. More

Vegan Quinoa, Broccoli, and Kale Curry

When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner. More

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