Quick and easy stir-fried lo mein noodles with cabbage charred until sweet, sauteed mushrooms, and Chinese chives in a light sauce.
'@vegetarian-main' on Serious Eats
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.
Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home.
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.
Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right.
Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy and kale and crispy nubs of fried garlic is so good that you'll probably want to keep it in your repertoire as a side dish as well.
These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet.
A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet.
A quick and easy one-pot meal of lentils stewed with kale in a spicy tomato broth, topped with eggs and baked.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
A 100% vegan sandwich made with smoked mushroom bacon, tomato, lettuce, and avocado.
A quick skillet pizza using a pre-made pizza crust topped with sautéd broccolini, mushrooms, and cheese.
A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs.
Hot, tingly, and packed with chunks of crispy tofu, peanuts, and celery, this is a meat-free version of the classic Sichuan dish.
A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics.
A quick and easy skillet filled with butternut squash, kale, and baked eggs.
The ultimate fully-loaded vegan nachos with chili, black beans, roasted tomato salsa, refried beans, tomatoes, olives, onions, jalapeños, radishes, guacamole, and a gooey nacho sauce.
After a few bites you'll feel warm and ready to tackle the cold. But because it's late in the day and the sauce is spiked, you can skip the chopping wood part, and instead plop down on the couch and fall asleep early.
A hearty vegan sandwich with a balance of sweet caramelized onions, savory mushrooms, and a tangy sun-dried tomato mayonnaise.
Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream.