No meat? No problem. Whether you're reducing your meat consumption for personal reasons, environmental reasons, or for other circumstances, you've come to the right place. We've put together our favorite vegetarian recipes that are sure to please even the most ardent meat eaters. So, when you're putting together your grocery list this week, consider one of these ideas for your next home-cooked meal.
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Many people we know swear by this eggplant "meatballs" recipe, created by Pamela Salzman. This Sunday, why not make a big batch for the week ahead? It's hearty, filling, and surprisingly delicious. (Because we get it, not everyone loves eggplant. But, trust us, you'll love it like this.)
This chickpeas dish was inspired by a recipe found in Mina Stone's gorgeous cookbook, Cooking for Artists. (Get a copy for your kitchen shelf or, dare we say, coffee table.) A Hunker friend recommended this recipe and succinctly said, "Best ever. Broth so good!"
You might need to finally get that subscription to the New York Times Cooking section. This red curry lentils recipe, inspired by Indian dal, warrants it. The aromas alone will convert carnivores everywhere. (While we're here, we also recommend this delicious NYT Cooking recipe featuring chickpeas and pumpkin.)
Although not in Ellie Krieger's instructions, we recommend first pan frying the tofu in a bit of olive oil before adding to the fried rice. It's a texture thing. However, if you're not a fan of tofu, you can omit it, and it will still be just as delicious.
We make this black bean recipe about once a week (first discovered in Gwyneth Paltrow's cookbook It's All Good) — and, as the name says, they are SO easy. And delicious. Cook a batch of them along with some jasmine rice — like this Chipotle-style rice — and you'll have a simple, yet satisfying, meal. Top with a sprinkle of cheese or a few slices of avocado for extra flavor. (Also, if you're living that low-carb lifestyle, you can substitute regular rice with cauliflower rice.)
We admit that we haven't made this yet, but it is speaking to us. We love so many recipes found on Tieghan Gerard's blog, Half Baked Harvest, so we can only imagine that this cauliflower shawarma is a big winner. And hearty for all.
We made this broccoli salad for a staunch meat eater, and he couldn't stop raving about it. You might need a little something extra on the side in order for it to feel like a meal (maybe some of that homemade bread you're probably making right now), but be prepared for rave reviews on this dish featured in Carla Lalli Music's cookbook, Where Cooking Begins. (She's the food editor at Bon Appetit.) Since we can't find Lalli Music's actual recipe online, we recommend that you buy her cookbook because it's chock-full of great ideas, however — here's a version you can try in the meantime.
Finally, we can't talk about veggie dishes without mentioning the QUEEN of vegetarian cooking: Deborah Madison. Her cookbook, The New Vegetarian Cooking for Everyone, should be every vegetarian's bible. We don't have just one recipe to recommend … we recommend them all. Our faves include her Beans With Extra Virgin Olive Oil (make this with a variety of heirloom beans), her Quinoa and Fresh Corn With Scallions, her Red Wine Tomato Sauce (great with pasta, or even over steamed broccoli), her homemade sauces and salad dressings and sandwiches … we could go on and on. Her tips on the many ways to cook every vegetable known to (wo)man are important.