Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves mg sodium over the traditional meaty street-cart meal. Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there's more dynamic textural difference in every bite.
In this vegetarian take on huevos rancheros, cooking crumbled tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika.
Be sure to press and drain as much liquid as possible before cooking the tofu; it will better absorb the spices from the dry rub and reach its full grilling potential. Hemp seeds lend quality plant protein to zesty chimichurri and are a rich source of heart-healthy fats and fiber. Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil.
You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar. We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.
This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving. Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce.
Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh. This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.
Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha. If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.
A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Sweet green peas offset the kicky heat of wasabi which you'll find on the Asian foods aisle. We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish.
Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles. Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month. Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork.
It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets. The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves.
Content selection, delivery, reporting The collection of information, and combination with previously collected information, to select and deliver content for you, and to measure the delivery and effectiveness of such content. This vegan "queso" is liquid gold and might be better than actual cheese. Vegan beetroot Carpaccio. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor. Give it fresh flavor with this sweet mustard dressing.
While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste. Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.
Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce.
These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite. Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry.
Serve with a side salad or steamed veggies to complete the meal. Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice. This super-chocolaty smoothie is a tasty nondairy option. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g. The result is better than any seasoned bean you'll find in a can. The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy.
Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee. Homemade dressing comes together in minutes and is far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar or container in the refrigerator. If you're cooking for more than one, feel free to double or triple the dressing. These two-bite treats taste rich and indulgent, with absolutely no added sugar.
Each also contains 3g fiber and 3g protein.
We find one to be satisfying, but don't feel bad about eating two—that's only calories. Store chilled in an airtight container for up to 1 week. Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully.
In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas.
The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger. Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them. This brittle is sweet and mildly bitter all at once—owing to the caramel flavor of the cooked sugar. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.
Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste.
Feel free to substitute other pasta shapes alphabet soup, anyone? This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck.
We love the color of blood oranges, but you can use all naval or Cara Cara oranges. Cremini mushrooms have a deeper flavor than button mushrooms, but you can use those in a pinch. For even deeper, more savory flavor, replace half of the cremini with shiitake mushrooms. Thyme and mushrooms are a match made in heaven. It can be hard to choose your absolute favorite Indian meal or your favorite pasta dish. But there are classics, and they must be ranked. Henceforth, we give you the top 19 vegetarian foods ranked from worst to best.
Just no. Most of the time these products don't taste anything close to the real deal except for MorningStar chicken nuggets and MorningStar sausage patties. When you first become a vegetarian, rice and beans is just wonderfully delicious. After about a year, the taste of the two together becomes increasingly bland. After two years, the thought of just having this is laughable: There are so many better options.
Yes, quinoa is a great source of protein and it is extremely versatile. We love quinoa! The only problem is that every non-vegetarian seems to think this trendy food is all we eat and now it's become a super-stereotypical vegetarian food. Newsflash: We really don't eat it every single day. Spring rolls are cool because it makes us vegetarians feel good about being able to split appetizers at Asian restaurants.
However, there's really not much to them Still, that doesn't mean that they aren't straight up delicious. Beans are the center of so many great and different vegetarian meals: Chana Masala, lentil soup, black bean soup and countless stews. The only problem? Beans get really boring after a while. Yes, tofu is probably the most stereotypical of vegetarian foods. But there may be a reason for that. Tofu is pretty tasty, and it can be used in so many different ways.
It's like a sponge, capable of soaking up a myriad of different flavors. Throw it in a stir fry, have it with peanut sauce or have it in a noodle dish. It provides great substance and texture and it doesn't hurt that a lot of Asian restaurants happily substitute meat with it. This is a wonderful thing that exists because it allows vegetarians to understand the pleasure of chicken or veal parmesan without having to break their eating choices.
Plus, eggplant has such a similar consistency to meat, it's really hard to tell the difference in our opinion. Side note: We are aware that parmesan cheese is not technically vegetarian; it contains rennet an ingredient sourced from the stomach of calves. Therefore, very strict vegetarians should not consider this one of their favorite foods. Many thanks to the restaurants who include a tofu scramble on their brunch menus. A perfect substitute for a vegan who wants an omelette, the tofu scramble is a perfect breakfast choice for those who have restricted diets.
We have serious love for Gregory Sams, the man who invented the veggie burger in He understood that vegetarians get burger cravings too. Just to clarify: We're talking about real veggie burgers We can get pretty picky about it. Yeah, the veggie burger is our American staple. Pasta will never let you down when it comes to options: Stuffed shells, ravioli, stir-fry, and lo mein are just a few of our favorites.
And, of course, the ultimate lazy vegetarian pasta meal: penne with tomato sauce. Pasta and sauce is a vegetarian's saving grace and it does the job for many easy and wonderful dinners. Vegetarians can enjoy just as many breakfast staples as meat eaters thanks to glorious eggs. We get to enjoy yummy veggie omelets, Eggs Florentine, eggs and potatoes, quiches and frittatas. Just hold the bacon!