Vegetarian
23 guides in this category
Palak Paneer Recipe
Creamy spinach and paneer curry — blanched spinach puree with spiced tomato-onion masala base.
Read guides →Ratatouille Provençal
Traditional Provençal ratatouille — slow-cooked tomatoes, eggplant, zucchini, and peppers in olive oil.
Read guides →Mushroom Bourguignon Veg
Vegetarian spin on the French classic — king oyster and portobello mushrooms slow-braised in red wine.
Read guides →Saag Aloo Potato Spinach
Street-style saag aloo — spiced potatoes and wilted spinach fried with whole cumin and mustard seeds.
Read guides →Eggplant Parmigiana Recipe
Authentic Sicilian parmigiana di melanzane — fried eggplant slices layered with tomato sauce and mozzarella.
Read guides →Bibimbap Vegetarian Version
Korean bibimbap with seasoned vegetable namuls, fried egg, crispy rice, and gochujang sauce.
Read guides →Chana Masala Recipe
Bold and smoky chana masala — chickpeas in tangy tomato-onion gravy with amchur (dry mango powder).
Read guides →Cheese Quesadillas Gourmet
Gourmet quesadillas with Oaxacan cheese, caramelized onion, roasted poblano, and chipotle crema.
Read guides →Cauliflower Shawarma Recipe
Whole roasted shawarma-spiced cauliflower — cumin, turmeric, coriander, served in pita with tahini.
Read guides →Zucchini Pasta Nerano Style
Pasta alla Nerano — crispy fried zucchini with Provolone del Monaco and Parmigiano sauce.
Read guides →Mujaddara Lebanese Lentil Rice
The ancient Lebanese comfort dish — brown lentils and rice cooked together until fluffy, topped with a mountain of sweet caramelized onions. Olive oil drizzle and yogurt to serve.
Read guides →Spanakopita Greek Spinach Pie
Flaky phyllo pastry filled with spinach, feta, dill, and egg — the traditional Greek way is brushing every layer with olive oil, not butter, for the lightest and crispiest result.
Read guides →Mushroom Risotto Truffle Oil
Restaurant-quality mushroom risotto — dried porcini stock, fresh mixed mushrooms, Parmigiano, and a finish of truffle oil. The slow-add stock method is non-negotiable.
Read guides →Dal Makhani Buttery Lentils
Restaurant-style dal makhani — black urad lentils and kidney beans slow-cooked for 3 hours in a tomato-cream sauce with butter and garam masala. The long cook is the secret.
Read guides →Gnudi Ricotta Roman Dumplings
Pillowy Roman ricotta dumplings — the 24-hour semolina crust trick creates a delicate skin that holds them together in boiling water. Served in brown butter and sage sauce.
Read guides →Sweet Potato Red Lentil Dahl
A weeknight dahl that delivers — sweet potato and red lentils with coconut milk and a tarka of cumin, mustard seeds, and curry leaves. 30 minutes and one pot, deeply satisfying.
Read guides →Enchiladas Verdes Vegetarian
Corn tortillas stuffed with black beans, roasted poblanos, and Oaxacan cheese, rolled and baked under tomatillo salsa verde with crema and fresh cilantro.
Read guides →Tofu Katsu Curry Japanese
Japanese curry sauce poured over panko-crusted tofu katsu — S&B curry roux builds the depth, a touch of apple and honey balances the sweet-savory sauce over steamed rice.
Read guides →Roasted Red Pepper Soup
Deeply flavored roasted red pepper soup — charring the peppers directly over the flame then simmering with tomato and smoked paprika creates a smoky, velvety bowl.
Read guides →Mapo Tofu Vegetarian Sichuan
Vegetarian Sichuan mapo tofu — silken tofu in a numbing spicy sauce of doubanjiang, Sichuan peppercorn, and fermented black beans without the traditional minced pork.
Read guides →Palak Paneer Authentic Recipe
Restaurant-quality palak paneer — blanching spinach for vibrant color, blooming spices in ghee, and pan-frying paneer before adding to the sauce.
Read guides →Margherita Pizza Neapolitan
Authentic Neapolitan Margherita — 72-hour cold-ferment dough, San Marzano tomato sauce, fior di latte mozzarella, and 900°F wood-fired blistering.
Read guides →Greek Moussaka Classic Recipe
Vegetarian moussaka with lentil and mushroom Bolognese filling — layered eggplant, potato, and rich béchamel sauce baked until golden and set.
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