1 This is the cover of our latest cookbook, Meatless, a collection of more than 200 of the very best vegetarian recipes.
2 Bean-and-Vegetable Sliders are mini veggie burgers that take their cue from the flavors of Vietnamese banh mi sandwiches, with carrot, broccoli, ginger, garlic, and cilantro added to the patties and chile-spiked mayonnaise and mango used as toppings.
3 Roasted Brussels Sprouts and Grapes with Walnuts - The brussels sprouts and grapes are roasted and then drizzled with balsamic vinegar to incorporate the flavorful bits from the bottom of the baking sheet and then topped with toasted walnuts.
4 Warm Edamame Salad gets a lot of interesting textures from water chestnuts, mushrooms, and snap peas, and spicy flavors by way of fresh ginger and hot chile sauce. Serve this terrific salad with brown rice or soba noodles.
5 Putting together a meal is much easier when you have a handful of flavor-packed components at the ready, such as marinated roasted red peppers, quick pickles, cooked lentils, tapenade, slow-roasted tomatoes, caramelized onions, roasted garlic, and all-purpose vinaigrette - recipes included.
6 Broccoli Rabe Pizza with Hazelnut Dough and Butternut Squash Pizza with Hazelnut Dough - It's not just the toppings that make a pizza great – you can switch up the dough, too, by adding ground hazelnuts or other nuts such as pecans or walnuts.
7 Golden-Tomato and Kale Pasta - Bright green blanched kale and sautéed Sun Gold tomatoes add bursts of color and sweetness to whole-wheat fettuccine, which is finished off with ricotta, a drizzle of olive oil, and a sprinkle of chile flakes.
8 Lentil and Sweet-Potato Stew - Lentils are a good choice for making vegetarian stews, since they don't require presoaking and take much less time to cook than other legumes. Here they are combined with sweet potatoes and other vegetables in a dish with Indian flavors.
9 Mashed White Beans and Vegetables - Mashed potatoes head in a new, healthier direction, incorporating extra vegetables, like onion, celery, and carrot, as well as white beans for protein and a silky texture. Plus, there's no butter or cream, so it's vegan friendly.
10 Orzo Salad with Roasted Carrots and Dill - This deceptively delicious salad features earthy roasted carrots and garlic along with bright lemon and dill. It's perfect for picnics and potlucks.
11 Pea and Potato Curry - This Indian stew, known as aloo matar, can be made using fresh or frozen peas. The recipe calls for fresh curry leaves, which are not related to curry powder. They can be found at Indian or Southeast Asian markets and from online retailers.
12 Rice Noodles with Broccoli Pesto - Broccoli, basil, and almonds combine to make a no-cheese pesto for rice noodles, with some of the florets for a topping. Rice noodles are especially popular in Southeast Asian cooking and offer a gluten-free alternative to traditional pasta.
13 Roasted Potatoes with Romesco Sauce - Romesco, from the Catalonia region of Spain, is a versatile all-purpose sauce. Versions about, some made with fresh tomatoes, others, like this one, with red peppers. All are thickened with nuts and sometimes bread. Romesco is delicious with roasted potatoes.
14 Roasted Squash, Apple, and Cipollini Onion Salad - This colorful salad is a cinch to make–the oven does most of the work–and is loaded with nutritious vegetables and fruit, notably watercress and roasted squash and apples.
15 Stuffed Acorn Squash with Quinoa and Pistachios - A stuffing of quinoa, pistachios, and feta cheese elevates acorn squash from side dish to main course. For a vegan version, omit the feta and season the stuffing with one to two tablespoons nutritional yeast for a cheese flavor.
16 Sweet Potato and Cauliflower Gratin - An optional garnish of fried sage leaves takes this rustic gratin from simple to spectacular.
17 Sweet Potatoes with Coconut, Pomegranate, and Lime - Roasted sweet potatoes go from simple to sublime with exceptional toppings. This one has Middle Eastern flavors: coconut (milk and flakes) pomegranate seeds, cilantro, and lime juice.
18 Tomato Soup with Poached Eggs - Poached eggs, with their rich, runny yolks and high protein content, have a way of elevating practically any meatless dish–even an easy tomato soup–into a main course. In this one-pot recipe, the eggs are cooked right in the soup; then eggs and soup are spooned into serving bowls over garlic-rubbed toast.
19 Three Vegetable Slaws - Golden Beet, Asparagus and Carrot, and Cabbage and Green Apple - All three of these slaws forgo mayonnaise-based dressings in favor of two lighter options: olive oil and yogurt.
20 Vegetable-Barley Potpies - Filled with a hearty mix of mushrooms, barley, and white beans, these potpies are just as satisfying as more traditional chicken versions. Phyllo dough offers a quicker–and delectably flaky–alternative to a pâté brisée top.
21 Vegetable-Egg Donburi - Donburi is a popular Japanese dish of rice topped with meat, fish, or eggs, as in this vegetable-rich version. Whole eggs and additional egg whites are cooked along with mushrooms, snow peas, carrot, and scallions in the manner of an easy, no-stir omelet.
22 Versatile Vegetarian Chili - A bowl of chili is a tried-and-true vegetarian main course, and with good reason: it's hearty but not heavy, packed with protein, and highly adaptable.