Though I actually am not a vegetarian, I can acknowledge the worth in decreasing my meat consumption for quite a lot of causes: private well being, animal welfare, and environmental affect are some I can identify off the highest of my head. However past that, there’s something to be mentioned in regards to the magic of cooking sans meat and discovering recipes which might be splendidly vibrant and exhibit the facility of components like recent produce, cheese, eggs, and aromatic herbs. The concept cooking and consuming with out meat shall be boring is a drained one, and these vegetarian recipes beloved by Eater employees are proof.
Deb Perelman, Smitten Kitchen
It’s onerous to seek out meatless recipes that aren’t pasta-based, and as somebody whose abdomen is just not glad if she eats a ton of bread on daily basis, it’s typically a wrestle to determine how you can reduce my meat consumption with out inflicting different dietary misery. For this reason shakshuka is a savior. The North African dish of eggs poached in a peppery tomato sauce is hearty, flavorful, extremely straightforward to make, and in addition adapts nicely to riffing. I principally use Smitten Kitchen’s recipe, however I add different greens, change up the herbs and spices relying on what I’ve round, and infrequently take away the feta cheese if I don’t really feel like a dose of dairy. It says to serve it with pita, but it surely additionally works nicely over rice or different grains, or simply by itself like an eggy tomato stew. — Jaya Saxena, correspondent
Rochelle Bilow, Bon Appétit
As a lot as I like tofu, I perceive why some individuals — notably these on the lookout for a meat alternative — can wrestle with its texture: It requires just a little extra manipulation as a way to obtain a meat-like density and stage of textural variation. For these individuals, would possibly I recommend tempeh, the fermented protein from Indonesia? The industrial variations you’ll discover at main grocery shops are normally soybean-based and have a dense, hearty texture, straight out of the bundle. This (vegan!) tempeh-and-kale recipe was my gateway into tempeh, and it’s nonetheless the dish I flip to probably the most usually. Crumbling the tempeh into chunks by hand ends in bite-sized items with craggy corners and plenty of texture. In just some minutes, it’s crispy on the surface, good and chewy on the within. Fermentation offers the soybeans a pleasing, nutty taste, so this dish doesn’t want a lot to be scrumptious. — Bettina Makalintal, senior reporter
Alexa Weibel, NYT Cooking
Alexa Weibel’s vegan cacio e pepe recipe is a kind of nice back-pocket recipes that’s tailored for weeknight cooking: It requires solely six components, one pot, and fewer than 20 minutes of effort. I’ve misplaced monitor of what number of occasions I’ve made it, however I can say that it has prompted a 1,000-fold improve in my family’s cashew butter consumption. The cashew butter, together with miso and dietary yeast, varieties the muse of the ersatz cheese, to which you add ladles of starchy pasta water to create a silky sauce. The mixture yields a really cheese-like taste, whereas a tablespoon of cracked pepper greater than fulfills the “pepe” a part of the equation. And whereas I’ve fortunately eaten this by itself, it additionally works nicely with greens — I like stirring sauteed kale and/or broccoli into it. Should you don’t have cashew butter, you’ll be able to substitute tahini; in the event you’re cautious of salt, you’ll be able to miss some or all the miso and simply add salt to your style. In different phrases, it is extremely, very onerous to go flawed right here. Whether or not you’re vegan or not, it is a dish that may really be mentioned to be a godsend to weeknight cooks all over the place. — Rebecca Flint Marx, Eater At Dwelling editor
Melissa Clark, NYT Cooking
After the meat-cheese-booze self-pity fest of 2020 and 2021, I’ve spent a lot of previous a number of years attempting to remind myself that greens (and optimism) are a factor. I’ve added numerous straightforward, fast, plant-based recipes to my repertoire, however typically dinnertime requires a challenge. This mushroom bourguignon recipe is what I’d name reasonably fussy, with numerous time spent chopping and searing and browning and braising, however the outcomes are nothing in need of restaurant-quality. As a major course, this dish is beautiful. I’ve served it at dinner events, to my deeply carnivorous mother and father, and even on Valentine’s Day to rave critiques. Don’t skip the ultimate crisping of mushroom slices to garnish the highest. And whereas the recipe requires a facet of potatoes or pasta, I like to spoon it over a thick pile of stone-ground polenta. — Lesley Suter, particular initiatives director
Alison Roman, NYT Cooking
In a world the place cauliflower has changed all your beloved carbs — from rice to pizza crust to tater tots — the versatile vegetable performs solely a supporting function on this creamy, carby, comforting pasta dish from Alison Roman. Right here, cauliflower and shallots are melted down together with the heavy cream and bitey pecorino to make a decadent sauce that sticks to each ridge of the pasta. The breadcrumb topping, which is made with lemon zest, chives, pink pepper flakes, and pecorino, provides the proper quantity of brightness and texture. I usually use cascatelli pasta (you’ll be able to see the way it’s made in our video!) as a substitute of rigatoni in order that I can scoop up all of the creamy goodness of this dish, however any tube-ish pasta will do. — Terri Ciccone, deputy director of viewers improvement
Tomato pasta recipes are a dime a dozen, however I particularly love Kevin Pang’s model for 2 causes. For starters, as a substitute of simply tossing cherry tomatoes right into a pan, this recipe requires broiling them. The pores and skin turns into charred and toasted and you may hear the musical symphony of tomatoes popping within the oven as they cook dinner. As soon as the tomatoes are blistered and diminished right into a jammy sauce, you add garlic and butter earlier than tossing pappardelle noodles into the combination. The pasta is then completed with a bathe of Parmesan, torn basil leaves, and the ingredient that actually units this dish off: a complete egg yolk. While you crack the egg yolk and toss all the things collectively, it creates a sauce so lush and wealthy that I’ve been identified to drink it (and it would be best to, too). — Kat Thompson, affiliate editor of Eater at Dwelling
