Easy Vegetarian Recipes & Ideas | Food & Wine

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Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves)

From the Turkish region of Mugla, these tangy, tender vegetarian rice-and-herb-stuffed grape leaves (Zeytinyağli Yaprak Sarmasi) can be made a day ahead, making them a great appetizer for easy entertaining. The brightness of the brined grape leaves is balanced by the rice filling, which is seasoned with fresh parsley and dill and slightly sweet cooked onions. If making the stuffed grape leaves the day before, refrigerate them overnight and bring them to room temperature before serving.

Mushroom Ragù

Meaty mushrooms proudly stand in for meat in this vegetarian riff on the classic Italian meat sauce. Glantz uses a blend of locally sourced wild mushrooms here, but any mix of fresh mushrooms will do. However, be sure to seek out dried porcini mushrooms; after a quick soak in steaming hot water, they plump up and release their intense, heady flavor into the soaking liquid, which adds a rich depth to this sauce. For extra umami, toss in a Parmesan rind while the sauce cooks. It's a good practice to keep leftover Parmesan rinds in the freezer for just this purpose.

Crispy Hen-of-the-Woods Mushrooms with Marinara and Parmigiano-Reggiano

Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You know they are nearly ready when the sizzling oil starts to subside. Here, prepared marinara and freshly-grated Parmigiano-Reggiano cheese give these crispy mushrooms Italian-American flair.

These are the Types of Tofu Should You Use: A Beginner's Guide

Crispy, chewy, stretchy, squeaky, crumbly, spongy, and silky, tofu is the ultimate shape-shifter.

These Plant-Based Nachos, Tacos, Cheesesteaks, and More Are Your New Summer Showstoppers

Make carnitas jackfruit tacos, vegan nachos and cheesesteaks, kachumber gazpacho, eggplant braciola, and hot honey carrot flatbreads with recipes and tips from the pros.

5 Simple Vegetable Recipes I'm Making All Summer Long

Food & WineEditor in Chief Hunter Lewis shares five easy ways to celebrate the season's produce.

More Vegetarian

Carnitas Jackfruit Tacos

For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying vegetarian meal.

Plant-Based Meat Has Thrived in Asia for Centuries—and It's Still Going Strong

Whether you call it mock, faux, or plant-based meat, vegetarian substitutes for beef, pork, chicken (and even seafood) have a long history in the greater China region—and a delicious future.

I Switched My Family to Plant-Based Meat and My Teenage Son Still Doesn’t Know

Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat

Vegetarian Lasagna “Bolognese” with Plant-Based Meat

Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Oyster Mushroom Tamales with Mole Encacahuatado

Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.