10 Great Vegetarian Tofu Recipes for the Busy Home Cook (Easy Vegetarian Recipes Book 18)

The Best Vegetarian Cookbooks

With earthy beans, bitter greens, and sharp Parmesan cheese, this dish needs a dose of fruit to bring it to life. Savory blue cheese polenta topped with delicious veggies makes for a comforting and satisfying meal. You can easily shave thin slices of cheese in a snap using an inexpensive kitchen tool: This hearty recipe is a rich and comforting dish that will satisfy any savory cravings. Fresh herbs and creamy fontina cheese up the flavor quota and add even more dimension to the mushrooms. Seasoned with mustard, cumin, and paprika, these classic chickpea patties have a great crunchy exterior and zesty flavor.

Paired with bitter arugula and a creamy-tangy dressing on pita, they create an easy minute dinner.

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Toss together lettuce, tomato, some feta cheese, and extra dressing for a nice side salad. The flavors in this dish may be exotic for a weeknight dinner, but it's fast about 15 minutes and calls for common pantry ingredients. Pineapple and red bell pepper provide a balance of sweet and savory while coconut milk and curry powder combine for a creamy, spicy sauce.

This doesn't have to be a vegetarian dish, either; chicken or pork can replace the tofu with almost no change in cooking. The ingredients might sound like they'd clash when combined, but this recipe proves that spicy, sweet, and savory go great together. The tangy mango moderates the hot pepper while perking up the beans, and avocado adds creamy texture and healthy fats.

Add another layer of flavor by serving with sour cream or your favorite salsa or guacamole for dipping. Each element of this dish contributes unique elements.

Quick-and-Easy Vegetarian Recipes - Cooking Light

Crispy and chewy texture come from the grilled pita; tanginess and cooling creaminess from the goat cheese; sweet, juicy freshness from the tomato; and earthy smoky flavors and meaty texture from the portobellos. It's a great summer combination with a simple fruit salad made from whatever you have on hand. Pesto is a wonderfully diverse recipe component because there are so many possible variations. Here, almonds and sun-dried tomatoes make for a sweet-and-savory flavor with extra richness from the oil in the tomatoes. Mixed into a bit of reserved pasta cooking water, the pesto makes a great thick sauce that sticks to the noodles, and a last-minute topping of tangy feta brightens all the flavors.

It tastes indulgent, but this dish has only calories and less than 10 grams of fat per serving. Packaged greens are ultra-easy to use, and you just have to add a few extra ingredients to put a unique stamp on a salad. Basil and kalamata olives build a Mediterranean salad with a sweet cider vinaigrette that's served over an easy pita pizza for a complete meal. Prepared filled pastas from the refrigerated section of the supermarket are a great boon to get dinner on the table fast.

They add multilayered flavor and cook even more quickly than dried pasta. Here, cheese tortellini is paired with fresh, crisp asparagus, bitter arugula, sweet and juicy tomatoes, pungent onion, and tart canned artichoke hearts in a simple two-vinegar vinaigrette for a meal that takes no longer than cooking the pasta. Vegetarian chilis are so hearty and full of flavor that you'll never miss meat. Canned beans shorten the total cooking time to 13 minutes, plus they add lots of fiber.

It also works as an appetizer: Make about 12 small patties instead of four large ones and serve the spread as a dipping sauce. Here, the tofu gets a dip in a sauce with sweet, sour, and salty tastes and a big wallop of heat.

Mini Mozzarella-and-Kale Pita Pizzas

The rice with vegetables in this recipe provides an excellent base for tofu, but you can use the tofu as a main-course protein with other sides, too. Try soba or rice noodles and steamed broccoli, or pair with baked sweet potatoes. Talk about quick and easy: This recipe takes 10 minutes and five ingredients.

But it's still delicious, satisfying, and contains just calories per serving. The eggs take on lots of flavor from poaching in pasta sauce, and polenta adds body and unique texture. Serve like a salad with your favorite bread, or fill tortillas for vegetable tacos. Burritos like these are a great option to feed picky eaters, since you can customize the filling of each one.

Breakfast for dinner is a fun way to shake up your menu, and breakfast foods are almost always quick and easy. This minute dish is no exception. We combine whole eggs and egg whites to give great flavor but keep fat in check, and use deeply flavored smoked mozzarella to add more depth. Switch up the bread and cheese for easy variations like pepper jack on a tortilla or pecorino on a bagel.

Most chowders only contain a small amount of meat in comparison to vegetables, so making this dish vegetarian was easy. It's warm and filling with lots of hearty potato and sweet corn in a creamy base. Seafood seasoning adds that classic New England flavor without meat, and a sprinkling of green onions and cheese on top punches up both color and taste. Not bad for 15 minutes' work and only calories a serving. For the very busiest of times, this recipe requires zero cooking and can be made ahead. A garlic- and onion-infused cream cheese spread matches with flavorful roasted bell peppers in an extremely easy recipe to put together.

If you cut the mini bagels in half, this recipe yields 24 hors d'oeuvre servings, but two whole sandwiches make a meal with only calories and 8 grams of fat. We love this dish with pistachios, but for a less expensive alternative, try walnuts. Save the smallest mint leaves for a pretty, delicate garnish. To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Fresh cherries add a meaty bite and tart-sweet flavor.

Let stand 10 minutes; drain and chop. This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly. Meatless dishes, ready in 20 minutes or less Meatless dishes, ready in 20 minutes or less.

Jason Horn and Cooking Light staff March 30, Mini Mozzarella-and-Kale Pita Pizzas Try this clever idea—split the pitas in half before toasting so the crusts can get extra crisp. Pasta with Chickpea Sauce 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. Spinach, Hummus, and Bell Pepper Wraps Make this super-simple wrap the night before, wrap in parchment paper or plastic wrap, and store in the fridge—just grab it in the morning on your way out the door.

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Smashed Chickpea Salad Toasts A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome. Greek Spaghetti Squash Toss Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. Nutty Fried Rice This hearty vegetarian dish is a fun twist on the usual takeout version of fried rice, incorporating lots of nutty flavor from toasted sesame oil, roasted cashews, peanut butter, and sesame seeds.

Hummus-Zucchini English Muffin Instead of the usual bagel with cream cheese and jam, we're adding protein and cutting sugar with creamy hummus and vegetables. Butternut Squash, Kale, and Black Bean Quesadillas Mashing half of the beans provides creamy texture and helps to seal the quesadillas. Tempeh with Charred Peppers and Kale Ever tried tempeh? Brown Rice Bowl with Miso, Poached Egg, and Kale-Radish Slaw Nutrient-rich kale has a mild flavor and becomes tender very quickly, making it a snap to add to speedy meals like this one.

Veggie Lettuce Wraps Because of their strength and malleability, Bibb lettuce leaves are some of the best for loaded lettuce wraps. Smoky Potato Cakes with Kale and Creamy Ricotta Perk up your spuds with kale, creamy ricotta, and a hit of smoky goodness. Fresh Thai Noodle Bowl Our simple, speedy trick for creating deep and full-bodied favor: Fried Egg and Avocado Toasts Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. Jane's Vegetarian Chili This chili is heavy on the sweet and tangy flavor of tomatoes, with both diced and paste, but it also boasts four different kinds of beans.

Seared Tofu with Gingered Vegetables Browning tofu cubes over high heat gives them a nice firm texture and caramelized flavor that goes well with the simple stir-fried veggies. Macadamia Nut-Pesto Fettuccine Your family will never guess what's in this pesto, but the macadamias give a creamier texture than other types of nuts. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

In Vegetarian Cooking for Everyone, she offers more than great food: Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts. Review From The Library Journal: Madison, whose The Greens Cookbook sold more than , copies, offers recipes that will please even non-vegetarians. Copyright Reed Business Information, Inc. In this genius new collection of vegetarian recipes, author Anna Jones tackles this common problem, making nourishing vegetable-centered food realistic on any day of the week.

The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table, whether it be smoky pepper and white bean quesadilla, butternut squash and sweet leek hash, or chickpea pasta with simple tomato sauce. With evocative and encouraging writing, A Modern Way to Cook is a truly practical and inspiring recipe collection for anyone wanting to make meals with tons of flavor and little fuss.

Eating less — or no — meat has become key to the way many of us cook and this collection of more than really simple recipes is a treat for vegivores everywhere. As with any Leon book, cooking is not about spending hours in the kitchen but bringing family and friends together with simple, gutsy, happy food. Her phenomenally popular blog and New York Times—bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions!

Filled with more than one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. Thug Kitchen started their wildly popular website to inspire people to eatsome goddamn vegetables and adopt a healthier lifestyle.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. With more than classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes.

Pasta with Chickpea Sauce

Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food.

Recipes include …Celeriac soup with porcini and truffle oil Banana pudding Warm butternut squash salad with baby spinach leaves, chopped red onion and pine nuts Thai bean and millet cakes with a hot red pepper sauce White chocolate cheesecake with lime and ginger Ultimate red bean chilli Grilled Halloumi skewers with red and yellow peppers, with herby couscous Rendang Malaysian vegetable and coconut curry Broad bean lasagna Figs with warm honey and balsamic dressing, watercress and Stilton Blueberry crumble Oven-baked asparagus and pea risotto Red hot udon noodle stir fry Easy courgette tart.

If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. As an ex-voracious omnivore, and once a devout dairy consumer, Aine understands the limits of taste brought upon by the act of eating consciously; even so, she is a steadfast believer in the endless possibilities of flavors before meat and dairy.

Included are recipes for snacks, salads, desserts and baking, as well as classic slow-cooked dishes and modern main courses that can be prepared in minutes. With everything from avocado and rocket gazpacho, Jamaican black bean pot and Swiss chard quiche to fig crumble cake, strawberry tequila sorbet and rich chocolate peach cake, this mighty cookbook covers all culinary eventualities.

Whether you are a vegetarian, or are trying to cut down on your meat intake, the international influences in these recipes promise variety and flavor. There are also plenty of ideas for how to adapt the dishes quickly by adding meat, to cater for keen omnivores. In , Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY.

Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—listed by the New York Times as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure. Moosewood Restaurant Cooks at Home is the result of that experience—over carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.



Complete with 1, mouthwatering dishes, this revamped vegetarian bible is a must-have in the kitchen. Opinionated, passionate, and deeply personal, Ms. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. On moving to northern England in the s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since.

Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world — a launderette was converted in to a deli and then a restaurant, and Prashad was born. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes.

Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.

It has now become a classic and has been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians; it caters to everyone who seeks delight in cooking and eating.

It has the first ever guide to selecting wines with vegetable dishes, glossaries of unfamiliar ingredients and useful kitchen equipment. Packed with recipes such as Fruity Quinoa, Mexican Cornbread, Warm Halloumi, Apple and Radish Salad, Double Chocolate Crackle Cookies, and Gingerbread Cake, as well as vibrant spring soups, inventive summer salads, appetizing autumn baked dishes and comforting winter stews. It really is the perfect recipe book for anyone who cares about their health, the environment, and seriously delicious food. Vegetarian fare has never been so quick, diverse, or delicious.

In this updated version of her best-selling classic, Andrea Chesman presents more than recipes that demonstrate the scope and versatility of grilled vegetarian meals. In addition to updated recipes, this new edition features expanded information on grilling techniques and equipment options. Explore a world of wholesome, flavorful vegetarian cuisine — without leaving your own backyard.

Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals, with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, and Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products. Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being.

Experts now suggest a new reason for doing so: The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M. From the duo behind New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude. Party Grub answers the question that they have heard most from their fans: You make a bomb-ass plant-based dish from Thug Kitchen.

Featuring over recipes for every occasion, Party Grub combines exciting, healthy food with easy-to-follow directions and damn entertaining commentary. Whether you are strictly vegetarian, trying to consume less meat, or simply searching for enticing vegetable dishes, this book will transform the way you think about meat-free eating. Join Alice Hart, a hot new voice in food writing, as she celebrates fresh and seasonal ingredients in recipes that will inspire you to get adventurous in the kitchen. The vibrant and delicious meat-free recipes in this book are combined with luscious photographs and whimsical illustrations, offering vegetable-based cooking with dishes that are stylish, fresh, and flavorsome.

Best Books Cookbooks Nonfiction. Leave a Comment Cancel Comment Your email address will not be published. A-B , Last Name: A New Way to Cook. A Vegetarian Holiday Menu. Catherine Geier and Carol Brown. Chez Eddy Living Heart Cookbook. Classic Indian Vegetarian and Grain Cooking. Vegetarian Cuisine from South India. Deliciously Ella Every Day. Awesome ingredients, incredible food that you and your body will love. Amanda Cohen and Ryan Dunlavey. Fresh from the Vegetarian Slow Cooker. Honestly Healthy In A Hurry: All About Vegetarian Cooking.

Kelly Childs and Erinn Weatherbie. Mastering the Art of Vegan Cooking.