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Whole Roasted Cauliflower With Almond Herb Sauce

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta...

Author: Julia Moskin

Fennel Rice

This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.

Author: Martha Rose Shulman

White Bean and Mushroom Stuffed Bell Peppers

This everyday vegetarian meal gets a deeply flavored upgrade with cannellini beans, mushrooms, basil and Parmesan-laced bread crumbs.

Author: Melissa Clark

Grilled Portobellos With Chile Sauce, Sour Cream and Corn Nuts

This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms...

Author: Yotam Ottolenghi

One Pot Vegetable Biryani

Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one's adaptability helps it hold its own. Recipes...

Author: Zainab Shah

Really Big Beets

Here is a show-stopping main course to please vegans and vegetarians - and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian...

Author: Tara Parker-Pope

Fried Eggplant With Chickpeas and Mint Chutney

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh...

Author: Melissa Clark

Whole Roasted Cauliflower With Pistachio Pesto

Whole roasted cauliflower is a sight to behold and never fails to delight, especially when it's topped with a verdant blend of herbs and pistachios. This version delivers a browned cauliflower that ends...

Author: Susan Spungen

Roasted Turnips and Winter Squash With Agave Glaze

Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager...

Author: Sean Sherman

Blistered Green Beans and Tomatoes With Honey, Harissa and Mint

It's worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully charred, but tender vegetables. Smoky,...

Author: Colu Henry

Efo Riro (Stewed Amaranth Greens)

Efo riro is a rich vegetable side dish that can accompany various starches and can be cooked with or without fish or meat. It is rich enough that the starches it accompanies - various pounded starches...

Author: Yewande Komolafe

Bademjan Kebab

Bademjan kebab is traditionally pan-fried eggplant stuffed with bieh, a herb-and-nut sauce that, in Northern Iran, uses sour fruit molasses along with the typical sweet and sour pomegranate molasses. An...

Author: Leena Trivedi-Grenier

Summer Squash Ribbons with Cherry Tomatoes and Mint/Basil Pesto

The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you've shaved the squash...

Author: Martha Rose Shulman

Beet Greens Bulgur With Carrots and Tomatoes

Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each...

Author: Martha Rose Shulman

Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile

This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love it with bulgur, and especially with freekeh, which...

Author: Martha Rose Shulman

Whole Roasted Cauliflower With Almond Herb Sauce

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta...

Author: Julia Moskin

Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile

This mildly spicy Lenten vegetable rice is prettiest when made with rice, because the saffron will have more of an impact on the color. But I also love it with bulgur, and especially with freekeh, which...

Author: Martha Rose Shulman

Fried Eggplant With Chickpeas and Mint Chutney

In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh...

Author: Melissa Clark