Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

A folded vegan chickpea omelette on a pale ceramic plate, the golden turmeric-yellow pancake opened along one edge to show diced red bell pepper, tomato and wilted spinach, finished with a dusting of pink-gray kala namak and fresh cilantro.

Breakfast

Vegan BBQ jackfruit sandwich with coleslaw and pickles on a bun.

Lunch

Creamy vegan coconut chickpea curry garnished with cilantro, served in a bowl.

Dinner

Vegan tiramisu in a square glass dish, coffee-soaked ladyfingers layered with pale cashew and coconut cream, dusted with cocoa and scattered with dark chocolate curls.

Dessert

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Vegan scalloped potatoes in a cream stoneware baking dish, wafer-thin rounds of potato in overlapping rows under a thick ivory sauce flecked with thyme, browned in patches on top and scattered with chives, with one corner portion lifted out to show a dozen thin layers inside.

Vegan Scalloped Potatoes

Scalloped potatoes were never a cheese dish, and the lemon juice most vegan versions use to fake one is the reason the slices come out of the oven still crunchy.

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Vegetarian corn casserole in a cream stoneware baking dish, a deep golden browned top studded with whole corn kernels and one corner portion lifted out to show the soft pale yellow inside.

Vegetarian Corn Casserole

The box mix behind almost every corn casserole in America lists animal shortening fourth on its ingredients, which is why this one starts with a bowl of flour instead.

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Paneer tikka masala in a cream speckled bowl, cubes of paneer in a toasted amber spice crust with softened red pepper and red onion in a thick brick-orange gravy, scattered with cilantro and a slit green chile.

Paneer Tikka Masala

The charring is the whole dish, and most recipes skip it, which is how you end up with paneer butter masala wearing somebody else’s name.

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