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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Shahi paneer in a dark stoneware bowl, soft paneer cubes in a pale ivory Mughlai cream gravy with a swirl of cream and a few saffron threads on top.

Shahi Paneer

The royal version has no tomato in it at all, which is why it comes out ivory and gold instead of the orange on most menus.

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Vegetarian sundubu jjigae in a dark earthenware bowl, soft curds of silky tofu in a vivid red chili broth with zucchini, kimchi and shiitake, one soft-yolked egg in the center and sliced scallions on top.

Vegetarian Sundubu Jjigae

The anchovies, clams and pork that usually carry this stew are replaced by kelp, dried shiitake and sour kimchi, all three straight from the Korean pantry.

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Vegetarian kimchi heaped in a dark blue-gray ceramic bowl, pieces of napa cabbage coated in coarse brick-red gochugaru paste with radish matchsticks and scallion lengths, a glass jar of kimchi and half a napa cabbage behind.

Vegetarian Kimchi

The jar at the store is almost always seasoned with salted shrimp and anchovy sauce, and the fix is a cabbage, a bowl and one afternoon.

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