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Here is where you can find the freshest vegetarian and vegan recipes, handy kitchen tips, and personal stories on the Veggie Recipes Blog, your go-to source for plant-based inspiration. Be sure to sign up for email updates to receive all our new posts, right in your inbox.

Kadai paneer in a black iron kadai, white paneer cubes and charred green and red pepper squares coated in a thick brick-red masala, topped with cilantro and ginger strips, naan behind

Kadai Paneer

The coarse, toasted coriander and chili you crush yourself is the whole dish, and it takes five minutes and a mortar.

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Kheer in a charcoal bowl, creamy pale ivory rice and milk pudding topped with slivered almonds, chopped pistachios and saffron threads, a lit clay lamp behind

Kheer

Kheer is milk that has been cooked for an hour with a little rice in it, not rice pudding with milk poured over, and the hour is where all the flavor comes from.

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A square of Greek spanakopita on a cream plate, flaky golden phyllo over a thick green spinach and feta filling on a crisp golden base, with the rest of the pie behind.

Spanakopita

The soggy bottom everyone fears comes from the spinach, not the pastry, and it is fixed before the phyllo is even out of the box.

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Greek dolmades piled on a blue plate, glossy rolled grape leaves with one cut open to show the green herb and rice filling, served with lemon wedges and a drizzle of olive oil.

Dolmades

The meatless version has its own name, yalantzi, the liar’s dolma, and it is the one Greeks serve cold with lemon.

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A tall glass of Thai iced tea, bright orange milk tea over ice with evaporated milk drifting down from the top in white clouds and a paper straw.

Thai Iced Tea

The orange is not the tea, it is a food dye in the mix, and once you know that you can decide whether you want it.

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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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A plate of vegetarian banh cuon, thin translucent steamed rice rolls with a dark mushroom and wood ear filling showing through, scattered with golden fried shallots, with cucumber, bean sprouts and herbs and a small bowl of amber dipping sauce with red chili slices.

Vegetarian Banh Cuon

The sheet is steamed by the lid, not fried by the pan, and once you treat a non-stick skillet as a steamer the rolls come out as thin as the ones in Hanoi.

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