Veggie Recipes Blog

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Posts 11 to 20, from veggie mains to kitchen notes. Be sure to sign up for email updates to receive all our new posts, right in your inbox.

Vegetarian kimbap slices arranged cut side up on a dark ceramic platter, each showing egg, yellow pickled radish, spinach, carrot and cucumber inside a ring of white rice and black seaweed, scattered with sesame seeds.

Vegetarian Kimbap

The vegetable roll sits at the top of every kimbap shop menu in Korea, and the ham, tuna and cheese versions are all variations on it.

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Vegan japchae piled on a dark blue-gray ceramic platter, glossy amber sweet potato glass noodles tangled with sliced seared shiitake, blanched spinach, carrot matchsticks, red bell pepper, onion and scallion, scattered with toasted sesame seeds.

Vegan Japchae

Japchae went its first two hundred years without a noodle or a strip of beef in it, so the vegan version has a better claim to the name than the one on most restaurant menus.

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Vegan creamed corn in a rust-glazed stoneware bowl, whole sweet corn kernels suspended in a loose pale golden sauce and scattered with chopped chives, with husked ears of corn on the table behind.

Vegan Creamed Corn

The can of cream style corn in every American pantry lists water, corn, corn starch, sugar and salt, and not one of them is cream.

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Vegan cornbread dressing in a cream stoneware baking dish, a moist glistening golden brown surface of soaked cornbread crumbs flecked with sage and celery, with a soft hollow spooned out of one corner.

Vegan Cornbread Dressing

Dressing is not stuffing under another name: it goes into the pan loose enough to pour, and that one difference is what most recipes get wrong.

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Vegan broccoli casserole in a cream stoneware baking dish, roasted broccoli florets with browned tips coated in a thick orange-gold sauce under a scattered layer of golden buttery cracker crumbs.

Vegan Broccoli Casserole

The block of Velveeta in the classic was never really cheese, and the trick it was invented to perform in 1918 is the same one a vegan sauce has to pull off.

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Vegetarian tteokbokki in a shallow dark bowl, cylindrical Korean rice cakes coated in a thick glossy deep red gochujang sauce with fried tofu puff strips, sliced shiitake, onion, scallion and toasted sesame seeds.

Vegetarian Tteokbokki

The anchovy broth under Korea’s most famous street food is already half kelp, which means the vegetarian version starts from a much stronger position than most people assume.

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A tall glass of Mexican horchata over ice on a dark wooden table, the pale ivory rice drink dusted with ground cinnamon, with a pitcher of it and loose canela sticks behind.

Mexican Horchata

The creaminess everyone reaches for milk to get is already sitting inside the rice; you just have to soak it long enough to pull it out.

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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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