A hearty, saucy mix of tofu and greens, with plenty of bright aromatics, all over nutty brown rice. This one is terrifically satisfying without feeling overly heavy, exactly the thing I needed on a cold winter’s day when I desperately wanted vegetables, but also wanted to be happily full.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.
Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
Salty, spicy green beans, just a little oily. Pan-fried seitan soaking up the sauce. A bed of rice, and a plateful of heaven.
Soft, pillowy quinoa; sweet-savory charred corn; a dollop of cool yogurt and some chopped tomatoes. If you’re suffering from corn fatigue, this should get you out of your rut.
Soft, tender collard greens, braised in a flavorful sauce of coconut milk and peanut butter, served over warm white rice. If that doesn’t excite you, I’m not sure we speak the same culinary language.
If you’re used to a bold, spicy pot of beans, do yourself a favor and give these subtle, aromatic beans a try for a different take that lets the pintos shine.
Inspired by memories of some amazing chicken from a food truck in Midtown Manhattan, this street-cart seitan is quick and easy, reheats beautifully, and is a complete vegetarian meal, especially if you throw some salad and bread at it.
Plump meaty mushrooms swim in a velvety gravy studded with chunks of aromatic vegetables, with a smoky backbone underlying it all.
This chickpea stew is new in my house, but I see it coming back frequently: it’s warm and comforting, thick with spinach and tomatoes in a fragrant broth. It’s a very satisfying vegetarian meal, and it couldn’t be easier to put together.
Optional Kitchen 