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Vegan Gourmet

Winter Vegetable Medley with Paella-Style Orzo

Parsnip-Pear Soup

Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.

Sweet Potato Puree with Candied Pecans

Sweet Potato Purée with Candied Pecans

This recipe straddles the line between luscious side dish and low-key dessert. To bring the dish to a potluck, keep the candied pecans crunchy by packing them separately and sprinkling them on the dish just before serving.

Lemony Linzer Cookies

Lemony Linzer Cookies

Nut flours are common ingredients in Central and Eastern European cookies such as this Austrian favorite.

Red Devil Beet Bundt Cake

Red Devil Beet Bundt Cake

Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake. To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed. Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe.

Pina Colada Bars

Piña Colada Bars

Stretch those poolside summer days well into autumn with these cocktail-inspired treats.

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Bittersweet Blackberry Brownies

These dense, fudgy brownies have a jammy backdrop, and tiny blackberry seeds add a surprisingly pleasant texture. À la mode options include sorbet to bring out the blackberry flavor or a classic vanilla soy ice cream.

Vanilla-Almond Cream Tartlets

Vanilla-Almond Cream Tartlets

The tartlet shell and cream recipes in this dessert lend themselves to endless variations. Top them with different fruits, or nuts or chocolate chips, or make a full-size dessert using the recipes. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.

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Grilled Tofu with Creamy Asparagus Sauce

A light, creamy sauce dresses up marinated tofu cutlets for a dish that could easily be found on the menu of a high-end restaurant. Serve with steamed jasmine rice to add a floral note and soak up all the tasty sauce.

Microgreens with Strawberry-Lime Vinaigrette

Microgreens with Strawberry-Lime Vinaigrette

Microgreens are one of the first produce items to appear on farmers’ markets in the spring. Sweet and tender, they require a delicate dressing that won’t wilt or overwhelm the tiny leaves.

Artichokes Stuffed with Arugula Pesto

Artichokes Stuffed with Arugula Pesto

Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls. Extra pesto can be served on the side or spooned over the artichokes as desired.

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Smoky Collards and Kabocha Squash Stew

This simple, hearty stew explores the fusion of African, Afro-Caribbean, Southern, and Asian cooking styles that Bryant Terry, author of The Inspired Vegan, has been fashioning over the past several years.

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Jackfruit Au Vin

In this vegan variation on a French classic, chunks of young jackfruit 
soak up the savory flavors of a wine-based sauce. Serve over rice, pasta, 
or potatoes.

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Jackfruit Gyros

Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.

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Grilled Eggplant Involtini

Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.

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