

When VT asked readers to nominate and vote for their favorite vegetarian dishes in our first online restaurant poll, we didn’t know what would turn up. Complicated creations from high-end establishments? Simple tofu scrambles from breakfast joints? We were open to anything—and got a little bit of everything. The winners range from comfort food to haute cuisine, and showcase some of the best vegetarian eateries in the country.The one thing they all have in common? An undying commitment to local, sustainable, organic, and, of course, vegetarian lifestyles—something we think should be on every menu, every day.
EMERALD RICE CAKES Serves 12 – Vegan While this gourmet entrée requires a fair amount of preparation, all the work can be done ahead of time. The result is worth the work
Squash Purée 2 Tbs. olive oil 1 medium yellow onion, thinly sliced (1 1/2 cups) 2 cups cubed butternut squash 1/2 tsp. dried thyme 1 14-oz. can light coconut milk 1 tsp. unrefined sugar Habanero Jerk Sauce 2 Tbs. olive oil 1/2 cup finely diced shallots 1/2 habanero chile, minced 1 tsp. sweet paprika 1/2 tsp. dried thyme 1/2 tsp. ground allspice 1/3 tsp. ground cloves 2/3 cup orange juice 1/3 cup lime juice 1 tsp. unrefined sugar Rice Cakes Olive oil for brushing pans and rice cakes 1/2 cup cilantro leaves 2 cups cooked jasmine rice 1/2 cup finely chopped canned bamboo shoots 1 tsp. salt 2 cups watercress, for garnish 1/4 cup chopped fresh mint, for garnish Seitan Mixture 2 Tbs. olive oil 1 cup cubed seitan or firm tofu 2 cloves garlic, minced (2 tsp.) 2 cups cauliflower florets 1 cup baby spinach leaves
PER SERVING: 209 CAL; 8 G PROT; 12 G TOTAL FAT (3 G SAT. FAT); 18 G CARB; 0 MG CHOL; 259 MG SOD; 2 G FIBER; 4 G SUGARS
CASHEW-MUSHROOM PÂTÉ Serves 12 – Vegan A hint of peanut butter holds the pâté together and makes it more spreadable. Feel free to substitute your favorite nut butter.
1/2 cup cashews 1 1/2 Tbs. nonhydrogenated vegan margarine 4 cups sliced mushrooms 1/4 cup coarsely chopped onion 1 clove garlic, minced (1 tsp.) 1 tsp. curry powder 1/4 tsp. garlic salt 1/8 tsp. ground cumin 2 tsp. cooking sherry 2 tsp. chunky peanut butter Chopped fresh parsley, for garnish Roasted red pepper strips, for garnish Sourdough toast points
PER SERVING: 56 CAL; 2 G PROT; 4.5 G TOTAL FAT (1 G SAT. FAT); 3 G CARB; 0 MG CHOL; 45 MG SOD; 1 G FIBER; 1 G SUGARS
GOLDEN BOWL Serves 4 – Vegan – 30 minutes or fewer The secret to this recipe is double-frying the tofu cubes to give them an extracrisp exterior. We’ve added a selection of sautéed vegetables to the mix, but feel free to adapt the basic recipe to your tastes and preferences.
2 Tbs. vegetable oil, divided 15 oz. extra-firm tofu, drained and cut into 1/2-inch dice 2 tsp. low-sodium soy sauce, plus more to taste 2 cups steamed broccoli 8 oz. sliced mushrooms 1 cup finely chopped onion 1 cup diced yellow bell pepper 1 cup sliced yellow squash 1/2 cup shredded cabbage 1/2 cup grated carrots 2 Tbs. nutritional yeast, or more to taste 2 cups cooked brown rice
PER SERVING: 348 CAL; 19 G PROT; 14 G TOTAL FAT (1.5 G SAT. FAT); 40 G CARB; 0 MG CHOL; 98 MG SOD; 8 G FIBER; 6 G SUGARS
MAC AND CHEESE Serves 4 – Vegan – 30 minutes or fewer The “cheese” sauce is thickened with rice flour, making it both vegan and gluten free.
2 1/2 cups plain soymilk 2 1/2 Tbs. white rice flour 1 1/2 Tbs. large flake nutritional yeast 1 1/2 tsp. low-sodium soy sauce 1 Tbs. granulated garlic 1 Tbs. granulated onion 2 Tbs. nonhydrogenated vegan margarine, melted 1 tsp. yellow mustard 1 8-oz. pkg. rotelli (corkscrew) pasta
PER SERVING: 364 CAL; 15 G PROT; 9 G TOTAL FAT (1.5 G SAT. FAT); 56 G CARB; 0 MG CHOL; 534 MG SOD; 3 G FIBER; 6 G SUGARS
SEITAN PICCATA Serves 6 – Vegan – 30 minutes or fewer Piccata is a classic Italian dish seasoned with lemon juice, capers, and lots of chopped parsley. If you can’t find seitan cutlets, use strips instead and serve over rice for a pretty presentation.
6 seitan cutlets, rinsed and drained Whole-wheat flour for dredging 4 Tbs. olive oil, divided 1/4 cup chopped shallots 1/4 cup chopped yellow onion 2 Tbs. drained capers 1/2 tsp. minced garlic 1/2 cup dry white wine 2 Tbs. fresh lemon juice 1/2 cup low-sodium vegetable broth 1/2 cup chopped fresh parsley 2 Tbs. nonhydrogenated vegan margarine 1/2 tsp. salt 1/4 tsp. ground black pepper Large caper berries or lemon slices, for garnish, optional
PER SERVING: 285 CAL; 32 G PROT; 13 G TOTAL FAT (3 G SAT. FAT); 11 G CARB; 0 MG CHOL; 274 MG SOD; 2 G FIBER; 1 G SUGAR
RADICAL REUBEN Makes 4 sandwiches Can’t find beet juice? Purée a 15-ounce can of beets and use it for the marinade.
Seitan 1 lb. seitan, thinly sliced 1 cup pickle juice 1/2 cup beet juice or beet borscht 1 tsp. pickling spice 3/4 tsp. garlic powder 1/8 tsp. ground black pepper Reuben Sauce 1/4 cup soy mayonnaise 3 Tbs. ketchup 2 Tbs. finely chopped pickles Sandwiches 8 slices rye bread 4 slices Swiss or soy cheese Sauerkraut, for garnish
PER SERVING: 472 CAL; 45 G PROT; 15.5 G TOTAL FAT (6.5 G SAT. FAT); 45 G CARB; 26 MG CHOL; 807 MG SOD; 2 G FIBER; 6 G SUGARS