The Easiest New Way to Make VT Recipes: Get Chef'd!

Want to make our recipes but think you don't have time to pick up the ingredients and cook? Think again. We just partnered with Chef’d, which delivers measured-and-ready-to-go fresh ingredients with recipe cards right to your doorstep, so you can whip up tasty vegetarian meals in no time at all.

Author:: Vegetarian Times Editors
Publish date:: May 14, 2015
Social count:: 0

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Want to make our recipes but think you don't have time to pick up the ingredients and cook? Think again. We just partnered with Chef’d, a service that'll deliver already-measured-and-ready-to-go fresh ingredients with VT recipe cards right to your doorstep, so you can whip up tasty vegetarian meals in no time at all. There’s something for everyone:

Stir-Fried Shiitake Mushrooms with Tofu, Baby Bok Choy and Brown Rice:an easy vegan dinner packed with protein.

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Brazilian Black Bean Stew and Tortilla and Swiss Chard:our quick-and-hearty vegetarian version of the Brazilian national dish feijoada.

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White Pizza with Broccoli and Mushrooms with Arugula Salad and Lemon Mint Vinaigrette: creamy, loaded with veggies, and sure to please a crowd.

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Our readers make the best recipes. But don't take our word for it. Just look at the winning creations from VT's many reader recipe contests: we compiled the best of them (including the oh-so-creative spinach-artichoke mini lasagnas pictured above). Take a peek, then enter this year's contest!

get lucky!

This winners of VT's 2012 Reader Recipe Contest prove that you don’t need a long list of ingredients to make a spectacular dish

Cooking Techniques

Making bread pudding for Thanksgiving—or, even better, tonight? You don't need a recipe to whip up this comfort-food classic. Just follow these simple steps for the sweet or savory bread pudding of your dreams.

Get to know the talented home cooks behind the delicious dishes featured in this year’s Reader Recipe Contest, “Best of Brunch.” The winning recipes are featured in the September issue of Vegetarian Times.

The results of VT's first national reader restaurant poll are in—and we've got the recipes you wanted most.

VT's 2011 Reader Recipe Contest: The Main Event

Adorn your holiday table with one of these wow-worthy winners from our 2011 Reader Recipe Contest

Vegan Moussaka

Just ditched meat but still tempted by certain foods? Don't give up. Here’s a helpful list to get you through.

The Essential 30

we nominated, you decided

You can make a variety of plant-based “milks” by blending raw nuts, seeds, and grains with water. Almonds, cashews, macadamias, Brazil nuts, hazelnuts, pecans, pistachios, coconuts, soybeans, hemp seeds, pumpkin seeds, sunflower seeds, sesame seeds, sacha inchi seeds, flaxseeds, quinoa, millet, rice, and oats can all be liquefied into delicious milks. Homemade milks are fresh, free of additives and preservatives, and you can completely control the integrity of the product: the quality of the ingredients, the sugar levels, and the texture.