Vegetarian

Former personal chef Celia Brooks Brown has only one struggle with eating vegetarian: the stigma. "I call it the 'v word,'" says the London-based cookbook author. Yet, just like Food & Wine's guide, she has still found a way to show the glamorous side of vegetarian food. It's not all salads and plain vegetables. Find meal ideas for casseroles, takeout alternatives, appetizers, even Thanksgiving recipes. It won't be hard to whip up a completely meatless and delicious meal whenever you need it.

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Carnitas Jackfruit Tacos

For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Don't turn the jackfruit too often while it cooks; give it time to develop a golden brown crust for the best texture and flavor. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos are a satisfying vegetarian meal.

Plant-Based Meat Has Thrived in Asia for Centuries—and It's Still Going Strong 

Whether you call it mock, faux, or plant-based meat, vegetarian substitutes for beef, pork, chicken (and even seafood) have a long history in the greater China region—and a delicious future.

Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat

Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal.

Vegetarian Lasagna “Bolognese” with Plant-Based Meat

This faux lasagna Bolognese delivers all the comforting flavors of the Italian classic, thanks to layers of richly seasoned plant-based meat and a quickly simmered marinara. Cheesy spinach and tender zucchini pack in even more vegetables, which get an extra umami boost from plenty of parmesan. If you’ve never cooked with plant-based meat before, trust your instincts and your eyes; it browns as it cooks, just like ground beef.
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Vegetarian Kofta Pitas with Plant-Based Meat and Yogurt-Tahini Sauce

Crispy lamb patties stuffed into pita have been pleasing eaters from the Mediterranean to the Middle East for centuries. This version trades lamb for plant-based “beef,” seasoned with tangy pomegranate molasses, fresh mint, and hot paprika to evoke the flavors of the classic. The plant-based meat mixture is somewhat loose; getting a good hard sear is the key to helping these patties stay together. A tangle of tart, sumac-tinted onions and a drizzle of tahini-laced yogurt sauce make these plant-based pitas a hearty and flavorful meal.

Oyster Mushroom Tamales with Mole Encacahuatado

Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.

Vegetarian Tacos

From kale, black bean and red chile tacos with queso fresco to crunchy tofu tacos, here are delicious and healthy vegetarian taco recipes.