Vegetarian

Doused in a garlicky, spicy sauce, these crisp-tender Buffalo cauliflower bites are everything you love about Buffalo chicken wings, minus the meat.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

This versatile Chinese black bean sauce adds intense umami to a dish.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

The best ranch dressing doesn’t come from a bottle: it’s made from scratch with buttermilk, garlic and onion, and fresh herbs.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

It might be worth getting an air-fryer just to make air-fryer brussels sprouts.

Gourmet’s best eggplant Parmesan recipe starts with a quick homemade marinara and uses panko breadcrumbs for a satisfying crunch.

Serve this dish of dumplings over mushroom stew with a bright winter slaw or some pickles on the side.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

This is a sauce for lemon lovers, who crave sinking their teeth into lemon wedges even though they know it could ruin their enamel.

This fresh cabbage salad is always welcome addition to a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.