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Vegetarian recipes

No meat, no apology. Dishes that earn their place on the table without leaning on a fake-meat crutch — vegetables, grains, dairy, eggs cooked with intent.

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Mushroom Risotto with cremini or mixed mushrooms, Arborio or Carnaroli rice and parmesan — Italy recipe

🇮🇹ItalyMedium

Cereal and Pasta Dishes

Mushroom Risotto

Arborio rice toasted dry in butter, then built up ladle by ladle with hot stock and mushrooms, finished off heat with cold butter and parmesan. No cream. The creaminess comes entirely from the starch in the rice — that is the whole point of the technique. It takes about 18 minutes of actual cooking once the rice goes in, and you cannot really walk away from it.

40 min480 kcal4 serves

🌿Vegetarian

Mushroom Soup with mushrooms, potato and carrot — Russia recipe

🇷🇺RussiaAdvanced

Soups

Mushroom Soup

A hearty Russian-style mushroom soup with dried porcini and pearl barley. The mushroom broth is intensely aromatic, the barley makes it satisfyingly thick — comfort food at its finest.

120 min200 kcal6 serves

🌿Vegetarian

Mushroom Wellington with portobello mushrooms, chestnut mushrooms and puff pastry — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Mushroom Wellington

A log of portobello mushrooms, duxelles, wilted spinach, and caramelized onion wrapped in golden, shattering puff pastry. This is the dish that makes vegan holiday cooking feel genuinely festive rather than compensatory. The key is managing moisture at every stage — mushrooms that are properly dried, spinach that is squeezed out, a filling that is cold when it meets the pastry. Get those things right and the pastry bakes crisp and dry rather than soggy at the base. The scored top, the knife going through the layers, the steam that rises — it's one of those dishes that impresses the table before anyone has even tasted it.

75 min480 kcal6 serves

🌿Vegetarian🌱Vegan

Mushroom, Spring Onion and Chilli Crisp Filo Bake with mixed mushrooms, scallions and chilli crisp — UK recipe

🇬🇧UKMedium

Vegetable and Mushroom Dishes

Mushroom, Spring Onion and Chilli Crisp Filo Bake

Layers of shattering filo pastry wrapped around a savory mushroom and spring onion filling, every sheet brushed with a mix of melted butter and chilli crisp. The result is somewhere between a Turkish börek and an Asian-inspired bake — deeply golden on top, fragrant with sesame and chilli oil, with the filling still juicy inside. One of those dishes where the technique is simple but the payoff looks and tastes unreasonably good.

55 min295 kcal6 serves

🌿Vegetarian🌶️Spicy

Mushrooms in Sour Cream with champignon mushrooms, sour cream and garlic cloves — Russia recipe

🇷🇺RussiaMedium

Vegetable and Mushroom Dishes

Mushrooms in Sour Cream

A quick, comforting Russian classic: champignons are sautéed with onion and garlic until golden, then finished with a velvety sour cream sauce. Ready in 30 minutes. Serve over toast, pasta or mashed potatoes.

30 min280 kcal4 serves

🌿Vegetarian⚡Quick

Naan Bread with plain flour, yogurt and instant yeast — India recipe

🇮🇳IndiaAdvanced

Flour and Confectionery Products

Naan Bread

Yeasted flatbread made with yogurt, cooked on a very hot cast-iron skillet until the surface blisters and the edges char. The yogurt softens the dough and relaxes the gluten — without it, the bread would be chewier and more bready. The skillet must be genuinely hot before the dough goes in: that instant heat is what turns the moisture in the dough to steam, inflates the bubbles, and gives the bread its characteristic uneven surface. Brush with butter or ghee immediately off the heat. Makes 6 pieces.

90 min280 kcal4 serves

🌿Vegetarian

Napoleon Cake (Russian Mille-Feuille) with flour, butter and milk — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Napoleon Cake (Russian Mille-Feuille)

Napoleon cake is Russia's iconic layered pastry: ten or more crisp, butter-rich pastry layers soaked overnight in a thick vanilla custard until they turn meltingly soft. The rough-chopped pastry crumbs pressed into the top are the signature finish. A Soviet festive staple since the 1950s, it takes time but no special skill.

180 min490 kcal12 serves

🌿Vegetarian

Napoleon Pie (Japanese Strawberry Mille-Feuille) with puff pastry, strawberries and heavy cream — Japan recipe

🇯🇵JapanAdvanced

Flour and Confectionery Products

Napoleon Pie (Japanese Strawberry Mille-Feuille)

Napoleon pie (ナポレオンパイ) is the Japanese name for a strawberry mille-feuille: three layers of crisp puff pastry stacked with cold custard, whipped cream and fresh strawberries. In Japan it is also sold as 苺のミルフィーユ, which simply means strawberry mille-feuille. The pastry is French, and using the name Napoleon pie for the strawberry version is Japanese usage: Maxim's de Paris, which opened in Ginza in 1966, sold its strawberry mille-feuille under that name. This home version makes 4 pieces from one 150 g sheet of frozen puff pastry instead of pastry made in house. It also leaves out the roasted sliced almonds that some shops press onto the sides and the orange liqueur that Maxim's put in its custard. It takes about 1½ hours start to finish, 1 hour of it the custard chilling while the pastry bakes.

70 min440 kcal4 serves

🌿Vegetarian

New York-Style Bagels with bread flour and yeast — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

New York-Style Bagels

A New York bagel is a ring of stiff wheat dough that is boiled and then baked — the New York take on a bread of Ashkenazi Jewish origin. The dough is lean, with no fat and no eggs: only bread flour, water, yeast, salt and barley malt syrup. With 58% water it is much stiffer than ordinary bread dough and has to be kneaded until smooth and elastic. After a night in the refrigerator, which builds flavour, the bagels are shaped and boiled for a minute a side in water with malt syrup, to which this home version adds a spoonful of bicarbonate of soda for a darker crust; the boil gelatinises the starch on the surface, sets the crust and gives the dense chew that separates a bagel from a roll. They are then baked in a hot oven until deep golden-brown and shiny. Seeds or 'everything' seasoning go on while the bagels are still wet from the pot, and they are eaten split with cream cheese and smoked salmon, or warm with nothing at all. Start the day before: the work and the oven take about 70 minutes, but the dough also rises for an hour, spends 8 to 24 hours in the refrigerator and rests for 30 to 45 minutes once shaped.

150 min280 kcal8 serves

🌿Vegetarian🌱Vegan

No-Bake Pistachio Cheesecake Cups with cream cheese, pistachio cream and biscuits — USA recipe

🇺🇸USAMedium

Sweet Dishes

No-Bake Pistachio Cheesecake Cups

No-bake pistachio cheesecake cups are individual cheesecakes with a crushed biscuit base, a filling of cream cheese, whipped cream and sweet pistachio cream, and crushed pistachios on top. Nothing is baked and there is no water bath: the filling sets in the fridge in about 3 hours. The pistachio cream is a sweet spread, which is why the cups taste like a pistachio dessert rather than a nut butter.

25 min640 kcal6 serves

🌿Vegetarian

No-Knead Bread with flour and yeast — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

No-Knead Bread

Four ingredients, five minutes of actual work, twelve to eighteen hours of waiting, and a screaming-hot Dutch oven. Jim Lahey published this method in the New York Times in 2006 and it changed home baking permanently. A very wet dough and a long slow fermentation do everything that kneading normally does — they develop the gluten structure and build the flavor. The result is a crackly crust, an open airy crumb, and depth of flavor that shorter methods can't produce.

780 min180 kcal10 serves

🌿Vegetarian

Obatzda with camembert, butter and cream cheese — Germany recipe

🇩🇪GermanyMedium

Appetizers and Sandwiches

Obatzda

Obatzda is the Bavarian beer-garden spread of over-ripe soft cheese mashed with butter, sweet paprika and onion, eaten on dark bread or torn off with a pretzel. It began as a way to use up camembert that had gone too far to serve in slices, and since June 2015 the name has carried an EU protected geographical indication: the finished spread has to be at least half cheese, built on camembert or brie. The work itself takes twenty minutes and needs nothing but a fork. What it does need is planning: an hour out of the fridge before you start so the cheese and butter are soft, and an hour back in it afterwards so the spread firms up.

20 min305 kcal5 serves

🌿Vegetarian🥑Keto⚡Quick

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