The weather is cooler and the leaves are falling, which means it's time to dig in to cozy fall recipes—vegetarian, of course!

Before switching to a plant-based diet, food writer Richard Makin had a decidedly un-vegan job: making ice cream. He spent three years driving around London, selling ice cream sandwiches – before ...

This vegetarian riff on the traditional slow-cooked meat sauce swaps beef for nutty mushrooms and quick-cooking lentils, which simmer in a red wine sauce fortified with vegetable stock. Blended silken ...

Tanya Sichynsky is the author and host of The Veggie, our vegetarian cooking newsletter and a new video series. Every few months in my weekly newsletter, The Veggie, I set out to address a smattering ...

Looking for a hearty weeknight dinner? Our smoky vegetarian chili mac is here to save the day! It all comes together in one pot, and it's SUPER versatile. Throw in your favorite bean and pasta shape, ...

This simple and reliable collection of vegetarian staples — beans, pasta, tofu, salads and soups — will help you cook confidently all year long. By Tanya Sichynsky Whether you woke up with a Champagne ...

The Thanksgiving table is laden with plenty of side dishes that can satisfy the non-meat-eaters. But we’re long past the days of relegating our vegetarian and vegan guests to that fate. Sure, you can ...

If you’re looking to eat more plant-based foods – opting for vegetarian menu choices is one way to do so. It’s also a fabulous way to take in more veggies, fruit, whole grains and plant-based proteins ...

Minimize fuss and maximize flavor with veggie-forward recipes to make anytime. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ...