Weeknight Vegetarian

If you're losing interest in your everyday cooking, try swapping in one of these powerful ingredients.
 
A breezy barley risotto gets a boost from goat cheese and cider
(The Washington Post, May 17, 2020; 10:00 AM)
 
Turn that bowl of pasta into a supercharged veggie vehicle with these 7 recipes
(The Washington Post, April 27, 2020; 10:00 AM)
 
Make a big batch of pantry-friendly tomato sauce for a leg up on dinner all week
(The Washington Post, April 12, 2020; 1:00 PM)
 
5 recipes that are easy on your wallet — and schedule
(The Washington Post, February 3, 2020; 3:00 PM)
 
Jamie Oliver brings a little plant power to the mac-and-cheese game
(The Washington Post, January 26, 2020; 10:00 AM)
 
No flash, all substance: Pasta with mushrooms is a weeknight classic
(The Washington Post, January 19, 2020; 10:00 AM)
 
Better breakfasts, less takeout, more togetherness: Our 2020 food resolutions
(The Washington Post, December 30, 2019; 10:00 AM)
 
When you’re short on time, a comforting bowl of ginger turmeric chickpeas is the answer
(The Washington Post, November 24, 2019; 10:00 AM)
 
Here’s a hearty way to get your greens: In a cheesy pan of lasagna
(The Washington Post, October 6, 2019; 10:00 AM)
 
With a hint of fall in the air, it’s time to tuck into cheesy stuffed eggplants with tomato and onion
(The Washington Post, September 22, 2019; 10:00 AM)
 
This genius sauce turns your pasta into a seasonal stunner — no matter the season
(The Washington Post, August 25, 2019; 10:00 AM)
 
Fried rice was made for those containers of leftover takeout in your fridge
(The Washington Post, August 18, 2019; 10:00 AM)
 
This quick Korean stir-fry serves up a bounty of fresh-cut vegetables
(The Washington Post, August 11, 2019; 10:00 AM)
 
If you hate a dry sandwich, this vegetable-packed, delectably messy ciabatta is for you
(The Washington Post, August 4, 2019; 10:00 AM)
 
When the summer slows you down, this cold avocado soup will pick you up
(The Washington Post, July 14, 2019; 10:00 AM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, June 28, 2019; 2:30 PM)
 
This polenta will satisfy for those nights when time is tight
(The Washington Post, June 25, 2019; 2:00 PM)
 
Forget crisp-tender. Cook broccoli longer, and it becomes as comforting as this bowl of pasta.
(The Washington Post, June 16, 2019; 10:00 AM)
 
A Greek-style collection of toppings turns these ‘pizzas’ into a glorious mess
(The Washington Post, June 2, 2019; 10:00 AM)
 
Get Voraciously’s Plant Powered newsletter and start cooking the way you want to
(The Washington Post, May 21, 2019; 9:00 AM)
 
Cook these meaty oyster mushrooms right, and they make for a satisfying sandwich
(The Washington Post, May 19, 2019; 10:00 AM)
 
How to make thrifty, creative meals with creamy bean puree
(The Washington Post, March 29, 2019; 10:00 AM)
 
This sun-dried tomato vegan mac and cheese is creamy and packed with savory depth
(The Washington Post, March 10, 2019; 10:00 AM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, March 1, 2019; 11:00 AM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, February 8, 2019; 11:30 AM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, January 25, 2019; 11:00 AM)
 
It’s time you mastered the dark art of tofu. This noodle dish will help you.
(The Washington Post, January 13, 2019; 10:00 AM)
 
This creamy soup will make you a black-eyed-pea believer
(The Washington Post, January 9, 2019; 1:00 PM)
 
Mushroom-walnut ‘meatballs’ add a plant-based dose of retro comfort to your pasta game
(The Washington Post, January 6, 2019; 10:00 AM)
 
The not-so-secret, one-pan strategy to fight food waste
(The Washington Post, January 4, 2019; 1:00 PM)
 
The secret to crisp, fast and gluten-free pizza? Chickpea flour.
(The Washington Post, December 31, 2018; 12:00 PM)
 
Sweet potato and poblano peppers make these sheet-pan fajitas really sizzle
(The Washington Post, December 24, 2018; 11:00 AM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, December 21, 2018; 1:00 PM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, December 14, 2018; 12:00 PM)
 
This dish brings the fire — and the fun — of Indian cooking to roasted cauliflower
(The Washington Post, December 10, 2018; 2:00 PM)
 
This celery salad with roasted mushrooms is a crunchy, hearty antidote to winter
(The Washington Post, December 7, 2018; 10:00 AM)
 
With celery in your stir-fry, tender crunch is covered
(The Washington Post, December 7, 2018; 10:00 AM)
 
One jarred ingredient makes this lentil soup almost effortless
(The Washington Post, November 26, 2018; 12:00 PM)
 
These are the 5 recipes our readers loved most this week
(The Washington Post, November 16, 2018; 12:45 PM)
 
This healthful rice salad is just the ticket for a post-feast, weeknight meal
(The Washington Post, November 13, 2018; 2:00 PM)
 
This stuffed butternut squash will make Thanksgiving vegetable lovers swoon
(The Washington Post, November 12, 2018; 1:00 PM)
 
Meal Plan of Action: Week 7 — Sweet dreams are made of greens
(The Washington Post, November 7, 2018; 3:01 PM)
 
If you’ve never thought to bake soba noodles, one wedge of this dish will sell you forever
(The Washington Post, November 5, 2018; 2:00 PM)
 
This is how you turn scalloped potatoes into a dinner-party dish
(The Washington Post, October 29, 2018; 2:00 PM)
 
This Mexican-style sandwich tastes like it took you hours to make
(The Washington Post, October 22, 2018; 2:00 PM)
 
Meal Plan of Action: Week 7 — Sweet dreams are made of greens
(The Washington Post, October 18, 2018; 1:37 PM)
 
Peas and carrots finally get their due in this spicy pasta with tahini
(The Washington Post, October 16, 2018; 2:00 PM)
 
This hearty fall soup doesn’t skimp on the spice
(The Washington Post, October 15, 2018; 2:00 PM)
 
Attention, food police: This vegan bourguignon passes muster
(The Washington Post, October 8, 2018; 2:00 PM)
 
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