Vegetarian Recipes

Browse vegetarian recipes with ingredients, cooking times, original sources, and step-by-step instructions on Julienne.

• Blueberry Muffin Sugar Cookies

  These cookies are an essential component of my ice cream sandwiches (see page 207), but they're a terrific cookie in their own right. Light and fluffy, with a hint of cinnamon and pockets of jammy blueberries, they're a perfect midmorning or afternoon snack with a cup of coffee. And, of course, if there were such a thing as a breakfast cookie, this would surely be it.

• Spaghetti with Sweet Corn Pesto

  When I started writing this book, I knew there was one recipe that had to make the cut. This spaghetti was one of the first recipes I ever published on my website, and to this day it's by far the recipe I hear about the most from friends, family, and readers online. With fresh corn, cherry tomatoes, and basil, this pasta is a celebration of all things summer, but it's the corn 'pesto' — a sauce made with sautéed corn, garlic, Parmesan, and olive oil — that really makes it special. It's sweet, creamy, and savory with a flavor truly all its own. This recipe epitomizes the kind of food I like to make — it's colorful, fun to eat, and a little bit unexpected. And while it may use more pans and equipment than my average recipe, when you want to make a serious summer crowd-pleaser, it's worth every minute.

• Shaved Carrot Salad with Creamy Sesame-Ginger Dressing

  A refreshing salad featuring tender shaved carrots and crunchy carrot matchsticks, perfectly complemented by a creamy sesame-ginger dressing. Ideal as a picnic side in summer or a fresh, crunchy dish in winter.

• Honey Cornbread Waffles

  These Honey Cornbread Waffles offer a delightful combination of sweet and savory flavors, perfect for any meal of the day.

• Balsamic Shredded Brussels Sprout Salad

  Fig Balsamic Shredded Brussels Sprout Salad with Chickpea Crispies to welcome more nutritious fall meals

• Pumpkin Snickerdoodles

  Pumpkin Snickerdoodles are a delicious twist on a classic cookie, perfect for the autumn season.

• Broccoli-Cheddar Soup

  This soup aims to replicate the familiar taste of the broccoli-Cheddar soup you might enjoy at your favorite lunch spot, like the one at Panera Bread. Rich and creamy, it's a comforting favorite.

• Strawberry Coconut Banana Bread

  A moist and delicious banana bread with coconut flakes and fresh strawberries. Perfect for breakfast or a snack!

• French Onion Soup

  A rich and flavorful French Onion Soup made with caramelized onions, vegetable broth, and Gruyère cheese.

• Roasted Tomato Soup

  I love to make this soup in early fall when the weather has just started to cool off and the last of the tomatoes are still lingering at the farmers' market. To make sure the star ingredient really shines through, I use freshly roasted tomatoes, canned tomatoes, and tomato paste. Although this soup is delicious on its own, the Smoked Gouda Grilled Cheese Croutons (page 215) will take it over the top. Make a batch while the tomatoes are roasting and serve them on top. You may not need a full tablespoon of sugar if your tomatoes are sweet, so start by adding just a little bit, taste, and add more as needed.

• Smoked Paprika Tortilla Soup

  This simplified Mexican soup is served with crispy tortilla strips. It's traditionally made with corn tortillas, but you could use flour tortillas if that's what you have on hand. Baked tortilla chips save on cleanup and provide a crunchy garnish.

• Spinach & Cheese Egg White Breakfast Quesadilla

  A healthy and hearty breakfast quesadilla made with spinach, cheese, and egg whites. It's simple enough to enjoy your morning and filling enough to hold you over till lunch.

• Cheesy Autumn Vegetable Bake

  A comforting vegetarian dish featuring roasted butternut squash, broccoli, cabbage, and leeks, topped with a gooey, golden, mustardy cheese sauce. Perfect for a Sunday roast or a midweek dinner.

• Roasted Harvest Quinoa Salad

  A go-to lunch prep in the Fall, packed with nourishing ingredients and totally delicious. The kale and quinoa hold super well in the fridge making for delicious leftovers. The honey mustard dressing is paired with the roasted veg and crunchy chickpeas.

• Creamy Tuscan Spaghetti Squash

  Creamy Tuscan Spaghetti Squash is a delicious fall meal. Shallots, garlic, sundried tomatoes and parmesan come together in a dreamy sauce that gets tossed with spinach and topped off with an extra sprinkle of cheese. It’s healthy plant-forward food you’ll want to eat on repeat.

• Honey Pistachio Olive Oil Cake

  A gooey, sticky, and perfectly moist honey pistachio olive oil cake, the perfect fall dessert.

• Honeynut Squash Brown Butter Squash Pasta

  A delicious fall pasta dish featuring honeynut squash, brown butter, sage, and ricotta, topped with crispy sourdough sage breadcrumbs.

• Leeks & Beans For The Panicked Rabbit In Your Head

  A comforting dish of leeks and beans, perfect for a chilly morning or light lunch. It can be made vegetarian or vegan.

• Peach & Kefir Custard Pie

  A nod to my Georgia roots: an old-fashioned peaches and cream pie with a spin to make it grain-free and plant-based. Almond flour creates a sweet, crunchy crust, and kefir thickened with tapioca and arrowroot flour envelop fresh and delicious peaches to create this summertime pie.

• Lemon Burrata Pasta Salad

  A refreshing and light pasta salad with tangy lemon, creamy burrata, and crunchy pistachios. Perfect for a quick and easy meal.

• Caramel Apple Sourdough Coffee Cake

  A soft, buttery, and perfectly sweet Caramel Apple Sourdough Coffee Cake with a swirl of homemade caramel running through the middle. A delicious, decadent and cozy treat to enjoy with a cup of coffee on a crisp fall morning.

• Chole Spinach Wrap

  A simple, healthy meal of a wrap filled with chickpeas and spinach, spiced with chole masala and served with chutney.

• Baked Cinnamon Apple Butter French Toast

  Fall mornings are made for this cozy French toast. Stuffed with apple butter and cinnamon sugar, then baked until caramelized and dolloped with salted maple cream. Absolutely delicious.

• The Coziest Tuscan Butter Bean Soup

  Creamy butter beans in a rosemary-imbued broth with sweet pops of sun-dried tomatoes, ribbons of kale, and a touch of Parmesan for richness. This soup is ready in just 30 minutes.