Vegetarian

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Massage kale and brussels sprouts in a sweet, tangy dressing of rice vinegar, soy sauce, and honey, then serve it with creamy hummus and jammy eggs.

This savory granola will magically boost the flavor, protein, and crunch factor of any dish. Sprinkle it over a plate of whipped ricotta and crispy broccoli for an easy, veggie-centric meal.

The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple days.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.

On the continuum from slightly textured to exquisitely satiny spuds, use a potato masher (rustic, but fine!), ricer (nicer!), or food mill fitted with the finest disk (woooow!).

It’s ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Roasting the cabbage before it goes into this rich, cheesy gratin does double duty: it deepens the vegetable’s savory flavor and removes excess moisture from the creamy mixture.

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.

These roasted brussels sprouts get amazingly crispy on the outside and deliciously tender within. The date molasses–brown butter glaze makes them even better.

This steamed broccolini dressed with a salty-sweet sesame sauce is a perfect side for heavy winter dinners