All Year Round
These are my everyday vegetarian recipes that don’t depend on the season. They use pantry staples like lentils, rice, beans, tofu and spices, so you can make them any week of the year.
Readers come back again and again for the south Indian dal with coconut milk, my 15-minute sabudana khichdi and veggie ramen with mirin.
For a fast weeknight dinner, the Korean tofu vegetable stir fry is ready in 20 minutes.
And if you like to make things from scratch, try making vegan naan or my three-ingredient masa harina tortillas. Browse more of my year-round recipes below.
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Frequently Asked Questions
Traditional naan is usually not vegan because the dough is made with yogurt or milk and often brushed with ghee or butter. Some recipes add egg too. Our Vegan Naan skips the yogurt and dairy completely and still comes out soft and fluffy, perfect with a curry or dal.
Chakna is the Hindi word for the spicy, crunchy snacks served alongside drinks in India, a bit like bar snacks. Masala peanuts, roasted chickpeas and namkeen mixes are all popular chakna. Our Spicy Cocktail Peanuts are an easy homemade version.
Namkeen is the Indian word for savory snacks, and puffed millet namkeen is a light, crunchy snack mix made by tossing puffed millet with peanuts, sunflower seeds, curry leaves, mustard seeds and chaat masala. Make your own with our Namkeen (Puffed Millet) recipe.
Soak dried adzuki beans, then simmer them until tender, or use canned adzuki beans to save time. They hold their shape well and soak up spices, which makes them great in curries. Our Curried Adzuki Beans are a quick, protein-packed dinner with rice or flatbread.
Stir fries, dals and rice bowls work in every season. Try the Korean Tofu Vegetable Stir Fry, the Peas Pulao, the Delicious Szechuan Style Tofu or the Easy One-Pot Mexican Bean Soup.