Vegetarian Dishes

Vegetable Recipes

Potato Recipes

Mushroom Recipes

Pumpkin & Squash

Tofu

Always the bridesmaid, never the bride. For many of us, vegetables are often relegated to the status of ‘side dishes’, and are rarely the star of the plate. And while we could all be eating more vegetables, without the right techniques and taste principles, it can be difficult. If you&#x27;re tired of tasteless, mushy vegetables, keep reading. This guide contains everything you need to get excited about cooking and eating vegetables, so your greens can finally take center stage!

Looking for a shortcut to more flavorful vegetables? Check out our new spice blends.

Choosing your heroes: which vegetables are best suited to vegetarian mains?

When building veg-focussed meals, choose vegetables with both substance and flavor. Root vegetables like carrots and celeriac are delicious and filling. Likewise, eggplant, zucchini and cauliflower are all versatile candidates for a host of dishes, and tend to hold their own on the plate. Mushrooms are a staple in vegetarian cooking, thanks to their earthy flavor and slightly meaty texture.

Roasted root vegetables with brown butter and hazelnuts

– <a href="https://www.kitchenstories.com/en/recipes/easy-chinese-steamed-eggplant">Easy Chinese steamed eggplant with spicy garlic sauce</a> – <a href="https://www.kitchenstories.com/en/recipes/baked-zucchini-with-millet-filling">Baked zucchini with millet filling</a> – <a href="https://www.kitchenstories.com/en/recipes/oyster-mushroom-satay-with-spicy-peanut-sauce">Oyster mushroom satay skewers</a> – <a href="https://www.kitchenstories.com/en/recipes/lentil-moussaka">Red lentil and eggplant moussaka</a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-eggplants-with-sesame-dip">Roasted eggplant with sesame dip</a> – <a href="https://www.kitchenstories.com/en/recipes/zucchini-fritters-with-creamy-roasted-pepper-dip">Zucchini fritters with creamy roasted pepper dip</a> – <a href="https://www.kitchenstories.com/en/recipes/grilled-eggplant-parmesan-stacks">Grilled eggplant Parmesan stacks</a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-cauliflower-with-yogurt-dip">Roasted cauliflower with yogurt dip</a> – <a href="https://www.kitchenstories.com/en/recipes/baked-popcorn-cauliflower-with-hot-honey">Baked popcorn cauliflower with hot honey</a> – <a href="https://www.kitchenstories.com/en/recipes/eggplant-unagi-japanese-style-glazed-eggplant">Eggplant Unagi (Japanese-style glazed eggplant)</a> – <a href="https://www.kitchenstories.com/en/recipes/cauliflower-steak-with-orange-miso-sauce">Cauliflower steak with orange-miso sauce</a> Keep lighter, softer vegetables to supporting roles - cherry tomatoes, celery and leafy greens are all fantastic counterparts, but may leave you wanting more if you rely too heavily on them.

The key to flavorful vegetables is proper seasoning. Begin with salt: it&#x27;s important to use salt throughout the cooking process. Toss your vegetables with extra virgin olive oil and salt before roasting and make sure to liberally salt your blanching water. When working with watery vegetables like tomatoes and eggplant, consider salting them 15 minutes before cooking to ensure they are seasoned all the way through. Also consider other salty elements you&#x27;ll be adding, such as capers, olives and miso, and ensure you don’t over-season your veg. Once you have your salt game on track, it’s time to turn your attention to spices and flavorings to elevate your dish. If you’re looking for a shortcut (and let’s be honest, who isn’t), our in-house chefs have developed a range of versatile spice blends for every dish. Used as a dry rub, mixed with oil as a marinade or sprinkled over your dish to finish, you can’t go wrong with these home kitchen powerhouses. We’ve hand-picked four of our favorite vegetable seasonings in the <a href="https://shop.kitchenstories.com/products/pflanzen-power?utm_source=kitchenstories+app&amp;utm_medium=article&amp;utm_campaign=pflanzen+power&amp;utm_content=story&amp;utm_term=A1492" rel="nofollow">Pflanzen Power</a> set, ready to transform your veggie game for good.

Herby roasted vegetable grain bowl

– <a href="https://www.kitchenstories.com/en/recipes/mango-avocado-salad-with-lime-dressing">Mango-avocado salad with lime dressing</a> – <a href="https://www.kitchenstories.com/en/recipes/crispy-tofu-and-broccoli-stir-fry">Crispy tofu and broccoli stir-fry</a> – <a href="https://www.kitchenstories.com/en/recipes/sweet-and-sour-tofu">Sweet and sour tofu</a> – <a href="https://www.kitchenstories.com/en/recipes/sweet-potato-fritters-with-guacamole-and-poached-egg">Sweet potato fritters with guacamole and poached egg</a> – <a href="https://www.kitchenstories.com/en/recipes/roasted-vegetable-couscous">Roasted vegetable couscous</a> If you’re starting from scratch, choose a handful of spices and build a flavor profile to suit your tastes. These<a href="https://www.kitchenstories.com/en/recipes/bombay-style-potatoes"> Bombay Potatoes</a> use earthy cumin and garam masala to pack a punch. Harissa paste combines chili, garlic, citrus and warming spices for a complex, spiced heat; try it out in this<a href="https://www.kitchenstories.com/en/recipes/vegetarian-stuffed-bell-peppers-with-rice-and-feta"> Stuffed Bell Pepper</a> recipe. Finally, these<a href="https://www.kitchenstories.com/en/recipes/grilled-eggplant-with-herby-garlic-dressing"> Grilled eggplants with herby garlic dressing</a> deliver big on flavor with minimal fuss.

Turning up the heat: grilling, frying and broiling vegetables

Embrace high heat cooking to develop smoky flavors and amp up your veggie dishes. Cooking on a bbq or griddle pan adds flavor and texture to your veggies, as does quick frying vegetables or broiling on a sheet pan. We suggest leaning into high temperature, hard and fast cooking for big reward with minimal fuss and effort with these dishes:

Grilled vegetables with roasted garlic butter

– <a href="https://www.kitchenstories.com/en/recipes/crispy-parmesan-potatoes-and-beans-with-wild-garlic-dip">Crispy parmesan potatoes and beans with wild garlic dip</a> – <a href="https://www.kitchenstories.com/en/recipes/crispy-corn-zucchini-fritters-with-herb-dip">Crispy corn zucchini fritters with herb dip</a> – <a href="https://www.kitchenstories.com/en/recipes/cremiges-blumenkohl-zwiebel-gratin-5a22">Creamy Cauliflower and Onion Gratin</a> – <a href="https://www.kitchenstories.com/en/recipes/eggplant-parmesan">Eggplant Parmesan</a>

Low and slow(er): vegetable curries, soups and stews

Veg-packed curries, soups and stews make great use of seasonal vegetables. In comparison to slow braised meat dishes (which often require long cook times to achieve tender meat), veg-forward cooking allows you to develop complex, layered flavors in less than 45 minutes. Spice blends like<a href="https://shop.kitchenstories.com/products/gemuese-gewuerz" rel="nofollow"> Veggie Wunder</a> and<a href="https://shop.kitchenstories.com/products/tofu-gewuerz" rel="nofollow"> Tofu Lover</a>, combined with mixed vegetables, broths and pantry staples (like crushed tomatoes or coconut cream) create homely vegan dishes that are cost effective and freeze well. Be mindful of each vegetable’s cooking time, and add them to your pot accordingly (beginning with hardier veg and finishing with quick-cooking greens).

Quick and easy sweet corn soup

– <a href="https://www.kitchenstories.com/en/recipes/creamy-coconut-pumpkin-and-lentil-stew">Creamy coconut, pumpkin, and lentil stew</a> – <a href="https://www.kitchenstories.com/en/recipes/cauliflower-in-panch-phoron">Cauliflower curry with panch phoron</a> – <a href="https://www.kitchenstories.com/en/recipes/hot-chickpea-soup">Hot chickpea soup</a> – <a href="https://www.kitchenstories.com/en/recipes/thai-peanut-coconut-soup-with-rice-noodles">Thai peanut-coconut soup with rice noodles</a> – <a href="https://www.kitchenstories.com/en/recipes/easy-one-pot-halloumi-curry">Easy one-pot halloumi curry</a>

Veggie-carb swaps: low-carb, vegetable-packed cooking

Switching in fresh vegetables for pasta, rice or noodles is undoubtedly a great way to get more vegetables into your diet. Zucchini noodles, cauliflower rice or baked butternut squash are all great places to start. To make sure you’re left satisfied, load in protein-rich beans, lentils and nuts for a balanced, nutritious meal.

5-ingredient stuffed butternut squash

– <a href="https://www.kitchenstories.com/en/recipes/zucchini-spaghetti-with-lemon-sauce">Mediterranean zucchini spaghetti with lemon sauce</a> – <a href="https://www.kitchenstories.com/en/recipes/one-pot-creamy-cauliflower-rice-with-asparagus">One-pot creamy cauliflower rice with asparagus</a> – <a href="https://www.kitchenstories.com/en/recipes/fried-cauliflower-rice-with-chicken">Fried cauliflower rice with chicken</a> – <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-miso-cacio-e-pepe-with-squash-noodles">5-ingredient miso cacio e pepe with squash noodles</a>

The difference between a good salad and a great salad is texture. Using a handful of simple ingredients, you can easily level up your salad game. In order to break out of the ‘sides’ realm, and become a meal of its own, your salad needs to be both interesting and filling, going beyond chopped and dressed fresh ingredients. To add body (and calories that will keep you feeling full), look to pantry staples like pasta, noodles, chickpeas and black beans, as well as nuts, seeds, herbs and roasted root vegetables. Choose your own adventure using what you have at home, and tie it all together with your favorite dressing for a nutritious, veg-heavy meal equally worthy of your dinner table or lunch box.

Green bean and pea salad with white currants

– <a href="https://www.kitchenstories.com/en/recipes/roasted-beet-salad-with-horseradish-and-pumpkin-seeds">Roasted beet salad with horseradish and pumpkin seeds</a> – <a href="https://www.kitchenstories.com/en/recipes/kurbis-salat-mit-feigen-feta-und-quinoa-78b6">Pumpkin salad with figs, feta and quinoa</a> – <a href="https://www.kitchenstories.com/en/recipes/cold-noodle-salad-with-peanut-sauce">Cold noodle salad with peanut sauce</a> – <a href="https://www.kitchenstories.com/en/recipes/summer-pasta-salad-with-zucchini">Summer pasta salad with zucchini</a> – <a href="https://www.kitchenstories.com/en/recipes/refined-chickpea-salad">Refined chickpea salad</a> – <a href="https://www.kitchenstories.com/en/recipes/kisir-turkish-bulgur-salad">Kisir – Turkish bulgur salad</a> – <a href="https://www.kitchenstories.com/en/recipes/winter-salad-with-warm-goat-cheese">Winter salad with warm goat cheese</a> – <a href="https://www.kitchenstories.com/en/recipes/glass-noodle-salad-with-lemongrass-dressing">Glass noodle salad with lemongrass dressing</a> – <a href="https://www.kitchenstories.com/en/recipes/gnocchi-pesto-salad-with-snap-peas">Gnocchi pesto salad with snap peas</a> – <a href="https://www.kitchenstories.com/en/recipes/wild-rice-salad">Wild rice salad</a>

Pepping things up: restaurant quality vegetable dishes at home

Adding texture and dimension is important not just in salads, but all of your cooking. Crispy fried shallots to top off your noodles, a handful of cashews in your stirfry, or a quick addition of herby bread crumbs to crisp up a cheesy gratin... These are the low-effort-big-reward moves that make all the difference to your vegetarian cooking. Acidic elements also play a role in pepping things up. If your cooked vegetables are tasting flat, think about hitting them with a squeeze of fresh lemon juice or a zingy dressing to wake them up. Likewise, a silky yogurt dressing or creamy sauce can do wonders to tie your dish together.

Napa cabbage salad with ramen noodles

– <a href="https://www.kitchenstories.com/en/recipes/charred-asparagus-salad-with-creamy-basil-dressing">Charred asparagus salad with creamy basil dressing</a> – <a href="https://www.kitchenstories.com/en/recipes/gado-gado-indonesian-salad-with-peanut-sauce">Gado-gado (Indonesian salad with peanut sauce)</a> – <a href="https://www.kitchenstories.com/en/recipes/farro-salad-with-pumpkin-grapes-and-hazelnuts">Spelt salad with pumpkin, grapes, and hazelnuts</a> – <a href="https://www.kitchenstories.com/en/recipes/ruby-makes-rojak-malaysian-style-sweet-and-sour-salad">Ruby makes rojak (Malaysian-style sweet and sour salad)</a> – <a href="https://www.kitchenstories.com/en/recipes/bok-choy-and-crispy-tofu-stir-fry">Make bok choy and crispy tofu stir fry with Hanna</a> – <a href="https://www.kitchenstories.com/en/recipes/green-risotto-with-dandelion-pesto">Green risotto with dandelion pesto</a> Herbs are another underutilized element that will level up your vegetable cooking. Rosemary and thyme are favorites in stews and oven roasts, while soft herbs like parsley, mint, basil and coriander can be torn over your fresh salads or finely chopped and added to marinades. Salad dressings can also benefit from a sprinkle of dried or fresh herbs, such as our<a href="https://shop.kitchenstories.com/products/salatgewuerz" rel="nofollow"> Dressing Up</a> seasoning blend - it works as a one-step solution to hit your dressing with a combination of parsley, chili, onion, salt and pepper for an instant lift.

There you have it. The small but mighty moves that will transform your relationship with vegetables, so you can finally join the 5-a-day club. How do you like to enjoy your veg? Let us know in the comments!

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Cook, season, dress and finish everything from asparagus to zucchini, just like the pros.

Vegetarian main dishes: How to make veggies the hero of your dish

As a <a href="https://www.kitchenstories.com/en/categories/vegetarian-dishes">vegetarian</a> at the barbecue, are you tired of nursing the same old vegetable skewers? Sick of filling up on bread and dips, potato and pasta salad? Or have you invited vegetarian guests but you’re unsure what to offer? If you’ve said yes to any of the above, welcome: we’re here to show you creative, filling, and above all, tasty options for vegetarian grilling.

Usually relegated to the side dish bench, it’s time for their moment in the spotlight. When in season and properly spiced, veggies like potatoes and mushrooms, or even fruit, can become stars of the summer grill. Here’s how:

Grilled <a href="https://www.kitchenstories.com/en/categories/vegetable-recipes">vegetables</a> don’t need to be boring. Quite the opposite in fact! The grill imparts wonderful roasted flavors, emphasizing the true flavor of the vegetable, especially when helped along by the right seasonings. Read on to find out exactly <a href="https://www.kitchenstories.com/en/stories/how-to-season-your-roasted-vegetables-like-a-pro">how to season your veggies</a> for the ultimate flavor bomb (with a little help from our <a href="https://shop.kitchenstories.com/products/gemuese-gewuerz?utm_source=kitchenstories.com&amp;utm_medium=link&amp;utm_campaign=shop+promotion&amp;utm_term=A1476" rel="nofollow">Veggie Wunder spice blend</a>, for example).

– Eggplant – Zucchini, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-zucchini-and-scallions-with-hazelnut-gremolata-and-ricotta">Grilled zucchini and spring onions with hazelnut gremolata</a> – Bell peppers – Carrots – Onions – Leeks – Tomatoes – Corn, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-corn-with-miso-butter">Grilled corn with miso butter</a> – <a href="https://www.kitchenstories.com/en/categories/asparagus-recipes">Asparagus</a> – Fennel – Cauliflower – Broccoli, e.g. <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-sticky-hoisin-roasted-broccoli-wedges">5-ingredient roasted broccoli with hoisin glaze</a> – Salad, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-caesar-salad">Grilled Caesar Salad</a> made vegetarian with miso paste instead of anchovies and Worcester sauce Preparation tip: Grill your vegetables whole, sliced, diced as mixed skewers or wrapped in foil.

– <a href="https://www.kitchenstories.com/en/categories/potato-recipes">Potatoes</a> – Sweet potatoes Preparation tip: Pre-boil your potatoes and sweet potatoes for quicker, simpler grilling. Serving tip: Spice up whole-baked potatoes and sweet potatoes with dips and salad for a simple, yet delicious, <a href="https://www.kitchenstories.com/en/stories/making-the-old-baked-potato-new-again">Baked Potato</a>.

You already know that <a href="https://www.kitchenstories.com/en/stories/mushrooms-are-sneaking-their-way-into-all-my-meaty-recipes-and-i-love-it">mushrooms are one of our favorite meat alternatives</a>, as evidenced by our growing catalog of recipes. And these fascinating plants work brilliantly on the grill too! Whether stuffed, in a burger or threaded onto a skewer, they become a real umami bomb when barbecued.

Oyster mushroom satay with spicy peanut sauce

– Button mushrooms, e.g. <a href="https://www.kitchenstories.com/en/recipes/stuffed-mushrooms">Stuffed mushrooms</a> – Portobello, e.g. <a href="https://www.kitchenstories.com/en/recipes/portobello-mushroom-burger-with-mozzarella-and-pesto">Portobello burger with mozzarella and pesto</a> – Oyster mushrooms  – Herbed mushrooms Preparation tip: If you don&#x27;t give back the moisture lost on the grill, your mushrooms can quickly become dry. An oil-based marinade will help lock in the moisture, or brush them with a little oil while on the grill.

Grilled fruit has plenty of flavor potential. The smoky aroma pairs well with the sweetness of the fruit and offers a sophisticated balance of flavors. It can be a practical way to prepare dessert directly on the grill (e.g. with <a href="https://www.kitchenstories.com/en/recipes/vanilla-ice-cream">vanilla ice cream</a>), or in a delicious savory combination (e.g. with cheese or <a href="https://www.kitchenstories.com/en/recipes/summer-salad-with-grilled-peaches-and-zucchini">in a salad</a>).

3-ingredient roasted peaches with honey whipped cream

– Peaches, nectarines, and apricots, e.g. <a href="https://www.kitchenstories.com/en/recipes/summer-salad-with-grilled-peaches-and-zucchini">summer salad with grilled peaches and zucchini</a> – <a href="https://www.kitchenstories.com/en/recipes/grilled-pineapples">Pineapples</a>, e.g. <a href="https://www.kitchenstories.com/en/recipes/shrimp-and-pineapple-skewers">pineapple shrimp skewers</a> or <a href="https://www.kitchenstories.com/en/recipes/grilled-sweet-and-sour-pork-skewers">grilled sweet and sour pork skewers</a> with tofu instead of shrimp or pork – Melons, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-watermelon-salad-with-peach">grilled watermelon salad with peaches</a> – Figs – Apples and pears – Bananas, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-banana-with-chocolate">grilled banana with chocolate</a> Selection tip: Firmer fruits are better suited for grilling, as the flesh does not become mushy as quickly.

If you&#x27;re still looking for meat alternatives besides salads and vegetables, you&#x27;ll want to experiment with tofu, grilled cheese or specialty vegetarian grilling products. Follow these seasoning and preparation tips to get the best flavor out of them.

Vegetarian sausages, steaks and patties are now very similar to their meat counterparts in consistency and taste. They can therefore be seasoned like any other &quot;real&quot; meat for the <a href="https://shop.kitchenstories.com/products/fleischgewuerz?utm_source=kitchenstories.com&amp;utm_medium=link&amp;utm_campaign=shop+promotion&amp;utm_term=A1476" rel="nofollow">perfect finish</a>. In most supermarkets you can find a wide range of meat alternatives for vegetarian grilling, e.g. from soy, pea protein, wheat, lupins, or jackfruit.

Preparation tip: Meat substitutes usually cook faster! Be sure to grill them only on low heat, otherwise they may burn quickly on the outside or dry-out on the inside.

If you thought tofu was an unimaginative, bland meat alternative, we’re here to change your mind! With the right preparation and seasoning, it becomes an equally, if not more, sumptuous ingredient for grilling. The secret: a flavorful marinade and enough time for the flavors to permeate the entire block. Preparation tip: Firm tofu takes much better to grilling. Use extra firm tofu and squeeze it to remove excess liquid. This allows it to absorb marinades better. The marinades can be adapted to your preferences - with Mediterranean herbs, curry or garlic, ginger, and soy sauce as in these <a href="https://www.kitchenstories.com/en/recipes/tofu-satay-with-cucumber-salad-and-rice">tofu satay skewers</a>. Or simply add a pinch of your favorite <a href="https://shop.kitchenstories.com/products/tofu-gewuerz?utm_source=kitchenstories.com&amp;utm_medium=link&amp;utm_campaign=shop+promotion&amp;utm_term=A1476" rel="nofollow">tofu spice mix</a>. And remember, since tofu contains little fat, be sure to oil your tofu, the grill or the tray well beforehand. Still unsure about your tofu game plan? We’ve compiled <a href="https://www.kitchenstories.com/en/stories/tofu-for-beginners">everything you need to know about this versatile soy product here</a>.

Crispy on the outside, soft on the inside: Grilled cheese

In addition to all these delicious and varied options for a vegetarian barbecue, there is one that particularly delivers on melt-in-your-mouth perfection: grilled cheese. During grill season, you&#x27;ll find halloumi, feta, and even special grilled cheese products in many supermarkets. However, conventional cheeses can also find their way onto your grill.

Grilled halloumi and zucchini skewers

– Halloumi, e.g. <a href="https://www.kitchenstories.com/en/recipes/halloumi-burger-with-honey-mustard-sauce">halloumi burger</a> or <a href="https://www.kitchenstories.com/en/recipes/grilled-halloumi-and-vegetables-with-lebanese-garlic-sauce">Grilled halloumi and vegetables with Lebanese garlic sauce</a> – Manouri – Paneer – Camembert, e.g. <a href="https://www.kitchenstories.com/en/recipes/grilled-camembert">grilled camembert</a> or <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-crispy-camembert">5-ingredient crispy camembert</a> – Goat cheese wheels – Feta Selection tip: Cheeses with a high melting point are particularly well suited to grilling: they get nice and crispy on the outside and take on a smoky layer, while remaining soft on the inside. *Beware that <a href="https://www.kitchenstories.com/en/stories/wait-not-all-cheese-is-vegetarian">not every type of cheese is vegetarian</a>.

Stand out from the crowd: Creative side dishes for vegetarian grilling

As a vegetarian, you can be thankful that you no longer need to rely solely on side dishes to get your fill. Nevertheless, these BBQ accompaniments are among our favourites and are not to be left out! You can also browse our extensive collection of <a href="https://www.kitchenstories.com/en/stories/80-sides-to-bring-to-your-next-summer-picnic-and-grill">80+ side dishes for your next grill and outdoor dining</a>.

Dips, butter & bread: Indispensable grill sidekicks

Unusual and creative doesn&#x27;t have to be complicated! How about a simple, fresh ciabatta that practically bakes itself (without kneading!) with a colorful selection of next-level butters and dips?

Homemade curry butter

No-knead ciabatta

<a href="https://www.kitchenstories.com/en/recipes/homemade-tomato-butter-with-parmesan">Homemade tomato butter with Parmesan</a> <a href="https://www.kitchenstories.com/en/recipes/homemade-herb-butter-with-spinach">Homemade herb butter with spinach</a> <a href="https://www.kitchenstories.com/en/recipes/spinach-and-artichoke-dip-en">Spinach artichoke dip</a> <a href="https://www.kitchenstories.com/en/recipes/white-bean-and-fennel-dip">White beans and fennel dip</a> <a href="https://www.kitchenstories.com/en/recipes/muhammara-middle-eastern-walnut-and-roasted-bell-pepper-dip">Muhammara (Middle Eastern walnut and roasted bell pepper dip)</a>

Want more variety? These grilled salads go perfectly with everything you&#x27;d find on your grill. Thanks to new flavor combinations and exciting dressings, they bring a breath of fresh air and are guaranteed to win-over your BBQ guests.

Roasted potato salad with baba ganoush dressing

<a href="https://www.kitchenstories.com/de/rezepte/kartoffelsalat-mit-pesto-dressing">Pesto potato salad</a> <a href="https://www.kitchenstories.com/en/recipes/tangy-marinated-lentil-salad-with-feta">Tangy marinated lentil salad with feta</a> <a href="https://www.kitchenstories.com/en/recipes/summer-pasta-salad-with-zucchini">Summer pasta salad with zucchini</a> <a href="https://www.kitchenstories.com/en/recipes/gnocchi-pesto-salad-with-snap-peas">Gnocchi pesto salad with snap peas</a> <a href="https://www.kitchenstories.com/en/recipes/tiktok-s-vegan-green-goddess-salad">TikTok&#x27;s viral vegan green goddess salad</a> <a href="https://www.kitchenstories.com/en/recipes/quinoa-corn-and-avocado-salad">Quinoa, corn, and avocado salad</a> <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-panzanella-with-nectarines-and-halloumi">5-ingredient panzanella with nectarines and halloumi</a> You can find more <a href="https://www.kitchenstories.com/en/categories/salad">salad recipes</a> here as well as inspiration for the fastest way to whip up delicious salad dressings, e.g. with <a href="https://shop.kitchenstories.com/products/salatgewuerz?utm_source=kitchenstories.com&amp;utm_medium=link&amp;utm_campaign=shop+promotion&amp;utm_term=A1476" rel="nofollow">our own salad seasoning</a>.

The right seasoning makes the (grill) world go round Vegetarian barbecue doesn&#x27;t have to be bland or monotonous. Once you&#x27;ve decided what to throw on your barbecue, the right seasoning is key to maximising your grill experience. To help, we’ve paired the perfect spice mixes for grilling in our <a href="https://shop.kitchenstories.com/products/grillgewuerze" rel="nofollow">grill party spice set</a>. While you’re at it, get to know our other exciting spice blends and sets that offer competitive pricing in our store: <a href="https://shop.kitchenstories.com/?utm_source=kitchenstories.com&amp;utm_medium=link&amp;utm_campaign=shop+promotion&amp;utm_term=A1476" rel="nofollow">Have a look now!</a> Get your grill ready! What are you going to put on yours for your next vegetarian BBQ? Let us know in the comments!

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Veggie Wunder Gewürzmischung

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Veggie Wunder seasoning

Meat Lover seasoning

Meat Lover Gewürzmischung

Tofu Lover Gewürzmischung

Tofu Lover seasoning

Dressing Up seasoning

No meat, no problem

Vegetarian Grilling: Tips and Recipes for the Hottest Veggie BBQ Party

Together with <a href="https://www.next125.com/en/" rel="nofollow">next125</a>, the household brand for high-quality kitchens, we’re traveling around Europe to visit the most exciting food markets there are. United by our passion to turn every cooking experience into a very special one, we invite you to explore the best products from the market with us, and along the way, learn how to transform them into a memorable dish at home. Check out the fourth episode of our &quot;<a href="https://www.kitchenstories.com/en/stories/to-market-we-go-join-us-in-provence-france">To Market, We Go!</a>&quot; series: This time, we&#x27;re joined by food blogger Melanie at the <a href="https://www.kitchenstories.com/de/stories/entdecke-den-ersten-slow-food-markt-osterreichs">Slow-Food Market &quot;Markt der Erde&quot;</a> in Austria’s bountiful Burgenland region.

To bring the flavors of Burgenland back with us to Berlin, we’ve created a recipe inspired by the market itself, both the local produce and the tips we picked up from the producers themselves. In this episode, food blogger Melanie Zechmeister, our guide to Burgenland, joins us back in Berlin in one of our next125 show kitchens to cook alongside Christian and reinterpret the classic strudel with unique produce they picked up at the market.

Melanie comes from a family of bakers, so it&#x27;s no surprise that she was only too happy to suggest a strudel recipe. Not only is the strudel deeply rooted in Austrian culture, but it&#x27;s also a pretty straightforward recipe, that can be made sweet or savory and can be varied according to your dietary style. Our recipe plays with tradition to make what we like to think of as a modern classic, with its smoked tofu and cabbage filling, potato gravy and the special touch of pickled black walnuts.

Cabbage strudel with smoked tofu and potato sauce

In this second episode of our Austrian journey as part of the &quot;To Market, We Go!&quot;, Christian and Melanie talk you through the produce they decided to include and share all their tricks for the art of strudel making.

The basics: tricks for the best strudel dough

&quot;In my family, we say: The strudel dough has to be paper-thin, so thin that you could read a newspaper through it!&quot; shares Melanie in the video as she skillfully stretches the strudel dough in different directions with two hands, a helpful technique for strudel dough, which is stretched, rather than rolled. The rising time of the dough itself is also crucial, as per Christian’s advice: The longer you let it rest, the more elastic the dough becomes.

After our visit to the Manufaba tofu factory (watch the first episode of our Austria stop to see it for yourself), Christian couldn&#x27;t get one product out of his mind: the smoked tofu. So how to include it into a traditional Austrian recipe? The woody fragrance of the freshly-smoked tofu reminded us of smoky bacon, which made it an easy leap to go for a classic cabbage stuffing and replace the bacon with finely diced smoked tofu. We sautéed the tofu from the market, letting it infuse the cabbage filling with the smoky note traditional calls for!

Our cabbage strudel is served with a silky potato gravy made with potatoes that Christian and Melanie brought back from the market from the region’s most famous organic vegetable producer. The floury potatoes were cooked with shallots and a light white wine to create a light, but creamy (and yet, without any dairy!) sauce that pairs excellently with the strudel.

The crunchy strudel dough and creamy sauce are complemented with a “special something” as a finishing top, which adds a hint of sweetness that rounds off the dish. At the market, Christian found a specialty that was previously unknown to many of us: sweet, pickled unripe walnuts, known as black walnuts, which have a distinctive flavor that is fruity with a hint of caramel If you don&#x27;t have pickled black walnuts handy, we recommend using dried fruit, caramelized nuts, or even halved grapes tossed briefly in a pan with melted butter.

And just like that, another market stop in our &quot;To Market, We Go!&quot; series comes to an end. This very special trip to Burgenland will continue to inspire us... and hopefully, you too! Have fun cooking and let us know what you thought of this installment!

Christian and Melanie Zechmeister cook up a recipe inspired by Burgenland’s Earth Market

Try This Vegetarian Take On a Classic Savory Strudel

From big bunches of Swiss chard to baskets full of juicy heirloom tomatoes, aromatic peaches to bundles of crisp red radishes, enjoying the abundance of summer is one of life’s simple pleasures. This article is part of “The Big Veggie Summer Issue,” a month of plant-based recipes presented by <a href="https://www.gardengourmet.com/" rel="nofollow">Garden Gourmet</a>. Whether you’re an omnivore or flexitarian, vegan or vegetarian, there’s something for everyone! To get up to date on all the amazing veg we’re cooking with this month, check back <a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue">here</a> for a full list of our latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for extra tasty content!

Since my sister decided to go vegetarian early on (for a while, though, much-loved salami-on-bread was an exception), we’ve cooked meatless dishes at home for as long as I can remember. That didn’t mean we just left out the meat or that my sister’s choices  were limited to side dishes: It was by no means boring or monotonous in our kitchen. Vegetarian cuisine is so versatile and often, it can be even more creative, as it&#x27;s not just about staging a piece of meat as the star guest with a few cameo-ing side dishes. As we all know, there are many solid reasons to either reduce our meat consumption or forgo it entirely, meaning veg-forward cooking can provide inspiration for us all.  True to our<a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue"> monthly issue theme,</a> we set out to find the 25 most popular vegetarian recipes on Kitchen Stories from the last few years and that you’ve loved cooking: From vegetarian versions of all-time favorites that we wouldn&#x27;t want to miss out on, to quick and easy pasta dishes, to incredibly delicious vegetarian dishes from around the world. These vegetarian recipes (and a few vegan, too) are not only nutritious and filling, but packed with flavor, too.

In a few of our vegetarian favorites, you&#x27;ll find Parmesan cheese as an ingredient. However, true veggies will be suspicious: Actually, not all cheese is vegetarian. Some people do make an exception for Parmesan &amp; Co. but if you prefer to be on the safe side, <a href="https://www.kitchenstories.com/en/stories/wait-not-all-cheese-is-vegetarian">you can read here which types of cheese you should use and what you have to pay attention to.</a>

<a href="https://www.kitchenstories.com/en/recipes/make-crispy-seitan-schnitzel-with-hanna">Seitan schnitzel</a>, <a href="https://www.kitchenstories.com/en/stories/the-best-ever-only-recipe-you-ll-ever-need-vegetarian-bolognese">vegetarian bolognese</a>, or vegetarian lasagna prove that many popular meat classics can also be made veggie. In case you missed it, o<a href="https://www.kitchenstories.com/en/stories/27-meatless-mains-you-and-your-meat-eating-friends-will-love">ur ultimate guide</a> to making any of your favorite dishes vegetarian provides all the tips. These recipes below have been firm favorites, since the meatless versions prove flavor is not a factor that’s lacking.

Pumpkin and spinach lasagna

Halloumi burger with honey mustard sauce

Tex-Mex stuffed peppers

Make crispy seitan schnitzel with Hanna

Pasta always works, any which way—both in summer (<a href="https://www.kitchenstories.com/de/stories/die-besten-pastagerichte-fur-den-sommer-mit-no-cook-sossen">try these no-cook pasta sauces</a>) and in many vegetarian guises. We’ll always love pasta (and we see that you do too) and have spent a lot of time celebrating it, showing you <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">how to cook pasta like an Italian</a>, <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">make pasta from scratch</a>, or learn <a href="https://www.kitchenstories.com/en/stories/how-to-cook-pasta-like-an-italian">how to better pair your pasta sauces to your pasta shapes</a>—stay tuned for more, soon. It&#x27;s quick to prepare, filling, endlessly versatile, and always delicious. Here are vegetarian pasta dishes you’ve loved to keep on rotation:

One-pot stovetop mac and cheese

Creamy pasta with broccoli

Whole wheat pasta alla norma

5-ingredient creamy tomato and basil pasta

Summer tagliatelle with zucchini and lemony breadcrumbs

Mushrooms, pumpkin, or potatoes make any dish extra hearty and filling without having to include protein in the form of meat. We like these dishes best when they are still <a href="https://www.kitchenstories.com/en/stories/9-crowd-pleasing-vegetarian-casseroles">steaming-fresh from the oven.</a> The most practical thing of all, is that while the dish is cooking in the oven, you duck out of the hot kitchen. If that&#x27;s not enough for you in the summer temperatures, stay away from the oven altogether, and head straight outside to the grill with a cool drink to try out <a href="https://www.kitchenstories.com/en/stories/6-meatless-favorites-to-throw-on-the-grill">our best vegetarian grilling recipes</a>.

Pesto baked rigatoni with mushrooms

Ricotta and spinach baked cannelloni

Baked gnocchi with gorgonzola and spinach

Curried pumpkin pasta bake

Loaded smashed potatoes

Zucchini and rice gratin

Vegetarian dishes from all over the world

There are so many vegetarian dishes around the world to take inspiration from, many of them with protein-rich fillers like <a href="https://www.kitchenstories.com/en/stories/the-best-ways-to-cook-with-tofu">tofu</a> and tempeh or versatile <a href="https://www.kitchenstories.com/en/recipes/zucchini-and-rice-gratin">seitan</a>. Not to mention that <a href="https://www.kitchenstories.com/en/stories/a-veggie-thai-red-curry-to-refresh-your-weeknight-cooking">veggie Thai curry</a> won favorite everyday dish in our Community Contest. With or without meat substitutes, these vegetarian recipes are sure to bring flavor and satisfaction.

Veggie coconut curry

Vietnamese-inspired summer rolls

Shakshuka

Sweet potato fritters with guacamole and poached egg

Make bok choy and crispy tofu stir fry with Hanna

Appetizers or a main? Vegetarian soups and salads

Summer and soups go together better than you think. When the heat is rising outside, they&#x27;re a welcome light dish. But if that&#x27;s still too hot for you, you can really cool off with our <a href="https://www.kitchenstories.com/en/stories/10-fresh-ingredients-10-cold-soups">ideas for vegetarian cold summer soups.</a> And, sure, if you&#x27;re thinking of a refreshing meatless summer dish that&#x27;s not too heavy on the stomach, you&#x27;ll quickly end up with a deliciously crunchy salad. Hopefully, the stubborn cliché that vegetarians and vegans only eat green leafy vegetables has subsided and we can all fully appreciate these creative, filling salad ideas.

5-ingredient sweet potato lentil curry soup

Caramelized pear, radicchio, and blue cheese salad

Roasted persimmon salad with maple-mustard vinaigrette

Cream of broccoli soup with crispy garlicky croutons

Roasted kohlrabi soup

Which of these recipes is your favorite vegetarian dish? Let us know in the comments!

These are your (and our) favorite vegetarian and vegan dishes to recreate!

25 Vegetarian Recipes You've Loved to Cook Again and Again

From big bunches of Swiss chard to baskets full of juicy heirloom tomatoes, aromatic peaches to bundles of crisp red radishes, enjoying the abundance of summer is one of life’s simple pleasures. This article is part of “The Big Veggie Summer Issue,” a month of plant-based recipes presented by <a href="https://www.gardengourmet.com/" rel="nofollow">Garden Gourmet</a>. Whether you’re an omnivore or flexitarian, vegan or vegetarian, there’s something for everyone! To get up to date on all the amazing veg we’re cooking with this month, check back <a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue">here</a> for a full list of our latest recipes and articles, and don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for extra tasty content!

At some point, just about all of us have experienced the frustration of searching for a reliably satisfying, straight-forward vegan or vegetarian recipe. While they most definitely exist, when scouring the internet’s treasure trove of recipes, it can be hard to find the ones that are meatless by design.

However, on closer inspection, we can often see that families and cuisines all around the world have recipes that are (sometimes unexpectedly) vegetarian or vegan, and always have been, long before the more wide-spread popularity of meatless and plant-based cooking. Of course there&#x27;s nothing wrong with setting out to develop <a href="https://www.kitchenstories.com/en/stories/6-magic-ingredients-to-deliciously-replace-meat-in-any-recipe">vegetarian or vegan versions</a> of beloved meat-centered recipes; I can personally recommend Hanna&#x27;s <a href="https://www.kitchenstories.com/en/recipes/make-crispy-seitan-schnitzel-with-hanna">crispy seitan schnitzel</a> or Christian&#x27;s <a href="https://www.kitchenstories.com/en/recipes/vegan-mac-and-cheese">creamy vegan mac and cheese</a>. In fact, on the contrary, it&#x27;s <a href="https://www.kitchenstories.com/en/stories/eating-for-the-planet-the-case-for-less-meat">better for our planet</a> and has been a huge success in showing people how easy it can be to eat more sustainably while still enjoying dishes they know and love.

Whether you follow a vegetarian or vegan diet, or if you’re just looking to cut out meat occasionally and need some fresh inspiration, here are some of our favorite “accidentally” veggie hits!

Sweet potato chaat

Not only is this recipe quick enough for a weeknight dinner, but it&#x27;s so delicious! It&#x27;s one of Prerana&#x27;s favorite Indian dishes and transports her back to the kitchen table of her childhood in Mumbai.

Ruby tries to make German cheese spaetzle

When it comes to cheesy spätzle, one thing we can agree on is that no one will agree on which recipe is the very best, but we love this cheese spätzle recipe from our editor Lisa. Remember to use vegetarian cheese if you want it to be completely vegetarian and not just meatless.

Youtiao (Chinese fried dough sticks)

Youtiao are long, deep-fried dough sticks, sort of like a Chinese donut if you will, and they taste especially delicious when you dip them in delicious hot soy milk for breakfast or a snack.

Easy japchae (Korean glass noodles with stir-fried vegetables)

Japchae is a Korean dish made with glass noodles and lots of fresh, stir-fried vegetables. It&#x27;s seasoned with sesame oil, sugar and soy sauce, which give the noodles a wonderful, thick dark sheen. Pro-tip: If you can find fresh <a href="https://www.kitchenstories.com/en/stories/mushrooms-are-sneaking-their-way-into-all-my-meaty-recipes-and-i-love-it">shiitake mushrooms</a>, marinate them in a little more sesame oil, soy sauce, and sugar for a few minutes before frying and adding them to this recipe.

Make oven-baked falafel with Steven

Sure, falafel are a classic dish—I hardly know anyone who doesn&#x27;t enjoy them—but few venture to make them at home. With Steven&#x27;s recipe, you don&#x27;t have to deal with the frying question, and they taste just as good as from your local falafel shop.

5-ingredient panzanella with nectarines and halloumi

Panzanella is a simple Italian bread salad that is almost always vegetarian. Lisa’s recipe goes for a fruity take on the classic, full of contrasting sweet nectarines, creamy halloumi, and crunchy crispy fried bread!

Chinese cold noodles

This recipe for Chinese cold noodles is incredibly easy, delicious, and quick to make, and I&#x27;m convinced that every household would benefit from having a recipe like this in their summer cooking repertoire.

Çilbir (Turkish poached eggs with yogurt)

A breakfast favorite in Turkish cuisine is çilbir, poached eggs with garlicky herb yogurt and spicy chili oil. Çilbir is on the table in 25 minutes and is at least as good for brunch or lunch.

Zwiebelkuchen (German onion pie)

A personal nostalgic favorite for me is onion tart: It reminds me of lantern parades for St. Martin&#x27;s Day, after which we warmed up in the village restaurant with this hot, hearty slice of cake, but it works well in summer in combination with fresh salad, too.

Gado-gado (Indonesian salad with peanut sauce)

What are your vegetarian or vegan favorites? <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">Upload your recipe</a> for the whole community to enjoy or let us know in the comments below!

Recipes that are vegetarian and vegan by design

10 Plant-Based Recipes That Have Always Been On Trend

This article is for those of us who often find inspiration in recipes with meat—but tend to stick to a vegetarian or vegan diet. For me, it’s the flavors, special techniques, and the way the dishes are put together as a whole that are particularly useful guides. But I&#x27;m convinced that a lot of (umami) flavor can also be purely plant-based. Whenever my colleagues release another hit (a recipe they&#x27;ve fine tuned to the last detail and tested again and again), I&#x27;m right in the front row thinking about how I could create a veggie version. That&#x27;s what happened to me with <a href="https://www.kitchenstories.com/en/recipes/devan-makes-grilled-lemongrass-chicken-lettuce-wraps">Devan&#x27;s chicken lettuce wraps</a> (and very often with Asian recipes, since I still have so much to discover and learn). I was curious about the marinade, which features, among other things, a very dark, almost black caramel (you can find what I used instead of chicken <a href="https://www.kitchenstories.com/en/stories/your-14-favorite-chicken-dishes-made-meatless">here</a>). But I was also quite taken with Ruby&#x27;s <a href="https://www.kitchenstories.com/en/recipes/italian-sausage-and-sage-lasagna">salsiccia lasagna with sage</a> and make it instead with a ground meat replacement. It’s no surprises I’m loving our <a href="https://www.kitchenstories.com/en/stories/the-big-veggie-summer-issue">July Big Veggie Summer</a> Issue (especially Andreas’ <a href="https://www.kitchenstories.com/en/recipes/mushroom-pad-kra-pao-vegan-thai-basil-stir-fry">mushroom</a> pad kra pao that he developed to mark the occasion, jackpot!). The recipe won’t exactly replicate the original, but that&#x27;s not necessarily the goal. It&#x27;s more about using the dishes to discover new approaches and new flavors and learning to cook recipes so that they suit you. The &quot;substitutes&quot; below are mainly to help you find the right consistency for a recipe. After all, the taste (usually) has little to do with the meat itself, but rather comes through the flavor-carrying fat and paired spices in the dish—and both also be integrated into your veggie version.

Plant-based substitutes to replace the meat in any recipe

I tend to turn to canned jackfruit when I want to try a great marinade and need something for salads or <a href="https://www.kitchenstories.com/en/recipes/devan-makes-grilled-lemongrass-chicken-lettuce-wraps">wraps</a>, for example. As a meat substitute, it holds up as it’s fibrous, stringy-but-tender texture creates a fall-apart effect. That&#x27;s why jackfruit was (or is still is?) all the range for a <a href="https://www.kitchenstories.com/en/recipes/pulled-bbq-jackfruit-sandwich">veggie pulled pork burger</a>. Pieces of jackfruit also work great in stir-fries or an all-vegetable goulash or stew.

Let&#x27;s stay on the topic of all things braisey: Have you ever had a <a href="https://www.kitchenstories.com/en/recipes/smoky-mushroom-goulash-with-bread-dumplings">mushroom goulash</a> or this <a href="https://www.kitchenstories.com/en/recipes/spicy-mushroom-ragu">mushroom ragout</a>? With the current summery temperatures, I can of course think of lighter dishes, but anytime of year, it&#x27;s worth putting this on your cooking list. When making mushroom braises, to build up flavor, I dice a handful of mushrooms (or their stems) as small as onions and garlic and sauté them all together and the rest goes into the goulash. Cook the mushrooms on high and add a little liquid to help carry the flavor into the rest of the dish. For example, I deglaze the mix with white wine to make a great base for intense, hearty sauces. For me, a sauce can always do with the addition of soaked dried mushrooms for added flavor. And if you’re looking for more meaty mushroom uses, fresh mushrooms make a great textural meat substitute, for example in this <a href="https://www.kitchenstories.com/en/recipes/portobello-mushroom-burger-with-mozzarella-and-pesto">portobello burger recipe</a>.

Ruby wrote it best: &quot;Eggplant has become our favorite katsu vehicle at home, over any<a href="https://www.kitchenstories.com/en/stories/a-global-love-affair-with-crispy-cutlets"> meat version</a>”. Her <a href="https://www.kitchenstories.com/en/recipes/eggplant-katsu-burger">eggplant burger</a> tastes so tender, crispy, and delicious that there’s no missing out. And for additional inspiration, try the <a href="https://www.kitchenstories.com/en/stories/this-crunchy-eggplant-katsu-burger-will-make-you-rethink-burgers-entirely">eggplant cordon bleu</a>.

Lentils can’t really be lumped together because, depending on the variety, they quickly become soft and creamy during cooking or remain firm to the bite. Red lentils, for example, can help your burger mixture hold together better because of their binding properties. For lentil bolognese, however, I prefer to use a mix of red (soft) and green or brown (firm to the bite) lentils or I add a few chopped nuts so that I don&#x27;t end up with a mushy mess on my plate.

Same goes here: Walnuts, cashews, chopped hazelnuts, and the like will help you achieve a more hearty, texturally-pleasing result. An addition of finely chopped nuts always do well in recipes that actually call for ground beef. I really encourage you to try things out and cook intuitively, because once you try new things and adapt recipes according to your preferences, you can&#x27;t help but go with your gut (and taste buds, of course).

The headline here should really be “soybean”, because of course, in addition to various types of <a href="https://www.kitchenstories.com/en/recipes/tofu-satay-with-cucumber-salad-and-rice">tofu</a>, <a href="https://www.kitchenstories.com/en/recipes/tempeh-fritters-with-fennel-sweet-potatoes-and-basil-pesto">tempeh</a> (which tastes great in place of beef <a href="https://www.youtube.com/watch?v=lMr448Q3pkk&amp;t=1s" rel="nofollow">in this recipe</a>) and etc. Tofu can be used diced in pretty much any stew or stir-fry or even crumbled and made into this flavorful <a href="https://www.kitchenstories.com/en/recipes/tofu-scramble">vegan scrambled egg</a>, which is so worth trying! <a href="https://www.kitchenstories.com/en/stories/seitan-for-beginners-what-it-is-and-how-to-cook-with-it">Seitan</a>, on the other hand, is something I love to use when I get <a href="https://www.kitchenstories.com/en/recipes/make-crispy-seitan-schnitzel-with-hanna">schnitzel fever</a>.

Have you got any go-to meat replacements? Or have you made a meatless recipe you’re particularly proud of? Let us know in the comments or <a href="https://www.kitchenstories.com/en/stories/new-on-kitchen-stories-upload-your-own-recipes">upload your own recipe</a> to share it with our global Kitchen Stories community.

Here’s how to achieve the meatiest texture and depth of flavor

6 Magic Ingredients to (Deliciously) Replace Meat in Any Recipe

Flavor—it’s what takes eating from something we must do, to something we want to do. This article is part of “The Flavor Issue” our month dedicated to dialing up every dish and making every day taste better. To follow along, you can <a href="https://www.kitchenstories.com/en/stories/welcome-to-flavortown-a-month-of-tips-tricks-and-recipes-to-savor">check back here</a> for an overview of all our latest stories and recipes from the issue. Don’t forget to <a href="https://www.instagram.com/kitchenstories_official/" rel="nofollow">follow us on Instagram</a> for behind the scenes, extra community content, and more! We hope to see you around Flavortown!

Whether it’s your door or your shelf or some combination of the two, we all have space dedicated to various sauces and condiments in our fridge. Why? Because these things are important! They add and build on flavor, whether you lean on them as finishing touches (think <a href="https://www.kitchenstories.com/en/stories/11-hot-sauces-that-are-on-fire-with-flavor">hot sauce</a> on your eggs), side dips (like <a href="https://www.kitchenstories.com/en/recipes/devan-makes-grilled-lemongrass-chicken-lettuce-wraps">Vietnamese nuoc cham</a>), or foundational seasoning elements (just about anything you put in <a href="https://www.kitchenstories.com/en/stories/all-the-ways-to-marinate-rub-and-grill-this-summer">a marinade</a>). While I—<a href="https://www.instagram.com/p/CPEg7WWABD1/" rel="nofollow">unlike the brave editors of NYT Cooking</a>—would most definitely not want to show you the condiment-y chaos inside my fridge, there is one saucy staple that I believe all fridges should have: Hoisin.

What is hoisin sauce and where does it come from?

Hoisin is a dark, thick, sweet, and salty sauce most commonly used in Cantonese cuisine. It’s easy to find in supermarkets, so you shouldn’t have to hunt too far and wide to find it. While the literal meaning of hoisin (shortened from hǎixiānjiàng) is “seafood sauce,” it does not actually contain any seafood or ingredient from the sea and is typically not used in any traditional seafood dishes. It’s not to be confused with the similarly dark, viscous oyster sauce—another popular Cantonese sauce made with flavorful oyster extracts.

Glossy hoisin sauce is naturally vegan, and one of my favorite ways to use it is as a delicious finishing glaze for roasted or grilled vegetables. The sauce offers a savory, rich, downright addictive fragrance to all kinds of veg, and takes what might otherwise be a simple, maybe even boring plate to something you’ll eat (or serve) with gusto.

While there are many great brands of hoisin sauce out there (from popular Lee Kum Kee to Kikkoman [also offering a gluten free version] to Flying Goose), hoisin sauce is super simple and totally worth making at home. The recipe is also fairly flexible, so you should be able to whip up a batch when you need it, as most ingredients are things you probably have on hand.

To make homemade hoisin sauce, add ¼ cup (60 ml) soy sauce, 2 tbsp peanut butter (or tahini), 1 tbsp honey, 2 tsp rice vinegar (or distilled white vinegar), 2 tsp toasted sesame oil, 1 clove grated garlic, and 1 tsp white miso paste (or Sriracha, or gochujang, or spicy fermented bean paste [doubanjiang]) to a bowl. Season with salt and pepper. Whisk well until smooth and combined, tasting and adding more vinegar, honey, or soy sauce as needed. The sauce won’t be as dark as store bought hoisin, but the flavor will be right on point if not better. For an even deeper, caramel flavor and color, you can sizzle the garlic in a bit of oil before mixing in the rest of the ingredients and cooking briefly—as suggested in <a href="https://www.bonappetit.com/recipe/hoisin-glazed-pork-chops" rel="nofollow">this recipe</a>.

Once you’re happy with the flavor, transfer to an airtight container and store in the fridge for up to one month. Store-bought hoisin should keep in the fridge for up to 18 months if properly stored. If you notice any mold, the sauce looks dry, or smells fermented or super sour, it should be discarded and replaced.

If you don’t have hoisin sauce, and can’t be bothered to make it from scratch you could use oyster sauce (just note it’s not vegetarian unless you buy a vegetarian version, of which there are options) or <a href="https://www.kitchenstories.com/en/stories/all-about-worcestershire-sauce-whats-in-it-and-how-to-use-it">Worcestershire sauce</a> as—in my humble opinion subpar but passable—substitutes.

Every which way to use hoisin sauce in your cooking

In Cantonese cuisine, hoisin sauce is most often used as a <a href="https://www.kitchenstories.com/en/recipes/asian-style-broccoli-soup">glaze or marinade for meats</a> or as a dipping or <a href="https://www.kitchenstories.com/en/recipes/vegetable-chow-mein">stir-fry sauce</a>. Char siu, or Cantonese barbecued pork, is one of the most common places hoisin appears—adding both a deep burnish and glossy crust to the flavorful pork. Peking duck is another common recipe where hoisin sauce is often featured as a salty, tangy counterpart to crisp-skinned, fatty duck, and sharp scallions (<a href="https://www.kitchenstories.com/en/recipes/duck-pancakes-with-cucumber-pomegranate-and-hoisin-sauce">here’s Hanna’s take</a> on the traditional dish, made at home). In Vietnamese cuisine, where hoisin (known as tương đen) is also popular, it’s a staple seasoning for bowls of <a href="https://www.kitchenstories.com/en/recipes/pho-vietnamese-beef-noodle-soup">pho</a> and a classic dip for <a href="https://www.kitchenstories.com/en/stories/how-to-make-fresh-spring-rolls-at-home">spring rolls</a>.

Outside of the more commonplace hoisin sauce applications, I can make plenty of other suggestions: drizzle it over a bowl or steamed rice with an egg and some sauteed greens, toss into your seasoning sauce for <a href="https://www.kitchenstories.com/en/stories/how-to-make-the-best-homemade-fried-rice">fried rice</a>, use it in place of barbecue sauce, brush it over your <a href="https://www.kitchenstories.com/en/recipes/smash-burgers">burgers</a>, mix it into a gingery <a href="https://www.kitchenstories.com/en/stories/how-to-make-better-salad-dressings">salad dressing</a>, mix it with mayo and swipe onto your sandwiches, add it to <a href="https://www.kitchenstories.com/en/stories/how-to-master-the-basics-of-stews-braises-and-casseroles">your favorite braise</a>, stir into some cooked noodles for a quick lunch, or quickly toss roasted or grilled vegetables with it before serving simply over a bed of rice or noodles—the simplest ticket to flavortown that we highlighted in our latest recipe, these <a href="https://www.kitchenstories.com/en/recipes/5-ingredient-sticky-hoisin-roasted-broccoli-wedges">5-ingredient sticky hoisin-roasted broccoli wedges</a>.

5-ingredient sticky hoisin-roasted broccoli wedges

Glazed broccoli has never looked (or tasted) so good

Thanks to Hoisin Sauce, Here's a Broccoli Recipe Everyone Will Love

Going meatless at least once a week is not just a meaningful way to make an impact for the environment, but it’s also a fun way to break up the weeknight dinner routine and get out of your cooking comfort zone. While there’s absolutely nothing wrong with a steady diet of meat and potatoes (those are the meals I grew up on!), consciously setting aside one day a week to cook something new, something meatless, is a simple challenge that all of us are capable of rising to meet—especially with these 27 filling recipes! The hardest part? Deciding which one to make first.

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