James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Minimal effort doesn’t mean compromising flavor. These simple vegetarian dishes are our go-tos for easy weeknight meals.
David Malosh for The New York Times
Tofu soaks up the peanut sauce and chars up nicely when roasted in the oven.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Drained tofu gets tossed with potato starch and salt, and thrown into the air fryer, where it puffs up and develops a crispy, crackling exterior.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
In this simple spaghetti, seasoned-and-toasted walnuts take the place of breadcrumbs for a crunchy topping.
Johnny Miller for The New York Times
Crisped cooked rice adds welcome crunch and chew to this salad of baby greens and seared halloumi.
This vegan version of the classic hard-shell taco comes together in less than 30 minutes.
Kate Sears for The New York Times
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
These garlicky, buttery noodles are perfect when you need a pantry meal that’s stellar but quick.
Julia Gartland for The New York Times
If you keep canned bean and tomatoes, onions and garlic on hand, you can make this dish any time.
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
To make this recipe vegan, substitute tofu for paneer and skip the yogurt.
Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
This tasty meal comes together in just 15 minutes.
Dane Tashima for The New York Times
From start to finish, this simple recipe uses only one skillet or pot.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
This easy, meatless recipe is deeply satisfying but still light. Visit New York Times Cooking for more recipes.