6 Tips for Tastier Vegetarian Food
By Rochelle Bilow
Cooking great vegetarian food is not rocket science. In fact, some of our favorite chefs—like Yotam Ottelenghi—embrace a veggie-forward menu, proving that we don’t need meat for flavor or substance. Whether you’re a full-time vegetarian, a fan of Meatless Monday, or begrudgingly eat your greens, there are a few tricks of the trade for making meat-free meals more satisfying.
1. Embrace Alterna-Protein
This (hopefully) goes without saying: A vegetarian meal needn’t be comprised exclusively of vegetables. In fact, please don’t toss some raw carrot and lettuce on a plate and call it good. We go for hearty, hefty, protein-packed options that round out the dish and can stand in for meat. Tofu is brilliant here, provided you treat it right. In the wrong hands, tofu can be bland with an unappealing texture. Season it well and pair it with big, bold flavors—and let the texture work for you, not against you. Give it a hard sear or grill it to impart a crust…or succumb to the softness and use it in a soup.
Another way we like to eat our tofu? As noodles! Yuba, strips of sliced tofu skin, are fantastic in a stir-fry. Other non-meat proteins to use and love include tempeh (made from fermented soy and grains), seitan (wheat gluten), and, of course, nuts and seeds. Whole grains contain protein—and are particularly tasty in salad.
See more: Winter Salad Ideas for Hardy Greens and More
2. Get a Little (or a Lot) Spicy
It’s easy to get wrapped up in the simple salt-and-pepper routine, but it’s especially important to go big and bold when it comes to seasoning your veggie-friendly food. Fresh herbs are your friend, as are dried spices. Break free from the usual suspects (We love you, thyme and rosemary, but it’s time to give someone else a chance in the spotlight). Hearty roasted root vegetables are the perfect blank canvas for experiments in spicing. Not sure where to start? Vadouvan, a blend made with shallot, onion, and garlic, adds a warming curry-like note. Like things hot? Try Aleppo pepper, a complex, spicy-sweet chile we’re obsessed with. Don’t be shy with the sauces, either. Harissa yogurt brings the heat and then calms it down with cooling, creamy dairy—it’s great drizzled over carrots. Or, go green with a herb-packed vinaigrette made from parsley, tahini, lemon, and garlic. No matter how you season it, be generous (liberal, even). You’ve got to play big to win big, right?
Get the Recipe: Spicy Tofu Stew
3. Build Deep, Dark Flavors
Just as a steak or roast can take on a deep, caramelized crust during a stovetop sear or aggressive roast, so can your veggies. Those crusty, crunchy, and crispy browned bits add flavor from the outside-in—not to mention, to sauces. Use a good amount of fat (more on that in tip no. 5) and crank the heat for vegetables that are golden-brown and crackling-hot, not mushy or soft. That whole head of cauliflower in the picture above wouldn’t be as much of a looker with milky, pale florets. Keep a close watch, though: It does’t take long to go from golden to blackened.
4. Use All of the Colors
Vegetables have a serious advantage over meat: They come in an array of stunning colors. From bright pink radishes to verdant kale, there’s a whole color wheel out there for you to explore—the Tomato and Cabbage Tabbouleh at the top of this article are proof. A visually appealing plate is way more satisfying to eat—and, of course, looks better on Instagram. Choosing in-season produce at the peak of ripeness ensures that the color will really pop. Think bright red tomatoes versus their pale winter cousins.
5. Don’t Be Afraid of Fat
Fat is flavor, so use it with wild abandon! Okay, maybe not wild abandon. But don’t fear it, either. People who cook with beef, pork, chicken, and lamb have an almost unfair advantage, because the meat’s fat keeps things juicy and flavors the dish. But with a little creativity, our veggie friends can game the system. Butter adds a sweetness to dishes when cooked with (and don’t even get us started on the wonders of nutty brown butter). If you’re vegan and butter’s a no-go, coconut oil should get heavy play in your kitchen. We love it so much, we even use it in our baked goods. Nuts make salads and grain bowls more filling. A drizzle of flavored oil adds richness to soups. A swirl of full-fat yogurt introduces unctuous creaminess. Go forth and cook!
See more: 19 Briny, Wonderful Olive Recipes
6. Fill Up on the Good Stuff
Hearty whole grains are important for feeling satisfied and full after a meal. Remember, vegetarian cooking does not have to mean rabbit food! Whether you make grains the centerpiece of the meal with a risotto or pilaf, or just add a quarter-cup to your salad or soup, they’ll add flavor, texture, and substance to a dish.
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