Live Eat Learn

Preheat oven to 350°F (176°C). Rice: Cook 2 cups uncooked sushi rice with 2 ½ cups water according to package instructions. While rice cooks, heat ¼ cup rice vinegar until warm in the microwave. Stir in 2 Tbsp sugar and 2 tsp salt until dissolved. When rice is finished, gently fold vinegar mixture into the rice and set aside. Mash: In a large bowl, use a potato masher or fork to roughly mash 2 15-oz cans chickpeas. They should be mostly broken down with a few larger pieces remaining.

This post contains affiliate links. My marry me tortellini soup is rich and creamy, with sun-dried tomatoes, fresh cheese tortellini, and a full bunch of kale simmered in a smoky Tuscan tomato broth. It comes together in one pot in about 30 minutes (and tastes like the kind of soup that earns a marriage proposal). This marry me tortellini soup is vegetarian and the coziest thing you can make on a cold weeknight.

Prep: Preheat oven to 400°F (204°C). If serving with rice, get that going now. Sauce: Into a large (9×13 inch or similar) casserole dish, dump 2 13-oz cans coconut milk, 2 to 4 Tbsp Thai red curry paste*, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, and 1 Tbsp grated ginger. Whisk to combine. Fillings: Stir in 1 8-oz package sliced mushrooms**, 1 8-oz can water chestnuts (drained), and 1 cup shelled edamame.

This post contains affiliate links. This garlic and parmesan orzo cauliflower casserole is creamy, garlicky, and built in one dish with no boiling required. It’s ready in about an hour and tastes like something that took considerably more effort (shhh, our little secret!). This garlic parmesan orzo cauliflower casserole is vegetarian, creamy, and the kind of one-dish dinner that makes the whole kitchen smell incredible. This is the dump-and-bake format at its best.

Prep: Preheat oven to 400°F (204°C)*. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko. Cut cauliflower into bite-sized florets. Dredge: Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until crispy. Sauce: Set a small saucepan over medium heat and add the sesame oil, garlic, and ginger.

This post contains affiliate links. This easy quinoa vegetable soup is a bone-warming meal that combines the comfort of chicken noodle soup with the health perks of a veggie-packed bowl (and it comes together in under 30 minutes!). Cozy, brothy, and packed with protein. This is the vegetarian answer to chicken noodle soup. This soup is impossible to mess up. Throw everything in one pot, heat it up, and boom: soup.

This post contains affiliate links. My chana masala is warmly spiced, deeply savory, and built from pantry staples in about 30 minutes of active cooking. Chickpeas simmer in a fragrant tomato and spice base until the flavors meld into something that tastes like it took much longer to make. Rich, warming, and packed with protein. This is the weeknight curry that earns its place on the table every single time. Chana masala is one of the dishes I fell in love with while traveling.

Prepare the pan: Line an 8×8-inch baking dish with parchment paper. In a small bowl, whisk together the powdered sugar and cornstarch. Lightly dust the bottom and sides of the pan with some of the mixture and set aside. Whip the aquafaba: Add the aquafaba and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Briefly whisk by hand to fully incorporate the cream of tartar. Beat on medium-high speed until soft peaks form, about 5–8 minutes.

This post contains affiliate links. My dump and bake pesto orzo is creamy, herby, and loaded with veggies, with goat cheese that melts into the sauce as it bakes. Everything goes into one casserole dish, the foil goes on top, and 40 minutes later dinner is ready with almost no effort and almost no dishes. Creamy, cheesy, and packed with veggies. This pesto orzo bake is the dinner I make when I want something impressive without actually trying.

This post contains affiliate links. My Mexican street corn toast is smoky, tangy, and loaded with charred corn and creamy cottage cheese, all broiled on sourdough for the most flavorful 10-minute breakfast or lunch. This Mexican street corn toast is vegetarian, high in protein, and the fastest way to get elote flavors onto your breakfast table. If my jalapeño popper cottage cheese toast got you here, this is its Tex Mex counterpart: same high-protein base, completely different flavor direction.