Charred Vegetable Ragù

 

VICTOR PROTASIO

Former F&W editor Kelsey Jane Youngman uses the broiler to build flavor fast for her vegetarian ragù. "I set the roughly chopped mirepoix (a combination of yellow onion, celery, and carrots, with some portobellos and garlic for good measure) under the broiler to create a charred crust that adds layers of smoky flavor," she says. "Plenty of cremini mushrooms, Parmigiano-Reggiano, and dry red wine round out the sauce on the stove."

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Socca with Zucchini and Olives

PHOTO BY GREG DUPREE / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY CLAIRE SPOLLEN

Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it's topped with a summery marinated squash salad.

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Rustic Pepper Stew with Jammy Eggs

PHOTO BY LINDA XIAO / FOOD STYLING BY KATE BUCKENS / PROP STYLING BY MAEVE SHERIDAN

Editor in chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat. Once they're done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light meal.

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16of 30

Greens and Cheese-Stuffed Cinderella Pumpkin

PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY CHELSEA ZIMMER / PROP STYLING BY CHRISTINA DALEY

Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish.

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Root Vegetable and Cauliflower Tagine with Parsley Yogurt

© JESSICA SAMPLE

For food and travel expert Aida Mollenkamp, spiced Moroccan tagines are a dinner party staple because they can be made in advance. "In case something impromptu happens," she says, "you're not stressed about the main dish." Tagines are incredibly versatile, too. This version is vegetarian.

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Crabless Cakes with Hearts of Palm and Corn

© CON POULOS

That's right, these are faux crab cakes! When chopped, hearts of palm break down into shreds that look like fresh crab meat. Here they get seasoned with Old Bay, vegan mayonnaise, and Dijon mustard for a sensational main course.

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Sausage-Spiced Cauliflower Steaks

CAITLIN BENSEL

A quick spice blend of roasted fennel seeds, black pepper, and orange zest lends a sausage-like flavor to these roasted cauliflower steaks — without the meat. Browning the cauliflower before adding the toppings and melting the cheese ensures a tender, sweet, and nutty bite.

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Maple Root Vegetable Stir-Fry with Sesame

© CON POULOS

In Korea, cooks typically create stir-fries with just one kind of vegetable — lotus root, say, or potatoes. Chef David Chang decided to break with tradition and stir-fry an assortment of vegetables, including Jerusalem artichokes and parsnips. Also unconventional is the maple syrup he adds to the dish; there are maple trees all around South Korea but not much maple syrup.

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21of 30

Roasted Butternut Squash with Chorizo-Spiced Kale

PHOTO BY DAVID MALOSH / PROP STYLING BY AMY WILSON / FOOD STYLING BY MAGGIE RUGGIERO

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. Chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release the aromas, which provides a smoky foundation for this shoulder-season dish.

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Roasted Veggie Burgers with Carrot Ketchup

© JOHN KERNICK

Instead of creating a ground patty of beans, grains, and vegetables that replicates the look and texture of meat, chef Edward Lee serves this gorgeous ratatouille-inspired “burger” of colorful roasted vegetables layered with melty cheese. “It looks like a slice of a rainbow,” he says.

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