While peak tomatoes have moved on from markets, none of these recipes will make you rue their passing. Early autumn is one of the best times for meatless cooking, with an abundance of eggplant, cauliflower, young beets, and more—and mac and cheese is always in season.
One of our favorite new dishes comes courtesy of chef Michael Schlow, and is perfect for fall: roasted beets tossed with sherry and a touch of honey, finished with harissa-spiked yogurt and tangy caper vinaigrette. Make it an appetizer, a side, or a light main.
The tofu tacos at Takorean are some of the best street eats in Washington. Replicate the dish at home with a tofu filling of your choosing and this spicy, quick-pickled cabbage slaw. If “takos” aren’t your thing, try the tofu atop an Asian vegetarian rice bowl.
Curried lentil stew with eggs and spinach from Againn
This Irish-inspired restaurant may have closed, but we’re still fond of its hearty, meatless main: slow-cooked lentil stew topped with spinach and soft-cooked eggs.
Not all veggie dishes have to be holier-than-thou-healthy. Take this crowd-pleasing dip from chef RJ Cooper, which makes a decadent (but easy to make) starter or spread.
Chef Haidar Karoum drew from his Lebanese father’s recipe for this dish. The cauliflower can be oven-roasted instead of fried for a healthier take.
This is the kind of dish you can make on Monday and use over the next couple of days to toss into pasta, perk up sandwiches, and take to work for a healthy lunch.
We’ve encountered many mac and cheese varieties since procuring this classic Vidalia recipe, but it’s still one of best we’ve found (not to mention decadently rich). Substitute sharp white cheddar and fresh goat cheese for a more easily sourced formula.