Sunset’s Most Popular Vegetarian Recipes
Thomas J. Story
The recipes you love most, from cauliflower to cilantro pesto and roasted kabocha squash.
You baked, braised, and roasted your way through Sunset’s collection of recipes. You made weeknight pasta in September, swapped pumpkin for kabocha in October, and are still working your way through the recipes you should be cooking in December. With the year coming to a close, we rounded up the recipes you read and loved most. You’ll see popular Sunset classics that you refer to year after year, new recipes we just published, and new-ish recipes (within the past few years) that are still near and dear to our hearts—and clearly yours, too.
Your Favorite New (ish) Recipes
Roasted Cauliflower with Cilantro-Pecan Pesto
Upgrade your usual weeknight roasted cauliflower with this cilantro-pecan pesto. We’re big fans of making extra and using the herby sauce throughout the week to liven up just about any dish you make.
Moroccan Carrot Salad
Israeli chef Alon Shaya of Denver’s Safta makes this Moroccan-style carrot salad with young carrots, which he prefers for their super tender skin. Roast them skin-on for added nutrients.
Sweet Potato Tea Cake with Meringue
Tartine Bakery’s sweet potato cake uses roasted, puréed sweet potato for a soft, moist crumb and a slight spiciness. Make this once and we guarantee you’ll be tasked with bringing it to any future potluck, ever.
Mu Shu Mushroom
This umami-packed vegetarian version of the traditional northern China dish swaps out pork in favor of wild mushrooms. You can use cremini or other fresh mushrooms instead, or try wood-ear mushrooms for a more traditional take.
The Semi-New Recipes You Just Really Love
Kabocha Squash Creme Fraiche Pie
This pie recipe uses kabocha squash, but you can also swap in other squash like Sugar Pie pumpkins or even canned pumpkin. Top each slice with crème fraîche, snuggle under a blanket, fully embrace the hygge.
Roasted Kabocha Squash with Farro and Mustard Greens
This warm kabocha salad is sweet, savory, and full of greens and grains. Don’t forget the finishing touches: shavings of ricotta salata or feta cheese and a glass of California Chardonnay.
Scrambled Eggs with Meyer Lemon Salsa Verde
The combination of a vibrant green sauce and three cheeses makes these scrambled eggs a lot more flavorful than your normal fried egg. Use leftover salsa verde on grain bowls or a baguette.
Raspberry Baby Dutch Babies
These mini versions of the traditional poufy pancake are made in muffin cups for individual-sized takes on the breakfast treat. Raspberries get warm and jammy in the oven, or you can swap them out for whatever berry you like best.
Whole Orange Cake
As the name suggests, this Whole Orange Cake uses every part of the sweet citrus fruit for a moist but dense effect. Don’t skip the powdered sugar and orange juice glaze, which perfectly finishes this not-too-sweet cake.
Sunset readers still depend on this modified margarita recipe when they want a twist on the classic cocktail. Our version uses pomegranate juice for a tart kick and deep magenta hue.
Read the 2021 Camping Issue
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