Recipes for the Weeknight Vegetarian

Tofu and broccoli fried rice, lentil egg drop soup and tempeh tacos await you.

View in browser|nytimes.com Continue reading the main story January 22, 2022 Recipes for the Weeknight Vegetarian Beatriz Da Costa for The New York Times Do you aspire to cook more meatless recipes during the week? Surprise, surprise, we have some suggestions! (And you're signed up for The Veggie newsletter, right?) Give Kay Chun's 25-minute tofu and broccoli fried rice (above) a try, or these equally quick tempeh tacos from Ali Slagle. Naz Deravian's eshkeneh-yeh adas, Iranian lentil egg drop soup, is perfect on a cold night, and Dawn Perry's pesto and mozzarella French bread pizza easily satisfies those delivery cravings. For more ideas — for all kinds of eaters! — be sure to explore this collection of our most popular recipes of the week. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Eshkeneh-yeh Adas (Lentil Egg Drop Soup) By Naz Deravian 1 hour  Makes 4 to 6 servings Beatriz Da Costa for The New York Times. Food Stylist: Susie Theodorou. Tofu and Broccoli Fried Rice By Kay Chun 25 minutes Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Pesto and Mozzarella French Bread Pizza By Dawn Perry 20 minutes, plus 5 minutes' cooling Makes 4 servings Kate Sears for The New York Times. Food Stylist: Barrett Washburne. Tempeh Tacos By Ali Slagle 25 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018