Hearty, Meatless Wonders

Vegetarian dirty rice, cabbage ragù and more smart recipes.

View in browser|nytimes.com Continue reading the main story March 5, 2022 David Malosh for The New York Times Hearty, Meatless Wonders Planning out your next meatless Monday? Allow us to make a few suggestions. Kay Chun's vegetarian spin on Southern dirty rice (above) employs mushrooms and black-eyed peas for a dish that's deeply savory and filling. This comforting ragù from Ali Slagle makes a lot out of just a few pantry staples and a head of red cabbage, and Hetty McKinnon's spiced chickpea salad will permanently change your lunch game for the better. Get more recipes — for all kinds of eaters! — in our weekly collection of the most popular New York Times Cooking recipes. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan. Creamy Broccoli Soup By Eric Kim 45 minutes Makes 4 to 6 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Red Cabbage Ragù By Ali Slagle 1 hour Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Dirty Rice With Mushrooms By Kay Chun 35 minutes Makes 4 servings Con Poulos for The New York Times. Food Stylist: Simon Andrews. Spiced Chickpea Salad With Tahini and Pita Chips Recipe from Hetty McKinnon Adapted by Julia Moskin About 1 hour Makes 4 main-course 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