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<b>This collection of 100 recipes from NYT Cooking invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between.</b><br><br>Have you ever feared that you would still feel hungry after a vegetarian feast? Tried to cook for meat lovers… without the meat? Craved a more vibrant vegetable-packed breakfast worth jumping out of bed for? Whether you’re a devoted vegetarian or expanding your palate, <i>Veg Everything </i>will change how you think about plant-forward meals.<br><br>Curated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” <i>Veg Everything </i>serves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.” <br><br>Enjoy every bite of 100 standout NYT Cooking recipes, grouped by themes: hearty breakfasts and finger foods, seasonal salads and soups, meatless mains and party showstoppers. Discover irresistible meals anchored by a humble can of beans; shape-shifting tofu, from silky to crispy; meal-enhancers like broth and dressings; and vegetable-packed (and still decadent) pastas.<br><br>Think <b>Cauliflower Shawarma with Tahini </b>for a weeknight dinner, with leftovers for lunch; <b>Spicy Tomato Beans and Greens </b>to work magic with pantry staples; <b>Creamed Greens Pot Pie </b>on a holiday table; or a <b>Golden Potato and Greens Soup </b>that turns crisper-drawer veggies into the main event. <br><br>Featuring time-tested recipes and expert guidance from trusted writers <b>Melissa Clark, Eric Kim, Yewande Komolafe, Andy Baraghani, Hetty Lui McKinnon </b>and more, <i>Veg Everything</i> is an enthusiastic celebration of vegetables—for the veg-forward, the veg-skeptical and everyone in between.