EditorialA variety of vegetarian Thanksgiving dishes in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialMeaty portobellos stacked on top a vibrant red sauce fortified with dried chiles make for a striking vegetarian main. (Christopher Simpson/The New York Times)
EditorialMoin moin, a fluffy bean cake, is steamed in banana leaves and stuffed with mushrooms, in New York, Dec. 2, 2021. Food styled by Roscoe Betsill. Props styled by Getteline Rene. (Kelly Marshall/The New York Times)
EditorialHetty McKinnon?s sheet-pan mushroom Parmigiana, a recipe with a streamlined, vegetarian approach that?s easy to make and can be done in about 30 minutes, in New York, Nov. 10, 2021. food stylist: Simon Andrews (Johnny Miller/The New York Times)
EditorialFrench onion stuffing in New York, Oct. 12, 2021. Food styled by Simon Andrews. Props styled by Christina Lane. (Christopher Testani/The New York Times)
EditorialA seasoned chickpea mash is used for a vegetarian chapli kebab option at the Chapli & Chips halal food cart on Hillside Avenue in northeastern Queens, June 12, 2021. (Adam Friedlander/The New York Times)
EditorialA casserole, like Ali Slagle’s vegetarian baked alfredo pasta with broccoli rabe and lemon in New York, Jan. 28, 2020, is always a good idea for a hungry group. (Linda Xiao/The New York Times)
EditorialVegetarian skillet chili with eggs and cheddar, in New York, Oct. 30, 2019. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialHearty bean nachos with spicy salsa, a vegetarian dish made with pinto beans, carrots or sweet potatoes, and a tomato-and-tomatillo salsa in New York on Oct. 27, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialYewande Komolafe’s crispy bean cakes with scallions and herbs in New York on July 30, 2020. Food Stylist: Frances Boswell. (Beatriz Da Costa/The New York Times)
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