624 oil recipes

Oven-roasted peanuts coated in crushed chili peppers, cumin, and turmeric for a smoky, spicy snack. Golden and crunchy in just 30 minutes, these beat store-bought bar nuts every single time.

This is a very good sidedish, and a accompaniment with meat dish.

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Quick spaghetti with shrimp, asparagus, and ginger-lemon sauce ready in 20 minutes. Light, bright flavors perfect for easy weeknight elegance.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Panfried smashed potatoes boil red potatoes tender, flatten them, then pan-fry in olive oil until shatteringly crisp. Finished with parmesan and black pepper. Three ingredients.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

This vegan tofu turkey is the plant-based centerpiece your holiday table needs. Five pounds of pressed tofu shaped into a roast, stuffed with your favorite filling, then basted with nutty sesame oil and soy sauce until golden and crispy.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.