I can't believe it's been over a decade since 2013 turned into the unofficial Year of the Vegetarian Recipe. Back then, the idea that plant-forward dishes would dominate our weekly rotation wasn't just a trend—it was a full-blown revelation. I was knee-deep in testing recipes for Serious Eats, and honestly, the avalanche of vegetarian content we produced that year still blows my mind. Even now, in 2026, these dishes haven't lost an ounce of their charm. They are like those reliable friends who show up with a casserole when you're too tired to cook—and I'm not exaggerating.

Scrolling through the archives, I noticed something wild: those 17 recipes we obsessed over weren't just a flash in the pan. They became the backbone of countless home kitchens, mine included. Let's take a walk down memory lane, shall we? I promise you'll find at least three dishes you'll want to make tonight.

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The All-Stars of 2013 (And Why They Still Matter)

Before we dive into the juicy details, here's a quick roll call of the recipes that made the cut. Look at this line-up—it's like a vegetarian hall of fame:

  • Pasta With Mushrooms, Brussels Sprouts, and Parmesan

  • Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

  • Braised Eggplant with Garlic and Basil

  • Salt and Vinegar Spanish Tortilla with Quick Cheaty Aioli

  • Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

  • Eggs Baked in Avocado

  • Macaroni and Cheese with Black Beans and Chipotle

  • Crispy Buffalo Fried Cauliflower (Vegan)

  • The Best Vegan Mapo Tofu

  • Vegan Chickpea Cakes with Mashed Avocado

  • Crispy Kale, Brussels Sprouts, and Potato Hash

  • Creamy Brussels Sprouts and Mushroom Lasagna

  • The Food Lab: How to Roast Fall and Winter Vegetables

  • Hearty Escarole, Barley, and Parmesan Soup

  • Parisian Gnocchi

  • Creamy Cole Slaw

  • Mexican Street Corn (Elotes)

Now, I know what you're thinking: "That's a lot of Brussels sprouts." And you're right—we were clearly in the middle of a sprout renaissance. But each recipe brought something wonderfully unique to the table.

The Game Changers I Keep Coming Back To

Let me paint you a picture. It's a chilly Tuesday evening, and I'm staring into the fridge with zero inspiration. Without fail, my hand reaches for the ingredients for Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg. This dish is the culinary equivalent of a warm hug. The creaminess of the beans, the crispy-edged kale, and that gloriously runny egg yolk ... it's comfort food that doesn't weigh you down. Thirteen years later, it's still my go-to when I need a 15-minute miracle.

Then there's the Crispy Buffalo Fried Cauliflower. Oh, this one is a sneaky little devil. I've served it at Super Bowl parties as recently as 2025, and meat-eaters always do a double-take. The crunch-to-sauce ratio is insane, and it's completely vegan, which means everyone at the table can dig in. Every time I make it, I can't help but do a little happy dance by the stove. You would too, trust me.

And can we talk about the Vegan Mapo Tofu? Look, mapo tofu is a sacred dish for me—my grandmother made a version that could make you weep. So when Kenji López-Alt developed a vegan take that rivaled the original, I was skeptical. But the layering of Sichuan peppercorns, doubanjiang, and finely minced mushrooms ... it's pure sorcery. In 2026, with plant-based eating more mainstream than ever, this recipe still sets the gold standard.

The Dishes That Taught Me to Love Vegetables Differently

Not every recipe from 2013 was about bold flavors or quick fixes. Some were quiet teachers. The Food Lab: How to Roast Fall and Winter Vegetables changed my relationship with root vegetables forever. Before that guide, I'd toss carrots and parsnips into the oven with a shrug. After? I learned the magic of high heat, proper spacing, and the patience to let natural sugars caramelize. Suddenly, a simple sheet pan became a canvas. That method has informed everything I roast now, from delicata squash to broccolini.

The Hearty Escarole, Barley, and Parmesan Soup is another quiet achiever. It's not flashy, but on a gray January afternoon, it's exactly what you need. The barley gives it a satisfying chew, the escarole wilts into silky submission, and the Parmesan rind works its umami magic in the broth. I've made this soup so many times I could do it blindfolded, and it never fails to soothe the soul.

And then there's Mexican Street Corn (Elotes) —the life of the party. Crisp, sweet corn slathered in crema, sprinkled with cotija and chili powder, and finished with a squeeze of lime. We made this in 2013 for a summer cookout, and the bowl was scraped clean before the burgers even came off the grill. It's a timeless reminder that sometimes, the simplest things are the most unforgettable.

Why 2013's Vegetarian Playbook Still Works in 2026

Look, cooking trends come and go. We've seen the rise and fall of unicorn lattes, the cloud bread era, and even the bizarre butter board phase. But what makes these 17 recipes endure is their honesty. They're not trying to be something they're not. They rely on solid techniques, smart flavor combinations, and a genuine love for vegetables. No gimmicks, just good food.

If you're building a repertoire of reliable vegetarian dishes, you could do a lot worse than start right here. Whether you're a seasoned cook or a tentative beginner, these recipes meet you where you are. Give that Brussels sprout lasagna a whirl. Fry up some chickpea cakes. Roast a tray of winter veg until it's deeply browned and irresistible. I guarantee you'll find a few new best friends for your kitchen—ones that will stick around for another decade, no question.

So here's to 2013, the year that quietly reshaped our plates. And here's to all of you who keep these recipes alive. Happy cooking, friends.