I like to go all out cooking for friends and family, but, for myself, I keep it simple and, in doing so, I usually end up going vegetarian. The appeal of eating less meat has only grown since I started working on a vegetarian newsletter. Every week, I’m reminded that we have such a wealth of meatless recipes, and so many of them are well suited for weeknights. Below are a small but hopefully inspiring selection of vegetable-centric recipes that I think are worth saving for the week ahead.

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

2 (14-ounce) packages silken tofu, drained 2 tablespoons neutral oil, such as grapeseed 2 shallots, peeled and minced 3 garlic cloves, peeled and sliced 1 (1-inch) piece ginger, scrubbed and grated 3 tablespoons red curry paste 1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes 1 quart vegetable stock 1 (13.5-ounce) can full-fat coconut milk Salt ¼ cup soy sauce Freshly ground black pepper 1 ½ cups mixed fresh herbs, such as cilantro, basil and dill 2 scallions, thinly sliced 1 lime, cut into wedges, for squeezing

Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.

Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.

Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.

While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top each serving with about ¼ cup of the fresh herb mix.

Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that’s light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

Kosher salt 4 cups broccoli florets (10 ounces from 2 crowns) 1 pound cut pasta, such as medium shells 1 large garlic clove, smashed 2 packed cups fresh mint leaves (about 2 ounces from one small bunch) Black pepper ½ cup extra-virgin olive oil, plus more for serving 1 lemon, zested and juiced Parmigiano-Reggiano, for serving ½ cup walnuts, chopped

Bring a large saucepan of water to a boil over high heat. Add ¼ cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.

Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve ½ cup pasta cooking water.

Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and ½ teaspoon pepper. Pulse until smooth, then add the oil with the machine running.

Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and ½ teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.

Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

Tips: The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkle them on right before eating.

This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking — onion, celery and green bell pepper — result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.

2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 links pork or vegan andouille or chorizo sausage (6 ounces), cut into ½-inch pieces 2 celery stalks, thinly sliced 1 green bell pepper, diced 4 garlic cloves, minced 1 tablespoon tomato paste 2 cups cooked long-grain white rice 1 tablespoon creole seasoning Salt and black pepper 1 (15-ounce) can diced tomatoes 1 tablespoon hot sauce, plus more for serving 2 tablespoons sliced scallions

Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.

Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.

Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and ½ teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

Tip: This recipe is a great use of leftover cooked rice, but if you are making the rice from scratch, cook the grains in vegetable stock with 2 teaspoons creole or Cajun seasoning for an extra kick of flavor.

While kung pao chicken originated in China’s Sichuan province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don’t have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly.

1 tablespoon dark soy sauce 1 tablespoon soy sauce 1 tablespoon black vinegar 1 tablespoon sugar ¼ cup vegetable stock or water 1 teaspoon cornstarch 3 tablespoons neutral oil, such as grapeseed or canola 1 head cauliflower (about 2 pounds), cut into small 2-inch-long florets Kosher salt (Diamond Crystal) 1 green or red bell pepper, cored, seeds and membrane removed, and cut into 1-inch pieces ½ to 1 teaspoon Sichuan peppercorns, lightly ground in a mortar and pestle, spice grinder or crushed with a rolling pin 5 to 8 whole dried chiles, such as er jing tiao or chiles de arbol 2 garlic cloves, finely chopped 1 (1-inch) piece of ginger, peeled and finely sliced ⅓ cup roasted peanuts 2 scallions, white and green parts, finely sliced Steamed rice, to serve

In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.

Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and ½ teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 ½ minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.

In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

Richardson writes for The New York Times, where this story appeared.

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