So many iconic cast iron recipes—burgers, steak, fried chicken, seared salmon, and so many more—center around meat and fish, and for good reason: nothing sears or fries better than cast iron. But what often gets overlooked is that the same qualities—superior heat retention and distribution—that make proteins love cast iron also apply to vegetables.

All this month we’re highlighting our best vegetable-forward recipes—from simple sides and snacks to show-stopper main courses—and adding new plant-based dishes to our canon of recipes. While all are meat free, some are completely vegan (and we’ve noted as such). Here are our favorites:

Starters and sides:


Zucchini Fritters (vegetarian)



"Kalezones" (vegetarian)


Shakshuka (vegetarian)