Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Editors’ Collection From The Veggie Newsletter by Tanya Sichynsky Weekly vegetarian recipe suggestions from New York Times Cooking. Sign up to receive the newsletter in your inbox every Thursday. EmailShare on PinterestShare on FacebookShare on Twitter
Scuttlebutt Sara Bonisteel, Caroline Fidanza, Rebecca Collerton 2 hours (plus 1 day, if making pickled beets)
Easy Halloumi, Arugula and Tomato Sandwiches Alexa Weibel, Christina Morales, Jake Marsiglia, Costa Damaskos 1 hour
Superiority Burger’s Crispy Fried Tofu Sandwich Alexa Weibel, Brooks Headley 45 minutes, plus marinating
Easy Pink Peppercorn-Marinated Goat Cheese Rebekah Peppler 10 minutes, plus at least 2 hours’ marinating
Creamy Grits With Mushrooms and Chard Korsha Wilson, Bryant Terry, Rahanna Bisseret Martinez 1 1/2 hours
Vegan Brownies With Tahini and Halvah Charlotte Druckman, Amy Chaplin 1 hour 15 minutes, plus chilling
Spinach and Gruyère Breakfast Casserole Melissa Clark 1 hour 50 minutes, plus at least 8 hours chilling and 10 minutes resting