31 Must-Make Hetty McKinnon Recipes to Celebrate Vegetables Every Day
![31 MustMake Hetty McKinnon Recipes to Celebrate Vegetables Every Day](https://assets.epicurious.com/photos/64d4f4fa4e0298a4bf029da4/16:9/w_320%2Cc_limit/Broccoli-Forest-Loaf_HERO_V1_final.jpg)
It’s easy to know aHetty McKinnonrecipe when you see one. They’re distinctly playful, or as my colleague Anna Hezel puts it, “they break all the rules of cooking in a really fun way.” There’s almost always an illuminatingaha!moment—likeboiling tofu for a bouncy, firm textureor using hot water for a malleable dumpling dough—that makes you smarter in the kitchen. But the ultimate stamp of a true Hetty recipe is her celebration of vegetables.
Before the bylines and cookbooks, McKinnon spread her love of vegetables through Arthur Street Kitchen, a salad delivery service she started in Sydney in 2011. In McKinnon’s culinary canon, salad isn’t just a bowl of leaves relegated to the sidelines—it’s an idea that’s only limited by one’s imagination. She looked to the seasons and the goings-on around her to dictate each of the dishes that she hand-delivered to people in her community.
This endeavor soon blossomed into a best-selling cookbook, titledCommunity, the first of four internationally beloved books featuring the limitless bounty of produce. With each project, McKinnon cemented her status as the veritable vegetable whisperer,turning broccoli into a whimsical forest cake, the humblewinter squash into a vegetarian ramen, and cabbage into the unlikely hero of today’s weeknight cooking. You’ll find all of those recipes plus more of our favorite veg-forward McKinnon creations in this collection.
-
Photo by Hetty McKinnon1/31
Sesame Broccoli With Crumbled Tofu
Blanchedbroccoliand bouncy tofu become a hearty one-bowl meal, dressed with Japanese chili oil and tons of sesame seeds.
-
Photo by Hetty McKinnon2/31
Tomato and Egg “Shakshuka”
Chinese tomato egg is reimagined in the form of shakshuka for a brunch showstopper worth peeling tomatoes for (don’t worry, the recipe guides you through it). Serve it with toasted bread or even some rice to mop up all the hard-earned tomato sauce.
-
Photo by Hetty McKinnon3/31
Chili Crisp With Oats
Old-fashioned rolled oats and coconut flakes are to thank for all the crunchy goodness in this texturally-rich version ofchili oil.
-
Photo by Hetty McKinnon4/31
Miso Oats With Egg and Avocado
This quick and simple riff on jook comes together in a fraction of the time (and effort) it would take to make its rice counterpart. Top it with egg, avocado, kimchi, and a spoonful of chili oil for a comforting, filling lunch.
-
-
Photo by Joseph De Leo, Food Styling by Micah Marie Morton5/31
Egg Salad With Grilled Broccoli and Chili Crisp
Charred broccoli, creamy egg salad, and a drizzle of chili crisp create a satisfying, comforting main dish, best served with toasted sourdough orflatbread.
-
Photo by Hetty McKinnon6/31
Mango Pudding
A dim sum cart staple, thismangopudding recipe requires just four ingredients, one of which is agar agar, a vegan gelatin substitute that gives the dessert its jelly-like consistency.
-
Photo by Hetty McKinnon7/31
Spicy Celery, Tofu, and Glass Noodle Salad
Crunchycelery, springy noodles, and chewy tofu bring textural contrasts to this salad bathed in a bright sesame-vinegar dressing.
-
Photo by Joseph De Leo, Food Styling by Liza Jernow8/31
Shawarma “Singapore” Noodles With Corn and Cauliflower
A New York take on Singapore-style noodles, this quick weeknight meal swaps curry powder for shawarma spice to create the ultimate street-food hybrid.
-
Photo & Food Styling by Hetty McKinnon9/31
Broccoli Forest Loaf
This savory cake with a whimsical broccoli forest running through the crumb delivers both style and substance. Top it with apoached eggfor brunch or grab a slice for lunch on the go.
-
Photo & Food Styling by Joseph De Leo10/31
Miso-Squash Ramen
Roasted squash adds a velvety, rich texture while miso amplifies all the sweet and savory flavors in this lightning-fast ramen full of fall vibes.
-
Photo & Food Styling by Hetty McKinnon11/31
Grilled Cauliflower Wedges With Herb Tarator
In this filling, meat-free weeknight dinner, sturdycauliflowergets burnished and tender on the grill, then nestled atop a nutty, lemony tahini sauce you’ll want to lick right off the plate.
-
Photo by Joseph De Leo, Food Styling by Anna Stockwell12/31
Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons
When roasted at a high temperature,cabbagebecomes a sweet and satisfying base for crispy chickpeas, herby croutons, and a lemony garlic mayo.
-
LUISA BRIMBLE13/31
Tomato and Walnut Pesto
Grilled tomatoes give this pesto a sweet-smoky edge, while walnuts and Parmesan bring a creamy, earthy flavor.
-
Photo by Luisa Brimble14/31
Deconstructed Falafel Salad
Get all falafel flavors—chickpeas, cumin, parsley, mint, and tahini—without any of the mixing, shaping, or frying.
-
Photo by Joseph De Leo, Food Styling by Micah Marie Morton15/31
Cacio e Pepe Noodles With Miso
Miso paste gives this take on the classic Roman pecorino-and-pepper pasta an extra savory, satisfying bite.
-
Photo by Laura Murray, food styling by Susie Theodorou16/31
Peanut Butter Noodles With Cucumbers
You can think of this peanut butter noodles recipe as a formula: A nutty, full-bodied base (you can use tahini instead of peanut butter) thinned out with a mix of something acidic to cut through the richness, something sweet for balance, and something salty for a jolt of umami. Toss in some cucumbers, green onions, thinly sliced snap peas, or shredded carrots, drizzle with some chili oil, and call it dinner.
-
Photo by Laura Murray, Food Styling by Micah Morton17/31
Turmeric and Coconut-Braised Cabbage With Chickpeas
卷心菜楔形沐浴在turmeric-accented coconut milk until meltingly tender and sweet in this pantry-friendly weeknight meal.
-
Photo by Laura Murray, Food Styling by Pearl Jones18/31
Sesame Tofu With Broccoli
Tofu is coated in cornstarch, fried until golden, then tossed in a rich tahini sauce along with broccoli for a vegetarian riff on the Chinese American classic—sesame chicken.
-
Photo by Isa Zapata, Food styling by Pearl Jones, Prop Styling by Anne Eastman19/31
Roasted Carrots and Chickpeas With Herby Cashew Cream
This salad letscarrotsshine, roasted alongside chickpeas and taken to the next level by an herbaceous cashew cream.
-
Photo by Laura Murray, Food Styling by Pearl Jones20/31
Tomato and Egg Drop Noodle Soup
This riff on the beloved Hong Kong dish takes its cues from egg drop soup. It’s designed to be a little sweet and a little tart, so taste and adjust your sugar and salt as needed until you achieve this balance.
-
Photo by Isa Zapata, Food Styling by Pearl Jones21/31
Pea and Ricotta Potstickers With Homemade Dumpling Wrappers
McKinnon makes homemade dumpling wrappers highly achievable with a simple hot-water dough. Combining just-boiled water cooks the protein in the flour which preventsgluten formationand reduces elasticity, resulting in a super malleable, easy-to-roll-out dough.
-
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker22/31
Pumpkin and Cheddar Strata
This cozy, make-ahead strata is a holiday must-have, starring a pumpkin-infused custard scented with nutmeg and herbs that’s balanced by salty sharp cheddar cheese.
-
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker23/31
Charred Green Beans With Brown Butter Vinaigrette
Green beans are charred until smoky and crisp-tender, then topped with crunchy bits of hazelnut and sage and garlic-infused brown butter vinaigrette, in this holiday-casserole-turned-stir-fry.
-
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman24/31
Creamy Cashew Udon With Crispy Mushrooms
Cashew cream is delicately sweet with a hint of nuttiness that lends an earthy depth and a silky finish to this noodle dish. It pairs well with the umami-packed pan-fried mushrooms and the heat and acidity from the vinegary topping.
-
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker25/31
Radicchio and Apple Salad With Mustardy Croutons
In this hearty salad, bitter chicory gets tamed by sweet apples and deeply roasted leeks. Creamy, garlicky yogurt is punched up with mustard to make a dressing that adds a perfect, cooling finish.
-
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker26/31
Sweet Potato and Onion Tempura With Chive Mayo
Give yoursweet potatoes松脆的天妇罗治疗素食面糊(consisting of all-purpose flour and cornstarch) that relies on cold seltzer to produce a light and crisp coating.
-
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker27/31
Roasted Brussels Sprouts With Maple-Soy Caramel
Mapleand soy sauce are a match made in sweet-and-salty heaven—a combo that pairs magically with the subtle vegetal bitterness of the Brussels sprouts.
-
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks28/31
Spicy and Sour Stir-Fried Potatoes
This recipe is based on the Sichuan dish qiang chao tu dou si. Shredded potatoes are stir-fried with chiles and Sichuan peppercorns and finished with sharp black vinegar.
-
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman29/31
Broccoli and Cashew Cream Soup
Cashew cream turns broccoli into a lusciously thick soup that you can dress up or dress down with add-ons and toppings of your choice.
-
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser30/31
Stir-Fried Curry Noodles With Eggs and Greens
Try your hand at making chewy, pillowy potato starch noodles, then give them the Singapore noodles treatment with the help of curry powder for an extremely satisfying meal.
-
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser31/31
Spiced Double Potato Noodles
This dish is one big potato party on a plate. When cooked, the potato starch noodles become translucent, bouncy, and rewardingly chewy, and the julienned potatoes add a crisp bite.
ByThe Editors of Epicurious
ByThe Editors of Epicurious
ByMeredith StettnerandThe Editors of Epicurious
ByKristi Kellogg,Jarrett Melendez, andThe Editors of Epicurious
ByGenevieve Yam
ByThe Editors of Epicurious
ByAnna Hezel
ByZoe Denenberg