Is there anything vegetarian cooking can’t do? Whether it’s sweet and spicy tofu larb, an aromatic toor dal with whole boiled peanuts or the beautiful simplicity of a pile of roasted brussels sprouts, vegetarian cooking offers seemingly endless combinations of flavor profiles and textures — enough to satisfy any type of eater. The Veggie, a new newsletter from Tejal Rao, celebrates the vast and diverse world of vegetarian cooking, highlighting recipes from our archives every week. (If you haven’t signed up already, you can do so here.) Here are 11 vegetarian recipes that New York Times Cooking readers love.