The 15 Best Gifts For Vegetarians In 2023

"I love these seamless spatulas and find myself reaching for them all day long in the kitchen," said Laura Wright of the vegan blog The First Mess. "They’re perfect for scraping the last bits out of bowls and jars, stirring up sautéed veg and soups, and all kinds of baking applications."

"I have used all kinds of food processors in my home kitchen, as well as in professional kitchens," Wright said. "This model is easily the best one I’ve had. The paddle-style buttons are super handy and easy to control. There aren’t too many small crevices that are annoying to clean. And the machine is just super efficient at making dips, pesto, galette or pie dough, plant-based 'cheese' spreads, nut butter, and more!"

"I love these beans and cook them at home, specifically in a soup called Lombard Soup," said Cathy Whims, chef and owner of Italian spot Nostrana in Portland, OR. These popular beans are named after legendary cookbook author Marcella Hazan.

Lombard Soup "consists of beans in their liquid that have been cooked low and slow in the oven with aromatics, served over a piece of toast, and a drizzle of good extra-virgin olive oil. It's so delicious and rivals a meat dish any day of the week in my book!"

"I always have a few [Dario Cecchini mostardas] in my home pantry. My husband and I are so obsessed that we panic if we start to run low," Whims said. "It's fantastic on a cheese plate, good with fried eggs, and is the perfect condiment for a grilled cheese sandwich made with fresh mozzarella."

"A Japanese mandolin is great to help slice veggies nice and thinly, and you can cut them into sheets or a julienne of varying sizes," Ron Hsu, culinary director of Atlanta hotspots Lazy Betty and Juniper Cafe, said. "I use them at home and at the restaurant.” This one comes with four, super sharp stainless-steel blades, which reviewers say are super easy to clean.

"The Pineapple Collaborative makes some pretty tasty apple cider vinegar and olive oil that are sustainably harvested and crafted in small batches," said Amber Carregal, Willa’s lead bartender. "Carnivore or herbivore—it doesn't matter, you will love this set of ACV, olive oil, and salt." Bonus: Together, they make a super fancy salad dressing.

"A fantastic book that every vegetarian should own," said Jason Sirois, executive chef of Omaha's Kimpton Cottonwood Hotel. "If you want to learn modern vegetable cookery from a Michelin chef, this is the book for you. I refer to it often for our custom wedding menus here at the hotel, which are progressively becoming more veggie-centric."

"I use my Vitamix blender for smoothies and so much more!" said Jeanine Donofrio of the vegetarian blog Love and Lemons. "I make creamy vegan sauces, perfectly pureed soups, and the most oozy nacho cheese that’s made with sweet potatoes instead of actual cheese. A must-have in any vegetarian kitchen, in my opinion."

"You get the taste of the popular Momofuku Ssam bar from the comfort of your own home and with Impossible meat!" said Joe Ariel, founder and CEO of Goldbelly. "It is a vegetarian's dream. It includes all the ingredients so you get to put yourself in renowned Chef David Chang's shoes for a night."

This is a collection of all the best vegan dinners from the brains of our incredibly talented team of food editors. Inside are 70 different vegan recipes, from veggie ramen to sesame-infused mashed potatoes.

Vegetarian cooks definitely have tons of vegetables in their fridge, and these crisper bags made from organic cotton will make them last so much longer. Plus, they cut down on the need for wasteful plastic bags and are machine washable.

Now, what to do with all that fresh veg? Get your bud this handy spiralizer. With three different sized blades for three different types of cuts, it's perfect for whipping up veggie noodles, fun salads, or even crispy curly fries.

This gift definitely a bit of a splurge, but it's just the thing for a nondairy obsessive. It's super simple to use: Just add your milk base of choice (almond, oat, cashew, macadamia, coconut, and so on), add water, and hit "start." In less than 10 minutes, 20 ounces of nondairy milk will be ready to gulp down. From there, the applications are endless—smoothies, sauces, lattes, and more.