You probably already have most of what you need. A good chef's knife, cutting board, and a few quality pots and pans will handle 90% of vegetarian cooking. I'd add a food processor if you plan to make hummus or nut-based sauces regularly, but start simple and build your kitchen tools as you discover what you love cooking.

Protein is easier than most people think. Lentils, chickpeas, quinoa, nuts, seeds, and dairy (if you're vegetarian) all pack solid protein. The key is variety – rotate between different protein sources throughout the week. A typical day might include oatmeal with nuts for breakfast, a chickpea salad for lunch, and a lentil curry for dinner.

This usually comes down to seasoning and building layers of flavor. Vegetables need more seasoning than meat, and they benefit from techniques like roasting to concentrate flavors. Don't be shy with herbs, spices, acid (like lemon juice), and umami-rich ingredients like mushrooms, soy sauce, or nutritional yeast.

Absolutely, though some work better than others. Stews, curries, and pasta dishes adapt beautifully – just swap the meat for beans, lentils, or hearty vegetables like mushrooms or eggplant. The cooking times might change, but the flavor foundations usually translate well. Start with dishes that have strong sauces or spice blends.

Vegetarian cooking includes eggs and dairy, which gives you more options for richness and binding in recipes. Vegan cooking requires learning alternatives – like using flax eggs for binding, cashew cream for richness, or nutritional yeast for cheesy flavors. Both styles focus on vegetables, grains, and legumes as the foundation.