Vegan

Vegan recipes celebrate vibrant, plant-based ingredients—fresh vegetables, whole grains, legumes, nuts, and bold herbs and spices—creating dishes that are flavorful, nutritious, and cruelty-free. From simple weeknight meals to inventive comfort foods and elegant entrees, this category shows how deliciously diverse vegan cooking can be.

Grain-Free Tahini Granola

By Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

Tomato Aguachile

By Shilpa Uskokovic

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Garlic Confit

By Jeremy Fox

Learn how to make garlic confit, a simple preparation of roasted garlic in oil that improves just about everything it touches.

Sinukmani (Biko) with Latik

By Katrina F.

A classic Filipino sticky rice cake made with glutinous rice cooked in sweet coconut sauce and finished with crunchy toasted coconut curds (latik). Rich, sweet, and chewy—perfect as a celebratory dessert or anytime treat.

1 hr 30 min

Fennel & Cactus Salad

By Lubna ALRefai | Dietitian

A light, crunchy salad of shredded fennel, cucumber, radish and cleaned prickly pear cactus dressed with lemon, olive oil and dried mint. Refreshing and low-calorie—anise‑scented fennel adds satisfying crunch and flavor, making this a great diet-friendly side or light meal.

10 min

Garlic Confit Recipe

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

40 min

Maple Sweet Potatoes With Crispy Almonds and Sage

By Noor Murad

Drizzled with maple syrup and roasted until caramelized, these sweet potatoes make an easy autumnal side dish to serve as part of a larger festive spread, and can be served both warm or at room temperature. If getting ahead, make the crunchy, garlicky almond-and-sage topping well in advance to be spooned on top when needed. Be sure not to walk away when frying the garlic, as it can quickly turn bitter if over-fried, so stir often and adjust the heat as necessary.

45 min

Psites Patates (Lemony Roasted Potatoes with Oregano)

By Kate Winslow

Golden potato wedges and lemon slices are roasted together until crisp and fragrant, a perfect accompaniment to lamb chops or roast chicken.

55 min

General Tso's Chickpeas

By June Xie

You know the OG dish featuring chicken, but how about a veggie-forward one that features chickpeas? We've got you covered with this super savory stir-fry.

50 min

Fruit Salad

By Ali Slagle

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

20 min

Greek fennel and leek pie (marathopita)

By Alexandra Harris

Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.

1 hr 35 min

Gluten-Free Pizza Crust

By Chris Morocco

Recipes from Cook’s Illustrated and Antonella at Krumville Bake Shop in N.Y.C. both deserve big shout-outs for helping us develop this approach.

Penne all'arrabbiata

By GIC Kitchen

A quick and simple classic, this penne all'arrabbitata recipe is a great go-to pasta dish.

25 min

Granola

By Alton Brown

Homemade granola couldn't be easier with Alton Brown's recipe from Good Eats on Food Network. Maple syrup sweetens this healthy melange of oats and nuts.

Black Sesame Tofu “Basque” Cheesecake

By Hetty Lui McKinnon

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Tomatoes with Herbs and Almond Vinaigrette

By Dan Kluger

Juicy tomatoes are topped with fresh herbs and a nutty almond vinaigrette for a bright, elegant salad that’s simple enough for weeknights yet worthy of entertaining.

45 min

Cold Tofu Salad With Tomatoes and Peaches

By Hana Asbrink

Sweet, savory and refreshing for summer’s hottest days, this is the salad to make when tomatoes and peaches are at their prime, on the verge of bursting. Inspired by Italian caprese salad and Japanese hiyayakko, it features juicy, ripe wedges of peaches and tomatoes seasoned with flaky salt, which draws out their juices to mingle with soy-balsamic dressing and creamy silken tofu. Top the salad with a shower of fragrant basil and mint, a nod to the shiso that often accompanies hiyayakko, and a few cranks of black pepper. Be sure to spoon the umami-rich dressing (the best part!) over the tomatoes, peaches and tofu so that it pools at the bottom of the serving platter. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

20 min

Focaccia Genovese

By GIC Kitchen

This is a classic focaccia recipe which showcases exactly why the fluffy Italian bread is the pride of Liguria. Doused in olive oil and scattered with rosemary, it's found in bakeries across Italy.

2 hr

Mango Sticky Rice

By The Gourmet Test Kitchen

Classic Thai mango sticky rice (khao niaow ma muang), or steamed coconut rice with ripe sweet fruit, is easy to make at home with a makeshift steamer basket.

Lebanese Lentil Soup

By Kaumudi Marathé

Learn how to make adas bi hamoud, a tangy, aromatic, and comforting Lebanese lentil and lemon soup made with brown lentils, cumin, Swiss chard, and fresh lemon juice.

40 min

15-Minute Creamy Tomato Soup (Vegan)

By J. Kenji López-Alt

Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.

15 min

Suman (Filipino Sticky Rice)

By jillcooksthings

Simple 4-ingredient suman — Filipino sticky rice wrapped in banana leaves and boiled until tender. A comforting family recipe (how my Lolo makes it) served with a thick coconut-brown sugar sauce and optional toasted coconut.

3 hr 15 min

Miso–Butternut Squash Soup

By Rachel Gurjar

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro & chili crisp.

Spicy Cashew Scallion Noodles

By Kendra Vaculin

These saucy vegan noodles get their crunch from spicy cashews, sizzled in oil with grated garlic to create a savory, textural mix-in.

Vegan Cream of Mushroom Soup

By Chris Morocco

Using puréed mushrooms and cashews in the base means this cream of mushroom soup manages to be vegan and just as earthy, silky, and rich as the original.

Brothy Thai Curry With Silken Tofu and Herbs

By Yewande Komolafe

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

30 min

3-Ingredient Date Cookies

By FeedFeed | Chocolate

Naturally sweetened, no-bake mini treats made with Medjool dates, peanut butter and dark chocolate. Ready in about 25 minutes, they’re an easy, healthy snack or simple dessert you can store in the fridge or freezer.

25 min

Eggplant Roasted in Satay Sauce

By Meera Sodha

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Sweet-and-Spicy Squash With Scallion Oil

By Shilpa Uskokovic

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Filipino Carioca

By jillcooksthings

Carioca are Filipino street-food balls made from glutinous rice flour and coconut milk, deep-fried and coated in a caramelized brown sugar glaze. Crispy on the outside, chewy inside—serve warm on skewers for an irresistible snack.

30 min

Crunchy Greens With Carrot-Ginger Dressing

By Eric Kim

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

10 min

Hearty White Bean and Spinach Soup with Rosemary and Garlic Recipe

By J. Kenji López-Alt

White beans in a garlicky rosemary broth with wilted spinach make for a quick and easy, balanced, and delicious 30-minute meal in a bowl.

30 min

5-Ingredient Greek Chickpea Stew (Revithia)

By Sharon Brenner

This cozy, five-ingredient chickpea stew captures the essence of traditional Greek revithia with minimal effort. Plus it's vegan, freezer-friendly, and very satisfying.

1 hr 20 min

Ginataang Bilo-Bilo

By FEATR

A comforting Filipino coconut stew of soft glutinous rice balls (bilo-bilo), sago, jackfruit, sweet potato and saba bananas. Serve warm or chilled for breakfast, merienda, or a cozy dessert that tastes like childhood.

35 min

Curried Lentil, Tomato, and Coconut Soup

By Yotam Ottolenghi

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Guacamole

By Nagi

Recipe video above. A really great Guacamole, the way it's made in Mexico and in the best Mexican restaurants around the world! The secret step that makes this so special is making a paste with onion, chilli, coriander/cilantro and salt before adding the avocado. Mashing is key to release flavour. And nobody wants raw onion chunks in their guac!

10 min

Salted Chocolate–Tahini Bliss Balls (Tupak E-khorma)

By Molly Baz

These two-bite “bliss balls,” known in Persian cuisine as tupak e-khorma, are just fudgy and chocolaty enough to satisfy a sweet tooth craving.

Crispy Tofu with Maple-Soy Glaze

By Chris Morocco

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Air-Fryer French Fries

By Lisa A. Kaminski

Do not want the fuss of deep-frying? Here is how to make air-fryer french fries. The whole process, from peeling to seasoning, takes just 30 minutes.

40 min

Chickpea Pancakes With Kale and Fennel

By Chris Morocco

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. The kale-fennel salad with tahini dressing is a fresh, bright complement but is also delicious on its own.

Spiced Okra With Tomatoes Recipe

By Sho Spaeth

Frozen okra cooked in a spicy, tangy sauce until it's perfect for eating with flatbreads or dolloped on rice.

45 min

Charred Salsa Verde

By J. Kenji López-Alt

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. It only has four real ingredients and you can make it in 20 minutes.

55 min

Air-Fryer Tofu

By Eleanore Park

Much like air-fryer French fries, tofu becomes perfectly crunchy in the air fryer without the need for deep-frying or an abundance of oil. This recipe takes a cue from Eric Kim’s crispy tofu nuggets, using potato starch to create a crackly exterior. The potato starch and salt coating, as well as the circulating high heat, helps evenly draw out the moisture. Similar to many air fryer recipes, the tofu benefits from being tossed or shaken halfway through to ensure even cooking. If using a smaller air fryer, cooking spray helps prevent the cubes from clumping when piled into the basket. For a full meal, serve with rice and a squeeze of lime for an extra shot of brightness.

30 min

Lemon Potato Salad With Mint

By Melissa Clark

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

45 min

Spiced Chickpea Stew With Coconut and Turmeric

By Alison Roman

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

55 min

Stuffed Sweet Potatoes with Black Beans, Spinach, and Guacamole

By Katherine Sacks

This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.

Roasted Butternut squash soup

By Ahmad

This roasted butternut squash soup is fall comfort food at its best, plant-based but super creamy, nourishing, and cozy. With just 10 minutes of prep and a handful of basic ingredients, it’s one of our favorite soups to make during the fall and winter months. Perfect for those chilly days when you want something comforting yet wholesome.

1 hr 50 min

Seedy Oat Crackers

By Anna Jones

This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure you use chia seeds (they're not optional) and the total volume stays the same.

Focaccia

By Amelia Nierenberg

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient bread that is unexpectedly easy to make. Once a staple at Caroline Fidanza’s now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the “Saltie: A Cookbook” is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

30 min