Vegan

Bright, inventive plant-based recipes that make vegan cooking effortless and delicious—think hearty grain bowls, creamy cashew sauces, roasted-vegetable mains, and indulgent dairy-free desserts. Whether you’re new to vegan cooking or a committed plant eater, find weeknight staples, show-stopping dinner-party dishes, and pantry-friendly swaps that celebrate seasonal produce and bold flavors.

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.

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

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

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

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.

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.

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

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

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

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

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.

Sweet Potato Hummus

By Liesel Davis

Adding water to this potato hummus recipe is key to a smooth and spoonable consistency.

Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger) Recipe

By J. Kenji López-Alt

A hearty chickpea and spinach stew flavored with ginger and tomato.

1 hr 5 min

Seared Sweet Potatoes With Chermoula

By Pete Wells

Boiling sweet potatoes instead of roasting them slows the rate at which their sugars are absorbed into the bloodstream, as does serving them in their jackets, which contain even more fiber. (Maintaining steady blood sugar levels can help with a range of health issues, from poor sleep to weight management to liver disease.) The somewhat flat flavor of sweet potatoes really benefits from a fresh herb sauce such as chimichurri, Italian salsa verde, zhug or North African chermoula. The potatoes can be boiled in advance, then reheated in the microwave and seared at the last minute, making this a quick light dinner with a small salad of young arugula or crisp chicories.

1 hr 10 min

Tabbouleh

By Martha Rose Shulman

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork. This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.

30 min

Crispy Okra Salad

By Suvir Saran

Chef Suvir Saran cuts okra into strips rather than rounds, fries them until crisp, then incorporates them into this delicious spiced salad with crunchy onions and fresh tomatoes. Food & Wine named it one of our 40 best recipes in 2018.

50 min

Celeriac, hazelnut & truffle soup

By Sophie Godwin – Cookery writer

Rustle up this healthy vegan celeriac and hazelnut soup as a starter on Christmas Day. Truffle oil adds a bit of luxury, or leave it out for a simple supper on a winter's night

1 hr 5 min