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

Creamy Dragon Fruit Smoothie Bowl

By Minimalist Baker

Creamy dragon fruit smoothie bowl ready in 5 minutes with 5 ingredients! Wholesome, creamy, nutrient-packed, and the perfect healthy breakfast or snack!

5 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