Vegan Recipes

"Vegan Recipes" is your passport to a vibrant world of plant-based culinary delights, perfect for both seasoned vegans and curious newcomers alike. Dive into a diverse array of dishes, from hearty lentil stews to luscious dairy-free desserts, that celebrate the rich flavors and textures of nature's finest ingredients. Whether you're looking to refresh your weekly meal plan or embark on a full vegan journey, this collection is your go-to guide for nutritious, delicious plant-powered cooking.

Tomatoes Vinaigrette

By Cybelle Tondu

Welcome to a summer symphony of flavors, starring ripe beefsteak or heirloom tomatoes in this remarkably simple yet sophisticated dish: Tomatoes Vinaigrette. In just ten minutes, transform plump, juicy tomatoes into a canvas for an aromatic vinaigrette infused with the warmth of smashed garlic and the herbaceous notes of oregano. A whisper of red or white wine vinegar dances on the palate, balanced by the velvet touch of extra-virgin olive oil. Arrange your artfully sliced tomatoes atop a delicate sprinkle of salt to enhance their innate sweetness, while a final flourish of flaky salt and freshly ground black pepper adds an irresistible savory crunch. Perfect as an alfresco appetizer or a tantalizing side, this dish captures the essence of the garden's bounty with every luscious bite.

10 min

NYT Cooking

Creamy Cauliflower Soup With Rosemary Olive Oil

By Lidey Heuck

This soup turns a short list of vegan ingredients into a sublimely silky soup Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

40 min

NYT Cooking

Lentils

By Ali Slagle

Gentle and creamy lentils add heartiness to soups, salads, sides and so much more This go-to method works with whole brown, green or black, and results in evenly cooked and seasoned lentils Drained and cooled lentils can be refrigerated in an airtight container for up to 5 days

35 min

NYT Cooking

Crispy Coconut Rice With Tofu

By Hetty Lui McKinnon

In many cultures, the crispy rice found at the bottom of the pot is the most prized mouthful, known as concón in the Dominican Republic, tahdig in Iran and nurungji in Korea (just to name a few) Inspired by the simple joys of scorched rice, this easy pantry-friendly recipe calls for seasoning a mixture of cooked rice, tofu and coconut with punchy store-bought Thai curry paste, then pan-frying it until a crispy layer forms The coconut is a surprising addition, delivering a lingering aroma that surprises in each bite

30 min

NYT Cooking