Vegan

Tofu cream with tomatoes and peaches, our easiest veggie burgers, watermelon granita, and more plant-based recipes to keep you in the summer sun.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

With homemade quick pickles, this will be your new signature side dish.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

We tried 9 brands of vegan mayonnaise to see which ones can ditch the eggs and get away with it.

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

Double, triple, or quadruple the recipe and freeze for later.

The ultimate antidote to the winter blues.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein.

Like tempeh stir-fry with chile crisp and coconut rice, garlic-soy braised lentils, and a dairy-free cream sauce to pair with any pasta.

A creamy, curried soup you can make on a weeknight, no sweat.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.