Vegan

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

All thanks to a cult-favorite plant-based protein our editors buy in bulk.

This quick and crunchy dish relies on high heat and malty black vinegar.

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

Tahini (an untraditional but logical addition) adds richness to this plant-based riff on sesame chicken.

The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

No eggs, no butter, and one rather unexpected ingredient.

Bust up the “what’s for lunch” blues with this highly adaptable recipe for creamy, crunchy, salty-sweet noodles in peanut butter sauce.

Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams. 

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.

Coconut-creamy brussels sprouts, twice-roasted maple squash, and more plant-based goodness.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

Baking for a vegan? Going dairy-free? Forget a few items on your last grocery run? There’s a heavy cream substitute for that.