54 Vegan Recipes That Are Healthy, Hearty, and Delicious
These aren't just great vegan recipes. They're great recipes, period. From gingery ramen noodles to grain salads, squash soup, and chocolate mousse for dessert, you'll be sure to please everyone at your table using one of these recipes.
Alex Lau1/54Seared Radicchio and Roasted Beets
Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
- Photo by Chelsea Kyle, Food Styling by Chris Morocco, Prop Styling by Bea Chastka2/54
Grain Salad With Pickled Onions and Herbs
Freekeh is green wheat with a slightly smoky flavor we love, but any whole grain you have on hand will work.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson3/54
Rice Noodles al Pomodoro with Chili Oil
We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.
- Photo by Alex Lau, Styling by Andy Baraghani4/54
Ginger Scallion Ramen Noodles
The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.
- Photo by Alex Lau5/54
Celery, Green Bean, and Tofu Salad with Chile Crisp
If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.
- Photo by Chelsie Craig, food styling by Kat Boytsova6/54
BA's Best Tabbouleh
The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
- 7/54
Vegan Butternut Squash Soup
If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't!
- Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen8/54
Crispy Tofu With Maple-Soy Glaze
Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth9/54
Coconut-Ginger Chickpea Soup
The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
- Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen10/54
Coconut-Chocolate Mousse
Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.
- Photo by Chelsie Craig, Food Styling by Kat Boytsova12/54
Chocolate-Almond Fridge Fudge
There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
- Photo by Chelsie Craig, Food Styling by Maggie Ruggiero13/54
Coconut-Creamed Corn and Grains
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
- Photo by Emma Fishman, Food Styling by Susie Theodorou14/54
White Bean and Spring Vegetable Stew
This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.
- Photo by Heidi's Bridge, styling by Molly Baz15/54
Vegan Coconut Lentil Soup
The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.
- Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood16/54
Ratatouille
Great produce doesn't need much to make it sing—try this vegan stew with hearty bread.
- Christopher Testani17/54
Vegan Chocolate Tart with Salted Oat Crust
The cookie-like crust is made with coconut oil, rather than butter.
- Photo by Alex Lau18/54
Vegan Caesar Salad
Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!
- Photo by Alex Lau, Styling by Sue Li19/54
Simple Khichari
This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen20/54
Crispy Tofu in Shiitake Broth
You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.
- Christopher Testani22/54
Tomato-Peach Salad with Tofu Cream
No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.
- Alex Lau23/54
Grilled Cauliflower Steaks and Scallions
Introducing: Your new favorite way to cook cauliflower. P.S.: The sauce is great on just about all veggies.
- Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski24/54
Chickpea Pancakes With Kale and Fennel
Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
- Peden + Munk25/54
Spicy Tofu Crumbles
Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.
- Eva Kolenko26/54
Italian Crudités
There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.
- Photo by Alex Lau, Food Styling by Yekaterina Boytsova27/54
Vegan Creamed Spinach
A Healthyish take on classic creamed spinach
- Gentl & Hyers28/54
Chocolate-Avocado Pudding
Skip the whipped cream, or else use coconut cream. There are no eggs in this rich pudding!
- Alex Lau30/54
Grilled Tofu with Chimichurri
Toasting the cumin seeds makes this sauce incredibly fragrant.
- Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson31/54
Curried Tofu Wraps
If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.
- Photograph by Alex Lau32/54
Roasted Broccoli
It's a staple! Master the technique and you'll never have to look at a recipe for roasted broccoli again.
- Peden + Munk34/54
Brothy Beans
When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.
- Peden + Munk35/54
Marinated Beets with Pistachios and Tarragon
These get better with time, so don’t hesitate to make them ahead.
- Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman36/54
Roasted Brussels Sprouts
Let Brussels break free from bacon's grasp.
- Dan Monick37/54
Bitter Greens with Carrots, Turnips, and Oranges
The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
- Alex Lau39/54
Chocolate Soy Vegan Ice Cream
Using soy lecithin-free chocolate is essential; the additive will cause the base to separate (we learned this the hard way). We developed this recipe using Alter Eco Dark Blackout Chocolate.
- Alex Lau40/54
Shelled Bean and Swiss Chard Panzanella
Use just one type of bean to ensure even cooking.
- Christopher Testani41/54
Roasted Carrots and Red Onions with Fennel and Mint
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.
- Christopher Testani42/54
Grilled Cobb Salad
For a simple salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro.
- Photo by Alex Lau, Styling by Monica Pierini43/54
Smooth and Spicy Almond Sauce
Use this creamy sauce as a condiment for grilled meats or roasted vegetables, or even as a salad dressing.
- Alex Lau44/54
Mixed Nut and Seed Crackers
These crackers are gluten-free, Paleo, vegan.....and Whole30.
- Alex Lau45/54
Grape Salsa with Tarragon
This jewel-toned salsa recipe can be used on more than just crackers.
- Photo by Alex Lau, Styling by Sue Li46/54
Sweet Potato Hummus
Adding water is key to a smooth and spoonable consistency.
- Alex Lau47/54
Stellar Quinoa Burger
With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.
- Peden + Munk48/54
Black Barley with Mushroom Broth
The mushroom broth makes simple cooked grains taste hearty and filling.
- Peden + Munk49/54
Crunchy Turnip, Apple, and Brussels Sprout Slaw
Nope, slaw does not have to include a heavy, mayo-based dressing.
- 50/54
Spiced Sweet Potato and Roasted Broccoli Toasts
The broccoli can be cooked early in the day, but toast the bread just before assembling so it doesn’t dry out.
- Alex Lau51/54
Curried Butternut Squash Soup
The secret to this soup is roasting, not boiling the squash.
- Photo by Alex Lau, Styling by Sue Li52/54
Bean and Grain Stew with Garlic and Chiles
It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.
- Photo by Alex Lau53/54
Vegan Umami Broth
Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.
- Alex Lau54/54
Coffee Cashew Vegan Ice Cream
For an even deeper, nutty flavor, toast the cashews first (or buy them that way, but make sure they’re unsalted). Skeptical? Think hazelnut coffee, but with cashews instead.