103 Vegan Recipes for Delicious Plant-Based Meals
Looking for the best vegan recipes? Whether you’re a long-time vegan or you’re just looking for ways to cut some of the meat, dairy, and other animal products out of your diet, you’ve come to the right plant-based spot.
Below, you’ll find tons of savory vegan meals and a few sweet treats that make going meat- and dairy-free an easy (and delicious) proposition. These vegan dinners and sides dial up the umami factor with ingredients like mushrooms and tomato paste. They call on the robust flavor of cured or fermented foods like olives and miso. And they achieve luscious creaminess with the help of silken tofu, tahini, cashews, and more.
In the mood for something sweeter? We’ve got plenty of tempting vegan desserts, too, including Thanksgiving classics like pumpkin and pecan pie. There’s even a vegan version of cheesecake you have to taste to believe. One thing to remember: When you’re cooking or baking vegan, be sure to use the best plant-based dairy products you can buy and look carefully at packaging to source vegan sugar and chocolate.
Photography by Haraala Hamilton1/103Winter Stew
This hearty stew is one of our go-to vegan recipes for the cold winter months. If you make yourself a vegan pie crust, you can turn the leftovers into an umami-packed Winter Pie.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton2/103
Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
Jarred roasted red peppers and canned white beans make this sauce flavorful, thick, creamy, and totally vegan, but don't sleep on the “garlic bread breadcrumbs.”
- Photo by Joseph De Leo, Food Styling by Lillian Chou3/103
Braised Butternut Squash in Spiced Coconut Gravy
Braise big chunks of butternut squash in coconut milk spiced with chile, cayenne, turmeric, and ginger for a low-effort dish that brings the flavor and heat.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/103
Vegan Chili
This vegan chili recipe from City Market, Onion River Co-op in Burlington, Vermont is so popular, they serve it every day of the week, says cookbook author Tracey Medeiros.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich5/103
Easy Vegan Chocolate Cake
Not in the mood to fuss with creaming ingredients together? Then this is the cake recipe for you—just stir your wet and dry ingredients together, pour into greased pans, and bake.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne6/103
Easy Vegan Mac and Cheese
The creamy “cheese” base for this easy vegan dinner recipe is made with cashews and gets an umami kick from white miso and nutritional yeast.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks7/103
Miso-Tahini Squash Soup With Brown Rice
Kabocha squash adds sweetness and body to this vegan soup, which has wonderfully savory flavor thanks to white miso paste, ginger, and tahini. A swirl of spicy oil on top adds a touch of heat.
- Photo and Food Styling by Joseph De Leo8/103
Sourdough Biscuits
Use up your excess sourdough starter in these tender, flaky biscuits. A milk-based starter might be more common, but these can easily be made vegan with a water-based starter and non-dairy butter.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich9/103
Vegan Roasted Garlic–Potato Enchiladas
Mash roasted garlic with boiled potatoes and other umami-rich ingredients for a dynamic and richly savory filling to make these comforting vegan enchiladas. Double the enchilada sauce and stash in the fridge or freezer to make easier work of a second dinner down the road.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich10/103
Kimchi Fried Rice
Like any fried rice, this recipe is adaptable—you can use whatever vegetables you have on hand. Keep this recipe vegan by using a seafood-free brand of kimchi, like Sinto Gourmet.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich11/103
Vegan Sweet Potato Date Muffins
Puréed sweet potatoes and banana act as binders for these muffins, eliminating the need for eggs. Dates add to the sweetness while pecans add a tantalizing crunch.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/103
Mushroom Adobo
“You can make anything adobo," says chef Raj Abat, though it's more common to see chicken, pork, and squid in the Filipino dish than anything resembling a vegetable. In Abat's recipe, mushrooms take the starring role. The key, as with any adobo, is the balance of savory flavor with the tangy vinegar-based sauce.
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Roasted Cauliflower with Coconut-Turmeric Relish
Dress up beautifully roasted cauliflower florets with a sweet-savory topping of toasted coconut, Fresno chile, garlic, ginger, lemon juice, and mustard seeds.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich14/103
Vegan Mushroom Menudo
The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms mimic the texture of pancita for a vegan spin on this classic Mexican soup.
- Photo by Ed Anderson15/103
Jerk Tofu Wrapped in Collard Leaves
The method of cooking fish in banana leaves inspired this vegan recipe developed by cookbook author Bryant Terry. Ginger, aromatic spices, and tons of garlic bring the flavor.
- Photo by Joseph De Leo, Food Styling by Liza Jernow16/103
Chickpea-Mushroom Veggie Burgers
There's a lot to love about these vegan burgers—they're only 10 ingredients, the edges crisp up in the oven, and they freeze wonderfully.
- Photo by Michael Graydon & Nikole Herriott17/103
Lemon-Pistachio Loaf
Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool. Without eggs for structure, its delicate crumb needs time to set.
- Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Molly Baz18/103
Brothy Noodle Bowl with Mushrooms and Chiles
Sometimes you just need a soupy noodle bowl. This vegan dinner recipe starts with a shiitake mushroom and kombu dashi, and finishes with bright herbs.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell19/103
Chilled Coconut Corn Soup
Sweet corn and tart lime juice play together to bring balance in this creamy vegan soup recipe. Served cold, it's a perfect option for a hot day.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson20/103
Vegetarian Three-Bean Chili
Achieve all the flavors of slow-simmered vegan chili in just 30 minutes with the help of a few pantry staples. Fry your own tortilla strips for a crispy topping.
- Photo by Matt Russell21/103
Black-Eyed Peas With Chard and Green Herb Smash
This vegan dinner recipe has layers and layers of flavor, thanks to the spicy chile-herb “smash” scattered on top. Drizzle with tahini for added richness and nuttiness.
- Photo by Joseph De Leo, Food Styling by Bill Clark22/103
Vegan Corn Muffins With Whipped Sweet Corn
These vegan cornbread muffins from chef Bryant Terry get a special summer topping of creamy whipped corn and homemade pepper jelly.
- Photo by Tara Donne23/103
Gluten-Free Vegan Gingerbread Cookies
These vegan cookies offer familiar spiced-but-sweet flavor without any eggs or butter. The best part? The dough comes together in just one bowl for easy cleanup.
- Photo by Luisa Brimble24/103
Deconstructed Falafel Salad
Get all the flavors of falafel with crispy roasted chickpeas, crunchy crouton-like pita chips (storebought ones are fine!), crisp cucumber, and a creamy (but creamless!) lemon-tahini dressing.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich25/103
Stuffed Squash With Preserved-Lemon Gravy
Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.
- Photo by Victor Garzón26/103
Vegan Pie and Pastry Dough
Ditch the butter and use coconut oil to make a beautifully crisp dairy-free foundation for any of your favorite pies and pastries.
- Photo & Food Styling by Hetty McKinnon27/103
Grilled Cauliflower Wedges With Herb Tarator
Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Tahini, mint, dill, and lemon juice make a creamy, refreshing dressing.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell28/103
Creamy Squash Risotto With Toasted Pepitas
Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.
- Photo by Lizzie Mayson29/103
Vegetarian Piri Piri Chorizo Bake
This dish is an easy-to-throw-together, eat-the-rainbow revelation. The sauce, made with fresh chiles and smoked paprika (plus onion, garlic, bell pepper, and vinegar) really peps things up.
- Photo by Joseph De Leo30/103
Oat Milk
Make oat milk from scratch for creamier, richer, dairy-free milk. Drink it plain with our basic formula or jazz it up with your favorite flavorings.
- Photo by Alex Lau31/103
Curried Lentil, Tomato, and Coconut Soup
This warming vegan lentil soup is one of our most popular recipes. It gets lots of flavor from tomatoes and ginger while an extra drizzle of coconut milk adds a creamy finish.
- Photo by Marge Perry32/103
Sheet-Pan Cuban Rice and Beans
That's right, the rice and beans both cook on a sheet pan in the oven. It's a dish that's so satisfying and so easy, you'll want to make it again and again.
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The Best Vegan Breakfast Sandwich
Blend tofu with nutritional yeast, turmeric, garlic and onion powders, salt, and black pepper for a vegan egg substitute that's packed with flavor. Tapioca flour helps the scramble set up so you can stack it onto a vegan breakfast sandwich you won't soon forget.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone34/103
Hummus Tehina
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
- photo by Alex Farnum35/103
Butternut Squash, Kale, and Crunchy Pepitas Taco
These colorful tacos are sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds. Feel free to use already-peeled squash to make this delicious vegan recipe a little easier.
- Photo by Alex Lau36/103
Kombu Celery
These crunchy, salty, sesame-drenched celery sticks from Bar Goto in New York are so good, you’ll forget about any other snacks.
- Peden and Munk Taylor and Jen37/103
Sweet and Tangy Hummus
Amplify the natural sweetness of red pepper paste while adding a little bit of tang with pomegranate molasses. If you prefer a little spice, swap harissa paste for the red pepper paste.
- Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich38/103
Curried Chickpea and Lentil Dal
The dal is vegan but full of hearty protein thanks to the chickpeas and lentils, while coconut milk adds creaminess and delicate sweetness.
- Photo by Candice Kumai39/103
Avocado-Miso-Mushroom Bowl
You can customize this vegan grain bowl recipe to your heart's content. Just make sure not to skip the savory dressing made with miso, tahini, and rice vinegar.
- Photo by Joseph De Leo40/103
Creamy Ginger Dressing
This flavorful dressing adds creaminess and brightness to any vegan dish. Toss it with cooked grains, drizzle over grilled vegetables, or use as a dip.
- Photo by Peter Frank Edwards41/103
Carrot Curry
Warming spices like star anise and garam masala play marvelously with the sweet meatiness of the carrots in this dish.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks42/103
Baked Falafel With Orange-Tahini Sauce
This flavorful falafel dinner brings oodles of flavor with a tangy, orange-spiked tahini sauce, bright quick-pickled red onions, and an easy green cabbage salad.
- Photo by Alex Lau43/103
Cream of Cashew Pea Soup
Cashews lend body, creaminess, and richness to this frozen-pea based soup and also make it vegan. If cashews aren't your jam, almonds make a great substitute.
- Photo by Alex Lau44/103
Marinated Lentils with Crunchy Vegetables
If you’re reading this, you’re alive. But if you’re not taking advantage of nature’s most underrated legume, are you really living?
- Photo by Gentl & Hyers45/103
Blood Orange and Mixed Bean Salad With Sprouts
Beans can roll with any flavor profile, including this tangy little number with fresh citrus and lime juice. Add a kiss of heat with Thai chile in this vibrant, protein-rich salad.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich46/103
Savory Herb Bread Pudding
This egg-free bread pudding is a perfect Thanksgiving stuffing replacement, but it's just as delicious any other night of the year.
- Photo by Holly Wulff Petersen47/103
Sumac, Spelt, and Apple Cake
Spelt flour gives this vegan dessert a rustic look and nutty taste, producing a delightfully crunchy crust that hides a soft, moist crumb underneath.
- Photo by Martin Poole48/103
Tadka Dhal
This easy and comforting lentil recipe is spiced with turmeric, cardamom, cloves, and cumin, and gets an aromatic flavor boost from garlic, ginger, and chile sizzled in oil.
- Photo by Chelsea Kyle, Food Styling by Ali Nardi49/103
Falafel Mushroom Loaf
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. It's a vegan dinner recipe that feels both homey and special.
- Photo by Colin Price Photography50/103
Chickpea and Seeds Sandwich
Dress smashed chickpeas with a creamy blend of sunflower seeds, tahini, mustard, nutritional yeast, and lemon juice for an easy, delicious vegan sandwich.
- donna hay magazine, photography by William Meppem51/103
Thai Coconut, Broccoli and Coriander Soup
Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.
- Evi Abeler52/103
Dark Chocolate Avocado Brownies
These egg-free, gluten-free, dairy-free brownies are some of the best you will ever taste. Buttery avocado is the key to making them deliciously moist.
- Photo by Lizzie Mayson53/103
Jackfruit Tacos
These tacos are the perfect hand-held food, combining tasty jackfruit with a Mexican-inspired combo of zingy salsa and rich, creamy guacamole.
- By Paul Brissman54/103
Chickpea, Quinoa, and White Bean Chili
This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.
- Peden & Munk55/103
Red Rice Salad with Pecans, Fennel, and Herbs
Red rice has a lovely nutty, chewy quality, which makes for a satisfying vegan main-dish salad. Pecans and fresh cilantro add pops of flavor.
- Photo by Nicole Franzen56/103
Creamy Vegan Mushroom Lasagna
Layered with a creamy cashew spread and plenty of hearty mushrooms, this vegan riff on the Italian classic is fun to assemble and to eat.
- Photo by Emma Fishman, Food Styling by Kate Schmidt57/103
Vegan Banana Ice Cream
Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic. The beauty is in the simplicity of this vegan dessert recipe.
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Vegan Smoked Paprika and Black Bean Chili
Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili recipe. Top with sliced jalapeños for a fresh burst of heat.
- Photo by Kathy Hester59/103
Smoky-Sweet Black-Eyed Peas and Greens
This easy vegan recipe comes together in a pressure cooker. Canned fire-roasted tomatoes pair beautifully with smoked paprika while dates add a welcome hint of sweetness.
- Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich60/103
Cauliflower Steaks With Coconut-Turmeric Relish
Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish. Use your favorite plant-based yogurt for the creamy swoosh on each plate.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton61/103
3-Ingredient Sweet Potato Casserole With Maple Pecans
Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic side.
- Photo by Jeff Luker62/103
Blistered Green Beans with Garlic and Miso
Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char.
- Photo by Joanne Lee Molinaro63/103
Dooboo Jorim (Braised Tofu)
Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.
- Photo by Danny Kim.64/103
Hasselback Carrots
Char these carrots in a cast iron skillet for optimal results. This cooking process unleashes the natural sweetness of the carrots.
- Photo by Michael Graydon and Nikole Herriott65/103
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. Start this recipe 3 days before you plan on baking it.
- Photo by Christopher Testani66/103
Leafy Greens With Spicy Garlic Oil
Treat your greens to a light massage (no, really) to help tenderize and season them before you toss them on the grill.
- Photo by Christopher Testani67/103
Roasted Squash With Mint and Toasted Pumpkin Seeds
Give sweet, roasted squash some tang with balsamic vinegar, and a little bit of vibrant herbaceousness with fresh mint for a delicious vegan side dish.
- Photo by Alex Lau68/103
Curried Yellow Split Pea Soup with Spiced Coconut
This Madras curry–perfumed soup, with its earthy-sweet spiced coconut chips, is easily one of our favorite warming vegan dinner recipes. A little fresh cilantro works well as an additional garnish.
- Christopher Testani69/103
Cauliflower-Cashew Soup With Crispy Buckwheat
Blend cashews and cauliflower together with a fragrant vegan stock for a creamy, flavorful soup. Top with a blend of toasted cashews, buckwheat, and cauliflower for crunch.
- Photo by Alex Lau, Prop Styling by Emily Elsen, Food Styling by Rebecca Jurkevich70/103
Crispy Tofu in Shiitake Broth
This wintery vegan dinner does it all, bringing bright, colorful, warming, and satisfying flavors into the coldest days of the year. How? It's got a silky shiitake-ginger broth, vibrant vegetable toppings, and crispy tofu.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich71/103
Shingled Sweet Potatoes With Harissa
Harissa lends both a complementary spiciness and earthiness to this savory sweet potato casserole. A topping of toasted pistachios, sesame seeds, and fennel seeds brings crunchy texture and even more flavor.
- Photo by Joseph De Leo, Food Styling by Liza Jernow72/103
Shawarma “Singapore” Noodles With Corn and Cauliflower
In this riff on Singapore-style curry noodles from Epi contributor Hetty McKinnon, shawarma spice takes the place of curry powder. Cauliflower, corn, and peas add pops of texture and sweetness.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne73/103
Vegan Pecan Pie
This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.
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Creamy Avocado Pesto
This creamy vegan pesto is filling without being overly rich, thanks to avocado and just a touch of olive oil.
- Photo by Alex Lau, Food Styling by Anna Stockwell75/103
Coconut-Apple-Ginger Dal
This bright dal is another one of our favorite vegan recipes. Not only does it look gorgeous, it tastes amazing, thanks to the shredded apple and fresh ginger.
- Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski76/103
Chocolate-Avocado Pudding
Is this what heaven tastes like? It's a produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert that would also be completely acceptable to eat for breakfast.
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Vegan Pasta Alfredo With Two Stroganoff Variations
This vegan dinner recipe features a creamy, dairy-free riff on Alfredo sauce. It's pure comfort food, especially when you top it with vegan mushroom stroganoff.
- photo by Romulo Yanes78/103
Rava Dosas With Potato Chickpea Masala
Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
- Photo by Rebecca Bent79/103
Gingerbread Cupcakes with Lemony Frosting
These moist, fluffy gingerbread cupcakes are so, so good—and completely vegan. Use non-dairy cream cheese and lemon zest for a creamy, yet refreshing, frosting.
- Photo by Christopher Testani80/103
Vegan Chocolate Tart With Salted Oat Crust
A little salt in the cinnamony oatmeal crust helps the chocolate flavor shine. This vegan dessert can be made up to 2 days ahead.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne81/103
Vegan Pumpkin Pie
This one's for all the deep dish pie fans out there. The crust is tender and flaky, but very forgiving to work with, making this a perfect dessert for beginner vegan bakers.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog82/103
Vegan Garlic Mashed Potatoes
Extra-virgin olive oil takes the place of cream and butter in these garlicky, golden mashed potatoes for a delicious vegan side.
- Photo by Hannah Kaminsky83/103
Barbecue-Flavored Chickpea Sandwiches
Crispy, cool romaine lettuce and BBQ-flavored chickpeas combine to create great complementary flavors and textures in this hearty pita sandwich.
- Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana Velasquez84/103
Vegan "Tofurkey" With Mushroom Stuffing and Gravy
This vegan Thanksgiving recipe is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
- Photo by Sidney Bensimon85/103
Roasted Banana Vegan Ice Cream
Roast bananas in coconut oil, sugar, and salt until they caramelize, then blend with coconut and cashew milks for a supremely creamy vegan ice cream with deep banana flavor.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich86/103
Vegan Chocolate Chocolate Chip Cookies
Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.
- Photo by Johnny Miller87/103
Beet, Ginger, and Coconut Milk Soup
Beets add stunning flavor and color to this gingery soup, which is enriched with coconut milk and best served with crusty bread.
- Photo by Jon Edwards88/103
Vegan Matcha Almond Thumbprint Cookies
Gloss the tops of these egg- and dairy-free almond cookies with an earthy-sweet green tea frosting.
- Photo by Kathy Hester89/103
Instant-Pot Vegan Cauliflower Queso
Use cauliflower as the base for this creamy vegan queso that's great on chips, but even better on top of burritos and enchiladas.
- Tara Donne90/103
Vegan, Gluten-Free Vanilla Cupcakes
These cupcakes are delicate and golden, tasting of sweet and slightly floral vanilla with a bright hint of lemon that's sure to delight.
- Photo by Carl Kravats91/103
Chocolate Chip, Peanut Butter, and Banana Cookies
Peanut butter does some heavy lifting in this vegan cookie recipe, acting as a binder while bringing tons of flavor.
- Photo by Con Poulos92/103
Baked Chocolate Tofu Cheesecake
This chocolaty dairy-free cheesecake has a rich mousse-like texture that is perfect for vegan friends, or for anyone trying to eat a more plant-based diet.
- Photo by Jon Edwards93/103
Vanilla Chai Cupcakes
If you have a soft spot for cupcakes and soy chai lattes, you will love this flavor combination. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom.
- Photo by Myles New94/103
Fruity Berry Tarts With Vanilla Cashew Cream
When summer berries are ripe, sweet, and local, there's nothing better than a pretty tart crowned with a pile of them.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich95/103
Warmed Spiced Olives
A warm, richly spiced oil turns a bowl of mixed olives into an elegant appetizer. Pair it with a glass of wine or fino sherry.
- Photo by Con Poulos96/103
Pasta With Broccoli and Lemon Cashew-Cream Sauce
Finish this vegan pasta dish with your favorite vegan cheese, some toasted breadcrumbs, or a little lemon zest—or go for the gold and top with all three.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell97/103
Crispy Sheet-Pan Broccoli
Three heads of broccoli spread across two sheet pans may seem like a lot. But when vegetables are this tender, crispy, and caramelized, it's hard to stop eating them right off the pan.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog98/103
Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce
The sweet and tangy cranberry sauce for this vegan side looks gorgeous (and tastes great) drizzled over roasted delicata squash and sweet potatoes.
- Zach DeSart99/103
Summer Vegetable Stir-Fry
Feel free to use whatever vegetables you have on hand because this vegan recipe is really a flexible template that's open to endless riffs.
- Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich100/103
Stir-Fried Brussels Sprouts
Separating the leaves of each tiny cabbage may sound tedious, but you'll be crowned a true hero once your crowd gets a taste of the sweetest tender-crisp brussels sprouts they've ever had.
- Photo by Nicole Franzen101/103
Za'atar Sweet Potatoes and Garlicky Kale
Sweet potatoes and crispy kale come alive in this vegan dish thanks to the zesty spices and crunchy sesame seeds.
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Ginger and Curry Leaf Rasam (Adrak aur Kari-Patta Rasam)
Serve this spiced lentil soup as is for a delicious starter, or add some extra veggies to make it a filling meal.
- Photo by Shutterstock103/103
Homemade Baked Tofu
Patience is a key ingredient of this delicious vegan recipe. Press out all the moisture from your tofu so that it can soak up the gingery sweet-and-sour marinade.
Joe Sevier
Sam Worley
Joe Sevier
Genevieve Yam