Vegan recipe collection

Easy chili guacamole with mashed avocado, minced onion, chopped tomato, and a teaspoon of chili powder. Six pantry ingredients, no cilantro, no lime, ready in 10 minutes.

Blender-smooth fresh salsa made with canned tomatoes, green chilies, and cilantro, ready in minutes with zero chopping and perfectly pourable consistency.

Easy marinated cucumber and onion salad in a sweet-tangy vinegar brine with celery seed and mustard seed. Vegan refrigerator pickle salad ready after a 24-hour rest.

Five-ingredient orzo with toasted pine nuts, olive oil, and dried basil. A 30-minute vegan side dish or light main with serious Mediterranean simplicity.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Easy five-ingredient tofu burgers with crumbled tofu, sauteed onion, and bread crumbs. Pan-seared meatless patties ready in 40 minutes and freeze-friendly for weekday lunches.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Famous Cuban-style black beans and rice with mashed garlic-cumin-vinegar finishing paste. Vegan, diabetic-friendly, fat-free. Slow-simmered beans served over hot rice for a classic comfort plate.

Easy salsa verde with canned tomatillos, fresh cilantro, serrano chiles, onion, and garlic. Seven ingredients, no cooking, ready in 20 minutes. Vegan, gluten-free, naturally low-calorie.

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

A from-scratch vegan black bean chili built on freshly toasted and ground spices and homemade chili powder. Dried beans simmered thick and hearty, brightened with vinegar and cilantro.

Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.

Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.

Vegan Greek spanakopita rolls from the Peloponnese, with spinach, leeks, scallions, parsley, and nutmeg wrapped in crisp phyllo. No cheese, no eggs, no butter.

Sun-dried tomato vinaigrette blends rehydrated tomatoes with balsamic, red wine vinegar, garlic paste, and fresh basil. A vegan dressing with bold concentrated tomato depth, ready in 15 minutes.