261 soy recipes

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Homemade Chinese baked pork buns (Cha Siu Bao) stuffed with savory barbecued pork in a sweet, glossy bread dough. Golden, pillowy, and packed with hoisin-ginger flavor in every bite.

Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

This Asian-inspired cabbage noodle salad recipe is addictive. The cabbage and noodles are tossed in a magical sweet, salty, sour salad dressing.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.