309 vegan recipes

Mushrooms and tofu simmered in white wine, tamari, ginger, and sesame oil. A vegan Chinese-French fusion braise to spoon over noodles with toasted almonds on top.

Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Vegan tofu breakfast scramble with mushrooms, red pepper, and onions in a savory miso-turmeric sauce. A hearty, egg-free morning meal loaded with vegetables.

Eggplant miso soup with tofu, carrots, and scallions. A simple Japanese-style soup ready in 20 minutes with just six ingredients. Vegan and low-fat.

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.