1,216 vegan recipes

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Red lentil dal soup with turmeric, garam masala, cumin seeds, jalapenos, and a garlic tadka. A vegan Indian lentil soup that's warming, spicy, and naturally hearty.

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.

Mom's whole wheat blueberry pancakes use applesauce and soy milk for a dairy-free vegan-friendly breakfast. Hearty whole-grain pancakes with juicy berries and no eggs.

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Vegan whole wheat sourdough waffles made with soy milk and active sourdough starter. Overnight ferment for tangy flavor and a crisp, airy texture. Dairy-free and egg-free.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.