1,478 vegan recipes

Potato, Bell Pepper, and Zucchini Ratatouille recipe

Favourite Pasta with Eggplant and Tomato Sauce recipe

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Spicy Lentil and Pepper Sauce for Pasta or Rice recipe

Delicious combination of tender, roasted mushrooms filled with a savory herbed filling and are perfect for parties, gatherings, or even a cozy night in.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

An Asian-style vegetarian soup that is quick and easy to prepare, packed full of protein, and vitamins.

Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.

Scandinavian cinnamon fruit soup with dried apricots, prunes, peaches, and pears thickened with tapioca. Served chilled as either a Nordic dessert or a sweet starter.

Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.

Strawberry almond milk smoothie: just strawberries, unsweetened almond milk, and a touch of honey blended into a light, dairy-free breakfast. A clean base for protein powder.

Lentil and spinach soup brightened with lemon juice, coriander, and a slick of olive oil. A vegan, gluten-free Middle Eastern-style soup served with pita. High in fiber, low in fuss.

Tabbouleh tosses bulgur wheat with masses of fresh parsley, mint, scallions, and ripe Roma tomato, dressed simply with lemon juice and olive oil. A vegan Levantine cracked wheat salad that gets better after an overnight chill.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.