1,216 vegan recipes

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Moroccan-style vegetable soup with pumpkin, potatoes, carrots, tomatoes, and chickpeas in cumin-turmeric broth, ladled over fluffy couscous. Hearty, vegan, and deeply warming.

Split pea chowder with potato, celery, grated carrot, and basil. A vegan one-pot soup that's thick, filling, and naturally high in protein. Serve over toast or brown rice.

Garlic lover's lentil soup: a quarter cup of garlic anchors this pressure cooker lentil soup with leeks, mushrooms, roasted red peppers, and balsamic. Vegan, high fiber.

Curried sesame sauce made with tahini, curry powder, and soy sauce. A rich, nutty vegan sauce for mashed potatoes, pasta, biscuits, or roasted vegetables.

Thai-inspired sweet sticky rice with fresh mango and a vegan tofu cream sauce flavored with honey, vanilla, and cinnamon. A dairy-free twist on a classic dessert.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

Ridiculously easy lentil soup simmers brown lentils with sauteed onion and garlic, then finishes with fresh lemon juice. Eight ingredients, pantry-friendly, vegan.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Dahl Shaag, an Indian lentil and spinach stew with turmeric, cumin, mustard seeds, and garam masala tempered in ghee. Protein-packed, naturally vegan-friendly, and deeply comforting.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.