1,458 vegan recipes

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

A warm, porridge-style breakfast cereal made from amaranth flour, millet flour, cornstarch, and tahini. Naturally vegan, gluten-friendly, and high in plant protein.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Asparagus stir-fried in a wok with fresh ginger, sesame oil, roasted cashews, and soy sauce. A quick Chinese-style vegan side dish ready in 15 minutes.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Vegan baked fruit curry with apples, peaches, raisins, eggplant, and zucchini over brown rice, finished with peanuts and sliced bananas. A sweet-savory Indian-inspired one-dish dinner.

Briami is a Greek oven-roasted vegetable casserole with eggplant, zucchini, potatoes, and peppers in a garlicky tomato sauce. Vegetarian, naturally vegan, and packed with Mediterranean flavor.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

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.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Creamy horseradish sauce made with silken tofu, honey and olive oil. Vegan dipping sauce for turnip chips ready in minutes.