1,458 vegan recipes

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Vegan mac and cheese with butternut squash, tahini, miso, nutritional yeast, and mustard blended into a creamy dairy-free sauce, baked with breadcrumbs. Plant-based comfort food.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

Fettuccine with a thick black bean and roasted garlic sauce made from 12 cloves of garlic, pureed beans, and V8 juice. A hearty, vegan-friendly pasta with bold garlic punch.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Dairy-free artichoke and tomato sauce over pasta with fresh basil, garlic, and soy milk. A light vegan-friendly twist on classic Alfredo.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.