1,478 vegan recipes

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.

Broccoli and avocado salad with blanched florets, ripe avocado strips, and a Dijon-garlic red wine vinaigrette. Light, fresh, and naturally vegan with creamy and crisp textures.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Vegan-friendly tofu vegetable pot pie with zucchini, peppers, Swiss chard, corn, peas, and carrots under a golden biscuit crust. Hearty and plant-based.

Mediterranean green bean, zucchini and potato stew simmered in plum tomatoes with cayenne and fresh parsley. Vegan one-pot dinner ready in an hour.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Four-ingredient chocolate tofu pudding with silken tofu, dark chocolate chips and a touch of nutmeg. Silky vegan-friendly chocolate dessert ready in minutes.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Vegan spaghetti with mashed tofu, nutritional yeast, and tamari stirred into tomato sauce. A quick, high-protein plant-based pasta dinner for two.

Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.