9,083 vegatable recipes

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Cast iron skillet pineapple upside-down cake with buttery brown sugar caramel, pineapple rings, and maraschino cherries. A from-scratch batter with lemon zest and vanilla.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Vegan cheese sauce made with nutritional yeast, flour, garlic powder, and margarine. A dairy-free nacho-style sauce that thickens on the stove in under 20 minutes from pantry staples.

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.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Vegan seitan roast simmered with sliced mushrooms and onions in a savory basil and sage gravy. A hearty plant-based main course that's ready in under an hour.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.