1,216 vegan recipes

Baba ghanoush blends roasted eggplant with garlic, cumin, and lime juice into a smoky Middle Eastern dip. Vegan, five-ingredient, and ready in 30 minutes. No tahini in this lighter version.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

A simple yet tasty and healthy beet salad. thinly sliced onions are tempered in boiling water then marinated with the beets in extra virgin olive oil and vinegar.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe

These hearty, plant-based Lentil Sweet Potato Veggie Burgers combine earthy lentils, nutty rice, and sweet potatoes with savory mushrooms and spinach. Perfect for a wholesome meal, they’re easy to prepare and grill to a crisp, golden finish. Serve with fresh greens or your favorite toppings for a satisfying, nutrient-packed burger.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.

Crispy on the outside, soft and tender on the inside. With a bit of attention to the preparation technique you can turn oven roasted potatoes into crispy bites of heaven.

Garbanzo potato pancakes blend chickpea flour, instant potato flakes, grated zucchini, and onion into vegan, gluten-free pancakes that griddle up tender and savory. Five ingredients, 20 minutes start to finish. A protein-packed side or breakfast.