1,458 vegan recipes

A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Certainly a quick, easy yet tasty week-night meal. I used sugar snap peas instead of snow peas, the sauce was thickened during the simmering, then coated vegetables and pasta. Delicious.

Made this dish for supper today, and it was absolutely delicious. Loved this hot peanut sauce so much, it was creamy, slightly sweet, sour and spicy, which made the dish taste amazingly flavorful and tasty.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Creamy avocado white bean wrap mashes white beans and avocado into a protein-rich spread, then layers in a smoky chipotle slaw of red cabbage and carrot. A no-cook, high-fiber vegetarian lunch.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

A refreshing summer salad that is made with fresh and seasonal vegetables and berries. Low in fat and calorie, but packed with goodness. Feel free to use blueberries, raspberries, or a combination of all three.

Spread with a thin layer of tomato sauce or pizza sauce, topped with broccoli florets, olives, mushrooms and a few other veggies. Feel free to add cheddar cheese on top of the sauce before you add the toppings. The cheese-free version tastes delicious as well, without cheese we call it a flatbread.

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.