1,458 vegan recipes

Vegan Alsatian onion pie with silky tofu custard filling and caramelized onions in a whole wheat crust. Savory comfort food that's dairy-free and egg-free.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

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.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Thick, hearty bean stew crowned with fluffy cornmeal dumplings that steam right on top. Vegan-friendly comfort food that's rustic, filling, and ready in under an hour.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.