1,458 vegan recipes

This was outstanding. The dill mushroom sauce had just the right balance of acidity and sweetness to match the asparagus. The quantities for two servings in the recipe was bang on. The recipe came together fairly quickly and presentation looked great. Will upload the photo shortly.

This healthy and tasty salad is made with assorted grains, fresh apple, celery, bell peppers and dried cranberries, tossed with a light and flavorful vinaigrette.

Roasted mini red potatoes, roasted in their skins, retain a deep, earthy taste and absorb less fat too. The garlic smooths, sweetens and mellows. Perfect for the holidays or any time.

The quinoa salad can be prepared in advance. Toasted quinoa is cooked with garlic and chopped apricots, tossed with this Moroccan Spiced Lemon Dressing. A delicious yet nutritious salad that can be served as a side or a main course.

The aroma from roasting garlic and rosemary makes everyone who smells it wants to try it. If you don't have fingerling potatoes, just use russet potatoes, and cut into even thickness wedges or strips. It will be as delicious!

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Trust me; take the time to make fresh salsa. The jarred salsas can't even come close to the flavor of fresh salsa.

Roasted potatoes with a crispy exterior with a creamy interior are a hit using this simple technique combined with simple ingredients.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Western-style stir-fry, that uses Sweet butternut squash balanced with a chili sauce. Quick, easy and tasty.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

Creamy and rich avocado, citrus lime juice, and refreshing cilantro make this delicious and nutritious avocado dip. Dip it with homemade tortilla chips, use it as the filling when you make burritos. Yum!