1,458 vegan recipes

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Smoky baba ghanoush of broiler-charred eggplant pureed with tahini, sauteed garlic and onion, and a touch of liquid smoke for that fire-roasted flavor. Served at room temperature with pita.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Pumpkin and chickpea soup with caramelized onions, fresh pumpkin, soaked chickpeas, and a hint of honey. Hearty vegan, high-fibre soup ready in an hour.

This roasted tomato soup was so flavorful and tasty. Roasting tomatoes in the oven certainly developed some great flavor. Garlic and onions were browned in pan, which added more yumminess to the soup.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Mashed black beans, crunchy cabbage, and creamy avocado sauce, this combination makes a lovely and delicious sandwich that fills you up with lots of goodness.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

This salad is subtle and very refreshing. There are a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and crunchy cucumber slices. Sugar salt, and vinegar combine harmoniously, each understated but very much present.

If you are a big fan of kimchi and looking for an easy yet delicious kimchi recipe, this is the one. It's simple, it's easy to do at home, and you will be satisfied.

A hearty vegetarian chili loaded with chickpeas, kidney beans, and sweet corn, simmered with tomatoes, carrots, green pepper, and jalapeno. A satisfying, meat-free one-pot dinner that even chili skeptics love.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Sweet potatoes topped with sweet caramel onions, creamy hummus and crispy kale chips. It's even vegan and vegetarian but beefy enough to satisfy even the meat lovers.

Nothing is better than a bowl of hot and sour soup on a cold winter day. Fresh vegetables, garlic, ginger and scallions, and some udon noodles are cooked in a base of stock, soy sauce and rice vinegar. It warms you up within a few seconds with tons of flavors.