243 vegan recipes

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

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.

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!

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.

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

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

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.

This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

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

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.

Crispy oven-baked tofu tossed with stir-fried broccoli, asparagus, bok choy, snow peas, and bell peppers in sesame-ginger sauce. Plant-based vegan main that beats takeout.

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.