309 vegan recipes

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Vegan gazpacho with three colors of bell peppers, cucumber, celery, plum tomatoes, fresh basil, and a kick of hot sauce. A no-cook chilled summer soup bursting with raw vegetable flavor.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

Vegan sweet potato and tomato soup with carrots, celery, and a hint of nutmeg, partially pureed for chunky-creamy texture. Healthy, high-fiber bowl perfect for chilly nights.

Vegan fricadelle: crisp pan-fried patties of tofu, toasted millet, and finely chopped vegetables, breaded golden and served with a bright cilantro-almond chutney. A hearty meat-free, dairy-free main.

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Silky tofu blended with brown sugar, vanilla, and lemon juice, poured into a graham cracker crust and baked until set. A no-fuss vegan cheesecake that's creamy, lightly sweet, and ready in one hour with zero dairy.

Vegan pesto tofu manicotti: shells stuffed with mashed soft tofu, basil pesto, scallions, peppers, and mushrooms. Topped with marinara and shredded soy mozzarella, baked until bubbly. Plant-based dinner-party comfort food.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Vegan nut torte with a caramelized walnut and marzipan filling in a lemon shortcrust pastry. A dairy-free, egg-free European-style dessert baked golden in a springform pan.