vegan

Chocolate Drizzled Pretzels

byOlivia Caminiti

6

Roasted Broccoli and Kale Salad with Hemp Hearts

byAmie Valpone

4

Shiitake Ceviche Salad with Sea Beans and Popcorn

byKalle Bergman

5

Tikka Masala Spiced Chickpeas and Cauliflower

byRobin Runner

2

Strawberry Spring Salad

byNancy Lopez-McHugh

11

Eggplant and Cauliflower Curry with Tofu

byKathy Steger

6

Vegan Burst Cherry Tomato Polenta

byAshley Melillo

10

Weeknight Chana Masala

byHonest Cooking

4

Crispy Avocado Tacos

byKalle Bergman

5

Mangú – Mashed Plantains

byYadsia G. Iglesias

16

Liangban Tofu: Spicy Cold Tofu

byElaine Luo

10

Cauliflower with Chimichurri and Tahini

byMariela Alvarez Toro

0

Pumpkin Masala Curry

bySoni Sinha

34

How to Make Hummus Without Tahini

byNancy Lopez-McHugh

51

Dhingri Matar – Creamy Indian Mushroom and Pea Curry

byNandita Nataraj

3

How to Make Indian Pancakes: Easy, Crispy, Homemade Dosas

byKalle Bergman

8

Blooms: A Culinary Ode to Nature at The Dolder Grand

byJordi Luque Sanz

0

Confetti Quinoa Salad

byAlyssa Holder

0

Hummus with Pickled Jalapeños

byAshley Melillo

5

Ya-Cai and Shiitake Mushroom Noodles

byElaine Luo

9

Kisir – Turkish Bulgur Salad

bySharan Kuganesan

0

Crispy Sticky Tofu

byKalle Bergman

1

The Vegan Tomato Soup

byHonest Cooking

0

Lentil Dip and Crudités from Chef Eliana Godinez

byHonest Cooking

0

Vegan Kale Caesar Salad and Polenta Croutons

byVicki Brett-Gach

1

Show Plant Love in Your Summer Menu with Le Pain Quotidien

byAlyssa Holder

0

Tofu Tikka Wraps

bySapana Behl

0

Dark Chocolate Cherry Cake

byValentina Celant

0

Vegan Jalapeño Queso Dip

byVicki Brett-Gach

0

Vegan Sweets: Spring-y Sugar Cookie Bars

byAshley Melillo

0

Beautiful Vegan Banana Bread

byVicky Cohen and Ruth Fox

0

Three New Vegan and Vegetarian Cookbooks to Get Excited About, Even if You’re Not Vegan or Vegetarian

byHonest Cooking

0

Mango and Wild Rice Salad

byAnina Meyer

0

No-Churn Coconut-Lemon Ice Cream

byGin Butters

1

Where to Eat Vegan in Mexico’s Riviera Maya

byLeora Novick

0

Butternut Squash and Mushroom Lasagna

byCarmen Sturdy

0

Cocoa-Caramel Truffles

byVicki Brett-Gach

0

Roasted Winter Vegetable Galette

byNatalia Wrobel

8

Radicchio Salad with Vegan Ranch Dressing

byVicki Brett-Gach

0

How to Whole Roast Cauliflower

byRobin Runner

0

Dairy-Free Coconut Peppermint Cheesecake

byHonest Cooking

0

Gnocchi All’Arrabbiata

byEla of ElaVegan

0

Monster Cookies with Almond Butter

byTessa Fisher

0

Vegan Nacho “Cheese” Dip

byTori Cooper

0

Vegan: Creamy Tomato Pasta Sauce

byNatalia Wrobel

0

Hearty Tomato, Carrot and Walnut Marinara Sauce

byMary - Up Beet and Kaling It

1

DIY Vegan Pancake Mix

byAlexandra Shytsman

0

Vegan Cashew and Raspberry Bites

byPriya Lakshminarayan

0

Our New Favorite Vegan Ice Cream Bars

byHonest Cooking

0

Vegan Poutine Fries

byAnja & Sandra Dear

0

Vegan Lasagna with Chef Matthew Kenney – Alibi, SYDNEY

byMichelle Tchea

0

Elmhurst Puts a Healthy Spin on the Caribbean Peanut Punch

byAlyssa Holder

0

Scrambled Tofu Vegan Breakfast Tacos

bySarah Bond

0

Vegan Queso Dip

byValentina Celant

1

Easy, Delicious Plant-Based Recipes: ‘Vegan in 7’

byHonest Cooking

0

How to Make a Vegan Charcuterie Board Paired with Wine

byRobin Runner

0

Vegan Blood Orange Pancakes

byKimberly Espinel

0

How to Make Vegan Chocolate Mousse

byPatricia Conte

0

Vegan Chocolate Pudding

byHonest Cooking

2

Chickpea Flour Pancakes and Date Caramel

byAnina Meyer

0