vegan

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

byHonest Cooking

Blooms: A Culinary Ode to Nature at The Dolder Grand

byJordi Luque Sanz

Confetti Quinoa Salad

byAlyssa Holder

Hummus with Pickled Jalapeños

byAshley Melillo

Ya-Cai and Shiitake Mushroom Noodles

byElaine Luo

Kisir – Turkish Bulgur Salad

bySharan Kuganesan

Liangban Tofu: Spicy Cold Tofu

byElaine Luo

Crispy Sticky Tofu

byHonest Cooking

The Vegan Tomato Soup

byHonest Cooking

Lentil Dip and Crudités from Chef Eliana Godinez

byHonest Cooking

Vegan Kale Caesar Salad and Polenta Croutons

byVicki Brett-Gach

Show Plant Love in Your Summer Menu with Le Pain Quotidien

byAlyssa Holder

30-Minute Cherry Tomato Polenta

byAshley Melillo

Tofu Tikka Wraps

bySapana Behl

Dark Chocolate Cherry Cake

byValentina Celant

Crispy Avocado Tacos

bySarah Bond

Vegan Jalapeño Queso Dip

byVicki Brett-Gach

Vegan Sweets: Spring-y Sugar Cookie Bars

byAshley Melillo

Beautiful Vegan Banana Bread

byVicky Cohen and Ruth Fox

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

byHonest Cooking

Mango and Wild Rice Salad

byAnina Meyer

No-Churn Coconut-Lemon Ice Cream

byGin Butters

Where to Eat Vegan in Mexico’s Riviera Maya

byLeora Novick

Butternut Squash and Mushroom Lasagna

byCarmen Sturdy

Cocoa-Caramel Truffles

byVicki Brett-Gach

Roasted Winter Vegetable Galette

byNatalia Wrobel

Radicchio Salad with Vegan Ranch Dressing

byVicki Brett-Gach

How to Whole Roast Cauliflower

byRobin Runner

Inspire Your Cooking with Vegan Recipes from Chantelle Nicholson

byAnnelise McAuliffe

Dairy-Free Coconut Peppermint Cheesecake

byHonest Cooking

Gnocchi All’Arrabbiata

byEla of ElaVegan

Monster Cookies with Almond Butter

byTessa Fisher

Vegan Nacho “Cheese” Dip

byTori Cooper

Vegan: Creamy Tomato Pasta Sauce

byNatalia Wrobel

Hearty Tomato, Carrot and Walnut Marinara Sauce

byMary - Up Beet and Kaling It

DIY Vegan Pancake Mix

byAlexandra Shytsman

Vegan Cashew and Raspberry Bites

byPriya Lakshminarayan

Our New Favorite Vegan Ice Cream Bars

byHonest Cooking

Vegan Poutine Fries

byAnja & Sandra Dear

Vegan Lasagna with Chef Matthew Kenney – Alibi, SYDNEY

byMichelle Tchea

Elmhurst Puts a Healthy Spin on the Caribbean Peanut Punch

byAlyssa Holder

Scrambled Tofu Vegan Breakfast Tacos

bySarah Bond

Vegan Queso Dip

byValentina Celant

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

byHonest Cooking

How to Make a Vegan Charcuterie Board Paired with Wine

byRobin Runner

Vegan Blood Orange Pancakes

byKimberly Espinel

How to Make Vegan Chocolate Mousse

byPatricia Conte

Vegan Chocolate Pudding

byHonest Cooking

Chickpea Flour Pancakes and Date Caramel

byAnina Meyer

How to Make Simple Gluten Free Christmas Cookies

byAmbra Torelli

Mushroom Lentil Pot Pie

byValentina Celant

Alternative Pizzas for National Pizza Month

byHonest Cooking

Vegan BLT with Eggplant “Bacon” and Other Vegetarian Delights

byHonest Cooking

Vegan Lentil Sloppy Joes

byRobin Runner

10 Delicious Vegan Sweet Potato Recipes

byAshley Melillo

Vegan Bean Étouffée

byRobin Runner

Vegan: No-Churn Strawberry Cheesecake Ice Cream

byHonest Cooking

Vegan Coffee Cake

byZita Nagy

Vegan Pistachio Cookies

byVeronica Lavenia

The New Vegan: No-Nonsense Recipe to Eating a Plant Diet

byHonest Cooking