Great for meals with vegetarians and meat eaters. The brown rice offers a surprising nut taste to this meal.
Author: Krista B
This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up, or stir a splash of rum...
Author: Anna Stockwell
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
Author: Bon Appétit Test Kitchen
Author: Lane Crowther
Author: Elena Faita-Venditelli
Author: Bahija
This recipe is delicious, nutritious, easy, cheap (I mean, like $3 cheap), and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Author: karkar
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Author: Tim Unger
This dish showcases both red- and tan-skinned roasted sweet potatoes.
Author: Jill Silverman Hough
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Author: Hetty McKinnon
Author: Justin Rashid
Author: David Chang
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Author: VeganDieter4WeightLoss
Author: Gina Marie Miraglia Eriquez
Author: Daniel Patterson
Author: Kay Chun
This simple and delicious vegan meal can be eaten as a side or a vegetable main dish. It is very popular in Romania. Eggplants are combined with bell peppers, tomatoes, and onions and baked with olive...
Author: Nini
Author: Maya Kaimal
Author: Tracey Seaman
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Author: Ochre Bakery, Detroit, MI
Author: Paul Grimes
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the...
Author: Chef Joey Z.
This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!
Author: ASTROPHE
Author: Kay Chun
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Author: Ruth Cousineau
Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn't require recipe planning should be part of your medicine cabinet.
Author: Chris Morocco
Author: Evan Kleiman
Author: Victoria Granof