Vegan

Silken tofu is the key to these crisp-edged vegan pancakes.

The sweet, jammy garlic cloves are only half the story—don’t sleep on the deeply savory oil.

With deeply browned edges and creamy centers, these basic roasted sweet potatoes are ready to dress up however you’d like.

They tried taking it off the menu. It didn’t go well.

The best homemade hummus starts with an unexpected ingredient: ice cubes.

A one-pot celebration of summer vegetables.

Muddled melon lends a hot pink hue. Call it the drink of the summer if you must!

Use summer’s ripest offerings to make this Mexican party bev.

It comes together in a blender and just happens to be dairy-free.

Make a batch of pickled onions to pile onto tacos, sandwiches, grain bowls, and more all week long.

You’ll want to eat this smoky, sweet, and tangy red pepper–walnut dip with everything.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

Creamy, bright, and wonderfully aromatic with ginger and garlic.

This tangy chilled soup is basically summer in a bowl.

All the smoky savoriness of chili con carne, without the meat.

A make-ahead pantry salad that's friendly on the wallet too.

Readers call this “a lazy, easy staple” and “the best recipe for using up that block of tofu."

Like chocolate chip cookies with olive oil and rice crispy treats with tahini.

The secret to success? Kneading with your feet.

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

Tofu cream with tomatoes and peaches, our easiest veggie burgers, watermelon granita, and more plant-based recipes to keep you in the summer sun.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.