Vegan

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.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

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).

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

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.

With homemade quick pickles, this will be your new signature side dish.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.