Vegan

Guaranteed to make any raw vegetable taste good.

This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.

An easy, chile-spiked tomato salsa for all your taco needs. 

Creamy, sweet Ataulfo mangoes are ideal for this simple, vibrant dessert.

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

This is a spicy slaw, but charred scallions give it deep, toasty flavor. 

If you thought it was impossible to make nut butter more delicious, try this added-value version.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

Mouth-numbing, sweet, salty, and crunchy peanuts you can’t stop eating.

This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

We love the chewy, bouncy texture of wood ear mushrooms.

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

Apteka is changing the game. 

Colorful, crunchy, and incredibly easy, you can pull this bright Indian dish together in 20 minutes or less.