Vegan

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

A creamy, bright green dip that’s great with crunchy vegetables, meat, spread on sandwiches, or thinned out and used as salad dressing.

A mega-moist olive oil loaf cake from Ochre Bakery that’s bright and lemony.

Simple braised greens with sake and white wine—the perfect side to, let’s say, a rack of sticky miso ribs.

Boiled peanuts tossed with chile and coriander remind Vivek Surti, chef at Tailor in Nashville, of Cajun peanuts from Southern gas stations, but also of India.

An irresistibly creamy hummus with a spiced pistachio dukkah on top.

A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

Will people want to buy oat milk or Beyond burgers by any other name?

No meat, no eggs, no dairy, no problem.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

This limeade is addictive and will make your mouth pucker.

There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

An understated slaw that gives us what we want: crunch and bright acidity.

A simple slaw that pairs well with meaty summer mains.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

This classic (and familiar) potato-and-cauliflower dish is a great make-ahead party dish.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.