Vegan

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Kay Stepkin founded the National Vegetarian Museum to tell the world about her meat-centric hometown’s neglected history of vegetarianism. Will anyone listen?

What's super flavorful, surprisingly versatile, and can provide a myriad of health benefits?

They're a quick and crowd-pleasing hit I’ll make on repeat with no shame.

We’ve got bursting, jammy cherry tomatoes that make their own sauce, and chili oil that upends the typical Italian flavor profile.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

This is the condiment version of those summer sandals you want to wear with everything.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

And tempeh bacon, home-grown avocados, homemade hummus, and “throw-it-all-in” one-pot meals.

High in B vitamins, cucumbers both cool and calm you.

Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. Lime and chile keep this slushy spicy and bright.

This slushy has just enough ginger to let you know you’re ALIVE.

It's ice cream season—do you know where your pint is?

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

Nothing beats serving this salsa still warm and freshly blended.

A tangy, sweet sauce that belongs at your summer barbecue.

A riff on a three-bean salad with a garlic-chile-maple-lime dressing that we can’t quit.

This refreshing beverage makes the most of peak-of-the-season strawberries.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

I was suspicious of this vegan cashew situation. Turned out I was wrong.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.