Vegan

This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort. 

Feeling under the weather? This superfruit salad will give you the perfect jolt of vitamins you need to get back on the path of recovery.

The salty, springy bread that looks like the surface of a distant planet. Take us there.

Vegetarian cookbooks are filling our shelves these days! Here are a few we're psyched about.

Her new cookbook, Black Girl Baking, tells the story of a life through food.

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

The Halo Top domination continues.

There's no problem this super creamy, make-ahead pudding can't solve.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.

If you love the texture of chia pudding, it gets even closer to bubble tea with the addition of tapioca pearls here.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Hemp milk makes the fastest, creamiest alt-milk with very little waste, but any nondairy milk works.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

It's free of refined sugar, too.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.