Vegan

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.

Coconut-creamy brussels sprouts, twice-roasted maple squash, and more plant-based goodness.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.

These simple vegan nuggets taste just like the dino-shaped ones in the freezer aisle.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

Baking for a vegan? Going dairy-free? Forget a few items on your last grocery run? There’s a heavy cream substitute for that.

Save your fussing for the pie. 

This easy recipe for homemade apple cider doubles as aromatherapy.

This recipe for crispy fried shallots is easy to make and extremely versatile—use the shallots in green bean casserole, or to top a salad or rice.

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

Double down on chocolate and orange with this vegan dessert that gets a little help from the freezer aisle.

Level up your side dish game with these Romano beans braised in a cherry tomato sauce, equally tasty at room temp. Yellow wax beans or green beans make a great sub.

If you can’t find coconut vinegar for this collard greens recipe, use 2 Tbsp. apple cider vinegar instead.

This easy vegan taco recipe comes together quickly on a weeknight with crispy soy chorizo and a can of vegetarian refried beans.