Vegan

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For more variations and veggie inspiration, check out our roasted veggie matrix.

For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

If you're drinking your morning smoothie out of a glass, you're doing it wrong.

As bananas turn the corner from ripe to too-ripe, peel them and pop them in the freezer so you can make this anytime (you won’t need as much ice if using frozen bananas).

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.

When shopping for celeriac, look for firm, unblemished roots that feel heavy for their size, with a greenish hue.

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette.

We transformed the regular hands-on skillet method to a very hands-off oven technique.

Any combination of nuts and seeds will be fine, so feel free to finish up any odds and ends you have around.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

To prevent peeled or cut celery root from browning, submerge it in cold water with the juice of 1 lemon for up to 1 day.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

These 3 vegan chocolates are our favorite to bake with and to snack on.

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great.

If you don’t have both spices, it’s okay to omit one or the other.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

You can stuff this slawlike salad inside your pita, or eat it on its own.

Turn this iced tea into a cocktail with a little gin.

Use just one type of bean to ensure even cooking.

Baking is a science—and today's lesson is in vegan baking. Learn how to make the fluffiest, loftiest, most moist dairy- and egg-free pastries around by avoiding these common mistakes.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.