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Vegan
Working in batches ensures okra that's golden and tender, not soft and slimy.
4.0
(3.85)
Quick
It doesn't take a rocket scientist to make this simple guacamole. Make sure you're avocados are ripe and your limes are juicy and you're on the way to guacamole heaven.
3.7
(3.66)
Quick
“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
3.3
(3.3)
Vegan
This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.
3.0
(3.01)
Quick
This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.
3.6
(3.56)
Quick
Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.
5.0
(5)
Quick
Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.
5.0
(4.83)
Vegan
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
4.7
(4.7)
Quick
Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.
4.0
(3.93)
Vegan
Find turmeric at specialty, Asian, and health food grocers.
3.0
(3.13)
Vegan
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
4.3
(4.31)
Quick
You can find pea shoots at Asian markets and some specialty markets, too. Look for those with firm, bright green leaves, a sign of freshness.
3.5
(3.46)
Quick
The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.
3.6
(3.63)
Vegan
Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.
4.0
(3.94)
Quick
“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.
Quick
The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
4.0
(4.17)
Easy
A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.
3.4
(3.42)
Vegan
These spicy, crunchy pita bits are your new, improved crouton.
4.0
(3.82)
Easy
Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.
3.6
(3.6)
Quick
A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
3.0
(3)
Quick
A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.
4.0
(3.92)
Quick
Add these addictive spicy chickpeas to your lunch bowl for a protein boost.
3.5
(3.54)
Vegan
This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.
4.0
(4.12)
Quick