Vegan

Here's a simple and versatile rich coconut curry to add to your meal prep rotation. This recipe makes enough sauce for three different dishes (Yellow Curry Chicken with Vegetables, Fish Curry, and Butternut Squash and Green Bean Stew).

This cold noodle salad features a versatile Sichuan peppercorn dressing that will leave your tongue tingling.

These deliciously savory crispy fried samosas from Amma restaurant in New York feature a spiced potato filling packed with bright, lemony flavor.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

Try eating just one of these picarones, doughnut-like Peruvian confections that are drenched in a fig-flavored syrup.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

The longer this cabbage relish ferments, the better it’s going to taste.

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

The iconic rapper and producer shares his journey to becoming vegan and how he’s spreading the plant-based gospel through Violife’s Plant Grants.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success.