Vegan

Changing my diet didn't make Ben fall for me, but we became real friends once I stopped eating like him.

Whether you’re Team Smooth or Team Chunky, there’s a pick in here for you.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Yes, this berry shrub recipe takes a couple of weeks to make—but once it’s ready you’ll have a tart-sweet, utterly refreshing beverage whenever you want.

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

My panda-shaped shaker is the fastest route to flavorful plant-based meals.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

This refreshing, saucy cucumber salad will cool you down all summer.

Cashews to the rescue!

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

Tips for vegan baking, from egg substitutes to butter swaps to pantry essentials.