Vegan

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

Tofu cream with tomatoes and peaches, our easiest veggie burgers, watermelon granita, and more plant-based recipes to keep you in the summer sun.

Charring the ingredients in the broiler builds intense flavor without lighting a grill.

This tangy chilled soup is basically summer in a bowl.

With homemade quick pickles, this will be your new signature side dish.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.

We tried 9 brands of vegan mayonnaise to see which ones can ditch the eggs and get away with it.

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

Double, triple, or quadruple the recipe and freeze for later.

The ultimate antidote to the winter blues.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

A big batch of overnight oats made with chopped almonds and mild rice milk that tastes just like horchata. An ideal and filling breakfast.

Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein.

Like tempeh stir-fry with chile crisp and coconut rice, garlic-soy braised lentils, and a dairy-free cream sauce to pair with any pasta.

A creamy, curried soup you can make on a weeknight, no sweat.