Vegan

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you.

Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.

All thanks to a cult-favorite plant-based protein our editors buy in bulk.

This quick and crunchy dish relies on high heat and malty black vinegar.

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

Tahini (an untraditional but logical addition) adds richness to this plant-based riff on sesame chicken.

The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.

Make a batch of these easy pickled onions, then use them all week long on everything you eat.

No eggs, no butter, and one rather unexpected ingredient.

Bust up the “what’s for lunch” blues with this highly adaptable recipe for creamy, crunchy, salty-sweet noodles in peanut butter sauce.

Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams. 

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.

This dairy-free version of the Puerto Rican holiday classic is punched up with Jamaican aromatics.

Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.

Coconut-creamy brussels sprouts, twice-roasted maple squash, and more plant-based goodness.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.