One-Pot Pasta Primavera
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Oat Flour Chocolate-Chip Cookies
These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.
No-Bake Almond-Oat Energy Bites
If you've ever been let down by homemade granola bars that taste a little too . . . um . . . healthy, give these yummy nuggets a try.
Mushroom and Spinach Quiche
Quiche makes a comforting main dish for a family supper or a casual dinner party.
Mixed Vegetable Masala
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Mexican Rice
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
Mediterranean Pressed Picnic Sandwich
This sandwich turns take-along food flaws—travel time, cramped packing quarters, moist ingredients—into assets. Pressing the sandwich lets the crusty bread soak up roasted vegetable juices, and travel time gives flavors a chance to meld.
Sweet Potato and Kale Frittata with Goat Cheese
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Lemony Vegetable and Polenta Skillet
Fresh basil and lemon juice brighten the flavors of a fresh vegetable medley. During recipe testing, we’ve found that the 18-oz. organic packages of prepared polenta have a deliciously creamy-grainy texture, so opt for organic if you can find it.
Italian White Bean and Kale Soup
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.
Indian Samosa Casserole
Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita.
Homemade Tomato Soup
Once you’ve discovered how easy it is to make great tomato soup, you’ll wonder why you ever bought canned.
How to Make Your Own Seitan
This tried-and-true favorite can be used in any recipe calling for seitan
Homemade Falafel
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Hearty Irish Lager Stew
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Grilled Vegetable Wrap
When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.
Grilled Portobello Tacos with Salsa Verde
Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.
Glazed Chocolate-Avocado Cupcakes
Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.
Gluten-Free Blueberry Muffins
This gluten-free breakfast treat will help you start your day out right.
General Tso’s Tofu
Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.
Garlicky Collard Greens
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Eggplant Shakshuka
This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.
Cuban-Style Black Beans with Rice and Plantains
Inspired by the Cuban national dish Moros y Cristianos
Crispy Seasoned Vegetable Chips
This all-purpose chip recipe is all about options
Crispy Quinoa Cakes
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Chocolate-Crusted Pumpkin Pie
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Cauliflower Pizza Crust
A gluten-free pizza alternative that's also vegan
Carolina-Style Barbecue Seitan Sandwiches
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.
Broccoli Meatballs with Garlic-Tomato Sauce
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Blueberry Yogurt Cake with Lemon Glaze
If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.
Black Bean-Quinoa Burgers
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Black Bean Chili
You probably have everything to make this in your pantry right now
Beet Linguine with Cashew Ricotta
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BBQ Mushroom Sliders
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Baked Leek and Sweet Potato Gratin
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Avocado-Spinach Panini
Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
Avocado-Cucumber Dressing with Dill
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Avocado Chimichurri Bruschetta
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.
Asparagus with Vegan Hollandaise
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Asparagus-Pesto Lasagna
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Almond Feta Cheese with Herb Oil
Blanched almonds give this creamy-crumbly cheese a rich texture.
Quick-Sautéed “Zoodles” with Lemon-Mint Brown Butter
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Vegan on the Road
Our favorite traveling vegan, Victoria Holder of Victoria's Creative Kitchen, proves once again that you can cook great-tasting vegan dishes anywhere you go.
Get a Vegan Mentor
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A vegan bag to love!
Stylish and vegan are two words that can — and do — go together, as this new backpack from Doshi FCSA demonstrates.
Hot news: Eating hot chili peppers could help you live longer
Eating red hot chili peppers could lead to a longer life, according to a new study. That's one good reason to try these delicious "Sausage" and Pepper Heroes.
Cali’flour pizza crust to the rescue!
This cauliflower-based pizza crust is a lifesaver for people with food restrictions.
How to Edit Your Cookbook Collection
Is your cookbook collection starting to take over valuable real estate in your kitchen? If so, donate or re-gift some of your lesser-loved volumes. Here are 5 rules for deciding what should stay and what should go.
Winter’s Bounty: Fresh Sorrel
As all of my other herbs have given up, sorrel has become my go-to winter aromatic, especially since I discovered that the more I pick it, the better it grows.
3 Time-Saving Veg Cooking Tips
Looking to streamline your cooking routines? Check out these expert tips.
A Retreat Just For You!
Want to get away on a retreat or vacation? Take a look at Veggie Hotels, or Vegan Welcome, which feature hotels and retreats that cater to vegetarians and vegans. We love the look of this featured spot: Apoyo Lodge in Nicaragua.
Edible Gardening 101: Harvesting Coriander Seeds
In North America, most coriandrum sativum is grown for its leaves – better known as cilantro – but don't seep on the coriander seeds
Organic chef is a winner!
Nora Pouillon, advocate for organic food and sustainable living is the recipient of the 2017 James Beard Lifetime Achievement award.
Gut Health Tune-Up
Research shows that our overall health starts—or stalls out—in the gut. In the spirit of the New Year, why not consider a tune-up for your “digestive engine”? You’ll feel better, likely gain energy, reduce risks for some diseases, and probably even drop a few pounds.
An Inspiring New Advocate for Plant-Based Eating
At only 15, Haile Thomas is an enthusiastic advocate for plant-based eating. It all started when her father was diagnosed with diabetes and the whole family decided to cook and eat more healthfully. Through her website, cooking classes, TV appearances and work with Sweetleaf Stevia Sweeteners, Haile inspires kids and adults to eating nutritious, delicious, plant-based food.
Quick & Easy Party Snack: Sticky, Spicy, Salty Nuts
Our favorite traveling cook, Victoria Holder (of Victoria's Creative Kitchen) is on the road in Europe, but that doesn't stop her from coming up with simple and fun recipes like this one.
Wait – Is That Wine Really Vegetarian?
More than 70 additives—including a handful of animal products—can be used to make and process wine. Not to worry. Here’s how to find a vegetarian-friendly wine (and avoid ones that aren’t).
Vegan Buttermilk Rusks – Yes!
British vegan food photographer Michael Kitson, 22, shows off how good vegan food can be — like this recipe for Vegan Buttermilk Rusks.
A Vegetarian Hits the Road!
Victoria Holder, of Victoria's Creative Kitchen, is traveling in a minivan in Europe with her husband. Watch how she makes this vegetarian soup while on the road!
Eat Wheat? Yes, We Can!
A new book by Ayuvedic expert John Douillard explains how to improve digestion health without cutting out gluten or dairy.
Russell Simmons and the Compassionate Meals Challenge
Farm Sanctuary, which rescues abused and abandoned farm animals around the country, is teaming up with famous vegans and asking them to encourage their friends to try a vegan meal. First up: The producer Russell Simmons challenges his friend and rapper DoBoy go try the vegan way of eating. Here's how it's going...
A French Chef Goes Vegan
We talk to Chef Xavier Bonnafous of Southern Pressed Juicery, in Greenville, South Carolina, who is known for his innovative raw and vegan creations.
Fresh Food, Fast
Ayr Muir is founder and CEO of the Clover Food Lab — a chain of restaurants in the Boston area that serves fresh vegetarian food fast.
Host a cookie party!
Turn holiday baking into a chance for merrymaking: Share these great cookie recipes with your friends.
Future Is Bright For Vegetarian Cookbooks
Emilia Terragni, cookbook publisher at Phaidon Press, shares the key to success for vegetarian cookbooks.
A Cucumber Salad with a Kick
Chef Saifon Plewtong of True Seasons Organic Kitchen shares an easy recipe that is as tasty as it is pretty!
Eat More Quinoa!
Not sure how to get quinoa into your diet? Check out this refreshing Quinoa Pico de Gallo Salad created by Christie Brinkley. Sponsored by Natural Factors.
Turmeric 101
Learn more about the superfood turmeric!
Got questions? Talk to VT’s Food Editor – live!
Today - get answers to all your vegetarian Thanksgiving food questions in a live Facebook chat with VT Food Editor, Mary Margaret Chappell.
Avocado shortage creates craving!
Let's just say that some editors at VT have developed a big, big craving for avocados during the current shortage. If you feel the same, and are lucky enough to find one, try this flavor-filled Avocado, Fennel and Citrus Salad!
Thirsty? Try this Sparkling Black Elderberry Punch
Perk up your afternoon with this refreshing berry lemonade made with Gaia Herbs Black Elderberry Syrup. SPONSORED BY GAIA HERBS
Make a Sweet Treat
You'll love this spicy chocolate crackle. SPONSORED BY GAIA HERBS
Orange-Hazelnut Vinaigrette
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Eat Well This Thanksgiving
Find out what Sherrie Castellano, founder With FOOD + LOVE is making for Thanksgiving—plus her fave fall dishes.