Catsup

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands. ...read more

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw. ...read more

Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture. ...read more

This salad can be made ahead of time and warmed in the microwave. Be careful not to use too much Liquid Smoke to flavor the tempeh. ...read more

These thin, flat pancakes are a cross between crêpes and omelets. ...read more

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat. ...read more

Kids love the sweet-and-sour flavor combination here, and it’s a great way to get them excited about tofu. But you may want to skip the almonds and the herbs when serving younger diners. ...read more

Liquid smoke gives beans rich, hearty flavor without the pork. Start the beans in the slow cooker before you go to bed and you’ll have perfect baked beans in the morning, ready to take on a picnic outing. For a faster version that eliminates the need to soak and precook the ...read more

Get all the goodness of a grilled "burger" experience—including lettuce, cheese, tomatoes, pickles, onions, and "special sauce"—on a stick with these clever kebabs. ...read more

This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a ...read more

For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce. ...read more

Coffee has long been a secret ingredient in prize-winning barbecue sauces. Try this sauce as a dip for vegetarian chicken strips, brush it over grilled tofu, or stir an 8-oz. package of shredded seitan into it for barbecue sandwiches. ...read more

Simple, speedy, and satisfying, this patty recipe is made with TVP (textured vegetable protein), which can be found in the bulk section of natural food stores. These burgers get their meaty flavor from dulse, dried seaweed flakes that are a good source of B vitamins and iron. ...read more

Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and sometimes cloves, which adds hearty flavor. ...read more

Organic spinach is readily available, reasonably priced and one of the Environmental Working Group's organic produce recommendations. ...read more

These all-vegan burgers offer complete protein, and the unusual tempeh crisps provide an additional protein-filled treat. As an alternate garnish, use thinly sliced onions for a jolt of color. ...read more

Masala refers to an aromatic blend of spices. Look for unusual ingredients such as tamarind paste in specialty food stores, Indian and Middle Eastern markets or your grocer’s international foods aisle. ...read more

The dressing for this salad can be made up to one week ahead and stored in an airtight container in the refrigerator. Bring to room temperature and stir well before using. ...read more