Spices & Flavorings

This recipe highlights both Dijon and whole-grain mustard for an extra bold flavor that enhances every bite of succulent kale and tender tofu.

Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.

Meatless Mondays aren’t just for Mondays anymore, and Taco Tuesdays are certainly not just meant for Tuesdays! Enjoy these meatless tacos any day of the week.

Dosas are a crispy, savory pancake from South India, traditionally made from a fermented batter. Our vegan version is made from collard greens.

Mushrooms and walnuts stand in for meat in this cancer-fighting meal.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

A touch of sherry and ground roasted almonds elevate this creamy noodle casserole to company fare. Serve with a crisp green salad for a delicious meal.

This elegant version of a sunken pear cake is true to its flavors and hides the perfect surprise on the inside, making it incredibly moist and fluffy. This bread gets a powerful infusion of fresh ginger, maple syrup and white wine to make it even more festive.

This beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.

Smother mashed cauliflower with a silky, rich and savory gravy that even meat-eaters will love. It's dairy-free and meat-free and made with just a handful of ingredients.

You'll love this vegan take on the classic hot buttered rum cocktail. Coconut takes the place of butter, and spicy chai tea, cinnamon and aged rum add cozy warmth.

This nutrient-dense smoothie—it’s basically a meal in a glass—is rich in satisfying protein and energizing MCT oil

Crispy zucchini fritters get the gyro treatment with hummus and a lemony yogurt sauce.

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.

Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake.

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner.

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.

This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.

Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.

Perfect on popcorn or pasta, this savory shake blends tangy lemon and fragrant rosemary for added flavor.