Dairy-Free

Everyone's welcome to join this vegan club

This Thai-inspired dish features sweet potatoes blended into the sauce and as bites in the bowl

This vegan dish is easy to pull together and brings great sweet-spice flavor

These delightful summer rolls with tofu are perfect when you want a light meal on a warm day

Get your freekeh on

Good-quality saffron is the key to this dish.

This gluten-free pumpkin bread recipe is also dairy-free and can easily be made vegan. You can thank us later.

Made with cashews instead of cream, this rich and velvety soup is soup-er versatile

The silky texture is thanks to almond creamer

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

You don't need an ice cream machine to make this lime-coconut-avocado treat

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

Mustard has powerful anti-inflammatory and digestion-promoting properties

This tasty dish is a great way to use up leftover rice you might have in the fridge

It's always the right time for quesadillas

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Serve it hot right from the oven for best texture.

We health-ified your favorite comfort food. You're welcome.

This creamy, dairy-free chocolate milk is a fun take on the classic chocolate-and-hazelnut Nutella blend. Save the hazelnut meal after squeezing out the milk and add to baked goods for extra protein, fiber, and flavor.

This tropical medley is a fresh alternative to a vegetable side dish. To stretch it into a main dish for four, top with 1 cup of roasted cashews and serve it over steamed rice.

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Turn this Korean street-food snack into a full meal by serving the pancake wedge on a bed of sautéed spinach and topping it with a freshly poached egg and squirt of sriracha.

Thin rice vermicelli noodles are piled atop a saucy eggplant stir-fry so they retain their tender, fluffy texture and don’t get weighed down by the sauce. Serve this dish with lime wedges and your favorite hot sauce.

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.

Homemade yogurt, kimchi and other fermented foods are cheaper than store-bought—plus they're higher in active cultures and free of sugar and added ingredients. Plus, they're easy and fun. Here, we share a recipe for a simple, creamy vegan yogurt recipe you'll make again and again.

Nothing beats a summer cobbler for luscious simplicity

Frozen vegetables and pre-made pie crust make this classic comfort food super-easy.

The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.

A honey glaze lends a sweet note to the thyme-and-cracked-black-pepper-imbued tofu topping of this couscous entrée.

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.

Dates and walnuts take the place of gluten, sugar and butter in these no-bake high-protein vegan bars.

This light and fresh dish is perfect for summer

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A nourishing classic

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Like Singapore itself, this noodle dish brings together flavors from many traditions.

These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake

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The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

You’ll love this version of a Vietnamese street-food sandwich favorite.

This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Everything you love about Indian samosas is here in one low-fat, easy-to-make vegetarian pie. Serve with Cucumber Raita or Tofu Raita.

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.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

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.

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.

Inspired by the Cuban national dish Moros y Cristianos

A gluten-free pizza alternative that's also vegan

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You probably have everything to make this in your pantry right now

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Check out Vegetarian Times Editors's author page.

Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.

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.

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Check out Vegetarian Times Editors's author page.

Pull all those leftover condiments out of the fridge and pick your favorite to pair with this simple dish. Serve with steamed rice.

Pigeon peas, rice, and curries are staple dishes in Caribbean kitchens. We’ve kept the curry seasoning mild so the recipe will be kid friendly, but you can always boost the flavoring of the squash by using more (or a hotter) curry powder. Serve with a side of steamed greens.

Maitake mushrooms, also known as hen-of-the-woods, ram's head, or sheep's head mushrooms, have a woodsy, smoky flavor that pairs well with roasted vegetables.

This elegant first course features hearty king trumpet mushrooms, noted for their chewy, meaty texture.

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Check out Vegetarian Times Editors's author page.

Soy chorizo brings the flavors of andouille, while okra adds a touch of the South to this hybrid of risotto and jambalaya.

Primavera means “spring” in Italian, and this satisfying soup makes the most of the delicate flavors of springtime veggies. The chowder is thickened with puréed vegetables rather than flour and milk or cream, for a lighter, gluten-free option.

When making this simple stir-fry, be sure to get the wok or skillet really hot so that the broccoli and ramen noodles get a seared crispiness to them.