Vegan Entrees

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

If you could capture summer in a bowl, it would be this nectarine salad.

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

Our version of a Southern tradition for your New Years celebrations

Good-quality saffron is the key to this dish.

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

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

Mustard has powerful anti-inflammatory and digestion-promoting properties

Colorful, sizzling vegetables. Tortillas. Joy.

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

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.

Check out Vegetarian Times Editors's author page.

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.

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.

Think of these rolls as noodle-wrapped salads with a dressing for dipping. Fresh rice-paper rolls are easy to make once you get the hang of softening the wrappers with warm water. Serve these rolls as an appetizer or as part of an Asian-themed meal. They make delicious take-along lunches, too!

Of course, my very favorite gumbo features Cajun-spiced, crispy roasted potatoes. Because . . . why the heck not? Pour a few giant spoonfuls of this perfect gumbo over some potatoes and rice if you are a double-carb person like me. Top it with vegan sausages if you want, and prepare to call this your very favorite gumbo.

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

This easy, one-pot meal uses sturdy staples like carrots, potatoes and onions. Cremini or portobello mushrooms have a firm, beefy texture that holds up well in cooking; you can also add shiitakes or dried wild mushrooms for a deeper flavor.

This flavorful loaf uses sturdy chickpeas instead of the lentils-and-walnuts combination used in most vegan meatloaves.

Seasonal favorites with an Asian twist

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.

These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.

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.

Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.

This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.

This light and fresh dish is perfect for summer

Check out Vegetarian Times Editors's author page.

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.

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

Check out Vegetarian Times Editors's author page.

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.

Check out Vegetarian Times Editors's author page.

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish.

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.

Inspired by the Cuban national dish Moros y Cristianos

A gluten-free pizza alternative that's also vegan

Check out Vegetarian Times Editors's author page.

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

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

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

Check out Vegetarian Times Editors's author page.

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.

Kids will never guess just how loaded with good-for-them vegetables this pasta favorite is.

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.

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.

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.

Spice up a weeknight dinner with a quick curried noodle dish.

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.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.