vegan

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.

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 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 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.

Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!

Forgo the pumpkin lattes and whip this up instead.

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.

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

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 tropical frozen treat is vegan and loaded with omega-3s.

This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

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

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

Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter that's ultra moist.

Check out Vegetarian Times Editors's author page.

A gluten-free pizza alternative that's also vegan

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.

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

Wheat berries and dried white beans are cooked directly within this long-simmering soup, lending body and flavor to the broth.

The dough in this recipe is used two ways: first as a buttery crust, and then as a cinnamon-laced crumb topping.

These vegan popsicles swirl layers of lime-spiked coconut milk with a concentrated blackberry purée. Chia seeds are stirred into the mixture to thicken it and add texture—plus give you a healthy hit of fiber and protein.

This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.

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.

The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein, serve on a bed of steamed millet or quinoa.

Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.

For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

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.

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

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.

The stout added to the batter keeps the cupcakes extra rich and moist, while dark-brown sugar and vanilla extract intensify the chocolate flavor. The cupcakes will stay fresh and delicious up to 3 days in the fridge.

A soak in a vinegar bath plus a hefty dose of both black and white pepper give sweet potato fries an intense flavor. Baking them in a hot oven ensures they are crispy—but without all the fat from frying. Serve with your favorite ketchup, aioli, or dipping condiment.

Beer cocktails like this simple concoction offer a light, refreshing alternative to mixed drinks. Non-alcoholic option: Omit vodka and substitute non-alcoholic beer or seltzer water for the blonde ale.

This vibrant soup is flavored with ponzu, a citrus-based Japanese sauce that adds a salty tang. Many ponzu sauces are made with bonito (fish) flakes, so read the label carefully before choosing.

Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.

Check out Vegetarian Times Editors's author page.

This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.

Caramelized apples turn cauliflower soup into a sensational appetizer.

Peeled cherry tomatoes soak in a spicy vinaigrette for an elegant starter. Peeling tomatoes goes faster than you’d think.

Our seitan roast pairs well with all the tasty trimmings of the holiday – and makes great leftover sandwiches, too.

A hit of lemon, garlic, and dulse (a mineral-rich red seaweed) gives chunky mashed new potatoes just enough seasoning for a side that won’t overpower the flavors of a main dish.

Simple syrup, a common cocktail ingredient, is nothing more than equal parts water and sugar. Herbs, citrus, and spices can be added to the syrup to liven up holiday drinks.

Roasting Brussels sprouts produces a tender, juicy interior encapsulated by a crispy, caramelized exterior. Hemp oil lends a nutritious element to the light sauce, but you could substitute olive oil or walnut oil.

These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.

Serve these crispy cutlets with steamed greens. The bright citrus sauce also works as a tasty topping for roasted squash.

Ramp up your vitamin and mineral intake with only 28 calories when you add baby spinach to this lightly sweet fruit smoothie.

Top these crowd-pleasing tartlets with the best berries of the season — or sprinkle with nuts or chocolate chips. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.

Try this as a hearty side dish or a light lunch. You can substitute chickpeas or other beans for the white beans and use any stone fruit or a combination of them.

For this quintessential luau dessert from Mark Reinfeld, the pudding should be sliced into petite squares and served on small pieces of ti or banana leaf.

They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice

Cherry tomatoes are just the right size to dot this crispy bread, but larger varieties will work as well when thinly sliced.

Pile this spicy jackfruit filling into warmed pitas, and serve with soy yogurt, shredded lettuce, sliced onions and tomatoes, and a dash of hot sauce.

This salad combo is vitamin-dense

This supper dish is based on Thai drunken noodles.

If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

Oven-fried sweet potatoes can be tricky because the potatoes’ high moisture content makes it difficult for them to 'fry,' and their ample sugar causes them to burn easily. Okinawan sweet potatoes work well here because of their dry texture, but a dusting of potato starch helps keep all varieties crisp.

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.

This classic Mediterranean recipe highlights two summertime treasures—artichokes and fresh tomatoes.

The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.

This crunchy salad looks and tastes special, though it’s no harder to put together than a garden-variety tossed salad. If you can’t find pepitas (toasted pumpkin seeds), substitute pine nuts or sunflower seeds.

Basil lends a subtle herbal note to this citrus-berry cocktail.

Warm or chilled, this bright green soup is the epitome of spring. Tarragon has a strong, slightly anise-y flavor, so a little goes a long way in recipes.

Prepared vegan Chic'n Strips make short work of this delightfully spicy pizza that will become a family favorite.

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.