Persian Pico de Gallo
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Dairy-Free
Roasted Butternut Squash, Apple, and Farro Chowder
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Many Mushroom Chowder with Yukon Gold Potatoes and Rosemary
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Spicy Korean Tofu with Pear Slaw
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Ultimate Summer Arugula Salad
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Quick Pesto with Broiled Tomatoes
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Grilled Seitan Bulgogi
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Meyer Lemon Bundt Cake
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Farfalle with Roasted Tomato Sauce
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Chickpea, Beet, and Apple Panini
Never had raw beet in a sandwich? This panini will have you hooked.
Quick Aioli
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Fideua
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Minted Fava Bean Salad
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Parsleyed Israeli Couscous
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Grated Carrot and Celery Root Salad with Hemp Seeds
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Puree of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons
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Oven-Roasted Cauliflower with Raisin Vinaigrette
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Purple Cabbage Salad with Edamame, Golden Raisins, & Smoked Almonds
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Kerala-Style Edamame Curry
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Asian Edamame Dip
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Multigrain Sandwich Loaf
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Grilled Vegetables with Miso Sauce
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Grilled Radicchio with Creamy Walnut Sauce
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Black Olive Tapenade
With just 6 ingredients you probably have in your pantry now, this easy olive tapenade is the perfect appetizer spread.
Kung Pao Sliders
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Morning Glory Loaf
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Old-Fashioned Quince Jelly
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Quince-Spiked Apple Cider
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Savoy Cabbage Salad with Carrot-Ginger Dressing
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Broccoli Slaw Salad with Five-Spice Tofu
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Christmas Chick’n Filets and Potato Salad
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Okra and Onions
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Stuffed Cauliflower
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Black-Eyed Pea Dip
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Rajas
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Buckwheat-Black Bean Soup
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Asian Toasted Sesame and Chile Dipping Sauce
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Zucchini Tempura Chips
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Creamy Cauliflower Soup with Apple and Tarragon
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Carrot Soup with Fennel Pesto
Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.
Spicy Tofu
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Lima Bean, Mint, and Garlic Hummus
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Classic Hummus
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Gnocchi with Chickpeas and Seared Broccoli Raab
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Chocolate S’mores Pie
Campfire lovers rejoice: marshmallows may not be veg (they contain gelatin), but marshmallow crème is. A little of this decadent dessert goes a long way, so serve it in thin slivers.
Vegan Cranberry-Citrus Muffins
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Stanford Inn Enchilada
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Jamaican-Style Black Bean and Coconut Cornbread Bake
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Sweet Chili Sauce
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Spice-Roasted Tofu Fillets with Jade Pesto
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Chunky Artichoke and Chickpea Salad
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Oyster Mushrooms Rockefeller
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Quick Moroccan Tagine
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Hot and Sour Napa Cabbage
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Dark Chocolate and Banana Panini
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Artichoke Ragoût with Saffron and Olives
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Hoisin-glazed Tempeh with Green Beans and Cashews
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Butternut Bisque with Cauliflower
The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids.
Amaranth Breadsticks
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Toasted Oat-Almond Muesli
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Tempeh-Oatmeal Meatloaf
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Apple Custard Pie with Oatmeal Crust
This lightly sweet dessert is a triple threat of oaty goodness, featuring oatmeal, oat flour, and oat milk.
Maple Cornbread Muffins
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Rustic Multiseed Wheat Bread
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Minty Winter Tabbouleh
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Glasswort (Sea Asparagus) and Sugar Snap Peas
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Sweet Potato Bourbon Pie
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Eggnog-Banana Parfaits
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Arame-Vegetable Strudels
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Chunky Mushroom Ragu
Need a switch from tomato sauce? This hearty mushroom topping is just the ticket for pasta, grilled tofu, greens, or even eggs.
Fruit and Toasted Almond Stuffing
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Rice Syrup Mince Tartlets
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Cold French Lentil Salad
The deep color and firm texture of green lentils add an elegant dimension to this easy-to-make classic.
Red Lentil Pecan Pate
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Mujadara (Rice, Lentil, and Caramelized Onion Pilaf)
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Smokehouse Crushed Almonds
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Hazelnut and Pistachio Dukka
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Autumn Wild Rice Rissoles
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Curried Sweet Potato Fritters
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Asian Vegetable Cakes with Crunchy Cabbage Salad
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