Vegan

This flatbread goes to unexpected places – marinated apples and a spinach pesto commingle with the roasted mushrooms – but the result is a lovely first course or main dish

Chipotles in adobo give these black beans a little extra something

These chimichurri tofu skewers are one of those dishes that's so simple, yet so flavorful and satisfying

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Break out the grill for this delicious, easy-to-make salad

This rich, savory vegan dish combines crispy tofu with a fragrant chutney packed with inflammation-fighting ingredients.

These meaty vegan burgers are great on the grill! The zesty, herbal aioli is made easy by starting with prepared mayo; use a homemade or high-quality variety, or substitute vegan mayo.

We’ve re-created the mildly acidic taste and springy texture of paneer by flavoring tofu with a combination of nutritional yeast, miso, and lemon. Spinach is a great addition to a curry and you can pack in loads, as it wilts down so quickly.

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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 all the recipes I’ve developed, these seitan wings are my husband’s favorite. This is the easiest seitan recipe in the world, and every time my husband realizes what I am making, he turns giddy.

Ah, sandwiches. I’ll enjoy pretty much any sandwich you put in front of me and smile happily as I polish it off. However, there are “I enjoyed that” sandwiches and there are “Knock me on the floor, I think I will be marrying this sandwich” kind of sandwiches. These Blackened Tofu and Coleslaw Sandwiches are the latter. After tasting the spicy, crispy tofu and tangy, creamy coleslaw on toasted, crusty bread, you’ll want to propose immediately.

Nothing beats a summer cobbler for luscious simplicity

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.

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.

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.

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

Serve this salad with raw onion bread, nut mayonnaise, and fresh veggies, or you can put it on a bed of greens and accompany it with baked bread or crackers.

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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.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins

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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.

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

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Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: 'Cooking with Tamara's Husband.'

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Check out Vegetarian Times Editors's author page.

This tried-and-true favorite can be used in any recipe calling for seitan

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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.

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

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.

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A gluten-free pizza alternative that's also vegan

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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.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Update your movie night snacking

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.

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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.

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.

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.