Eggplant Involtini with Grilled Ratatouille
Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.
Quinoa Salad with Grilled Scallions, Favas and Dates
This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
Grilled Zucchini Kebabs with Zucchini Dip
Celery, Grilled Grape and Mushroom Salad
Chef Amanda Cohen sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting.
Grilled Polenta and Radicchio with Balsamic Drizzle
This relatively simple dish of grilled polenta and radicchio proves it's possible to create something deeply delicious, substantial and vegan with just a handful of ingredients.
Spinach Fettuccine with Tangy Grilled Summer Squash
Amanda Cohen tosses herb fettuccine with squash that's pickled and then grilled, plus freshly sautéed squash.
Grilled Potatoes with Tomato Dip
Grilling thin potato slices and serving them with this sweet and spicy dip is a delicious, lighter alternative to traditional french fries.
Grilled Broccoli and Bread Salad with Pickled Shallots
"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.
Grilled Tofu Steaks with Piquillo Salsa Verde
Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers and parsley.
Grilled Hen-of-the-Woods Mushrooms with Sesame
In this simple vegetarian- and vegan-friendly dish, big, meaty hen-of-the-woods mushrooms (maitake) are grilled until crisp outside and moist within.
Charred and Smoky Belgian Endives
In this incredibly easy recipe, Michael Chiarello brushes endives with olive oil, grills them until lightly charred and super-juicy, then dresses them with olive oil. The endives can be grilled while the roast is just starting to cook, then set aside, since they’re terrific at room temperature or chilled.
Veggie Burgers with Pomegranate Ketchup
Eating vegan for a month led Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger.
Zucchini Ribbons and Peaches with Macadamia Cream
This healthy vegan salad can be a great light main course if served with whole grains or crusty bread.