31 Days of Vegan Recipes

By Food & Wine
Updated January 04, 2019
Victor Protasio
The most delicious vegan dishes place flavor above everything, without sacrificing the realities of a plant-based diet. These 31 recipes span a world of vegan cooking—from salads and vegetable dishes to French toast and chocolate cupcakes—covering all kinds of meals in between.
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Day 1: Bean and Potato Vegan Enchiladas

MOLLY YEH
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Ditch the meat and roast up two kinds of potatoes for a colorful and filling vegan meal.

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2 of 31

Day 2: Quick-Pickled Vegetable Salad with Harissa Vinaigrette

CON POULOS
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F&W’s Justin Chapple knows how to make any salad more interesting: pickle the vegetables. The spicy dressing is vibrant, too.

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Day 3: Vegan Breakfast Burrito

KRISTEN STEVENS
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This vegan breakfast burrito is made with a tofu scramble for a healthy and filling start to your day.

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Day 4: Dandelion and White Bean Salad with Mint and Olives

JOHN KERNICK
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Dandelion, mint, lemon zest and olives all have some bitterness, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this delicious salad.

5 of 31

Day 5: Baked Sweet Potato and Tempeh Empanadas

CON POULOS
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Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and versatility make it an excellent protein source. Here, it’s a stand-in for ground meat in a vegan baked empanada.

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Day 6: Stuffed Peppers with Thai Curry Rice and Mushrooms

KANA OKADA
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Using fish sauce-free curry paste and grapeseed oil instead of butter keeps this main-course vegetable dish vegan.

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Day 7: Vegan Tofu Biryani

​​​​​​KRISTEN STEVENS
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Made with fragrant basmati rice and aromatic spices, this healthful vegan tofu biryani smells as good as it tastes.

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Day 8: Double Drive-Thru Veggie Burgers

DAVID CICCONI
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For a “special sauce,” swap out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.

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Day 9: Kale-and-Brussels Sprout Caesar Salad

Michael Turek
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In this plant-based Caesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are swapped out for dried dulse, a savory, briny seaweed.

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Day 10: Vegan Chocolate Cupcakes with Chocolate Frosting

PAUL COSTELLO
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One trick for making these deep-chocolate vegan cupcakes so moist and rich: mix avocado and coconut oil into the batter in place of butter.

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Day 11: Cabbage, Watercress and Pine Nut Dumplings

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Momofuku's notoriously pork-obsessed chef David Chang breaks type and goes healthful and meat-free with these light dumplings; just be sure to buy vegan wonton or gyoza wrappers.

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Day 12: Vegan French Toast

ABBY HOCKING/FOOD & WINE
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For our vegan French toast, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg.

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Day 13: Creamless Creamed Corn with Mushrooms and Lemon

Frances Janisch
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Half of the corn is grated into a luxurious puree, which is thickened without cream.

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Day 14: Vegan Pad Thai

PHOEBE LAPINE
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The tamarind in the stir-fry sauce gives this pad Thai—made without any meat or eggs—a real depth of flavor. For more protein, add some crispy tofu just before serving.

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Day 15: Veggie Burgers with Pomegranate Ketchup

JOHN KERNICK
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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.

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Day 16: Mixed-Greens-and-Herb Salad with Figs and Walnuts

JOHN KERNICK
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Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.

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Day 17: Grilled Polenta and Radicchio with Balsamic Drizzle

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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.

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Day 18: Chunky Vegan Potato Soup

IAN KNAUER
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Delicious vegetables make a hearty and dairy-free winter soup that hits the spot.

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Day 19: Spaghetti with Sun-Dried-Tomato-Almond Pesto

JOHN KERNICK
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Salted, roasted almonds and toasty breadcrumbs add a salty richness to this pasta, no cheese necessary.

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Day 20: Roasted Carrot and Red Quinoa Salad

Wolfinger
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Cumin, coriander and cardamom punch up this salad.

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Day 21: Korean Sushi Rolls with Walnut-Edamame Crumble

CON POULOS
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Vegan sushi has never been more delicious. These rolls can be served warm.

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Day 22: Winter Salad with Walnut Milk Vinaigrette

Justin Chapple
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Walnut milk is the key to this creamy, rich-tasting vinaigrette.

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Day 23: Vegan Hot and Sour Soup with Tofu

MOLLY YEH
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This vegan version of traditional Hot and Sour Soup bursts with flavor and is wildly easy to make.

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Day 24: Vegan Enchiladas

CON POULOS
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These enchiladas are stuffed with squash, mushrooms, kale and corn, then topped with a tangy tomatillo sauce and rich cashew crema.

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25 of 31

Day 25: Moroccan Flatbreads with Roasted Tomatoes

MICHAEL TUREK
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These sweet and tangy flatbreads are a healthy alternative to pizza—the creamy curried carrot puree is a surprisingly satisfying substitute for cheese.

26 of 31

Day 26: Sautéed Cabbage with Cumin Seeds and Turmeric

JOHN KERNICK
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Sometimes the best dishes are the simplest ones. Sautéed cabbage is simultaneously crisp and tender; making it with cumin and turmeric gives it terrific Indian-inflected flavor.

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Day 27: Creamy Vegan Pumpkin Soup

EMILY FARRIS
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This vegan pumpkin soup is incredibly creamy, thanks to the addition of coconut milk.

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Day 28: Vegan Coconut Chocolate Mousse

CHRISTINA LIVA
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Made with fewer than five ingredients and taking just minutes to make, this healthy mousse is a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture.

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Day 29: Quinoa Pilaf with Dried Apricots

MICHAEL TUREK
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This fluffy, Moroccan-inspired quinoa dish is the perfect accompaniment for grilled vegetables or rich, spiced stews.

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Day 30: Carrot Osso Buco

LUCY SCHAEFFER
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In Richard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine and mushroom broth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.

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31 of 31

Persimmons, Pomegranate, and Purslane with Pepitas

Victor Protasio
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Chef Suzanne Goin’s bright winter salad is a perfectly balanced combination of sweetness, acidity, and crunch.

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