31 Days of Vegan Recipes

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

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

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

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.

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.

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

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

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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

Cumin, coriander and cardamom punch up this salad.

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

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

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

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

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

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.

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

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.

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

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.

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