Special Diets Vegan 32 Vegan Recipes to Put on Repeat By Food & Wine Editors and Nikki Miller-Ka Nikki Miller-Ka Instagram Twitter Website Nikki Miller-Ka has written about the intersection of food and culture for Food & Wine since 2021. She has been writing for 15 years as a food blogger, recipe developer, and regular contributor to numerous publications.Expertise: Southern cuisine, African-American foodways, snacks.Experience: Nikki Miller-Ka is a food writer with experience as a private chef, butcher, baker, and biscuit maker. She has been a television host and executive producer, recipe developer, researcher, reporter, and guest blogger for various media outlets in the Southeast. After graduating from culinary school, Nikki began her writing career as an editorial assistant at the Greensboro News & Record. There, Nikki honed her editorial and research skills; developed her food blog, Nik Snacks; and became a contributor to Go Triad, Relish, Winston-Salem Monthly, and 1808 Greensboro. She is a member of the James Beard Foundation's Restaurant and Chef Committee for the Southeast, and is a nationally ranked food competition judge. Food & Wine's Editorial Guidelines Updated on February 4, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey These 32 plant-based recipes span a world of vegan cooking, from enchiladas and chilled zucchini soup to French toast and blackberry-cardamom cupcakes, covering all kinds of meals in between. Explore smart ingredients like creamy macadamia nut and pea milks, nutritional yeast, and ground flaxseed, which add nuanced flavor and texture to these dishes. Keep reading to choose your new favorite plant-based recipes. 01 of 32 Bean and Potato Vegan Enchiladas © Molly Yeh Combine two kinds of roasted potatoes and zesty spices for this colorful, filling meal from cookbook author and blogger Molly Yeh. Lean on canned black beans and diced tomatoes to pull it together. Get the Recipe 02 of 32 Vegan Breakfast Burrito KRISTEN STEVENS This vegan breakfast burrito is made with a tofu scramble that is jazzed up with sauteed vegetables for a satisfying start to the day. 03 of 32 Baked Sweet Potato and Tempeh Empanadas © Con Poulos Tempeh's wonderfully firm texture and versatility makes it an excellent protein source. Here, it's a stand-in for ground meat in a vegan baked empanada. 04 of 32 Double Drive-Thru Veggie Burgers DAVID CICCONI Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. Get the Recipe 05 of 32 Cabbage, Watercress and Pine Nut Dumplings Chop the filling for these dumplings with a knife; it becomes too wet and pasty in a food processor. While the recipe calls for the dumplings to be boiled in water, they're also delicious cooked in a steamer. Make sure to buy vegan wonton or gyoza wrappers. 06 of 32 Vegan French Toast ABBY HOCKING/FOOD & WINE For this recipe, we dip slices of day-old sourdough in a rich, thick batter of almond creamer, flour, ground flax, maple syrup, and brown sugar, which creates a sweet, golden-brown crust. We top our Vegan French toast with lots of maple syrup and sliced bananas, but it would be equally good with fresh berries or your favorite jam. 07 of 32 Creamless Creamed Corn with Mushrooms and Lemon Frances Janisch "My granny taught me that when corn is very fresh, the juices are naturally creamy," chef Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream. Kevin's tip: Scraping corn cobs with the dull side of a knife removes the juices. Get the Recipe 08 of 32 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. 09 of 32 Spaghetti with Sun-Dried-Tomato-Almond Pesto JOHN KERNICK Salted, roasted almonds and toasted breadcrumbs add a salty richness to this pasta, making it quick, simple, and utterly delicious. Get the Recipe 10 of 32 Roasted Carrot and Red Quinoa Salad Flavors of cumin, coriander, and cardamom along with cranberries and lemon zest punch up this plant-based salad, while toasted walnuts and quinoa provide ample amounts of protein. Get the Recipe 11 of 32 Kimbap (Korean Sushi Rolls) © Con Poulos These vegan rolls from chef David Chang can be served warm. Get the Recipe 12 of 32 Vegan Hot and Sour Soup with Tofu © Molly Yeh This vegan version of traditional Hot and Sour Soup bursts with flavor and is very easy to make. Get the Recipe 13 of 32 Sautéed Cabbage with Cumin Seeds and Turmeric JOHN KERNICK Sometimes the best dishes are the simplest ones. Sautéed cabbage is simultaneously crisp and tender; making it with cumin and turmeric gives it terrific flavor. Get the Recipe 14 of 32 Quinoa Pilaf with Dried Apricots MICHAEL TUREK This fluffy, Moroccan-inspired quinoa dish is the perfect accompaniment for grilled vegetables or rich, spiced stews. 15 of 32 Persimmons, Pomegranate, and Purslane with Pepitas Victor Protasio Chef Suzanne Goin's bright winter salad is a perfectly balanced combination of sweetness, acidity, and crunch. Get the Recipe 16 of 32 Grilled Garden Vegetable Salad Chloe Crespi Chef Ludo Lefebvre says the key to perfect vegetable salads is properly cooking each vegetable. Blanching and shocking the green and wax beans before grilling gives them an evenly tender bite with delicious flavor. Don't skip this step—grilling without blanching first leads to leathery skins and undercooked beans. 17 of 32 Burmese Samusa Soup Greg DuPree This vegan soup from Desmond Tan's Burma Superstar in San Francisco features a broth that's seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It's substantial enough to be a meal by itself, but try it topped with falafel and wedges of leftover samusas (known as samosas in India), as they do at the restaurant. Get the Recipe 18 of 32 Dinkies Cheezesteak Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based Slutty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, her version of Hayes' meat-packed hoagie, plant-based meat is piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese. Get the Recipe 19 of 32 Vegan Vanilla Bean Ice Cream Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely After meticulous testing, the Food & Wine test kitchen discovered the surprising key ingredient for the creamiest vegan ice cream: pea milk. With the right balance of unsaturated fat and protein and a relatively mild, neutral flavor, it's the perfect base for this sweet, vanilla-flavored treat. Get the Recipe 20 of 32 Steamed Mustard Greens with Balinese Sambal © Con Poulos Here, steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. After a little prep work, this dish comes together quickly and easily. Get the Recipe 21 of 32 Blackberry-Cardamom Cupcakes with Lemon Frosting Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after beating, but will pipe beautifully and is surprisingly stable. Its bright lemon flavor and light, melt-in-your-mouth quality are similar to Swiss or Italian meringue buttercreams. Get the Recipe 22 of 32 Coconut Milk Cake with Pistachios, Whipped Coconut Cream and Strawberry Glaze Abby Hocking Chef Angela Garbacz's coconut milk cake has crunchy edges, a gooey, thick crumb, and just happens to be vegan. Topped with pillowy whipped coconut cream and a gorgeous bright pink strawberry glaze, this cake is a showstopper. Get the Recipe 23 of 32 Ultimate Veggie Burgers Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined. Get the Recipe 24 of 32 Vegan Caesar Salad with Chicories and Walnuts John Kernick All hail this Caesar salad that features jewel-toned chicories tossed in a creamy, umami-laden dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup with toasted walnuts for a salty-sweet crunch. Pro tip: Use a white or chickpea miso here; they're fermented for less time than funkier red misos and won't overpower the dish. Get the Recipe 25 of 32 Tempeh Tacos with Cabbage Slaw Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee These satisfying vegan tacos are made with tempeh, a protein-packed fermented soy-based product with roots in Indonesia. Tempeh crumbles nicely, making it a great option when you don't want to use ground meat, like in this taco. Flavored with all the classic taco seasonings, plus some fresh bell pepper and onion for flavor and color, the filling is piled onto charred tortillas and topped with a red cabbage slaw. Keep these vegan by passing on the traditional crema drizzle and using almond butter flavored with garlic and lime juice. Get the Recipe 26 of 32 Vegan Pesto Babka Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. The babka dough is well hydrated, resulting in a moist loaf with a well-developed crumb. Get the Recipe 27 of 32 Vegan Mapo Tofu Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Chef Jocelyn Law-Yone of Thamee restaurant in Washington, D.C.created this vegan mapo tofu, for which she cooks finely-chopped eggplant and mushrooms down to a meaty consistency that absorbs a richly-savory blend of broad bean paste and mushroom seasoning. She says those two umami-packed ingredients quickly add long-cooked flavor. "Szechuan peppercorns and fresh ginger are balanced by a touch of sugar to round out this moderately-spicy dish," she adds. Get the Recipe 28 of 32 Creamy Vegan Pasta Primavera Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Audrey Davis A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly masterpiece. Umami-rich nutritional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream. Check the label when shopping to ensure the macadamia nut milk is unsweetened. Get the Recipe 29 of 32 Creamy Vegan Pasta with Greens, Peas, and Lemon Zest Photo by Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese, or just enjoy it all on its own. Get the Recipe 30 of 32 Chilled Zucchini Soup with Purslane © Martin Morrell Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion, and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden. If purslane is not available at your local farmers' market, substitute baby arugula leaves instead. Get the Recipe 31 of 32 Vegan Collard Greens Lauren Vied Allen These mildly spicy vegan collard greens from Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina, achieve a soulful depth of flavor with quality vegetable broth, adobo seasoning, and a hint of liquid smoke. Soak up the juices (potlikker) with cornbread, or drizzle over steamed rice. Get the Recipe 32 of 32 Vegan Sloppy Joes Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen With jalapeño for heat and brown sugar for sweetness, these vegan sloppy joes will please every omnivore at the table. Highly seasoned tempeh and firm tofu give these sloppy joes a hearty and rich texture. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit