32 Vegan Recipes to Put on Repeat

Green Pasta in purple bowls
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.

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Bean and Potato Vegan Enchiladas

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.

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Vegan Breakfast Burrito

Day 3: 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.

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Baked Sweet Potato and Tempeh Empanadas

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.

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Double Drive-Thru Veggie Burgers

Veggie Burgers with lentils and tofu
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.

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Cabbage, Watercress and Pine Nut Dumplings

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.

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Vegan French Toast

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.

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Creamless Creamed Corn with Mushrooms and Lemon

Day 2: 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.

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Grilled Polenta and Radicchio with Balsamic Drizzle

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.

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Spaghetti with Sun-Dried-Tomato-Almond Pesto

Day 19: 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.

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Roasted Carrot and Red Quinoa Salad

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.

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Kimbap (Korean Sushi Rolls)

Korean Sushi Rolls with Walnut-Edamame Crumble
© Con Poulos

These vegan rolls from chef David Chang can be served warm.

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Vegan Hot and Sour Soup with Tofu

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.

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Sautéed Cabbage with Cumin Seeds and Turmeric

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.

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Quinoa Pilaf with Dried Apricots

Quinoa Pilaf with Dried Apricots
MICHAEL TUREK

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

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Persimmons, Pomegranate, and Purslane with Pepitas

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.

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Grilled Garden Vegetable Salad

Grilled 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.

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Burmese Samusa Soup

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.

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Dinkies Cheezesteak

Dinkies Cheezsteak
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.

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Vegan Vanilla Bean Ice Cream

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.

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Steamed Mustard Greens with Balinese Sambal

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.

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Blackberry-Cardamom Cupcakes with Lemon Frosting

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.

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Coconut Milk Cake with Pistachios, Whipped Coconut Cream and Strawberry Glaze

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.

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Ultimate Veggie Burgers

Ultimate Veggie Burger
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.

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Vegan Caesar Salad with Chicories and Walnuts

Vegan Caesar Salad with Chicories and Walnuts Recipe
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.

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Tempeh Tacos with Cabbage Slaw

Tempeh Tacos with Cabbage Slaw and Almond Butter Crema
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.

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Vegan Pesto Babka

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.

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Vegan Mapo Tofu

MaJo 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.

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Creamy Vegan Pasta Primavera

Vegan Pasta Primavera Recipe
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.

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Creamy Vegan Pasta with Greens, Peas, and Lemon Zest

Green Pasta in purple bowls
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.

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Chilled Zucchini Soup with Purslane

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.

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Vegan Collard Greens

Vegan collards at Boricua Soul
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.

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Vegan Sloppy Joes

Tofu Tempeh 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.

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