Vegan

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Even we can't believe how creamy it is.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

This fun, citrusy cocktail snack is for olive lovers only.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

That bag of lentils in the back of your pantry is in for a major glow-up. 

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

By adding a splash of Pernod to her fennel-based potlikker, Carla Hall doubles down on licorice-y flavor, creating an aromatic, anise-based broth suited to seafood and vegetables.

In this untraditional, smoky-sweet, plant-based potlikker, Carla Hall uses smoked paprika, red wine vinegar, and sun-dried tomato paste to bring umami.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

This vegan cacio e pepe is everything we know and love about cheesy pasta (minus the cheese!): delicious, a little fancy, and deceptively simple to make.

Battering and oven-baking large cauliflower florets gives them a slightly crackly, just-rich-enough exterior that’s ideal for coating in a sticky-sweet gochujang glaze.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

This collard greens recipe yields meltingly tender garlic-infused greens. They need to cook for at least an hour, but you can leave them mostly unattended. 

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.