Vegan

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

In this 30-minute dinner, tofu braises in soy sauce, mirin, and vinegar until it’s richly flavored.

If you aren’t into bitter greens, this salad from vegetable maestro Bryant Terry may change your mind.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons. 

The iconic rapper and producer shares his journey to becoming vegan and how he’s spreading the plant-based gospel through Violife’s Plant Grants.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Changing my diet didn't make Ben fall for me, but we became real friends once I stopped eating like him.

Whether you’re Team Smooth or Team Chunky, there’s a pick in here for you.

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

My panda-shaped shaker is the fastest route to flavorful plant-based meals.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).