Vegan

Go all-out autumnal with this easy soup recipe that combines roasted butternut squash with fresh ginger and cinnamon.

Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.

Luminously orange, topped with evaporated milk, and light as a feather, mango pudding is a star of the dim sum dessert trolley for good reason.

Based on a beloved jellyfish salad, this jellyfish-free glass noodle salad showcases crunchy celery and tofu smothered in a sesame-vinegar dressing.

Transform your orchard or farmers market haul into a spiced applesauce you’ll want to eat by the bowlful.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

This homemade chocolate syrup recipe is rich and versatile, and the process is nearly as easy as running to the grocery store to pick up a bottle of Hershey’s.

This classic Italian bread and tomato salad makes an ideal summertime side dish.

Smoked garlic butter slathered over these vegetable kabobs kicks them up to the next level.

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

Raw cashews are cooked until tender, then blended with lemon juice to create a smooth, luscious crema that transforms this squash blossom soup into a velvety stand-alone meal.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

This make-ahead Sicilian dish makes a great party appetizer, but you can also eat it all by yourself with a few slices of crusty bread.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

The cooling, bracing Caipirinha, a.k.a. Brazil’s national cocktail, requests your undivided attention.

The warmth and gentle smoke of the campfire transforms these marinated olives into the stone fruit they are—juicy, savory, and deliriously fresh.