Vegan

With just four ingredients and a star-studded fan base that includes Mick Jagger, the tequila sunrise will brighten any cocktail hour.

Crisp, thinly sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh side.

This classic cocktail is a simple mix of gin, sugar, lemon juice, and seltzer.

Cut to look like cucumber spears, zucchini makes terrific pickles.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

With a no-frills ingredient list and a cook time that comes in under an hour, this spiced coconut lentil soup is simple and unfailingly forgiving.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.