Author: Ruth Cousineau
Author: Molly Stevens
Author: Noah Bernamoff
This creamy and silky non-dairy homemade coconut yogurt is irresistible and so easy to make in your Instant Pot®; just mix your ingredients, select Yogurt function, and voila!
Author: Fioa
Author: Beth Moncel
Author: Kay Chun
Author: Prem K. Singh
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that's brightened by fennel and enriched with savory miso.
Author: Linda Shiue, MD
This vegan "chicken" pot pie recipe is so good and it tastes 1,000 times better than the real frozen chicken versions in the freezer section.
Author: VeganDieter4WeightLoss
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more...
Author: Donna Hay
This is a traditional breakfast served in many Arabic countries. It can also be eaten for lunch or dinner in case you don't have any meat on hand, as the beans are full of protein and fiber! Very delicious!...
Author: AiyahM
Author: Bon Appétit Test Kitchen
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
An easy Tandoori Spice Blend recipe
These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk...
Author: David Lebovitz
Author: Chris Schlesinger
Author: Bahija
Author: Rebecca Katz
Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since it will keep for up to four days in the fridge. You...
Author: Abra Berens
Author: Steven Raichlen
Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened...
Author: Anonymous
Scrambled tofu "eggs"... yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with...
Author: Plant Based Life
Author: Gina Marie Miraglia Eriquez
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Author: Brooks Headley