Vegan

Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.

Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.

Simple, quick, and bursting with flavor, these beans are perfect on their own, with a slice of toast, or tossed into a salad.

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

Nondairy butter and a flax “egg” make these easy cookies deliciously vegan—be sure to buy dairy-free chocolate and vegan sugar to keep them that way.

These spiced nuts are tangy, spicy, and the perfect thing to nibble on during the holidays. With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

A combination of gluten-free flour, rice flour, and arrowroot gives these dairy-free vegan cookies their light, crisp texture.

Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.

Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.