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Vegan

Taste Test: Vegetable Broth

Twelve broths entered the ring; only one could win.

Better Than Celery Juice

Celery juice—all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with gin.

Spicy Citrus Refresher

This big batch of jalapeño-spiced orange-lime juice keeps in the fridge for a couple of days. Pour it over ice and top it with seltzer for a refreshing alcohol-free pick-me-up.

Shredded Daikon Salad

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance.

Pine Nut and White Bean Dip

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

Almond Pad Thai With Shiritaki Noodles

Shirataki noodles are made from the fiber of the konjac plant. Here their tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.

Shirley Tonic

A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of Scotch fits just right.

Crispy Sheet-Pan Broccoli

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. In this recipe, the cabbage ‘steaks’ are a base for crispy chickpeas, herby croutons, and a rich and lemony garlic sauce.

Creamy Squash Risotto With Toasted Pepitas

Miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. Double or triple the squash purée, and use it in other meals throughout the week.

Lavash

This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple days.

Coconut Cabbage and Tofu With Lemongrass and Ginger

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized.

Coconut Creamed Greens

Pairing earthy, hardy leafy greens with cooling coconut milk, a hot chile, and spices gives this side dish a full range of bitter, sweet, and tingling flavors.

Sweet Potato Bowls With Kale and Chickpeas

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

Roast Walnut and Squash Medley With Persillade

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Shishito Pepper–Pistachio Dip

Serve this creamy dip with crunchy vegetables, a meat platter, spread on sandwiches, or thinned out and used as a dressing for salad.

Smoky Carrot Dip

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Lemon-Pistachio Loaf

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.
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