Vegan

These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.

Cucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.

You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.

If you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable's ability to absorb seasonings.

Don't overcrowd the food processor with florets or you might end up with cauliflower "rice" that's a mix of too-big pieces and mush. Work in batches and keep the pulses short.

The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet.

Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.

A dredge in coconut milk and a saucy canned pineapple reduction gives this brunch classic a tropical vibe—and you can make it even if the fridge is totally bare.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

This simple side dish comes together in just about 5 minutes.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.