Vegan

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

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer.

New potatoes are boiled in salted water until just soft, then smashed and pan-fried until they are crispy on the outside.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.