50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature real whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat? No dairy? No eggs? Don't sweat it. There are many other ingredients to get excited about.

50 Vegan Recipes

Great vegan recipes are like gold. Especially when they feature whole foods, and lots of plants. This type of cooking supports your health and overall well-being in important ways. No meat or eggs? No dairy? Don’t sweat it. There are many other ingredients to get excited about when you’re cooking and eating.

Vegan Mains

  1. Vegan "Fish" Tacos

    The vegan “fish” tacos to make on repeat. Quick-marinated slabs of golden-crusted tofu, avocado slathered tortillas, and a spicy sesame slaw come together in these favorite tacos. vegan fish tacos

  2. Vegan Pozole

    A wonderful meatless red pozole grounded with cascabel and chipotle chiles and spiked with citrus olive oil.vegan pozole

  3. Vegan Tamagoyaki

    A vegan version of tamagoyaki, the much-loved Japanese rolled omelette. This chickpea-tofu version is seasoned with scallions and herbs. vegan tamagoyaki

  4. Caramelized Tofu

    Caramelized strips of tofu served over sautéed shredded brussels sprouts. Caramelized Tofu

  5. Sunshine Pad Thai

    One simple trick makes this a turmeric noodle version of a classic. vegan pad thai

  6. Vegan Sushi

    Homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend.vegan sushi

  7. Quick Vegan Enchiladas

    In the oven in less that ten minutes, and a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost. Vegan Enchiladas

  8. Sushi Bowl

    a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a tangy, sweet citrus-soy dressing. Sushi Bowl

  9. Rice Porridge

    It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Rice Porridge

  10. Chia Breakfast Bowl

    Chia Breakfast Bowl

  11. Vegetarian Paella

    Vegetarian Paella

  12. Steaming Vegetables

    Steaming Vegetables

  13. Green Falafel Bowl

    Green Falafel Bowl

  14. Ottolenghi Red Rice and Quinoa

  15. TLT Sandwich

  16. Pan-glazed Tempeh

  17. Weeknight Ponzu Pasta

Vegan Soups

  1. Vegan Ramen

    Vegan ramen can absolutely be as good as its meat-based counterparts! In this version you introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish. So good!vegan ramen

  2. Vegetable Noodle Soup

    Vegetable noodle soup is as simple, direct, and delicious as it gets. If you're vegetarian or vegan looking for an alternative to chicken noodle soup, try this! Vegetable Noodle Soup

  3. Broccoli Soup with Coconut Milk

    This broccoli soup with coconut milk is so good and super easy. It's a simple broccoli and spinach affair made with a coconut milk broth a topped with good stuff like pan-fried tofu croutons, toasted almonds, and shredded scallions.
    broccoli soup with coconut milk

  4. Immunity Soup

    White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions. Immunity Soup

  5. Simple Asparagus Soup

    A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite. Simple Asparagus Soup

  6. Simple Cauliflower Soup

    This is the simplest cauliflower soup. Simple Cauliflower Soup

  7. Ribollita

    Ribollita is a thick Tuscan stew - dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread. Ribollita

  8. Green Pea Soup

  9. Miso Tahini Soup

  10. Posole in Broth

  11. Leek Soup with Dill Oil

Vegan Salads

  1. Taco Salad

    Tempeh taco salad - crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. Taco Salad<

  2. Rainbow Noodle Salad

    A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. Rainbow Noodle Salad

  3. Easy Tomato Pasta Salad

    Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing. Easy Tomato Pasta Salad

  4. Grilled Zucchini Bread Salad

  5. Smash-and-Toss Roasted Potato Salad

  6. Lazy Day Peanut Noodle Salad

  7. Summer Corn Salad

Vegan Dips, Snacks and Appetizers

  1. Goth Hummus

    Goth Hummus

  2. Golden Beet Hummus

    Billowy and smooth, it's a boosted hummus for everyday, all-day w/ golden beets, turmeric, and chickpeas.
    Golden Beet Hummus

  3. Turmeric Cashews

    Turmeric Cashews tossed with cayenne, nori, and sesame.

  4. Asparagus Tartine

    Avocado smeared across toasted day-old slabs of sesame bread, layered with arugula and garlicky caraway asparagus + toasted pepitas. Asparagus Tartine

  5. Roasted Tomato Salsa

    Deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles equals the best salsa. Salsa

  6. Vegan Nachos

    Packed with beneficial spices, cashews, garlic, and grated sweet potatoes, and lasts up to a week refrigerated.
    Vegan Nachos

  7. Power Bars

    Savory power bars with toasted walnuts, crumbled kale chips, and oil-cured olives. Power Bars

  8. Muhammara

    Traditional red pepper spread originating from Syria made with a fascinating blend of red peppers, walnuts, olive oil, pomegranate molasses.

  9. Mung Bean Hummus

    For creamy hummus, without the extra effort, I use mung beans instead. They work beautifully. Top the hummus with shallot oil, fresh chives Mung Bean Hummus

  10. Spicy Boosted Nut Butter

  11. Walnut Olive Miso Magic Sauce

  12. Cinnamon Vanilla Sunflower Butter

  13. Roasted Lemon Chutney

  14. Vegan Mayo

    A simple vegan mayo to use in all your favorite potato salads, macaroni salads, and coleslaw this summer.
    vegan mayo

Vegan Drinks and Desserts

  1. Vegan Berry Swirl Ice Cream

    Intense, bright strawberry or raspberry sorbet threaded with the creamiest non-dairy waves of vanilla is hard to beat.vegan berry swirl ice cream

  2. Rhubarb Rosewater Syrup

    Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal. Rhubarb Rosewater Syrup

  3. Lime, Grapefruit and Ginger Juice

    Lime, Grapefruit and Ginger Juice

  4. Vitamin C Tea Blend

    Hibiscus and rose hips are both Vitamin C power houses. This is a much appreciated tea blend for when an immunity boost is needed. Vitamin C Tea Blend

  5. Homemade Strawberry Almond Milk

    Once you've tasted homemade almond milk it's quite difficult to return to store-bought. Homemade Strawberry Almond Milk

  6. No Bake Energy Bites

    No-bake energy bites, my favorite alternative to energy bars. No Bake Energy Bites

  7. Two-ingredient Candied Citrus Lolipops

    Plump, juicy, citrus segments coated in thin, crunchy, sugar shells. Two-ingredient Candied Citrus Lolipops

My hope is you’ll find many ideas here to inspire more vegan recipes and meals in your home and life. The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I’ve actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe. Here's a favorite vegan recipe to start!




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Turmeric Chickpeas with Garlic Tahini

4.86 from 7 votes

  • 1/4 cup tahini
  • 2 cloves garlic, peeled and crushed into a paste
  • big squeeze of fresh lemon juice
  • 5 T water, or more
  • salt to taste
  • 1 bunch of broccoli, trimmed
  • 2 cups turmeric chickpeas
  • 1 bunch of chives, minced
  • 1/4 cup toasted pinenuts
  • 4-5 big handfuls of arugula
  • 1 - 2 tablespoons extra virgin olive oil
  1. Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
  2. Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
  3. In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating


Thanks for this recipe round-up! One of your old recipes has become my vegan "comfort food": the black-eyed peas and leeks with tarragon over rice. I've made it easily two dozen times. So good!


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