gluten-free
-
Vegan Snacks & Appetizer RecipesSee articleRoasted Red Pepper and Zucchini Roll-Ups
Looking for hors d’oeuvres inspo? You can’t beat these tapas-style six-ingredient zucchini roll-ups, which are filled with sweet, roasted bell peppers and brushed with a zesty parsley, lemon, and garlic sauce. Serve alongside creamy hummus for dipping, for a bright, flavorful party appetizer that’s as fun to assemble as it is to eat. For the […] -
Vegan Salads & Side Dish RecipesSee articleQuick-Pickled Cherry Tomatoes
These quick-pickled cherry tomatoes—made by marinating fresh vegetables in a seasoned vinegar brine—are a great way to add bright, tangy flavor to your meals. Requiring no canning, these flavor bombs will keep in your fridge for up to a week. Carrot and celery add crunch and extra flavor, while fresh thyme, a bay leaf, vinegar, […] -
Vegan Salads & Side Dish RecipesSee articleVegetable Kabobs with BBQ Beans
A tangy balsamic-thyme marinade adds both brightness and depth to these smoky vegetable kabobs, featuring broccoli, mushrooms, zucchini, bell peppers, and shallots. The kebabs make a great appetizer or side dish on their own; for a full meal, pair them with our sweet-and-savory barbecue pinto beans. (Together, they pack 21 grams of fiber and 19 […] -
Vegan Sauces & Condiment RecipesSee articlePico de Gallo
Bright, fresh, and bursting with flavor, pico de gallo is a year-round staple that truly shines when tomatoes are at their seasonal peak. This quick 10-minute Mexican favorite perks up everything from tortilla chips and tacos to baked potatoes and breakfast hash. For the best flavor, let it sit for at least 15 minutes so […] -
Vegan Sauces & Condiment RecipesSee articleOil-Free Chili Crisp
Looking for some instant zing? You may have already heard of chili crisp, the Chinese-style chili oil that combines a crunchy mixture of crushed peanuts, ground chiles, and spices. For anyone seeking that bright punch of heat without the oil, this toasted nut and spice blend is the whole-food, plant-based answer. Peanuts (or sunflower seeds, […] -
Vegan Dessert RecipesSee articleStrawberry-Orange Custard Cups
These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of […] -
Vegan Breakfast RecipesSee articleKale Apple Smoothie
This fruity green kale apple smoothie is supremely refreshing and perfect as an energizing snack or breakfast pick-me-up. Apple, banana, and orange keep the flavors lively, while fresh baby kale (you can also use spinach) adds green goodness without overpowering the fruit flavors. If your blender allows, include a few ice cubes to make it […] -
Vegan Soups & Stew RecipesSee articleTinola
Tinola is a bright, gingery soup that has been a comfort food staple in the Philippines for centuries and is served over rice as a main meal. The soup is typically made with chicken, but in this vegan twist, Cleodia Martinez switches things up and uses tofu and umami-rich mushrooms, to delicious effect. Crunchy green […] -
Vegan Baked & Stuffed RecipesSee articleSpring Onion and Asparagus Tarts with Black Bean Crust
With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, […] -
Vegan Soups & Stew RecipesSee articleLeek, Apple, and Hazelnut Soup
Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and […] -
Vegan Breakfast RecipesSee articleBaked Vegan Red Flannel Hash
This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie […] -
Vegan Salads & Side Dish RecipesSee articleGinger-Sesame Broccoli Rabe Salad
Tender broccoli rabe (pronounced broccoli rob) gets bright and nutty flavor from minced ginger and toasted sesame seeds in this verdant side dish, which is a perfect accompaniment to any Thai-inspired meal. This often-underused veggie looks like broccolini but is a closer cousin of the turnip. Bitter when raw, its flavor softens when blanched. Toss […]
HEALTHY EATING SHOULDN'T BE A HASSLE
Discover over 500 whole-food, plant-based recipes from 50 leading chefs, updated weekly.