Who says vegan has to be boring and bland?
Whether you’re trying to eat less meat, pack your meals with more produce, or go completely meat- and dairy-free, the idea of making vegan meals can be seriously daunting. Without meat, dairy, and other animal products, you’re often left with a plate full of plants (however, we assure you they can taste pretty amazing).
But vegan food doesn’t have to be synonymous with boring and bland. We handpicked 54 of our most popular vegan recipes to prove that vegan dishes can be just as delicious and crowd-pleasing as their non-vegan counterparts. Here, you’ll find a variety of hearty vegan meals made with protein-rich whole grain, beans, and nuts, and packed with fresh and colorful fruits and veggies.
With just a little creativity and these vegan recipes as your guide, you can pull together tasty plant-based breakfasts, soups, salads, main courses — even delicious vegan desserts — in no time. And we’ve got a good mix of wholesome, healthy vegan recipes to feel good about, as well as indulgent picks (hellooooo vegan pizza and ice cream!). Even your meat-loving friends will be impressed — and asking for seconds.
These Cauliflower “Steaks” With Chimichurri Sauce Take Just 20 Minutes to Make
They’re a quick and easy vegetarian alternative for Thanksgiving.
1 large head cauliflower
1 tsp. ground cumin
5 tbsp. canola oil
1/4 c. loosely packed cilantro, finely chopped
1/4 c. loosely packed fresh parsley leaves, finely chopped
3 tbsp. red wine vinegar
1 small clove garlic, crushed with press
1 jalapeño chile, seeded and finely chopped
- Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
- Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
- Sprinkle with ¼ tsp. salt.
- In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
- Add cauliflower; cook 3 minutes. Turn slices over.
- Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
- Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
- Spoon herb sauce onto finished “steaks.”
Grilled Asparagus and Shiitake Tacos
For a fresh spin on Mexican, try these stellar vegetarian tacos.
3 tbsp. canola oil
4 garlic cloves, crushed with press
1 tsp. ground chipotle chile
1/2 tsp. Kosher salt
8 oz. shiitake mushrooms, stems discarded
1 bunch green onions, trimmed
8 corn tortillas, warmed
1 c. homemade or prepared guacamole
Hot sauce, for serving
- Heat grill on medium. In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat. Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes. Transfer vegetables to cutting board.
- Cut asparagus and green onions into 2″ lengths and slice shiitakes. Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.
Nutritional Information (per serving):
Calories about 350; Protein 7g; Carbohydrate 36g; Total Fat 21g; Saturated Fat 2g; Dietary Fiber 11g; Sodium 445mg
These veggie burgers are hearty enough for carnivores.
4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
1/2 c. walnuts
1 clove garlic
2 tbsp. canola oil
1/4 c. Chopped red onion
3 green onions, chopped
2 tsp. rice wine vinegar
1 c. cooked quinoa
1/2 c. cornstarch
Whole-grain burger buns
1/2 c. mayonnaise
1 tsp. finely chopped fresh rosemary
1 tsp. lemon juice
- Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
- In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
- Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2″ thick and 3″ wide). In a 12″ nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
- Make the Rosemary Mayo:Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
- Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.
Nutritional Information (per serving):Calories 495; Protein 9g; Carbohydrate 49g; Total Fat 31g; Saturated Fat 4g; Dietary Fiber 7g; Sodium 700mg