Vegan

Blueberry-Coconut Ice Cream

If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender. 

Roasted Beet and Creamy Dill Cashew Cheese Sandwiches

Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.

Creamy Lemon Asparagus Pasta

This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.

Bistro Beet Burgers

I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!

Sweet and Sour Stuffed Yellow Peppers

Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.

Socca with Tomato and Onion

Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.

Thai Salad with Peanut Tempeh

Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.

Barbecue Jackfruit Tacos

With its tangy sauce and meaty texture, barbecue jackfruit makes a great taco filling. These tacos are Asian inspired, with a soy and sesame-dressed slaw.

Hearts of Palm and Blood Orange Salad

This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.

Brown Rice Congee with Shiitake Mushrooms and Greens

Congee, or Asian-style rice porridge, has many variations. This version uses brown rice instead of the typical white, and contains lots of fresh shiitake mushrooms, warm garlic and ginger, and greens. Serve with optional toppings (see the note at the bottom for some ideas) at the table, and you’ll have a comforting meal that will please everyone.

Mango and Avocado Salsa

This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.

Vegetable Cottage Pie

Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.

Black-eyed Peas with Collard Greens

For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.

Grapefruit Campari Sorbet

Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.

Vegan French Onion Soup with Homemade "Mozzarella"

French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.

Cranberry Orange Pancakes

These lightly sweet, golden, and fluffy pancakes are topped with a simple citrus-y cranberry sauce.

Smoky Apple Veggie Burger

Sometimes a homemade veggie burger is the way to go. The extra care that goes into these will make having a burger feel more special than if you’re pulling it out of a box. These ones freeze really well - just freeze after you’ve baked them.

Easy Slow Cooker Apple Butter

With no sweetener, and just some spices to taste, this apple butter is pure, apple-y goodness. It’s delicious as is, but you can use this as a starting off point if you’d like to get inventive with more ingredients.

Cranberry Salsa

Lime and jalapeno liven up this fresh take on cranberry sauce.

Oatmeal Pear Muffins

These muffins are light, fluffy and packed with pears, and are gluten- and refined-sugar-free and vegan!

Quinoa-Stuffed Peppers

This is such a fast meal to get on the table. Chop the vegetables while the quinoa is cooking, stuff the peppers, then put your feet up while everything’s in the oven.

Apricot Upside-Down Cake

Thanks to spelt flour, almond meal, and ground coconut, this cake has an intensely flavorful and delicate crumb, and the tender apricots in it are plentiful. It’s well worth turning the oven on, and would be welcome at breakfast or as an afternoon snack.

Zucchini-Chickpea Fritters with Red Onion Jam

These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.

Cilantro Noodle Bowl

Without a doubt my favorite cilantro-centric recipe. Soba noodles are tossed in a fresh, garlicky, cilantro-heavy sauce, and topped with barely blanched Romanesco broccoli and golden tofu matchsticks. The Romanesco is easily substituted with another vegetable.

Five-Minute Vegan Breakfast Smoothie

The addition of coconut oil and chia seeds have the benefit of giving you a boost of energy and keeping you full longer, just what we all need in the morning!

 

Coconut Oil Popcorn

Coconut oil is an excellent choice to use when popping corn: it has a very high smoking point, and gives it the most delicious, subtle, buttery and nutty flavor. Use this recipe as a base and get creative with toppings. My favorite is a generous sprinkle of nutritional yeast flakes.

Portobello Tacos with Creamy Jalapeno Sauce

These grilled mushroom tacos are delicious, with avocado and shredded red cabbage - but the star of the show here is definitely this sauce. It’s cashew-based, with roasted jalapenos, garlic, and cucumber, and you’ll want to have it on everything.

Lemon Asparagus Risotto

A creamy and rich risotto that highlights one of the best vegetables of spring, minus the cheese.

Mango with Cilantro, Coconut, and Chile Powder

This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.