Vegan Recipes
1,538 recipes
Authentic Dried Chile Red Enchilada Sauce
Homemade Chamoy Sauce with Dried Fruits and Chili
Homemade Garam Masala: Toasted Spice Blend
Red Lentil Curry with Coconut Milk and Aromatic Spices
Roasted Ghost Pepper Hot Sauce with Carrot
Garlic Bread Seasoning Blend
Chipotle Black Bean Salsa with Corn
Grilled Fruit Salsa with Tequila and Smoked Paprika
Peri-Peri Fennel Spiced Nuts with Dried Fruit
Tomato Caper Bruschetta with Crispy Garlic Bread
Black Pepper Date Cocktail with Rosemary
Caramelized Pineapple Mezcal Margarita
Hibiscus Clove Iced Tea: Sun-Brewed Refresher
Sun-Brewed Lemon Bay Leaf Iced Tea
Lemon Grass Lychee Martini with Homemade Syrup
Mediterranean Herb Pasta with Sautéed Vegetables and Tomatoes
Roasted Chickpeas with Spiced Tomato-Spinach Curry
Spiced Mango and Mint Chutney with Curry
Fried Green Tomato Soup with Cornbread Croutons
Homemade Hummus with Tahini and Cumin
Crispy Chili Potato Wedges with Green Ranch
Spanish Roasted Vegetable Dip with Smoked Paprika
Sparkling Rosé Sangria with Fresh Fruit
Spicy Strawberry-Mango Margarita with Chamoy
Vegan cooking means preparing meals without any animal products. No meat, dairy, eggs, honey, or gelatin. That leaves you with vegetables, fruits, grains, legumes, nuts, seeds, and the growing selection of plant-based alternatives filling grocery shelves. The average vegan recipe takes about 54 minutes to prepare, though many breakfast options like overnight oats need just 5 minutes of active work. Start by stocking nutritional yeast for cheese flavor at $8-12 per pound, aquafaba (chickpea liquid) for egg replacement, and cashews for creamy sauces. A basic cashew cream uses 1 cup raw cashews soaked in water for 4 hours, then blended with 1/2 cup fresh water. Replace dairy milk with unsweetened soy, almond, or oat milk in a 1:1 ratio. Swap butter with vegan margarine or coconut oil using the same measurements. For baking, mix 1 tablespoon ground flax with 3 tablespoons water to replace one egg. Let it sit 5 minutes until thick. Commercial egg replacers like Ener-G work at 1.5 teaspoons powder plus 3 tablespoons warm water per egg. Most grocery stores now carry Beyond Meat, Impossible Foods, and store-brand meat alternatives. These cook in 6-8 minutes per side over medium heat. Tofu comes in silken, soft, firm, and extra-firm textures. Press firm tofu for 30 minutes before cooking to remove moisture. Tempeh needs 10 minutes of steaming before using to reduce bitterness. Check labels carefully since some bread contains milk powder, pasta might have eggs, and wine could be filtered with animal products. Many sugar brands use bone char in processing, so look for organic or beet sugar. Restaurant foods often hide butter, chicken stock, or fish sauce in unexpected places.
Quick Start
Keep Better Than Bouillon No Chicken Base for instant flavor in rice, soups, and sauces at 1 teaspoon per cup of water. Freeze tofu solid, then thaw and press for chewier texture that absorbs marinades better. Buy pre-marinated baked tofu for sandwiches and salads when you need protein in under 2 minutes. Store opened plant milk in the door shelf and use within 7-10 days since it spoils faster than dairy.
Pantry Staples
Adds cheese flavor to sauces, popcorn, pasta. Store in airtight container up to 2 years. Use 2-3 tablespoons per cup of sauce.
Full-fat version for curries and desserts. Refrigerate overnight to separate cream. Lasts 2-3 years unopened.
Sesame paste for hummus, dressings, sauces. Stir oil back in before using. Keeps 6 months after opening in fridge.
Natural sweetener for baking and breakfast. Grade A for mild flavor, Grade B for stronger taste. Refrigerate after opening.
Liquid from canned chickpeas replaces egg whites. Whips to stiff peaks. Save when draining beans, freeze in ice cube trays.
Blend into cream sauces, cheese alternatives. Soak 4-8 hours before blending. Store in freezer up to 1 year.
Protein base for scrambles, stir-fries, baking. Press 30 minutes before cooking. Use within 3-5 days of opening.
Mix 1 tablespoon with 3 tablespoons water per egg in baking. Store in freezer, goes rancid quickly at room temperature.
Umami base for Asian dishes, marinades. Tamari usually gluten-free. Low-sodium versions have 25-40% less salt.
Base for soups, cooking grains. Better Than Bouillon makes concentrated paste. Homemade freezes 3 months.
Thickener for puddings, egg replacement. Mix 1 tablespoon with 3 tablespoons water. Forms gel in 10 minutes.
Solid at room temperature, replaces butter 1:1 in baking. Refined version has neutral flavor. Melts at 76°F.
Watch Out For
Bee product, not plant-based. Agave nectar or maple syrup work as 1:1 substitutes in most recipes.
Made from animal bones and skin. Agar powder replaces at 1 tablespoon per tablespoon gelatin.
Contains anchovies. Annie's and other brands make vegan versions, or use soy sauce with splash of vinegar.
Traditional recipe has anchovies, eggs, parmesan. Vegan versions use cashews, capers, nutritional yeast.
Most contain gelatin. Dandies and other vegan brands use plant-based gelling agents.
Usually made with gelatin. Look for pectin-based versions or brands like Surf Sweets.
May use egg whites, milk proteins, or isinglass (fish bladder) for filtering. Check Barnivore.com for vegan options.
Often processed with bone char. Organic, beet, and coconut sugars skip this step.
FAQ
How do I replace eggs in different recipes?
For binding in burgers or meatloaf, use 2 tablespoons cornstarch or 3 tablespoons cooked oatmeal per egg. In baking, mix 1 tablespoon ground flax with 3 tablespoons water, let sit 5 minutes. For scrambles, crumble firm tofu with 1/4 teaspoon turmeric for color and 2 tablespoons nutritional yeast. Aquafaba whips like egg whites for meringues, using 3 tablespoons per white.
What milk alternatives work best for different uses?
Soy milk with 7-9 grams protein per cup works best in baking and coffee drinks. Oat milk's natural sweetness and 3 grams protein suits cereal and smoothies. Coconut milk from cartons (not cans) adds richness to curries. Unsweetened almond milk at 30-40 calories per cup works for low-calorie cooking. Cashew milk creates the creamiest sauces.
How much protein do common vegan foods have?
One cup cooked lentils provides 18 grams protein. A half block (7 ounces) firm tofu has 20 grams. One cup cooked chickpeas gives 15 grams. A quarter cup hemp hearts adds 10 grams. Two tablespoons peanut butter contains 8 grams. One cup cooked quinoa has 8 grams complete protein with all amino acids.
Which nutrients need attention in vegan cooking?
Vitamin B12 only comes from fortified foods like plant milks (2.5-3 mcg per cup) or nutritional yeast (2-8 mcg per tablespoon). Iron absorbs better with vitamin C, so add lemon to spinach or beans. Omega-3s come from 1 tablespoon ground flax (1.6g ALA) or 2 tablespoons chia seeds (5g ALA) daily.