Dairy-Free
1466 recipes found
Chickpea Noodle Soup
With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor of the aromatics, while nutritional yeast gives the broth the soul-satisfying properties of chicken bouillon. While you can use broken pieces of any long noodle, angel hair is especially wonderful; delicate, soft and highly slurpable, they mimic the fine egg noodles found in many delis’ chicken noodle soup.
Tofu Rendang
Rendang is an Indonesian and Malaysian curry associated with the long and gentle cooking of protein, most often beef. This vegan version, however, evokes rendang’s signature deep and intoxicating flavors in a fraction of the time thanks to tofu, which absorbs flavor readily without requiring lengthy cooking. The spice paste of ginger (or galangal), shallots, lemongrass and garlic brings potent flavor, and clings to the tofu as it cooks down with the coconut milk. Classic rendang will often feature a buttery, toasted coconut paste, but this recipe uses toasted shredded coconut to impart texture and nuttiness. If you are meal prepping, cook this on the weekend to eat during the week, as the curry increases in flavor over time.
Hangover Kimchi Soup
Garlicky, gingery and full of bright flavors, this panacea will heal you from within. The amount of spice is up to you, but know that a little red chile lends immeasurable flavor in addition to heat. If your ginger root is especially young and tender, consider peeling then cutting it into fine 1-inch matchsticks to eat in the soup for an even deeper, punchier warmth. White beans offer protein in this brothy meal, which becomes even heartier with the addition of white rice or noodles. (You can also sop it up with a slice of cornbread.) Reheat this nourishing soup throughout the week, adding more broth and various crisper-drawer vegetables you need to use up, like cabbage, kale, arugula, watercress and bean sprouts. Quick-cooking proteins like shrimp and tofu taste great in place of the beans, too.
Chickpea Picadillo
This plant-based take on a Mexican picadillo trades the traditional ground meat for a deeply savory mix of mushrooms, tofu and chickpeas, simmered with tangy tomatillos, poblano and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground meat-like texture that crisps beautifully in the pan, while the tomatillos add a tart freshness that keeps each bite lively and light. This weeknight-friendly dish is flavorful and deeply satisfying — especially when served alongside rice and beans or made into tacos or burritos. Make a double batch and freeze the leftovers: This is the kind of comfort food whose flavor gets better with time.
One-Pot Roman Chicken Cacciatore With Potatoes
In this all-in-one dinner, hard-working potatoes and chicken thighs bathe in a tangy and savory rosemary-perfumed sauce. In place of the tomatoes commonly found in cacciatore dishes, the acidity in this Roman-inspired version comes from white wine and vinegar, along with punchy capers. Starting the chicken in a cold pan helps to crisp the skin and render the fat, which then lends its flavor to the creamy, saucy potatoes beneath.
Vegetarian Pad Thai
When dining out or ordering in, a vegetarian pad Thai can be hard to come by, as fish sauce is often used to attain the signature salty, savory flavors of this popular dish. While the complex umami of fish sauce can be difficult to replicate, this combination of lime juice, soy sauce, maple syrup, miso and tamarind creates a comparable sauce that effectively delivers pad Thai’s balance of sour, sweet and salty notes. The seasoning sauce keeps well, too, so it can be made ahead and stored in the fridge for up to 3 days. Soaking the noodles in boiling water softens them quickly, just enough to make them pliable enough to stir-fry without overcooking and breaking apart. The broccoli and snow peas, sugar snap peas or green beans can easily be replaced with whatever vegetables you have on hand. To make this dish vegan, simply omit the eggs.
Lower-Alcohol Dirty Martini
Dry vermouth and fino sherry make up the base of this lower-in-alcohol cocktail, while keeping all the flavor of an original dirty martini. To start, ensure everything (the bottles of dry vermouth, fino sherry and spirit, the olive brine and garnish) is nicely chilled and use plenty of ice to stir your drink before pouring into your (also chilled) glass. If you’re unsure just how dirty you prefer your dirty martini, start with ¼ ounce brine and work your way up. Lastly, the small but aromatically complex addition of fino sherry gives the drink more depth and texture.
Ginger-Scallion Stir-Fried Shrimp
Supremely quick and easy, this is a delightful anytime recipe that enhances the flavor of shrimp with three dynamic ingredients: garlic, ginger and scallions. The shrimp gets coated with cornstarch before cooking, which keeps the shrimp tender and adds body to the pan sauce. Whipped together with little more than tomato paste and water, the pan sauce soaks up the flavors of the scallions, ginger and garlic. This dish is best enjoyed with rice or noodles.
Miso Rice Cakes With Spinach and Peas
Tteok (oval rice cakes) partner up with spring’s abundance of greens to produce an easy, lightning-fast weeknight dinner. The firm, precooked rice cakes often found in soups and stews become amazingly absorbent after a quick soak, drinking in the surrounding miso sauce, becoming glossy and rich with umami. Spring offers ample opportunity for substitutions: Fragrant green garlic can swap in for the usual garlic cloves, magenta spring onions for red onions, fresh peas instead of frozen, and twirly pea shoots for baby spinach. This dish welcomes scallions, chives, parsley or any tender herbs that may need to be used up. Quick-cooking or already-cooked proteins such as shrimp, white beans or tofu are happily accommodated here, if a protein boost is desired to top off this very vegetable-forward vegan meal.
One-Pot Sesame Salmon and Quinoa
This vibrant and satisfying one-pot meal pairs quick-cooking quinoa with rich, silky salmon. Broccoli and garlic are softened in olive oil to create a flavorful vegetable base for the quinoa, which steams in the pot until al dente. Cubed salmon is added during the last 10 minutes of cooking to ensure juicy, tender and flaky fish. The punchy dressing combines just three ingredients — ponzu (a pantry flavor bomb), tahini and lemon juice — yet creates a rich and tangy sauce that can be doubled to use later in the week on roasted chicken or leafy green salads.
Lemony Turmeric Potato Soup
This humble, bright yellow soup hails from Stone Town, Zanzibar, and is a popular street food known as Zanzibari Mix or Urojo. It’s affordable, filling, and reflective of the island's cross-cultural history. Traditionally served with various accompaniments like lentil fritters, cassava chips, chutneys, and sometimes hard-boiled eggs for protein, this dish has become synonymous with the island. This version features a classic interpretation of the simple soup base but relies on ultra-crispy, spicy jalapeno-flavored kettle-cooked potato chips for the crunch and heat usually provided by the toppings. Don’t be fooled by the modest ingredient list; this soup packs a punch.
Carajillo
Icy and bold, the Mexican version of the carajillo cocktail combines strong coffee with Licor 43, a buttery Spanish liqueur boasting 43 ingredients, dominated by vanilla and citrus notes and a subtle hint of anise. While many carajillo recipes combine equal parts strong coffee and rum or brandy, this Mexican interpretation has become a classic. Serve the cocktail after dinner to keep the evening going, or for a weekend brunch. If you’re avoiding caffeine, decaf coffee works just as well.
Mushroom and Tofu Sticky Rice
Sticky rice, known as lo mai fan in Cantonese, with its signature chewy texture and natural whisper of sweetness, feels like a celebration dish but is easy enough to whip up on a weeknight. This version is vegan, and dotted with toothsome shiitake mushrooms, bouncy extra-firm tofu and, if you like, nutty roasted chestnuts. While sticky rice is often steamed or made in a rice cooker, this one can be made in any heavy pot and cooks slowly on low heat, resulting in grains that are sticky but not mushy. Start by soaking the sticky rice (boiling water cuts the soak time to just 30 minutes), which helps it cook more evenly. Naturally gluten-free, sticky rice is sometimes sold as sweet or glutinous rice and is available from most Chinese markets, as well as larger Asian grocery stores.
Yakhni (Chicken Soup With Cilantro and Green Chiles)
This Pakistani-style chicken soup uses a delicately spiced yakhni, or broth, as its base. Whole spices like black peppercorns, cloves and cinnamon sticks permeate the nourishing, gelatin-rich soup made from a whole chicken (bones and meat), slowly simmered over a few hours. The addition of a blackened onion adds sweet smokiness, while the spices and a nub of ginger add depth and complexity. Though the base of this soup is formidable, the fixings do most of the talking. Lemon juice and green chiles provide a much-needed zing, freshly ground black pepper adds even more warmth and cilantro brings a touch of herbaceousness. Adjust the fixings to your liking and preferred spice level. Add white rice to the soup for a more robust meal.
Hoisin Garlic Noodles
Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.
Peppery Beef and Shishito Stir-Fry
This stir-fry is doubly peppery, thanks to a combination of shishito peppers and plenty of coarsely ground black pepper. Though most of the shishitos are mild, the occasional one packs a punch, adding a delightful unpredictability to any meal. The peppers are fried on high heat until they blister, bringing smoky depth and texture. Soy sauce and toasted sesame oil make a fine (and quick!) marinade for steak strips that are seared in the same wok. Ginger and garlic enhance an umami-rich sauce that makes the steak and peppers shine. Serve with white rice for a formidable weeknight meal in under 30 minutes.
Chickpeas all’Arrabbiata
A quick rummage through the pantry brings these saucy beans to life in this humble meal that leans on the power of a few dusty cans that may be lingering on your shelves. Let chickpeas swim in this fiery, garlic-heavy arrabbiata sauce built from canned tomatoes and they take on the vibes of the best slow-simmered red sauce classics in a fraction of the time. Slip a pan of no-stir creamy polenta into the oven before getting the beans started and it will be ready to catch every drop of sauce, but you could also toss the chickpeas with pasta or simply spoon them over toast.
Minorcan Clam Chowder
Though it shares similarities with mild-mannered Manhattan clam chowder, thick, briny, spicy Minorcan clam chowder gets its signature, fruity heat from datil peppers, and its Bolognese-like texture from a vegetable purée, plus a generous simmering time. Minorcans descend from indentured servants who, in the late 18th century, were recruited from around the Mediterranean, assembled on the Spanish island of Menorca and sent to Florida to farm indigo. Many Minorcan families still live near St. Augustine, Fla., and visitors to the Spanish-settled city can eat the chowder in a number of restaurants. However, the pinnacle of Minorcan clam chowder cooking is achieved just once a year at the St. Ambrose Spring Fair, for which Mary Ellen Masters — who is known as the “Queen of Minorcan Clam Chowder” — oversees the annual effort to prepare 180 concentrated, clammy gallons.
Herby Asparagus Salad With Beets and Prosciutto
Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.
Lamb Shoulder With Greens and Beans
Spring and lamb are synonymous, so in honor of the season, make this succulent lamb shoulder braised with white wine and aromatics. While the lamb is, of course, a showstopper, the real star is a mélange of greens (chard, kale or large spinach) and beans, punched up with rosemary, hot pepper and orange zest. Look for fresh favas, or substitute the peeled frozen variety (found at Middle Eastern grocery stores), frozen edamame, baby limas, green peas or a combination. An ideal dinner party main, every part of this dish can be prepared hours (or a day) ahead and reheated just before serving.
Roasted Cabbage With Capers and Garlic
It sounds so simple — roasted cabbage with a garlicky caper oil — but the resulting dish is anything but plain. Sharp from briny capers and unapologetically pungent from the garlic, with a bold kick of zesty lemon, the flavored oil serves as both a marinade for the cabbage and a finishing glaze. As the cabbage roasts, it turns savory and caramelized while the capers develop a crunch. Make this dish heartier by roasting chickpeas alongside the cabbage, serve alongside a protein like quinoa or pan-fried tofu, toss through pasta, or simply serve with bread to mop up every last drop.
Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if that’s all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
Slow-Roasted Lamb With Grapes
There’s something deeply satisfying about a slow-roasted lamb that requires minimal effort but delivers big reward. This version, rubbed with cumin, salt and a touch of sugar, falls effortlessly off the bone, its richness perfectly complemented by a sticky-sweet sauce of roasted grapes and bright lemon. The rub lightly cures the lamb, enhancing its flavor in just 30 minutes before roasting; the flavor develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelizing and releasing their juices, which commingle with the lamb juices in the pan, resulting in a glossy sauce that clings to the lamb. Pair it with crispy potatoes, a sharp green salad, or lean into the spiced undertones with fragrant rice. However you serve it, this slow-cooked lamb is the kind of dish that feels both special and effortless, perfect for gathering around the table.
Rhubarb-Almond Crumble
This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.