Vegan
3072 recipes found
Mixed Greens and Tomatoes With Raspberry Vinaigrette
Fava Bean Stew With Bulgur
I usually go through the tedious process of shelling and skinning fava beans to make this robust stew. But if fava beans aren’t available in local markets, use frozen skinned favas instead.
Bulgur Pilaf With Red Peppers And Tomatoes
Cantaloupe-Lime Agua Fresca With Chia Seeds
A light, refreshing blender drink that is sweet and a little bit tart. Although I make this in a blender, I think it qualifies as an agua fresca rather than a smoothie, as it is made with pure fruit, enriched with a spoonful of soaked chia seeds. The flavor of the drink will only be as good as your melon, so seek out the best cantaloupe, or other sweet orange melon, you can find. I don’t add sweetener to the drink, but you can if you think it needs a little something.
Salade Maraichere Aux Truffes (Truffle Salad)
Bulgur Salad With Pomegranate Dressing and Toasted Nuts
White Bean and Caramelized Onion Calzone
The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it's not a traditional calzone but a delicious tart-like creation unto itself.
Romaine Salad with Couscous Confetti
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn’t a grain, but it plays a grainy role here), as there’s more lettuce than couscous.
Roasted Stuffed Pumpkin
The quantity of rice specified in the recipe is what I needed for the pumpkin I stipulate, but I should say two things here. One is that you might not find (or want) a pumpkin of exactly the same weight. The other is that different pumpkins have different-size cavities. The easiest way to find out how much rice you need is as follows: When you have cut the top off and scraped out the seeds, take a plastic freezer bag and line the cavity with it. Pour rice into the bag to about halfway up the cavity, then pour out the rice into a measuring cup. Double the measurement to determine how much stock or water to cook the rice in. The plastic liner is not a hygiene thing: it is just that if you don't use it, you will spend ages scraping out the rice. I know whereof I speak.
Bulgur and Walnut Kibbeh
These patties make a great destination for fine bulgur. Kibbeh (called kufteh in Persian and köfte in Turkish) are usually made with a mixture of ground meat and bulgur, but there are vegetarian versions as well. This mixture of bulgur and walnuts is pungent with garlic and fragrant with parsley and fresh mint. They make a nice appetizer.
Pearl Couscous With Sautéed Cherry Tomatoes
This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don’t just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.
Bitter Herbs Salad
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.
Spinach, Tangerines and Dried Cranberries
Cucumber and Israeli Couscous Salad
I love this tabbouleh-like mixture because of all the herbs and refreshing flavors, and also because of the nice contrast in textures. Make sure that you cook the couscous until the spheres are tender but not gummy. I have seen package directions that call for too little water; make sure you cook them in twice their volume of water.
Cucumber Salsa Salad
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.
Arugula Salad With Lime Vinaigrette
This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you’ll enjoy a wonderfully balanced meal.
Light Soup With Peas
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Country ‘Meatloaf’ With Golden Gravy
Chloe Coscarelli, a vegan chef, offers this hearty vegetarian dish packed with protein.
Chana Dal, New Delhi-Style
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.
Tempeh and Wild Mushroom Fricassee
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Sesame Flatbread
