Vegan
3072 recipes found
Salsa Ranchera
Leek and Tomato Gratin
Pumpkin (or Sweet Potato) In Brown Sugar Syrup
Winter Slaw With Lemon-And-Orange Dressing
Cabbage-Radish Slaw With Cilantro-Lime Vinaigrette
Broccoli Stem and Red Pepper Slaw
I never throw out broccoli stems. If I don’t use them for pickles or stir-fries, I’ll shred them and use them in a delicious slaw like this one.
White Bean, Sage And Tomato Salad
Fava Bean Purée
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Shredded Beet and Radish Slaw With Rice Noodles
I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Ruby Coleslaw
Thai Curry Risotto With Squash and Green Beans
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Curry Coleslaw
Winter Fennel Slaw With Candied Walnuts
Creamy Cauliflower Soup With Harissa Tomatoes
Cauliflower is cooked twice for this plush vegan soup, which is both cozy and complex in flavor. First, it’s roasted so its flavor deepens, simmered in broth until thoroughly and completely soft. When puréed, it gives the soup a rich, velvety texture and a savory, caramelized character that’s zipped up with harissa-glazed roasted tomatoes. A note on harissa pastes: They vary a lot in their heat level. If yours is milder, use the full amount listed, but if you’re working with a more fiery harissa, use less. And if you don’t have harissa on hand, any other chile paste will work well.
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Basic Tahini Sauce
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Robert Galano's Artichokes Italian-Grandmother Style
Fried Winter Squash With Mint
In Sicily this dish, which I find to be irresistible as a side dish and a snack, is served both hot and at room temperature. If you make it for Thanksgiving and don’t want to be in the kitchen frying squash at the last minute, opt for the room-temperature version. Or fry the squash ahead of time and warm in a low oven. The recipe works equally well with butternut and starchier squash like kabocha.
Dandelion Salad With Garlic Confit Dressing
Okra Salad With Toasted Cumin
Even avowed okra-phobes love this salad, which is seasoned with a warm and earthy Moroccan spice blend. The okra cooks for only 2 minutes in salted water, and the resulting flavor and texture are somewhat reminiscent of asparagus. The salad tastes best at room temperature.
Mercimek Koftesi (Lentil Balls)
Salsa Roja
Okra With Tomatoes And Oregano
Smashed Roasted Carrots
This wintry salad, inspired by Asian smashed cucumbers, stars sweet roasted carrots. After being roasted until just tender, the carrots are lightly flattened to create texture on their surface, then broiled to char their edges. The gingery, garlicky dressing is a bracing contrast to the sweetness of the carrots. You can use either black vinegar or rice wine vinegar here. Although their flavors are completely different — the black vinegar is caramelized and rich, the rice vinegar lighter and fresher — they each harmonize with the other ingredients in the dressing. Serve this salad warm or at room temperature: It holds up well if you want to make it a few hours in advance. This salad will also work with parsnips.