Get the recipe: Vegan Cauliflower Mac and Cheese
Cook zucchini on the grill or in a grill pan until tender and top with raw peppers, spinach, store-bought hummus and herbs for a packed and rich lunch in nutrients.
Get the recipe: Hummus and Grilled Vegetable Wrap
Get the recipe: Vegan Shepherd’s Pie
This banana bread is egg and dairy free, but no one will notice the difference. The crumb is moist and tender, and the flavor improves day by day (if it lasts!).
Get the recipe: Vegan Banana Bread
Get the recipe: Vegan Black Bean and Sweet Potato Soup
Get the recipe: Vegan Pavlovas
Get the recipe: Creamy Vegan Macaroni Salad
Mushrooms make these sloppy joes super meaty. But there’s no meat here, which makes this vegan sandwich one of the lightest sloppy joes you can make.
Get the recipe: Spicy Vegan Sloppy Joes
This impressive fall-inspired dish can be served as a main course for vegans and vegetarians or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a pleasant warmth and depth.
Get the recipe: Vegan Butternut Squash Stuffed with Wild Rice
There are no tricks to these satisfying dairy-free and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of shelf stable milk – there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Get the recipe: Vegan Vanilla Cupcakes
Get the recipe: Vegan Lentil Chili
Extra virgin coconut oil is a great substitute for butter in pie crust and apple filling to make this all-American fruit pie vegan-friendly. Use a mixture of apples for the filling: the Golden Delicious hold their shape and contrast nicely with the chewy McIntoshes, and the Granny Smith give a nice tartness.
Get the recipe: Deep Dish Vegan Apple Pie
Masaharu Morimoto blends spinach and tofu to create a creamy, satisfying dish. Be sure to drain and squeeze the ice water from the spinach and wrap the tofu in a paper towel to absorb excess moisture.
Get the recipe: Mashed Tofu Salad (Shira-ae)
Get the recipe: Vegan Banana Pancakes
Fall for the combination of mushrooms and fennel seeds, which adds a nice earthy touch to this dairy-free, meat-free lasagna. Prepare the lasagna a few hours before cooking and be sure to use no-boil noodles that aren’t made with eggs.
Get the recipe: Vegan Spinach and Mushroom Lasagna
The combination of smoked almonds, pistachios and green tea lends a depth of flavor that cheese would normally provide, making it a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to a month.
Get the recipe: Vegan Basil Pesto
Get the recipe: Vegan Baked Beans
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. Use fresh or frozen blueberries; cool can make muffins slightly more moist.
Get the recipe: Vegan Blueberry Muffins
These burgers are packed with flavor, fiber and protein while being low in fat. Try them grilled, as well as pan-fried: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry the patties until golden brown, about 2 minutes on each side. (Remember: extra oil will change calorie and fat totals.)
Get the recipe: Vegan Lentil Burgers
This high-fiber, low-fat, dairy-free take on a comforting classic has all the right notes: smooth soy cream cheese, big flavor from garlic, lemon and pepper, and cheesy nutritional yeast.
Get the recipe: Vegan Lemon Fettuccine Alfredo
Eggs and dairy aren’t necessary for super fluffy pancakes – the extra baking powder in this recipe helps with that. Enjoy the flavor and tenderness that coconut oil gives to these easy-to-make pancakes.
Get the recipe: Vegan Pancakes
Get the ultimate creaminess without the cream by adding a Yukon Gold potato to this healthy, low-fat, hearty soup. Nutritional yeast, with its satisfying nutty taste, does an excellent job of replacing cheese; look for it in health food and specialty stores.
Get the recipe: Vegan Cream of Broccoli Soup
Get the recipe: Creamy Vegan Potato Salad
The key to roasting vegetables is to make sure to cut them into large chunks, as they will shrink when roasted. Ina uses lots of salt and pepper to make sure the vegetables are well seasoned when they come out of the oven.
Get the recipe: Roasted Winter Vegetables
This dairy-free and egg-free classic is creamy and satisfying thanks to the combination of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu – perfect for desserts like this.
Get the recipe: Classic Vegan Cheesecake
Use nutritional yeast — which is grown on molasses and then dried — to add cheesy nutty flavor (plus an extra serving of vitamin B12) to these fizzy potatoes. Silken tofu and tender new potatoes add dairy-free creaminess, and browned onions give the dish a deep flavor.
Get the recipe: Vegan Potato Gratin
This low calorie breakfast scramble is high in fiber and protein. Lemon juice adds a little brightness. Serve with whole wheat toast to complete the meal.
Get the recipe: Vegan Tofu and Spinach Scramble
Finely chopped potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to create a creamy, “cheesy” base for these low-fat, vegan appetizers. The smoked paprika adds a hint of bacon (but there’s no bacon here!). Prepare the filling the day before a gathering, then fill, heat and serve the same day. PS: Carnivores will love them too!
Get the recipe: Vegan Potato, Pepper and Olive Cuts
Get the recipe: Vegan Curried Vegetable Chowder
Inspired by the flavors of bouillabaisse (Provençal seafood stew), this creamy saffron risotto is a special dish for vegans, vegetarians and even meat eaters. Ingredients high in umami (the fifth savory taste), such as tomato paste, soy sauce, and canned tomatoes, add depth; nutritional yeast adds a little cheesy taste. Prepare the broth in advance and reheat it when you are ready to prepare the dish.
Get the recipe: Vegan Saffron Risotto
One of the keys to successful French toast, vegan or not, is to use day-old stale bread – fresh bread is too soft and more likely to fall apart. This recipe makes a slightly drier French toast. For a more custardy version, soak the bread in the milk-yogurt mixture for about 2 minutes on each side.
Get the recipe: Vegan French Toast
Ina Garten’s recipe requires no cooking, and you probably have most of the ingredients in your pantry. Give the dip a huge flavor by adding lots of garlic and lemon.
Get the recipe: Hummus
Yellow-fleshed potatoes, like Yukon gold, are dense, creamy, and moderately starchy, making them perfect for mashed potatoes — especially these vegan potatoes, which don’t contain ingredients. dairy and are low in calories and fat.
Get the recipe: Vegan Roasted Garlic Mashed Potatoes