Every recipe here is fully plant-based: no meat, fish, dairy, eggs or honey. Up top are vegan versions of our favorites, from eggplant parmesan and tofu ricotta lasagna to lentil Swedish meatballs, Mongolian tofu and chocolate lava cakes, followed by the recipes in our collection that were vegan all along.
Each vegan version links back to the original it came from. Strict vegans may want to check labels on sugar, which is sometimes filtered with bone char, on wine and beer, and on store-bought bread, chocolate and sprinkles. For dishes with dairy or eggs, see our vegetarian recipes.
Vegan Eggplant Parmesan1 hr 30 min total | 6 servings | 450 calories per servingCrisp breaded eggplant slices layered with marinara, melty plant-based mozzarella and a nutritional-yeast "Parmesan," baked until bubbling. Serves 6.
Vegan Lasagna with Tofu Ricotta1 hr 45 min total | 8 servings | 390 calories per servingLayers of lasagna noodles, marinara, a creamy tofu and spinach "ricotta" and plant-based mozzarella, baked until golden. Serves 8.
Vegan Pesto Pasta22 min total | 4 servings | 760 calories per servingA bright basil pesto made with pine nuts, garlic, lemon and nutritional yeast instead of Parmesan, tossed with hot pasta. Serves 4.
Vegan Three-Bean Chili1 hr 10 min total | 6 servings | 340 calories per servingA hearty, smoky chili of kidney, pinto and black beans simmered with tomatoes, peppers, chili powder, cumin and a touch of cocoa, thickened with masa. Serves 6.
Vegan Lentil Sloppy Joes45 min total | 6 sandwiches | 190 calories per servingBrown lentils simmered in a tangy-sweet sauce of tomato, ketchup, mustard and vegan Worcestershire, piled onto soft buns. Makes 6 sandwiches.
Vegan Swedish Meatballs1 hr total | 4 servings (about 24 meatballs) | 360 calories per servingBaked lentil and mushroom meatballs seasoned with allspice and nutmeg, in a creamy brown gravy made with oat milk and soy sauce. Serves 4.
Mongolian Tofu35 min total | 4 servings | 400 calories per servingCrisp cornstarch-coated tofu tossed in a sweet and savory garlic, ginger and soy glaze with green onions. Serves 4.
Vegan Finnish Mushroom Pie2 hr 10 min total | 8 servings | 520 calories per servingA flaky vegan-butter crust filled with browned mushrooms, onions and thyme bound in a silky cashew cream. Serves 8.
Vegan Garlic Mashed Potatoes40 min total | 6 servings | 330 calories per servingCreamy Yukon Gold potatoes mashed with garlic simmered in olive oil, vegan butter and warm oat milk. Serves 6.
Vegan Creamed Spinach25 min total | 4 servings | 210 calories per servingSteakhouse-style creamed spinach made with a cashew and oat milk cream sauce, shallot, garlic, nutmeg and nutritional yeast. Serves 4.
Vegan Candied Sweet Potatoes1 hr 15 min total | 8 servings | 360 calories per servingSweet potato slices baked in a glossy glaze of vegan butter, brown sugar, maple syrup, orange juice and warm spices. Serves 8.
Vegan Chocolate Lava Cakes30 min total | 4 cakesIndividual dark chocolate cakes with a molten center hidden inside, made without eggs or dairy. Makes 4.
Vegan Cowboy Cookies45 min total | About 30 cookiesBig, chewy oatmeal cookies packed with chocolate chips, coconut and pecans, made with vegan butter and a flax egg. Makes about 30.
Vegan Strawberry Shortcake1 hr total | 8 servings | 430 calories per servingTender vegan-butter biscuits split and filled with sugared strawberries and coconut whipped cream. Serves 8.
Vegan Brigadeiros1 hr 15 min total | About 20 brigadeirosBrazilian chocolate truffles made with sweetened condensed coconut milk, cocoa and vegan butter, rolled in chocolate sprinkles. Makes about 20.
Minestrone Soup12 hr 35 min total | 8 one-cup servingsA quick minestrone of onion, carrot, celery, cabbage, peas and lima or kidney beans simmered in bouillon and finished with spaghetti sauce. Makes 8 one-cup servings.
Vegetarian Split Pea Soup4 hr 20 min totalA hearty vegetarian split pea soup simmered 3 to 4 hours with sauteed onion, garlic, celery, potato and carrots, finished with red wine, thyme, a touch of sesame oil and vinegar.
Doctored Baked Beans1 hr 40 min totalCanned baked beans baked slowly with brown sugar, ketchup, mustard, minced onion and green pepper at 325°F for 1 to 1 1/2 hours.
Mandarin Orange Salad1 hr 25 min totalA crisp salad of iceberg and Romaine with celery, green onions, mandarin oranges and sugared almonds, tossed with a sweet parsley vinaigrette.
Oi Muchim (Spicy Korean Cucumber Salad)25 min total | 4 servings | 7 g net carbs per serving | 50 calories per servingChunky angle-cut cucumbers salted to draw out water, then tossed with garlic, red chile, green onion, gochugaru, rice vinegar and sesame. A crunchy, tangy side ready in 25 minutes; serves 4.
Pressgurka (Swedish Pickled Cucumber)55 min total | 6 servings | 45 calories per servingPaper-thin cucumber slices pressed with salt and quickly pickled in a sweet vinegar brine with parsley and white pepper. The classic side for Swedish meatballs. Serves 6.
Tomato Bruschetta35 min total | About 16 piecesSlices of grilled country bread rubbed with garlic and topped with ripe chopped tomatoes, fresh basil and good olive oil. The simplest Italian starter. Makes about 16.
Chimichurri Sauce30 min total | About 1 cupThe bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.
Cranberry Orange Relish25 min totalA cooked cranberry relish of fresh cranberries simmered in sugar syrup until most of the berries burst, finished with cinnamon and orange marmalade.
Guacamole10 min total | About 2 1/2 cupsChunky, fresh guacamole of ripe avocados mashed with lime juice, onion, jalapeño, cilantro and salt, with a little tomato. Ready in 10 minutes; serves 6.
Italian Vinaigrette10 min total | About 2 cupsA classic Italian vinaigrette of red wine vinegar and olive or vegetable oil with garlic, dry mustard, parsley, dried basil or oregano, salt and pepper. Makes about 2 cups.
Marinated Mushrooms and Artichokes24 hr 30 min totalArtichoke hearts and halved fresh mushrooms marinated for at least 24 hours in cider vinegar, oil, garlic, bay, peppercorns, chervil and oregano. Serve with toothpicks.
Pico de Gallo30 min total | About 3 cupsFresh, chunky salsa of chopped tomatoes, white onion, jalapeño and cilantro with lime and salt. The bright topping for tacos, fajitas and carne asada. Makes about 3 cups.
Sweet and Sour Vegetable Dip10 min total | About 3 cupsA tangy blender dip of sugar, dry mustard, grated onion, white vinegar and oil, finished with celery seed and paprika, served with raw vegetables. Makes about 3 cups.
Sweet Tomato-y French Dressing10 min total | About 2 1/2 cupsA sweet and tangy tomato French dressing, similar to Catalina, shaken together from ketchup, oil, sugar, red wine vinegar, minced onion and garlic. Makes about 2 1/2 cups.
Allison's Beer Bread1 hr 5 min total | 1 loafA three-ingredient beer bread of self-rising flour, sugar and a can of beer, baked in a loaf pan at 300°F for 1 hour.
Garlic Matzah12 min totalMatzah brushed with a garlic and oil paste and broiled for 1 to 2 minutes until golden. Garlic bread for Passover.
Homemade Apple Turnovers2 hr totalFlaky homemade apple turnovers: a cinnamon and nutmeg apple filling cooked on the stove, folded into rounds of homemade pie crust and baked at 375°F until golden.
Rosemary Focaccia3 hr 15 min total | 1 (9 x 13-inch) pan, 12 piecesA soft, airy Italian flatbread baked in a sheet pan with plenty of olive oil, dimpled and topped with fresh rosemary and flaky salt until golden and crisp. Makes one 9 x 13-inch pan.
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