The best vegan recipes are not about trying to produce precise replicas of meat and dairy dishes: They’re an opportunity to use plant-based ingredients to create flavorful, satisfying meals that are delicious in their own right. Put another way, you needn’t be a vegan to enjoy a seasonal, fresh vegetable-forward meal! Food & Wine’s archives are full of recipes that are vegan or can be easily adapted for a plant-based diet; here, we’ve gathered a selection of our favorite dishes that celebrate meat-free and dairy-free ingredient lists.
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Vegan Mushroom and Fried Tofu Sisig
Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Chef Kristine Subido’s vegan take on traditionally meat-heavy Filipino sisig swaps in fried tofu, king trumpet mushrooms, and shiitake mushrooms; she caramelizes them in a deeply flavorful sauce based on soy sauce and sherry vinegar before finishing the dish off with a drizzle of lime mayo.
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Creamy Vegan Pasta Primavera
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Audrey Davis
This plant-based pasta primavera from recipe developer Ann Taylor Pittman uses pine nuts and unsweetened macadamia milk to create a creamy texture and nutritional yeast in place of Parmesan cheese for umami.
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Butter Cauliflower and Chickpeas
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lydia Pursell
Indian butter chicken goes plant-based in this recipe from F&W recipe developer Renu Dhar. The dish gets its heft from a can of chickpeas and roasted cauliflower, which simmer in a velvety coconut milk sauce made with fire-roasted tomatoes.
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Dinkies Cheezesteak
Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Grab a handful of napkins and get ready to use them! Plant-based meat gets piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese for this gloriously sloppy sub from Slutty Vegan founder Pinky Cole.
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Eggplant Braciole
Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
From hosting a community access cooking show to authoring vegan cookbooks, Isa Chandra Moskowitz is one of the coolest people in plant-based food. Her eggplant braciola — with jammy, umami-laden eggplant encasing a filling of lentils, walnuts, and spinach, served in a pool of marinara with islands of vegan ricotta — embodies her ethos perfectly.
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Vegetable Pot Pie
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
There’s no resisting this golden puff pastry–topped plant-based delight, made extra-savory with the inclusion of lentils, portobello mushrooms, and white miso. Use your favorite brand of vegan puff pastry, such as Pepperidge Farm, and dairy-free milk to brush the top.
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Blackberry-Cardamom Cupcakes with Lemon Frosting
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
Tender, delicate cardamom- and vanilla-scented cupcakes are dotted with blackberries and topped with a swirl of bright, lemony frosting, a sprinkle of finely chopped pistachios, and fresh blackberries for a party-worthy treat.
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Vegan Mapo Tofu
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
“In this vegan version of mapo tofu, instead of ground pork, finely chopped eggplant and mushrooms cook down to a meaty consistency that absorbs a richly savory blend of broad bean paste and mushroom seasoning — two umami-packed ingredients that quickly add long-cooked flavor,” says Jocelyn Law-Yone, executive chef and co-owner of 2020 F&W Best New Restaurant Thamee in Washington, D.C.
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Vegan Caesar Salad with Chicories and Walnuts
John Kernick
Mellow chickpea miso and capers provide the salty umami notes that classic Caesar dressing gets from anchovies for this incredible plant-based variation.
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Vegan Wild Mushroom Pizza
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
“The garlic crema balances the mushrooms’ earthy flavor, while thinly sliced brussels sprouts add an awesome crunch,” says chef Mary Dumont of these tasty pies. Her crema comes together quickly in the blender using silken tofu and plant-based mayo with garlic, dill, and a combination of vinegars; store-bought pizza dough keeps the prep easy.
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Sheet Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver
When you want something plant-based pronto, turn to this hearty recipe that gets dinner on the table in under an hour. The tofu derives its bright flavor from an easy marinade made from soy sauce, orange juice, vinegar, sesame oil, and garlic.
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Vegan Pimiento Cheese
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
This vegan rendition of the iconic Southern spread makes a stellar snack. Sweet pimientos stud a creamy, savory base made with extra-firm tofu; pickle brine and apple cider vinegar lend an acidic brightness to the mixture while nutritional yeast and miso provide deep umami notes that keep you coming back for more.
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Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat
Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective
Eggplant and zucchini cook quickly and absorb the flavors of chile-garlic and soy sauces — the heat of which is tempered by fresh cilantro. Serve this vegan stir-fry over rice for a filling, 20-minute meal.
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Charred Corn and Tomato Tartines with Tofu Aioli
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Enhanced by smoked paprika, our eggless, tofu-based aioli — inspired by the plant-based innovations of 2022 F&W Best New Chef Rob Rubba — has all the assertive garlic flavor and creamy texture you expect from the condiment. Here, it’s generously slathered on sourdough slices piled high with grilled corn, peppers, and tomatoes.
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Blueberry-Coconut Vegan Cheesecake
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Vegan creamery founder Miyoko Schinner developed the cultured nut-based cream cheese that keeps this vegan cheesecake creamy and tangy. A blueberry swirl with organic cane sugar delivers the presentation.
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Miss Kim’s Fried Tofu
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
“I dare anyone to accuse tofu of being boring after making this sweet-sticky-crunchy-spicy version from Miss Kim in Ann Arbor, Michigan. It’s one of my all-time favorite restaurant dishes,” says former F&W restaurant editor Khushbu Shah. Serve the glazed tofu on its own as an appetizer or with kimchi and rice for a full-on meal.
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Jamaican Stew Peas and Spinners
Andrew Bui / Food Styling by Max Rappaport
Luscious, hearty, and satisfying, this vegetarian stew pea dish comprises red kidney beans, aromatics, coconut milk, a Scotch bonnet pepper, and more. The spinners are unfussy finger-like dumplings that add a dense, toothsome bite. Serve it all over rice.
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Vegetarian Meatballs
Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman
Marianne Williams’ plant-forward meatballs get texture from quinoa and black beans, color and flavor from deeply roasted vegetables, and an umami richness from nutritional yeast. Omit the egg or swap in your favorite egg replacer to make them vegan.
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Carnitas Jackfruit Tacos
Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
When Jocelyn Ramirez realized that canned jackfruit could be the perfect vehicle to marry Mexican flavors and plant-based cooking, a light bulb went off. By using the cumin, chile flakes, and salt that many Mexican home cooks already have in their pantries, Ramirez capitalized on the pulled pork texture of jackfruit to make her incredible “carnitas” tacos.
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Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
For this curry-like plant-based dish, red lentils are cooked in tomatoes, coconut milk, and aromatics like turmeric and ginger. The warm, flavorful lentils are even better served with steamed rice.
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Garden Paella
David Malosh
Chef Maria Sinskey’s all-vegetable take on paella is studded with zucchini, eggplant, and roasted piquillo peppers.
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Vegan Hoppin’ John
Fred Hardy / Food Styling by Melissa Gray / Prop Styling by Shell Royster
Classic versions of this stew include bacon or ham hock, but our vegan recipe from chef and historian Kevin Mitchell leaves nothing to be desired. Ingredients like garlic, ginger, turmeric, curry powder, and tomatoes add savory, nutty, spicy flavor to each bowl.
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Oyster Mushroom Tamales with Mole Encacahuatado
DYLAN + JENI
Food writer Paola Briseño González brings us this plant-forward tamale with deeply flavorful roasted oyster mushrooms and a rich, velvety peanut mole, or mole encacahuatado.
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Creamy Vegan Pasta with Greens, Peas, and Lemon Zest
Antonis Achilleos / Prop Styling by Kathleen Varner / Food Styling by Margaret Monroe Dickey
This lovely vegan pasta dish is as creamy as it is verdant. White miso adds depth and umami to blanched greens, crisp scallions, and plenty of garlic. It’s extra delicious topped with plant-based cheese.
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Tofu Bhurji
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Use medium-firm tofu crumbles for this eggless breakfast scramble from former F&W editor Antara Sinha, inspired by Indian anda bhurji — they’re a great canvas for the flavors of tomatoes, ginger, and turmeric. A touch of kala namak (black salt) adds a naturally eggy, sulfurous flavor.
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Crispy Fried Tofu Sandwich
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Freezing and thawing extra-firm tofu and then wringing out its moisture makes it more porous so it can better soak up the tangy pickle juice marinade that makes this so crave-worthy. After a brief soak, the tofu is dredged in a spiced flour mixture, brushed with hot sauce and mustard, then dredged again and fried to yield the crispy, crunchy slabs for a satisfying sandwich. Slather on your favorite spicy plant-based mayo.
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Tofu Skin Stir-Fry
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
Hardy dried tofu skin mimics the texture of shredded meat in this quick stir-fry. To use it, simply break it into pieces, then soak it in hot water until it’s pliable and drain before frying.
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Double-Chocolate Rye Cookies
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
Don’t skip the chilling time for these chocolate-rich cookies from Paige Grandjean — it makes the cookies set properly to bake up perfectly in the oven. For more indulgence, serve these with vegan vanilla ice cream sandwiched inside.
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Tempeh Tacos with Cabbage Slaw
Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee
Tempeh, a protein-rich fermented soy product that crumbles beautifully, is a wonderful ground meat alternative for vegan tacos. Enhance the filling with fresh bell pepper and onion, season with traditional taco spices, and finish with a refreshing red cabbage slaw.
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Crispy Salt-and-Pepper Air Fryer Tofu with Asparagus
Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn
Give tofu a quick soak in a sweet-salty marinade made from soy sauce, brown sugar, and ground Szechuan peppercorns before air-frying it to perfection. Garlicky asparagus is a terrific match — pop it in the air fryer for about six minutes after the tofu is done. The whole thing is ready to eat in less than an hour.
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Vegan Sloppy Joes
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Justin Chapple offers a vegan version of the beloved meaty classic, featuring a satisfying combination of highly seasoned crumbled tofu and tempeh to give the sloppy Joe mixture some heft.
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Fried Yuba Tacos with Sweet Corn Relish
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Chef Bryant Terry rolls up thin sheets of tofu skin, then fries them in avocado oil before layering them onto warm corn tortillas smeared with “green cream” — sautéed spinach stirred together with mashed avocado. A summery corn relish and lots of fresh toppings round the tacos out.
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Vegan Peach-Almond Upside-Down Cake
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Heather Claire Spollen
Nutty almond meal adds a soft texture to this cake and helps it hold together as the peaches become even more tender and sweet during baking. Choose a gluten-free flour blend for a vegan, wheat-free summer treat.
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Vegan Posole Rojo
HEAMI LEE / FOOD STYLING CHELSEA ZIMMER / PROP STYLING / CHRISTINE KEELY
Traditional posole typically contains chicken or pork, but this recipe from Edgar Castrejón subs in earthy oyster mushrooms for umami flavor and chew. Two types of chiles bring heat and vibrant color to the dish.
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Miso-Tofu Hot Pot with Ramen
Victor Protasio
Mary-Frances Heck and F&W’s Paige Grandjean developed this soothing hot pot with cabbage, mushrooms, carrots, and tofu in an umami-packed broth of miso, soy sauce, and shiitake dashi (you’ll want to skip the optional bonito flakes). Soak it up with chewy ramen noodles for a rich, warming meal.
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Vegan Pesto Babka
Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Almond milk and vegetable oil are responsible for this loaf’s rich, brioche-like dough that’s twisted around a fresh green pesto made from herbs, peppery arugula, and lots of garlic.
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Vegan Vanilla Bean Ice Cream
Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
Of course you can always pick up a container of your favorite plant-based ice cream at the store, but if you want a truly special accompaniment for your cake, pie, cobbler, or brownies, this homemade vegan vanilla bean ice cream is a great choice.
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Vegan Collard Greens
Lauren Vied Allen
Many collard greens recipes rely on smoked ham hock, turkey neck, or other animal proteins for intense umami, but at Boricua Soul in Durham, North Carolina, Toriano Fredericks deploys a clever blend of adobo, seasoned salt, and liquid smoke to bring the signature oomph to these supple greens.
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Miso–Red Bean Patties
Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
White miso and soy join forces for salty, funky richness in these red bean and shiitake mushroom patties that can be made in advance. Turn them into super-tasty sliders or enjoy them on a bed of fresh greens.
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Lalo’s Cacahuate Beans with Pico De Gallo
Aubrie Pick
Mexico City chef Eduardo “Lalo” Garcia’s slow-cooked beans are incredibly soft and complex with concentrated flavor; they’re paired with classic pico de gallo for freshness and crunch.
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Double Drive-Thru Veggie Burgers
DAVID CICCONI
These veggie burgers from pioneering chef Chloe Coscarelli are paired with a “tangy-sweet vegan take on Thousand Island dressing” made with tofu, ketchup, yellow mustard, agave, garlic, sweet pickle relish, chopped fresh dill, and kosher salt. It can be refrigerated for up to one week.
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Enmoladas de Calabaza
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell
Enmoladas are essentially enchiladas given the mole treatment, and this recipe is the ultimate version. Here, tender strands of spaghetti squash are wrapped inside fried corn tortillas and smothered in a smoky kabocha squash mole. Swap out the crema for coconut yogurt to keep the dish vegan.
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Coconut Milk Cake with Pistachios, Whipped Coconut Cream, and Strawberry Glaze
Abby Hocking
With crunchy edges and a gooey, thick crumb, this showstopping plant-based coconut cake is topped with billows of whipped coconut cream, a vibrant pink berry glaze, and a generous sprinkle of toasted pistachios.
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Burmese Samusa Soup
Greg DuPree
Desmond Tan’s plant-based soup starts with a broth that’s seasoned with black mustard seeds, cumin, and turmeric to uplift tender yellow lentils and potatoes. Don’t forget all the fixings — chopped fresh mint, thinly sliced cabbage, fresh cilantro leaves, thinly sliced red Thai chiles, and lime wedges contribute color, texture, and flavor.
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Kimbap (Korean Sushi Rolls)
© Con Poulos
David Chang’s seafood-free sushi leans on an edamame-and-walnut filling along with daikon and carrots for rolls you can enjoy warm or at room temperature.
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Chili con Tofu
© Sabra Krock
Sponge-like tofu is great for absorbing spicy chili seasonings but you can use the same weight of tempeh instead for a heartier option. Since tempeh is not packed in water, there’s no need to pat it dry before sautéing, but stir in up to one extra cup of water in Step 4 when adding the beans.
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Crispy Tofu Bibimbap with Mustard Greens and Zucchini
© Con Poulos
Stir-fry mustard greens with ginger and sesame oil, then serve them alongside shiitake mushrooms, zucchini, tofu, and quick-pickled cucumber for cookbook author Michael Natkin’s spicy, satisfying vegan Korean rice bowl.
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Bean and Potato Vegan Enchiladas
© Molly Yeh
Cookbook author and blogger Molly Yeh combines roasted sweet potatoes and russet potatoes with black beans and a zesty tomato sauce to fill these colorful, deeply satiating enchiladas. Canned beans and tomatoes simplify the prep.
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