Slideshow: The Vegan Experience, a Retrospective: All 28 of Kenji's Vegan Recipes

Toasted Oatmeal with Maple Syrup, Cranberries, and Raspberries
Toasted Oatmeal with Maple Syrup, Cranberries, and Raspberries

Toasted steel-cut oats cooked with berries and drizzled with maple syrup makes a killer breakfast, even for non-vegans.

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[Photograph: J. Kenji López-Alt]

Breakfast Garlic Toast
Breakfast Garlic Toast

Toast drizzled with extra-virgin olive oil and sprinkled with parsley, garlic, and red pepper flakes? As long as you don't mind the effects it might have on your breath, it makes for a fine start to the day.

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[Photograph: J. Kenji Lopez-Alt]

Crispy Potato, Onion, and Mushroom Rösti
Crispy Potato, Onion, and Mushroom Rösti

Potatoes, onions, and mushrooms are crispy and golden brown on the outside, creamy and tender in the middle.

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[Photograph: J. Kenji Lopez-Alt]

Smoky Charred Cauliflower and Potato Soup with Kale
Smoky Charred Cauliflower and Potato Soup with Kale

The Portuguese soup of caldo verde (literally "green broth") is about as simple as it gets when it comes to vegetable soups, yet its simplicity is the key to its comforting success. At its most basic, starchy potatoes are simply simmered with onions and kale until the kale is tender and flavorful, the onions have melted into the broth, and the potatoes completely disintegrate, thickening the soup into a rich, thick stew. Some really good olive oil drizzled over the top, and you've got a great, filling lunch or dinner. Here, the cauliflower gets charred, taking on a meaty taste, and the addition of chipotle chiles echoes that smokiness.

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[Photograph: J. Kenji Lopez-Alt]

15-Minute Creamy Tomato Soup
15-Minute Creamy Tomato Soup

Making excellent tomato soup from scratch at home is almost as easy as opening a can, and the return on your minor time investment is significant. This version is sort of like a hot gazpacho, in that it's emulsified with bread and olive oil.

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[Photograph: J. Kenji Lopez-Alt]

Roasted Squash and Raw Carrot Soup
Roasted Squash and Raw Carrot Soup

Squash and carrots go very well together. They're both orange (duh), both have a great sweet-and-savory flavor profile, and both take well to conversion into creamy soup form. This soup, which calls for roasting the squash and juicing the raw carrot, is a little deeper, a little more complex.

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[Photograph: J. Kenji Lopez-Alt]

The Best Vegetarian Bean Chili
The Best Vegetarian Bean Chili

All of the deep chili flavor, textural contrast, and rib-sticking richness you'd ever want in a chili.

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Beet and Citrus Salad with Pinenut Vinaigrette
Beet and Citrus Salad with Pinenut Vinaigrette

Beets and citrus are a classic combination. This salad combines grapefruit, orange, roasted beets, and bit of arugula for some peppery kick. Nuts, in this case pine, go great with beets, and a vinaigrette made with sherry vinegar, shallots, walnut oil, and a touch of agave nectar sweetens the whole thing.

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[Photograph: J. Kenji Lopez-Alt]

Marinated Kale and Chickpea Salad With Sumac Onions
Marinated Kale and Chickpea Salad With Sumac Onions

If you've never tried a marinated kale salad, it might just rock your world. Here's how it works. Take your raw kale, dress it with a standard vinaigrette, let it sit overnight in the fridge, and boom—what was once a tough, leafy green is now tender and crisp. The greatest part about it is that after marinating, the salad will last for days and days without losing its crispness. This salad also calls for chickpeas and onions, making it a hearty side or light lunch.

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[Photograph: J. Kenji Lopez-Alt]

Fried Eggplant Sandwich with Eggplant Mayo
Fried Eggplant Sandwich with Eggplant Mayo

An eggplant parmesan sandwich without the cheese, this recipe uses (vegan!) eggplant mayonnaise to contribute the richness that mozzarella ordinarily would.

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[Photograph: J. Kenji Lopez-Alt]

Broccoli Rabe and Antipasti Panini with Olive Salad
Broccoli Rabe and Antipasti Panini with Olive Salad

Juicy, garlicky broccoli rabe braised in a dry white wine provide moisture and texture; roasted peppers add a bit of fruity tartness and smoky depth; marinated artichoke hearts are herbal and funky; and sun-dried tomatoes have that dried fruit thing going. Stick'em together, and—hey!—you got something that works just as well as the original muffuletta and for all the same reasons, while simultaneously being brand new.

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[Photograph: J. Kenji Lopez-Alt]

Vegan Frito Pie
Vegan Frito Pie

Tailgating staple, vegan-style, with Vegetarian Bean Chili served on top of fritos with Pickled Red Onions, jalapeños, and avocado. A sprinkle of fresh cilantro, a scattering of sliced scallions, and a squeeze of lime all add freshness.

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[Photograph: J. Kenji Lopez-Alt]

Brussels Sprout Fried Rice with Crispy Cauliflower
Brussels Sprout Fried Rice with Crispy Cauliflower

Two hearty crucifers team up with rice in this filling vegan main dish.

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[Photograph: J. Kenji Lopez-Alt]

Pasta with Braised Broccoli and Tomato Sauce
Pasta with Braised Broccoli and Tomato Sauce

Broccoli is great fresh, but I love the way it intensifies in flavor and becomes rich and tender when you braise it for a long time. Here I cook it down in a rich tomato sauce.

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[Photograph: J. Kenji López-Alt]

Bok Choy with Chives, Black Bean Sauce, and Chow Fun
Bok Choy with Chives, Black Bean Sauce, and Chow Fun

Want to make your pasta and stir-fried healthier? Just reverse the ratios, packing in more vegetables and sauce, using noodles and grain-based foods as a garnish. This version uses bok choy and chives in a fermented black bean sauce with just a few chow fun noodles.

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[Photograph: J. Kenji Lopez-Alt]

Braised Eggplant with Tofu in Garlic Sauce
Braised Eggplant with Tofu in Garlic Sauce

Braised eggplant with garlic sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. This version adds a few tablespoons of preserved mustard root and incorporates the garlic in a couple of ways. You can go with 100% eggplant if you'd like, or you can add cubes of firm silken tofu to transform this into a one-pot-meal.

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[Photograph: J. Kenji Lopez-Alt]

Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney
Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney

It's not as popular with the U.S. audience as it is with the British (yet), but it seems that as palates are shifting and folks are becoming more and more accustomed to spicier foods, jalfrezi is getting primed to win over this side of the pond as well. With its origins in China, jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. This one incorporates chickpeas, potatoes and spinach, and a simple chutney of cilantro, garlic, chile, and lime juice finishes it off.

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[Photograph: J. Kenji López-Alt]

Bean-Stuffed Deep Fried Jalapeños with Salsa Roja
Bean-Stuffed Deep Fried Jalapeños with Salsa Roja

Yes, these are derivative of jalapeño poppers, but jalapeños are great, refried beans are great, and golden brown and crunchy is great, so why not stick them all together? Crisp on the outside and creamy in the middle, they come out of the fryer super hot, so make sure you've got plenty of cold beer on-hand.

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[Photograph: J. Kenji Lopez-Alt]

Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
Fried Plantains with Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion

Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a second time at a higher temperature to crisp it up. The difference is that with patacones, you smash them into a flat disk in between. This shape makes them ideal for loading up with toppings. This version calls for black beans (canned are fine), roasted poblano peppers, slices of creamy avocado, and a few pickled red onions.

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[Photograph: J. Kenji Lopez-Alt]

Smoky Potato and Caper Empanadas with Cilantro Sauce
Smoky Potato and Caper Empanadas with Cilantro Sauce

Who doesn't love empanadas, particularly when they're deep fried to a perfectly crisp, flaky finish? These pastry pockets are stuffed with a mixture of cooked potatoes and capers flavored with a touch of chipotle and a dash of madras curry powder. The flavor combo is perhaps a bit unusual, but it's pretty fantastic, especially drizzled with a spicy cilantro chutney.

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[Photograph: J. Kenji Lopez-Alt]

Kimchi
Kimchi

This version is totally vegan-friendly, and so authentic-tasting that even a Korean grandmother would approve.

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[Photograph: J. Kenji Lopez-Alt]