Slideshow: The Vegan Experience: 60 Great Vegan Recipes

It's Vegan Time
It's Vegan Time
Right this way to all of the vegan sandwich, salad, soup, breakfast, appetizer, and condiment recipes you need...
Vegan Burgers That Don't Suck
Vegan Burgers That Don't Suck

It's not easy making a vegan burger that doesn't come out mushy or bland or just plain boring. This one combines chickpeas, cashews, and barley along with fresh vegetables to form a complex, satisfying patty that will behave just like meat on the griddle or grill.

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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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Korean Fried Cauliflower
Korean Fried Cauliflower

Cauliflower under an ultra-crisp cornstarch crust tossed in a sweet-and-spicy Korean-style chili sauce.

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[Photograph: J. Kenji Lopez-Alt]

Crispy Buffalo Fried Cauliflower
Crispy Buffalo Fried Cauliflower

Fried Cauliflower, buffalo style! Crisply fried in a cornstarch crust and tossed in traditional buffalo sauce, it's every bit as satisfying as a real wing.

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[Photograph: J. Kenji Lopez-Alt]

Udon with Mushroom-Soy Broth with Stir-Fried Mushrooms and Cabbage
Udon with Mushroom-Soy Broth with Stir-Fried Mushrooms and Cabbage

Dried Asian and western mushrooms along with sea kelp form the base for this ultra-savory and deeply satisfying broth, the perfect start to a complex and satisfying bowl of Japanese-style noodles.

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[Photograph: J. Kenji Lopez-Alt]

Mapo Tofu
Mapo Tofu

I use my patent-pending, copyrighted Minced Mushroom Mix (A.K.A. M3) to replace the ground meat in this vegan mapo tofu, giving it a chewy texture and a rich flavor all its own. I like it even better than the original.

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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]

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]

Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper
Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper

Although olive oil won't emulsify into a pasta-coating sauce like butter will, by adding a little cornstarch to the base, you create a sauce that clings to the pasta as well as any butter-based sauce, and with all the bright, vibrant, complex flavor of olive oil.

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[Photograph: J. Kenji López-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]

Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)
Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew with Ginger)

Garbanzos con espinacas, the Spanish stew upon which this stew is based, usually relies on smoky chorizo or rich morcilla (blood sausage) for its flavor. This vegan version keeps those bold flavors by simmering the chickpeas and their liquid with aromatics like garlic, onion, bay leaf, ginger, and smoked paprika.

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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]

Grilled Hearts of Palm Tacos
Grilled Hearts of Palm Tacos

Once grilled, hearts of palm take on a deeply nutty, sweet flavor that's almost like charred corn; marinate them beforehand and you add an herbaceous flavor note to the filling. Alongside a crunchy, spicy cabbage slaw and salsa verde, this is a dish that will satisfy whenever the taco craving strikes.

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[Photograph: J. Kenji Lopez-Alt]

Sopes with Refried Beans and Salsa Verde
Sopes with Refried Beans and Salsa Verde

Crispy fried sope shells, followed by a rich and creamy layer of refried beans, a drizzle of hot and tangy salsa verde, crunchy toasted pepitas, and a fresh sprinkle of onions, jalapeños, and cilantro make for a filling meal with a whole slew of textures.

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[Photograph: J. Kenji Lopez-Alt]

Zucchini and Squash Pan Pizza with Red Onion and Pistachios
Zucchini and Squash Pan Pizza with Red Onion and Pistachios

Zucchini and squash cover the surface of this pan pizza, while red onions crisp and caramelize as it bakes. Pistachios and olive oil add richness and complexity.

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[Photograph: J. Kenji Lopez-Alt]

Easy Pan Pizza With Potato, Onion, and Rosemary
Easy Pan Pizza With Potato, Onion, and Rosemary

Maybe it's not the best everyday fare, but there's no denying that the carb-on-carb deliciousness of layered sliced potatoes and mashed potatoes on top of a great pizza crust is irresistible.

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[Photograph: J. Kenji Lopez-Alt]

Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs
Easy Pan Pizza With Sun-dried Tomatoes, Caramelized Onions, Olives, and Breadcrumbs

With an olive salad, caramelized onions, and breadcrumbs, this square pie pizza is so rich and intensely flavored that you'll never even realize it has no cheese.

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[Photograph: J. Kenji Lopez-Alt]

Mexican Mushroom and Spinach Sandwich
Mexican Mushroom and Spinach Sandwich

Sauteed spinach and mushrooms stuffed into grilled Mexican-style sandwiches.

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[Photograph: J. Kenji Lopez-Alt]

Sweet Potato Banh Mi
Sweet Potato Banh Mi

Crisp, tender, crunchy, rich, creamy, sweet, sour, spicy, this sandwich has got it all (and with no meat, to boot!).

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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]

Braised Kale and Chickpea Sandwich with Sumac Onions
Braised Kale and Chickpea Sandwich with Sumac Onions

Braised greens are one of my favorite sandwich fillings. A messy sandwich of braised kale and chickpeas topped with sumac onions is a hearty, filling, and delicious combo.

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[Photograph: J. Kenji Lopez-Alt]

Hearty Vegetable Stock
Hearty Vegetable Stock

A great vegan stick should be complex and rich—the perfect base for a soup or stew. The good news? It can be done, and in less than half the time of a meat-based stock.

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[Photograph: J. Kenji Lopez-Alt]

Hearty Vegetable Soup
Hearty Vegetable Soup

Good, homemade stock is the backbone to many a soup, and this one is no exception. With a ton of veggies and potatoes and a touch of cornstarch to give it body, this is a soup to get you through the rest of winter.

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[Photograph: J. Kenji Lopez-Alt]

Lentil Soup
Lentil Soup

Lentil soup is one bowl of brown sludge that I can really get behind. It hits that sweet spot of being not so unappetizing that you wouldn't even try it, but being just unappetizing enough that the mental shock of how good it tastes compared to how it looks is enough to send an endorphin jolt running through your system.

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[Photograph: J. Kenji Lopez-Alt]

Lentil and Coconut Soup with Cilantro-Habañero Gremolata
Lentil and Coconut Soup with Cilantro-Habañero Gremolata

This recipe is a true hybrid. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. An unconventional gremolata topping turns a run-of-the-mill wacky lentil soup into something downright fancy tasting.

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[Photograph: J. Kenji Lopez-Alt]

White Bean and Spinach Soup with Rosemary and Garlic
White Bean and Spinach Soup with Rosemary and Garlic

This hearty white bean soup with spinach flavored with garlic and rosemary is a great winter warmer, perfect for those evenings when you've just come home from a day on the slopes or from romping with the dogs in the park or taking photos of majestic snowy owls, or whatever it is that active winter folks do in this day and age. The real magic of the recipe is the way the starch released from the beans helps the extra-virgin olive oil (and do use your best extra virgin for this) to emulsify with the liquid, creating a rich, spoon-coating texture in no time at all.

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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]

Creamy Fingerling Potato Salad
Creamy Fingerling Potato Salad

The problem with potato salads is, most of them rely on mayonnaise for richness, an ingredient that unfortunately vegans can't consume. With this recipe, you get all the delicious creaminess of a traditional potato salad, without all the trouble of making a vegan mayonnasie.

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[Photograph: J. Kenji Lopez-Alt]

Jicama and Pomelo Salad with Spicy Thai Dressing
Jicama and Pomelo Salad with Spicy Thai Dressing

Hearty make-ahead salads have become a staple for me, ready to be pulled out and consumed at moments notice, whether as a hearty dish at dinner, a quick midnight snack, or a full-on lunch. This one is designed to take advantage of the awesome pomelos I've been seeing around this season. It combines the bittersweet pomelo with crunchy jicama and bean sprouts, along with cilantro, peanuts, fried shallots, and a sweet-and-hot Thai-style lime-based fat-free dressing.

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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]

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]

Toast With Refried Beans and Avocado
Toast With Refried Beans and Avocado

This has become my go-to breakfast as a vegan. Refried beans spread on toast with some sliced avocado, coarse sea salt, and a few slivers of onion.

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[Photograph: J. Kenji Lopez-Alt]

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]

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]

Chilaquiles with Pepitas, Charred Corn, and Black Beans
Chilaquiles with Pepitas, Charred Corn, and Black Beans

Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos) until just barely softened but still mildly crunchy. This recipe combines black beans with charred corn, along with a few slices of avocado and a handful of toasted pumpkin seeds for a meal that's not only balanced in carbs, protein, and high in good green vegetables, but is crazy delicious to boot.

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[Photograph: J. Kenji Lopez-Alt]

Steamed Buns with Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise
Steamed Buns with Simmered Daikon and Shiitake, Pickled Bean Sprouts, and Spicy Mayonnaise

Steamed buns stuffed with spicy vegan mayo, braised daikon radish and shiitake mushroom, and pickled mung bean sprouts.

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[Photograph: J. Kenji Lopez-Alt]

Spicy Cabbage Slaw
Spicy Cabbage Slaw

A quick-pickled cabbage slaw flavored with allspice and habanero. Great as a side dish or as a condiment in tacos or sandwiches.

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[Photograph: J. Kenji Lopez-Alt]

Miso-Marinated Portobello Carpaccio
Miso-Marinated Portobello Carpaccio

These 'shrooms are marinated in a miso-based sauce that adds a rich, meaty flavor to the already umami-filled mushroom. They're then roasted and sliced thin, served carpaccio-style: sprinkled with coarse salt, black pepper, lemon zest, greens, and really good olive oil. Crushed pistachios add their nutty sweetness.

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[Photograph: J. Kenji Lopez-Alt]

Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo
Crispy Bánh Mì Spring Rolls With Creamy Chili Mayo

Spring rolls are great, as are the flavors of bánh mì, so why not stick 'em together? These rolls are stuffed with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro. The sauce is made with a mixture of homemade vegan mayonnaise and spicy chili-garlic sauce. Creamy, spicy, crispy, tangy, and a little greasy, they hit all the notes you want in a game time snack.

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[Photograph: J. Kenji Lopez-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]

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]

Spicy Vegan Refried Beans
Spicy Vegan Refried Beans

Spicy, rich, and creamy refried beans flavored with a touch of chipotle.

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[Photograph: J. Kenji Lopez-Alt]

Spicy Warm Silken Tofu with Celery and Cilantro Salad
Spicy Warm Silken Tofu with Celery and Cilantro Salad

Warm silken tofu dressed in a sesame and chili vinaigrette with a salad of cilantro, scallions, and celery.

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[Photograph: J. Kenji Lopez-Alt]

Vegan Mayonnaise
Vegan Mayonnaise

This eggless mayo relies on silken tofu for its creamy, spreadable texture.

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[Photograph: J. Kenji Lopez-Alt]

Miso-Agave Mayonnaise
Miso-Agave Mayonnaise

A sweet-and-savory condiment that goes perfectly in sandwiches or for dipping tempura-fried vegetables.

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[Photograph: J. Kenji Lopez-Alt]