The Best Vegetarian Bean Chili
This chili, packed with red beans, chickpeas, and several varieties of peppers, is so flavorful and hearty, you won't even notice that it's completely vegan.
Vegan Sweet Potato and Two Bean Chili With Hominy
The combination of chilies used in our basic recipe is versatile. Here, it's paired with sweet potatoes and hominy.
Soondubu Jjigae (Korean Soft Tofu Stew)
Silken tofu, kimchi, and gochujang come together in this spicy Korean stew. Want to make it vegetarian? Simply omit the pork belly and replace the anchovies with miso paste—you'll still have a great dish.
Provencal Lentil Zucchini Soup
Lentils are great staples—they're inexpensive and don't require pre-soaking. The broth of this soup has a rich tomato flavor that is accented with bay leaf and thyme. Zucchini adds a freshness that contrasts with the hearty flavor of the lentils.
Mushroom and Root Vegetable Shepherd's Pie
Packed with squash, carrots, turnips, leeks, and more, this meatless shepherd's pie definitely isn't lacking in flavor.
Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney
When Americans think of Indian food, their minds often to go Chicken Tikka Masala. In Britain, though, people are crazy for Chicken Jalfrezi—a green chili dish with roots in China. This vegetarian version is based around potatoes and is topped with a simple cilantro chutney.
Curried Lentil Soup With Savory Sweet Potato Fritters
Garam masala, curry powder, and ginger flavors this lentil dish, which pairs perfectly with delicate potato fritters.
Vegan Black Bean and Squash Chili
Butternut squash, bell peppers, and avocado make this quick vegan chili substantial and satisfying.