All month we're exploring the vegan lifestyle, from dining out to eating in, developing a slew of delicious recipes for vegan appetizers, entrees, and snacks along the way.
Tender-crisp digestive biscuits, smothered in your favorite chocolate.
Cozy up to the comforting flavors of cinnamon, raisins, and whole wheat.
As creamy as can be—minus the cream.
A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
Classic Southern-style braised collards, with or without meat.
How to make fruit scones that taste fresh and bright.
Crispy copycat crackers with whole grains and a sweet 'n salty flavor.
Silky and creamy, without an ounce of dairy or egg.
Chickpea liquid is the key to light, fluffy vegan oatmeal pancakes.
The best vegan option for fluffy pancakes.
Borrow techniques used for Israeli hummus and French onion soup to make delicious stewed chickpeas.
Add a punch of heat and brine to your falafel balls.
A fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
A few tricks produce falafel balls that are light and fluffy inside, shatteringly crisp outside.
How to make a light, creamy, 100% grease-free vegan mayonnaise in just two minutes.
An intensely flavored Thai curry that takes just 30 minutes, plus a little elbow grease.
With strong flavors and a texture similar to silken tofu, Turkish menemen is easy to veganize.
Looking for a smooth-as-butter hummus with great flavor? We'll show you how it's done.
Tahini makes an impressively light and creamy sauce for roasted eggplant and stewed lentils.
There's nothing traditional about this soup, but that doesn't stop it from being delicious.
Make your own version of the P.F. Chang's favorite at home, and make it way better.
A salad of creamy avocado, crisp za'atar-spiced tofu, and juicy grapefruit can't go wrong.
The key to delicious vegan spring rolls is a balance of textures and flavors.
Need to breathe some new life into your vegan repertoire? We've got eight days' worth of meals.
Ever wondered what goes into the cost of that pricy vegan restaurant meal? We've got some answers.
Advance tips for getting the most out of our fifth annual Vegan Experience.
A treasure trove of dishes you'll love, whether or not you're cutting back on meat.
Most store-bought vegan cheeses are terrible. These aren't.
Some servers are well-informed when it comes to dietary restrictions. Others, not so much.
Hacking together a meal while you're traveling just takes a little creativity.
Veganism is not by definition a diet based on health. It's a lifestyle based on compassion for animals.
What you need to create easy, filling, and tasty vegan meals.
Things I wish I would've known before starting out as a vegan.
Vegan pizza can be great, but it all comes down to the crust.
Flavor-boosting ingredients for meat-free meals.
Plotting food on a "meatiness" to "crave factor" scale.
The dos and don'ts of browsing the baked goods section as a vegan.
The Food Lab's recipe inspiration source.
A broccoli rabe, marinated vegetable, olive-salad panini sounds f*&king great to me, vegan or not.
I'm never going to be lazy about cooking or planning my meals again.
How going vegan improved the diversity of my shopping list.
Animal products, hidden where you might not expect.
Beans are your friends. Dark leafy greens are your friends.
Why I can't stand fake meat.
If a country has a history of vegetarianism at least a couple centuries old, you'll do just fine.
The pitfalls of carbo-loading and feeling left out.
How it all got started.
A vegan twist on chocolate digestive biscuits.
Start your day with the cozy flavor of cinnamon and raisins.
Truly creamy creamed spinach, now in 100% vegan form!
Smoky, meaty, and rich...with no animals involved.
Crisp on the top, tender but fluffy in the middle, with a hint of lemon, too.
Grainy little crackers just as thin and crisp as you remember.
If you didn't know better, you might think it was the real thing.
Fresh, spicy, and crunchy.
Whip up chickpea liquid into a light meringue that delivers tall, fluffy, and moist vegan pancakes.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.
Olive oil soaks up flavor from pounded herbs, garlic, chilies, and spices in this fiery sauce.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Use the liquid from canned chickpeas to make an incredibly light, creamy vegan mayo.
Take a mortar and pestle to your aromatics to give this curry the best possible flavor.
Tender curds of silken tofu bathed in a smoky tomato sauce.