Creamy Vegan Saag Paneer (With Tofu)

A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.

Vegan Crispy Stir-Fried Tofu With Broccoli

A quick and easy stir-fry.

Vegan Peanut, Sweet Potato, and Kale Soup With Coconut

One part West African, one part Thai, two parts delicious.

Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce)

Sounds too simple to be good, but it's among the best.

Easy Vegan Pressure-Cooker Miso Risotto

Miso paste adds a deep savory backbone to this speedy risotto.

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)

Take a mortar and pestle to your aromatics to give this curry the best possible flavor.

Cheese-Free Sweet Potato "Quesadillas"

Sweet potatoes star in these crisp-tender vegan quesadillas.

Turkish-Style Vegan Tofu Scramble (Vegan Menemen)

Tender curds of silken tofu bathed in a smoky tomato sauce.

Sicilian Eggplant and Pine Nut Caponata

Sweet and sour eggplant with raisins, pine nuts, and herbs.

Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, and Peanuts (Vegan)

These slippery noodles pick up plenty of spicy flavor.

Easy, Summery Zucchini-Basil Soup

The taste of summer in a bowl.

Provençal Ratatouille

Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao)

Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.

DIY Instant Noodles With Vegetables and Miso-Sesame Broth

Just add boiling water and you've got lunch.

Falafel With Black Olives and Harissa

Pair these moderately spicy falafel balls with a hot sauce like zhug for a real burn.

Easy Gazpacho

Vegan Tofu and Herb Salad

This vegan tofu salad is packed with fresh herbs and tart lime.

Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing

Light, satisfying, and ready in just 30 minutes.

Tuscan Ribollita With Summer Vegetables

A great way to use an overabundance of summer vegetables.

Zucchini and Roasted Tomatoes With Pasta and Dried Olive Flavor Shake

Roasted zucchini and tomatoes are the star of the dish; pasta just plays a supporting role.