Vegan Recipes - Cooking Light

Photo: Randy Mayor

Delicious Vegan Recipes

For those who follow a vegan diet, which means no animal products of any kind including eggs, milk, cheese, yogurt, and other dairy products, we've identified recipes that meet those criteria with each recipe. We've focused on the widest interpretation of a vegan diet, so some of the recipes we've identified as vegan do include honey.

To begin our vegan recipe journey, we'll start with Potato Roti Curry. This mild, soupy side dish hails from the Caribbean, where it's often made with sweet calabaza squash and served alongside or stuffed into the tortillalike Indian flatbread roti. While roti is traditional, whole-wheat tortillas or pitas are great accompaniments for sopping up the liquid. Serve this dish with lime wedges and rice.

View Recipe: Potato Roti Curry

Photo: Randy Mayor

Moroccan Flatbreads

Serve these alongside soups or salads. You can bake the breadsticks the night before, cool them to room temperature, and store them in an airtight container; serve them at room temperature, or reheat them in the microwave the next day.

View Recipe: Moroccan Flatbreads

Photo: Becky Luigart-Stayner

Five-Grain Cereal with Apricots, Apples, and Bananas

This cereal makes for a great on-the-go option for busy mornings. Store this dry cereal in a zip-top plastic bag in the freezer to keep it fresh. To make the cereal a batch at a time, add 1/2 cup dry cereal mix to 1-1/2 cups boiling water for each serving once you get to the office. Don’t be surprised when your co-workers stop by to see what smells so good.

View Recipe: Five-Grain Cereal with Apricots, Apples, and Bananas

Photo: Ellen Silverman

Bulgur with Dried Cranberries

This vibrant dish doesn’t lack in flavor. Dried cranberries and refreshing English cucumber make a delightfully interesting pair.

View Recipe: Bulgur with Dried Cranberries

Photo: Randy Mayor

Koshari

This Egyptian street food is a starch lover’s dream: Rice, pasta, and legumes crowned with a spicy-sweet tomato sauce and creamy caramelized onions.

View Recipe: Koshari

Photo: Becky Luigart-Stayner

Seitan Stir-Fry with Black Bean Garlic Sauce

Look for seitan—also called wheat gluten—in Asian markets or the refrigerated sections of health food or specialty stores. It makes a great base for vegetarian dishes because it’s high in protein—a 4-ounce serving contains 24 grams.

View Recipe: Seitan Stir-Fry with Black Bean Garlic Sauce

Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

A platter of this colorful salad makes an elegant starter. Sugary dates provide a sweet contrast to the salad's bitter greens. Grapeseed oil provides healthy fats and vitamin E. It has a mild flavor.

View Recipe: Watercress, Frisée, and Grapefruit Salad with Curry Vinaigrette

Photo: Becky Luigart-Stayner

Middle Eastern Eggplant Salad

Reminiscent of baba ghanoush, this salad can be served as a sidedish or as a dip with crackers or flatbread.

View Recipe: Middle Eastern Eggplant Salad

Photo: Becky Luigart-Stayner

Cantaloupe and Grilled Fig Salad

Contrasting tastes (sweet, salty, tangy) and textures (soft, juicy, crunchy) create an intriguing and beautiful first course.

View Recipe: Cantaloupe and Grilled Fig Salad

Photo: Howard L. Puckett

Light and Fresh Potato Salad

This recipe was developed for a dad who doesn't like mayonnaise. Instead, it's dressed with a summery vinaigrette that permeates the potatos with flavor (make sure to add it while they're still hot). Cherry tomatoes, colorful peppers, cool cucumbers and salty olives add a variety of flavors and textures that sets this potato salad apart.

View Recipe: Light and Fresh Potato Salad

Barbecued Tempeh Sandwiches Smothered with Peppers and Onions

Three-grain tempeh, which is made with brown rice, barley, and millet, is light and mellow. It pairs well with the sweet and spicy flavor of the homemade barbecue sauce.

View Recipe: Barbecued Tempeh Sandwiches Smothered with Peppers and Onions

Photo: Randy Mayor

Tofu Banh Mi

Fresh jalapeño peppers add a spicy kick. If you’d like the peppers to be a bit milder, remove the seeds and white membranes. But, if you prefer even more fire, serve with Sriracha (hot chile sauce).

View Recipe: Tofu Banh Mi