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  3. All the Vegan Recipes You’ll Ever Need

All the Vegan Recipes You’ll Ever Need

August 24, 2018
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Credit: Photo: Victor Protasio
Following a vegan diet doesn't have to be boring. These healthy and satisfying recipes, ranging from dinner-worthy entrées to mouth-watering treats, show you how to eat deliciously while avoiding animal products. Whether you're searching for vegan desserts, soup, pasta, or pancakes, we have you covered for any occasion. Note: These recipes follow a broader interpretation of the vegan diet, as some do contain honey.
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Kale-and-Chickpea Grain Bowl With Avocado Dressing

Credit: Caitlin Bensel
View Recipe: Kale-and-Chickpea Grain Bowl With Avocado Dressing

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale, and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy, and healthy digestion. Bulgur, also called cracked wheat, is a quick cooking whole grain. These bowls would also be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.

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Ruthenian Mushroom Soup

Credit: Jennifer Causey
View Recipe: Ruthenian Mushroom Soup

A traditional Ruthenian dish, this soup starts with raw garlic and a bowl of dark brown mushrooms. It's often served on Christmas Eve, but can be enjoyed all winter long. 

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Orange, Tofu, and Bell Pepper Stir-Fry

Credit: Greg DuPree
View Recipe: Orange, Tofu, and Bell Pepper Stir-Fry

Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.

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Kimchi-Sesame Hummus

Credit: Jennifer Causey
View Recipe: Kimchi-Sesame Hummus

Here's a fun Korean spin on a classic Mediterranean appetizer. Toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this easy make-ahead dip.

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Quinoa and Roasted Pepper Chili

Credit: Photo: Caitlin Bensel
View Recipe: Quinoa and Roasted Pepper Chili

Quinoa is ideal in soups and stews because the grains don’t soak up too much liquid. Here it adds body and texture to a smoky vegetarian chili. Chipotle chiles are jalapeños that have been dried and smoked. Start with 1 minced chile in about a tablespoon of the surrounding adobo sauce, then add more according to your heat preference. 

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Stewed Chickpeas and Chard over Garlic Toast

Credit: Photo: Jennifer Causey
View Recipe: Stewed Chickpeas and Chard over Garlic Toast

This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.

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Acorn Squash With Sage-Cranberry Rice Stuffing

Credit: Photo: Victor Protasio
View Recipe: Acorn Squash With Sage-Cranberry Rice Stuffing

Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.

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Cauliflower-Couscous Toss

Credit: Photo: Caitlin Bensel
View Recipe: Cauliflower-Couscous Toss

Use this recipe as a template for any hearty vegetables and grains you have on hand, like broccoli and green beans or quinoa and farro.

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Sweet Potato-and-Red Lentil Curry

Credit: Photo: Caitlin Bensel
View Recipe: Sweet Potato-and-Red Lentil Curry

This fragrant, Indian-style stew hits all the right notes with aromatic garam masala, fresh ginger, and concentrated red curry paste. The coconut milk mellows and loosens the potato and lentil mixture just enough so that it can be spooned over rice.

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Skillet Ratatouille

Credit: Photo: Caitlin Bensel
View Recipe: Skillet Ratatouille

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with a baked protein. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.

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Tempeh Gyros with Tzatziki

Credit: Photo: Jennifer Causey
View Recipe: Tempeh Gyros with Tzatziki

Tempeh's toothsome texture and boundless flavor and adaptability make it an excellent stand-in for lamb meat. Braising the tempeh removes its bitter edge and infuses it with deep umami flavor. Silken tofu blends into a velvety-smooth consistency, lending body and creaminess to tzatziki sauce. Our veggie-centric version packs in 22g plant protein and saves 300mg sodium over the traditional meaty street-cart meal.

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Pasta with Chickpea Sauce

Credit: Photo: Caitlin Bensel
View Recipe: Pasta with Chickpea Sauce

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.

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Fingerling Potato Salad with Mustard Vinaigrette

Credit: Photo: Jennifer Causey
View Recipe: Fingerling Potato Salad with Mustard Vinaigrette

Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there's more dynamic textural difference in every bite.

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"Huevos' Soy-Cheros

Credit: Photo: Jennifer Causey
View Recipe: "Huevos' Soy-Cheros

In this vegetarian take on huevos rancheros, cooking crumbled tofu in a skillet achieves the fluffy texture of scrambled eggs, while turmeric adds the quintessential golden hue. Our version saves 20g sat fat over the classic and provides 35% of your daily fiber goal.

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Grill-Smoked Baba Ghanoush

Credit: Photo: Caitlin Bensel
View Recipe: Grill-Smoked Baba Ghanoush

This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates. Don’t worry if the clump contains more than 4 cloves—you’ll surely find a use for the roasty-toasty extras. Serve with pita bread wedges, pita chips, or crudités.

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Churrasco-Style Tofu Steaks with Hemp Chimichurri

Credit: Photo: Jennifer Causey
View Recipe: Churrasco-Style Tofu Steaks with Hemp Chimichurri

Be sure to press and drain as much liquid as possible before cooking the tofu; it will better absorb the spices from the dry rub and reach its full grilling potential. Hemp seeds lend quality plant protein to zesty chimichurri and are a rich source of heart-healthy fats and fiber.

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Chili-Lime Roasted Chickpeas

Credit: Photo: Caitlin Bensel
View Recipe: Chili-Lime Roasted Chickpeas

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.

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Smoky Carrot Dogs With Nacho Sauce

Credit: Photo: Jennifer Causey
View Recipe: Smoky Carrot Dogs with Nacho Sauce

We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

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Yellow Bell Pepper Gazpacho

Credit: Photo: Jennifer Causey
View Recipe: Yellow Bell Pepper Gazpacho

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving. 

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Thai Sweet Potato Noodle Bowls

Credit: Photo: Greg Dupree
View Recipe: Thai Sweet Potato Noodle Bowls

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.

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Cantaloupe-White Balsamic Sorbet

Credit: Photo: Jennifer Causey
View Recipe: Cantaloupe-White Balsamic Sorbet

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.

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Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

Credit: Photo: Jennifer Causey
View Recipe: Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.

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Beer-Brushed Tofu Skewers with Barley

Credit: Photo: Courtesy of Oxmoor House
View Recipe: Beer-Brushed Tofu Skewers with Barley

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

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Tahini-Carrot Soup With Pistachios

Credit: Photo: Jennifer Causey
View Recipe: Tahini-Carrot Soup With Pistachios

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

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Pea and Wasabi Dip

Credit: Photo: Jennifer Causey
View Recipe: Pea and Wasabi Dip

This blend is a zippy alternative to hummus; serve with crudités or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).

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Szechuan Tofu with Cauliflower

Credit: Photo: Jennifer Causey
View Recipe: Szechuan Tofu with Cauliflower

We combine everything you love about Chinese takeout—the sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetables—into one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.

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No-Bake Vegan Brownies

Credit: Photo: Jamie Vespa
View Recipe: No-Bake Vegan Brownies

Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

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Jackfruit Tostadas

Credit: Photo: Jennifer Causey
View Recipe: Jackfruit Tostadas

Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.

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Purslane in Green Salsa

Credit: Photo: Jennifer Causey
View Recipe: Purslane in Green Salsa

The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves. While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.

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Vegan Carrot Cake Truffles

Credit: Photo: Jamie Vespa
View Recipe: Vegan Carrot Cake Truffles

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so don’t be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.

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Jackfruit Taquitos

View Recipe: Jackfruit Taquitos

Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.

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Jackfruit Potpie

View Recipe: Jackfruit Potpie

Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry. With rich flavor thanks to the sautéed onions and combination of herbs, this is a vegan main dish that will fool even the most committed meat-eaters. Serve with a side salad or steamed veggies to complete the meal.

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Green Pea and Parsley Hummus

Credit: Photo: Jennifer Causey
View Recipe: Green Pea and Parsley Hummus

Make good use of frozen green peas to create this creamy spread infused with parsley, olive oil, garlic, and lemon juice.

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Chocolate-Peanut Butter Smoothie

Credit: Photo: Greg Dupree
View Recipe: Chocolate-Peanut Butter Smoothie

This super-chocolaty smoothie is a tasty nondairy option. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g.

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Sofrito Pinto Beans

Credit: Photo: Alison Miksch
View Recipe: Sofrito Pinto Beans

We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sautéed until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.

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Blackberry-Citrus Granola Bowl

Credit: Photo: Hector Manuel Sanchez
View Recipe: Blackberry-Citrus Granola Bowl

The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy. Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee.

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All-Purpose Citrus Dressing

Credit: Photo: Colin Price
View Recipe: All-Purpose Citrus Dressing

Homemade dressing comes together in minutes and is far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar or container in the refrigerator. If you're cooking for more than one, feel free to double or triple the dressing.

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Brownie Energy Bites

Credit: Photo: Hector Manuel Sanchez
View Recipe: Brownie Energy Bites

These two-bite treats taste rich and indulgent, with absolutely no added sugar. Each also contains 3g fiber and 3g protein. We find one to be satisfying, but don't feel bad about eating two—that's only 222 calories. Store chilled in an airtight container for up to 1 week.

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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Credit: Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Sweet Potato Medallions with Almond Sauce and Chickpea Salad

It may seem too good to be true, but it’s not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. And if canned chickpeas aren’t in your pantry, you can use another mild legume; try cannellini or navy beans.

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Sesame-Soy Nut and Pretzel Mix

Credit: Photo: Jennifer Causey
View Recipe: Sesame-Soy Nut and Pretzel Mix

If any one dish is devoured quickly and constantly (usually by the fistful) throughout the holiday, it’s snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.

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Sesame Soba Noodles

Credit: Photo: Jennifer Causey
View Recipe: Sesame Soba Noodles

Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them.

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Everything Brittle

Credit: Photo: Hector Manuel Sanchez
View Recipe: Everything Brittle

This brittle is sweet and mildly bitter all at once—owing to the caramel flavor of the cooked sugar. We added everything you’d find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.

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Vegan 'Chicken' Noodle Soup

View Recipe: Vegan 'Chicken' Noodle Soup

Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.

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Blood Orange and Radicchio Salad

Credit: Photo: Jennifer Causey
View Recipe: Blood Orange and Radicchio Salad

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they've been tossed with dressing—which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

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Vegan Gravy

Credit: Photo: Jennifer Causey
View Recipe: Vegan Gravy

You get deep umami richness from mushrooms and soy sauce—no need for any meat drippings or poultry/meat stock. Cremini mushrooms have a deeper flavor than button mushrooms, but you can use those in a pinch. For even deeper, more savory flavor, replace half of the cremini with shiitake mushrooms.Thyme and mushrooms are a match made in heaven. If you don’t have fresh thyme, you can use 1/2 tsp. dried thyme. Make ahead: You can store in the fridge a couple of days in advance of when you need it, but we wouldn’t recommend freezing.

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Smoked and Spiced Pecans

Credit: Photo: Greg Dupree
View Recipe: Smoked and Spiced Pecans

If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nuts—but patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

To really jazz up your healthy holiday spread, bring a whole roasted cauliflower to the table, and then "carve" and dress it with a light vinaigrette, pomegranate arils, pine nuts, and parsley. Pomegranate adds a refreshing dose of natural sweetness for minimal added sugar.

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A Perfect Pot of Lentils

Credit: Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas
View Recipe: A Perfect Pot of Lentils

Make a big perfect pot of lentils to start your week off on the right food. You can add them to salads or serve them as sides. Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.

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Sheet Pan Chipotle Tofu Tacos

View Recipe: Sheet Pan Chipotle Tofu Tacos

Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.

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Smoky Eggplant with Scallion Oil

Credit: Photo: Iain Bagwell
View Recipe: Smoky Eggplant with Scallion Oil

When you cut into an eggplant, it seems dry and spongy, but once roasted in a jacket of its own skin, it becomes soft and rich, almost fatty. I love that unexpected transformation. For me, it's a total wow. Choose eggplants that feel heavy for their size. If you prefer not to grill or char on the burner of your stovetop, you can halve the eggplant lengthwise; place, skin side up, on a foil-lined baking sheet; and bake at 450°F for 30 to 45 minutes or until very tender You'll lose some of the char, but the dish will still be delicious.

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Butternut-Cauliflower Coconut Curry

Credit: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

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Vegan Miso Pesto

Credit: Photo: Brian Woodcock; Styling: Claire Spollen
View Recipe: Vegan Miso Pesto

The light flavor of white miso adds a touch of sweetness to pesto.

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Sea Salt and Vinegar Zucchini Chips

Credit: Photo: Jennifer Causey
View Recipe: Sea Salt and Vinegar Zucchini Chips

Crunchy and salty, while being slightly addictive, these chip recipes can curb you off the store-bought stuff while exploring the various veggies and seasonings that make the perfect chip. Light, crisp, and just as good as their junk-food counterparts, these zucchini chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.

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Vegetable Paella

Credit: Photo: Jennifer Causey
View Recipe: Vegetable Paella

"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.

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Silky Tomato Soup with White Beans and Garlic Oil

Credit: Photo: Victor Protasio
View Recipe: Silky Tomato Soup with White Beans and Garlic Oil

Creamy, silky tomato soup is the ultimate comfort food. We've elevated the traditional soup with the addition of white cannellini beans and toasty garlic oil. You won't miss any of the cream or calories from this dairy-free tomato soup as the texture is still silky from blending the tomato base. With the addition of the white beans, each serving provides 8 grams of protein making this vegetarian meal foolproof.

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    1 of 55 Kale-and-Chickpea Grain Bowl With Avocado Dressing
    2 of 55 Ruthenian Mushroom Soup
    3 of 55 Orange, Tofu, and Bell Pepper Stir-Fry
    4 of 55 Kimchi-Sesame Hummus
    5 of 55 Quinoa and Roasted Pepper Chili
    6 of 55 Stewed Chickpeas and Chard over Garlic Toast
    7 of 55 Acorn Squash With Sage-Cranberry Rice Stuffing
    8 of 55 Cauliflower-Couscous Toss
    9 of 55 Sweet Potato-and-Red Lentil Curry
    10 of 55 Skillet Ratatouille
    11 of 55 Tempeh Gyros with Tzatziki
    12 of 55 Pasta with Chickpea Sauce
    13 of 55 Fingerling Potato Salad with Mustard Vinaigrette
    14 of 55 "Huevos' Soy-Cheros
    15 of 55 Grill-Smoked Baba Ghanoush
    16 of 55 Churrasco-Style Tofu Steaks with Hemp Chimichurri
    17 of 55 Chili-Lime Roasted Chickpeas
    18 of 55 Smoky Carrot Dogs With Nacho Sauce
    19 of 55 Yellow Bell Pepper Gazpacho
    20 of 55 Thai Sweet Potato Noodle Bowls
    21 of 55 Cantaloupe-White Balsamic Sorbet
    22 of 55 Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes
    23 of 55 Beer-Brushed Tofu Skewers with Barley
    24 of 55 Tahini-Carrot Soup With Pistachios
    25 of 55 Pea and Wasabi Dip
    26 of 55 Szechuan Tofu with Cauliflower
    27 of 55 No-Bake Vegan Brownies
    28 of 55 Jackfruit Tostadas
    29 of 55 Purslane in Green Salsa
    30 of 55 Vegan Carrot Cake Truffles
    31 of 55 Jackfruit Taquitos
    32 of 55 Jackfruit Potpie
    33 of 55 Green Pea and Parsley Hummus
    34 of 55 Chocolate-Peanut Butter Smoothie
    35 of 55 Sofrito Pinto Beans
    36 of 55 Blackberry-Citrus Granola Bowl
    37 of 55 All-Purpose Citrus Dressing
    38 of 55 Brownie Energy Bites
    39 of 55 Sweet Potato Medallions with Almond Sauce and Chickpea Salad
    40 of 55 Sesame-Soy Nut and Pretzel Mix
    41 of 55 Sesame Soba Noodles
    42 of 55 Everything Brittle
    43 of 55 Vegan 'Chicken' Noodle Soup
    44 of 55 Blood Orange and Radicchio Salad
    45 of 55 Vegan Gravy
    46 of 55 Smoked and Spiced Pecans
    47 of 55 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    48 of 55 A Perfect Pot of Lentils
    49 of 55 Sheet Pan Chipotle Tofu Tacos
    50 of 55 Smoky Eggplant with Scallion Oil
    51 of 55 Butternut-Cauliflower Coconut Curry
    52 of 55 Vegan Miso Pesto
    53 of 55 Sea Salt and Vinegar Zucchini Chips
    54 of 55 Vegetable Paella
    55 of 55 Silky Tomato Soup with White Beans and Garlic Oil

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    All the Vegan Recipes You’ll Ever Need
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