Vegan recipes
Eating a vegan diet can be both nutritious and deeply satisfying. These vegan recipes make it easy to enjoy plant-based meals that support your health and wellbeing, without sacrificing flavour or variety. From protein-rich mains to vibrant salads and comforting desserts, each dish is designed to help you maintain a balanced diet free from animal products.
- Roasted Potatoes with Garlic, Lemon, and Oregano
- Sauteed Greens with Cannellini Beans and Garlic
- Beet Ravioli with Pine Nut "Goat Cheese" Rosemary-Cream Sauce, Aged Balsamic Vinegar
- German-Style Fried Potatoes
- Winter Vegetable Soup
- Pink Greens
- Tomatillo-Pasilla de Oaxaca Salsa
- Pot O' Beans
- Creamy Black Bean Spread
- Basic Oven-Baked Marinated Tempeh
- Moroccan Raw Carrot Salad
- Roasted Carrots with Citrus Vinaigrette
- Winter Squash Agrodolce
- Golden Milk Turmeric Tea
- Roasted Garlic Chilli Sauce
- Hardy Greens With Lemon-Garlic Vinaigrette
- Frisée and Carrot Ribbon Salad with Za'atar-Lemon Vinaigrette
- Sweet Potato Julius
- Ultimate Hydrating Iced Tea
- Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds
- Black-Eyed Peas With Chard and Green Herb Smash
- Homemade Almond Milk
- Four Corners Lentil Soup
- Cucumber, Mustard, and Dill Salad
- Deep-Fried Puffy Bread
- Watercress, Orange, and Avocado Salad
- Balsamic Vinaigrette
- Roasted Green and White Asparagus
- Ginger Pineapple Fried Rice
- Grilled Red Pearl Onions
- Warm New Potato Salad with Grainy Mustard
- Caponata
- Roasted-Garlic Oil
- Roasted-Garlic Herb Dip
- Roasted Tomatoes
- Thai Tofu with Courgette, Red pepper, and Lime
- Crisp Aubergine Chips
- Asian Noodle Salad with Aubergine, Sugar Snap Peas, and Lime Dressing
- Pickled Vegetables
- Better-Than-Pita Grill Bread
- Stir-Fried Garlic Lettuce
- Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra
- Grilled Vegetable Salad with Tofu
- My Homemade crisps
- Stewed-Tomato Bruschetta
- Red-Onion Mojo
- French Bread
- Frenched Green Beans
- The Cabbage Soup Diet
- Sweet-Hot BBQ Tater Chips
- Orzo with Artichokes and Pine Nuts
- Celery Apple Gazpacho
- Caponata with Fennel, Olives, and Raisins
- Escarole, Fennel, and Oak-Leaf Salad
- Tart Cranberry-Onion Relish
- Persimmon Wedges with Toasted Hazelnuts
- Red Salad with Champagne Vinaigrette
- Plantain Chips with Warm Coriander Dipping Sauce
- Pizza Dough
- Golden Beet Carpaccio
- Panzanella
- Hummus
- Miso-Ginger Consommé
- Plantain-Stuffed Chipotles Chillies in Escabèche
- Three-Bean Salad
- Roasted Cauliflower with Onions and Fennel
- Quick Sauteed Endive, Escarole, and Frisée
- Radicchio and Haricot Vert Salad with Candied Walnuts
- Coconut Red-Lentil Curry
- Ginger-Garlic Hummus
- Celery-Root and Pecan Salad
- Spaghetti with Olive and Pine Nut Salsa
- Red Chileatole with Fall Vegetables
- French Lentil Soup
- Courgette and Carrots with spring onions and Dill
- Fougasse
- Rosemary Roasted Vegetables
- Quinoa with Moroccan Winter Squash and Carrot Stew
- Black-Eyed Pea and Pumpkin Salad
- Caramelized-Shallot and Sage Mashed Potatoes
- Grapefruit and Avocado Salad with Ginger-Cassis Dressing
- Dried Fruit and Almond Haroseth
- Coriander Mint Chutney
- Black Beans and Rice Your Way
- Roasted Cauliflower
- Salt and Pepper Oven Chips
- Candied Cashews
- Chayote and Hearts-of-Palm Salad
- Rouille
- Wheat-Berry Salad with Grilled Tofu
- Spanish-Style Grilled Vegetables with Breadcrumb Picada
- Spinach Salad with Strawberry Vinaigrette
- Black Bean and Tomato Quinoa
- Spicy Soba Noodles with Shiitakes and Cabbage
- Chipotle Tomato Salsa
- Tomatillo Salsa
- Avocado Salad
- Celery Root, Radish, and Watercress Salad with Mustard Seed Dressing
- Roasted Butternut Squash with Lime Juice
- Guajillo and Tomatillo Salsa
- Smokey Corn and Tomato Bruschetta
- Potato Salad with Olives and Peppers
- Fresh Tomato-Olive Sauce
- Pomegranate-Glazed Carrots
- Mesclun Salad
- Mustard-Crusted Tofu with Kale and Sweet Potato
- Bread and Tomato Soup
- Cabbage and Corn Slaw with Coriander and Orange Dressing
- Italian Salsa Verde
- Ecuadoran Tamarillo Salsa
- Panfried Tofu with Asian Caramel Sauce
- Grilled Tomato-pepper Gazpacho
- Roasted Beets with Cumin and Mint
- Fried Green Plantains
- Ginger Carrot Dip with Crudites
- Roasted Hazelnuts with Thyme
- Five-Spice Tofu Stir-Fry with Carrots and Celery
- Skillet Potatoes with Olives and Lemon
- Lemon-Roasted Green Beans with Marcona Almonds
- Pineapple and Roasted Poblano Salsa
- Fried Chickpeas and Spiced Nuts with Olives and Radishes
- Fennel and Parsley Salad
- Pumpkin, Corn, and Lemongrass Soup
- Country-Style Tomato and Coriander Broth
- Garam Masala
- Veggie Cassoulet
- Broccoli Trees With Creamy White-Bean Dip
- Twice-Cooked French Chips
- Asian Spinach Salad with Orange and Avocado
- Balsamic Bean Dip with Fresh Veggies
- Asparagus, spring onion, Cucumber, and Herb Salad
- Red and White Endive Salad
- Fried Chickpea Polenta (Panelle)
- Sauteed Dandelion Greens
- Indian-Spiced Pickled Vegetables
- Lemon Confit
- Vegetarian Cassoulet
- Fennel and Turnip Crudites with Fennel Salt
- Swiss Chard with Raisins and Almonds
- Balsamic Fig Chutney with Roasted Grapes
- Red Leaf Salad with Oranges
- Sauteed Kale with Smoked Paprika
- Roasted Fingerlings with Red and Yellow Pipérade
- Roasted Fennel with Olives and Garlic
- Kale with Garlic and Cranberries
- Creamy Rice with Parsnip Purée and Root Vegetables
- Carrots and Brussels Sprouts
- Moby's Vegan Blueberry Pancakes
- Orange, Jícama, and Watercress Salad
- Mustard and Coriander Roasted Potatoes
- Marinated Baby Vegetables
- Red Chilli and Pecan Slaw
- Skillet Greens with Cumin and Tomatoes
- Fuyu Persimmon Relish
- Pickled Napa Cabbage with Umeboshi Plums
- Lemon-Scented Quinoa
- Spicy Glazed Aubergine
- Kohlrabi Slivers and Pea Shoots with Sesame Dressing
- Avocado and Watercress Salad
- Chilled Tomato-Tarragon Soup with Croutons
- Chilli Peanuts
- Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
- Mushroom Soup with Hazelnut Gremolata
- Bibb Lettuce, Parsley, and Mint Salad
- Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions
- Wilted Greens with Warm Sherry Vingaigrette
- Stir Fried Baby Bok Choy
- Chinese Black Rice
- Roasted Kabocha Squash with Cumin Salt
- Roasted Potatoes and Shallots
- Grilled Asparagus
- Green Bean and Hazelnut Salad
- Soft Tacos with Fried Parsley and Lemon
- Plantain Chips
- Pasta à la Checca
- Tomato, Red Onion, and Basil Bruschetta
- Chilled Soba with Tofu and Sugar Snap Peas
- Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta )
- Tomato Sauce
- Sautéed Fennel with Almonds, Raisins, and Saffron
- Blistered Baby Courgette, Baby Pattypan Squash, and Grilled Tomatoes
- Rice and Beans
- Vadouvan Spice Blend
- Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
- Autumn Farmers' Market Salad
- Fingerling Potatoes with Chives and Tarragon
- Cold Spicy Celery
- Tomatillo-Pepita Gazpacho
- Cucumbers with Wasabi and Rice Vinegar
- Scalloped Potatoes With Coconut Milk and Chilies
- Courgette-Basil Soup
- Crisp Rosemary Flatbread
- Sherry Tomato Granita
- Olive Oil Mashed Potatoes
- Braised Artichokes
- Grilled Rainbow Chard with Fava Beans and Oregano
- Joint Relief Juice
- Roasted Red Peppers and Cauliflower with Caper Vinaigrette
- Orzo, Green Bean, and Fennel Salad with Dill Pesto
- Squash Salad
- Hurry-up Black Bean Dip
- Celery Apple Granita
- Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
- Spicy Napa Cabbage Slaw with Coriander Dressing
- Garden Greens with Yellow Tomatoes and Peaches
- Cranberry Pineapple Salsa
- Herbed Bean Salad
- Endive and Apple Salad
- Tuscan Kale Chips
- Watercress Salad with Port-Braised Figs and Pickled Onions
- Apio-Rey
- Mixed Greens with Tangerines and Fennel
- Liquid Iron
- Asian Avocado Salsa
- Farmstand Gazpacho
- Lima Beans with Wild Mushrooms and Chard
- Grape Cubes
- Cactus, Chayote, and Green-Apple Salad
- Ratatouille
- Making a Sourdough Starter (Levain) from Scratch
- Sautéed Oyster Mushrooms
- Red-Bean Soup with Gremolata
- Bruschetta with Fava Beans, Greens, and Blood Oranges
- Roasted Broccoli with Garlic and Red Pepper
- Panang Tofu Curry
- Endive and Escarole Salad with Mustard-Orange Vinaigrette
- Korean-Style Cos
- Fagioli-on-Toast
- Cucumber Salad
- Crispy Cinnamon Garbanzo Beans
- Perfect Crostini
- Basic Sourdough Bread
- Charred Heirloom Tomatoes with Fresh Herbs
- Tofu Stir Fry
- Warm Tofu with Spicy Garlic Sauce
- Sautéed Chicory
- Mango Pomegranate Guacamole
- Minted Green Salad
- Lemon-Lime, Corn, and Jalapeño Relish
- Purslane and Parsley Salad
- Gazpacho Salsa
- Italian Green Beans and Potatoes
- Mexican Pineapple Salad
- Sautéed Broccoli Rabe
- Peruvian Rice and Lentils (Tacu Tacu)
- Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)
- Algerian Flatbread
- Blueberry Muffins with Lemon Blackberry Glaze
- Garlic-Oregano Grilled Pita Bread
- Citrus Collards with Raisins Redux
- Aubergine and Sun-dried Tomato Spread
- Caramelized-Onion, Rosemary, and Pine Nut Topping
- Pierogi (Potato and Mushroom Sauerkraut)
- Moroccan Spiced Olives
- Grilled Tofu With Miso (Tofu Dengaku)
- Navy Bean Gravy
- Grilled Portabella and Bulgur Salad "Sandwiches"
- Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce
- Avocado and Grapefruit Salad
- Five Bean Picnic Salad
- Simple Spring Green Salad
- Apricot, Date, and Pistachio Haroseth
- Cucumber Kimchi (Oi Gimchi)
- Roasted Red Pepper and Walnut Spread
- Melon Slush
- Grilled Veggie and Tofu Stack with Balsamic and Mint
- Tomato and Watermelon Salad
- Lemon Mint Braised Artichokes
- Lemon-Tahini Sauce
- African Curried Coconut Soup with Chickpeas
- Green Beans with Sweet Onion Vinaigrette
- Tempeh and Aubergine Pot Pies
- Smoky Corn Salsa
- Black-Eyed Pea Fritters with Hot Pepper Sauce
- Israeli Falafel
- Provençal Bok Choy
- Fennel and Carrot Slaw with Olive Dressing
- Grilled Herb Potatoes
- Toasted Orzo with Saffron and Fennel
- Edamame Succotash Salad
- Smoke-Roasted Rustic Root Vegetables
- Black Bean and Rice Salad
- Hummus and Crudités
- Rice with Fennel and Golden Raisins
- Greek Potato and Almond Dip
- Shaved Beet and Bitter Greens Salad with Garlic Balsamic Vinaigrette
- Sautéed Kale with Kohlrabi
- Carrot and Cranberry Salad with Fresh Ginger Dressing
- Persian Cucumber and Purple Rice Salad
- Cold Cucumber and Cubanelle Soup with Cashews and Chives
- Onion Marmalade
- Caramelized Cumin-Roasted Carrots
- Okra with Spring onion, Lime, and Ginger
- Roasted Carrot, Parsnip, and Potato Coins
- Tofu Triangles in Creamy Nut Buttter Sauce with Spring onions
- Bulgur with Herbs
- Tapioca Pilaf
- Beet Chutney
- Udon with Mushroom Broth, Cabbage, and Yams
- Italian Vegetable Stew (Ciambotta)
- Lemon and Fresh Herb Tabbouleh
- Falafel with Hummus
- Tomato and Tomatillo Gazpacho
- Sautéed Green Beans and Brussels Sprouts with Chilli and Mint
- Skeletal Fingers
- Beet and Pear Napoleons with Ginger Juice Vinaigrette
- Tomatillo-Avocado Salsa with tortilla crisps
- Broccolini with Smoked Paprika, Almonds, and Garlic
- Fresh Herb, Grapefruit, and Fennel Salad
- Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
- Fuyu Persimmon and Avocado Salad
- Watermelon, spring onion, and Mint Salad
- Basic Polenta
- Spicy Toasted Garbanzo Beans and Pistachios
- Asparagus with Orange Dressing and Toasted Hazelnuts
- Two-Bean Salad
- Platanos Maduros
- Roasted Curried Cauliflower
- Cavolo Nero with Coriander
- Asparagus Salad with Sweet Balsamic Vinegar
- Baked Onions with Thyme
- Tricolor Vegetable Sauté with Cumin Seeds and Oregano
- Endive, Mâche, and Radish Salad with Champagne Vinaigrette
- Pickled Hot Chillies
- Bhel Poori
- Roasted pepper Salad with Pine Nuts
- Corn and Courgette Sauté
- One-a-Day Baguette
- Chick-Pea Cumin Dip
- Grilled Chilli Salsa with Rice Crackers
- Sweet-and-Sour Baby Carrots
- Bruschette with Chickpea Purée and Rocket
- Mirliton Relish
- Shaved Fennel, Radish, and Grapefruit Salad
- Olive Tomato Squares
- Roasted Cherry Tomato and Fresh Herb Bread
- Balsamic Roasted Potato Wedges
- Fennel and Endive Salad with Orange Vinaigrette
- Carciofi alla Giudea
- Green Olive Pimiento Relish
- Watermelon with Fennel Salt
- Braised Baby Onions with Orange Juice and Balsamic Vinegar
- Chilli-Dusted Oranges, Jícama, and Cucumber
- English Peas with Mint
- Crimson Coleslaw
- Roasted Red peppers
- Radish Flowers
- Cos and Rocket Salad with Toasted Seeds
- Sauteed Broccolini with Garlic
- Sweet-and-Sour Aubergine
- Persimmon Salsa
- Roasted Fennel and Baby Carrots
- Minted Aubergine
- Grilled Oyster Mushrooms
- Avocado and Mango Salad with Passion Fruit Vinaigrette
- Delicata Squash and Roasted Mushrooms with Thyme
- Swiss Chard with Raisins and Pine Nuts
- Spiced Winter Squash with Fennel
- Calabaza, Corn, and Coconut Soup
- Roasted Balsamic Radicchio
- Clementine, Olive, and Endive Salad
- Roasted Cauliflower and Radicchio Salad
- Warm Peanut Salad
- Speedy Gazpacho
- Roasted Autumn Vegetables
- Bibb Lettuce Salad
- Bulgur with Apricots and Almonds
- Barley and Corn Salad with Basil Chive Dressing
- Roasted Potato and Okra Salad
- Summer Tomatoes
- Salad of Fresh Herbs and Greens with Fried Aubergine
- Curried Okra with Chickpeas and Tomatoes
- Green Leaf Lettuce, Pomegranate, and Almond Salad
- Chickpea, Aubergine, and Tomato Tarts
- French Vinaigrette
- Braised Fennel and Potatoes
- Coriander Chutney
- Farmers Market Greens
- Classic Caponata
- Celery and Jícama Sauté
- Green Beans with Lemon and Pine Nuts
- Buddha's Delight
- Thyme-Roasted Sweet Potatoes
- Braised Fennel with Lemon
- Edamame Dip with Crudites
- Warm Chestnut and Apple Salad
- Chioggia Beets with Raspberry Mint Vinaigrette
- Rocket Salad
- Orange and Endive Salad with Maple Chipotle Vinaigrette
- Lentil Salad with Tomato and Dill
- Sweet Potato Noodle Stir-Fry with Choy Sum and Shiitake Mushrooms
- Stir-Fried Garlic Chives with Chilli
- Endive and Chicory Salad with Grainy Mustard Vinaigrette
- Preserved Lemon Dip
- Grilled Panzanella Salad with peppers, Summer Squash, and Tomatoes
- Roasted-Pepper Salad
- Aubergine-and-Bulgur-Stuffed Vegetables
- Vegetable Kebabs
- Roasted Beets and Baby Greens with Corinader Vinaigrette and Coriander Pesto
- Spicy Red-Pepper and Aubergine Confit
- Sauteed Broccoli Rabe and Peas.
- Green Beans and Rocket
- Carrot Cabbage Slaw with Cumin Vinaigrette
- Ginger Garlic Green Beans
- Cannellini Beans with Garlic and Sage
- Green Beans with Pepitas
- Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
- Kale with Panfried Walnuts
- Caramelized Cashews with Cayenne
- Roasted Sweet Potatoes, Potatoes, and Sage
- Parsley, Celery Leaf, and Jicama Salad
- Chickpea Spread
- Red Cabbage Salad with Green Apple, Lingonberry Preserves, and Toasted Walnuts
- Roasted Cauliflower with Kalamata Vinaigrette
- Pickled Collard Greens with Pineapple
- Grilled Courgette Pepper Salad
- Bevy of Beans and Basil
- White Bean and Pasta Soup
- Pan-Seared Polenta with Spicy Tomato-Basil Sauce
- Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad
- Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
- Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes
- Rava Dosas with Potato Chickpea Masala
- Fried Sunchoke Chips with Rosemary Salt
- Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
- Potato Samosa Phyllo Triangles
- Rice Pilaf With Almonds and Raisins
- Mixed Mushrooms Stroganoff
- Curried Red Lentil Kohlrabi, and Couscous Salad
- Beet and Cabbage Salads
- Farro and Pine Nut Tabbouleh
- Homemade Flour Tortillas
- Pineapple, Rocket, Macadamia Nut
- Avocado Tomato Salsa
- Roasted Acorn Squash with Chilli Vinaigrette
- Piquitos De Enrique Dacosta—Enrique's Bread Bites
- Grilled Marinated Aubergine
- Bulgur, Garbanzo Bean, and Cucumber Salad
- Beet and Carrot Salad with Coriander and Sesame Salt
- Rocket, Yellow Tomato, and Nectarine Salsa
- Sautéed Savoy Cabbage with Spring onions and Garlic
- Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
- Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas
- Grilled Summer Vegetables with Harissa Dressing
- Green Beans and Courgette with Sauce Verte
- Avocado with Savory Tomato Sorbet and Chips
- Warm Herbed Coriander Rice Salad
- Olive Oil Roasted Tomatoes and Fennel with White Beans
- Roasted Baby Vegetables
- Roasted Mixed Peppers with Capers and Marjoram
- Summer Vegetable Ragout With Carrot-Ginger Sauce
- Roasted Baby Carrots, with Chilli, Mint and Orange Glaze
- Rocket, Fennel, and Apricot Salad
- Make-Me-Crazy Grill Marinade
- Homemade Corn Tortillas
- Apricots Stuffed with Almonds
- Lemon-Roasted Potatoes
- Kabocha Squash Risotto with Sage and Pine Nuts
- Dijon Vinaigrette
- Pickled Onions
- Shaved Summer Squash Salad
- Mixed Greens with Mustard Dressing
- Indian Aubergine and Onion Dip with Pita Chips
- Roasted Squash With Balsamic Sauce and Apples
- Soba Noodle Stir-Fry
- Spicy Tomato Sauce from Giada de Laurentiis's Everyday Italian
- Stir-Fried Bok Choy and Mizuna with Tofu
- Asian Winter Slaw
- Salt & Sugar Pickles
- Roasted-Garlic Asparagus
- Mango and Coconut Rice Salad
- Roasted Radishes with Brown Butter, Lemon, and Radish Tops
- Cranberry Salsa with Coriander and Chillies
- Grilled Flatbreads
- Roasted Fingerling Potatoes with Chive Pesto
- Tunisian Vegetable Salsa
- Roasted Sweet Beet Relish
- Energy Shake
- Heaven-and-Earth Tempura Cakes (Ten Chi Kaki Agé)
- Candied Sweet Potato
- Grapes Leaves with Bulgar and Mint
- Veggie Detox
- Chimichurri Marinade
- Avocado Salad (Ensalada de Aguacate)
- Spiced Coconut Pancakes with Tropical Fruit
- Roasted Carrots with Dill
- Tomato-Serrano Salsa
- Cold Provençal White Bean Salad
- Guacamole Taquero: Taco-Shop Guacamole
- Carrot, Coriander, and Chilli Slaw
- Raspberry Vinegar
- Carom Seeds Poori
- Curried Plum and Green Bean Stir-Fry
- Shaved Root Vegetable Salad
- Lentil Soup, Date Balls, Celery Salad
- Jerk Marinade
- Ginger and Curry Leaf Rasam
- Classic Tomato Sauce
- Celery, Apple, and Fennel Slaw
- Yuzu Kosho
- Cumin-Scented Quinoa and Black Rice
- Cauliflower ChowChow
- Avocado Salad with Peaches
- Dilly Beans
- Edamame Burger
- Roasted Sweet Potato and Black Bean Salad
- The Trifecta Burger
- Fried Avocado Tacos (Tacos de aguacate rebosado)
- Pickled Beets with Star Anise
- Tender Chanterelle Salad
- Veggie Sushi Rolls
- Brussels Sprout Slaw
- Blood Orange, Beet, and Fennel Salad
- Chana Masala
- Lan Pham's Herbed-Roasted Onions
- Tabbouleh Burger
- Fingerling Potato Salad
- Fried Chickpeas
- Courgette Dill Pickles
- Greens of the Wilderness Salad
- Fennel and Radicchio Salad with Olive Vinaigrette
- Roasted Squash with Mint and Toasted Pumpkin Seeds
- Pickled Crudités
- Thai Curry
- Mojo Marinade
- Tomato Terrine
- Broccolini with Spicy Sesame Vinaigrette
- Falafel
- Stone Fruit Slaw
- Grilled Panzanella
- Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots
- Pickled Baby Squash
- Beet, Carrot, and Apple Juice with Ginger
- Rosemary and Thyme Walnuts
- Cauliflower Steaks with Olive Relish and Tomato Sauce
- Vegan Mayonnaise
- Pickled Radishes
- Pickled Peppers
- Edamame Hummus
- Panang Curry Paste
- Shaved Cauliflower and Radicchio Salad
- Fried Courgette Blossoms
- Asparagus and Avocado Salad
- Fattoush
- Tomato-White Bean Soup with Pesto
- Wheat Berries with Charred Onions and Kale
- Roasted Spring Vegetables
- Watermelon and Grapefruit Agua Fresca
- Ratatouille Parcels
- Summer Vegetable Stir-Fry
- Pico de Gallo
- Charred Corn Salad with Basil and Tomatoes
- Black Barley, Fennel, and Radish Salad
- Piquant peppers
- Tomato Salad with Shallot Vinaigrette, Capers, and Basil
- Rice Noodles
- Brown Rice Salad with Crunchy Sprouts and Seeds
- Seitan Flares
- Carrot, Avocado, and Orange Salad
- Sliced Tomato Salad
- Seasoned Dhal (Masala Dhal)
- Crunchy Sake Pickles
- Pickled Pears
- Quinoa Tabbouleh
- Cucumber and Avocado Salad
- Sweet Potato with Toasted Coconut
- Black Bean Tacos with Corn Salsa
- Pepper Vinegar
- Yucatán-Style Habanero Salsa
- Tomato-Basil Sauce with Polenta
- Roasted Peppers with Nectarines
- Taqueria Guacamole
- Roasted Winter Vegetables
- Ginger-Tamarind Chutney (Inji Puli)
- Caraway Pickles
- Baked Parsnip Chips with Rosemary
- Basmati Rice with Summer Vegetable Salad
- Crunchy Oil-Cured Tomatoes
- Baked Tomatoes
- Creamy Fettuccine with Peas and Basil
- Apricot Miso Jam
- Sea Island Red Peas with Celery Leaf Salad
- Homemade French Chips with Five Dipping Sauces
- Shiny Happy Poppers
- Tomato, Corn, and Avocado Salsa
- Persian Steamed White Rice (Chelo)
- Roasted and Raw Carrot Salad with Avocado and Toasted Cumin Vinaigrette
- Beluga Lentil Caviar on Blini
- String Bean & Rocket Salad
- Sesame Seed and Árbol Chilli Salsa
- Fresh Corn Tortillas
- Cantaloupe-Basil Agua Fresca
- Chopped Salad
- Green Bean, Corn, and Coconut Stir-Fry (Thoren)
- Toasted Guajillo Chilli Salsa
- Seasoned Lentil Stew
- Roasted Apple and Tomatillo Salsa
- Black Rice Salad with Mango and Peanuts
- Creamy Avocado Pesto
- Japanese-Style Seasoning Salt
- Pappadams (Lentil Wafers)
- Rockin' Moroccan Stew
- Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette
- Parsley, Kale, and Berry Smoothie
- Hot-and-Sour Peanutty Noodles with Bok Choy
- Red Lentils and Kale with Miso
- Master Hot Sauce Recipe
- Jeanne's Gluten-Free plain flour
- Sautéed Courgette
- Gochujang-Date Sauce
- Parsnip and Carrot Chips
- Steamed Asparagus with Shallot Vinaigrette
- Avocado-Lime Sauce Vierge
- Brussel Leaf and Baby Spinach Sauté
- Hearty Greens with Kumquats
- Wakame
- Thai Red Curry with Butternut Squash and Chickpeas
- Slow-Roasted Green Beans with Sage
- Edamame Guacamole
- Florida Ambrosia Salad
- Lettuce Hearts with Shaved Hazelnuts
- Spicy Oven-Roasted Potatoes
- Quinoa Brown Rice Sushi
- Matcha Latte
- Soy-Glazed Shiitake Mushrooms
- Mojo Verde
- Mojo Rojo
- Peanut Sauce
- Gazpacho
- Spicy Summer Rolls with Peanut Dipping Sauce
- Sesame-Pepper Bean Sprouts
- Swiss Chard with Horseradish
- Squash and Root Vegetable Slaw
- Romesco Sauce
- Citrus Vinaigrette
- Olive-Orange Vinaigrette
- Chopped Cucumber, Pear, and Fennel Salad
- Blistered Padrón Peppers
- Syrian Sliha
- Warm Cauliflower and Herbed Barley Salad
- Brown Rice Pilaf with Saffron and Ginger
- Grilled Radicchio and Kale, Sauerkraut Style
- Toasted Breadcrumbs
- Cherry Tomato Vinaigrette
- Pot-Roasted Artichokes
- Three Peas with Barley, Chilli & Green Garlic
- Charred Tomatillo Salsa
- Cucumber and Radish Salad
- Marinated Summer Vegetables
- Spring onion Slaw
- Rustic Ratatouille
- Bella's Moroccan-Spiced Sweet Potato Salad
- Roasted Squash with Lemon-Tahini Sauce
- Aubergine Dip (Baba Ghanoush)
- Garlicky Spinach
- Sesame Carrots
- Citrus Salad with Fried Rosemary and Olives
- Ditalini with Chickpeas and Garlic-Rosemary Oil
- Skillet Hash Browns
- Green Harissa
- Charred Lemon-Shallot Chutney
- Toast with Lemony Pea Mash
- Chickpea Soup
- Savoy Cabbage Chips
- Grilled Lacinato Kale
- Chilled Cucumber and Orange Juice with Oregano
- Sesame Noodles with Chilli Oil and Spring onions
- Israeli Couscous Tabbouleh
- Cauliflower and Chickpea Curry
- Kimchi Spread
- Marinated Tofu
- Hummus & Curried Cauliflower Tartine
- Pomegranate-Mint Relish
- Spiced Peppers and Aubergine
- Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)
- Shirazi Salad
- Collard Green and Radish Slaw with Crispy Shallots
- Chickpea Curry with Roasted Cauliflower and Tomatoes
- Coal-Roasted Aubergines
- Sea Bean Salad with Daikon and Cucumber
- Tad's Roasted Potatoes
- Basic French Vinaigrette
- Portobello Frites
- Rainbow Chard Slaw
- Wild Rice, Farro, and Tangerine Salad
- Minestrone Salad
- Vegetable Stock
- Heirloom Tomato Salad with Pickled Fennel
- Beet, Ginger, and Coconut Milk Soup
- Sweet Potato–Chickpea-Quinoa Burgers
- Charred Tomatillo Salsa Verde
- Fresh Pickle Relish
- Pickled Corn
- Gialina's Kale & Farro Salad with Avocado
- Porotos Granados
- Stir-Fried Sesame Baby Bok Choy
- Belgian Endive and Walnut Salad (Insalata Belga e Noci)
- Seared Maitake Mushrooms
- Avocado Salad with pepper and Tomatoes
- Zingy Red Sauce
- Chive Oil
- Oil-Poached Tomatoes
- Crispy Kale Bars
- Kale Chips
- Fennel and Orange Salad with Lemon-Ginger Vinaigrette
- Coconut-Mango Rice Noodle Salad
- Chilled Tomato and Stone Fruit Soup
- Harissa
- Grill Basket "Stir-Fry" Vegetables
- Ember-Roasted Squash Hummus
- Tomato and Corn Salad
- Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)
- Roasted Fingerlings with Preserved Lemon
- Beet It Juice
- Guacamole with Aleppo Pepper
- Barley, Fennel, and Beet Salad
- Mushroom And Leek Sauté
- Charred Corn and Pepperoncini Relish with Basil
- The Greenest Tahini Sauce
- Red Hasselback Potatoes
- Sweet Summer Corn Soup
- Tomato and Cabbage Tabbouleh
- Spiced Pumpkin Seed and Cashew Crunch
- Grilled Potato Salad with Cornichons and Dill
- Radishes with Dukkah
- Tomatillo Salsa Verde
- Mutabal
- Kimchi-Style Sautéed Cabbage
- Celery-Spiked Guacamole with Chillies
- Olive Oil-Baked Beet Chips With Sea Salt And Black Pepper
- Lebanese Tomato "Salsa"
- Spicy Jalapeño Sweet Potato Chips
- Canal House Lentils
- Sesame-Miso Vinaigrette
- Macadamia Nut "Ricotta"
- Pickled Umeboshi Beets
- Green Energy
- Caramelized Kimchi Relish
- Pea, Radish, and Cabbage Slaw
- Runner Beans with Swiss Chard Stems and Basil
- Eccentric Caesar Salad
- Mom's Sweet-and-Sour Red Cabbage
- Sweet Potato and Coconut Soup
- Big Apple Detox
- Spicy Everything Seasoning
- Grilled Courgette and Leeks with Walnuts and Herbs
- Winter Lettuces with Pomegranate Seeds
- Peppery Edamame
- Green Juice
- Power-Boosting Beets
- Grilled Vegetables
- Charred Aubergine and Tahini Spread
- Roasted Broccolini with Winey Mushrooms
- Pickled Vegetable Salad with Nori Vinaigrette
- Dried Chilli Salsa
- Moroccan Vegetable Salad
- Crispy Spring Rolls with Spicy Tofu, Vegetables, and Toasted Nuts
- Poblano-Coriander Relish
- Good Gravy Bowl with Broccoli & Seitan
- Grilled Bread Salad with Sweet Peppers and Onions
- Spinach Salad with Dates
- Sweet and Tangy Hummus
- Rosemary-Balsamic Onions
- Brussels Sprouts Chips
- Tomatillo Salsa with Serranos
- Lemon-Ginger Brew
- Crispy Brown Rice "Kabbouleh"
- Spicy Roasted Cauliflower with Sriracha and Sesame
- German Potato Salad with Dill
- Cinnamon Cauliflower
- Roasted Potatoes, Onions, and Carrots
- Spiced Sweet Potato and Roasted Broccoli Toasts
- Vegan Chilli
- Spicy Tomato Salsa with Coriander and Chillies
- Pink Pickled Turnips
- Bean Salad with Lemon and Herbs
- Pickled Sweet and Sour Red Cabbage
- Peanut and Spring onion Relish
- Beet Salad with Miso and Black Sesame
- Roasted Red Onion Flowers
- Spring Greens with Quick-Pickled Vegetables
- Smashed Fingerlings with Jalapeños
- Brined and Roasted Rosemary-Chilli Almonds
- Fritto Misto
- Heirloom Tomato Salad with Watercress and Pickled Shallots
- Brussels Sprouts Salad with Szechuan Peppercorn and Celery
- Chicory and Asian Pear Salad with Membrillo Vinaigrette
- Olive Oil-Roasted Leeks
- Sweet pepper and Onion Salad
- Tomato and Pomegranate Salad
- Marinated Baby Artichokes with Hot Pepper
- Cabbage and Apple Salad
- Vegan Whipped Coconut Sweet Potatoes
- Crispiest crisps
- Butternut Squash, Kale, and Crunchy Pepitas Taco
- Herb Salad with Pistachios, Fennel, and Horseradish
- Crushed Cucumbers with Lime Pickle and Coconut
- Blistered Edamame
- Marinated Beets with Pistachios and Tarragon
- Roasted Carrots and Parsnips with Citrus Butter
- Herby Corn Salad
- Creamy Chia Coconut Ginger-Carrot Soup
- Crunchy Turnip, Apple, and Brussels Sprout Slaw
- Radicchio, Shaved Fennel, and Pomegranate Salad
- Seedy Cherry-Quinoa Bars
- Crispy Shaken Potatoes With Rosemary
- Tomato, Onion, and Roasted Lemon Salad
- Haricots Verts and Freekeh with Minty Tahini Dressing
- Spiced Carrot Cauliflower Soup
- Maple-Roasted Delicata Squash with Red Onion
- Garlicky Runner Beans
- Squash with Dates and Thyme
- Kale and Celery Tiger Salad
- Spiced Dried-Fruit Chutney
- Crunchy-Sweet Quinoa Couscous with Fresh Herbs
- Roasted Citrus and Avocado Salad
- The Greenest Smoothie
- Roasted Citrus Relish
- Citrus and Endive with Walnut Gremolata
- Charred-Bread Powder
- Maple Roast Vegetables
- Grilled Corn on the Cob with Glove-Box Recado
- Radicchio Salad with Sourdough Dressing
- Cauliflower-Cashew Soup with Crispy Buckwheat
- Harissa-and-Maple-Roasted Carrots
- Thai Celery Salad with Peanuts
- Cannellini Beans with Sweet Paprika and Garlic
- Red Rice Salad with Pecans, Fennel, and Herbs
- Citrus-Prickly Pear Elixir
- Pappa al Pomodoro
- Wee Gazpacho
- Banana Oatmeal Chocolate Chip Biscuits
- BA Brad's Classic Tonic
- Herb Powder
- Rice Salad with Fava Beans and Pistachios
- Heirloom Tomato Pico de Gallo
- Preserved Lemons
- Fennel, Celery, and Pomegranate Salad
- Chilli Peanut and Pumpkin Seed Snack Mix
- Roasted and Charred Broccoli with Peanuts
- Quick-Pickled Carrots
- Coconut Soba Noodles with Ginger Broccoli
- Pot-Roasted Artichokes with White Wine and Capers
- Sunny Dressing
- English Pea Hummus
- Tomato-Peach Salad with Tofu Cream
- Panzanella Tomato Toast with Crispy Capers and Basil Leaves
- Marinated Mushroom, Tomato, and Spring onion Skewers
- Apple Bok Choy Salad
- White Kimchi
- Crudités Salad with Farro and Pecans
- Broccoli Slaw with Miso-Ginger Dressing
- Hummus Veggie Wraps
- Green Juice with Baobab Powder
- Fruit Salad with Fennel, Watercress, and Smoked Salt
- Snap Pea Salad
- Gochujang Gazpacho
- Kaleslaw
- Five-Bean Salad with Smoked Paprika Vinaigrette
- Lentil, Beetroot and Hazelnut Salad With a Ginger Dressing
- Israeli-Style Hummus
- Tomatoes in Chilli-Fennel Oil
- Tomato Olive Caper Compote
- Cauliflower "Shawarma"
- Hobo Pack Potatoes with Rosemary and Garlic
- Vegetarian Tagine
- Radishes with Herbed Salt and Olive Oil
- Cucumber and Charred Onion Salad
- Sprouted Wild Rice with Pistachios and Spring Vegetables
- Hearts of Palm and Artichoke Aguachile Negro
- Vegetarian Pesto Wraps
- Quinoa and Red Lentil Burgers
- Sweet and Sour Pickles
- Basic Quick Pickle Brine
- Super Green Smoothie Bowl with Matcha and Ginger
- Jicama, Radish, and Pickled Plum Salad
- Salted and Spiced Melon
- Herbed Olive Oil
- Hasselback Carrots
- Roasted Curried Apple Potato Salad
- Mediterranean Rice Noodles
- Strawberry Pomegranate Slushie
- Avocado Toast with Tomato-Corn Salsa
- Smashed Twice-Cooked Potatoes with Leeks and Green Garlic
- Kid Friendly Puttanesca
- Goddess Guacamole
- Creamy Jalapeño Sauce
- Salsa de Chilli Morita
- Slow-Roasted Shallots in Skins
- Fresh Green Salsa (Salsa verde cruda)
- Roasted Red Pepper Almond Dip
- Cucumbers with Spring onions and Chilli Oil
- No-Knead Bread
- Mixed Beans with Peanuts, Ginger, and Lime
- Courgette Salad With Ajo Blanco Dressing & Spiced Nuts
- Homemade Coconut Yoghurt
- Farmers Market Quinoa Salad
- King Trumpet Yakitori
- Crispy Curry-Roasted Chickpeas
- Fresh Dill Cucumbers with Lemon
- Tropical Carrot, Turmeric, and Ginger Smoothie
- Banana, Coffee, Cashew, and Cocoa Smoothie
- Nancy's Falafel Pistachios
- Braised Artichokes with Tomatoes and Mint
- Bitter Greens with Carrots, Turnips, and Oranges
- Warmed Spiced Olives
- Roasted Veg With Nutritional Yeast
- Almond, Kale, and Banana Smoothie
- Tadka Dhal
- Avocado, Kale, Pineapple, and Coconut Smoothie
- Charred Onion Petals
- Matzo-Kimchi Pancakes
- Green Bean Salad with Fennel and Toasted Pecan Dukkah
- Kale, Apple, Walnut and Sumac Onion Tabbouleh
- Spring Bibimbap
- Pikliz (Haitian Pickled Vegetable Relish)
- Horseradish-Pumpkin Seed Pesto
- Celery on Celery Salad
- Chilled Coconut Corn Soup
- Red Chard, Avocado, and Blood Orange with Mango-Chutney Dressing
- Rosemary Garlic Potato Bread
- Chineasy Cucumber Salad
- Three-Chilli Harissa
- Herbed Chickpeas
- Wilted Chard With Shallots and Vinegar
- Aromatic Wilted Greens With Coconut Milk
- Puffed Rice and Coconut Crunchies
- Spicy Tofu Crumbles
- Shredded Cabbage Salad With Pomegranate and Tomatoes
- Cornbread-Stuffed Roasted Squash
- White Onion, Fennel, and Watercress Salad
- Brothy Beans
- Cucumber and Raisin Relish with Mustard Seeds
- Blistered Green Beans With Tomato-Almond Pesto
- Hummus Tehina
- Salted Red Cabbage
- Ox’s Chimichurri
- Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles
- BA's Best Bread
- Grilled Escarole
- Green Pea, Asparagus, and Parsley Soup
- Tomato and Cannellini Bean Soup
- Pickled Pearl Onions
- Beet and Carrot Salad With Curry Dressing and Pistachios
- Farro with Pistachios, Mixed Herbs, and Golden Raisins
- Thai Coconut, Broccoli and Coriander Soup
- Melon Salad with Rocket, Fennel, and Marjoram
- Spiced Green Tahini Sauce
- Blood Orange and Mixed Bean Salad With Sprouts
- Miso-Turmeric Dressing
- Lime-Pickled Red Onion
- Garlic Confit
- Cannellini Beans With Spinach
- Breakfast Bowl With Quinoa and Berries
- Marinated Lentils with Crunchy Vegetables
- Chickpea and Aubergine Salad
- Charred Broccoli Salad with Aubergine Purée
- Roasted Carrots and Red Onions with Fennel and Mint
- Sprouted Red Lentils
- Herb Salad with Pickled Red Onion and Preserved Lemon
- Honeydew, Cucumber, and Mint Soda
- Salt-and-Vinegar Rösti
- Blender Chermoula Sauce
- Asparagus Gremolata
- Dill Pickles
- Slow-Cooked Garlicky Greens
- Vegan Pasta Alfredo With Two Stroganoff Variations
- Coconut-Vegetable Slaw
- Fava Bean, Radish, and Corn Salad
- Cauliflower "Rice" Tabbouleh
- Kombu Celery
- Mushrooms with Béarnaise Yoghurt
- Blueberry–Chia Seed Jam
- Yellow Pepper and Corn Salad with Turmeric Dressing
- Green Pico de Gallo
- Grilled Brined Vegetables
- Beer-Can Cabbage
- Food Processor Pizza Dough
- Papadums With Whipped Dal
- Leafy Greens With Spicy Garlic Oil
- Roasted Red Pepper Harissa
- 3-Ingredient Roasted Carrots with Pistachio Pesto
- Stewed Cannellini Beans with Chillies and Thyme
- The Crunchiest Vegetable Salad
- Soba with Green Chilli Pesto
- Yam and Plantain Scoop
- Saffron Quinoa with Dried Cherries and Almonds
- Quick-Pickled Strawberries
- Grilled Asparagus and Spring Onions With Lemon Dressing
- No-Bake Energy Bites with Ginger and Turmeric
- Ramp and Walnut Pistou
- Savory Shaved Cantaloupe Salad
- Roasted Tomato–Cashew Salsa
- Salt-Roasted Potatoes
- Green Chilli Charmoula
- Red Chilli Hot Sauce
- Layered Tex-Mex Lasagne
- Fresh Fennel and Rocket With Meyer Lemon Dressing
- Green Curry Paste
- Roasted beer and lime cauliflower tacos with coriander coleslaw