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69 Vegan Recipes So Good, You’ll Forget About Meat and Cheese
From lasagna to nachos, these dishes sub dairy and meat in the smartest ways.
Whether you’re trying to eat less meat, pack your meals with the healthiest vegetables, or go completely meat and dairy-free, the idea of making vegan recipes can be seriously daunting. Struggling to find veggie inspo? Meet our favorite vegan recipes, full of fresh ingredients (and even more flavor), that’ll have you whipping up animal-free dishes in no time.
Vegan cuisine often gets a bad rep, with some believing it’s automatically boring and bland. But the truth is that vegan meals usually include fragrant spices, delicious sauces and all kinds of healthy substitutes to create satisfying, complete meals. From better-for-you versions of our favorite classics to unique plant-based meals all on their own, there are truly endless meat-free options. Here, you’ll find a variety of hearty favorites made with the healthiest whole grains, protein-rich beans and nuts, and packed with fresh fruits and veggies.
With just a little creativity and these recipes as your guide, you can pull together tasty plant-based breakfasts, soups, salads, and mains (even delicious vegan desserts) in no time. We’ve got a mix of wholesome recipes to feel good about, as well as indulgent picks (vegan chocolate and cake!). Even your meat-loving friends will be impressed — and asking for seconds
1. One – Pot Spaghetti (Vegan Food)
Combine noodles, fresh tomatoes and water, then simmer for perfectly cooked pasta and a luxurious sauce all in one pot.
Ingredients
- 1 lemon
- 12 oz. spaghetti
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 c. dry white wine
- 2 tbsp. olive oil
- Kosher salt and pepper
- 1 1/2 pt. assorted color cherry or grape tomatoes, halved
- 1/2 c. parsley leaves, roughly chopped
- 1 c. basil leaves, roughly chopped
- Grated Parmesan or vegan Parmesan alternative, for serving
Directions
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- Step 1From lemon, peel 4 strips of zest and thinly slice, then squeeze 2 tablespoons juice.
- Step 2In a large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.
- Step 3Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all the liquid has been absorbed (absorption will continue).
- Step 4Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.
2. Vegan Salad
Whip up this crowd-pleasing lunch or healthy side dish that anyone can enjoy, no matter their dietary preferences
There’s never a bad time to serve Caesar salad, and this vegan Caesar salad is a crowd-pleasing lunch or healthy side dish that anyone can enjoy, no matter their dietary preferences (meat lovers, you’ll love this too!).
It starts with our best vegan Caesar dressing, made from olive oil, fresh lemon juice, tahini, nutritional yeast, Dijon mustard, capers, and garlic. The tahini gives the dressing that characteristic creaminess that you’d expect in a Caesar, while the nutritional yeast plays the role of Parmesan cheese. If you haven’t tried nutritional yeast, which mimics the flavor of a salty cheese, you’re in for a very vegan treat!
The dressing gets tossed with gem lettuce or romaine hearts, then the salad is topped with hearty fresh croutons and crispy chickpeas. To add a little more heft and interest (this is a vegan recipe, after all), we included delicious, sweet grilled onions and peppery radishes. Trust us, it’ll be a Caesar unlike any other.
Top tip: Make a double batch of the dressing and save it in an airtight container in the fridge for future healthy salads. This Caesar will go fast, so you won’t mind having some extra dressing at the ready to drizzle on your work lunches all week.
At Cai Mam Vegan Restaurant, delicious salads with fresh vegetables are always carefully prepared by the chef with fresh ingredients to deliver to diners.
Ingredients
FOR CRISPY CHICKPEAS
- 1 15-oz can chickpeas
- 1 tbsp. olive oil
- Kosher salt and pepper
- 1/2 tsp. grated lemon zest
FOR DRESSING
- 1/4 c. olive oil
- 1 tsp. grated lemon zest plus 1/3 cup lemon juice
- 1/4 c. tahini
- 1 tbsp.nutritional yeast
- 1 tbsp. Dijon mustard
- 2 tsp. capers plus 1 tsp caper brine
- 1 small clove garlic, finely grated
- Kosher salt and pepper
FOR SALAD
- 4 thick slices bread
- 3 tbsp. olive oil
- 2 small red onions, cut into thick rounds
- Kosher salt and pepper
- 2 bunches small radishes
- 1 clove garlic, cut in half
- 2 heads gem lettuce or romaine hearts, leaves separated
Directions
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MAKE THE CRISPY CHICKPEAS:
- Step 1Heat oven to 425°F. Rinse chickpeas; pat very dry with paper towels, discarding any loose skins.
- Step 2On a rimmed baking sheet, toss chickpeas with olive oil and 1/4 teaspoon each salt and pepper. Roast, shaking occasionally, until crisp, 30 to 40 minutes.
- Step 3Remove from oven and transfer to a bowl and toss with lemon zest. Chickpeas will continue to crisp as they cool.
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MAKE THE DRESSING AND SALAD:
- Step 1Heat grill to medium. Make dressing: In a mini blender or food processor, puree all dressing ingredients, until smooth, adding 1 tablespoon water at a time to adjust consistency and seasoning with salt and pepper to taste. Set dressing aside.
- Step 2Make salad: Brush bread with 1 1/2 tablespoons oil. Brush onion slices with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Toss radishes with remaining 1/2 tablespoon oil and season with a pinch of salt. Thread radishes onto small skewers. Grill bread until toasty, 2 to 3 minutes per side; immediately rub with garlic. Grill onions and radishes until tender, about 5 minutes per side for onions and 6 to 8 minutes for radishes.
- Step 3Tear bread into pieces and separate onion rings. Toss lettuce with half the dressing to coat. Gently fold in grilled croutons and onion rings. Serve with radish skewers, crispy chickpeas, and remaining dressing for drizzling or dipping.
Did you make this recipe? Comment below!
