25 Vegan Recipes to Put on Repeat (2024)

These plant-based recipes span a world of vegan cooking, from enchiladas and chilled zucchini soup to French toast and blackberry-cardamom cupcakes, covering all kinds of meals in between. Explore smart ingredients like creamy macadamia nut and pea milks, nutritional yeast, and ground flaxseed, which add nuanced flavor and texture to these dishes. Keep reading to choose your new favorite plant-based recipes.

01of 25

Bean and Potato Vegan Enchiladas

25 Vegan Recipes to Put on Repeat (1)

Combine two kinds of roasted potatoes and zesty spices for this colorful, filling meal from cookbook author and blogger Molly Yeh. Lean on canned black beans and diced tomatoes to pull it together.

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02of 25

Double Drive-Thru Veggie Burgers

25 Vegan Recipes to Put on Repeat (2)

Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a "special sauce," she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.

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03of 25

Creamless Creamed Corn with Mushrooms and Lemon

25 Vegan Recipes to Put on Repeat (3)

"My granny taught me that when corn is very fresh, the juices are naturally creamy," chef Kevin Gillespie says. "I took that as the gospel." He grates half of the corn here to make a luxurious puree that thickens without cream. Kevin's tip: Scraping corn cobs with the dull side of a knife removes the juices.

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04of 25

Spaghetti with Sun-Dried-Tomato-Almond Pesto

25 Vegan Recipes to Put on Repeat (4)

Salted, roasted almonds and toasted breadcrumbs add a salty richness to this pasta, making it quick, simple, and utterly delicious.

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05of 25

Roasted Carrot and Red Quinoa Salad

25 Vegan Recipes to Put on Repeat (5)

Flavors of cumin, coriander, and cardamom along with cranberries and lemon zest punch up this plant-based salad, while toasted walnuts and quinoa provide ample amounts of protein.

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06of 25

Kimbap (Korean Sushi Rolls)

25 Vegan Recipes to Put on Repeat (6)

These vegan rolls from chef David Chang can be served warm.

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08of 25

Sautéed Cabbage with Cumin Seeds and Turmeric

25 Vegan Recipes to Put on Repeat (8)

Sometimes the best dishes are the simplest ones. Sautéed cabbage is simultaneously crisp and tender; making it with cumin and turmeric gives it terrific flavor.

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09of 25

Persimmons, Pomegranate, and Purslane with Pepitas

25 Vegan Recipes to Put on Repeat (9)

Chef Suzanne Goin's bright winter salad is a perfectly balanced combination of sweetness, acidity, and crunch.

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10of 25

Burmese Samusa Soup

25 Vegan Recipes to Put on Repeat (10)

This vegan soup from Desmond Tan's Burma Superstar in San Francisco features a broth that's seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It's substantial enough to be a meal by itself, but try it topped with falafel and wedges of leftover samusas (known as samosas in India), as they do at the restaurant.

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11of 25

Dinkies Cheezesteak

25 Vegan Recipes to Put on Repeat (11)

This gloriously sloppy sub is the creation of Pinky Cole, founder of the popular Atlanta-based slu*tty Vegan, and Derrick Hayes, Philly native and founder of Big Dave's Cheesesteaks. In Cole's Dinkies Cheezesteak, her version of Hayes' meat-packed hoagie, plant-based meat is piled into toasted rolls with tender peppers, onions, and gooey pools of vegan cheese.

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12of 25

Vegan Vanilla Bean Ice Cream

25 Vegan Recipes to Put on Repeat (12)

After meticulous testing, the Food & Wine test kitchen discovered the surprising key ingredient for the creamiest vegan ice cream: pea milk. With the right balance of unsaturated fat and protein and a relatively mild, neutral flavor, it's the perfect base for this sweet, vanilla-flavored treat.

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Steamed Mustard Greens with Balinese Sambal

25 Vegan Recipes to Put on Repeat (13)

Here, steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. After a little prep work, this dish comes together quickly and easily.

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14of 25

Blackberry-Cardamom Cupcakes with Lemon Frosting

25 Vegan Recipes to Put on Repeat (14)

These lightly spiced, fruity vegan cupcakes have a tender and delicate crumb with a soft texture from the full-fat oat milk and a blend of baking soda and baking powder. The frosting is soft after beating, but will pipe beautifully and is surprisingly stable. Its bright lemon flavor and light, melt-in-your-mouth quality are similar to Swiss or Italian meringue buttercreams.

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15of 25

Coconut Milk Cake with Pistachios, Whipped Coconut Cream and Strawberry Glaze

25 Vegan Recipes to Put on Repeat (15)

Chef Angela Garbacz's coconut milk cake has crunchy edges, a gooey, thick crumb, and just happens to be vegan. Topped with pillowy whipped coconut cream and a gorgeous bright pink strawberry glaze, this cake is a showstopper.

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16of 25

Ultimate Veggie Burgers

25 Vegan Recipes to Put on Repeat (16)

These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined.

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17of 25

Vegan Caesar Salad with Chicories and Walnuts

25 Vegan Recipes to Put on Repeat (17)

All hail this Caesar salad that features jewel-toned chicories tossed in a creamy, umami-laden dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup with toasted walnuts for a salty-sweet crunch. Pro tip: Use a white or chickpea miso here; they're fermented for less time than funkier red misos and won't overpower the dish.

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18of 25

Tempeh Tacos with Cabbage Slaw

25 Vegan Recipes to Put on Repeat (18)

These satisfying vegan tacos are made with tempeh, a protein-packed fermented soy-based product with roots in Indonesia. Tempeh crumbles nicely, making it a great option when you don't want to use ground meat, like in this taco. Flavored with all the classic taco seasonings, plus some fresh bell pepper and onion for flavor and color, the filling is piled onto charred tortillas and topped with a red cabbage slaw. Keep these vegan by passing on the traditional crema drizzle and using almond butter flavored with garlic and lime juice.

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19of 25

Vegan Pesto Babka

25 Vegan Recipes to Put on Repeat (19)

This completely vegan savory babka relies on almond milk and vegetable oil for richness, while the pesto that's braided into it leans on fresh herbs, peppery arugula, and plenty of garlic for flavor. The babka dough is well hydrated, resulting in a moist loaf with a well-developed crumb.

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20of 25

Vegan Mapo Tofu

25 Vegan Recipes to Put on Repeat (20)

Chef Jocelyn Law-Yone of Thamee restaurant in Washington, D.C.created this vegan mapo tofu, for which she cooks finely-chopped eggplant and mushrooms down to a meaty consistency that absorbs a richly-savory blend of broad bean paste and mushroom seasoning. She says those two umami-packed ingredients quickly add long-cooked flavor. "Szechuan peppercorns and fresh ginger are balanced by a touch of sugar to round out this moderately-spicy dish," she adds.

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21of 25

Creamy Vegan Pasta Primavera

25 Vegan Recipes to Put on Repeat (21)

A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly masterpiece. Umami-rich nutritional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream. Check the label when shopping to ensure the macadamia nut milk is unsweetened.

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22of 25

Creamy Vegan Pasta with Greens, Peas, and Lemon Zest

25 Vegan Recipes to Put on Repeat (22)

Quickly blanched greens and sizzling scallions and garlic meet in a surprisingly creamy vegan sauce for pasta, with a touch of white miso for added depth. Feel free to top with your favorite grated plant-based cheese, or just enjoy it all on its own.

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23of 25

Chilled Zucchini Soup with Purslane

25 Vegan Recipes to Put on Repeat (23)

Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion, and garlic. It's brightened with purslane, a lemony weed that Coumont plucks from his Languedoc country garden. If purslane is not available at your local farmers' market, substitute baby arugula leaves instead.

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24of 25

Vegan Collard Greens

25 Vegan Recipes to Put on Repeat (24)

These mildly spicy vegan collard greens from Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina, achieve a soulful depth of flavor with quality vegetable broth, adobo seasoning, and a hint of liquid smoke. Soak up the juices (potlikker) with cornbread, or drizzle over steamed rice.

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25of 25

Vegan Sloppy Joes

25 Vegan Recipes to Put on Repeat (25)

With jalapeño for heat and brown sugar for sweetness, these vegan sloppy joes will please every omnivore at the table. Highly seasoned tempeh and firm tofu give these sloppy joes a hearty and rich texture.

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25 Vegan Recipes to Put on Repeat (2024)

FAQs

What is the most eaten vegan food? ›

Most vegan diets include beans in at least one meal per day, including lentils, chickpeas, black beans, pinto beans and many more. Many vegans consume soy-based proteins such as tofu and tempeh; their mild flavor makes them a great substitute for meat in stir-fries, soups and stews.

What is the 28 day vegan challenge? ›

“Hansen's 28-day plan is a thoughtfully crafted diet and exercise regimen for those starting a plant-based diet. Hansen explains the logistics behind weight loss or weight gain, and what to expect from one's body when it transitions to performing on plant-based fuel.

How to do the 7 day vegan challenge? ›

How does it work? No meat, poultry, seafood, dairy or eggs for 7 days (any 7 straight days). Announce to your friends, family, followers that you're doing the challenge. Add your name to the list of Challengers.

What is a super vegan? ›

Super vegans are committed to a plant based diet and look for products certified by The Vegan Society, Cruelty Free International and other reputable organisations. There are multiple benefits of veganism but most people are attracted to the impact it has on farmed animals and fish.

Why I quit vegan? ›

One of the main reasons people quit veganism is the struggle to find satisfying and flavourful alternatives for their beloved meat and dairy favourites. Whether it's the craving for a juicy burger or the comfort of warm mac 'n cheese, these staples can be hard to replace.

What is the dirty vegan trend? ›

In essence, dirty vegans are vegans looking for comfort food with a vegan twist: things like cauliflower fried chicken, dairy-free ice cream, and plant-based hamburgers. They are trying to make ribs out of seitan and buffalo wings out of eggplant or zucchini.

How much weight can you lose going vegan for a month? ›

Eating a vegan diet is associated with a decreased risk of diabetes, heart disease and certain types of cancer. This vegan weight loss meal plan also sets you up to lose a healthy 1 to 2 pounds per week. Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com.

How to go 100% vegan? ›

You could start by removing meat or dairy one day a week and go from there. Or you could try changing one meal at a time, having vegan breakfasts during your first week, adding a vegan lunch during week two and so on.

What is the 22 day vegan diet? ›

The vegan challenge is a 22-day commitment to avoid all foods containing animal products. That includes abstaining from meat, dairy, eggs and even honey for 22 days. The theory behind the 22-day challenge is that modern psychologists believe it takes 21 days to break a bad habit or form a new one.

Is Peanut Butter vegan? ›

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

Are Oreos vegan? ›

Many vegans refer to Oreos as “accidentally vegan,” meaning they don't contain animal products — but they weren't created to be a specifically vegan treat. Oreos do not contain milk, eggs, or any other animal-derived products, so they are technically vegan in that sense.

What vegan food fills you up? ›

Rich sources of protein for vegans include foods such as soybeans, pulses, and some nuts and seeds. Oats, vegetables, nuts, seeds, legumes, and fruit are all good sources of fiber. Including more filling foods in the diet can decrease the amount that a person eats or how often they consume food.

Which country is #1 for vegans? ›

INDIA. Undoubtedly the vegetarian capital of the world, the urban Indian population is quickly accepting veganism as a way of life. A lot of traditional cuisines already have many vegan dishes which are eaten by everyone. Vegan food is easily available in western and south Indian restaurants too.

What do vegans lack most? ›

Intake and status of vitamin B12, vitamin D, iron, zinc, iodine, calcium and bone turnover markers were generally lower in plant-based dietary patterns compared to meat-eaters. Vegans had the lowest vitamin B12, calcium and iodine intake, and also lower iodine status and lower bone mineral density.

Are most vegans wealthy? ›

Veganism is increasingly popular and it is a place for everyone, rather than just for the wealthy.

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