Vegan

How to cook the perfect pot of beans according to a bean farmer

Makes for a perfectly easy summer side dish or dinner

Another good idea for summer squash

Summer tomatoes star in this herby, protein-dense salad

Here's one way to awaken and refresh with a beverage

I Tried It—LuckyBolt’s Overnight Oat Porridge. Here's how I made it work for me

Cold brew coffee is the secret ingredient in these waffles and fried oyster mushrooms are better than chicken

Poach pears in red wine for healthy holiday treats

These classic spicy carrots are a big hit with the kids

A vegan pesto that calls for carrot tops in addition to basil

Here's a healthier way to scratch that hazelnut-chocolate itch

A vegan soup with smoky pumpkin and silky pears

Preserving at home just got easier with with flavorful pickled watermelon rind recipe

Try this green, crisp salad bursting with bright flavors

Talk about a decadent breakfast—these healthy, gluten-free, vegan chocolate pancakes are made with Pinole Chia Oatmeal and are delicious and oh-so-fluffy

Here's barbecue plant-based sandwich to feed us all

Quin Butler from Hungry Vegan Lion shares this hemp milk recipe that she uses to make her famous vegan berry ice cream

Easy to make and even easier to eat

This might be one of the easiest ways to make the most out of a head of cauliflower, creamy coconut milk, nourishing greens, and wild garlic

Dip in to this vegan cashew spread gets an added boost of nutrients and smokey, tangy flavor from basic pantry spices

Irresistibly creamy, sweet, and nutty, this dip is as delicious as it is healthy. Packed with anti-inflammatory and antioxidant rich sweet potatoes, turmeric, and black pepper, this is a double dip you can feel good about.

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.

True Food Kitchen's take on pumpkin pie is so popular it's offered year round at its restaurants—and now you can enjoy it at home

Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.

Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.

Spicy roast cauliflower, creamy cashew crema, and tart pickled onions make these tacos absolute showstoppers perfect for a weekend date night. Free of dairy, egg, peanut, soy, & gluten

Creamy coconut is the perfect base for tart passionfruit and sweet honey or date syrup. Adapt this recipe with seasonal fruit to enjoy it year round.

It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.

Crunchy oats and nuts, sweet maple syrup, and warm notes of ginger and cinnamon make this granola a fall staple.

These sweet treats are naturally vegan and gluten-free, so they can be baked for a crunchy cookie perfect for dunking in coffee, or eaten raw for a chewier textured snack.

This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.

Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.

This recipe for creamy almond milk pudding with nutty pistachios and sweet-tart pomegranate was inspired by an unexpected roadside sweet chef Olivia Hayo happened upon in the seaside village of Hof Habonim in Israel.

This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.

This easy apple crisp doesn’t even require an oven, that fact, combined with the perfect pairing of sweet cinnamon apples and crisp and nutty topping, make it one of my go-to winter dessert recipes

Richly spiced jackfruit fills these crunchy taquitos with flavor and texture -- perfect for dipping in cool guacamole and creamy cashew sour cream.

Sweet, spicy, crispy, and creamy—these naturally vegan and gluten-free "toasts" have it all

A vegan and gluten-free soup for fall that tastes like a loaded baked potato

A plant-based corn and orzo pasta salad with bright summer flavors

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

This creamy, vegan "mayonnaise" is wonderful on sandwiches and in bound salads. Add spices like yellow curry powder or lemon pepper for unique variations.

Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish