Vegan

Nut cheeses are a great way to impress your lactose-intolerant or vegan guests and get a little adventurous in the kitchen.

This vegan take on the popular sandwich swaps meat for grilled Field Roast steaks smothered with a flavorful, spicy sauce.

Our take on a classic Indian street corn, folded with gut-friendly kefir for a savory and delicious side dish, perfect on a hot summer day

When in Rome, do as the vegetarians do!

These satisfying vegan tacos bring the heat.

Chef Bai (Bailey Ruskus) shares one of her favorite vegan recipes from her plant-based cookbook Cook. Heal. Go Vegan!

This comfort food casserole tastes just like your fave cheese-covered scalloped potatoes, but they're completely dairy-free.

A bowl of this vegan chili will do both you and the planet some good.

An upscale twist on the classic gin smash with an extra serving of nutrients.

The off-the-charts flavor of this soup comes from slowly (slowly!) caramelizing the onions

Just when you thought kale salads couldn't get any healthier, we made this one gut-healing, energizing and totally dairy-free.

This creamy, tropical vegan mango sherbet is a frozen treat that'll have you going back for seconds... and thirds. For a boozy kick, add the optional splash of vodka or tequila.

Move over, hummus, there’s a new dip in town. Content creator Nadia Irshaid Gilbert is sharing the addictively delicious Middle-Eastern dip, Ful Mudammas. Read on for our interview with this multifaceted creator, plus their mouthwatering recipe.

These roasted chickpeas may be the easiest snack around. Garlic powder and salt & pepper create a simple but flavorful seasoning.

This seasonal smoothie is both warming and refreshing — the perfect way to start a chilled winter day with a nutrition boost.

It’s easy to make your own nut milk at home with a high-speed blender.

Squash stands in for lasagna noodles in this hearty, vegan-friendly dish that makes both ricotta and béchamel out of cauliflower.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

This quick-prep recipe from Dr. Mark Hyman's new cookbook, "Food: What the Heck Should I Cook?", will have you out of the kitchen in less than 20 minutes, leaving plenty of time for you to accept accolades.

When eating plant-based, you don’t have to give up meaty, satisfying buffalo wings. Just sub cauliflower for the chicken and pair with a roasted tempeh salad to get all those familiar flavors, but with a nutritious boost.

When you think of a hot breakfast bowl, it doesn’t have to start with oats. Here, we use protein-rich quinoa mixed with apple and warming spices to fuel your morning.

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.

This protein-rich smoothie tastes like pumpkin pie but doesn’t come with the sugar crash. For an indulgent garnish, top with a dollop of coconut cream.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.

Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

These tofu fries make for a crispy treat when you’re craving comfort food. The miso peanut sauce creates a sweet and delectable dip.

Dark sweet cherries, frozen bananas and dark chocolate combine to create a luscious, rich dairy-free dessert.

Packed with crunchy veggies, this raw, veg-based version of pad Thai is hydrating on a hot summer day. The blender almond sauce contains healthy fats and is the perfect sweet-salty palate pleaser.

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Ahiflower oil is packed with omega-3 and omega-6 fatty acids. It's delicate, so avoid heating it—like we do in this recipe with spicy, Spanish no-cook romesco sauce.

Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.

Pear is the surprising ingredient that adds a subtle sweetness without competing with the savory flavors in this soup. The addition of lime leaf is optional but adds a nice zing – strips of lime zest works just as well.

Exceptionally hearty, these cabbage rolls are stuffed with a mouthwatering array of meaty mushrooms and chewy quinoa.

Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.

This vegan lasagna may taste decadent, but it’s actually a lightened-up version of traditional cream-heavy varieties. Relying on heart-healthy beans and nuts and loaded with mineral-rich greens, this one-pan wonder is exceptionally satisfying.

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

If you're skipping animal protein but have a hankering for something that feels meaty, look no further. This vegan wrap has all the smoky chew you'd want from a traditional BLT.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea after cooking, and if it’s still tough, add another 5 minutes cook time, then repeat.

This versatile spread can be used on crackers, or you can add water to the pâté and use it as a dip.

Our veg version of this classic Vietnamese soup is bursting with healthy veggies swimming in a rich, umami mushroom broth.

This four-ingredient vegan pudding makes a perfect protein-packed breakfast. No berries? Top with whatever fruit you have on hand.

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination.

Chia seeds are the secret ingredient that helps this jam plump up in your fridge – you simply stir them into cooked and mashed berries and let them work their magic.

Why reach for a processed energy bar when you can make your own all-natural, low-sugar bar in 30 minutes?

Need more plant power in your life? This vegan dish featuring carrots, broccoli, ground almonds and the superfood spice turmeric will rev up your metabolism and keep you satisfied for hours.

These fruit-and nut-packed energy bites are the ideal grab-and-go snack, perfect for any time of day.

High-protein teff creates a rich porridge that can be combined with fruits of all varieties. Lightly spiced, this sweet and creamy breakfast is an ultra-satisfying way to start the day.

This vegetable-rich stir-fry is made even more nutrient-dense with the addition of kelp noodles, small noodles made from algae that are low in calories yet high in minerals

Food blogger Sapana Chandra of Real + Vibrant shares one of her favorite clean recipes: Indian Aloo Gobi.

Forget everything you thought you knew about cooking dry beans. Our easy trick lets you skip the long soaking step and make them — start to finish — in your slow cooker. Plus, we have three creative ways to use them.

Blue Majik is a natural extract of spirulina that’s mainly composed of phycocyanin, a bright blue pigment with antioxidant effects that may help boost your immune system and fight cell and DNA damage. Phycocyanin is also a natural anti-inflammatory that may help relieve pain 
after workouts.

Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.

The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.