Vegan

Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

This velvety lentil stew, brightened with shredded apple and fresh ginger, is the antidote to holiday excess.

This is not your average roasted vegetable recipe. With unexpected additions like sherry vinegar, paprika, and mint–and the nutty addition of spiced pecans–this dish is a holiday must-have if you want to impress your food-fanatic friends.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

Bronze garlic chips in vegetable oil, then use the fragrant oil to stir-fry cooked rice. Top with fresh herbs, those crispy garlic chips, and—if you’d like—a fried egg.

This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.

Think of this as an all-purpose garlic sauce. Once you get the hang of making it, try swapping cashews or blanched hazelnuts for the almonds.

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.

The garlic, ginger, and chile sauce that flavors this dish is one of the popular sauces used in Indo-Chinese cuisine.

Leftover rice and canned beans makes this recipe quick and easy to throw together at the start of any day.

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.