Vegan

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.

Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.

A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.

This ultra-chocolaty vegan mousse recipe is egg-free, dairy-free, and totally easy. Top the creamy yet light dessert with crackly sesame brittle for contrast.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Use brown sugar to mimic the sweetness of soft white sandwich bread.

Coconut sticky rice with mango is a classic Thai dessert. This easy method eliminates the need for any special equipment.

These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.

Like sparkling lemonade, but funkier

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.

The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms. 

A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.

Everything you want in an easy strawberry smoothie, it’s perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey.