Vegan

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.

Starring two bitter Italian liqueurs, bourbon, and lemon juice, this four-ingredient cocktail is as easy to make as it is to sip.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

Other types of plant-based protein, such as tempeh or seitan, can be used in this green bean stir-fry.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

These savory, saucy mushrooms are not only an appetizer, but makes a perfect noodle topping too.

Chili oil is a Chinese pantry staple that's easy to make at home. 

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.