Vegan Recipes

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Mung Bean Dal with Apples, Coconut, and Mint

By Mark Bittman Published November 17, 2024

Nori “Shake”

By Mark Bittman Published November 9, 2024

Fresh Tomatillo Salsa (Pico de Gallo Verde)

By Mark Bittman Published November 8, 2024

Tempeh-Peanut Chili

By Mark Bittman Published November 7, 2024

Peanut Butter-Banana Smoothie

By Mark Bittman Published November 7, 2024

Vegetarian Rice Noodles with Basil

By Mark Bittman Published November 6, 2024

Salmoriglio: Lemon and garlic dressing

By The Editors Published October 29, 2024

Broccoli Rabe and Garlic Soup

By Mark Bittman Published October 29, 2024

Tomato, Carrot and Celery Juice

By Mark Bittman Published October 22, 2024

Oven-Dried Tomatoes

By The Editors Published October 21, 2024

Sichuan Stir-Fried Potatoes

By The Editors Published October 21, 2024

Caramelized Roast Cabbage 

By The Editors Published October 21, 2024

Hearty Minestrone

By Mark Bittman Published October 17, 2024

Falafel, Fixings, and Zhug

By Mark Bittman Published October 15, 2024

Tamarind Tempeh Kebabs

By Mark Bittman Published October 12, 2024

Vegetable Paella

By Mark Bittman Published October 11, 2024

Vegetable Masala with Turmeric Tomato Sauce

By Mark Bittman Published October 11, 2024

Tofu Curry, Massaman Style

By Mark Bittman Published October 11, 2024

Warm-Pickled Cauliflower Salad with Roasted Red Peppers

By Mark Bittman Published October 9, 2024

Edamame with Chili Salt

By Mark Bittman Published October 6, 2024