Plant-based American recipes, from everyday comfort food to generous sweet treats.
Two tender almond-oat cake layers hold a cool vanilla custard beneath a glossy dark-chocolate glaze. Flax replaces the eggs in this vegan adaptation, giving a denser crumb that welcomes the creamy filling and a careful, generous slice.
Ripe peach, juicy tomatoes and ribbons of yellow squash tumble through tender greens with cucumber and toasted pepitas. A lemon-herb vinaigrette keeps the fruit bright and the salad fresh.
Golden sweet potato cubes share a skillet with zucchini, cherry tomatoes and tender greens. Smoked paprika, cumin and lemon bring the savory edges forward, with cool avocado to finish.
Roasted carrot, softened onion and cashews blend into a golden sauce with nutritional yeast and a little tomato paste. Fold it through warm macaroni for a creamy, savory bowl with a gentle tang.
Canned crushed tomatoes, softened onion and a little grated carrot simmer into a creamy soup. Crisp gluten-free sandwiches filled with savory cashew spread make a warm companion for dipping.
Crisp apples, juicy grapes and celery meet toasted walnuts and pecans in a maple-orange cashew dressing. Parsley and mint keep the creamy salad fresh and fragrant.
Cremini and portobello mushrooms, two kinds of beans and potatoes simmer in a smoky tomato broth. Corn and a little maple syrup round out the stew; a spoonful of vinegar at the end keeps it lively.
Halved baby potatoes roast with rosemary, thyme and lemon zest until their cut faces turn golden. Parsley at the end brings a fresh lift to the crisp edges and soft centers.
Roasted sweet potato gives these cocoa-rich brownies a soft, dense center. Almond and oat flours keep the crumb tender, with optional dark chocolate pieces for little pockets of richness.
Thin apple slices, maple syrup and toasted pecans settle into a buttery vegan crust. Serve it warm for a soft, fragrant filling, or let it cool longer for a tidier slice.