Plant-based recipes with comforting simmered sauces, soups and meals.
Bring a warm pot of smoky jackfruit chili to the table with lime-bright guacamole, soft tortillas and cool coconut yogurt. These generous vegan wraps are all about the contrast: tender shredded filling, creamy avocado and a fresh finish, with practical tips for getting the sauce thick enough to wrap happily.
A generous pot of smoky chili brings browned mushrooms, black beans and tender sweet potato together with chipotle, a little cacao and a bright lime finish. Find practical tips for building flavor, choosing your heat and making the most of leftovers, then set out a few toppings and let everyone settle in with a bowl.
Tender potato-and-tofu kofta hold sweet onion, raisin and cashew centers beneath their golden outsides. A silky tomato-cashew sauce brings warm spice to every spoonful, with careful shaping, air-frying and serving tips to help you bring the components together beautifully at the table.
Golden onions, fragrant basmati and warm Cajun spices turn beans and peas into a welcoming one-pot supper. Learn the small liquid-measuring and steaming details that help the rice stay tender, then bring the pot to the table with a crisp salad and a handful of fresh herbs, if you like.
Deep beetroot color, roasted sweetness and a silky coconut finish make this a beautiful bowl to linger over. Ginger warms the beets and carrots, lemon brightens the last spoonful, and practical roasting, blending and make-ahead tips help you turn sturdy vegetables into an inviting soup.
A warming one-pot vegan soup with red lentils, yellow split peas, chickpeas, sweet potato, carrots, kale and aromatic spices, finished with coconut aminos and bright acidity.
Tender baked chickpea-quinoa meatballs with zucchini, spinach and warm spices, finished in a glossy maple ginger-tamari glaze with a bright lemon edge.
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.
Crisp, deeply savory vegan birria-inspired tacos with chile-roasted jackfruit, browned king oyster mushrooms and a warm, lime-bright dipping consomé.
Golden tempeh, sweet potato, mushrooms and zucchini meet creamy coconut curry, fresh ginger and lime. Mango goes into the sauce and onto the finished bowls, while toasted cashews add crunch. Serve with jasmine rice for a generous vegan dinner for two.