Browse 24 recipes collected around vegan.
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◷ 70 minmedium
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Oct 16
◷ 60 minmedium
A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.
Oct 16
◷ 55 minmedium
A vibrant North African-inspired tagine featuring tender spring vegetables and protein-rich chickpeas slow-simmered with aromatic spices, served alongside fluffy harissa-spiced couscous. This vegan dish highlights seasonal produce with a warming yet fresh flavor profile, perfect for a healthy and comforting meal.
Oct 16
◷ 50 minmedium
A vibrant springtime risotto featuring fresh peas and artichokes, paired with lemon-marinated asparagus tempeh for a protein-packed vegan main. Slow-cooked arborio rice is stirred to creamy perfection, highlighting seasonal greens and citrus zest.
Oct 16
◷ 30 mineasy
A vibrant and fresh stir-fry featuring spring vegetables like asparagus, sugar snap peas, and baby carrots, combined with crispy tofu cubes. Tossed in a tangy lemon-ginger sauce, this dish celebrates the flavors of the season with a healthy, plant-based protein option.
Oct 15
◷ 35 mineasy
A vibrant and fresh recipe featuring seasonal spring vegetables marinated with lemon and herbs, paired with grilled tofu skewers. Perfect for a light, vegan-friendly meal that highlights the flavors of the season through grilling, adding a smoky depth without overpowering the natural freshness of the produce.
Oct 15
◷ 50 minmedium
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Oct 15
◷ 70 minmedium
A warming autumnal Moroccan-inspired tagine featuring roasted butternut squash and spiced chickpeas, served over fluffy herb-infused couscous. This vegan dish highlights seasonal produce and employs roasting and simmering techniques to develop deep flavors.
Oct 15
◷ 25 mineasy
A vibrant and healthy stir-fry featuring tender spring asparagus and protein-rich chickpeas, tossed in a zesty lemon-tahini sauce. This quick and easy dish celebrates seasonal produce with a delightful balance of flavors and textures, perfect for a vegan main course or a light lunch.
Oct 15
◷ 65 minmedium
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Oct 15
◷ 70 minmedium
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.
Oct 14
◷ 70 minmedium
Roasted acorn squash halves filled with a savory mix of quinoa, wild mushrooms, kale, cranberries, and toasted pecans, drizzled with a maple-tahini glaze for a wholesome, vegan autumn centerpiece.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: carrots, peeled and chopped into 2.5 cm chunks, parsnips, peeled and chopped into 2.5 cm chunks, sweet potato, peeled and chopped into 2.5 cm chunks, butternut squash, peeled and chopped into 2.5 cm chunks, olive oil, divided. Equipment: oven, large baking tray, large bowl, medium saucepan with lid, large skillet or frying pan, measuring cups and spoons, knife, cutting board, spoon or spatula.
Kitchen tip: For best flavor, soak the saffron threads in warm water for at least 10 minutes before adding to the quinoa.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed (about 2x2 cm pieces), olive oil, plus extra for roasting chickpeas, salt, divided, freshly ground black pepper, divided, fresh sage leaves, roughly chopped. Equipment: oven, large roasting tray, large pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, can opener.
Kitchen tip: Peel the butternut squash before roasting for even cooking; if short on time, you can roast unpeeled but it takes longer.
Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: olive oil, large onion, finely diced, garlic, minced, ras el hanout spice mix, ground cumin. Equipment: large heavy-bottomed pot or tagine, wooden spoon, knife, cutting board, measuring spoons, measuring cup, large bowl, fork.
Kitchen tip: Use canned chickpeas for convenience or soak and cook dried chickpeas yourself for a creamier texture.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: arborio rice (about 1 ½ cups), vegetable broth, kept warm (4 cups), dry white wine (½ cup), large onion, finely chopped, garlic, minced. Equipment: large sauté pan or skillet, ladle, non-stick skillet, knife, cutting board, citrus zester or grater, mixing bowl, wooden spoon.
Kitchen tip: Keep vegetable broth warm to maintain cooking temperature and ensure even absorption.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu, pressed and cubed, asparagus, trimmed and cut into 4 cm pieces, sugar snap peas, ends trimmed, baby carrots, thinly sliced, fresh lemon juice. Equipment: large non-stick skillet or wok, small bowl, knife, cutting board, tofu press or heavy plate, spatula.
Kitchen tip: Pressing tofu before cooking is essential to get crispy cubes and prevent sogginess.
Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu (14 oz), asparagus, trimmed and halved, red bell pepper, cut into 2.5 cm (1 inch) squares, zucchini, sliced into 1 cm (0.4 inch) thick rounds, fresh lemon juice (about 1 lemon). Equipment: grill or grill pan, mixing bowl, whisk, knife, cutting board, skewers (wooden or metal).
Kitchen tip: Press tofu well to ensure it absorbs the marinade and grills evenly without falling apart.
Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and diced, carrots, peeled and diced, parsnips, peeled and diced, olive oil (for vegetables), ground cinnamon. Equipment: oven, baking tray, parchment paper, mixing bowls, medium saucepan, fork, knife, cutting board.
Kitchen tip: Make sure to dry the chickpeas very well before roasting to ensure crispiness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: butternut squash, peeled and cubed, olive oil, divided, onion, finely chopped, garlic, minced, ground cumin. Equipment: oven, baking sheet, large wide pot or tagine, knife, cutting board, measuring cups and spoons, mixing bowl, fork.
Kitchen tip: For even roasting, cut butternut squash into uniform cubes about 2.5 cm (1 inch) squared.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: fresh spring asparagus, canned chickpeas (drained and rinsed), tahini (sesame seed paste), fresh lemon juice (approx. 1 lemon), olive oil, plus 1 tbsp for stir-frying. Equipment: cutting board, chef's knife, small bowl, whisk or fork, large non-stick skillet or wok, measuring spoons, measuring cup.
Kitchen tip: Use fresh young asparagus for best texture; thicker stalks can be halved lengthwise.
Preparation takes 25 minutes. Cooking takes 40 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: carrots, parsnips, sweet potatoes, olive oil (for vegetables), salt and pepper. Equipment: oven, baking sheet, parchment paper, steamer or steaming basket, mixing bowls, non-stick frying pan, whisk, cutting board, knife.
Kitchen tip: Steam tempeh before marinating to improve texture and reduce bitterness.
Preparation takes 15 minutes. Cooking takes 55 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: green or brown lentils, butternut squash, peeled and cubed, Brussels sprouts, halved, carrots, peeled and sliced into sticks, red onion, cut into wedges. Equipment: medium saucepan, baking sheet, parchment paper or silicone baking mat, grill or grill pan, large mixing bowl, whisk.
Kitchen tip: Choose lentils that hold their shape well when cooked, such as green or brown varieties, to avoid a mushy texture.
Preparation takes 20 minutes. Cooking takes 50 minutes. Allow 70 minutes in total. Makes 4 servings. Key ingredients: acorn squash, olive oil (for brushing), quinoa, rinsed, vegetable broth or water, olive oil (divided). Equipment: knife, baking sheet, parchment paper or silicone baking mat, medium saucepan with lid, large skillet, mixing bowl, measuring cups and spoons, spoon.
Kitchen tip: Use a sharp knife and exercise caution when halving the squash as the skin can be tough.