Vegan Recipes
Vegan recipes — no meat, dairy, eggs, or honey, as written.
63 recipes
Dabo Kolo Spiced Crunchy Bites
Ethiopian snack of stiff berbere-spiced dough rolled into thin ropes, cut into pellets and baked dry until hard and crunchy. Keeps for weeks in a sealed jar.
Crumbled Tofu Larb
Crumbled firm tofu browned hard in a skillet, then tossed off the heat with lime, chile, toasted rice powder, and a fistful of mint. Sour and hot rather than rich.
Congee with Ginger and Scallion
Rice simmered far past done in ten times its volume of water until the grains collapse into a thick, savory porridge, scented with ginger and finished at the table.
Chile Lime Pepitas
Hulled pumpkin seeds toasted in a skillet until they puff and pop, then tossed off the heat with lime juice, ancho chile and salt so the seasoning dries onto them.
Chickpea and Apricot Tagine
Dried chickpeas simmered slowly with ras el hanout and saffron, then finished with dried apricots, preserved lemon, and green olives. Sweet, sour, and salty in a single pot.
Che Chuoi Banana Coconut Pudding
Ripe bananas simmered in sweetened coconut milk with tapioca pearls until the pearls turn clear and the liquid thickens. Served warm with toasted peanuts and sesame for crunch.
Chana Masala
Chickpeas simmered in a deeply cooked tomato-onion masala with ginger, garam masala, and amchur for a sour finish. Canned chickpeas keep it on a weeknight timeline.
Causa Limena Potato Terrine
Riced yellow potato worked with aji amarillo paste, lime and oil into a smooth putty, layered cold around sliced avocado and pressed in a loaf pan so it cuts into clean slices.
Caribbean Sweet Potato Pudding
Hand-grated sweet potato baked slowly with coconut milk, dark brown sugar and warm spice into a dense, moist pudding. Fine cornmeal stands in for wheat flour and gives it a sliceable body.
Caribbean Rice and Peas
Long-grain rice steamed in coconut milk with kidney beans, thyme, scallion and allspice. A whole Scotch bonnet rides on top for perfume, left unpierced so its heat stays out of the pot.
Black-Eyed Pea Salad
Black-eyed peas tossed with diced bell pepper and celery in a sharp sweet-sour vinegar dressing. It improves in the refrigerator, so it is worth making the day before.
Azifa Green Lentil Salad
An Ethiopian cold lentil salad: green lentils simmered just to tender, then dressed while warm with mustard, lemon, green chile and red onion so the flavor soaks in as it chills.
Atchara Pickled Green Papaya
Shredded green papaya drawn down with salt, then packed with ginger, carrot and garlic in a cold sweet-sour cane vinegar brine. A refrigerator pickle meant to cut through fried and grilled food.
Akara Black-Eyed Pea Fritters
West African fritters of black-eyed peas soaked and skinned, blended to a smooth paste and beaten until light, then spooned into hot oil so they puff crisp outside and stay fluffy within.
All-Purpose California Beef Rub
A versatile coffee-based rub perfect for tri-tip and other cuts of beef, featuring a balanced blend of coffee, garlic, and warm spices.