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Content tagged with “Vegan”

Vegetarian Chow Fun
A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable...
Crispy Potatoes with Spicy Tomato Sauce
This recipe is inspired by our love of the Spanish tapa Patatas Bravas—crispy bites of potatoes sometimes served with a...
Hoisin-Sesame Salad with Baked Tofu
This Asian-inspired salad is made satisfying with savory baked tofu; carrots and snap peas add crunch. Try this salad...
Spicy Stir-Fried Broccoli & Peanuts
Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or...
Irene’s Winter Salad
Steamed broccoli and cauliflower florets tossed with a tangy lemon dressing is a great alternative to a green salad or...
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille....
Candied Orange Peel
Candied orange peel makes an attractive garnish for many desserts.
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the...
Zesty Salsa with Preserved Lemons
Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a...
Roasted Tomato & Preserved Lemon Sauce
Slow-roasted cherry tomatoes provide a sweet counterbalance for salty, tart preserved lemon in this simple sauce. Toss...
Preserved Lemons
Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked...
Curried Cashews
These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash...
Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit...
Five-Spice Pistachios
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds...
Fig-Anise Compote
Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as...
Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...
Polenta Wedges with Tomato Tapenade
Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.
Roasted Delicata Squash & Onions
Roasting intensifies delicata squash’s flavor. Seasoned with rosemary and maple, this recipe’s great with pork or...
Cranberry-Apricot Delicata Squash
Slice delicata as thinly as you can, toss it in the steamer and you have an almost instant side dish. We like it tossed...
Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
Southwestern Three-Bean & Barley Soup Mix
Making your own dry soup mix from beans and spices couldn’t be easier. Layered in a jar, it makes a very pretty gift.
Winter Salad with Roasted Squash & Pomegranate Vinaigrette
In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and...
Blood Orange-Pomegranate Mimosas
This twist on the mimosa is made with blood orange juice and pomegranate juice. It’s a special way to start any weekend...
Red-Wine Vinaigrette
Try your favorite oils and vinegars in this simple vinaigrette salad dressing.
Mashed Potatoes & Turnips with Greens
This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color.
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