Veganish

Julie Wolman

No-Frills Miso Dressing

by: Joy Belamarich
4.3 out of 5 stars (17 ratings)

The Back-to-Basics Way to Cook Vegetables Our Vegan Cookbook Author Swears By

by: Gena Hamshaw

Eat Like a Vegetarian for a Whole Week

by: Caroline Lange

Canal House's Marinated Zucchini

by: Genius Recipes
4.4 out of 5 stars (10 ratings)

One-Pot Kale & Quinoa Pilaf

by: deensiebat
4.2 out of 5 stars (31 ratings)

How to Make the Most of Leftover Grains

by: Emily Horton

Olive Oil Chocolate Mousse

by: Sara Jenkins
5.0 out of 5 stars (3 ratings)

Olive Oil-Braised Broccoli Rabe

by: Sarah Jampel
4.0 out of 5 stars (3 ratings)

Lentil Meatballs with Indian Fenugreek Sauce

by: feastingathome
4.2 out of 5 stars (19 ratings)

Green Kitchen Stories' Winter Millet Salad

by: The Curious Pear
4.7 out of 5 stars (3 ratings)

The Most Genius Chocolate Chip Cookie Recipe Is Also Vegan

by: Kristen Miglore

The Beginner's Guide to Vegetarian India by Madhur Jaffrey

by: Sarah Jampel

How to Make Homemade Peanut Butter Cups

by: Carey Nershi

Why You Really Do Need Another Pesto Recipe

by: Lindsay-Jean Hard

The Best Vegan Egg Replacer for Baking

by: Sophie - Wholehearted Eats

The Recipe that Made the Food52 Team Love Cashew Cheese

by: Gena Hamshaw

Dinner Tonight: Miso Quinoa Pilaf with Grilled Cucumber and Eggplant

by: Caroline Lange

10 Vegan Cooking Tips We Learned from Cookbooks

by: Riddley Gemperlein-Schirm

Vegan Kale and White Bean Korma

by: Alexandra Tallulah
4.4 out of 5 stars (5 ratings)

Coconut Milk Rice Pudding with Citrus and Ginger

by: Gena Hamshaw
4.0 out of 5 stars (3 ratings)