63 Vegan Recipes You'll Want To Make All the Time

Whether you're new to eating entirely plant-based (and not including animal products of any kind) or have been following a vegan diet for years, it never hurts to have some fresh recipe inspiration — and that's exactly what we're delivering here with these recipes. From vegan breakfasts that replace eggs with tofu and creamy, dairy-free soups for lunch to meatless mains and even chocolaty vegan desserts — you'll find something for every craving.

One of our favorite places to start? A vegan version of a homey favorite: tuna noodle casserole. Here, tofu and garbanzo beans stand in for the tuna, and a sauce made from crispy sauteed cremini mushrooms and cashew milk replaces the traditional canned mushroom soup. Filled with pasta shells and sweet peas and topped with salty crackers and fresh parsley, this hearty meal ticks all the comfort boxes.

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

These tender biscuits will wow even non-vegans! The almond milk and plant-based butter provide a moist, flaky texture, similar to the dairy-based classic. We added some scallions and fresh cracked black pepper for a tasty recipe everyone can enjoy.

If you like a softly scrambled egg on toast, you’re going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.

We adore these vegan cookies for several reasons, including their golden-brown edges, soft centers and generous portion of dairy-free chocolate chips in each. Vegan brown sugar and a touch of vegan molasses are included for a hint of caramel-like flavor in each bite. Also good: The cookie dough can be baked immediately, no refrigeration or chilling required first, making these treats as convenient to make as they are delicious to eat.

This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. Use umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.

This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that’s ready to soak up tons of flavor. It’s a simple hack that will rocket your tofu game to the next level!

Whether you are sticking to meatless Mondays or eat plant-based every day, this vegan version of shepherd’s pie will satisfy any cravings for that warming winter classic. It looks just like the meat version and tastes just as good. We streamlined the process (including using frozen peas and carrots and baking the pie in the same skillet used to cook the vegetables) to make the dish as accessible and weeknight-friendly as possible. Note that although a food processor chops the mushrooms really fast, you can use a knife, if you prefer.

Whether you follow a plant-based diet or are just looking for a dairy-free alternative, this creamy macaroni salad is the perfect dish for your next summer BBQ or weeknight meal. We kept the same components of a typical creamy macaroni salad–tender elbow pasta, crunchy celery, sweet bell pepper, a hint of mustard and splash of vinegar–but swapped in vegan mayonnaise and vegan sour cream. Everybody will go back for seconds.

Our plant-based Caesar salad covers all the flavor bases of the original, and then some. A classic Caesar gets savory umami from anchovies, Parmesan and Worcestershire and richness from egg yolks. We created an easy protein-packed dressing in the food processor of silken tofu, nutritional yeast and vegan Worcestershire sauce along with the traditional lemon and garlic. This velvety, super-flavorful dressing joins sourdough croutons and a unique garnish of crunchy fried capers for a satisfying salad that’s deliciously vegan.

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Brownies can be difficult to adapt for different dietary needs, but we've cracked the case. Creamy almond butter contributes to the fudgy texture, while almond flour keeps them from becoming cakey. Decadent and prepared with wholesome ingredients, they're free for anyone to enjoy!

Ripe banana, a common replacement in vegan recipes, pulls double duty here as both an egg substitute and a delicious pop of flavor. In this case, the riper the banana the better! We recommend using unsalted vegan butter which lends a flavor reminiscent of traditional pancakes, but coconut oil also works in a pinch.

This rich, hearty recipe satisfies all your winter soup cravings. It includes the traditional aromatic vegetables, spices and broccoli but swaps the milk, cheese and butter with soaked cashews, nutritional yeast and other seasonings for a rich and savory taste and texture.

Vegan cheese has come a long way since its early days on the supermarket shelf, but not all vegan cheese is created equal. Some melt into creamy cheese sauce better than others, like we found out when putting together this recipe.

Shiitake mushrooms are the secret ingredient in these vegan baked beans — even meat lovers won’t miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.

We combined the beloved ingredients in pumpkin bread – creamy pumpkin puree, warm fall spices and a generous pour of vanilla – but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it’s still warm if you can’t resist!

This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.

We took classic, creamy potato salad — a summer-time favorite for picnics and BBQ’s — and transformed it to a vegan-friendly side dish. The splash of vinegar and addition of chopped cornichons add just the right amount of zip and crunch.

Raw cashews are transformed into a creamy and flavorful dairy-free queso that'll cure all your cravings.

Like our favorite traditional lemon bars, these vegan ones are tangy, not too sweet and super lemony. But as the topping (a combination of vegan sugar, flour, cornstarch and cashew milk) is egg-free; it’s boiled rather than baked on the shortbread base. The sunny color comes from a pinch of turmeric in lieu of egg yolks (don’t worry, you won’t taste it). Using a virgin coconut oil in the base lends a lovely coconut note.

This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant – but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.

Knobby, starchy russet potatoes are the humble heroes of comfort foods that run the gamut from homey to luxurious, especially when partnered with dairy. This soup is one of the homier ones: lots of potato, plus some cashew milk and vegan sour cream make for a creamy, chunky, loaded-potato kind of soup. Despite the name, we boil the potatoes in vegetable broth and cashew milk instead of baking, which speeds things up and increases the potato flavor. Be sure to pull out a good amount of cooked potato before pureeing the soup or it will edge toward mashed potatoes. As for the potato peel topping (a vegan alternative to bacon bits), the less potato flesh you remove with the peel the crispier your fried bits will be.

These dairy and egg-free waffles are just as crisp, tender, and flavorful as the traditional kind. Whole-wheat flour makes them extra healthy, and soy milk provides just the right amount of creaminess to the batter. Top with your favorite maple syrup or nut butter.

This smoky roasted eggplant dish from India is one of our favorites. It’s served as a main course, as part of a selection of dishes in a thali. Different versions are made in various parts of the country but this Punjabi recipe is the most popular. The best flavor and smokiness comes from roasting the eggplant on a direct flame or grill. Recipe developer Nidhi Jalan never adds dried spices to my baingan bharta in order to really taste the smoky eggplant with sweetness from the onions, tang from the tomatoes, a little heat from the green chiles and a burst of freshness from the cilantro. It’s precisely this combination of flavors that makes this dish so amazing!

This healthy vegan egg salad recipe uses tofu in two ways: First, to make a creamy delicious “mayo” that holds the salad together with bright and fresh flavors, then cut into small cubes to resemble chopped egg whites.

This plant-based riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.

This delicious vegan stew has everything you need when you’re craving comfort but also want a healthy, nutritious meal. Pureeing the squash after it cooks makes it nice and creamy, no actual cream is required. Tomatoes give the stew a rounded flavor with acid and sweetness while harissa gives it satisfying spice that’s not overwhelmingly. The chickpeas add heartiness and protein and it’s a full meal in just one delicious plant-based bowl!

This is a super-tasty vegan take on the beloved Japanese dish unadon--grilled eel in a sweet, sticky sauce served over steamed white rice. ("Don," short for donburi, indicates it’s served in a rice bowl.) Here, eggplant stands in for eel. The recipe is quick and easy to make and a real crowd pleaser with non-vegans, too. Peeling the eggplant means there’s no tough skin to cut (or chew) through while you’re eating it, especially convenient if you are using chopsticks, but feel free to skip that step, if you like. Sansho pepper is a classic topping for unadon and is also good on the eggplant.

Our healthy vegan tofu mayo duplicates the bright flavors of an iconic mayonnaise we all know and love. In fact, we developed this recipe side-by-side with a jar of that store-bought non-vegan mayo, tasting both kinds until we reached the balanced flavor of the original. We chose to make our tofu mayo with shelf-stable extra-firm silken tofu, which gives the mayo a creamy texture and makes it easier to spread than versions made with refrigerated silken tofu that is packed in water. Use this mayo in vegan sandwiches, pasta salad or potato salad, or go beyond the vegan realm and spread it lavishly on a classic BLT or other meaty sandwiches.

Baked ziti is a warming, cozy and cheesy classic. This version is generously dressed with a simple homemade tomato sauce loaded with earthy sautéed mushrooms. The ziti is filled and topped with some of our favorite vegan ricotta and mozzarella cheeses, so you don’t lose any of that creamy richness when you’re not eating dairy.

Healthy seed crackers are the perfect way to add a bit of crunch to your morning chia bowl or vegan yogurt parfait. In this recipe, oats, seeds, salt and maple syrup come together to creative impossibly-simple crackers. Not only are they delicious and crunchy, they’re packed with nutrients, too.

These sweet desserts are a perfect treat for you and friends and family, whether you're vegan or not. The pavlovas themselves are made with aquafaba -- the liquid from a can of chickpeas (instead of the usual egg whites). They bake up wonderfully crisp on the outside and with a fluffy marshmallow-like interior. We added a touch of unsweetened cocoa to the base and topped it with a whipped coconut cream and lightly sweetened strawberries.

This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won't miss the fish in this satisfying salad.

Granola might be intended for breakfast, but when it tastes this good, you know you’ll be munching on it all day long. Free of eggs or dairy, this crunchy snack is packed with healthy foods like pecans, oats and coconut. Don’t worry, there’s plenty of maple syrup and dark brown sugar to sweeten it up, too.

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.

A vegan key lime pie bursting with bright citrus flavor, hints of coconut and a salty-sweet crispy crust? Absolutely! The secret to the silky-smooth filling is to soak cashews in coconut milk, rather than water, until completely softened and blending until creamy. This sunny treat comes together with minimal effort and results in zesty flavors that will transport you straight into summer!

This vegan soup offers a beautiful balance of flavors with earthy lotus root, sweet carrots and jujubes dates, warming ginger and savory mushrooms and peanuts. Soups like this one are a staple on many Chinese family’s dinner tables not only because they’re light and delicious but also because their ingredients are believed to have healing properties. According to traditional Chinese medicine, a soup’s botanical ingredients, broadly known as “herbs,” are thought to help with everything from calming inflammation to improving vision to boosting energy. Regardless of health claims, it’s certain that each plays a role in making this soup comforting and refreshing, with eye-catching wedges of lotus root as the star. Although most recipes for lotus soup contain pork ribs we made this one vegan, using shiitake mushrooms to give the broth depth of flavor instead. Many of the ingredients require soaking, so be sure to start the process either the night before or in the morning so that you can have this nourishing hot soup ready by dinner.

This popular seasonal dessert is made with Gajar or carrots in North India in the wintertime, when red carrots are abundantly available. While most desserts in India are too sweet for my taste, this gem is delicate and heavenly. Traditionally made with milk and ghee, it's also good with almond milk and lots of crunchy fried pistachios as a garnish.

If you love the taste of smoothies but are tired of drinking your breakfast, try a smoothie bowl. This slightly-thicker take on the traditional recipe is a fun way to get all the same vitamins and nutrients that are packed in a standard smoothie, just in a spoon-able dish instead. Top with sliced banana or chopped nuts for a bit of extra texture.