Vegan

Inspired by traditional Chinese smashed cucumber salad, this sweet and salty version features crunchy Hami melon.

With spicy ginger beer, vodka, and lime juice, a Moscow Mule is a cocktail for all seasons—and one that’s remarkably easy to prepare at home.

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

Quickly cooked-down Sungold tomatoes give fresh marinara vibes to this low-key summer pasta.

Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

Frozen citrus pieces make the base of this refreshing slushy that is salty and sour with a slightly spicy kick!

Just a sprinkle of this hot, warm, and sweet spice blend will enhance any dish—especially when you take a few minutes to make it yourself. 

Vegan or not, these creamy, potato-based hors d’oeuvres will have you coming back for more.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

Whether you don't eat corn or just want a change from your usual popcorn routine, these toasty, seasoned rice cakes make for the ultimate snack.

Tomato powder makes a simple umami-packed seasoning you’ll want to lick off your fingers while you’re snacking.

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

Smashed white beans bring so much creaminess, you don’t even need dairy.

Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.

Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

Even we can't believe how creamy it is.

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.