Vegan

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Eat these pecans by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Firm yet tender veg is simply a matter of getting the quantity, time, and temperature right—and this roasted sweet potato recipe has all three.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

A silky-smooth soup from Marcus Samuelsson’s cookbook, The Rise.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.