Veggie Recipes Blog

Quick, fresh, veggie favorites made simple

A folded vegan chickpea omelette on a pale ceramic plate, the golden turmeric-yellow pancake opened along one edge to show diced red bell pepper, tomato and wilted spinach, finished with a dusting of pink-gray kala namak and fresh cilantro.

Breakfast

Vegan BBQ jackfruit sandwich with coleslaw and pickles on a bun.

Lunch

Creamy vegan coconut chickpea curry garnished with cilantro, served in a bowl.

Dinner

Vegan tiramisu in a square glass dish, coffee-soaked ladyfingers layered with pale cashew and coconut cream, dusted with cocoa and scattered with dark chocolate curls.

Dessert

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Vegan Cornbread Dressing

Dressing is not stuffing under another name: it goes into the pan loose enough to pour, and that one difference is what most recipes get wrong.

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Vegan broccoli casserole in a cream stoneware baking dish, roasted broccoli florets with browned tips coated in a thick orange-gold sauce under a scattered layer of golden buttery cracker crumbs.

Vegan Broccoli Casserole

The block of Velveeta in the classic was never really cheese, and the trick it was invented to perform in 1918 is the same one a vegan sauce has to pull off.

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Vegetarian tteokbokki in a shallow dark bowl, cylindrical Korean rice cakes coated in a thick glossy deep red gochujang sauce with fried tofu puff strips, sliced shiitake, onion, scallion and toasted sesame seeds.

Vegetarian Tteokbokki

The anchovy broth under Korea’s most famous street food is already half kelp, which means the vegetarian version starts from a much stronger position than most people assume.

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