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 japchae piled on a dark blue-gray ceramic platter, glossy amber sweet potato glass noodles tangled with sliced seared shiitake, blanched spinach, carrot matchsticks, red bell pepper, onion and scallion, scattered with toasted sesame seeds.

Vegan Japchae

Japchae went its first two hundred years without a noodle or a strip of beef in it, so the vegan version has a better claim to the name than the one on most restaurant menus.

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Vegan creamed corn in a rust-glazed stoneware bowl, whole sweet corn kernels suspended in a loose pale golden sauce and scattered with chopped chives, with husked ears of corn on the table behind.

Vegan Creamed Corn

The can of cream style corn in every American pantry lists water, corn, corn starch, sugar and salt, and not one of them is cream.

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Vegan cornbread dressing in a cream stoneware baking dish, a moist glistening golden brown surface of soaked cornbread crumbs flecked with sage and celery, with a soft hollow spooned out of one corner.

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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