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Here is where you can find the freshest vegetarian and vegan recipes, handy kitchen tips, and personal stories on the Veggie Recipes Blog, your go-to source for plant-based inspiration. Be sure to sign up for email updates to receive all our new posts, right in your inbox.

Vegetarian kimchi heaped in a dark blue-gray ceramic bowl, pieces of napa cabbage coated in coarse brick-red gochugaru paste with radish matchsticks and scallion lengths, a glass jar of kimchi and half a napa cabbage behind.

Vegetarian Kimchi

The jar at the store is almost always seasoned with salted shrimp and anchovy sauce, and the fix is a cabbage, a bowl and one afternoon.

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A plate of vegetarian banh cuon, thin translucent steamed rice rolls with a dark mushroom and wood ear filling showing through, scattered with golden fried shallots, with cucumber, bean sprouts and herbs and a small bowl of amber dipping sauce with red chili slices.

Vegetarian Banh Cuon

The sheet is steamed by the lid, not fried by the pan, and once you treat a non-stick skillet as a steamer the rolls come out as thin as the ones in Hanoi.

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Vegetarian kimbap slices arranged cut side up on a dark ceramic platter, each showing egg, yellow pickled radish, spinach, carrot and cucumber inside a ring of white rice and black seaweed, scattered with sesame seeds.

Vegetarian Kimbap

The vegetable roll sits at the top of every kimbap shop menu in Korea, and the ham, tuna and cheese versions are all variations on it.

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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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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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