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Vegan Garlic Aioli (Creamy, No Eggs)
Vegan garlic aioli should be thick enough to hold a spoon and bold enough to wake up whatever you dip into it, and this version…
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Vegan Ceviche (Hearts of Palm, Bright and Zesty)
Vegan ceviche is what I make when I want a starter that feels fresh and a little special but still comes together with nothing more…
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Vegan Soft Pretzels (Chewy and Golden)
Vegan soft pretzels are really a story about the crust. The classic version gets its dark, slightly tangy shell from an alkaline bath and its…
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Vegan Hot and Sour Soup (Takeout-Style)
Most vegan hot and sour soup recipes lean on chili paste for the heat and tip the vinegar in at the start, and the bowl…
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Vegan Pumpkin Cheesecake (Creamy, No Cashews)
Vegan pumpkin cheesecake usually means either two pounds of store-bought vegan cream cheese or a bowl of soaked cashews, and I wanted neither. My base…
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Vegan Pupusas (Crispy Outside, Soft Inside)
These vegan pupusas come off the griddle crisp and speckled brown on the outside with a soft, steamy middle, and the whole result hinges on…
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Vegan Gyro (Seitan, Pan-Seared and Juicy)
The trick to a vegan gyro that slices like the real thing is to steam the seitan first and sear it second. Steaming sets the…
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Vegan Mozzarella Sticks (Stretchy, Nut-Free)
Vegan mozzarella sticks usually fall into two camps: the ones that make you prepare a whole separate batch of cashew cheese before you even start,…
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Vegan Japchae (Chewy Glass Noodles, Not Mushy)
A bowl of vegan japchae is what I make when I want a noodle dish that works warm or cold, as a side or the…
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Vegan Croquettes (Crispy Outside, Creamy Inside)
Croquettes live or die by the potato mix, and most of the trouble starts with a mash that still holds water. My vegan croquettes begin…
