Look to legumes, tofu, tempeh, mushrooms, nuts, and a garden of fresh produce to cook up hearty, satiating plant-based meals ...

Tahini sauce is mounded with honeyed kumquats. Or the sesame seed puree is blitzed with Tuscan kale and completed with tangy ...

Eat the rainbow with this colorful slaw. Purple cabbage, green cabbage, carrots, apples, and bell peppers combine for a light and bright side dish. Lightly salted roasted peanuts add a slight crunch ...

This easy vegetable chow mein is a simple, flavorful weeknight meal. Tempeh is tossed with coleslaw mix, bean sprouts, green ...

Because you’re not made of money. By Tanya Sichynsky Tanya Sichynsky writes The Veggie, New York Times Cooking’s weekly newsletter dedicated to delicious vegetarian recipes. Expensive ingredients do ...

Vegetable egg foo young is one of those classic Chinese takeout dishes that feels instantly familiar and comforting. Made ...

With the plethora of plant-based primers out there, though, it can be hard to decide which cookbook is right for the kind of cooking you want to do. If you’re new to the art of making plants your ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...