31 Days of Vegan Recipes
Day 1: Bean and Potato Vegan Enchiladas
Ditch the meat and roast up two kinds ofpotatoesfor a colorful and filling vegan meal.
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Day 2: Quick-Pickled Vegetable Salad with Harissa Vinaigrette
F&W’s Justin Chapple knows how to make anysaladmore interesting: pickle the vegetables. The spicy dressing is vibrant, too.
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Day 3: Vegan Breakfast Burrito
This vegan breakfast burrito is made with atofuscramble for a healthy and filling start to your day.
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Day 4: Dandelion and White Bean Salad with Mint and Olives
Dandelion,mint, lemon zest and olives all have some bitterness, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this delicious salad.
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Day 5: Baked Sweet Potato and Tempeh Empanadas
Tempeh has a long way to go before it becomes as popular as other soy products, but its wonderfully firm texture and versatility make it an excellent protein source. Here, it’s a stand-in for ground meat in a vegan bakedempanada.
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Day 6: Stuffed Peppers with Thai Curry Rice and Mushrooms
Usingfish sauce-free curry paste and grapeseed oil instead of butter keeps this main-course vegetable dish vegan.
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Day 7: Vegan Tofu Biryani
Made with fragrant basmati rice and aromatic spices, this healthful vegan tofu biryani smells as good as it tastes.
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Day 8: Double Drive-Thru Veggie Burgers
For a “special sauce,” swap out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing.
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Day 9: Kale-and-Brussels Sprout Caesar Salad
In this plant-basedCaesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are swapped out for dried dulse, a savory, briny seaweed.
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Day 10: Vegan Chocolate Cupcakes with Chocolate Frosting
One trick for making these deep-chocolate vegancupcakesso moist and rich: mix avocado and coconut oil into the batter in place of butter.
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Day 11: Cabbage, Watercress and Pine Nut Dumplings
Momofuku's notoriously pork-obsessed chefDavid Changbreaks type and goes healthful and meat-free with these light dumplings; just be sure to buy vegan wonton or gyoza wrappers.
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Day 12: Vegan French Toast
For our vegan法式吐司我们浸片陈酵母a rich, thick batter of almond creamer, flour, ground flax, maple syrup and brown sugar instead of the usual milk and egg.
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Day 13: Creamless Creamed Corn with Mushrooms and Lemon
Half of thecornis grated into a luxurious puree, which is thickened without cream.
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14天:素食泰式
The tamarind in thestir-frysauce gives this pad Thai—made without any meat or eggs—a real depth of flavor. For more protein, add some crispy tofu just before serving.
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Day 15: Veggie Burgers with Pomegranate Ketchup
Eatingveganfor a month ledRichard Blaisto examine his pantry more closely. He discovered that ground porcinimushroomsadd a meaty flavor to dishes like his veggie burger.
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Day 16: Mixed-Greens-and-Herb Salad with Figs and Walnuts
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Day 17: Grilled Polenta and Radicchio with Balsamic Drizzle
This relatively simple dish of grilledpolentaand radicchio proves it's possible to create something deeply delicious, substantial and vegan with just a handful of ingredients.
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Day 18: Chunky Vegan Potato Soup
Delicious vegetables make a hearty and dairy-free wintersoupthat hits the spot.
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Day 19: Spaghetti with Sun-Dried-Tomato-Almond Pesto
Salted, roastedalmondsand toasty breadcrumbs add a salty richness to this pasta, no cheese necessary.
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Day 21: Korean Sushi Rolls with Walnut-Edamame Crumble
Vegansushihas never been more delicious. These rolls can be served warm.
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Day 22: Winter Salad with Walnut Milk Vinaigrette
Walnutmilk is the key to this creamy, rich-tasting vinaigrette.
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Day 23: Vegan Hot and Sour Soup with Tofu
This vegan version of traditional Hot and Sour Soup bursts with flavor and is wildly easy to make.
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Day 24: Vegan Enchiladas
These enchiladas are stuffed withsquash, mushrooms, kale and corn, then topped with a tangy tomatillo sauce and rich cashew crema.
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Day 25: Moroccan Flatbreads with Roasted Tomatoes
These sweet and tangy flatbreads are a healthy alternative topizza—the creamy curried carrot puree is a surprisingly satisfying substitute for cheese.
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Day 26: Sautéed Cabbage with Cumin Seeds and Turmeric
Sometimes the best dishes are the simplest ones. Sautéedcabbageis simultaneously crisp and tender; making it with cumin and turmeric gives it terrific Indian-inflected flavor.
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Day 27: Creamy Vegan Pumpkin Soup
This veganpumpkinsoup is incredibly creamy, thanks to the addition of coconut milk.
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Day 28: Vegan Coconut Chocolate Mousse
Made with fewer than five ingredients and taking just minutes to make, this healthymousseis a game-changer. Sure, it's dairy-free, paleo-friendly and vegan, but this mousse's greatest asset is taste and texture.
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Day 29: Quinoa Pilaf with Dried Apricots
This fluffy,Moroccan-inspired quinoa dish is the perfect accompaniment for grilled vegetables or rich, spiced stews.
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Day 30: Carrot Osso Buco
InRichard Blais's playful vegan take on osso buco (braised veal shanks), he braises very large pieces of carrots in red wine andmushroombroth until tender. Ground dried porcini mushrooms give the dish rich, meaty flavor.
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Persimmons, Pomegranate, and Purslane with Pepitas
ChefSuzanne Goin’s bright winter salad is a perfectly balanced combination of sweetness, acidity, and crunch.