27 Delicious Vegan Dishes for the Meat, Dairy, and Eggs-Free

Vegan cooking, in very general terms, is plant-based cuisine. Veganism, a subset of vegetarianism, is based on consuming no meat, poultry, seafood, dairy, or eggs. Foods using animal by-products—such as honey, gelatin, whey, casein, and rennet—are also avoided. You might think that adopting these restrictions would result in a very limited and flavorless daily menu, but with some creativity and a fuller understanding of vegan options, it's easy to have a varied and delicious vegan diet.

To help demystify vegan cooking further, Epicurious turned to Colleen Patrick-Goudreau, author of The Vegan Table. Through Patrick-Goudreau's promotion of a whole food approach to eating—saying yes to more fresh fruits and vegetables, increasing one's intake of whole grains, and limiting one's consumption of processed foods—it is easier than expected to adopt as well as liven up a vegan diet. Just try our tips and some of our delicious vegan recipes.

Learn more about veganism at American Vegan Society and The Vegan Society.

More tips for vegans:

• Don't be surprised if you're feeling fatigued when you start a vegan diet. Fruits and vegetables are lower in fat than animal meats, thus lower in calories. Patrick-Goudreau suggests boosting your energy level by increasing your caloric and fat intake with foods like avocado or snacking on some peanut or almond butter. Consider fiber-rich whole grains such as quinoa, brown rice, and oats, as well as bananas and dates as sources for protein.

recipe to try:
Asian Avocado Salsa

• Transition to a vegan diet by making vegan versions of some of your favorite dishes. Like cheese on your pasta? Replace the dairy component with some toasted pine nuts for a rich and savory flavor.

recipe to try:
Spaghetti with Olive and Pine Nut Salsa

• Miss your favorite dish's meatiness? Used to having meat in your chili? Replace the meat with mushrooms, or legumes such as lentils and beans, as well as tofu, seitan, and tempeh, all of which can add texture and mouthfeel.

recipe to try:
Navy Bean Gravy

• Vegan food doesn't have to be bland and boring. In reality, "all the flavors we spice our meats with are plant-based: onions, chutneys, garlic, spices, herbs, salt, and pepper," says Patrick-Goudreau. Explore the spice drawer and you'll add zest to your food.

recipe to try:
Rhubarb, Cherry, and Golden Raisin Chutney

RECIPE

Moby's Vegan Blueberry Pancakes

Epicurious  | March 2008

by Moby

yield: Makes 4 servings (12 pancakes total)

Editor's note: Moby shared this recipe exclusively with Epicurious. To read more about Moby and take a peek inside his kitchen, click here.

Moby has been a practicing vegan for 20 years. He makes these vegan pancakes with organic ingredients, including lots of fresh berries, and serves vegan sausage alongside.

Ingredients

• 1 1/2 cups whole-grain spelt flour
• 1/2 cup oat bran
• 1/2 cup wheat bran
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 cups plain full-fat soy milk or rice and soy milk blend*
• Vegetable oil for cooking

• 1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving

• Maple syrup for serving

*Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor. It's available in natural food stores and from edenfoods.com.

Preparation

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.

Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

Vegan Morning Mains & Evening Entrées

• Moby's Vegan Blueberry Pancakes
• Citrus-Scented Seeded Muffins
• Grilled Veggie and Tofu Stack with Balsamic and Mint
• Mushroom Pecan Burgers
• Jerusalem Chickpea Sandwich Filling
• Tempeh and Eggplant Pot Pies
• Spaghetti with Olive and Pine Nut Salsa
• Spicy Two-Bean Vegetarian Chili
• Pumpkin Stuffed with Vegetable Stew

Vegan Appetizers, Sides, and Accompaniments

• Smoke-Roasted Rustic Root Vegetables
• Warm Tofu with Spicy Garlic Sauce
• Black Bean and Rice Salad
• Roasted Cauliflower with Indian Barbecue Sauce
• Bean-creamed Spinach
• Navy Bean Gravy
• African Curried Coconut Soup with Chickpeas
• Bruschetta with Fava Beans, Greens, and Blood Oranges
• Zucchini-Basil Soup
• Asian Avocado Salsa
• Rhubarb, Cherry, and Golden Raisin Chutney
• Lentil Salad with Tomato and Dill

Vegan Sweets & Savories

• Fresh Fruit Ice Trio: Lime, Watermelon & Pineapple
• Beet Bundt Cake
• Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping
• Chocolate Chip Cookies/Cookie Sandwiches
• Pumpkin Seed Brittle
• Orange and Kiwi Compote with Toasted Almonds

 

Find More Favorite Vegan Recipes:

• Our Favorite Vegetarian Recipes
• Our Favorite Burgers
• Our Favorite Pizzas

by Esther Sung