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Vegan

If you follow a vegan or plant-based diet and are looking for some new vegan recipes to inspire you, take a look below! Here you will find all of my favorite vegan recipes, including this vegan tuna salad, these spicy vegan ramen noodles, and this vegan green smoothie. 

An overhead shot of a quart of cooked slow cooker black beans.

Simplest Slow Cooker Black Beans
A spring salad in a bowl: greens, radishes, carrots, feta, and walnuts.

All-Purpose Lemon Vinaigrette (5 Ingredients!)
Bowl of just-roasted balsamic mini peppers.

4-Ingredient Balsamic Roasted Mini Peppers
An overhead shot of a jar of pickled jalapeños.

Easy Homemade Quick-Pickled Jalapeños
A whirl of sweet hydration is just what I need as hotter days move in or, as it turns out, even when they don't—I've been making this blueberry-almond smoothie every day, rain or shine, brisk or balmy. // alexandracooks.com

Healthy Blueberry-Almond Smoothie
I can't seem to get enough of this bulgar bowl: a mix of bulgur and lentils, chopped cucumbers and tomatoes, toasted almonds, cilantro, and a lemon-tahini dressing. When you have some of the components prepared ahead of time, the assembly happens quickly! // alexandracooks.com

Bulgur, Lentils, Lemon-Tahini Drizzle
Saffron and Carrot Soup with Olive Oil Toasted Bread and Toasted Almond Dukkah —Yum.

Saffron-Carrot Soup with Toasted Almond Dukkah
This freekeh salad is my favorite kind of recipe, one whose assembly is fluid — as the vegetables roast in the oven, the freekeh cooks stovetop, and you make the dressing — and whose payoff is big: minimal mess and a meal that's at once light and comforting. // alexandracooks.com

Freekeh Salad with Roasted Kale & Cabbage
This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. // alexandracooks.com

Fall Tabbouleh with Apples, Walnuts, and Pomegranates
This recipe for chickpea saute with basil and pine nuts is inspired by the beautiful basil that has been arriving in our CSA: sweat garlic in extra-virgin olive oil, add cooked chickpeas, toasted pine nuts, and lots of salt, pepper, and chopped basil; sauté briefly; and serve immediately. Last Friday evening, a few friends came over for dinner, and we ate these chickpeas with grilled whole Branzino, focaccia, and a simple salad — it was a nice summer meal. // alexandracooks.com

Chickpea Sauté with Basil and Pine Nuts
Curried lentils with kale and coconut

Curried Lentils with Kale and Coconut Milk (Masoor Dal)
Leblebi, a North African chickpea stew, is swirled with a smoky harissa and made with water instead of stock or cream thanks to slow sweating of the onion, brief toasting of the spices, and thoughtful layering of herbs and garnishes. Delicious! // alexandracooks.com

Leblebi (North African Chickpea Soup)

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The Best Lemon-Blueberry Muffins
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Buttermilk Blueberry Breakfast Cake
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Best-Ever Fudgy (Shiny-Topped!) Homemade Brownies
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Soft and Chewy Chocolate Chip Cookies
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Honey-Soy Chicken Drumsticks, Thighs or Wings
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Must-Try, Super-Moist Zucchini Bread
Ali headshot.

About the Author
Alexandra Stafford

Alexandra (Ali) Stafford is the founder of Alexandra’s Kitchen and the author of two cookbooks: Bread Toast Crumbs and The New York Times bestselling Pizza Night. She lives in Upstate New York with her husband, four children, 3 cats, and 1 dog.

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Popular bread recipes

Sourdough recipes + tips

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Seasonal staples

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