10 Essential Vegan Recipes to Add to Your Cooking Roster | SAVEUR

10 Essential Vegan Recipes to Add to Your Cooking Roster

Colorful veggie-based dishes that don't taste like you're missing out on anything

Animal lovers rejoice! Not one of these recipes relies on protein substitutes or involves the word "smoothie." Instead, the carotene- and chlorophyll-heavy vegan recipes (or vegan-friendly recipes, once you do a couple super-simple substitutions) will add a splash of color to your dining table, while the dairy-free desserts are so good you'll mistake them for their non-dairy based counterparts.

Beet "Tartare"

Beet "Tartare"

Beet "Tartare"

Yossy Arefi

Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative. Get the recipe for Beet "Tartare" »

Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream

Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream

Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream

Matt Taylor-Gross

Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin's Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don't brown. Get the recipe for Avocado and Apple "Tartare" with Fried Walnut Dumplings and Chive Cream »

Broiled Spaghetti Squash with Walnut-Miso Glaze

Broiled Spaghetti Squash with Walnut-Miso Glaze

Broiled Spaghetti Squash with Walnut-Miso Glaze

Maxime Iattoni

It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze. Get the recipe for Broiled Spaghetti Squash with Walnut-Miso Glaze »

Perfect Vegetable Stock

DIY vegetable stock

Perfect Vegetable Stock

Matt Taylor-Gross

From Tal Ronnen, L.A.'s best-known vegan chef, comes a rich vegetable stock that rivals chicken or beef. Keep a few quarts in the freezer for soups or root vegetable braises. Get the recipe for Perfect Vegetable Stock »

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Matt Taylor-Gross

The chef of Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »

Mexico City Spiced Edamame

Mexico City Spiced Edamame

Mexico City Spiced Edamame

Farideh Sadeghin

We first had this spicy dish, dusted with plenty of cayenne pepper and brightened with lime, as a starter at Brooklyn's Xixa, a Mexico City-inspired restaurant from the owners of Traif. It makes a great simple snack with an ice-cold beer. Get the recipe for Mexico City Spiced Edamame »

Butternut Squash Pepe Soup

Senegalese Thanksgiving, Butternut Squash Pepe Soup

Butternut Squash Pepe Soup

Ryan Liebe

Chef Pierre Thiam's take on this classic autumn soup uses Scotch bonnet chiles for spice and nutmeg for warmth. In Senegal, a similar soup is said to prevent hangovers, so you'll find hawkers selling it outside the bars late at night. Use your favorite type of pumpkin or other fall squashes to substitute for the butternut in this recipe, if you like. For a vegan soup, substitute vegetable stock for the chicken stock. Get the recipe for Butternut Squash Pepe Soup »

Vegan Peanut Butter and Chocolate Chip Ice Cream

Vegan Peanut Butter and Chocolate Chip Ice Cream

Vegan Peanut Butter and Chocolate Chip Ice Cream

Farideh Sadeghin

This vegan ice cream from Brooklyn's Van Leeuwen Artisan Ice Cream takes a classic flavor combination, peanut butter and chocolate, and uses cashew milk to make for an extra rich ice cream. Get the recipe for Vegan Peanut Butter and Chocolate Chip Ice Cream »

Whole Grain Vegan Pie Dough

Whole grain vegan pie dough

Whole Grain Vegan Pie Dough

Laura Sant

To make this multigrain gluten-free pie dough truly vegan, buy brands with labels certifying they are produced without using animal byproducts, such as Bob’s Red Mill flours, Earth Balance shortening, and Wholesome Sweeteners cane sugar, all available at Whole Foods Markets. Get the recipe for Whole Grain Vegan Pie Dough »

Chewy Almond Macaroons

Chewy Almond Macaroons

Chewy Almond Macaroons

Helen Rosner

This recipe produces intensely-flavored cookies that have a crunchy caramelized exterior and a chewy, amaretto-flavored interior. They're a tasty treat to have on hand when guests drop by for a quick cup of tea — they're quick to make, and also keep beautifully in an airtight container at room temperature. Be sure not to over-mix the dough, or the macaroons' characteristic texture will be lost. Get the recipe for Chewy Almond Macaroons »