Vegan Recipes

Quick vegan mayonnaise made from chickpea cooking liquid, lemon, mustard and oil—an egg-free way to use aquafaba.

Vegan tacos filled with mushrooms and kidney beans, lettuce, tomato, pickles and a homemade tomato-corn sauce.

A fast vegan tofu shawarma sandwich with classic Arabic spices, pickles, vegan garlic sauce and toasted bread, plus evidence-based soy nutrition notes.

Homemade tofu from soy milk and lemon, with adjustable firmness, original step-by-step photos and updated storage guidance.

The original Veg’s Life soy yogurt-style and labneh method, preserved with an important modern fermentation-safety clarification.

Quinoa served with a substantial salad of kidney beans, vegetables, avocado, corn and pasta for a complete vegan meal.

Five-minute vegan parmesan made with cashews, nutritional yeast, garlic and salt for sprinkling over savory dishes.

Simple egg-free mayonnaise made with soy milk, mustard, lemon and vinegar, blended with oil until creamy.

A filling vegan soy-protein sandwich with onion, red pepper, pickles and vegan mayonnaise on whole-grain bread.

Baked Levantine pumpkin kibbeh with bulgur and a savory soy-protein or chickpea filling with nuts and spices.

Vegan cheddar-style cheese made from cashews, red pepper, tahini and nutritional yeast, set with agar for slicing.

Raw-style Levantine vegan kibbeh made with fine bulgur, potato, walnuts and spices, with an optional spicy version.