Browse recipes

A blender sauce of soaked cashews and nutritional yeast that clings to every elbow of pasta: properly creamy, savory and comforting, with not a plastic slice of vegan cheese in sight.

Black garlic mashed into miso and butter until it becomes a dark, jammy paste, then loosened with pasta water into a glossy sauce that clings. Sweet, deeply savory, and on the table in the time it takes the water to boil.

Torn oyster mushrooms dipped in a quick plant-milk buttermilk, dredged in seasoned flour and cornstarch, and fried until shatteringly crisp. The texture lands somewhere very close to fried chicken.

Mashed spiced black beans and corn folded into tortillas and pressed in a dry pan until crisp. Fifteen minutes and mostly from the cupboard.

Chickpeas simmered in coconut milk with thyme and allspice, finished with spinach. Mellow, quick, and entirely from cans and a bag of leaves.

A revithada-style chickpea stew: soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

Twenty-five minutes, one pan, mostly cupboard. The beans break down just enough to make the sauce creamy without a drop of cream.

The most shareable thing in the booklet: a tray of tortilla chips scattered with cumin-spiced black beans, drizzled with blender cashew queso, then loaded with salsa, avocado, pickled jalapeños and cilantro.

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

Canned tomatoes and white beans simmered with garlic then blended smooth, so the beans do the work of cream. Fifteen minutes of cooking and almost nothing to chop.

Crisp cubes of tofu in a sun-dried tomato cream sauce that tastes like it took an hour. It takes half of one, and that is the reason people keep making it.

Couscous steamed in a spiced tomato and chickpea broth in the same pot. No draining, no timing, and it is done in twenty minutes.

Shop-bought gnocchi roasted straight from the packet with cherry tomatoes until the gnocchi crisp at the edges and the tomatoes burst into a sauce. One tray, no boiling.

Orzo cooked risotto-style in stock so it comes out creamy without cream, finished with frozen peas, lemon and a lot of mint. One pot, twenty minutes.

A patty pressed thin against a screaming hot pan until the whole underside turns to lace and crust. Cheese, pickles, and a bun that has seen butter.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

Soba, edamame and broccoli in a light soy-sesame dressing, served warm or cold. About as fast as dinner gets.

Cold buckwheat noodles in a nutty sesame dressing, loaded with edamame and crunchy raw vegetables. Fifteen minutes, and it is better after an hour in the fridge.

Numbing, savory and fast. Mushrooms stand in for the pork and nobody misses it. The chili bean paste and Sichuan pepper are doing the real work.

A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

Peppers and onions softened down with harissa and white beans until jammy. One pan, big flavor, and almost entirely from cupboard and freezer.

Thick discs cut from king oyster stems, scored in a crosshatch so they drink up a nori and miso brine, then seared hard until the cut faces caramelize. The sea flavor comes from the brine, not the shape, which is the step most versions leave out.

Garlicky white beans wilted down with kale and lemon in a single pan. Substantial, cheap, and on the table in twenty minutes.

Mushrooms browned hard, then a quick miso broth poured over thick udon. Deeply savory for something that takes twenty minutes and five ingredients.