Best Vegan Recipes Food 52: Delicious Plant-Based Ideas

Vegan cooking has exploded in creativity and flavor over the past several years, and Food52 is home to some of the most inventive and delicious vegan recipes on the web. Whether you’re a lifelong plant-based eater or just exploring more meatless meals, these recipes prove that vegan food is anything but boring.

Think hearty mains, vibrant salads, satisfying soups, and even decadent desserts—all without a hint of animal product. The best vegan recipes on Food52 are loved for their bold flavors, simple techniques, and beautiful presentations.

In this blog post, I’m sharing a list of the best vegan recipes Food52 style, complete with detailed instructions, tips, and serving suggestions. From cozy stews to crowd-pleasing pastas, you’ll find inspiration for every night of the week.

Ready to discover how delicious plant-based eating can be?

Why You’ll Love These Recipes

These vegan recipes are designed with both flavor and convenience in mind. Each dish is crafted to be hearty, satisfying, and packed with nutrients, so you’ll never miss the meat or dairy.

The ingredients are easy to find, and the methods are approachable for cooks of all skill levels. Whether you’re cooking for your family or entertaining friends, these dishes are guaranteed to please a crowd—vegan or not.

Many of the recipes can be made ahead, are meal-prep friendly, and can be customized to fit your taste preferences or dietary needs. Plus, they offer a fantastic way to introduce more vegetables and wholesome ingredients to your table.

If you’ve ever doubted the power of vegan cooking, these recipes will change your mind!

Best Vegan Recipes Food52 Style: Our Top Picks

Let’s dive into a curated list of the best vegan recipes inspired by Food52’s ingenuity. Each comes with an ingredient list, step-by-step instructions, and pro tips for perfect results.

Get ready to bookmark your favorites!

Creamy Vegan Mushroom Stroganoff

Ingredients

• 16 oz cremini or button mushrooms, sliced
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 cup unsweetened cashew cream (or coconut cream)
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 8 oz pasta (penne or fettuccine work well)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Equipment

• Large skillet
• Pasta pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Cook the pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 4 minutes.
3. Add mushrooms and sauté until they release their moisture and begin to brown, about 8 minutes.
4. Stir in garlic, smoked paprika, and a pinch of salt. Cook for 1-2 minutes until fragrant.
5. Add vegetable broth and bring to a simmer. Let reduce for 3-5 minutes.
6. Stir in cashew cream, soy sauce, and Dijon mustard. Simmer for another 3-5 minutes, until sauce thickens.
7. Toss cooked pasta with the sauce. Season with black pepper, and adjust salt as needed.
8. Serve hot, garnished with fresh parsley.

Tips & Variations

• Switch up the mushrooms: Try a mix of shiitake, oyster, and cremini for a deeper flavor.
• Gluten-free option: Use gluten-free pasta and tamari instead of soy sauce.
• Make it extra creamy: Use vegan béchamel sauce in place of cashew cream for a decadent twist.
• Leftovers keep well in the fridge for up to three days.

“Don’t rush the mushrooms! Letting them brown brings out rich, umami flavor—the secret to a satisfying vegan stroganoff.”

Nutrition Facts

Serving Suggestions

• Pair with a crisp green salad and crusty vegan bread for a comforting dinner.
• Top with toasted walnuts for crunch and extra protein.
• Serve alongside roasted vegetables for a nutrient-packed meal.

Roasted Sweet Potato & Black Bean Tacos

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup red cabbage, shredded
• 1 lime, cut into wedges
• Salt and pepper to taste
• Fresh cilantro, for garnish

Equipment

• Baking sheet
• Mixing bowl
• Chef’s knife
• Cutting board
• Oven

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper in a large bowl.
3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. Fill each tortilla with roasted sweet potatoes, black beans, red cabbage, and avocado slices.
6. Squeeze lime over the top and sprinkle with fresh cilantro.

Tips & Variations

• Spice it up: Add a dash of chili powder or hot sauce to the sweet potatoes.
• Make it a bowl: Serve the fillings over rice or greens instead of tortillas.
• Try with other Tex-Mex vegan recipes for a themed dinner night!

“A touch of lime juice brightens the flavors and brings the whole taco together.”

Nutrition Facts

Serving Suggestions

• Pair with a quick vegan vegetable dip and chips.
• Serve with a side of low-calorie vegetable soup for a light lunch.

Vegan Lentil & Vegetable Shepherd’s Pie

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tbsp olive oil
• 3 medium potatoes, peeled and chopped
• 1/2 cup unsweetened plant milk
• 2 tbsp vegan butter
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Equipment

• Large skillet
• Baking dish
• Medium saucepan
• Potato masher
• Spatula

Instructions

1. Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with plant milk, vegan butter, salt, and pepper.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and cook for 6-8 minutes until soft.
3. Add garlic, tomato paste, thyme, and lentils. Stir to coat for 2 minutes.
4. Pour in vegetable broth, bring to a simmer, and cook uncovered until lentils are tender, about 25 minutes. Add more broth if needed.
5. Stir in frozen peas and season with salt and pepper.
6. Transfer lentil mixture to a baking dish. Spread mashed potatoes over the top.
7. Bake at 400°F (200°C) for 20 minutes or until the top is golden.
8. Garnish with parsley and serve hot.

Tips & Variations

• Shortcut: Use store-bought vegan mashed potatoes for a faster meal.
• Add flavor: Stir in a splash of soy sauce or balsamic vinegar to the filling for umami depth.
• Swap in Peruvian vegetable mix for a global twist.

“For a crispy potato topping, broil the pie for 2-3 minutes at the end—but watch closely!”

Nutrition Facts

Serving Suggestions

• Perfect with a simple green salad or steamed broccoli.
• Pair with a glass of vegan red wine for a cozy night in.
• Great for meal prep—reheats beautifully for lunch the next day.

Vegan Chickpea “Tuna” Salad Sandwiches

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 2 tbsp Dijon mustard
• 1 celery stalk, diced
• 2 tbsp red onion, finely diced
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 4 slices whole grain bread
• Lettuce and tomato slices, for serving

Equipment

• Mixing bowl
• Potato masher or fork
• Chef’s knife
• Cutting board

Instructions

1. Mash chickpeas in a bowl until flaky, leaving some texture.
2. Stir in vegan mayo, Dijon, lemon juice, capers, celery, red onion, and black pepper.
3. Spread the mixture on bread and top with lettuce and tomato.
4. Serve as sandwiches or on top of greens for a lighter meal.

Tips & Variations

• Add crunch: Mix in diced pickles or shredded carrots.
• Make it soy-free: Use a soy-free vegan mayo.
• Try with homemade vegetable crackers for a fun snack.

“Chickpeas are incredibly versatile—this salad is also delicious in lettuce wraps or pita pockets.”

Nutrition Facts

Serving Suggestions

• Serve with a side of fresh fruit or cut veggies for a quick lunch.
• Pack in a bento box with crackers and salad for meal prep.

Vegan Chocolate Date Cake

Ingredients

• 1 1/2 cups Medjool dates, pitted and chopped
• 1 cup hot water
• 1/2 cup almond milk
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• 8-inch cake pan
• Whisk
• Spatula
• Oven

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Soak dates in hot water for 10 minutes, then blend into a smooth paste.
3. In a large bowl, whisk together date paste, almond milk, coconut oil, and vanilla.
4. Sift in flour, cocoa, baking soda, and salt. Mix gently until just combined.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 28-32 minutes, or until a toothpick comes out clean.
7. Let cool before slicing.

Tips & Variations

• Make it nut-free: Use oat milk instead of almond milk.
• Frost it: Top with vegan chocolate ganache or dust with powdered sugar.
• Love dates? Don’t miss this Vegetarian Date Cake recipe too!

“Dates provide natural sweetness and moisture, making this cake rich and satisfying without added sugar.”

Nutrition Facts

Serving Suggestions

• Serve with fresh berries and a dollop of coconut yogurt.
• Enjoy as a tea-time treat or elegant dessert after dinner.

Conclusion

These best vegan recipes Food52 style showcase just how creative, nourishing, and downright delicious plant-based cooking can be. Each dish is a testament to the versatility of vegan ingredients—from creamy pastas to hearty casseroles, zesty tacos, and irresistible desserts.

With so many options to choose from, there’s a vegan recipe here for every craving and occasion.

If you’re inspired by these recipes, be sure to explore more ideas like Veg Recipes for Slow Cooker or brighten up your weeknight with a Vegan Vegetable Alfredo. Plant-based eating has never been easier, more delicious, or more satisfying.

Happy cooking, and may your table always be filled with good food and great company!

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