Best New York Times Vegan Recipe of All Time to Try

If you’re on the hunt for a vegan recipe that has taken the culinary world by storm, look no further than the best New York Times vegan recipe of all time. This dish has earned its reputation for being incredibly flavorful, satisfying, and surprisingly easy to make.

Whether you’re a lifelong vegan or simply exploring plant-based options, this recipe hits all the right notes with its perfect balance of texture, taste, and nourishment. From the first bite, you’ll understand why it’s a favorite among home cooks and professional chefs alike.

What sets this recipe apart is its incredible versatility and wholesome ingredients that come together to create an unforgettable meal. Plus, it’s a fantastic way to impress friends and family with a dish that’s as nutritious as it is delicious.

Keep reading to discover why this recipe stands out, the precise ingredients you’ll need, and step-by-step instructions to make it your own!

Why You’ll Love This Recipe

This recipe is beloved for many reasons, starting with its rich, hearty flavor that doesn’t rely on any animal products. It’s a perfect example of how vegan cooking can be exciting, comforting, and deeply satisfying.

Made with simple pantry staples and fresh produce, it offers a healthy dose of protein, fiber, and essential nutrients.

The recipe is also highly adaptable, allowing you to customize it according to your preferences or what you have on hand. Whether you want to make it gluten-free, add more spice, or tweak the ingredients for a seasonal touch, this dish welcomes creativity.

Additionally, it reheats beautifully, making it ideal for meal prep or leftovers.

Finally, it’s a recipe that will win over even the most skeptical omnivores, proving that vegan food can be just as hearty and flavorful as traditional dishes.

Ingredients

• 1 cup dried brown lentils, rinsed and drained
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 1 can (14 oz) diced tomatoes, with juice
• 2 tablespoons tomato paste
• Salt and black pepper, to taste
• 2 cups fresh spinach or kale, chopped
• Fresh parsley, chopped for garnish
• Juice of 1 lemon

Equipment

• Large saucepan or pot with lid
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Colander (for rinsing lentils)

Instructions

1. Prepare the lentils: Rinse the brown lentils thoroughly under cold running water using a colander. Set aside.
2. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until vegetables are softened and onion is translucent.
3. Add garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, dried thyme, and red pepper flakes (if using). Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
4. Combine lentils and liquids: Add the rinsed lentils, diced tomatoes with juice, tomato paste, and vegetable broth to the pot. Stir everything together, scraping up any bits stuck to the pan.
5. Simmer gently: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 25-30 minutes, or until lentils are tender but not mushy. Stir occasionally and add a bit more broth or water if it looks too thick.
6. Add greens: Once lentils are cooked, stir in the chopped spinach or kale. Cook for another 3-5 minutes until the greens are wilted and integrated.
7. Season and finish: Taste and season with salt, black pepper, and lemon juice. Adjust spices if needed.
8. Serve: Garnish with fresh parsley before serving warm.

Tips & Variations

For a creamier texture, you can stir in a splash of coconut milk or a dollop of vegan yogurt at the end of cooking.

Feel free to swap brown lentils for green or red lentils, though cooking times may vary slightly. If you prefer a smokier flavor, add a dash of liquid smoke or smoked salt in place of regular salt.

For added protein and texture, toss in some cooked quinoa or bulgur wheat. You can also throw in other veggies like bell peppers or mushrooms during the sauté step for extra depth.

If you like it spicy, increase the crushed red pepper flakes or add a finely chopped jalapeño with the onions. For a Mediterranean twist, sprinkle with toasted pine nuts and a drizzle of tahini before serving.

Nutrition Facts

Serving Suggestions

This hearty lentil stew pairs beautifully with a side of warm crusty bread or over fluffy brown rice for a more filling meal. You can also serve it with a fresh green salad tossed with lemon vinaigrette to add brightness and crunch.

For a Mediterranean-inspired plate, accompany it with roasted vegetables and a dollop of homemade hummus. If you’re looking for a quick weeknight dinner, serve it simply with steamed greens and a sprinkle of nutritional yeast for a cheesy flavor.

Want to explore more vegan delights? Check out the Julie Marie Eats Recipes for creative vegan dishes, or try this Low Sodium Hummus Recipe as a perfect appetizer alongside this stew.

Conclusion

This New York Times vegan recipe is a shining example of how plant-based cooking can be both nourishing and delicious. With its robust flavors, wholesome ingredients, and ease of preparation, it’s no wonder this dish has earned such high praise.

Whether you’re feeding a crowd or making a comforting solo meal, this lentil stew offers a perfect balance of taste and nutrition.

Its adaptability means you can make it your own, tailoring it to your preferred flavors and dietary needs. Plus, it’s a wonderful gateway recipe for anyone curious about vegan cooking.

Dive in, savor each bite, and be proud of crafting a meal that’s good for you and the planet. Looking for more inspiring recipes?

Don’t miss the Magic Dough Recipe for a versatile base or the Kosher Sushi Salad Recipe for a fresh, vibrant side.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best New York Times Vegan Chili”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan chili packed with beans, vegetables, and spices. Perfect for a comforting meal any time of year.”, “prepTime”: “PT20M”, “cookTime”: “PT1H”, “totalTime”: “PT1H20M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 large onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “2 medium carrots, diced”, “1 jalape\u00f1o, seeded and minced”, “2 tablespoons chili powder”, “1 tablespoon ground cumin”, “1 teaspoon smoked paprika”, “1 (28-ounce) can crushed tomatoes”, “2 (15-ounce) cans black beans, drained and rinsed”, “1 (15-ounce) can kidney beans, drained and rinsed”, “1 cup vegetable broth”, “Salt and pepper to taste”, “Fresh cilantro for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, bell pepper, carrots, and jalape\u00f1o; saut\u00e9 until softened, about 7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in chili powder, cumin, and smoked paprika; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, black beans, kidney beans, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro if desired.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “6 g”, “carbohydrateContent”: “50 g”}}