1 of 80 Photo: Jennifer Causey

We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

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2 of 80 Photo: Jennifer Causey

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.

3 of 80 Photo: Greg Dupree

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you dont have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.

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4 of 80 Photo: Jennifer Causey

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.

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5 of 80 Photo: Jennifer Causey

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6 of 80 Photo: Courtesy of Oxmoor House

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill panjust be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

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7 of 80 Photo: Jennifer Causey

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.

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8 of 80 Photo: Jennifer Causey

This blend is a zippy alternative to hummus; serve with crudits or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).

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9 of 80 Photo: Jennifer Causey

We combine everything you love about Chinese takeoutthe sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetablesinto one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.

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10 of 80 Photo: Jamie Vespa

Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

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11 of 80 Photo: Jennifer Causey

Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.

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12 of 80 Photo: Jennifer Causey

The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves. While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.

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13 of 80 Photo: Jamie Vespa

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so dont be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.

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Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.

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15 of 80 Photo: Jamie Vespa

The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes. If youre craving an extra boost of protein, add shredded rotisserie chicken or grilled shrimp on top.

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Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry. With rich flavor thanks to the sauted onions and combination of herbs, this is a vegan main dish that will fool even the most committed meat-eaters. Serve with a side salad or steamed veggies to complete the meal.

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17 of 80 Photo: Jennifer Causey

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18 of 80 Photo: Hector Manuel Sanchez

We change up the classic oat and nut combo with coconut flakes and starchy buckwheat groats. Look for pale-green groats; the toasted, dark-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another 1/2 cup rolled oats.

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19 of 80 Photo: Greg Dupree

This super-chocolaty smoothie is a tasty nondairy option. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g.

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20 of 80 Photo: Alison Miksch

We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sauted until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.

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21 of 80 Photo: Hector Manuel Sanchez

The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy. Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee.

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22 of 80 Photo: Colin Price

Homemade dressing comes together in minutes and is far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar or container in the refrigerator. If you're cooking for more than one, feel free to double or triple the dressing.

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23 of 80 Photo: Hector Manuel Sanchez

These two-bite treats taste rich and indulgent, with absolutely no added sugar. Each also contains 3g fiber and 3g protein. We find one to be satisfying, but don't feel bad about eating twothat's only 222 calories. Store chilled in an airtight container for up to 1 week.

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24 of 80 Photo: Greg Dupree; Styling: Lindsey Lower

It may seem too good to be true, but its not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you likepeanut, cashew, or sunflower butter would be delicious. And if canned chickpeas arent in your pantry, you can use another mild legume; try cannellini or navy beans.

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25 of 80 Photo: Jennifer Causey

If any one dish is devoured quickly and constantly (usually by the fistful) throughout the holiday, its snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.

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26 of 80 Photo: Jennifer Causey

Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them.

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27 of 80 Photo: Hector Manuel Sanchez

This brittle is sweet and mildly bitter all at onceowing to the caramel flavor of the cooked sugar. We added everything youd find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.

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Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.

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29 of 80 Photo: Jennifer Causey

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying powereven after they've been tossed with dressingwhich makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

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30 of 80 Photo: Jennifer Causey

You get deep umami richness from mushrooms and soy sauceno need for any meat drippings or poultry/meat stock. Cremini mushrooms have a deeper flavor than button mushrooms, but you can use those in a pinch. For even deeper, more savory flavor, replace half of the cremini with shiitake mushrooms.Thyme and mushrooms are a match made in heaven. If you dont have fresh thyme, you can use 1/2 tsp. dried thyme. Make ahead: You can store in the fridge a couple of days in advance of when you need it, but we wouldnt recommend freezing.

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31 of 80 Photo: Greg Dupree

If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nutsbut patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.

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32 of 80 Photo: Jennifer Causey

To really jazz up your healthy holiday spread, bring a whole roasted cauliflower to the table, and then "carve" and dress it with a light vinaigrette, pomegranate arils, pine nuts, and parsley. Pomegranate adds a refreshing dose of natural sweetness for minimal added sugar.

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33 of 80 Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Make a big perfect pot of lentils to start your week off on the right food. You can add them to salads orserve them as sides.Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.

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Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.

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35 of 80 Photo: Iain Bagwell

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Vegan Recipes - Cooking Light