Breakfast

Vegan Eggs Benedict

For the Vegan Hollandaise Sauce: 6 ripe yellow tomatoes 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes 1 tsp. Dijon mustard Pinch of white pepper 2 Tbsp. white vinegar or wine vinegar 2 Tbsp. vegan margarine (try Earth Balance brand) 2 tsp. arrowroot mixed in 1/4 cup cold water • Preheat… Read more »

Appetizer and Snack

Delicious Deviled ‘Eggs’

It doesn’t need to be Easter to enjoy a cruelty-free take on deviled eggs. This recipe uses a surprising ingredient that’s probably already in your kitchen.

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Dessert and Beverage

Strawberry Lemonade Cupcakes

Everyone loves a nice glass of strawberry lemonade in the summer, so why not put those same refreshing flavors into a cupcake?

Lunch and Dinner

Sincerely, Katerina’s Protein-Packed Buddha Bowls

If you have any extra veggies that you don’t know what to do with, mix them with rice, baked tofu, and chickpeas to create this vegan, protein-packed bowl.

©Katerina Seigel

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Appetizer and Snack

Vegan Banana Bread

Lunch and Dinner

The Daily Dish’s TVP Chili Sin Carne

Adapted from a recipe by and published by permission of The Daily Dish.

Lunch and Dinner

The Daily Dish’s Easy Vegan Eggplant Curry

Adapted from a recipe by and published by permission of The Daily Dish.

Dessert and Beverage

Linda McCartney’s Gingerbread Cake

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Gingerbread is a much-loved classic bake and this dairy-free version is wonderfully squidgy, sticky and satisfying. This is great just as it is or, when served with some plant-based vanilla ice cream, it makes a delightful dessert.”

© Issy Croker
Lunch and Dinner

Linda McCartney’s Deep-Dish Pie

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “This is a totally gorgeous pie—bring this to the table and everyone will sigh with delight. And as we use ready-made vegan pastry and burgers or meatballs, it is easy to put together. The pastry is widely… Read more »

© Issy Croker
Breakfast

Linda McCartney’s French Toast

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with… Read more »

© Issy Croker

Pledge to Go Vegan

Need a reason to go vegan? How about tens of billions? That’s how many animals are killed for food in the U.S. each year.

Go Vegan Now

Lunch and Dinner

Bomb Veg’s Easy Vegan Toad in the Hole

Adapted from a recipe by and published by permission of Bomb Veg.

© Bomb Veg
Lunch and Dinner

Squash and Quinoa Bowl with Lemon Cashew Dressing

This vegan Squash and Quinoa Bowl with creamy dairy-free Lemon Cashew Dressing from Marco Borges, founder of 22 Days Nutrition, is the perfect lunch.

©22daysnutrition.com

PETA’s Two-Week Vegan Menu

Are you a brand-new vegan? Or a longtime vegan looking to shake up your current routine? PETA’s Vegan Meal Plan is perfect for everyone!

Get Your Meal Plan

Appetizer and Snack

Berry Overnight Oats Crumble Cup

No matter the day, wake up feeling like Beyoncé with this tasty vegan Berry Overnight Oats Crumble Cup from Marco Borges, founder of 22 Days Nutrition.

© 22daysnutrition.com
Lunch and Dinner

Vegan Chicken Parmesan Linguine

You’ll be lusting for more of this lovely linguine topped with vegan chicken Parmesan, which is as simple to make as it is satisfying.

How to Go Vegan in 3 Simple Steps

Going vegan is easier than ever before, but we are here to make it even easier—as easy as 1, 2, 3!

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Appetizer and Snack

Black Beans and RightRice with Roasted Red Peppers

This recipe by RightRice is a tempting take on a classic combo. Black beans and rice are quick and easy and are great in a bowl, in a burrito, or as a savory side.

© BFI
Appetizer and Snack

Quick Cranberry Sauce

Courtesy of Chloe Coscarelli

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind