Explore All Vegan & Vegetarian

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Tandoori Tofu and Vegetables with Mango-Basil Chutney
Recipes

Meatless Monday Summer Skewers

South Korean chef Jeong Kwan hosted a hands-on class on Korean temple cuisine at ICE’s Los Angeles campus.
Alumni

A Zen Buddhist Nun Walks into a Culinary School

Beans and potatoes are plant-based sources of protein.
Culinary Arts

Annemarie Colbin’s Take on Protein for Vegetarians

The Vegan Suite at the Hilton London Bankside
Culture

The World’s First Vegan Hotel Suite is Here

figs in a blanket holiday appetizer
Recipes

The Perfect Appetizers for Your Holiday Soirée

vegetarian chopped liver made with mushrooms peas and eggs
Recipes

This Mock 'Chopped Liver' Is Even Better Than the Original

valentine's day mushroom tart
Recipes

The Ultimate Vegetarian Valentine’s Day Menu: Part III

vegetarian fig and ricotta toast
Recipes

The Ultimate Vegetarian Valentine’s Day Menu: Part II

vegan almond cake for thanksgiving
Recipes

Five Tips for a Healthier Thanksgiving

books for sale Photo by freddie marriage on Unsplash
Culinary Arts

Books for Cooks: 5 Vegetable-Focused Cookbooks

Pomegranates
Recipes

A Five-Course Vegan Dinner at ICE

Vegan pancakes, seitan strips and dandelion greens with potatoes.
Recipes

Decadent Vegan Breakfast with Adam Sobel of the Cinnamon Snail