These Were Our Most-Saved Vegan Recipes of the Year—Comforting, Bold, and Anything but Bland

Think vegan food is bland? Our most-saved vegan recipes of the year prove otherwise.

By
Genevieve Yam
Genevieve Yam headshot
Genevieve Yam
Senior Editor
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.
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Published December 29, 2025
Hand dipping a sweet potato fry into a bowl of sauce sweet potato fries arranged on a plate

Serious Eats / Mateja Zvirotić Andrijanić

Vegan food gets a bad rap—it’s often dismissed as bland, when it’s anything but. This year, our readers saved a wide range of vegan recipes on MyRecipes, our free tool for tracking your favorite dishes. Comforting soups and stews were especially popular, as were bright, refreshing salads. Below, you’ll find our most-saved vegan recipes of the year. Whether you’re trying to eat more plant-based meals or just craving bold, vegan-friendly flavors, there’s sure to be something here for everyone.

  • The Best Crispy Roast Potatoes Ever

    The best crispy roast potatoes ever in a bowl on a blue background.

    Serious Eats / Vicky Wasik

    These flavorful spuds are one of our most popular recipes, and they just happen to be vegan if you use oil. Tossed in a flavorful coating of garlic and herbs, they have an incredibly crisp and aromatic crust.

  • Zesty Lemon Vinaigrette

    Lemon vinaigrette in a small bowl next to a plate of greens.

    Serious Eats / Jen Causey

    Brighten salads with this creamy, invigorating vinaigrette, which gets bold, bracing flavor from both lemon juice and zest—and takes just five minutes to make.

  • Three-Bean Salad

    Bowl of mixed bean salad with greens and utensils on a patterned tablecloth

    Serious Eats / Qi Ai

    This crisp-tender, tangy three-bean salad that comes together in minutes—perfect for cookouts, potlucks, or any table that needs a fresh, easy side. To make this dish truly vegan, simply swap the honey with maple or agave syrup.

  • 15-Minute Creamy Tomato Soup (Vegan)

    A bowl of creamy vegan tomato soup on a stone background with a spoon to the right of the bowl. The surface of the soup is drizzled with olive oil and sprinkled with chopped herbs.

    Serious Eats / Eric Kleinberg

    Making excellent tomato soup is almost as easy as simply opening a can. This speedy version gets its rich, creamy texture from the emulsion of olive oil and bread, which prevents the separation of the oil and water in the tomato juices.

    Continue to 5 of 10 below

  • Crispy, Oven-Baked Sweet Potato Fries

    Hand dipping a sweet potato fry into a bowl of sauce sweet potato fries arranged on a plate

    Serious Eats / Mateja Zvirotić Andrijanić

    No sad, soggy fries here: These are sweet, salty, crispy, and golden, thanks to a cooked cornstarch slurry. In the oven, that slurry forms a thin, even coating that mimics the light crunch of a deep-fried fry, delivering true shattering crispness. Served with your favorite vegan mayonnaise, they make a satisfying side, appetizer, or snack.

  • Channa Masala Recipe

    Channa masala and white rice on a blue plate decorated with white lines. The plate is on a dark blue surface.

    Serious Eats / Mateja Zvirotic Andrijanic

    Channa masala—chickpeas cooked in a spicy, tangy tomato-based sauce—is one of the most popular dishes in the world. In our take on the dish, we caramelize onions with baking soda on high heat to create a rich, deep-bodied flavor in the sauce, and upgrade store-bought garam masala by pounding fresh garlic, ginger, and chiles with lemon juice to brighten things up.

  • Easy Fried Rice

    Vegetable fried rice inside a green ceramic bowl.

    Serious Eats / Eric Kleinberg

    This straightforward fried rice is one of our readers' favorite recipes, and is easily made vegan by omitting the eggs. Lightly seasoning the rice with soy sauce and salt enhances the dish's natural flavors without overshadowing it, resulting in a balanced, nuanced dish.

  • Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad)

    classic Panzanella salad served inside a dish

    Serious Eats / Qi Ai

    Dried bread and salted ripe tomatoes make this the best bread salad of the summer. Salting and draining the tomatoes intensifies their flavor, and stirring the juice into the vinaigrette adds extra tomato richness to every bite, resulting in a panzanella with an intense savoriness.

    Continue to 9 of 10 below

  • Classic Guacamole Recipe

    20210318_BasicGuacamole_LizClayman-9
    Liz Clayman

    The secret to the best guacamole is to mash the avocados in a molcajete or with a whisk for just the right amount of chunkiness. 

  • Beet and Wheat Berry Salad With Pickled Apples and Pecans Recipe

    20161107-beet-salad-vicky-wasik-5.jpg
    Vicky Wasik

    This hearty salad combines chewy whole grains, winter beets, toasted pecans, and crisp pickled apples, which add a refreshing, sweet-tart kick. It's a sturdy salad that doesn't wilt—great for making ahead or traveling with.

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