World of Vegan

World of Vegan™ is your gateway to all things vegan. Discover tasty recipes, the newest vegan products, informative articles, and much more! For even more culinary ideas, check out our book, The Friendly Vegan Cookbook.

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Easy Tomatillo Salsa

1 week ago | worldofvegan.com | Michelle Cehn |Gina House |Amanda Meth

If you’ve never made tomatillo salsa at home, you’re in for a real treat! This bright green salsa is zesty, fresh, and full of bold flavor. It’s made with roasted tomatillos, garlic, onion, and peppers, then blended into a smooth, tangy dip. It’s perfect for chips, tacos, burritos, and so much more. The best part? It’s super easy to make with just a few simple steps. You’ll roast the veggies until they’re nicely charred, then blend everything together until smooth.
Crispy Air Fryer Potato Wedges

2 weeks ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core

What kind of potatoes are best for this air fryer potato wedges recipe? Russet potatoes! They are super-starchy, which works well with this recipe, and they crisp up beautifully in the air fryer. Just keep in mind that air fryers have limited space. So if you use several small potatoes rather than a big one, or if you double the recipe, you may have to cook them in multiple batches. What if I don’t have an air fryer? Not to worry! Here is a simple recipe that works great in the oven.
Air Fryer Sweet Potato Fries

2 weeks ago | worldofvegan.com | Michelle Cehn

Wash sweet potato, slice off and discard the rough tips at each end, and place on a cutting board. Slice into 1/3-inch wide french-fry-shaped spears. To do so, use a shark chef's knife and slice sweet potato in half lengthwise, placing the flat surfaces of each down on the cutting board to stabilize for easier (and safer) slicing. If you have a particularly long sweet potato, cut in half again (to shorten the length of the fries).
Vegan Teriyaki Sauce

2 weeks ago | worldofvegan.com | Michelle Cehn

Glossy, sweet, and made to cling—this vegan teriyaki sauce is built for drizzling, dipping, and tossing into all your favorite dinners. It’s rich with umami, bright with fresh ginger, and thick enough to lightly coat tofu, stir-fries, steamy bowls of rice, and more. A quick whisk, a short simmer, and it’s ready in about 10 minutes. This sauce is made from pantry staples doing the absolute most with just a handful of basic ingredients.
Classic Vegan Creme Brulee

2 weeks ago | worldofvegan.com | Michelle Cehn |Gina House

Craving a fancy dessert that’s actually easy to make? This vegan crème brûlée is smooth, creamy, and has that crackly sugar top you just can’t resist. You don’t need eggs or dairy to get that rich custard texture—it all comes together with just a few simple swaps. It’s a perfect make-ahead treat for date nights, dinner parties, or just spoiling yourself on a weeknight. The best part? You only need a handful of ingredients to whip it up.
Teriyaki Stir Fry

3 weeks ago | worldofvegan.com | Michelle Cehn

In the large wok or frying pan, heat the sesame oil over medium heat. Sauté the onions until translucent. Then add the minced garlic and ginger, stirring frequently. In a medium-sized bowl, make the Teriyaki sauce by whisking together the soy sauce, water, rice vinegar, brown sugar, cornstarch, and ginger until all ingredients are fully combined. Add the carrots, broccoli, and mushrooms to the pan with half of the teriyaki sauce. Cover and allow to steam until the vegetables are cooked.
Easy Vegan Crepes

3 weeks ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core

Heat up a large nonstick pan with a broad flat surface (or a crepe pan) over medium heat. Prepare your batter by mixing together the flour, sugar, milk, and vanilla extract with a whisk. Mix until fully combined, but don't over-mix it!Add a tiny bit of vegetable oil to your pan—just enough to prevent the crepes from sticking to it. Pour one ladle of the batter into the pan, and quickly but gently tilt your pan in a circular motion to help the batter spread wide so you have a very thin layer.
Ultimate Vegan Bacon Guide - Best Bacon Recipes & Brands

4 weeks ago | worldofvegan.com | Michelle Cehn

If you’re craving that smoky, salty crunch of bacon but want to skip the animal products, you’re in luck. There are so many tasty vegan bacon options out there now—both in stores and in your own kitchen. Whether you want to pile it on a sandwich, crumble it over crisp salad, or enjoy it with morning pancakes, there’s a plant-based version for you. Some are made with soy or wheat, while others use rice paper, mushrooms, or even eggplant to get that crispy, bacon-like bite.
Walnut Pesto

1 month ago | worldofvegan.com | Michelle Cehn

How do I store leftover pesto with walnuts? Store leftover walnut pesto in an airtight container in the fridge for up to a week. To keep it fresh and green, drizzle a thin layer of olive oil on top before sealing. If you want to keep it longer, freeze it in small portions using an ice cube tray—just pop out a cube whenever you need a flavor boost! What if I don’t like basil?
Wicked Healthy Almond Meringue Cookies

1 month ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core |Toni Okamoto

Preheat the oven to 200ºF. Line two baking sheets with parchment paper. Strain the chickpea liquid (aquafaba) into the bowl of an electric stand mixer. You should have about ½ cup. (Use the chickpeas for something else). Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes. Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time.