Rachael Ray’s 7 best vegan and vegetarian recipes

Tomato soup is a classic for good reason. Here, Ray gussies up the staple with fire-roasted flavor, leaning more into a decidedly bisque direction than a thinner soup. 

The soup also boosts the nutritional component with fennel and carrot, plus two types of tomato (fire-roasted canned tomatoes plus tomato sauce). If looking to keep things entirely vegan, obviously omit the optional ‘nduja, as well as the cream – and be sure to use vegetable stock. I’d also personally omit the sugar, but that’s up to you!

This is such a bright, original recipe. It makes for a perfect brunch dish or a really lovely dinner with a green salad. Ray enlivens a baked omelet with potatoes, leeks, garam masala and tons of herbs (2 cups!). This also feeds a small group incredibly well. It’s such an inventive dish. 

This dish is a veritable cornucopia of various textures, from the bite of the polenta cakes to the chew of the sharp arugula to the bite of the lemon. If you’re unfamiliar with making polenta, this is an excellent starter recipe, and if you’re a texture lover (like me), you’ll appreciate the subtle crispness of the polenta cakes over the soft-on-soft texture of the polenta itself.

If you’re vegan, use vegetable stock and the milk substitute of your choosing and omit the cheese and honey. This also makes for an excellent lunch dish.

This vegetarian dish is such a winner, with a chili-forward flavor and tons of smoky cheese (of course, aim for a dairy-free cheese substitute if you’re eating vegan). Don’t skimp on the sour cream or vegan sour cream, fresh cilantro and salsa verde. Or, if you’re in the mood, make your own salsa verde so you can control the heat level. Ray calls for flour tortillas but feel free to swap in corn if that’s your preference. 

Cheese pulls galore!

This recipe is entirely vegan, as is, so if you actually are vegetarian, feel free to swap in dairy milk, non-vegan mayo and regular butter. The avocado spread is fantastic, the buffalo sauce is sharp and pungent and the raw (or pickled) garnishes help to add such a bright, fresh crunch.

There’s a ton of components here, so make sure you read though the recipe and have all of your ingredients out and ready to go because this moves pretty quickly. It’s so worth it!

This is a seriously top-notch vegan pasta dish.

With both harissa and tahini, complemented by garlic, lemon, asparagus, scallions and lemon, you’ll be amazed by the depth of flavors. If you’re not familiar with campanelle, it’s a wonderful noodle shape that captures tons of sauce. Also, if you haven’t tried charring lemon and asparagus before, you’re in for a real treat.

If you’re not vegan, top this with lots and lots of grated cheese; you’ll thank me later.

This is a super-classic pot de creme, which is very similar to a mousse or classed-up pudding. You probably have all of these ingredients on hand, too — sans maybe the whiskey and espresso powder, but those can both be omitted anyway. This creamy, rich dessert is the perfect way to end any meal. Don’t forget the whipped cream on top!

Vegan? Use milk and egg substitutes and a vegan whipped cream.

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