Sarra Ina Garten vegan recipes prove you don’t need butter or cream to make food that tastes incredible. These 20 plant-based favorites include hearty chilis, golden roasted vegetables, tangy potato salads, bright fresh salads, and bold dips that all happen to be naturally vegan.
1. Vegetarian Chili
Black beans, kidney beans, zucchini, bell peppers, crushed tomatoes, and vegetable stock simmered with chili powder and cumin until thick and deeply spiced. The double-bean base makes this filling enough to stand on its own. Ready in about an hour.
2. Black Bean Salad
Corn, bell peppers, red onion, jalapeño, and cilantro tossed with black beans in a tangy lime and olive oil dressing. Every bite is bright, crunchy, and satisfying with enough substance to work as a meal. Done in about 55 minutes including the beans.
3. Quinoa Tabbouleh
Fluffy quinoa tossed with cherry tomatoes, cucumber, green onions, parsley, mint, and a punchy lemon-cumin dressing. The quinoa adds protein and a nutty chew that makes this feel like a full meal. Ready in 30 minutes.
4. Garlic Roasted Cauliflower
Cauliflower florets tossed with olive oil, minced garlic, salt, and pepper, then roasted until the edges turn golden and caramelized. The high heat concentrates the flavor and gives every piece a crispy, nutty bite. Just 30 minutes from oven to table.
5. Roasted Tomatoes With Basil
Halved plum tomatoes drizzled with olive oil, balsamic vinegar, and garlic, then slow-roasted for two hours until jammy, concentrated, and deeply sweet. Fresh basil goes on at the end for a bright herbal lift. Low effort with a rich, savory reward.
6. Maple Roasted Carrots
Sweet carrots glazed with maple syrup, olive oil, and a touch of fresh thyme, then roasted until tender with caramelized, sticky edges. The maple deepens as it cooks and adds a warm sweetness. Done in just 30 minutes.
7. Mustard Roasted Potatoes
Baby Yukon Golds halved and tossed with Dijon mustard, whole-grain mustard, garlic, olive oil, and thyme, then roasted until golden and crispy outside with a creamy center. The mustard creates a tangy, savory crust that’s hard to stop eating. Takes about an hour.
8. French Potato Salad
Warm baby potatoes dressed in a sharp vinaigrette of white wine vinegar, Dijon mustard, and olive oil with plenty of fresh dill and parsley. No mayo in sight, just clean, tangy flavors that let the potatoes shine. Ready in 30 minutes and great at room temperature.
9. Herbed Potato Salad
Small Yukon Gold potatoes boiled until tender, then tossed warm in a bright lemon and Dijon vinaigrette loaded with fresh dill, parsley, and scallions. The olive oil base keeps everything light and herbaceous instead of heavy. Done in about 35 minutes.
10. Tabbouleh Salad
Bulgur wheat soaked in boiling water, then mixed with chopped parsley, mint, diced tomatoes, cucumber, and red onion in a tangy lemon and olive oil dressing. No cooking required since the boiling water softens the grain perfectly. Ready in about 15 minutes.
11. Fiesta Corn and Avocado Salad
Creamy avocado, sweet corn, diced bell peppers, red onion, and cilantro tossed in a bright lime dressing. Every scoop is crunchy, cool, and bursting with color. Comes together in 15 minutes with no heat needed.
12. Cucumber Salad
Thinly sliced English cucumbers and red onion marinated in white wine vinegar with a pinch of sugar and plenty of fresh dill. The cucumbers soften just enough to absorb the tangy, herbaceous dressing. Done in 10 minutes and improves after chilling.
13. Fennel Orange Salad
Shaved fennel and bright orange segments dressed with olive oil, lemon juice, and fresh dill for a clean, crisp, anise-scented salad. The fennel adds crunch while the oranges bring a juicy sweetness. Takes 15 minutes and looks beautiful on the plate.
14. Snap Pea Salad
Crisp sugar snap peas briefly blanched and tossed in a tangy lemon, Dijon, and olive oil dressing with fresh dill and mint. The peas stay crunchy and bright green with a satisfying snap. Ready in about 12 minutes total.
15. Avocado Grapefruit Salad
Buttery avocado and tart grapefruit segments arranged over mixed greens with a sharp Dijon lemon vinaigrette. The richness of the avocado plays off the citrusy bite of the grapefruit in each forkful. Assembled in 15 minutes with zero cooking.
16. Hummus
Chickpeas, tahini, garlic, lemon juice, and cumin blended smooth with ice water and olive oil for an impossibly creamy texture. A dusting of paprika and a drizzle of oil finish the bowl. Done in 10 minutes in the food processor.
17. White Bean Dip
Cannellini beans blended with garlic, lemon juice, rosemary, and a generous pour of olive oil into a silky, savory spread. The rosemary gives it an earthy depth that pairs well with crusty bread or crudités. Just 10 minutes and no cooking.
18. Bruschetta
Diced plum tomatoes mixed with garlic, balsamic vinegar, olive oil, and fresh basil, then spooned onto toasted baguette slices rubbed with a whole garlic clove. The warm, crispy bread against the cool, tangy tomatoes is a perfect contrast. Ready in 20 minutes.
19. Guacamole Salad
Ripe avocados, cherry tomatoes, corn, bell peppers, red onion, jalapeño, and cilantro tossed in a bright lime dressing. It’s chunky and fresh like guacamole but served as a proper salad. Takes 15 minutes and works as a dip or a side.
20. Mango Salsa
Fresh mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice chopped and tossed together for a sweet, tangy, and slightly spicy salsa. Every scoop is bright and tropical with a satisfying crunch. Done in 15 minutes.
