10 Homemade Vegan Breads That Rival Your Favorite Bakery’s

Whether for breakfast, lunch, or dinner, a comforting side of bread pairs well with just about any dish, topping, or spread. From a date-filled nut bread to sweet cinnamon pecan rolls, choosing a favorite among these baked goods will be a difficult tas…

Whether for breakfast, lunch, or dinner, a comforting side of bread pairs well with just about any dish, topping, or spread. From a date-filled nut bread to sweet cinnamon pecan rolls, choosing a favorite among these baked goods will be a difficult task. Best of all, these recipes are made with all plant-based, vegan-friendly ingredients like date paste, aquafaba, and non-dairy milks.

No matter if you’re an experienced baker or a novice cook, you’re sure to master these recipes that will impress both your friends, family, and even yourself! We’ve gathered 10 of our best vegan bread recipes to try for your next baking endeavor.

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Roasted Parsnips for Dessert? Yes.

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. This week, we’re roasting parsnips, but not for dinner.


While some dishes stay constant at my family’s Thanksgiving—like lemon-herb turkey and roasted potatoes and boozy cranberry sauce—dessert is a free-for-all. We’ve tried pecan pie, lemon pie, pumpkin pie, pumpkin ice cream pie, pumpkin mousse, apple galette, pear crisp, and dozens of others.

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The All-Day Cooking Project That Helps Me Slow Down

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, an…

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, and gardening. Her stories aim to inspire you to live a life more closely connected to the earth and to celebrate its natural bounty in your kitchen.


I know I’m not alone when I say that 2020 has been challenging. This year I’ve lost a relative, had a home improvement project go terribly wrong, and like everyone else, I’m coping with the intensity of our current social climate. In these stressful times, I find myself spending more and more time in the kitchen. It’s where I go when I need to block out the noise and regain my peace.

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Few Contemporary Cookbooks Feature African Food. Hawa Hassan Is Changing That.

Hawa Hassan has never been all that interested in trends. That might be surprising for a former model turned founder of a cult-favorite condiment company, who has been featured in the likes of Vogue, Forbes, and The New York Times. After just a short c…

Hawa Hassan has never been all that interested in trends. That might be surprising for a former model turned founder of a cult-favorite condiment company, who has been featured in the likes of Vogue, Forbes, and The New York Times. After just a short conversation with Hassan, however, it all makes sense.

The video personality and CEO of Basbaas Somali Foods released her first cookbook last week: In Bibi’s Kitchen, coauthored with Julia Turshen. The book shares recipes and stories from bibis, or grandmothers, hailing from eight African countries—Eritrea, Kenya, Tanzania, Mozambique, South Africa, Madagascar, Comoros, and Hassan’s native Somalia—that border the Indian Ocean (plus additional recipes developed by the authors). But this volume is more than just a collection of inviting dishes: It’s a vibrant document of intergenerational cooking.

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My Oma’s Apple Pancakes—& Why They Never Taste the Same Without Her

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.

In Marcel Proust’s book In Search of Lost Time, the narrator famously reminisces abou…

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.


In Marcel Proust’s book In Search of Lost Time, the narrator famously reminisces about tasting a madeleine dipped in tea. We all have these moments, perhaps not as eloquently recounted, but nevertheless indelible in our minds. But did our madeleines really taste that good, or did the lens of time blur reality into a prelapsarian food idyll—before globalization made us more “sophisticated” eaters?

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Dreamy-Smooth Hummus From a Kitchen Oops

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

What if every time we fumbled in the kitchen—a teaspoon for a tablespoon,…

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


What if every time we fumbled in the kitchen—a teaspoon for a tablespoon, baking powder for soda, a splash of vanilla for a whole tumbling bottle—could not only work, but also make something new and genius?

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Fudgy or Cakey? These Glorious Brownies Are Both

We’ve teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig in to. Here, food writer and recipe developer Posie (Harwood) Brien shares the secret to her favorite brownie recipe:…

We've teamed up with Miele to streamline your weeknight dinner routine with smart, delicious recipes the whole family will want to dig in to. Here, food writer and recipe developer Posie (Harwood) Brien shares the secret to her favorite brownie recipe: steam!


When it comes to my dessert cravings, I tend to gravitate toward something warm and freshly baked, like a soft, tender cake or a chewy cookie. But whipping up a dessert isn’t always in the cards—I don’t always have the time (or the foresight) to plan anything very involved, especially if I’m already prepping and making dinner.

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A Cheesy, Creamy Broccoli Rabe Gratin in 3 Ingredients

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. This week, we’re making a dish that would be perfect for Thanksgiving.


A few fun facts about broccoli rabe: It’s also known as broccoli raab and rapini. It first arrived in the U.S. thanks to Italian farmers in the early 20th century. It’s a cousin to the cabbage and turnip. And it’s often used as animal fodder.

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Ottolenghi’s New Book Will Change the Way You Look at Onions

The cover of Yotam Ottolenghi and Ixta Belfrage’s new cookbook, Flavor—which, the authors write, was almost named The Ottolenghi F-Bomb—is a sea of marble-sized shallots, bobbing among chestnuts, grapes, and garlic. Meanwhile, the U.K. cover is a Georg…

The cover of Yotam Ottolenghi and Ixta Belfrage's new cookbook, Flavor—which, the authors write, was almost named The Ottolenghi F-Bomb—is a sea of marble-sized shallots, bobbing among chestnuts, grapes, and garlic. Meanwhile, the U.K. cover is a Georgia O'Keefe–esque onion illustration. There’s a pattern here.

Of course, there are many more vegetables covered in a cookbook all about vegetables. (Of the 100 recipes, 45 are vegan, though flexitarian flavor boosters like eggs, anchovies, and Parmesan appear throughout.) You’ll find charred peppers with fresh corn polenta, cauliflower roasted in chile butter, tempura-fried beet stems with a tangerine dunk.

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Already Excellent Olive Oil Shortbread Finds 3 New Ways to Show Off

We’ve teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, toasted sesame oil, and more) at home.

If ever there were…

We've teamed up with La Tourangelle—makers of artisan oils, salad dressings, and cooking sprays—to show you all the wonderful ways you can use their specialty oils (think: roasted walnut oil, toasted sesame oil, and more) at home.


If ever there were a cookie that epitomized the phrase, “The sum is greater than the parts,” it would be a classic shortbread. In its most pared-down iteration, shortbread is a mixture of fat (most often butter), flour, and sugar. Sure, it’s simple, but after a short blast in the oven it becomes crisp at first bite—then melt-in-your-mouth toasted sweet and buttery bliss.

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