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Shelf 04 — Vegan

Plant-based recipes still built for a hungry table — smoky, saucy, and never an afterthought.

Vegan40 minServes 6

Charred Corn & Black Bean Chili

Smoky charred corn and two kinds of beans make this chili hearty enough that no one asks where the meat is.

15 minPrep
25 minSimmer
6Servings
EasyDifficulty

Ingredients

  • 2 cups corn kernels (fresh or frozen)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • Salt, to taste
  • Sliced avocado and lime, for serving

Method

  1. Char the corn. Heat a dry skillet over high heat and char the corn 4–5 minutes, stirring occasionally, until spotted black in places. Set aside.
  2. Build the base. Heat olive oil in a large pot over medium heat. Cook the onion and pepper 6 minutes until softened, then add garlic, chili powder, and cumin and cook 1 minute more.
  3. Simmer. Add both beans, crushed tomatoes, broth, and charred corn. Bring to a simmer and cook 20–25 minutes, stirring occasionally.
  4. Season and serve. Season with salt to taste, then serve topped with avocado and a squeeze of lime.
Vegan35 minServes 4

Mushroom & Walnut Ragu

Finely chopped mushrooms and walnuts build a deeply savory, meaty texture — no substitutes necessary.

15 minPrep
20 minCook
4Servings
EasyDifficulty

Ingredients

  • 1 lb cremini mushrooms, finely chopped
  • 1 cup walnuts, finely chopped
  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/2 cup red wine (optional)
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 12 oz pasta of choice
  • Fresh basil, to serve

Method

  1. Cook the mushrooms. Heat 2 tbsp oil in a large pan over medium-high heat. Cook the mushrooms and walnuts 8–10 minutes, stirring occasionally, until deeply browned.
  2. Build the sauce. Push the mushroom mixture aside, add remaining oil, onion, and garlic to the pan, and cook 5 minutes until softened. Stir in tomato paste and cook 1 minute.
  3. Simmer. Deglaze with red wine if using, then add crushed tomatoes and oregano. Simmer 15 minutes, stirring occasionally.
  4. Cook the pasta. Meanwhile, cook the pasta in salted boiling water according to package directions. Drain, reserving a splash of pasta water.
  5. Combine and serve. Toss the pasta with the ragu, loosening with pasta water if needed, and top with fresh basil.
Vegan30 minServes 4

Coconut Braised Greens

Collard greens braised low and slow in coconut milk with warm spices — a side dish that often steals the plate.

10 minPrep
20 minBraise
4Servings
EasyDifficulty

Ingredients

  • 2 bunches collard greens, stemmed and sliced
  • 1 tbsp coconut oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1/2 tsp turmeric
  • 1/4 tsp red pepper flakes
  • 1 can (14 oz) coconut milk
  • Juice of 1 lime
  • Salt, to taste

Method

  1. Sauté the aromatics. Heat coconut oil in a large pot over medium heat. Cook the onion 5 minutes until soft, then add garlic, ginger, turmeric, and pepper flakes and cook 1 minute more.
  2. Braise. Add the collard greens and coconut milk. Bring to a gentle simmer, cover, and cook 15–18 minutes, stirring occasionally, until the greens are tender.
  3. Finish and serve. Stir in lime juice, season with salt to taste, and serve warm alongside rice or grains.