5 Vegan Dishes Featured in Our May/June Longevity Issue

Our May/June Longevity issue is officially out, and we wanted to recognize plant-based and vegan dishes that have not only withstood the test of time but have also gotten better with age. I love a classic tabouli salad but can’t wait to make Zach Engel’s seasonal kale version from Chicago’s Galit. And just talking to Santa Barbara’s Chef/Owner Tezeta Alemayehu about her shiro wat made me wish my own grandma made the homey, simple, protein-packed chickpea stew (although I found my own comfort in her matzo ball soup). I also learned about Korean kalguksu, a 16th-century knife-cut noodle soup that’s part of the tasting menu at NYC’s Naro and found out how Alex Henry eliminates lard to make his family’s masa dumplings vegan at El Molino in St. Louis. Discover more dishes, get the recipes, and start offering your diners plant-based dishes with a past.