Rachael Ray is a big fan of quick, tasty, comforting meals. The iconic Food Network personality and bestselling cookbook author is known for creating simple dishes that inspire people. For Ray, this often means relying on animal-based ingredients. Some of her most beloved recipes include pasta carbonara, chicken française, and roasted pork chops, for example. But she’s also no stranger to plant-based recipes. Below, we’ve rounded up some of her best vegan dishes, from vegan buffalo chicken wraps to meatless, fast-food-inspired burgers.
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Rachael Ray is a flexitarian
As we highlighted above, Rae is far from a vegan. That said, she does enjoy cooking and eating plant-based foods. In fact, in 2023, she said: Tasting Table She follows a flexitarian diet and says she “eats more plant-based foods than people would imagine.”
Flexitarians still eat meat and other animal products, but tend to eat less and more plant-based foods. The lifestyle is becoming increasingly popular, with surveys showing that more than half of young people in the US identify as flexitarians.
Flexitarianism is also popular among other celebrities: Harry Styles, Kevin Hart and Serena Williams are just a few of the A-list stars who appear to follow a flexitarian approach to eating.
7 vegan recipes from Rachael Ray
Ray is a fan of plant-based foods, so it’s no surprise that she has a few plant-based recipes in her repertoire. For example, last year she created a delicious spicy vegan potato salad for Food Network (you can watch it here!). Check out more of Ray’s delicious plant-based dishes below.
The Rachael Ray Show
1 Vegan Burrito
When it comes to comfort food, nothing beats the burrito, and this vegan version of this traditional Mexican dish is The Rachael Ray Show It’s packed with hearty smoky black beans, corn, spicy green rice, pico de gallo, and of course, classic guacamole.
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The Rachael Ray Show
2 Vegan Asian Veggie and Quinoa Bowl
Featuring a pound of mixed mushrooms, quinoa, broccolini, and a ton of other veggies, this Asian bowl recipe is as delicious as it is nutritious. Ray says she made it for her fellow flexitarians. “This is a dish that I thought would be popular with adults who want to eat a plant-based diet for some days, or even every day,” she says, adding, “I thought kids would also enjoy it because it’s basically a quinoa stir fry.”
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Rachel Ray
3 Vegan Buffalo Chicken Wrap, Reinvented
If you haven’t tried cooking with soy curls yet, this recipe is a great place to start. When cooked in a skillet, the plant-based ingredients become deliciously crisp on the outside and tender inside, just like chicken. But it’s the dressing that makes this recipe a highlight. “The Avolante dressing is made from vegan mayonnaise and avocado,” says Ray. “Delicious!”
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Rachel Ray
Four Campanelle with creamy tahini sauce, charred asparagus and za’atar
While Ray is known for his signature carbonara, he also specializes in delicious plant-based pasta recipes. Though it can be enjoyed year-round, this creamy campanelle recipe is especially suited to being enjoyed outdoors with a cold lemonade.
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Rachel Ray
Five Meatless Big Smack Burger
If you’re in the mood for fast food, try Lay’s Meatless Big Smack Burger instead. Topped with vegan mayo, ketchup, relish, smoky paprika, and plenty of pickles, this plant-based burger is tastier than a trip to McDonald’s. You can choose any vegan patty you like, but the recipe suggests choosing the Beyond Burger or the Impossible Burger.
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Rachel Ray
6 Japanese plant-based chilli
A hearty chili is always a comforting and hearty dinner option. Ray’s dish combines traditional Tex-Mex fare with Japanese ingredients like soy sauce, shichimi pepper, and even Sapporo beer for a truly mouthwatering result. The chef recommends serving it with generous servings of pickled shallots and shishito peppers.
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Rachel Ray
7 Lemony spinach and artichoke soup
Soup is always a good idea, especially when you want something hearty and comforting for lunch. This soup from Ray’s is packed with nutrients thanks to ingredients like onion, garlic, russet potatoes, lemon, artichokes, and spinach. The recipe calls for leaving out the cheese if you’re making a vegan version, but you could also opt for vegan Parmesan.
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Charlotte is an editor and writer at VegNews based in sunny Southsea on the south coast of England.
