Vegan Recipes
- High-Fiber Recipes: Vegan Taco Chili | Submitted By: Summer Adams November 22, 2010
A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.
- Egg-Free Recipes: Vegan Corn Bread | Submitted By: Flip Wibbly November 22, 2010
Soy comes to the rescue in this vegan version of the Southern classic.
- Vegan Coconut Bread November 21, 2010
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Recipe submitted by mythpunk13, 11/21/10
Vegan Coconut Bread
Ingredients (use vegan versions):
1 cup granulated sugar
1/4 cup vegan margarine
1 egg equivalent, prepared
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup nondairy milk
3/4 cup flaked coconut
sugar, to sprinkle on top before baking (optional)Directions:
1. In a bowl, cream together sugar and margarine until smooth. Beat in the egg replacer, almond extract, and vanilla extract.
2. In a separate bowl, combine the flour, baking powder, and salt. …
- Soft and Chewy Vegan Peanut Butter Cookies November 21, 2010
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Recipe submitted by VeggieAlchemy, 11/19/10
Soft and Chewy Vegan Peanut Butter Cookies
Ingredients (use vegan versions):
1-1/4 cups white sugar, or brown sugar and omit molasses
1/2 cup vegan margarine (e.g., Earth Balance)
1/2 cup vegetable oil
3/4 cup creamy peanut butter
2 teaspoons agave nectar
2 teaspoons vanilla extract
1-1/2 teaspoons molasses
2 egg equivalents, prepared (e.g., Ener-G "eggs")
2 cups unbleached all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon sea salt
1 tablespoon nondairy milk (optional)
sugar, for sprinklingDirections:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, cream together…
- A Vegan Thanksgiving Feast November 20, 2010
Seitan En Croute – Image Courtesy Robin Robertson and Vegan.com It’s so important to have foods all your guests can enjoy at Thanksgiving! Whether you follow a vegan diet , are hosting vegan guests or just want to change your routine this year, add these vegan takes on Thanksgiving classics to your feast. “The key to a vegan diet is ‘crowding out’ other foods with new, fresh, healthier, guilt-free foods” rather than sacrifice, says Erik Marcus, cookbook author and founder of Vegan.com. With that in mind, try one or two of these dishes in place of the traditional version, or make your feast 100 percent vegan
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A Vegan Thanksgiving Feast - Thanksgiving Desserts: Vegan Pear Tart November 17, 2010
Dana's Vegan Pear Tart I don’t follow a vegan diet, but find myself experimenting with all kinds of vegan recipes, just because they’re delicious. Instead of the classic apple desserts this Thanksgiving, try another seasonal treat in this simple and rustic tart. Pear Tart Serves: 6 1/2 recipe Canola Oil Pie Dough ( get the recipe ) 2 teaspoons cinnamon, plus more for garnish 2 tablespoons granulated sugar 1 tablespoon all-purpose flour Pinch kosher salt 1/8 teaspoon pure almond extract 2 large pears, thinly sliced Preheat oven to 400-degrees F
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Thanksgiving Desserts: Vegan Pear Tart - vegan velveeta November 16, 2010
a semi soft cheddar cheese
- Raw & Vegan Chocolate Smoothie November 16, 2010
a simple smoothie recipe by Louie Bush (Living Light hot raw chef winner 2010)
Ingredients:
- 2 cups water
- 2 bananas (frozen if you want it cold)
- 1/2 cup raw soaked almonds
- 1 tsp cinnamon powder
- 1 tbsp cacao powder
Directions:
Blend well in Vita‐Mix. Serves two.
- Pureed Vegan Winter Kale Soup November 14, 2010
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Recipe submitted by xtine323, 11/14/10
Pureed Vegan Winter Kale Soup
Ingredients (use vegan versions):
3/4 cup raw walnuts
1/2 cup raw pumpkin seeds
pinch sugar
salt, to taste
water
2 large onions, chopped
1 tablespoon olive oil
3 large cloves garlic, chopped
2 lemons, juice of
1 bunch Italian parsley, chopped
1 to 2 tablespoons minced thyme
3 pinches lemon zest
8 cups vegetable broth
1 (12-ounce) container soft silken tofu
3/4 cup red grapes, halved
black pepper, to taste
1 pound kale (16 packed cups)
1/3 cup chives, thinly slicedDirections:
1. In a blender, place walnuts, pumpkin seeds, sugar, salt, a…
- Vegan Hoppin’ John November 14, 2010
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Recipe submitted by OmnivorousDevil, 11/14/10
Vegan Hoppin' John
Ingredients (use vegan versions):
3 tablespoons olive oil
2 cloves garlic, sliced
1 pound favorite greens, chopped (kale works well)
1 large yellow onion, choped
2 cups vegetable stock, divided
3 tablespoons red wine vinegar
2 tablespoon lemon juice
4 cups (2 15-ounce cans) cooked beans (black-eye, pinto, black, whatever)
2 cups (1 15-ounce can) cooked okra
1 (15-ounce) can seasoned diced tomatoes (e.g., Ro-Tel, or dice your own tomatoes and chiles)
1/4 cup chopped chiles (optional)
3 teaspoons pepper sauce (Texas Pete or similar)
2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon… - Healthy Breakfast Recipes: Vegan Apple Carrot Muffins | Submitted By: Krista B November 11, 2010
Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
- Raw Vegan Key Lime Mousse November 9, 2010
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Recipe submitted by theblendergirl, 11/08/10
Raw Vegan Key Lime Mousse
Ingredients (use vegan versions):
2 ripe avocados (I use all organic)
2 ripe bananas
2/3 cup fresh lemon juice (about 2 lemons)
2/3 cup fresh lime juice (about 4 limes)
2 teaspoons lemon zest (about 2 lemons)
2 teaspoons lime zest (about 4 limes)
1/4 cup agave, or more to taste
pinch Celtic sea saltDirections:
1. Throw all of the ingredients in your blender.
2. Puree until creamy.
3. Chill, serve and devour! Yum Yum Yum!
Source of recipe: I wrote this recipe
Makes: 4 Servings, Preparation time: 5 minutes, Cooking time: No cooking time
' - Easy Fast Vegan Twice Baked Potatoes November 8, 2010
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Recipe submitted by VeganRiotGrrrl, 11/08/10
Easy Fast Vegan Twice Baked Potatoes
Ingredients (use vegan versions):
1 large baking potato
2 tablespoons vegan sour cream (e.g., Tofutti Better Than Sour Cream)
2 tablespoons grated vegan cheddar cheese, plus extra for garnish
pinch chives
pinch salt
pinch pepperDirections:
1. Poke holes in potato and microwave on high for 5 minutes, then let cool until comfortable to handle.
2. Cut potato in half, lengthwise. Leaving the skin intact, scoop out potato pulp and transfer to bowl.
3. To the bowl, add sour cream, cheese, chives, salt, and pepper. Mix thoroughly.
4. Scoop the potato pulp mixture into the potato skins…
- Vegan Pumpkin-Sage Lasagna November 3, 2010
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Recipe submitted by JBVEG, 11/03/10
Vegan Pumpkin-Sage Lasagna
Ingredients (use vegan versions):
1/2 cup vegan coconut milk creamer (I use So Delicious)
3 whole sage leaves
1 tablespoon extra virgin olive oil
4 portobello mushrooms, sliced, optional
1 medium yellow onion, sliced, optional
4 ounces vegan cream cheese (I use Follow Your Heart)
6 ounces vegan sour cream (I use Tofutti)
1 teaspoon golden balsamic vinegar
1 teaspoon apple cider vinegar
1/2 cup vegan plain yogurt (I use Wildwood Probiotic soy yogurt)
2 cups vegan mozzarella cheese, shredded (I use Daiya), divided
3 sage leaves, finely chopped
1 (15 ounce) can pumpkin puree
8-10 whole whe… - Vegan Fried Rice October 31, 2010
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Recipe submitted by veganmiss, 10/29/10
Vegan Fried Rice
Ingredients (use vegan versions):
3 tablespoons vegan margarine, or to taste
1/2 medium red onion, chopped
4 cloves garlic, minced
1 cup chopped green beans
1/2 cup chopped carrots
1/2 cup sliced mushrooms
1/3 cup chopped bell pepper (optional)
1/3 cup peas (optional)
2 cups white or brown rice, cooked according to package directions
1/3 (12-ounce) block, firm tofu, cubed
3 tablespoons soy sauce, or to taste
2 teaspoons sesame oil
1 to 2 tablespoons rice vinegar, to taste
1/4 teaspoon sea salt, or to taste
1/4 teaspoon black pepper, to taste
pinch dried basilDirections:…
- Sweet & Sour Vegan Meat with Rice October 30, 2010
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Recipe submitted by veganmiss, 10/28/10
Sweet & Sour Vegan Meat with Rice
Ingredients (use vegan versions):
1/2 onion, chopped
1/3 ginger root, minced
3 cloves garlic, minced or pressed
2 tablespoons stir fry oil
dash garlic powder
dash onion powder
2 dashes sea salt
dash black pepper
2 cups vegan meat, boiled and drained (I use Now textured soy protein)
1 cup fresh shitake mushrooms, chopped
2 mini bok choy heads, chopped
half bottle (5 ounces) sweet and sour sauce (I use Kikkoman Sweet & Sour Sauce)
1 cup white rice, cooked, to serve
1 1/2 tablespoons sesame seedsDirections:
1. Put the onion, ginger, and garlic in a dee…
- Vegan Cobbler, Cornmeal Topping – Pineapple or Apple or Peach or Berry, etc. October 28, 2010
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Recipe submitted by kxcakes, 10/28/10
Vegan Cobbler, Cornmeal Topping – Pineapple or Apple or Peach or Berry, etc.
Ingredients (use vegan versions):
1 tablespoon cornstarch
1-2 teaspoons cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1/4 teaspoon salt
juice to cover bottom of pan to about 1/2" deep
1/4 teaspoon maple flavoring, optional
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 (20 ounce) cans pineapple chunks in juice, drained, juice reserved
1/4-1/2 cup raisins, dried cranberries, currants, or other dried fruit
1/4-1/2 cup nuts, chopped and toasted, optional
additional juice or milk, as needed
3/4 cup cornmeal
1/2… - Vegan Eggplant Parmesan October 26, 2010
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Recipe submitted by LIL VEGAN, 10/24/10
Vegan Eggplant Parmesan
Ingredients (use vegan versions):
1 large eggplant, sliced 1/4" thick
salt and pepper, to taste
2 cups bread crumbs
2 tablespoons Italian seasoning
1/2 cup flour
3/4 cup nondairy milk
2-3 cups marinara sauce
16 ounces pasta
olive oilDirections:
1. Preheat oven to 400 degrees F. Boil pasta according to package directions. Season sliced eggplant liberally with salt and pepper.
2. Mix breadcrumbs and Italian seasoning, add desired amount of salt and pepper to bread crumbs and place in a large plate or bowl. Place flour and nondairy milk in a large plate or bowl. Generously apply a…
- Vegan Stir Fry October 24, 2010
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Recipe submitted by fairweatherveggie, 10/24/10
Vegan Stir Fry
Ingredients (use vegan versions):
2 cups brown rice
3 1/2 cups water
1/2 onion, cut into strips
1 red bell pepper, cut into strips
1 celery stalk, cut in half and then sliced on the bias
1 carrot, cut in half and then sliced on the bias
12 ounces white or crimini mushrooms, sliced
vegetable oil
2 handfuls fresh or frozen green beans, cut into bite-sized pieces
2 cloves garlic, crushed or minced
1 teaspoon-1 tablespoon ginger, grated
teriyaki or soy sauce, to taste
chili sauce, optional, to tasteDirections:
1. Start rice and water on the stove or in a rice maker. (…
- Gluten-free, Vegan Chocolate Chip Cookies October 21, 2010
I love cookies. And if I have any in my house I’m sure to eat them ALL. Which is why I only bake batches for loved ones or when I can give them away (after eating 4 or 5, of course). Check out this updated recipe that is now vegan. Woohoo! As an adjustment, you can add gluten-free oats. Makes a very hearty cookie.
Gluten/Dairy/Refined Sugar-Free Chocolate Chip Cookies
1.5 c white rice flour
1 c tapioca flour
1/2 t salt
1/2 t baking powder
1 t xanthan gum
1 c canola oil
1/2 c agave nectar
1 c dark chocolate chipsPreheat oven to 350 degrees. Mix all ingredients together in a large bowl, adding chocolate chips at the very end. Spray baking sheet with canola oil or other spray. Scoop medium sized dough balls onto cookie sheet. Flatten with a fork or spoon. Bake for 10 minutes or until golden brown.
Happy Eating!
xoHeather
