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Vegan Recipes (Most Popular)

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Persian-style mince (with TVP)

This is a veganised and modified version of a recipe we clipped from the newspaper a long time ago.Submitted by PHRASER

Ginger-Pecan Crunch Slice (vegan)

This is not a highly healthy food, but it is tasty and good for a treat if you like ginger. It's also really easy and provided you have access to vegan margerine, doesn't require any specialised ingredients!

NB New Zealand cup and spoon measures usedSubmitted by PHRASER

Butternut, chickpea and kale coconut curry

This is a sort-of indian pumpkin curry, but I've modified the recipe to use less coconut milk and added kale and chickpeas.Submitted by PHRASER

Vegan Lunch Loaf

Slice and use in sandwiches or eat warm with salad.
From The Magical Loaf Studio

http://www.veganlunchbox.com
/loaf_recipe.cgi Submitted by PHRASER

Bean Salad

Good for a barbecue or bring-a-plate.Submitted by PHRASER

Peanut butter frosting

Decadent. Good on chocolate cup cakes. Tastes like the inside of a peanut butter cup!
Makes enough for 24 cupcakes - you could halve the recipe if you are only making 12.Submitted by PHRASER

Lentil and corn fritters

From April 2011 NZ Healthy Food Guide. Vegan.

Recommended to serve with a salsa of diced avocado, tomato, spring onions (aka scallions), lemon juice and sweet chilli sauce. Or you could use guacamole with diced tomato.

Good with steamed cous cous, quinoa or polenta for a grain, and green salad, or grilled mushrooms and asaparagus and wilted spinach.

They also freeze reasonably well, and can be served hot for dinner or brunch, or cold in your lunch box.Submitted by PHRASER

Lentil Shepherds Pie

Based on HFG humble pie recipeSubmitted by PHRASER

Chocolate cookies (vegan)

This is my slightly-healthier adaptation of the Aro Cafe (Wellington, New Zealand) recipe for vegan chocolate cookies. Even though slightly heathier, these are still pretty decadent and should be considered an occasional treat unless you're very active.

These amazing chocolate cookies with chunks of apricot, almonds and chocolate, can be made by those of us living in New Zealand, where many 'special vegan' ingredients are not available. NZ cup and spoon measures are used.

Splenda is OK with me - if you object to Splenda, substitute your preferred granular sweetner and adjust calories accordingly.

If you don't put the chocolate topping and fig on, it's about 50 calories less per cookie (about 260 cals/cookie).

You could make twice as many small cookies if you want fewer calories - just make sure you chop the chocolate, almonds and apricots finely, divide into pieces weighing about 37g before baking, and watch carefully that they don't burn towards the end of the cooking time. Half-size cookies come in at about 155 cals/cookie iced or 130 cals/cookie uniced.Submitted by PHRASER

Choc-peanut butter cookies

These are pretty crumbly but delicious. They taste like the inside of a reeses peanut butter cup.
Vegan if vegan choc-chips and egg sub usedSubmitted by PHRASER


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