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Vegan Recipes (Most Popular)

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Faux Boursin Cheeze

A rich, satisfying spread or dip that can be enhanced with herbs and spices of your choice. Garlic and smoked sea salt is one of my favorite combinations.Submitted by ALLIEKATMEW

Ceci Bean/Tofu Spread

Add different herbs and spices to change it up.Submitted by ALLIEKATMEW

curry cabage and collard greens

delicious veggie dish that can be made into soup, a side dish, or added on top of just about any meal!Submitted by JUKEBOXJENNY

Vegetable Lentil Soup

My friend & fellow Sparker MARASCA made this at my house. This was off the top of her head, so all amounts are approximate.Submitted by ANGLEDGE

Vegan Beef + Sausage Lasanga

Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.


16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Now we start building the lasagna layers.

Use a 9×13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Sprinkle half of a cup of Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.


Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutesSubmitted by VIRGINIADVINE

Soy Chicken Parm

Easy Chicken Parmesean RecipeSubmitted by VIRGINIADVINE

Vegan Mac and Cheese

This is very simple and tastes amazing!
Submitted by VIRGINIADVINE

Easy Vegan Chocolate Chip Cookies

These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them.
Submitted by VIRGINIADVINE

Vegan Magic Cookie Bars‏
Vegan Magic Cookie Bars‏

These are divine, not fat-free though so try not to have more than one!Submitted by VIRGINIADVINE

Double-Berry Nut Crisp

A very yummy breakfast, super healthy and low-fat. It also keeps well in the fridge so it can keep you in quick breakfast's for about 3-4 days.Submitted by VIRGINIADVINE


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