Everyone will love this simple dish that's full of flavor!

Submitted by SMOKINGSBADFORU

So yummy and sweet ... you don't even need syrup!

This recipe is so good my family (NON-VEGANS and NON-VEGETARIANS) request it for parties!

Submitted by RUGBY1212

Rich and full of flavor, this dish is at its best when served over rice.

Even my hubby loves this recipe. I try to keep it on hand for quick lunches and easy dinners. It's great on toasted bread with soy cheese and a big tomato slice.

Submitted by BREAFAWN

from Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz & Terry Hope Romero

a slight improvement on an old recipe

Submitted by TENTHDOCTOR

What's so French about this toast, anyway?

A vegetarian favorite. Use as a side or as the entree. Vegan approved!

super fast and easy [and low cal!]

Submitted by ANNIBEE

This vegan cake is kind to animals and kind of safe for you too!

Submitted by DANYELLL

they freeze well & are easy to pop in your lunch bag on your way to work in the morning. also good to bring along when you have a gathering to go to and you don't want to blow your program. very satisfying!

Submitted by SNOWDROP76

Tasty, lowfat, high nutrition!

Submitted by FAELYNN

Decadent and rich chocolate mousse made from Avocados! MUST TRY!!! So Rich and Creamy! VEGAN RECIPE.

Submitted by EMILY_K

This dish is divine. Served either hot or cold - it don't matter. Your taste buds are gonna love you either way.

Submitted by TREEHUGGER73

This is a modified version of a recipe in my favorite vegan cookbook (La Dolce Vegan!) I'm not a big fan of the taste of kale by itself, but since it is so nutritious I did some experimenting, and found that it is delicious when minced in a tofu loaf =)

Feel free to add or substitute ingredients with what you prefer or have on hand. This is so simple and delicious, you must try it!

Submitted by CAFEGANESHA

Hearty, healthy and delicious. Meat eaters love this too!!

Submitted by TREEHUGGER73

Banana Popcicles with a delicious Chocolate Peanut Butter Coating

Submitted by XKRISS6X

By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.

This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.

I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)

Submitted by TAILSFOX

A wonderful starter or a meal all on its own!

Submitted by DELETEMEPLEASE

Spicy but nicey!

Submitted by TREEHUGGER73

This works especially well in muffins, pancakes, cookies and cakes.

Submitted by THEOTHERHALF

Like the name says -- wow!

Submitted by VITAMINJ

Submitted by INS4NEJANE

Submitted by CERRADANCE

My vegetarian ( or vegan) version of Jambalaya. I'm easy on the heat but you can add more cayenne pepper and some Tabasco to taste. If you want the recipe more soup-like, you will probably want to add more water.

Submitted by MISSTOYOU

These muffins are dense and filling. If you like carrot cake, you'll probably like them :)

Submitted by THEROWANTREE

Non-dairy topping that is good for you as well as being tasty

Submitted by JENNA2007CANADA

Submitted by SNOWDROP76

I think these would actually make better pancakes

Submitted by GREENMAMA

This nice meatless meal is good for vegans, vegetarians and meat eaters who are looking to transition to meatless meals.

Submitted by THEOTHERHALF

Delicious Low Fat, High Fibre, & High Protein meal

Submitted by XKRISS6X

The yummiest chocolate cake ever!!! Calorie info is for double recipe layered cake double icing

Submitted by IDGURL

yummy and moist...goes great with chili

Submitted by IDGURL

Submitted by ASYNJA

This is an adaptation of Susan Voisins' recipe at Fat Free Vegan. It is so creamy and tasty you would never pick it for Vegan.

Please check out the Fat Free Vegan site at:
http//blog.fatfreevegan.com/2006/09/vegan-eggplant-parmesan.html

Submitted by FLOWERDALEJEWEL

So Yummy! You can skip the burgers and just eat as is.

Submitted by MADDY_AVENA

A vegan version of a peanut butter banana smoothie

Submitted by LIBRARIANJEN

Submitted by LADYWATERS

This is a great meatless meal that tastes like it has meat in it and will fool any meat eaters who venture to try it!

Just don't tell them it is meatless and they will never know the difference.

Submitted by THEOTHERHALF

These go great with Tempeh Tacos and make a nice meal that tastes good and fills you up.

Submitted by JEREMY_PATRICIA

Delicious low fat vegan version of this ever popular Greek dish. Delicious served with a crisp green salad and a few black Olives! The tomato sauce makes enough for two dishes, I usually freeze the other half. The Nutritional information is calculated for the whole amount of tomato sauce - not sure what it would be using the amount for this recipe - but it's less.

Submitted by TREEHUGGER73

Non-dairy cheese

Submitted by JENNA2007CANADA

This is easy and delicous.

Submitted by MMYRD2000

A very simple, cheap way to make sheperd's pie

Submitted by XKRISS6X

Filling, colorful, delicious, and high in protein and fiber.

Submitted by VEGGIEGRRL

Easy Baked Ziti... Veganized!
Add any veggies you like... red peppers, mushrooms, onions, olives...

Submitted by LEARAEHI

"chicken" salad made with chickpeas!

Submitted by SOFTTHINGS

Inspired by New Orleans, gumbo is loved all over the USA! With okra, tomatoes, and onions, this animal-product-free version will please meat-eaters and vegans alike!

Submitted by THEMIGHTYLILLIE

Low Cal Tasty Vegan Soup

Submitted by EJORDANE

If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!

Submitted by MADDY_AVENA

A delicious vegan meatloaf that even meat lovers will love!

Submitted by XKRISS6X

My mom's famous vegan eggplant parmesean. Simple and delicious! Non-vegans will just assume you're using a very low-fat mozzarella. Add chilis to your tomato sauce if you like some spice. You can also use canned tomato sauce and pre-packaged breadcrumbs if you are short on time. Just make sure to take the differences in the nutritional information into account!

Submitted by MEGHANISM

A new twist on one of my favorite recipes as a vegetarian, now made vegan.

Submitted by GINAKINA

serves 2-3

Submitted by VEGGIE44444

Submitted by CHARBIEDOLL

A super healthy and delicious start to your day. I based this recipe on Amy's Kitchen frozen Breakfast Burrito.

This recipe is completely vegan, with 170 calories, 4 grams of fat, 12 grams of fiber and 12 grams of protein. Feel free to add any veggies you have laying around. I used no peppers or spices because I wanted something mild for the morning.

Submitted by MISHMV

Submitted by RLWILSON1797

Vegan, wheat free, this banana bread is fluffier and not as sweet as most dessert breads. But with all the spices--and the crunchy slices of almond on the top--it's totally delicious.
It's also half the calories of a slice of banana bread from Starbucks.

Submitted by THORNM

Awesome meatloaf without the meat or wheat! But still plenty of protein and good stuff. .

Submitted by THORNM

High protein smoothie

Submitted by MINGUST

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 of enchilada sauce in the bottom of a pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 degress Fahrenheit until brown, 30-45 minutes.

Makes: 2 servings, Preparation time: 15 minutes, Cooking time: 30-45 minutes

Submitted by KJVELTKAMP

copied this off www.wholefoods.com. They have a great app for iPhone that contains some really delicious, healthful recipes and lets you build a grocery list based on these recipes.

Submitted by MOMMYSWAMI

Submitted by RLWILSON1797

Submitted by ACELINE

Cookbook creator says: add peas!

Submitted by NIKI11784

Easy pudding made from silken tofu.

Submitted by PJBECKETT

This is an amazing, healthy dish. I like to make up a large batch over the weekend, since it's perfect for when I need to grab something on the go. Delicious warm or cold, and keeps well in the refrigerator. Takes a couple hours to make, so be warned, but definitely worth the later convenience.

And I have to add, my husband, a big believer in meat and who has a strong aversion to tofu and anything that has the consistency of mashed potatoes, LOVES this stuff.

I did get the original recipe from a cookbook that a friend loaned me years ago, but I made changes:
- You don't have to add the nutmeg, but I really enjoy that amount (I've heard ginger can be a fun kick as well, but don't go gung ho with it)
- The original only calls for 3 cloves of garlic. I just like garlic, and...
- The original calls for 1 bunch of scallions. I don't do well on scallions, so I did more garlic instead.
- The original calls for about five sheets of phyllo dough to be used for each serving. Quite frankly, I think that's way too much, and it detracts from the amazing filling, so I cut it in half. It still holds together quite nicely. Also, it asks you to put olive oil on each side of every sheet. That's really not necessary.
- I'm up in the Rocky Mountains, so the cooking times reflect that. Adjust accordingly.
- I came up with my own solution to the nutritional dilemma of pressing the spinach and adding lemon juice. See the instructions.

Submitted by CJWHITTEN

Just like Mom used to make... Only vegan.

Submitted by GALINKZOO7

This is a recipe from Miss Nancy (Ratsamongus) that we are going to have at a party/barbecue at our house when we have guests.

Submitted by JEREMY_PATRICIA

You can get the eggroll wrappers that do not have egg included.. in a asian market.

Submitted by FRANJELLICA

Tasty soup that is very low fat but very high taste

Submitted by THEAREA

Submitted by HOOK7890

A terrific twist on a classic! The addition of the tofu makes ths soup thicker without the need for milk or cream.

Submitted by HAPPYCAROL

Submitted by MADDY_AVENA

Nice dense spicy seitan recipe courtesy of Lachesis at www.postpunkkitchen.com

Submitted by NOCTICULA

This is one of the most simple recipes you will ever make in your life. It's delicious, smooth, and you can eat a big bowl of it without the side effects of regular ice cream.

Submitted by NEKOMEME

This is a modification of a beef and mushroom stroganoff recipe I tried from another sparkpeople member (budgetmom).
I mix different mushrooms, like portabella and oyster. Can be served over regular egg noodles or eggless egg noodles to make it vegan. These can be found at stop and shop.

Submitted by FATHUSBAND

Taken from a recipe in a 'Biggest Loser' recipe book, this has been adapted to be vegan, but my meat eating hubby loves it!

Submitted by WELLY_WENCH

This is a great slow cooker side dish for backyard barbecues!

Submitted by CHEF_MEG

We cut the grease and used reduced-fat string cheese to re-create a pub favorite.

Submitted by CHEF_MEG

Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Submitted by CHEF_MEG

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

By choosing a darker chocolate and fat-free evaporated milk, Chef Meg was able to cut the calories of this chocolate dip in half!

Submitted by CHEF_MEG

This is from the Fat Free Vegan. It can be changed easily by using different beans (Kidney, etc), and different seasonings (smoke flavoring vs the chipotles). They can be frozen too, after cooking (or before), then taken out for a quick meal, instead of a Boca burger.

Submitted by INTERPRETER2

Delicious Chili, chock full of veggies for a cold wintery day!

Submitted by KANOLEY

Submitted by GINGERHL

When Grandma made these for us, she baked them in the oven with cream of mushroom soup poured over the top. When she asked me, I was convinced that these were hamburger patties. The walnuts mock the gristle normally found in hamburger. As a healthier option, I choose to serve them with my own "homemade cream of mushroom soup" or just plain. Everyone loves them, and rarely are there any leftover.

Submitted by MELISSATREADWEL

Submitted by TRACILOVELL

As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor!

For more recipes visit www.thefrontburnerblog.com.

Submitted by THEFRONTBURNER

Submitted by ACZACZ

trying to duplicate a recipe from Czehoski's in Toronto

Submitted by MADEMCHE

low fat dip

Submitted by CUPIKAKE

From The Grit- a fabulous restaurant in Athens, GA. When cooked correctly, tofu can be reminiscent of succulent fried chicken. the secret is to get the water out and the flavor in. the grit's method is to cook it twice. The essentials are a non-stick skillet, soy sauce, and nutritional yeast.

Submitted by GRATEFULSNED

My daughter made this up after looking for a recipe like one she saw with roasted beets. This was really good!

Submitted by FRANNIEDID

from fatfreevegan.com

Submitted by JOLLIEBELL

Submitted by TAT2EDCARE_BEAR

Easy crock pot recipe, choc full o' potassium and protein

Submitted by JESSOFTHEBUGS

2 points per serving

Submitted by IAMSUCCEEDING

serving is a cup. serves 3

Submitted by TONILITZER

Lovely, very flavorful Asian salad, can be served warm or cold.

Submitted by MAMEDARLING

created by american gladiator "Siren", this smoothie is good as a breakfast, after a workout, or as a meal replacement, it's the perfect smoothie! 5 servings of fruits/veggies, good source of HEALTHY fats, carbs, protein and IT'S DELICIOUS

Submitted by DIANEMARY126

This is a wonderfully high protein alternative for vegans and vegetarians. It is very versatile as it can be cooked in casseroles and curries or cut into cutlets and BBQ'd or simply sliced thinly as a sandwich filling.
It's seriously yum!

Submitted by TREEHUGGER73

This is my adaptation of the Hungry Girl Falafel - I had way too many garbanzo beans, didn't have any cooking spray, and didn't feel like measuring!!! ;) It still tastes good!

Submitted by ROYABOYA

Submitted by AHUGHES798

SPICY! But mucho delicioso.

Submitted by MADANIE

this is an adaptation from fatfreevegan blog which she adapted from another recipe. To find these go to fatfreevegan.com and type in Seitan Ribz

Submitted by MADDY_AVENA

Submitted by KATSMEYOW

Good to keep in the fridge as a quick salad topping and the brine acts as a no-fat salad dressing!

Use more chili powder if you like extra spicy-ness!

Submitted by GARDYLOO

from 101cookbooks.com

Submitted by MADEMCHE

This is a great way to introduce yourself to tvp, or textured vegetable protein; it has little flavor of its own and takes on the consistancy of ground beef in this recipe. I've fooled many a meat-eater.

Submitted by TYDYDSMILE

adapted from the Kitchn.com - the original recipe called for umebochi vinegar I didn't have any - if you do, please use it gives a tart and sea like flavour. Also you could add some dulse flakes or crumbled nori as well if you want more "sea" flavour.

Submitted by MADEMCHE

A perfect dinner to make with family, or to spice up a romantic night at home. This will give you and yours the quality time to talk and get to know each other. While enjoying an Exotic, Fun, Colorful, and delicious made from scratch meal.

Submitted by RAECROSS

This is a recipe for the bread machine, using the dough cycle, and then taking the dough out and forming 2 loaves.

Submitted by ARTSYMNKY

Submitted by A1KAYOS

Served chilled, you've never had wild rice like this.

Submitted by MYRWEN

veggie burgers

Submitted by TEJOLOTE

quinoa medley

Submitted by EEMILLA

A raw food drink that fills you up, is packed with fiber, and is a tasty treat as breakfast, a snack, or dessert

Submitted by MSBEAUTY711

Preparation: 10-15 minutes, 25-30 minutes chilling time

Submitted by AVFAIN

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Submitted by SP_STEPF

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

Submitted by CHEF_MEG

This is not weightloss food! Rich, decadent, delicious and vegan

Submitted by MADDY_AVENA

Juicy with a delicious, crunchy coating!

Submitted by NEWSUGARMOON