From Vegan with a Vengeance, p. 96

Submitted by APPIFANIE

Veggie Burgers full of Veggies

Submitted by BETTYVEGGIE

Try this one hot or cold--it's delicious either way!

Submitted by SNEECH2

Like the stuff from Chinese Take-Outs

Submitted by BETTYVEGGIE

Good fiber, protein & iron content--& delicious too! Can also be made with mung beans or lentils, or a combination. Adjust spiciness to your preference.

Submitted by RUTHXG

Easy to make, and delicious. Serve with veggies and rice.

Submitted by KATHARINEROSE

Spicy but nicey!

Submitted by TREEHUGGER73

I call this soup pseudo-sophisticated because of how gourmet it tastes, even though it is one of the easiest things to make! I got this recipe off of www.vegweb.com and I absolutely love it. I have made some modifications but its basically the same. This soup has AMAZING fiber and protein values.

Submitted by ILANSTERMONSTER

Five Forks Up from DH! Sorry - they got gobbled up so fast I never got to take a photo.... I served these with sprouted grain toast. Not bacon or not sausage would make an excellent addition to this meal. Based on fatfreevegan recipe

Submitted by WOODLANDMYST

Submitted by TOTCHIKO

from Vegetarian Express

Submitted by FIRSTJUDYEVER

This is the healthiest ice-cream ever... all my friends were dubious about it at first but loved it after they tatsed it. Good for those nights when you feel like treating yourself to something sweet. A great recipe to make in bulk and have a few of these already frozen for treats when you need them

Submitted by TAMSYNHOEK

Broccoli with Indian spices.

Submitted by GIGINAIK

Great for warm weather

Submitted by IVAHAPPY

Submitted by FIT-N-SEXY2B

Submitted by DRGIRLFRIEND

Delicious, healthy, intensely chocolate brownies with a hint of sweetness. If you like them sweeter, add 1/2 cup more of Agave nectar to the recipe. Only 98 calories & 2.6 grams of fat per serving!

Submitted by CARLASKIS

My modification of 'Gypsy Soup' from the Moosewood cookbook.

Submitted by PHRASER

This is the kind of miracle dish that can convert anyone to tofu. The Jamaican "jerk" seasoning is sure-to-please. It's sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy.

Submitted by JACQUIERAWVEGAN

Refreshing and Satisfying

Submitted by VIVACIOUSVEGAN

There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.

Submitted by JO_JO_BA

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

Submitted by TAMARATHEGREAT

This great tasting Italian soup is rich in fiber and it is very nutritious.

NOTE: This is my original recipe that I shared on my website (http://socialcafemag.com/pasta-fagioli-pasta-and-beans-soup/)

Submitted by SUZANASCM

Such a yummy sandwich filling. Just put this salad on a chibatta roll, top with tomatoes and lettuce and you have a very filling lunch.

Submitted by SIMMERICA

A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well.

Submitted by JO_JO_BA

Quick and easy fill me up

Submitted by NOUVELLEMOI

Adapted from The Vegan Dad.
Tired of never being able to have a good sandwich, just because you're vegetarian or vegan? Those other guys, showing off their stacked sammidges like WWE wrestling belts, and you're sucking wind, hanging on to a PB&J? Now, you can tell 'em ALL to kiss off, because here we have LUNCH STUFF! Slice it thinly, and stack SIX OUNCES (or, dial it back and make two, three ounce servings!) of pretty acceptable lunch meat substitute with your favorite non-dairy cheese, vegan mayo or what-have-you. G'wan...just because we're tree-huggers doesn't mean we hafta eat cardboard!

Submitted by TA24JC

These are addictive. They're sweet, salty, spicy, and crunchy. Cut back on the sriracha/chili flakes to tame these fiery nuts. Use smoked (not hot or sweet) paprika.

Submitted by SP_STEPF

This was my favorite snack in high school and to this day. My grandkids love it too.

Submitted by CHAUNCYGARDENER

Submitted by BATTY13

ultra good vegan crackers

Submitted by SEPTEMBERKC

Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.

Submitted by CHEF_MEG

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Submitted by SP_STEPF

This is my go-to dressing. I use it on everything from steamed veggies to salads and sandwiches.

Submitted by SP_STEPF

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

This is a much healthier alternative to regular meatballs. They're also pretty delicious. They taste great with spaghetti and sauce. I prefer to serve them with Trader Joe's Organic Whole Wheat Spaghetti and Trader Joe's Garlic Marinara Sauce. Sometimes the mix can become a little squishy and so we just use it as "meat sauce" instead of rolling into balls. If you wait long enough for moisture to evaporate, making balls should not be an issue. As meatballs they are even better the next day. Me and my boyfriend (who is vegan) adapted this recipe from the recipe here: http://www.grouprecipes.com/96989/red-lentil-patties-vegetarian-meatballs.html

Submitted by HELLOKICIA

Taken from bapstory.blogspot.com, a Koren cooking blog.

Submitted by EMADHIKA

These are perfect for small family breakfasts on the weekends, nice and tender from the potato and moist and fragrant with the bananas. A sweet cinnamon and date filling seals the deal!

Submitted by JO_JO_BA

This recipe came about after I received A GALLON of hummus from a friend and ran out of freezer space and needed to use it up.

Submitted by NALLIE01

The prep time includes the time you need to marinate the tofu

Submitted by SARA72121