Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.

Submitted by CHEF_MEG

Smoky from the cumin with a hidden serving of vegetables, this dip is equally delicious in a burrito as it is spread on tortilla chips.

Submitted by SP_STEPF

The versatility of this salsa is limitless! Put it on grilled chicken or steak, add it to eggs, or serve with tortilla chips.

Submitted by METALFINGER2U

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

Looking for a quick and simple way to prepare tofu? This is it!

Submitted by KIMWADE2

Peanut sauce is one of my favorite things to eat, usually with tofu, green vegetables (like broccoli, spinach and edamame) and brown rice.

Submitted by COACH_NICOLE

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

Submitted by SP_STEPF

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

Submitted by RUGBY1212

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Submitted by SP_STEPF

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

It's like pumpkin pie for breakfast (thats actually good for you)

Submitted by SUB_JEC_TIVE

These cookies subsitute eggs with banana, and uses whole wheat flour instead of white flour. This recipe is adapted from a recipe from COSMOGIRL magazine.

Submitted by FRANKZAWEERA

I love this spread this over whole wheat toast for breakfast with nut butter or to thicken my fall soups. My son Josh loves it with bananas. You won't believe I didn't add any sugar!

Submitted by CHEF_MEG

great autumn taste!

Submitted by STEPHSTEAR

This is a great Vegan dish and I love it. Add your favorite dairy free dressing and it is so good even the kids will eat it.

Submitted by TARABOCK

Submitted by HAZELBRANCH

delicious vegetarian chili for slow cooker

Submitted by KATIEDIVINA

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

Recipe revised 1/5/09

Submitted by ANTIOCHIA

In Greece, they're called "Gigantes" because of the large size of the beans. As with most Greek cooking, making Gigantes is time consuming and loaded with olive oil. This is a quicker, healthier substitute with much of the flavor preserved.

Submitted by SROSPENDA

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

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

Submitted by THEOTHERHALF

Submitted by SALLYF55

cooked overnight and ready in the morning!

Submitted by ~~KATE~~

A simple and delicious way to enjoy kale.

Submitted by GERTYCAT

This recipe is better than the original and it's without the eggs and oil. The flaxseed paste gives the needed body, and imparts a nice mild nutty flavor that compliments the pumpkin.

Submitted by SPARK728

Great when you are having friends over for a dinner party or a barbecue. And they taste good also.

Submitted by JEREMY_PATRICIA

Submitted by DRGIRLFRIEND

This salad travels well for picnics and work lunches, and keeps for several days in the fridge. Makes a great stuffing for pita pockets, or over cooked bulgur or brown rice.

Submitted by JO_JO_BA

Taste Indian potatoes & Peas (vegan)

Submitted by AMSMICRO

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

Submitted by JENNA2007CANADA

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

Easy to make flatbread

Submitted by BETTYVEGGIE

Vegans crave sweets, too! Here's a vegan-friendly recipe for healthy, whole wheat muffins that are sure to satisfy any sweet tooth, vegan or not. Dairy-free, and more importantly, guilt-free!

Submitted by GALACTIC-RANGER

These sweet potatoes are cooked with a West African-style peanut sauce.

Submitted by BRAINIAC

From Vegan Fire & Spice

Submitted by TERTELLE

Delicious as a side-dish or a snack!

Submitted by FUTUREPINUP

I realized half way through that I didnt have eggs, so I made it without. The recipe calls for 2 lg egg whites, but was perfectly fine with none. You can also use veg oil if you prefer. A great snack anytime of day, my 2 yr old loves it and has no idea there is cauliflower in it!!! We only eat a small slice as our serving size so that is what is calculated, you may eat more if you have it for breakfast though....enjoy!

Submitted by SARAHTHOMAS1

Low-cal, delicious, and super easy to make!

Submitted by EJORDANE

This is a very simple hearty soup. And it actually tastes better the next day!

Submitted by MMMLEAFYGREENS

This recipe, created by Abigail Henson at the Natural Gourmet Institute in NYC, won Best Soup in the Vegetarian Times 2010 Chef's Challenge contest.

Submitted by EVERDENE

From Vegetarian Times

Submitted by ERIKA00177

Submitted by TRIX_SKA

I lived on this in college. It's good scrambled with eggs and chili powder for breakfast, too.

Submitted by MAYNARDBEAN

I found this recipe in a 'zine and I have been making it for years. They receives rave reviews every time I make them and they are a staple in our household. I am not a vegan but I love that the only fat in these is from peanut butter.

Submitted by MUDDYMUDSLINGER

Whole Wheat Peanut Butter Muffins

Submitted by KIMINMI

This was my favorite take-out lunch when I lived in Korea. I ate it almost every single day!

Submitted by SP_STEPF

the best vegan mac & cheese you'll ever eat. good for you with hidden veggies! and no yucky nutritional yeast sauce!

Submitted by RABBIT-FOOD

I plant basil every year just so I can make pesto and have enough to freeze it (3 plants is all it takes). The hardest part is washing the basi leaves. Once made, I quickly put it into snack size plastic bags. The only thing about pesto is that it turns brown when exposed to air, so close the bags quickly and keep the remaining pesto covered with plastic wrap while filling the bags.

Submitted by JLBARNEY

General Tso's chicken was always my favorite, until I stopped eating meat. This is just as tasty, and so much better for you.
This is great by itself, or served over rice, quinoa, or steamed broccoli.
The celery is optional; it helps bulk up the meal with few added calories.

Submitted by TAILSFOX

The Bircher muesli recipe I use and have for breakfast most morning. Vegan recipe although yoghurt on top is also lovely. If people don't love apples, orange juice is a nice change and any fruit can be used on top.

I find this to be a very filling breakfast, which keeps me going for a long time. For people worried about sugars, the main areas to watch are the dried fruits, these can be omitted and replaced with extra fresh fruit if desired or different nuts and seeds.

Submitted by VAEMPYRESS

Hot, Spicy Vegan Korean Soup

Submitted by BRANDVEGN

Warm, nutty and sweet with just a hint of saltiness. Gorgeous with milk or over homemade yogurt.

Submitted by JAZZLEBUG

vegan and comforting

Submitted by JESSYJAMESOZ

Submitted by CSIMPSON75

Great spread on bread in place of your traditional dairy laden butter. Use on baked potatoes, roasted corn, or add lots of garlic and use it with garlic bread.

Submitted by THEOTHERHALF

Check out the stats on this one!!! This is probably one of my favorite things to eat, ever, but especially in the summer! It's very cold, very fast, VERY HEALTHY, and just so very yummy. A colorful side dish to bring to a barbecue!

BTW. The American Heart Association says:
Omega-6 (n-6 polyunsaturated) fatty acids are the other group of essential fats that your body needs to function properly but does not make. Hence, they need to be consumed in the diet. Food sources of omega-6 fatty acids include some vegetable oils (SOYBEAN, safflower, sunflower or corn oils), nuts and seeds. Increased consumption of omega-6 fatty acids in place of saturated fats and trans fats is associated with a decreased risk of coronary heart disease.

Guess what! This includes just about all of the fat in this recipe!

Submitted by ODYJAY

A nice dressing for any Asian-themed salad.

Submitted by SKINNYAGAINCO