Vegan Recipes (Most Popular)
If you want to reduce the fat content, use less oil - but the flavour will suffer. We do need some fat in our diet.
This could be used as a side dish, but makes a very acceptable vegetarian main when served with rice or crusty bread, and a fresh salad.
From "Delicious Vegetarian Food", my adaptation.
If you can't get Choy Sum, you could substitute Gai Lan, or use a mixture of chopped kale (minus the centre ribs) and silverbeet (swiss chard) with centre ribs included.
If you don't have kecap manis, use 2 tsp dark soy sauce and 1 tsp brown sugar or palm sugar.
I adapted this recipe to be dairy free from a magazine one. I found it a bit sweet- next time I'll use about half the quantity of splenda. You could replace the splenda and molasses with 1/2 cup (or less) brown sugar, if you prefer.
My adaptation of Stephanie Alexander's recipe - but a half quantity (enough for one pizza)
A simple baked beans recipe - suitable for vegetarians/vegans. Can be made on the stove top, in the oven, or in a crock pot.
This is a meat and dairy free lasanga, using roasted cauliflower ricotta, pumpkin (winter squash), spinach, mushrooms, tomatoes, eggplant, herbs and olives! Be warned, you will need a large pan. This is loosely adapted from a recipe in Appetite for Reduction. It takes a while, but it's worth it, and a lot of the time is not time you need to actively participate in the cooking.
Next time I make this I will use firm, rather than extra firm tofu, as I think it could do with more moisture in the ricotta.
Adapted from the Oh She Glows recipe http://ohsheglows.com/2011/04/11/vegan-car
rot-spice-muffins-for-grandpa/
Which is itself an adaptation!
If you want to lower the fat, substitute your preferred non-dairy milk (eg soy, rice, almond) for the coconut milk. It will be slightly less moist but also less fat.
The original recipe uses non-dairy yoghurt instead of the coconut milk and vinegar. You could also give that a go if you have access to it (I don't).
This is a veganised recipe. I haven't tried the vegan version as a cake yet, but have made it as muffins. Topping is not included in the nutrition information at the moment.
185 calories per muffin or 1/12 of cake without topping, 265 with.
Adapted from a newsletter, which had a recipe adapted from 'Sanitarium Best of Vegetables Month by Month'
Savoury muffins are a common Australian food, but they're often full of cheese. These are lighter, healthier, free from cheese (and vegan). You could reduce the salt if you like. Just a pinch would be OK.
Next time we would use less sweetener (too sweet for our tastes) and about 4x as much brandy (couldn't really taste it).
adapted from fatfreevegan.com. original recipe called for blueberries, which would be lovely as well.
If you don't have a lot of time (or money!) this recipe is great. Oh, yeah and it's yummy!!
this may look gross and take a little warming-up-to, but it's oh so satisfying and calming, and is kind of like eating a garden. yum yum!
This is an easy to make soup that's filling and tasty, with lots of fiber and protein. The level of spiciness can easily be adapted to your taste by omitting the salsa choosing the heat-level of salsa you prefer and/or using more salsa. I'm a wimp when it comes to spice, and I find that four tbsp of mild salsa give it just a little bit of extra tastiness.