Vegan Recipes (Most Popular)
You can add whatever veggies you want. I sometimes add broccoli . You can also use whatever kind of pasta you like.
This is a simple bread dough recipe that can be used for all of your bread needs.
1. Loaf bread
2. Dinner Rolls
The "Simple Whole-Wheat Burger Buns"
that you will also see in My Sparks Cookbook--"Totally Vegan On A Budget" also uses this same basic dough recipe.
Easy to make Corn Fritters are great for any meal of the day. Top with maple syrup for a delicious breakfast treat, eat with a little salsa for a midday snack, or serve with a side of veggies for a great dinner. These can be made with pantry stable items, and for really cheap. During the summer, substitute fresh bell peppers and corn for fritters that burst with flavor.
An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Usually sweetened with palm sugar, it's used as a condiment with fish, meat or veggies! This recipe makes about 1 1/4 cups, serving size is 2 tbsp. Stores indefinitely in the refrigerator.
I think my hummous is the best, although the garlic turns a lot of people off. It can be frozen and keeps for a long time. It's a great opportunity to get some raw flax seed oil into your diet.
This is a great vegan or vegetarian alternative to the traditional sweet and sour dish.
Who needs animal products when you can have a sweet, fluffy, and nutrition pancake for breakfast?
Risotto is a great dish and can be made "kitchen sink" style- throw in everything but the kitchen sink. Use up any veggies in the fridge.
Delicious concoction of goodness, 100% vegan, lot's of fiber and protein!
At only 90 calories these are not only good for you - they taste good too
homemade "ice cream" that's non dairy, lactose free and super easy to make!
I found this recipe at http://www.recipezaar.com/48540 I just changed out brown rice for the white rice.
Another South Beach Super Charged recipe. The original only calls for 0.25 tsp of each spice, but I double those to add a nice kick of flavor. Also, I doubled the amount of squash and tomato sauce (calls for an 8 oz can) and cut back a little on the water to make it a bit thicker. Made about 8 cups, so a nice 2 cup serving will really fill you up. If you need to cut sodium, use a smaller can of tomato sauce and really rinse your beans, or use frozen beans instead.
This is my mom's recipe and is super yummy...I've changed the sugar to splenda and the oil to apple sauce for a healthier option. Not to mention, they're really purple and fun!
These are not super sweet muffins...for a sweeter recipe add another few tbsp of sugar / sweetner
with a few moderations to original recipe (no oil, spinach instead of kale, more sun-dried tomatoes and using store-bought unsweetened almond milk).
Seasoning recipe from here: http://allrecipes.com//Recipe/taco-seasoni
ng-i/Detail.aspx