Vegan Recipes (Most Popular)

From Food for Life

Dress up your green beans. Miso is a perfect replacement for butter in most sauteed dishes and offers a nice earthy, salty note to the beans.

Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.

Perfect snack for school lunches, after school or work snacks, or as a side dish with meals.

Like the stuff from Chinese Take-Outs

Summer's freshest fruit becomes a frosty seasonal treat that's as delicious and refreshing as it is nutritious!

Layer your salad in a jar for a healthy meal on the go! Use this technique for all your favorite salads.

Super moist pumpkin cupcakes!

You'll never think of a burrito the same way!

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

Indian spices add zest to this traditional vegetarian dish.

I love ranch dressing, but it's so heavy! Here's a lighter version that also happens to be vegan. You can substitute regular low-fat mayonnaise and skim milk for the coconut milk and vegan mayo.

I found the original recipe online on the NY Times website. They call their version Red Lentil Soup With Lemon. When I went to make it for the first time I messed up with the spices and added curry powder instead of cumin. When I realized my mistake I added the cumin anyway. I also omitted the finishing steps because I didn't have any lemon on hand. I just served it after hitting it with the immersion blender. The soup turned out amazing and it's been a favorite ever since.

I've got a lot of cajun in me, and there are some recipes I can't live without! This is classic red beans and rice like my mama makes, only without any animal.

This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!

Tasty, lowfat, high nutrition!

This is very light and delicious, especially in the summer when the vegetables are fresh and flavorful! A great way to eat your vegetables!

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

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!

I love making this soup throughout the fall and winter. It's filling, healthy and stores well. Perfect with a grilled cheese sandwich on whole wheat bread.

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.

Soooo good and QUICK!!! My non vegetarian husband asked me for SECONDS!!!

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

This is a great sauce for most pizzas--I use it most frequently on veggie pizza but also works for supreme, meat pizzas, or any classic combo of meat, cheese & veggies.

Banana ppsicles with a delicious chocolate-peanut butter coating are a perfect low-cal snack!

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.

This recipe is to replace the green beans you get at most/all Chinese Buffets including Panda Express and many others. They are a hit with everyone, every time I make them... even my picky picky picky people that I have to feed!

[EDIT: After noticing everyone commenting on the sodium, I realized that I didn't add the 'lite' soy sauce that I use - I had added regular! Fixed it now :) ]