Vegan Recipes (Most Popular)
A delicious vegan alternative to chocolate cream pie- it's so rick, you only need a small slice.
This is the recipe from Veganomicon, unchanged. Isa calls it 4-6 servings, so I split the difference and listed it as 5.
The yummiest chocolate cake ever!!! Calorie info is for double recipe layered cake double icing
Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy.
So low in calories- NO fat!
These do actually taste great- not like cardboard as the heading might suggest!
;)
This is so easy to make, you'll wonder how you ever made tacos without this savory side dish. You can also view each step of this recipe with
Wholesome and healthy flatbreads to compliment any meal or gathering
Organic Brussel Sprouts are available in the fall/winter at your local Farmers' Market
from www.thekitchn.com:
This soup is so creamy and silky - it tastes like it's full of cream. But it doesn't have a drop of dairy.
i modified the original recipe slightly by substituting olive oil instead of butter & fresh ginger instead of powdered ginger.
Hummus made with sesame oil and sesame seeds, fresh lemon, garlic and cumin. Great with home made crackers or cut up veggies.
There is nothing more satisfying than a warm hearty and delicious soup when it's cold outside. This soup is versatile (add whatever veggies you have lying around), easy and nutritious. Adding both barley and lentils makes this more nutritionally complete for the veggies out there, but feel free to just use one or the other if you'd prefer. And the servings are large! If you're having this on the side, you'll get a lot more servings than mentioned! (also it freezes really well too! so make a batch and freeze in single-serve tupperware for easy lunches/dinners!)
A simple, colorful and nutritous summer salad that keeps well in the fridge for several days.
A vegetarian adaptation to a recipe from Allrecipes... with less oil, more seasonings, and with whole wheat couscous for added nutrition.
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.
You'll never know these are vegan! The pumpkin adds an interesting flavor, while the chocolate chips indulge your sweet tooth.
This is my variation on a recipe in Kevin Mills' cookbook "Faster! I'm Starving!" It only takes about 20 minutes total to prepare and it's super yummy. The cauliflower is tender, but still firm -- not mushy like it gets when you boil or steam it. If you want to change the spice mix, just be sure you use other warm spices.