Vegan Recipes (Most Popular)
Delicious, rich flavour without any solid fats, and the delicious pieces of raisins throughout!
This is a great mini-cake for 3-4 people to share, and is uniquely Canadian in the sense that it uses Coffee Crisp chocolate bars, a Canadian staple! Great with some mocha ice cream on the side!
A new twist on one of my favorite recipes as a vegetarian, now made vegan.
A chunky Pasta topper full of fresh herbs and if you desire can be used as is or add any vegetable to taste ie. squash,zucchini, or eggplant!
A nut-free, raw-foods cheesecake filling. Easily made completely nut free with your own nut-free crust recipe! I've chosen to leave the crust completely out.
Made with zucchini instead of beans or nuts, this hummus is light and fluffy but still tastes authentic!
Vegan version of Lemon Poppy Seed, from Vegan Brunch Cookbook byIsa CHandra Moskowitz (author of Veganomicon)
Great in my Super-Easy & Super-Tasty Yet Healthy Goat Cheese, Spinach & Chicken Salad!
I wanted to make a healthy homemade spaghetti sauce with lots of veggies!!! This recipe taste great, is LOW CALORIES and LOW SODIUM. It tastes even better the next day!! I use it for everything from pasta, pizzas, and even sauce for my side veggies. Yum!
These muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden...If you are a dairy lovin' fool just substitute with the good 'ol fashioned stuff...
These are based on the idea of a sugar cookie, but with oatmeal, peanut butter, and pumpkin puree rather than flour, butter, and egg
This recipe is from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson. I highly recommend it.
This is my modification of an old recipe a coworker gave me years ago. I make this all the time. Very tasty and satisfying. I wish I could give credit to the originator of this recipe. All I know is I got it from Kim from Don Pablos years ago.
Wheat gluten-oatmeal 'meatballs,' great on subs, pasta, or sauced as an appetizer. Vegan-friendly.
Red lentils, in themselves a powerhouse of nutrition, combined with fast-cooking soup pasta, acini de pepe (http://en.wikipedia.org/wiki/Acini_di_pep
e) for even more protein, and texture, dresses up with a whole mess o' veggies. A no-brainer to prep, this one cooks in TEN MINUTES, and stands alone, or, you can add your favorite compassionate protein.