Vegan Recipes (Most Popular)
Adaptation of a recipe from a friend who adapted it from Jamie Oliver.
If more protein needed, add silken tofu or cannelini beans before pureeing. Also good with a few caraway seeds, or use a leek instead of the onion. If you don't have mint, use a smaller quantity of another herb that you like.
Flavour improves with time in the fridge!
From "Life Diet: A simple guide to eating healthy"
DELICIOUS and healthy chocolate smoothie. Kids love it!
Thank you to Dr Furhman for the inspiration for this recipe. Experiment with different fruits for fun and taste.
This is a stovetop recipe adapted for the slow-cooker. Its a flavorful, hearty yet light, delicious meal great for dipping French bread in.
Courtesy of Lovin’ Spoonfuls
This recipe has been calculated using fat free soy milk, and lite silken tofu resulting that 1 muffin will have 186.5 calories per serving and has 0 grams of cholesterol, 5 grams of fiber, and 4.6 grams of protein in each muffin
This beef broth substitute works great as a soup base, in recipes calling for beef broth, or as a marinade for tofu, portobellos, or tempeh!
My first attempt at a completely vegan meal. I live in a meat-and-potatoes household, but this went over surprisingly well. Low calorie and packed with good vitamins and fiber, this soup is filling on its own and does not require any grains or meat to be satisfying. This has quickly become one of my favorite "diet" soups because of how tasty, filling, and low-cal it is. I can eat until I'm full, and not feel guilty!
This banana bread tastes great. It uses brown sugar or splenda and molasses for sweetening.
Light, refreshing, and delicious. Serve with the falafels. Can also be eaten as a soup!
Quick to make, nourishing and delicious. Comfort food for cold vegan nights.
Just your classic molasses cookie. Spicy, soft, and chewy.
Note: Do not use real butter for this recipe. It does not work well. If you must, choose smartbalance or margarine.
Quick and easy to make.
Not calorie light, but full of flavour and high in protein.
This is decadent, use with lots of veggies and in moderation. Toss with hot pasta instead of pesto, try it as an elegant and rich spread on whole grain crackers, thinly spread on bread instead of mayo for a lush addition to a sandwich, or crumble on a vegan pizza as a rich topping instead of the standard cheese. Add hot pepper to taste (be careful if you plan on cooking the mixture later because the heat seems to concentrate) or a fresh herb if you have it... basil is nice but I bet thyme or marjoram would be great too.
Notice that the ratio is 1 to 1 to 1/10th for the olives, walnuts, and garlic respectively. I know weights are more accurate so I went with them here but feel free to experiment. I remembered this "recipe" from a Moosewood cookbook.that I used to have a long time ago... I'm not sure if I changed it or not.
Thanks to Planet Organic Markets for this wonderful recipe! This salad is loaded with crunch. The combination of kale, carrots, cabbage and seeds makes a salad that is audibly delicious. Kale is extremely good for you, but make sure you chop it finely.
Vegan recipe from "The Engine 2 Diet". I don't know how many servings, so I guess at 4?