Vegan Recipes (Most Popular)
A wonderful, thick and creamy fall-style soup full of antioxidants and vitamins, as well as a boost of protein from the silken tofu. Super-flavourful!
This is a great quick version of a strongly flavoured traditional Italian side. You can use fresh tomatoes and basil if desired, and if time allows.
A delicious sweet corn chowder made creamy with potatoes and flavoured with simple but hearty herbs.
Delicious, simple, and beautiful. Serving sushi salad on a bed of lettuce, garnished with slices of red and green bell peppers, makes this a work of art.
If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup.
Great as a pack-along lunch, these are a heathy, vegan and protein packed dish that's equally excellent hot or cold.
This is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers.
A vegan variation of the infamous sloppy joe, made with TVP granules and a shot of Diet Coke for kicks! This is great if you want comfort food without the guilt factor, since each serving has only 127 calories, 1/2 gram of fat, 17.7g of carbs and packs in a WHOPPING 5g of fibre and 13g of protein! Serve on whatever you wish!
Yellow Bell Pepper and Sweet onion add depth and flavor to this raw flax seed cracker
Inspired by the fresh options of summer, this dish is easy to make for just one (half it or enjoy leftovers!) or double for a family. Its full of taste and has lots of room for variation that depends on your taste. In addition, I often add summer squash under the pasta for more veggies (as in the picture). Even over just squash would probably be good! It does need some protein to balance the meal... I plan to try it with lentils soon.
This works great with any pasta and any veggie that isn’t strong. I’ve done baby shells/raw kale and couscous/squash. I prefer a mixture of half pasta and half veggies but its open to your interpretation.
This fast and easy salad uses a blend of 17 beans and 3 peppers. The trick is to start the night before to soak the beans and defrost the frozen veggies. The recipe is full of flavor while being low in sodium and high in protein.
some of the ingredients are not right- I added a protien drink powder not whey and I also added cocao nibs-great raw recipe- any questions email me
Lebanese salad made with fresh parsley and fresh mint. Tossed with cucumbers, tomatoes, onions, and a light lemon juice and olive oil dressing.
Vegan, Low Sugar, Healthy Source of Protein, Fiber, and Nutrients. Due to high load of nutrients, may be meal replacement. Can also be used as meat replacement or meal for toddler or child.
300g Rolled Oats
150g Energy Fruit & Nut Mix
50g Pumpkin Seeds
50g Apricots
Dash of Cinnamon