Vegan Recipes (Most Popular)
This is a modified recipe from Alive in Five by Angela Elliott.
Serve with Nut Milk
I was given a recipe for "Oklahoma Caviar." I added a cup of frozen corn to bring it home to Indiana (and changed the dressing to fat free!)
It's meant to be a salsa, eaten on tortilla chips, but I like it as a side dish. So yummy and good for you.
Use any green herb in replace of the basil if you wish.
This is great on pasta and sandwiches
Vegan tacos stuffed with veggies and soy cheese. Delicious!
Can be high in sodium depending which items you use. Opt for lower sodium choices if sodium content concerns you. Or just drink lots of water!
This smoothie tastes delicious and is perfect for a sweet treat or dessert.
A delicious all vegetable "pasta". Very tasty, filling, beautiful, and low-calorie. Great as a main dish or as a side. You can even twirl the carrot strips like regular noodles!
These cookies are delicious if you love carob chips and sweet things! The cinnamon adds a really nice little flavor also with the carob chips.
This smoothie is creamy, delicious, healthy, and green! You can have this any time but I happened to make it on St.Patty's day.
This dressing is my favorite! I've never tasted any dressing that I've liked so much. If you really like garlic then you will like this, but if you want to make it less garlicky then just decrease the garlic powder. Also you may find you need to add more soy milk after a couple of days as the dressing thickens up. Can be used as a dressing or a dip depending how thick you want it.
These cookies are deliciously sweet with just the right amount of peanut butter and maple flavor. They freeze very well!
This was an attempt to mimic a Naked Juice Green Machine. It didn't taste exactly the same, but it was good enough.
Based on the low fat vanilla cupcakes in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. I've made a few changes to decrease the fat and sugar (and make them chocolate).
This is a reduced-fat, fewer portions version of the Lemony Roasted Potatoes on pp. 109-110 of Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero.
Most of the time you spend on this soup is letting it sit on the hob. You can roast the garlic while the soup is cooking. The vegetable soup mix used in this recipe is a mixture of barley, split peas, lentils, dried veg, and macaroni, available at most stores in the UK.
This gets really thick in the fridge but can be thinned out by adding more water.