Vegan Recipes (Most Popular)
Gluten-free, sugar-free, vegan
May substitute 1 cup oats and 1/4 whole wheat flour for cornmeal. May serve with non-fat frozen yogurt, sweetened plain yogurt or similar.
A filling meal! Makes 3 servings so it can be dinner-for-two and then leftovers for someone's lunch. Or, if you're feeling quite hungry, you can both have a small 'seconds' but if you do so, put 1.5 servings each in your nutrition tracker.
Vegan version of the traditional Québec-style meat pie. A hearty winter dish and lighter than the traditional. Even non-vegetarians enjoy this version..
Your garden-variety orange daylily flowers are edible! They can be eaten as buds, as fully opened flowers or as *freshly* spent blossoms. This recipe uses the freshly spent ones, harvested in the morning, and my garden had 22 of them ready, so that is what I put in. Quantity varies according to your own garden. CAUTION: If you've never had daylily blossoms, try one or two first before trying large portions, because they can give some people an upset tummy. Spent blossoms should still be orange and not yet dried up and brown (those are too old).
This dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. For meat eaters, add chicken. Nut allergy people: I used coconut oil, but use the oil of your choice (same calories).
Uses unsweetened almond milk and cocoa powder. The cornstarch (8g) is one level tablespoon. Total almond milk is 3/4 cup (the way Spark adds this ingredient to the recipe can be confusing).
I was vegan in my last year of high school, and since then have slowly become a lacto-ovo-pescetarian. it's been about a month since I've been trying the vegan thing again. I have no desire to have fish in my intake right now. So . . . . usually I would have used imitation crab or lobster meat in my roll, but this was my first attempt at a vegan roll.
A yummy, filling grain salad recipe from the LA Times that I altered to include ingredients readily available in my cupboard.
This nutritious vegan take on mashed sweet potatoes takes its lead from traditional candied sweet potatoes.
From Vegan Dad - I modified it slightly to accomodate what I had on hand, I also broiled them in the oven for about 5 min on each side.
http://vegandad.blogspot.com/2009/
02/crispy-cajun-chickpea-cakes.html
This is a sour coleslaw that my family loves. It's so simple, and yet so good, especially with something with BBQ sauce. The sour, tanginess of the slaw is an excellent accompaniment to the sweetness of BBQ sauce. I serve it with BBQ Tofu cutlets.