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The best vegan recipes - 180 recipes

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Full of protein, calcium, omegas, and delicious! Perfect for breakfast or freeze and pack for lunches! {For my pho...

  • 3/4 Cup of Non-Dairy Vanilla Milk (we used Vanilla Hemp Milk)
  • 1/2 Cup of Gluten Free Oats
  • 1 Small- Medium Banana, Sliced - Should equal about a 1/2 Cup worth
  • 1/2 Cup of diced Pears
  • 1/4 teaspoon of Cinnamon
4.3/5 (11 Votes)

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Line an 8x4 or 9x5" loaf pan with a sling of parchment paper

  • The bars:
  • 1/2 cup (5.5 ounces / 160 g) coconut nectar (or 1/4 cup each brown rice syrup and maple syrup)
  • 1/4 cup (2.25 ounces / 65 g) almond butter
  • 1 (2.2 ounce) bar Aloha chocolate, broken up (about 1/3 cup)
  • 1 tablespoon (1/2 ounce) coconut oil
  • 1/8 teaspoon fine sea salt
  • 1/4 cup (1.25 ounce / 40 g) hemp seed hearts
  • 2 tablespoons (.5 ounces / 15 g) cacao nibs
  • 2 1/2 cups (3 ounces / 85 g) crisp rice cereal (not 'puffed' rice)
  • The topping:
  • 2 (2.2 ounce / 65 g) bars Aloha chocolate, broken up
  • 1 tablespoon (.12 ounces / 5 grams) cacao nibs
  • 1 tablespoon (.12 ounces / 5 grams) hemp seed hearts
  • 1/4 teaspoon flaky salt (preferably Maldon)
4.3/5 (6 Votes)

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Recipe modified from one found in the Red Star Nutritional Yeast cookbook

  • 1 c. textured vegetable protein (TVP)
  • 3/4 c. boiling water
  • 1/4 c. oats
  • 1/4 c. flour
  • 1 Tbsp nutritional yeast
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp mustard
  • 2 Tbsp ketchup
  • 2 Tbsp soy sauce
  • 1 Tbsp peanut butter or tahini
4.2/5 (13 Votes)

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Thaw, press and squeeze the spinach

  • 1 box frozen spinach, thawed and drained
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbs canola oil
  • 1 tsp salt
  • 1 tub vegan cream cheese
  • seasoning salt to taste
4.3/5 (12 Votes)

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These vegan fried pickles are the perfect fried, tangy, crunchy snack to dip in ranch dressing and munch while watc...

  • 1 jar dill pickles chips or spears
  • 3 cups vegetable oil
  • 1/2 teaspoon onion powder
  • 1 taspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground mustard seed
  • 1 teaspoon Tony Chachere's Creole Seasoning
  • 1/2 cup dry bread crumbs
  • 1/2 cup whole wheat flour
  • 1 cup white flour
  • 4 tablespoons nutritional yeast
  • 2 tablespoons baking powder
4.1/5 (24 Votes)

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from: http://kblog.lunchboxbunch

  • Vegan Caramel sauce (see my recipe for full variations and instructions)
  • 1/2 cup apple cider
  • 1/2 cup vegan shortening (or vegan buttery spread for a more opaque caramel)
  • 3/4 - 1 cup vegan dry sugar
  • 1 Tbsp corn starch (or arrowroot)
  • dash ginger powder
  • Dash cinnamon
  • pinch salt
  • 1/4 tsp vanilla extract
  • as you can see, the sugar/fat ingredients are slightly modifiable based on your sweetness/richness preferences.
  • Apple Pie Filling
  • 3 large tart apples, roughly peeled (or not), sliced extra thin
  • 1 tsp cinnamon powder (dash of nutmeg optional too)
  • 1 tsp ginger powder
  • pinch of salt
  • 2 Tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 2-3 Tbsp corn starch or arrowroot powder
  • 2 Tbsp maple syrup (or dry sugar)
  • 2 Tbsp caramel apple sauce
  • dotting: 1-2 Tbsp vegan buttery spread
  • 2 pie vegan crusts (frozen or homemade)
4.2/5 (14 Votes)

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Hint: Fat-free Nayonnaise is made by Nasoya

  • 5 cups shredded green cabbage
  • 1/8 cup minced green onion
  • 1 cup tofu mayonnaise
  • 1 tablespoons sugar
  • 1 tablespoons white vinegar tablespoon celery seed
  • Dash sea salt to taste
4.3/5 (7 Votes)

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This lovely little wrap was a delicious and filling dinner

  • 2/3 cup cashews
  • 1 clove garlic
  • 1/2 cup almond milk regular, unsweetened
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tsp onion salt
  • 1 cup quinoa cooked
  • 1 tsp olive oil
  • 1 clove garlic
  • 1 1/2 cup sweet onion diced
  • sea salt to taste
  • pepper to taste
  • 3/4 cup celery diced
  • 1 cup broccoli florets, diced
  • 3 tbsp black olives
  • hot pepper flakes to taste, optional
  • 4 high protein pitas high protein like Pita Gourmet low carb high protein pitas or large lettuce leaves
4.4/5 (5 Votes)

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Preheat the oven to 450°

  • Dough
  • 2 cups of semolina flour
  • 2 cups of all-purpose flour
  • a little over 1 cup of water
  • a dash of salt
  • Filling
  • 3 small to medium sweet potatoes
  • around 6 oz. of coconut milk
  • 2 chili peppers (I used red serranos)
4.8/5 (5 Votes)

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An egg and dairy free thick pudding that's wonderful straight out of the fridge

  • 3 tablespoons cornstarch + 1/2 cup nondairy milk
  • 2 1/2 cups non dairy milk
  • 1/2 cup sugar
  • 1 to 2 teaspoons vanilla extract (I used 2)
4.1/5 (21 Votes)

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Directions: 1.Preheat oven to 350° 2

  • Crumb Topping Ingredients:
  • ◾1/3 cup raisins
  • ◾5 medium sweet apples (gala or golden delicious are good)
  • ◾1 Tbsp lime juice
  • ◾1 Tbsp water
  • ◾Optional: 20 drops liquid stevia
  • ◾Crumb topping
  • ◾3/4 c quick oats
  • ◾1/4 cup finely chopped walnuts
  • ◾1/4 cup brown rice flour
  • ◾1/4 cup millet flour
  • ◾2 Tbsp tapioca flour
  • ◾2 Tbsp almond meal
  • ◾1/4 tsp salt
  • ◾1 tsp cinnamon
  • ◾1/2 tsp nutmeg
  • ◾1 tsp baking powder
  • ◾Optional: 1/2 tsp xanthan gum
  • ◾3 Tbsp coconut oil
  • ◾2 Tbsp agave syrup
  • ◾2 Tbsp water
4.2/5 (9 Votes)

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Enjoy! This one is yummy for leftovers

  • ACORN ALFREDO SAUCE
  • 4 Cups roasted Acorn Squash (1 medium squash)
  • 1 cup parsley (or fresh basil)
  • 3/4 cup plain plant milk (almond/hemp/soy)
  • 1/3 cup Nutritional Yeast Flakes
  • 2-3 Tbsp Olive Oil
  • 2-3 Tbsp Dijon Mustard
  • 2-3 Tbsp apple cider vinegar
  • 2 Tbsp roasted garlic
  • 2 Tbsp dried Italian herbs (basil, oregano, thyme)
  • 1 Tbsp maple syrup
  • 1 tsp red pepper flakes or dash of cayenne
  • salt
  • pepper
  • 1 bag pasta-Kamut/Spelt/Brown Rice Penne
  • 2-3 cups mushrooms
  • optional chipotle drizzle
4/5 (20 Votes)

Any burning questions? Our chefs answer!

Acorn Squash Alfredo, Vegan Oatmeal Pear Protein Smoothie {Vegan, Gluten Free, Top 8 Free}