The best vegan recipes - 180 recipes
More Vegan recipes
Vegan Pad Thai Spring Rolls
By GuidingVegan
As much as I love it, Pad Thai can be a bit complicated and time consuming, which is why I’ve hesitated putting i...
- SPRING ROLLS:
- 1 (14-ounce) extra firm tofu
- 8 ounces white or brown rice noodles, about 1 cup
- 8 to 10 white or brown rice spring roll papers
- 2 cups carrots, thinly sliced
- 1 large handful fresh cilantro
- SAUCE:
- 3 tablespoons tamarind concentrate
- 3 tablespoons tamari or soy sauce, plus more for tofu
- 3-4 tablespoons coconut sugar or maple syrup or sub brown sugar or honey if not vegan
- 1/2 lime, juiced
- 1 to 2 teaspoons chili garlic sauce, plus more for tofu
- FOR SERVING:
- Peanut Sauce / Almond Sauce / Cashew Sauce
- Sriracha
Vegan Swedish Beyond Meatballs
By sidecars
Vegan Swedish meatballs in a creamy, deliciously rich sauce
- MEATBALLS:
- 1 medium yellow onion, finely minced
- 2 tablespoons Earth Balance
- 2/3 cups cashew cream or plain soy creamer
- 3 slices of bread, crusts cut off, and cubed
- 1 package Beyond Meat Crumbles, thawed
- 1 package Gimme Lean Sausage Style.
- 2 teaspoons sea salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 teaspoon black pepper
- SAUCE:
- 6 tablespoons Earth Balance
- 1/3 cup unbleached flour
- 1 quart veggie chicken stock or plain veggie stock with a tablespoon of poultry seasoning added
- 12 ounces vegan sour cream, or to taste
- Sea salt, to taste
- 1 cup crimini mushrooms, sliced thin
- 1/4 cup dry sherry (optional)
How to Make Vegan Sauces & Gravies
By andreajayros
Here is how to make 5 basic sauces - vegan style
- VEGAN BECHAMEL SAUCE:
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup non-dairy milk
- Salt and pepper, to taste
- Pinch of nutmeg
- VEGAN MUSHROOM VELOUTE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 2 tablespoons flour
- 2 cups vegetable broth
- 1/2 cup sliced mushrooms
- 2 tablespoons minced shallots
- Salt and pepper, to taste
- Optional: non-dairy milk or cream
- VEGAN ESPAGNOLE SAUCE:
- 2 tablespoons vegan butter or olive oil
- 1 small diced onion
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1 bay leaf
- VEGAN HOLLANDAISE SAUCE:
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 cup non-dairy milk, room temperature
- 1 teaspoon dijon mustard
- 1 lemon, juiced
- Pinch cayenne pepper
- Pinch ground turmeric
- Salt and pepper, to taste
- VEGAN CLASSIC TOMATE SAUCE:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 to 6 cups of crushed diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon parsley
- Salt and pepper, to taste
Vegan Stuffing
By á-4939
A simple and delicious vegan friendly stuffing featuring onions, celery, carrots, bread and vegetable broth
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cups celery, chopped
- 1 cup carrots, shredded
- 1 1/2 cup baby portobello mushrooms, sliced
- 1/4 cup pine nuts
- 2 tablespoons dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 pound bag Pepperidge Farms stuffing cubes (without seasoning)
- 2 cups vegetable broth
Vegan Passover Kugel
By blum099
This Vegan Passover Kugel is a delicious recipe that any of your guests are going to enjoy
- 1 medium-sized yellow squash
- 2 medium-sized carrots
- 1 medium-sized russet potato
- 1 medium-sized sweet potato
- 1 small onion
- 3 garlic cloves
- 1/4 cup ground flax
- 3/4 cup water mixture
- pinch of sugar
- 3 tablespoons matzo meal
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 tablespoons oil, plus more for greasing the casserole dish
Vegan Antipasto Salad
By á-4939
Quick and easy vegan antipasto salad is a great starter for an Italian supper, and also makes a great healthy, ligh...
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons Dijon-style mustard
- 1/2 tablespoon dried basil, crushed
- 1/4 teaspoon balck pepper
- 4 cloves garlic, minced
- 2 cups fresh spinach
- 8 slices vegan ham
- 12 slices vegan pepperoni
- 2 1(5-ounce) cans garbanzo beans, rinsed & drained
- 1 cup marinated artichoke hearts
- 1 cup thinly sliced red onion
- 1/2 pitted black olives, halved
- 2 cups chopped tomatoes
Slowcooker Vegan Taco Meat
By gnikylime
This slowcooker vegan (soy- and TVP-free) taco "meat" is basically this recipe http://healthyslowcooking
- 3/4 • 3/4 cup (144 g) brown lentils
- 3/4 • 3/4 cup (144 g) beluga lentils or brown lentils
- 3/4 • 3/4 cup (129 g) quinoa, rinsed
- 6 • 6 cups (1425 ml) water
- 6 • 6 cloves garlic, minced
- 3 • 3 T. (3 Esslöffel) tomato paste
- 1 • 1 t. (1 Teelöffel) Smoked chipotle powder (or paprika)
- 1 • 1 T. (1 Esslöffel) Cumin
- 1 • 1 t. (1 Teelöffel) Chili powder
- 2 • 2 t. (2 Teelöffel) Veggie bouillon powder
- 1 • 1 t. (1 Teelöffel) Italian herbs
- 1 • 1 t. (1 Teelöffel) salt-free Lantana of Texas (or 1/2 t. black pepper + 1/2 t. chili powder)
- 1 • 1 bay leaf
Vegan Empanadas
By blum099
To make Vegan Empanada Dough: *Mix the above with your hands, form into a ball and refrigerate in plastic wrap...
- To make Vegan Empanada Dough:
- 2 1/4 cups whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 cup earth balance or other vegan butter
- 1 1/2 teaspoons of arrow root powder
- 1/3 cup cold water
- 1 tablespoon apple cider vinegar
- 3 spoons of lightly fried sweet plantains (this makes the dough amazing!!)
- Mix the above with your hands, form into a ball and refrigerate in plastic wrap for 1 hour.
Vegan Blueberry Scones
By jeenikeen
1. Preheat oven to 400 degrees
- 1 3/4 cups all-purpose organic flour
- 3/4 cup quick oats
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 dash sea salt
- 3/4 cup raw turbinado sugar
- 1/2 cup Earth Balance or other vegan butter
- 2 tablespoons lemon juice
- 1/2 cup soymilk or rice milk
- 1 cup frozen blueberries or frozen raspberries
Graham Crackers vegan
By á-4939
Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 1 1/4 cups graham flour (coarse whole-wheat flour)
- 1 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 8 ounces non-hydrogenated margarine, such as Earth Balance
- 3/4 cup vegan sugar
- 1 1/2 tablespoons molasses
Vegan Sweet Potato Spice Frozen Latte
By Kathy_Hester
Be different and drink Sweet Potato Spice Frozen Lattes instead of the big chain's pumpkin one
- 1/4 cup sweet potato puree
- 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
- 1/4 cup (63ml) vegan creamer
- 1 cup (250ml) Unsweetened So Delicious Coconut Milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- pinch cloves
- pinch allspice
- pinch nutmeg
- Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc. (I used 1 packet Nu-Stevia)
- 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
- 2 cups ice
Vegan Hungarian Eggplant
By Dolphl1970
1.Pre-heat the oven to 300 F
- 1 large eggplant, chopped into large chunks
- 1 onion, diced
- 1 clove garlic, chopped fine
- 2 medium-size sweet peppers
- 1 large tomato
- 4 small potatoes, chopped in 1/2-inch pieces
- 1 cup red wine (optional*)
- 1 cup vegetable broth
- 1 tsp. paprika
- 4 sprigs fresh marjoram, more to garnish
- salt & pepper (to taste)
- If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe
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