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The best vegan recipes - 180 recipes

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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
4.2/5 (10 Votes)

By

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)
3.6/5 (79 Votes)

By

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
4.3/5 (4 Votes)

By

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
4/5 (26 Votes)

By

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
3.8/5 (39 Votes)

By

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
4.1/5 (7 Votes)

By

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
4.1/5 (8 Votes)

By

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.
4.7/5 (3 Votes)

By

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
4.6/5 (5 Votes)

By

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
4/5 (7 Votes)

By

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
4/5 (4 Votes)

By

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
4.5/5 (4 Votes)

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Vegan Hungarian Eggplant Vegan Pad Thai Spring Rolls