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The best vegan recipes - 58 recipes

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More Vegan recipes

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Try these delicious Vegan Chickpea Mushroom Burgers with Mustard Green Pesto at your next Barbeque or grilling summ...

  • BURGERS:
  • 1 tablespoons grapeseed oil
  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons dried thyme
  • 2 cups mixed mushrooms (buttons, portobello, shiitake)
  • 1 1/2 tablespoon low sodium tamari (or soy sauce)
  • 2 cups cooked chickpeas (if canned, drained and rinsed)
  • 1/2 cup chickpea flour
  • additional grapeseed oil for cooking
  • PESTO:
  • 2 to 3 cloves of garlic, roughly chopped
  • 4 cups packed mustard greens
  • 1/2 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 to 1/2 cup extra-virgin olive oil
4.3/5 (14 Votes)

By

Curry and ginger add delicious flavor to a creamy coconut milk pumpkin soup

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 2-inch piece fresh ginger, minced
  • 2 heaping teaspoons curry
  • 1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
  • 5 to 6 small potatoes, diced
  • 5 to 6 carrots, peeled and chopped into 1 inch pieces
  • 1 container vegetable stock
  • Salt and pepper to taste
  • 1 can coconut milk
4.1/5 (15 Votes)

By

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

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 (25 Votes)

By

Quick and easy to make, this kale salad includes sweetness from apples and carrots, and the unique flavors from the...

  • 2 pounds curly kale, stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 medium carrot, julienned
  • 1 Granny Smith apple, peeled and julienned
  • 1 cup peeled and julienned rutabaga
  • 2 scallions, thinly sliced
3.9/5 (40 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
3.9/5 (33 Votes)

By

When the Olallieberries are fresh, this makes a perfect crisp recipe! Serve warm topped with ice cream

  • TOPPING:
  • FILLING
  • 5 cups peeled, sliced apples
  • 5 cups olallieberries
  • 1/2 cup sugar
  • 1/4 cup instant tapioca
  • 1 ⁄2 cup orange juice concentrate
  • 1 teaspoon cinnamon
  • 3/4 cup vegan melted butter
  • 2 cups oats
  • 1 cup flour
  • 1 cup brown sugar
4/5 (2 Votes)

By

These pancakes use minimal ingredients that you can find at any store, and with a little practice it is easy to get...

  • 1 cup almond milk or non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • Pinch of salt
  • 1 tablespoon oil
4/5 (2 Votes)

By

Double chocolate vegan chocolate muffins

  • 1 3/4 cups (220-g) All Purpose Flour*
  • 1/2 cup (42-g) cocoa powder (unsweetened)
  • 1 cup (200-g) brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons Instant Coffee Powder
  • 1 cup (240-ml) vegan buttermilk
  • 2 teaspoons vanilla extract
  • 1/3 cup (80-ml) coconut oil (melted)
  • 1/4 cup (60-g) Applesauce
  • 1 tablespoon white vinegar*
  • 1 cup (175-g) vegan chocolate chips and chunks (Mixed)*, plus more to place on top.
4/5 (1 Votes)

By

Preheat oven to 350 degrees

  • 1/2 cup vegan butter, softened (I like Earth Balance)
  • 1 1/2 cups granulated or raw sugar (I use granulated)
  • 6 ounces (one half of a box) plain or low fat Silken firm tofu (blending or processing first assures no lumps)
  • 2 cups unbleached all-purpose flour
  • 1/2 cups water
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
3.9/5 (13 Votes)

By

The flavors from the Brussel sprouts and butternut squash, mixed with crunchy pecans and dried cranberries with a t...

  • ROASTED BRUSSEL SPROUTS:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • ROASTED BUTTERNUT SQUASH:
  • 1 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • OTHER:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 to 4 tablespoons maple syrup (optional)
3.4/5 (55 Votes)

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Roasted Brussel Sprouts with Butternut Squash Vegan Chickpea Mushroom Burgers with Mustard Green Pesto