The best vegan recipes - 180 recipes
More Vegan recipes
Vegan Green Chili & Lentil Tamales
By jacewildman
Looking for a great vegan recipe? Try these healthy and delicious Green Chili and Lentil Tamales
- FILLING:
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1/2 small onion, diced fine
- 1 (15-ounce) can lentils, drained
- 1 vegan "beef" bouillon cube
- 1/2 teaspoon cumin
- 1 (16-ounce) green chili (I love the stuff from KingsChefDiner.com)
- 1/2 cup frozen sweet corn
- TAMALE:
- 4 cups masa
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut oil, melted
- 3 vegan "beef" bouillon cubes dissolved into 3 cups of water
- 1 (16-ounce) package dried corn husks
Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies
By á-41035
These cookies have it all-banana, peanut butter, oatmeal, and chocolate chips! And guess what? They are gluten-free
- 3 large, very ripe bananas, peeled
- 1/2 cup creamy all-natural peanut butter
- 1 tablespoon coconut oil, slightly warmed, but not melted
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup vegan chocolate chips
Vegan Piña Colada Popsicles
By andreajayros
Try this Vegan Piña Colada Popsicles recipe
- 14 ounces can coconut milk
- 1 cup pineapple, chopped into 1/2-inch pieces
- 1 whole banana
- 3 tablespoon agave nectar
- 1 1/2 tablespoon vanilla extract
- 2 teaspoon rum, or 1/2 teaspoon rum extract, optional
- 1 1/2 tablespoon shredded coconut
- 1 cup raspberries, for color optional
Vegan Baked Carrot Bacon
By andreajayros
Baked carrot bacon doesn’t curl up like its deep-fried peers, but gets a nice crispiness and keeps that smoky fla...
- 7 large carrots
- 1/2 cup vegetable broth
- 1 teaspoon Bragg’s Liquid Amino Acids
- 2 tablespoons olive oil
- 1/2 teaspoons liquid smoke
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Mediterranean Couscous (Vegan)
By jacewildman
1. Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black p...
- 1 1/4 cups vegetable broth
- 1 1/4 cups water
- 2 cups pearl (Israeli) couscous
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tbls olive oil, divided
- 4 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup sliced black olives
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup vegetable broth
- 1/4 cup chopped fresh flat-leaf parsley
Mushroom Quinoa Stuffing (Vegan and Gluten Free)
By gvcathy
All of the lovely flavors of traditional stuffing in this power packed quinoa based stuffing that is perfect for th...
- 1 cup uncooked quinoa, rinsed if not the pre-rinsed type
- 1 tablespoons olive oil, divided
- 2 cups low sodium vegetable broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 10 ounces sliced button mushrooms
- Fresh ground black pepper, to taste
Vegan Pot Roast
By á-4939
1. Preheat oven to 350 degrees F
- 1/2 medium yellow squash, cubed
- 1/2 small onion, cubed
- 1 carrot, cubed
- 1 potato, cubed
- 1/4 cup frozen peas
- 2 vegan veggie burgers, cubed
- 1/3 cup water
Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso
By GuidingVegan
Vegan Portobello and Poblano Enchiladas with Smoky Poblano Queso is a completely meatless meal that your family is ...
- QUESO SAUCE:
- 3 poblano peppers
- 1 tablespoon coconut oil
- 3 garlic cloves, minced
- 1 large diced yellow onion
- 1 pound cremini mushrooms, diced
- 2 yellow zucchini, diced
- sea salt to taste
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 tablespoon water
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- dash of cayenne pepper
- 12 corn tortillas
- 1/2 cup raw cashews, soaked in water for 30 minutes
- 1 cup water
- 2 diced yellow squash
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 1/2 tablespoons arrowroot powder
- 3/4 teaspoon sea salt
- pinch of cayenne
- AVOCADO SAUCE:
- 1 avocado
- 1 lime
- OPTIONAL GARNISHES:
- green onions, cherry tomatoes, cilantro, to taste
Vegan Lentil Burgers
By á-175897
Healthy vegan lentil burgers are easy to make and delicious when prepared on the grill
- 3/4 cup brown lentils, rinsed, strained and picked through
- 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
- 2 teaspoons extra-virgin olive oil
- 1 large red onion, half finely chopped and half thinly sliced
- Juice 1/2 lemon
- Kosher salt
- 8 ounces fresh baby spinach
- 2 large cloves garlic, minced
- Freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 cup whole-wheat breadcrumbs
- 1/2 cup walnuts, toasted and finely chopped
- Cooking spray
- 6 whole-grain vegan hamburger buns
- Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Stuffed Paccheri | Vegan Recipe
By giada100
This recipe was first published on my blog CraftyTastyGeeky, have a look at the original post if you want to see ex...
- Sauce:
- 2 tbsp of olive oil
- 1 minced garlic clove
- 7 cups of chopped eggplants
- 3 cups of tomato purée
- 1 1/2 cups of water
- a pinch of salt
- Vegan béchamel:
- 4 tbsp vegetable margarine (or non dairy butter)
- 7 tbsp white sifted flour
- 1 1/2 cups of unsweetened Soy milk
- a pinch of salt
- a pinch of nutmeg powder
- Pasta:
- 500 g of paccheri
- water
- 1 to 2 tbsp salt
REAL Vegan Carrot Cake
By andreajayros
preheat oven to 350' grease a 13 x 9 inch pan or whatever you've got in a small bowl, combine the flaxseed and wate
- icing ingredients:
- 4 T ground flaxseed
- 3/4 c water
- 1 1/2 c whole wheat pastry flour
- 1/2 c quinoa flour
- 2 t non aluminum baking powder
- 1/2 t baking soda
- 1 t seasalt
- 2 t cinnamon
- 1/2 t ground cloves
- 1 c raw sugar
- 1/2 c organic brown sugar, packed
- 1 c grapeseed oil
- 1 t Mexican vanilla
- 3 c shredded carrots
- 1 8 oz can crushed pineapple, organic
- 1/2 c shredded coconut
- 3/4 c dried organic cranberries
- 1/2 c finely chopped pecans
- 8 oz vegan cream cheese
- 1/2 c Earth Balance
- 3 c confectioners sugar (organic)
Arrabbita Vegan Sauce
By á-4939
1.Heat your saucepan, and fry the garlic in olive oil for a few moments
- oil for frying
- 4 cloves garlic, finely chopped
- 1/2 tsp chilli powder
- a handful of whole Greek or Mediterranean olives, chopped (optional)
- 1 small chilli, finely chopped
- 2 Tbsp tomato paste
- 1/2 tsp dried oregano
- 1 14oz tin chopped tomatoes
- 1 tsp vegan butter
- 1 tsp agave
- salt to taste
- extra olive oil for drizzling
- extra olive or two, for garnishing (optional)
- fresh parsley, or basil, for garnishing
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