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The best vegan recipes - 180 recipes

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In a pot heated to medium heat, cook the onions and garlic in the coconut oil for 8 minutes, or until the onions ar...

  • Ingredients for non-dairy cream:
  • 2 sweet potatoes, thinly sliced into rounds
  • 1 large sweet onion, sliced into half moons
  • 2 cloves garlic, minced
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper
  • 1 cup baby kale
  • 1/4 cup raw cashews, soaked overnight and drained
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast
  • 1/2 cup unsweetened coconut milk
  • Ingredients for Topping:
  • 1 1/4 cup unsweetened coconut milk
  • 1 1/2 tbsp nutritional yeast
  • 1 rosemary sprig
4.6/5 (7 Votes)

By

Vegan Banana Honeydew Melon Smoothie Recipe

  • ◾3/4 cups cubed honey dew
  • ◾2 cups spinach
  • ◾1/2 cup unsweetened vanilla almond milk
  • ◾1/2 cup nonfat plain dairy free yogurt
  • ◾1 banana
  • ◾1/2 cup ice
4.4/5 (17 Votes)

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1. Preheat oven to 350°F

  • Cookie Dough 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp. baking powder
  • 1 stick (4 oz.) vegan margarine, softened
  • 3/4 cup sugar
  • 1/4 cup vanilla soymilk
  • 1 tsp. vanilla extract
  • Cinnamon Sugar 1/2 cup sugar
  • 3 Tbs. ground cinnamon
4.5/5 (15 Votes)

By

FLATBREAD

  • 2 cups unbleached all-purpose flour + more if necessary and for your floured surface
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup non-dairy milk (I used almond)
  • 2 tablespoons olive oil
4.4/5 (20 Votes)

By

These vegan friendly cookies are a hit with anyone and everyone, they're mmm-mm good!

  • 2 cups whole almonds or other nut like walnuts, pecans, or pistachios
  • 4 cups old-fashioned oats
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour, divided
  • 1 cup canola oil or melted coconut oil
  • 1 cup maple syrup
  • Assorted jams of your choice (see note)
4.6/5 (12 Votes)

By

1.Heat a wide heavy pot over medium-high heat

  • Ingredients
  • 1 14-ounce can “lite” coconut milk, divided
  • 2 tablespoons vegan Thai red curry paste or to taste
  • 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes
  • 2 cups water
  • 1 bunch asparagus, trimmed and cut into 2-inch lengths
  • 2 fresh cayenne chiles cut into long strips (optional)
  • 2 teaspoons lime zest
  • 2 cups coarsely chopped arugula
  • 1/2 cup fresh basil leaves, preferably Thai basil
  • 1/4 teaspoon salt
4.5/5 (10 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.3/5 (15 Votes)

By

Try this Raw Vegan Goat Cheese Dip for an appetizer

  • For Nut Cheese:
  • 1/2 cups raw cashews, soaked for 2-3 hours, drained
  • juice of 1/2 lemon
  • 1/3 cup water
  • 1 tablespoon coconut oil
  • 1 teaspoon raw apple cider vinegar
  • pinch of salt
  • For Basil Pesto:
  • 1 cup basil leaves
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • olive oil
  • 1 teaspoon salt
  • In a food processor, combine all ingredients together.
  • 1/2 cup sun-dried tomatoes
  • extra pine nuts to top with
4.5/5 (13 Votes)

By

Try this Vegan Mushroom Ropa Vieja recipe for dinner tonight and watch as the whole family is impressed by the vibr...

  • SOFRITO:
  • 6 large Portobello mushroom caps
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoon safflower oil
  • 1/2 cup sofrito, see recipe below
  • 8 to 10 stuffed pimento olives, alcaparrado or other green olives
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon vegan, gluten-free Worcestershire sauce
  • 1 1/2 cups water
  • 2 bay leaves
  • 4 medium stalks celery, diced
  • 2 medium carrots, diced
  • 2 bell peppers, diced, mix colors if possible
  • 1 medium onion, diced
  • Kosher salt to taste
  • 1/2 cup frozen green peas
  • fresh parsley for garnish
  • 1 medium Spanish onion, cut into large chunks
  • 1 medium green pepper, cubanelle, or frying pepper
  • 8 garlic cloves
  • 3 ajices dulce, optional
  • 1 cup cilantro
  • 2 plum tomatoes, cored and cut into chunks
  • 1 red bell peppers, chopped
4.1/5 (18 Votes)

By

Cakes: Preheat your oven to 350 degrees

  • CAKES:
  • 1 c. boiling water
  • 2 tsp. instant espresso powder
  • 3/4 c. whole-wheat pastry flour
  • 1/2 c. all-purpose flour
  • 1/2 c. cake flour
  • 1 3/4 c. sucanat (dehydrated cane sugar)
  • 3/4 c. unsweetened cocoa powder (I used Callebaut)
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 c. minus 1 T. soymilk
  • 1 T. apple cider vinegar
  • 2 T. ground flaxseeds
  • 6 T. water
  • 1/3 c. canola oil
  • 1 tsp. vanilla extract
  • FILLING:
  • I used an amazing vegan recipe from ForgivingMartha.com. Secret ingredient: avocados!
  • FROSTING:
  • 1/4 lb. bittersweet chocolate chips
  • 1/4 lb. unsweetened solid chocolate, chopped
  • 8 oz. coconut milk creamer
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. vegan granulated sugar
4.5/5 (13 Votes)

By

Place four paper muffin liners inside a muffin tin or on a flat work surface

  • Makes 4 Peanut Butter Cups
  • 8 ounces (1 cup)vegan semisweet chocolate or chocolate chips, melted
  • 4 Ritz Crackers (or similar)
  • 6 teaspoons peanut butter (1 1/2 teaspoons per cup), approximately
4.4/5 (14 Votes)

By

1.Preheat oven to 375 2.Grease a 9 x 13 cake pan, set aside 3

  • Streusel Topping Ingredients:
  • 3 cups white flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup white sugar
  • Zest from one lemon
  • 1 cup orange juice
  • 1 1/4 cup soy milk
  • 1/3 cup oil
  • Egg replacer: 1 Tbsp ground flax seed
  • 2 cups blueberries mixed with 1/2 cup flour
  • 3/4 cup white flour
  • 1/2 cup white sugar
  • 1/3 cup earth balance
4.2/5 (33 Votes)

Any burning questions? Our chefs answer!

Vegan Blueberry Streusel Cake Vegan Sweet Potato Gratin