The best vegan recipes - 180 recipes
More Vegan recipes
Vegan Sweet Potato Gratin
By á-36147
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
Vegan Banana Honeydew Melon Smoothie Recipe
By gestational-diabetes-recipes
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
Vegan Snickerdoodles
By á-4939
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
FLATBREAD EASY, HOMEMADE, VEGAN & YEAST-FREE
By á-49696
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
Life-Changing Vegan Thumbprint Cookies
By mahto
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)
Vegan Thai Red Curry
By á-4939
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
Creamy Vegan Butternut Squash Linguine with Fried Sage
By Brandymoe
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
Raw Vegan Goat Cheese Dip
By á-30923
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
Vegan Mushroom Ropa Vieja
By andreajayros
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
Chocolate Vegan Cupcakes
By á-40619
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
Ritz Cracker Stuffed Peanut Butter Cups VEGAN
By á-4939
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
Vegan Blueberry Streusel Cake
By á-4939
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
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