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The best vegan recipes - 180 recipes

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Suggestions: gluten free, paleo

More Vegan recipes

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The crust was crispy and meaty inside

  • TOFU TURKEY:
  • 5 (14 ounce) tubs extra-firm tofu
  • 2 teaspoon ground dried thyme
  • 2 teaspoons rubbed sage
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon orange zest (optional)
  • Salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
  • MARINADE:
  • 1/4 -1/2 cups low sodium tamari or gluten free soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon sesame oil
  • For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
  • 4 About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
  • 1/2 cup almonds, coarsely chopped and toasted
  • 1 small-medium red onion
  • 1 celery stick
  • 1 apple, peeled and diced ( i kept the peel)
  • 1/2 tablespoon fresh sage, cut into thin strips
  • 1/2 tablespoon chopped cilantro or parsley
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground peppercorns
  • 1/4 teaspoon ground nutmeg
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon balsamic vinegar
  • 1/4 cups dried cherries
  • 1/2 cup no-salt vegetable broth or water
4.2/5 (38 Votes)

By

Vegan chocolate cake for the Gods--moist and chocolaty

  • FROSTING:
  • 1 1/2 cups whole wheat flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2/3 cup pure maple syrup
  • 6 tablespoons unsweetened applesauce
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 3/4 cup cold water
  • 1 (12-ounce) package silken soft tofu
  • 3/4 cup dairy-free, semisweet chocolate chips, melted
  • 1 tablespoon vanilla extract
4/5 (60 Votes)

By

Here's a quick and easy weekend treat

  • COOKIES:
  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • 1/2 cup organic dried apricots
  • 1 1/2 tbs raw cacao powder
  • 1/2 teaspoon vanilla powder or paste
  • CHOCOLATE CREAM:
  • 100 ml raw cashews, soaked 3 to 4 hours, rinsed and drained
  • A little bit less than 50 ml water
  • 2 tablespoons agave, maple syrup, coconut syrup or raw honey (honey not vegan)
  • 1 tablespoon raw cacao powder
  • 1/4 teaspoon vanilla powder or paste
  • 1 tablespoon melted coconut oil
4.4/5 (19 Votes)

By

Vegan sausage patties are so good even your meatiest meat-eater friends will be fighting over the last one

  • 1/2 cup textured vegetable protein
  • 1/2 cup boiling water
  • 1/2 cup whole wheat flour
  • 1/4 cup oat or wheat bran
  • 1 tablespoon nutritional yeast
  • 1 tablespoon ground flax seeds, optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed sage
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 or 2 dashes of cayenne, optional
  • 1/4 cup water
  • 1/2 teaspoon liquid smoke
  • 3 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 1/4 teaspoon blackstrap molasses
  • canola oil for frying
4.4/5 (19 Votes)

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1. For the Coconut Whipped Cream, chill bowl and whisk of a stand mixer in freezer for about 10 minutes

  • For the Coconut Whipped Cream:
  • 1 13.5-ounce can full-fat coconut milk, chilled
  • 2/3 cup powdered sugar, plus extra for serving
  • For the pancakes:
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon instant espresso powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/4 cup pure maple syrup
  • 1 tablespoon dark rum
  • 1/3 cup semisweet chocolate chips (dairy-free)
  • Canola oil, for greasing
  • Coconut Whipped Cream
4.4/5 (14 Votes)

By

Spicy and nutty this vegan pâté is the perfect flavor-packed appetizer to start off any festive dinner party

  • 1/2 cup salted roasted peanuts
  • 1/4 cup low-fat coconut milk
  • 1/2 teaspoon Thai red curry paste, more if you want it spicy
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon lime zest
4.6/5 (9 Votes)

By

Preparation: Mix tofu and oil together until smooth

  • 3/4 cup soft tofu
  • 4 tbsp organic olive oil
  • 1 tsp sea salt
  • 1/2 cup water
  • 1/2 tsp black pepper
  • 1 1/4 cups organic whole wheat flour
  • 4 sheets egg-free flat bread, crumbles
  • Organic vegetable broth or soup
  • 1 egg substitute (2 tbsp water, 1 tbsp oil, 2 tsp baking powder)
4.6/5 (9 Votes)

By

Ice cream: Simply freeze the sliced bananas and chopped strawberries for 3 hours

  • Vegan Strawberry Ice Cream
  • Ingredients
  • 3 bananas, sliced
  • 1 cup strawberries, chopped
  • 2 tbsp almond milk
  • 1 tbsp agave
  • toss it back into the freezer for a couple hours. Voila. Simply Vegan Strawberry Ice Cream. And no artificial flavors!
  • Waffle Cone
  • Ingredients
  • 3/4 cup almond milk
  • 1/4 cup canola oil
  • 1 1/2 tsp vanila
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1 tbsp corn starch
  • oil for the iron
4.5/5 (11 Votes)

By

1. Process the walnuts in a food processor until a chunky "walnut meal" forms

  • Also:
  • 3 Tbsp virgin coconut oil, melted
  • 1/3 cup dark chocolate chips or chunks, vegan
  • 1 cup raw walnuts (about 1/2 cup once processed + packed)
  • 3-4 Tbsp maple syrup
  • 1/2 tsp salt
  • optional: 1/4 tsp vanilla extract
  • optional: 1/4 tsp cinnamon (or some cayenne for spicy cups!)
  • nut butter (peanut OR almond butter)
  • muffin liners (about 7-9)
4.3/5 (23 Votes)

By

Loaded with juicy dark cherries and vegan fluffy butter-cream frosting these Vegan Black Forest Gateaux Cupcakes ar

  • CUPCAKE:
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon Cherry brandy or Cherry liquor
  • VEGAN FLUFFY BUTTER CREAM FROSTING:
  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine
  • 3 1/2 cups icing sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla essence
  • 1/4 cup soy milk or soy creamer
  • FILLING:
  • 1 (10 ounces/250-280g) bag frozen cherries, thawed
  • 2 tablespoons sugar
  • 1 tablespoon arrowroot
  • 3 tablespoons pomegranate juice or water
  • 1 tablespoon Cherry brandy or Cherry liquor
  • GLAZE:
  • 3 table spoons cherry brandy or cherry liquor
  • 1 tablespoon sugar
4.5/5 (6 Votes)

By

A combination of http://www

  • Green Curry Paste:
  • 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
  • 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
  • 1 shallot, sliced, OR 4 Tbsp. minced purple onion
  • 4-5 cloves garlic
  • 1 thumb-size piece of galangal OR ginger, thinly sliced
  • 1/2 cup chopped fresh coriander/cilantro leaves & stems
  • 1/2 cup fresh basil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
  • 1/2 tsp. ground coriander
  • 3 Tbsp. fish sauce; Vegans: substitute 1 Tbsp. soy sauce
  • 1 tsp. shrimp paste (available at Asian stores); Vegans: substitute 1/2 tsp. salt
  • 2 Tbsp. lime juice
  • 1 tsp. brown sugar
  • Entree:
  • 3-4 Tbsp canned unsweetened coconut milk
  • 1 tablespoon vegetable oil
  • 1 medium onion, quartered, thinly sliced
  • 1 cup canned unsweetened coconut milk
  • 1 large sweet potato, scrubbed, quartered, cut into 1/2” chunks
  • 3 cups trimmed green beans, cut in 2” pieces
  • Kosher salt
  • 20 basil leaves, preferably Thai (optional)
4.6/5 (7 Votes)

By

This Vegan friendly Eggnog is delicious, warming, smooth, sweet and satisfying all at once

  • 1 cup pecans
  • 3 cups water
  • 1 cup dates
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla extract
4.5/5 (6 Votes)

Any burning questions? Our chefs answer!

Raw Vegan Eggnog Vegan Tofu Turkey (Tofurkey)