The best vegan recipes - 180 recipes
More Vegan recipes
Vegan Tofu Turkey (Tofurkey)
By blum099
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
Vegan Adonis Cake
By cll6@cornell.edu
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
Vegan Chocolate Cashew Cream Filled Chocolate Hazelnut Cookies
By karenluvslife
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
Vegan Sausage Patties
By Nyneve
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
Vegan Tiramisu Pancakes
By á-4939
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
Vegan Red Curry Peanut Pâté
By Kathy_Hester
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
MATZO BALL : VEGAN MATZO BALL SOUP
By blum099
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)
Vegan Strawberry Ice Cream and Waffle Cone
By á-4939
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
Maple Walnut PB Cups vegan
By á-4939
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)
Vegan Black Forest Cupcakes
By ROBandSEAN
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
Thai-Flavored Vegan (or Pescatarian) Veggies with Green Curry
By gnikylime
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)
Raw Vegan Eggnog
By TAMMY-6
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
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