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The best vegan recipes - 180 recipes

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Blend all but last. Top with zest

  • 1 roasted garlic head
  • 1/2 t salt
  • 1/8 t cayenne
  • 1 T olive oil
  • 2-1/2 t lemon juice
  • 12 oz. tofu, drained
  • 1/4 t lemon zest
4.5/5 (6 Votes)

By

Put a pot of water on to boil

  • 1 lb ziti pasta
  • 1 (14 ounce) package Gimmie Lean sausage flavor
  • 2 (25 1/2 ounce) jars pasta sauce (Muir Glen Tomato Basil is excellent)
  • 1 white onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup fresh basil, coarsely chopped
  • 4 leaves fresh basil, torn
  • 1/2 cup fresh oregano, coarsely chopped
  • 1 cup soy mozzarella cheese, grated
  • 1 tablespoon vegetable oil
4.5/5 (6 Votes)

By

Cook the ziti. Meanwhile, crumble the tofu into a large bowl using your fingers

  • 8 ounces ziti or other tube-shaped pasta of choice
  • 8 ounces firm or extra-firm regular tofu
  • 3 tablespoons nutritional yeast flakes
  • 4 teaspoons freshly squeezed lemon juice
  • 2 teaspoons agave nectar
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • ¹/₈ teaspoon freshly ground black pepper
  • 1 cup stemmed and chopped spinach
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups bottled marinara sauce or other tomato sauce of choice
  • 1/4 cup shredded vegan mozzarella cheese or other vegan cheese of choice
4.5/5 (6 Votes)

By

1. In a bowl with warm water, place a spring roll wrapper

  • 4 spring roll wrappers
  • 2 large avocado, pitted and sliced
  • 2 garlic cloves, chopped
  • dash hot sauce
  • 1 cup oil
4.5/5 (6 Votes)

By

Spread

  • 1/2 cup date paste
  • 1/4 cup creamy raw almond butter
  • 3 tbsp. raw cocoa powder
  • 1 1/2 tsp. vanilla essence
  • 1 tbsp. natural plant-based milk
4.4/5 (12 Votes)

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1. Preheat oven to 350F and lightly grease a round 10-inch tart pan

  • For the crust:
  • 1 tablespoon ground flax + 3 tablespoons water, mixed together
  • 1 cup whole almonds, ground into flour
  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 tsp kosher salt
  • 1 tbsp coconut oil or olive oil
  • 1-1.5 tbsp water, as needed
  • For the quiche:
  • 1 block (14-oz) firm tofu
  • 1 tablespoon coconut oil or olive oil
  • 1 leek or yellow onion, thinly sliced
  • 3 large garlic cloves, minced
  • 3 cups (8-oz) sliced cremini mushrooms
  • 1/2 cup fresh chives, finely chopped
  • 1/2 cup fresh basil leaves, finely chopped
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped
  • 1 cup baby spinach
  • 2 tbsp nutritional yeast
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon fine grain sea salt
  • Black pepper, to taste
  • Red pepper flakes, to taste
4.4/5 (17 Votes)

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Avocados are just so luscious – creamy, thick, rich and have a delicate flavor that you can work into almost any ...

  • 1 medium avocado
  • 4 tablespoons So Delicious unsweetened cashew milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon granulated garlic
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/4 to 1/2 teaspoon salt, to taste
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
4.3/5 (22 Votes)

By

Try this delicious Vegan Cheezy Asparagus Lemon Pasta Bake recipe

  • cashew cream:
  • 5 cups cooked pasta, optional spirals
  • 1 cup fresh spinach, chopped
  • 1 bunch asparagus, chopped into one inch strips
  • 1/4 - 1 cup vegan cheese, shredded (a white, provolone or jack cheese preferred)
  • 1 cup shiitake mushrooms, thinly sliced
  • 1/3 cup cashews, raw
  • 1/3 cup non-dairy plain milk
  • 1 lemon, squeezed
  • fold in:
  • 4 lemon slices, thinly sliced and seeds removed
  • 1/4 tsp black pepper
4.5/5 (4 Votes)

By

Barbeque and nut butter aren't your usual combo, but there's no reason they shouldn't be! This version reduces sug...

  • 1 7 oz. jar tomato puree
  • 1/4 cup Nuttzo
 or other nut butter
  • 1/4 cup dark molasses
  • 1/4 cup maple syrup (B grade)
  • 3 tbsp apple cider vinegar
  • 2 tbsp smoked paprika
  • 1 tbsp + 1 tsp tamari or soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp grapeseed oil
  • 1/2 tsp chipotle powder
4.5/5 (4 Votes)

By

One of my favorite quick salads to make: Kale and cucumbers with cashew Tzatziki sauce and Sriracha

  • kale
  • cucumbers
  • cashews
  • water
  • lemon juice
  • garlic
  • salt
  • olive oil
  • dill
4.4/5 (13 Votes)

By

BATTER : 1.First combine the flour and cornstarch in a medium-sized mixing bowl

  • BATTER INGREDIENTS
  • 1/3 cup flour
  • 1/3 cup cornstarch
  • 1 tsp egg replacer powder
  • 1 Tbsp vegetable oil
  • just under 1/2 cup warm water
  • SWEET & SOUR INGREDIENTS
  • 6 vegan sausages pre-fried and chopped into chunks.
  • approx 2 Tbsp soy sauce
  • vegetable oil for deep frying (a few cups)
  • 1 cup freshly squeezed orange juice
  • 1/4 cup agave
  • 2 Tbsp soy sauce
  • 1/4 tsp salt
  • 1 Tbsp cornstarch, premixed into a paste in a small cup, with 4 Tbsp cold water
  • 1 heaped Tbsp vegan instant tomato soup powder (optional)
  • 2 drops natural red food colouring
  • 2 heaped Tbsp thick tomato ketchup
  • 15 pineapple chunks
  • 1/4 cup pineapple juice (reserved from can)
  • 2 tsp lemon juice
  • 1 medium green pepper
  • 1 large white onion,
  • 1 red chilli (optional, if you wish to make this dish hotter)
4.4/5 (13 Votes)

By

the best

  • 2 T ground flaxseed
  • 6 T water
  • 1/2 c organic whole wheat pastry flour
  • 1/4 c organic soy flour
  • 1/4 c quinoa flour
  • 1 c organic stoneground blue cornmeal
  • 1/4 c raw sugar
  • 4 t non-aluminum baking powder
  • 3/4 t pink Himalayan salt
  • 1 c nut milk
  • 1/4 c grapeseed oil
4.5/5 (2 Votes)

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