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    You are in: Home / Cookbooks / 13 - Vegan Recipes To Try
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    128 recipes in

    13 - Vegan Recipes To Try

    These are from other Recipezaar chefs.
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    20 Reviews |  By KelBel

    From weightwatchers.com. Each 1 cup serving has 0 points. Perfect for a light meal or snack.

    Recipe #166836

    31 Reviews |  By Lennie

    A hot spicy meatless crock pot dish -- and easy, too!

    Recipe #17172

    This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

    Recipe #109607

    Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

    Recipe #43473

    94 Reviews |  By Geema

    Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

    Recipe #52757

    104 Reviews |  By Shaye

    This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.

    Recipe #81047

    A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

    Recipe #55768

    This is the astoundingly good dressing that we use on our reuben sandwiches and in shrimp cocktail. Others have told me that they make it just to use as a dip, and - coming from my description in our Reuben Sandwiches Our Way (recipe # 107927): "you can call it Thousand Island or French, whathaveyou" - keep it on their table and call it What-Have-You Sauce. Thank you for the tribute! :)

    Recipe #114916

    Ay Caramba, these are good!

    Recipe #8969

    This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.

    Recipe #213797

    This is a nice recipe for when you are in the mood for marinara, yet want something a little different. This does make a lot of sauce - we like that, but if you don't you might want to add more pasta. When I made this I used whole wheat rontini instead of penne, and I increased the red pepper flakes. From Cooking Light (March 2001).

    Recipe #117373

    This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day.

    Recipe #225490

    This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

    Recipe #115553

    On "30 Minute Meals" Rachael served this fast and easy dish up with a wonderful Warm Chopped Chicken Picatta Spinach Salad.

    Recipe #196102

    This soup was brought to our January 2008 potluck by our President, Ken Jaffe. It was so delicious that it was requested to be featured in our February/March 2008 newsletter. He adapted it from Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet.

    Recipe #281511

    Dal

    I found this recipe in an old Indian Cookbook that was loaned to me by a co-worker many years ago. I have changed the amounts and some of the ingredients to suit our taste, so it is not quite like the original recipe, but our family likes it this way. I serve it sometimes as a side to a traditional meal, but if I feel ambitious, I make it for an all Indian meal that most of our family enjoys. My vegetarian son and DIL eat it as a main meal. You can use any dal, but I prefer the orange color for this dish. This makes a large amount and can be easily halved.

    Recipe #264524

    For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

    Recipe #86071

    A hearty bean/vegetable soup--even if you're not a vegetarian. You could save time and use canned beans instead of dried.

    Recipe #143199

    19 Reviews |  By Tish

    Another vegetarian delightful soup from the Moosewood restaurant.

    Recipe #19788

    This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.

    Recipe #59796

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