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    You are in: Home / Cookbooks / Vegan
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    40 recipes in

    Vegan

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    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

    Posting this recipe for ZWT 2012. Found it on the Portugal website and sounds fresh and easy - a nice side with just about anything. States it's a vegatarian dish.

    Recipe #483256

    A delicious low-fat dairy-free dessert.

    Recipe #70362

    This dish is so Yummy, especially if you love orzo like we do! COOKS NOTE: I like to use more garlic, and spinach, but I will leave that up to you. I also add roasted red peppers and even Pancetta!Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.

    Recipe #165218

    This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown.

    Recipe #294293

    I fell in love with avocado rolls from a near-by Japanese take away, but I wanted to be able to make them at home to be sure of the ingredients used so my whole family (with allergies) could enjoy them also. I was, at first, apprehensive as they looked a little complicated and many recipes I found were actually very complex. However, it only took me two rolls before I got the hang of them. They really aren't difficult at all !!! I'm not really sure if my method is 100% correct, but it works for me. This recipe makes a mix of avocado and vegetable rolls - how many of each is up to you. You'll need a bamboo mat to help with the rolling.

    Recipe #152769

    Nice and creamy. I tweaked Recipe #174601 to be vegan although if you aren't vegan then that one is great on its own masha Allah. This is also an Algerian beverage!!

    Recipe #425598

    You wouldn't think tuna salad would be something a person would miss after going vegetarian/vegan, but every now and then, I crave it, and I want something simple - no cooking required! This recipe is perfect for a picnic; quick lunch; or a fast, light dinner. Chickpeas resemble the texture of tuna when you pulse them in a food processor. Spread this on some toasted bread with green leaf lettuce or dip into it with crackers. The best part? It's cholesterol and mercury free and super yummy!

    Recipe #412774

    From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.

    Recipe #411003

    This really turned out great. It does get quite thick in the fridge. To use on salad I simply added a couple of spoonfuls to chopped romaine lettuce, and then tossed to coat the leaves evenly, much like a thick Caesar salad dressing. Because it gets so nice and thick, I think this would be a great dip for raw veggies, chips or pitas. For a creamier dressing, soak cashews in water for about an hour.

    Recipe #316451

    2 Reviews |  By Prose

    A guilt-free sweet treat! Perfect for lunch boxes, backpacks, briefcases, etc. Adapted from The Great American Detox Diet by Alex Jamieson. Cooking time is refrigerating time.

    Recipe #361648

    4 Reviews |  By yogi

    Not exactly the same as regular Worcestershire, but a good substitute. This sauce has a very intense flavor that I actually like MORE than the regular stuff. Found on randomgirl.com.

    Recipe #86510

    Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?

    Recipe #391709

    2 Reviews |  By KateL

    Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time.

    Recipe #352077

    This red potato salad has an oil and vinegar dressing base with a kick of spice!

    Recipe #304549

    UPDATED: I am sorry for the confusion. My DH found this recipe and posted as a favor to me. He was supposed to leave it as a private recipe, but it is too confusing I guess. We found this for a friend that was fasting from all animal products. From the vegan blog site http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html "I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead".

    Recipe #327055

    13 Reviews |  By Moody

    This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.

    Recipe #27125

    This is a one-dish-meal: a couscous-based salad with black beans and corn, seasoned with cumin, cilantro, and lime for a Tex-Mex flair. Jalapenos are optional. Times are approximate.

    Recipe #181701

    From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).

    Recipe #228713

    You can put this on almost anything! I've tried every vegan pesto recipe that I've seen and this is by far my favorite. It's taken, with a slight variation, from http://vegetarian.about.com/od/morerecipes/r/Veganpestorec.htm

    Recipe #238446

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