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    You are in: Home / Cookbooks / Vegan Vittles
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    986 recipes in

    Vegan Vittles

    I'm gathering all my vegan recipes into a cookbook.
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    A very simple and delicious smoothie made with ingredients you probably have on hand. You may change the berries to your favorite. Adapted from whole living.

    Recipe #475307

    A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport--My Mother's Kitchen

    Recipe #469752

    Recipe courtesy Blair Laing, executive chef of Jersey's Cafe in Carmel, IN. From the show Diners, Drive-ins and Dives - Episode: Favorites With A Twist This was scaled down from a bulk restaurant recipe. Enjoy!

    Recipe #468549

    Serve up with your favorite dipping sauce. If you like to spice things up, use cajun spice instead of gomashio. From How It All Vegan cookbook.

    Recipe #468474

    This really adds flavor to hummus, which is already good. Hummus is a staple food in some countries because it contains vitamin B, carbohydrates, and minerals. This recipe makes 2 cups. I usually half the amount just for me. Adapted from The Garden of Vegan cookbook by Tanya Barnard and Sarah Kramer.

    Recipe #468465

    Almond butter, brown rice crisps, raisins and agave nectar give this classic treat a healthier update. This yummy recipe comes from Whole Foods.

    Recipe #468425

    Putting here for safekeeping. I am trying to go more vegan these days and this looks fabulous. A filling and hearty loaf, you can slice and use leftovers in sandwiches, casseroles, etc. This is from joniemarie's site justthe food.

    Recipe #468424

    I just happened onto Vegan Yum Yum searching for another recipe and this looked so good and had such wonderful reviews, I decided to post it here for safekeeping. This won't taste exactly like dairy mac and cheese, but it's good on it's own. If you're in a pinch and don't have tomato paste, use ketchup. Enjoy!

    Recipe #467981

    This makes a great breakfast if you have leftover rice. Serve hot or cold with soy milk or cream. Adapted from How It All Vegan cookbook.

    Recipe #467849

    This recipe uses oatmeal and pecan meal to make a delicious "sausage" patties! These should sit just a little bit to dry out. You could make these the day before and refrigerate, then just heat up in the morning. Good for the lunch box too! Adapted from 3ABN with a little tweak.

    Recipe #467409

    Easily made vegan by using vegan mayonnaise! Delicious and versatile. You can use this as a marinade too. :) This came from Melody Prettyman. She does healthy cooking demonstrations all over the country and I saw her on a TV program on 3ABN.

    Recipe #467256

    No powdered milk in this one! I have stopped using dairy milk pretty much, so now I can use the non dairy milk of my choice. Try almond, soy, rice, flax, or whatever you want.

    Recipe #466437

    Meat eaters may get jealous when they see and smell the roasted bell peppers stuffed with mushrooms, carrots, spinach, quinoa and nuts. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. Try subbing poblano peppers for the bell peppers for a little more spice! Some people love the cinnamon, some don't. Serve with pasta sauce if you like. You can use chili powder or even curry powder instead if you like. I got this from Whole Foods, but have changed it just a bit to suit my taste. .

    Recipe #466418

    A fun name to get anyone interested in trying food. You can make this vegan by using soy yogurt, or use dairy yogurt if you like. Use fruit flavored yogurt or plain. If using plain, you may want to add a small amount of sweetener such as honey or agave syrup. Amounts are easily changed to what you like. Adapted from How It All Vegan cookbook.

    Recipe #466089

    A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

    Recipe #466087

    A great snack! Adapted from How It All Vegan cookbook.

    Recipe #466080

    An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.

    Recipe #466078

    Even if you're not a tofu fan, these crispy nuggets are hard to keep out of your mouth. The recipe includes tamarind, an herb native to India that has been cultivated for its pungent acidic flavor since prehistoric times. Tamarind can be found as a frozen paste, a liquid concentrate, or fresh in pods. The porous tofu soaks up the tamarind's bittersweet flavor and forms a caramelized crust around each bite with the tamari, ginger and garlic. The crunchy roasted sunflower seeds add contrasting texture. These are excellent hot from the oven or chilled. Adapted from Whole Foods.

    Recipe #465528

    Peanuty taste with a fraction of the fat and plenty of fiber. Vary the proportion of beans to peanut butter to your preference. From Veggie Life magazine.

    Recipe #466008

    The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.

    Recipe #465196

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