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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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    From Good Eats, episode: Ginger: Rise of the Rhizome. I might try adding a vanilla bean to the simmering water next time. Or how about adding a little lemon peel? The candied ginger is also good dipped in dark or bittersweet chocolate.

    Recipe #512659

    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

    This makes 4-5 cups. Use at least one frozen fruit to chill your smoothie. Feel free to half the recipe. Enjoy!

    Recipe #512595

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    Try this spicy vegan cheese sauce in veggie wraps, on kale chips, nori rolls, over steamed veggies, as a queso dip, mixed in quinoa, millet and amaranth, over quinoa or brown rice pasta noodles. It’s sublime and the options are endless. From One Green Planet.

    Recipe #512117

    A delicious soup from thriveforward.com.

    Recipe #511840

    At it’s most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is. You don’t actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

    Recipe #511838

    Don't let the name fool you, this is not served at Italian weddings. Wikipedia says of it's origin, "The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata," which is a reference to the fact that green vegetables and meats go well together." This soup has so much going on to delight your taste buds. The "meaty" and chewy meatballs, kale, vegetable corkscrew pasta, mushrooms and the savory broth for all of this to swim in.

    Recipe #511822

    This come directly from Vegan Food Mama and looks so delicious I had to post it here for safekeeping. Making it asap! Yield is a guess.

    Recipe #511522

    These are easy to make and taste way better than anything you can get at the store (Yves). The texture is freakishly sausage-like, and you can grill them on the BBQ after the steaming. There is nothing these sausages can't do. Go crazy with the spicing: fennel, rosemary, sage, thyme, basil, oregano, parsley. Feel free to throw in whatever you want.

    Recipe #511520

    The recipe below makes MASS QUANTITIES of seitan. It's very versatile and it freezes well .Steaming in foil really works! You can half or quarter this to make smaller quantities. I don't know how much this actually makes so posting directly as written. Originally posted on Vegan Dad, changed a little and posted on Vegan Foodie Mama blog.

    Recipe #511200

    Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon. Try this the next time you bake sweet potatoes! From Whole Foods.

    Recipe #511199

    Whole Foods’ Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.

    Recipe #511198

    The high starch content of sunchokes makes them crisp up quickly in the oven. These chips are simply seasoned with salt, pepper, and paprika, but you could easily spice things up with a different blend. From Vegetarian Times, November 2013.

    Recipe #511197

    Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

    Recipe #511196

    Healthy fruit tea cooked in slow cooker. From slavasrecipes.

    Recipe #511195

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