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    You are in: Home / Cookbooks / Vegan with a Vengeance!
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    119 recipes in

    Vegan with a Vengeance!

    This cookbook is aptly named in honor of one of my favorite cookbooks by Isa Chandra Moskowitz. I encourage you to check it out if you haven't already. Since becoming vegan several months ago, I have jumped in head first to veganism, and am loving every minute of it! It is always fun to create and cook deliciously healthful meals without the use of any animal products
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    I made this up when I had an avocado that was getting too ripe and some leftover cilantro. It's good with chips or cut-up veggies, as a topping for mexican food or baked potatoes, etc. Totally vegan and even my husband liked it.

    Recipe #112959

    We were craving chili dogs (no meat, of course) and had no buns. Here is what I came up with from what we had on hand. the spice measurements are not exact, I always add a bit more after I've added everthing to the pot. For the Pampered Chef Southwest seasoning, you can substitute a little more oregano with some garlic and onion powder. Also, if using cumin instead of the adobo seasoning, you might need to add some salt to taste

    Recipe #292946

    From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are trying to mimic something that they just CAN'T, this version of grated parmesan comes pretty darn close to that nutty, salty topping that grated parmesan or other hard cheeses gives to a dish of pasta! This recipe is great too, because you can make it in seconds right in you kitchen instead of shelling out 3 times as much for the pre-made vegan grated cheese they sell in the store. The original recipe calls for 1/8 tsp salt, I use closer to 1/4. Use your taste.

    Recipe #283639

    The flavor of this sauce is amazing. No more buying jars of salty, high fructose corn syrup BBQ sauces! Take the extra time and make your own. This recipe comes from Veganomicon. The original recipe called for whole apricots, but I've also made this using 1/2 - 3/4 cup apricot preserves or fruit spread, and saved a couple steps. Great over baked tofu, tempeh or seitan strips.

    Recipe #285380

    Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken.

    Recipe #156650

    3 Reviews |  By Prose

    From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.

    Recipe #419088

    Tastes remarkably like bacon! I tried a recipe on Zaar and tweaked it. This makes great sandwiches and can be used in stir frys, to top salads, anywhere you might use bacon. Enjoy!

    Recipe #318406

    We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!

    Recipe #148513

    1 Reviews |  By VickyJ

    I love this basic pesto; Toss with pasta or serve with bread or crackers for an appetizer.

    Recipe #285716

    First time making polenta, and it came out AMAZING. Polenta can be served soft, right after cooking, or poured into a baking pan to cool. Once cool, the polenta can be cut into squares, and served with your favorite pasta sauce. Or, once it is cooled, cut the polenta into 1" x 2" sticks abd fry lightly in some olive oil until golden. the possibilities are endless.

    Recipe #269887

    This one is just GREAT! So full of flavor. It's thick and spicy, but not very hot, so fell free to add cayenne if you prefer fire in your mouth :) This chili goes very well with a rustic bread and tomato/cucumber salad topped with chopped green onions and fresh basil. I use grated peppers, because I don't like it too chunky, if you do, just chop them instead.

    Recipe #239383

    7 Reviews |  By Dancer^

    This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tbsp. of oil. You can eat the whole pot. I have a trick after reading the reviews about the pasta soaking up the liquid. Cook the pasta seperate and drain put in a bowl next to the soup for serving. Put 2 or three good size spoonfuls in bottom of bowl then ladle the soup over it. Thats how i do it with pasta and rice soups.

    Recipe #31529

    This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.

    Recipe #325186

    Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

    Recipe #296110

    If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

    Recipe #32783

    This was served at a nutritional class I attended and I really enjoyed it!

    Recipe #60230

    My vegan version of a classic lunchtime treat! This is amazing between two slices of grilled whole wheat bread. Feel free to substitute minced red onion for the scallion in this

    Recipe #289276

    Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".

    Recipe #303660

    1 Reviews |  By Prose

    From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family

    Recipe #408969

    This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch

    Recipe #301168

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