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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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    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

    17 Reviews |  By winkki

    When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.

    Recipe #95135

    This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in.

    Recipe #119275

    All vegans will appreciate this recipe. Not one sweet little animal was harmed making these! I love recipes like this, and had to pass it along. I hope you enjoy! 8)

    Recipe #33763

    3 Reviews |  By mliss29

    This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Recipe #292585.

    Recipe #298391

    My hubby has never been a fan of vegan cheese recipes, but when he tasted this one, he said it was a keeper. It's one of our favorite recipes and it's very easy to make. Guilt-free comfort food.

    Recipe #66497

    This is an original recipe by Susan V from fatfreevegan.com. It's so easy to make and incredibly yummy! You can buy Vital Wheat Gluten at most grocery stores (look for Bob's Red Mill). I did not have nutritional yeast so I omitted this ingredient with no lack of taste. These were "grilled" on a griddle and it worked out great. My meat eater hubby loved it as did the kids. Check out http://everydaydish.tv/cookingshow_video.html for a video on how to make this. (it's under Susan's Ribz).

    Recipe #295097

    This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

    Recipe #136292

    This is a delicious, spicy salad. It tastes best when it's a day old.

    Recipe #74243

    This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

    Recipe #118932

    4 Reviews |  By Prose

    This is adapted from Yahoo Food. The original was too sweet, but my version is a perfect balance of sweet, hot and salty.

    Recipe #263889

    Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.

    Recipe #238777

    I had to post this recipe as it is my DD's favourite lunch food. Serve with a salad and sweet chilli sauce. Delicious. I do not use the whole amount of red curry paste or I substitute (which is what we prefer) with a Kikkomans sweet soy, lime and ginger marinade.

    Recipe #262401

    This is a DELICIOUS spread that is great for vegetarians, those trying to incorporate more soy in to their diet or those who just want a healthy snack! This is a very healthy alternative to mayo on sandwiches, cream cheese on bagels, etc. This is fabulous as a pizza or pasta sauce too! I also love putting it on crackers as a healthier and tastier alternative to cheese! Enjoy!

    Recipe #272937

    I haven't tried this yet, but it's from "May All Be Fed" by John Robbins and his recipes have never failed me. "...tastes great on crackers and is delicious on pizza."

    Recipe #283727

    This delicious vegetarian stew can be served as a side dish, or over couscous as a main entree. This makes 4 main dish entrees, or 8 side dish servings.

    Recipe #286058

    1 Reviews |  By VickyJ

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

    Recipe #285716

    Baking tofu is a wonderful way for it to soak up all the delicious flavor in your marinade. In this recipe, the tofu has a bright, lemony flavor. If you have the time, let the tofu sit for an hour or so in the marinade before baking. However, if you are short on time, this step is not necessary. For those new to tofu, the block of tofu should be pressed between two plates, to remove any excess moisture from its packaging. Use a cast iron pan or heavy book. Baked tofu tastes even better the next day!

    Recipe #268066

    The slowly cooked sweet onions paired with crunch of walnuts and the earthy sage are a PERFECT combination in this amazing vegan pizza. For the non-vegans, I sprinkled a handful of crumbled blue cheese on top of half!

    Recipe #269807

    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

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