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WICC's Vegan Recipes

This cookbook was assembled to participate in the Veg*n Recipe Swap.
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This fantastic recipe is from The author does an excellent job explaining why this recipe works and offers several variations. I highly recommend reading through it. Soy milk works best because it curdles the best, but you can substitute other non-dairy milk. You'll find the soy lecithin and xanthan gum in natural food stores or in some well-stocked baking sections. (Xanthan is used a lot in gluten free baking.). If all else fails, there's always amazon. The author put very precise amounts in his recipe but to make them show up correctly here, I had to put each amount on its own line -- it's not a mistake, you should add all the amounts in.

Recipe #508911

Homemade graham crackers are actually easy! Here is a recipe from Fran Costigan from the best cookbook ever: Vegan Chocolate. Seriously, buy that book. The recipes and photos are all outstanding. This recipe doesn't call for graham flour, because not everyone has that in the cupboard, but toasting flour first has the same effect. It also calls for regular sugar to be ground in a blender until it becomes powdered sugar. That's because purchased powdered suger has corn starch in it and changes the texture. But I think you could probably cheat. If you are making these for crumbs, it makes about 2 cups.

Recipe #511625

My mom made this for a family event and everyone went crazy about it. Even my mom's recipe classification system of one or two pluses, rated this one +++. I've never seen that before! The recipe came from a cookbook called Vegan Eats World by Terry Hope Romero. It's a compilation of vegan versions of international recipes.

Recipe #510118

This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!

Recipe #511626

This is from and it is so easy, and so healthy, and so tasty, you're going to make it every day! You can eat it as is, or add in a tsp of sugar or maple syrup if you want it sweetker. (It really depends what kind of milk you use. Vanilla almond milk wouldn't need the sugar or vanilla for example.) I usually add a little ground flax too to put this in the over-the-top good for you category.

Recipe #494731

From the Engine 2 cookbook, this is one of their most popular recipes. It asks for the kale to be massaged. And that means really squishing the fibers with your hands to soften them. The leaves are waxy, so massaging them with the salt and lemon juice makes them much tastier.

Recipe #508701

Doesn't marbling just make everything better? And in this case it combines the goodness of chocolate and banana together. I found this on the One of my favorite sites!

Recipe #495170

If you want a healthy yet satisfying superfood-filled bowl for breakfast, or a treat after dinner, this is the recipe for you!

Recipe #494427

From Vegetarian Times magazine January/February 2012 p.34. These are quick to prepare but beautiful and delicious. Pairs wonderfully with a rice pilaf.

Recipe #494207

If you are looking for a knock-the-socks off delicious recipe that's, easy and healthy, this is the one for you. It goes together quickly and you'll love how good it smells while it's cooking! I found this on in the best of 2012 section. You can of course use fresh or frozen corn, but I'm including the recipe as written.

Recipe #493145

Eggplant cutlets make a healthy vegetarian entree that can be sliced and chewed just like meat, so it's a popular option for those new to vegetarian eating. In this recipe, thick eggplant slices are baked in the oven in a flavorful marinade. This eggplant recipe is also low in fat, vegan, and cholesterol-free. Originally found on

Recipe #492272

It's really hard to imagine what a wonderful combination this is. Make it once and you'll be hooked! Why this recipe works: these cookies combine the best of two worlds - a chewy molasses cookie with a tart lemon filling. To keep the cookies soft and chewy, take care not to overbake them. They are done when the cookies puff and just start to crack on top (they should sink into flat cookies when you take them out of the oven). For the best flavor, use fresh spices (replace your spices if they are more than one year old) and dark (or robust) molasses, avoiding black-strap molasses, which will make the cookies bitter.

Recipe #491581

From the November 2012 issue of Vegetarian Times. This is a beautiful main, and so satisfying! Perfect for a holiday table.

Recipe #490509

So French and so simple to make. You can thicken non-dairy milk with cornstarch if needed to sub for the non-dairy sour cream.

Recipe #490269

Here's a recipe from It's super fast to put together because it calls for some dairy substitutes. But feel free to make your own if time allows. I use this cream cheese recipe a lot: recipe #490223. Also, carmelized onions are a great addition if you have the time.

Recipe #490268

Cookbook authorMiyoko Schinner has a huge winner in this recipe. Easy to make and everyone (and I mean everyone) will love it. I'm posting the recipe as written, but I only use the "fat" from the coconut milk. For the cashew cream cheese use this recipe: recipe #490223. Use your favorite crumb crust for the base.

Recipe #490230

From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.

Recipe #490223

This recipe is straight from the Post Punk Kitchen: Creator Isa Chandra Moskowitz is a genius! This is a stunning centerpiece ideal for Thanksgiving or any other meal where you want to impress.

Recipe #490085

For dip sophisticates, this pate has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on Melba toast or some such type of cracker. You can buy chestnuts already peeled and roasted to save time.

Recipe #488505

Simple and inexpensive, rejuvelac is a probiotic that can be enjoyed as a cold drink, or used as an ingredient (in many vegan cheese recipes, for example).

Recipe #488337

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