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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
www.foodnetwork.com
Get Vegan Spinach and Mushroom Lasagna Recipe from Food Network
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This moist vegan cornbread with soy milk, canola oil, and frozen corn kernels is a snap to make in a cast iron skillet and great with soup.
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Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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Mix cashew cream with vegetable broth, nutritional yeast, white miso, and small shell pasta and you've got delish vegan mac 'n cheese.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.
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You can enjoy unbelievably creamy mashed potatoes even if you're vegan with this quick and easy recipe that's a great weeknight side dish.