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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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Vegan kale and chickpea soup is a warm meal the whole family will like. Serve over pasta for a hearty dinner.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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A deliciously simple, yet very impressive seafood pasta dish with cream and Parmesan cheese. Bound to rival your favorite restaurant version of the same!
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Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.
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A tender sour cream-enriched yeast dough is folded around fruit filling to make a cookie that's beloved all over eastern Europe.
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Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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A chocolate cookie and peanut crust topped with ice cream and a thick layer of chocolate sauce.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.