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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Get Spicy Vegan Sloppy Joes Recipe from Food Network
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Soy milk and soy creamer are gently simmered with egg replacer, sugar and cornstarch and then blended with semisweet chocolate to create this vegan version of an all time favorite dessert.
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Delicious and fluffy zucchini bread can be made without eggs. Let me show you how!
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We like this even better than the original!
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This vegan hot chocolate has a bit of a tropical twist with a splash of coconut milk.
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Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for Christmas baking!
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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Who doesn't love a fresh muffin, warm from the oven? The combination of bananas and blueberries in these makes for a fabulous muffin that might become your new favorite.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.