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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.
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Banana, pineapple, and coconut milk are blended together creating a hearty pina colada smoothie for an on-the-go breakfast.
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These easy raw vegan gingerbread cookie balls, made with almond flour, oats, and dates are also gluten free, and taste just like Christmas.
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Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
www.chowhound.com
Savory puff pastries stuffed with a hearty nut-and-chickpea filling.
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This is a great quick vegan pasta recipe with eggplant, tomatoes, capers, and fresh basil that makes for a seasonal light summer dish.
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Fresh-baked pumpkin is combined with applesauce, coconut milk, and warm autumn spices in this amazing pumpkin pie recipe vegans will love.
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A sweet oat crumble is scattered over cinnamon-scented apples and baked until golden brown in this quick easy vegan apple brown betty.
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Get Whole-Wheat Vegan Waffles Recipe from Food Network