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This vegan version of the classic soup may be dairy-free, but it sure isn't flavor-free. Soy milk gives the comforting meal a bit of richness, while the potatoes and carrots make it hearty and filling.
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Abundant spices make this better than any restaurant curry I've tasted.
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These vegan chocolate fudge cookies include whole wheat flour, coconut oil, and banana for a wholesome, more healthful version of the classic recipe.
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Quinoa, mango, mint, peanuts, and peppers are tossed in a ginger-curry dressing to make this tangy vegan salad a guaranteed hit at potlucks.
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Vegan chocolate date truffles are loaded with cashews and a hint of coconut and espresso for a hearty and filling snack made with minimal ingredients.
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Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk, and spices in this vegan potatoes au gratin recipe.
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This easy vegan hot chocolate recipe made with soy milk has only four ingredients and can be put together in less than ten minutes.
Ingredients: water, sugar, cocoa, soy milk
cooking.nytimes.com
This recipe is by Elaine Louie and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: broccoli rabe, olive oil, garlic
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Avocados and coconut oil are the secret ingredients for the filling in this gluten-free, vegan key lime pie that also fits into the paleo lifestyle!
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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.