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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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This may be the best homemade thousand island salad dressing you and your guests have ever tasted, and it's totally vegan.
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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A vegan rendition on ranch dip
Ingredients: vegenaise, white vinegar
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan whipped cream with cashews recipe is so simple with only 4 ingredients; use to top anything you'd put regular whipped cream on.
Ingredients: cashews, water, maple syrup, vanilla
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
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Think of this as a spicy pumpkin flavored riceshake. It's a perfect drink for kids and adults alike!