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Vegan Cauliflower Mac and Cheese
Cook zucchini on the grill or in a baking pan until tender and toss with raw peppers, spinach, store-bought humus, and herbs for a packed, nutrient-packed lunch .
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Hummus and grilled vegetables
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Vegan Shepherd’s Pie
This banana bread has no eggs and no milk, but no one noticed the difference. This piece of cake is moist and soft, and the taste gets better every day (if kept for a long time!).
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Vegan Banana Bread
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Vegan Black Bean and Sweet Potato Soup
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Vegan Pavlovas
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Creamy Vegan Macaroni Salad
Mushrooms make these messy dishes incredibly meaty. But there’s no meat here, making this vegan sandwich one of the lightest treats you can make.
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Spicy Vegan Sloppy Joes
This impressive fall-inspired dish can be served as a main course for vegans and vegetarians or can be enjoyed by everyone at the table as a side dish. A small amount of curry powder will give the squash a warm and deep texture.
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Vegan Wild-Rice-Stuffed Butternut Squash
There are no tricks to making these satisfying dairy-free and egg-free cupcakes. Make sure to use refrigerated soy or almond milk instead of the expired one – there are fewer additives, which can greatly affect the texture and final taste of a recipe.
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Vegan Vanilla Cupcakes
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Vegan Lentil Chili
Extra virgin coconut oil is a great substitute for butter in both the batter and the apple filling to make this all-American fruitcake vegan-friendly. Use apple mixture for filling: Golden Delicious keeps its shape and contrasts beautifully with soft McIntoshes, and Granny Smiths for a mild tartness.
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Deep-Dish Vegan Apple Pie
Masaharu Morimoto mixes spinach and tofu to create a delicious, creamy dish. Be sure to drain and squeeze out any ice from the spinach, then wrap the tofu in a paper towel to absorb any excess moisture.
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Mashed Tofu Salad (Shira-ae)
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Vegan Banana Cake
Love the combination of mushrooms and fennel seeds, which adds a delicious twist to this meatless, dairy-free lasagna. Prepare lasagna a few hours before baking and remember to use uncooked noodles that are not made with eggs.
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Vegan Spinach and Mushroom Lasagna
The combination of smoked almonds, pistachios, and green tea creates a deep flavor that cheese typically provides, making this a great vegan condiment for pasta or crostini. Freeze leftovers in ice cube trays and store for up to one month.
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Vegan Basil Pesto
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Vegan Baked Beans
These muffins are just as satisfying as regular muffins, with the same soft, sweet layer. Use fresh or frozen blueberries; Fresh can make muffins slightly more moist.
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Vegan Blueberry Muffins
These burgers are packed with flavor, fiber, and protein while remaining low in fat. Try them grilled, as well as sautéed: Heat 1 tablespoon of grapeseed oil in a large non-stick skillet over medium-high heat and fry the patties until golden brown, about 2 minutes per side. (Remember: Excess oil changes total calories and fat.)
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Vegan lentil burger
This fiber-free, low-fat, dairy-free classic comfort hits all the right notes: richness from soy cream cheese, rich flavors of garlic, lemon and pepper, and richness from nutritional yeast.
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Vegan Lemon Fettuccine Alfredo
Eggs and milk aren’t necessary for super fluffy pancakes – the extra baking powder in this recipe will help. Enjoy the flavor and softness that coconut oil brings to these easy pancakes.
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Vegan Pancakes
Achieve ultimate richness without cream by adding Yukon golden potatoes to this hearty, low-fat soup. Nutritional yeast, with its nutty aroma, does an excellent job in making cheese; Find it in specialty and health food stores.
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Vegetarian Creamy Broccoli Soup
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Creamy Vegan Potato Salad
The key to roasting vegetables is to make sure to cut them into large chunks as they will shrink as they roast. Ina uses a lot of salt and pepper to ensure the vegetables are fully spiced when they come out of the oven.
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Roasted winter vegetables
This dairy-free and egg-free classic is creamy and satisfying, thanks to a combination of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu – perfect for desserts like these.
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Classic vegan cheesecake
Use nutritional yeast – grown on molasses and then dried – to add mouthwatering cheeses (plus the added help of vitamin B12) to these bubbly bubbles. Soft tofu and freshly tender potatoes add creaminess without the buttermilk and brown onions for a rich, savory taste.
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Vegetarian peeled potatoes
This low-calorie breakfast dish is high in fiber and protein. Lemon juice adds a bit of brightness. Serve with wholemeal toast to round out the meal.
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Vegetarian tofu and spinach
Shredded potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to create a “luxury” base for these low-fat, one-piece vegetarian appetizers. Smoked paprika adds a bacon note (but no bacon here!). Make the filling the day before, then fill, heat, and use within the day. PS: Meat eaters will love them too!
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Cup of potatoes, pepper and olives
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Vegan Curry Vegetable Chowder
Inspired by the flavors of bouillabaisse (Provencian seafood stew), this creamy saffron risotto is a treat especially for vegans, vegetarians and even meat eaters. Ingredients high in umami (fifth saltiness), like ketchup, soy sauce, and canned tomatoes, add depth; Nutritional yeast adds a bit of acrid taste. Preserve and reheat when you’re ready to cook.
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Vegan Saffron Risotto
One of the keys to French toast success, vegetarian or not, is using stale, stale bread – fresh bread is too soft and goes bad more easily. This recipe makes French toast a little drier. For a more flavorful custard version, let the bread soak in the milk-yogurt mixture for about 2 minutes on each side.
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Vegan French Toast
Ina Garten’s recipe requires no cooking and you can have most of the ingredients in your pantry. Bring great flavor to the dip by adding more garlic and lemon.
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hummus
Yellow-skinned potatoes, like Yukon gold, are dense, creamy and have a moderate starch content, making them perfect for mashed potatoes – especially these vegan, dairy-free and low in calories and fat.
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Vegetarian garlic mashed potatoes
