All Vegan Recipes

Vegan pumpkin pizza? Oh, heck, yes.

Check out this recipe for vegan French Onion Soup from Kristy Turner’s cookbook “But My Family Would Never Eat Vegan!”

Adapted from a recipe by and published by permission of The Daily Dish.

If you have any extra veggies that you don’t know what to do with, mix them with rice, baked tofu, and chickpeas to create this vegan, protein-packed bowl.

Adapted from a recipe by and published by permission of The Daily Dish.

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Gingerbread is a much-loved classic bake and this dairy-free version is wonderfully squidgy, sticky and satisfying. This is great just as it is or, when served with some plant-based vanilla ice cream, it makes a delightful dessert.”

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “This is a totally gorgeous pie—bring this to the table and everyone will sigh with delight. And as we use ready-made vegan pastry and burgers or meatballs, it is easy to put together. The pastry is widely… Read more »

Easter is the perfect time to make these vegan crème-filled chocolate eggs.

For the Vegan Hollandaise Sauce: 6 ripe yellow tomatoes 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes 1 tsp. Dijon mustard Pinch of white pepper 2 Tbsp. white vinegar or wine vinegar 2 Tbsp. vegan margarine (try Earth Balance brand) 2 tsp. arrowroot mixed in 1/4 cup cold water • Preheat… Read more »

It doesn’t need to be Easter to enjoy a cruelty-free take on deviled eggs. This recipe uses a surprising ingredient that’s probably already in your kitchen.

This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with… Read more »

Adapted from a recipe by and published by permission of Bomb Veg

Adapted from a recipe by and published by permission of Bomb Veg.

2 Tbsp. vegetable oil or water 2-3 large onions, sliced 1/4 cup unbleached all-purpose flour 4 cups water 1/4 cup soy sauce or tamari 4 slices French bread, toasted, or croutons • Heat the oil or water in a large saucepan over medium heat. • Add the onions and cook for 2 minutes. Add the… Read more »

This vegan Squash and Quinoa Bowl with creamy dairy-free Lemon Cashew Dressing from Marco Borges, founder of 22 Days Nutrition, is the perfect lunch.