Breakfast
Vegan Eggs Benedict

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 »

Breakfast
Linda McCartney’s French Toast

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 »

© Issy Croker
Appetizer and Snack
Crispy Asparagus Pockets

Soft canned or jarred asparagus makes a perfect filling for these pockets, which have a crispy coating.

© Jill Strong

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Appetizer and Snack
Delicious Deviled ‘Eggs’

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.

Appetizer and Snack
Vegan Chocolate Crème Eggs

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

Lunch and Dinner
French Onion Soup

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

Appetizer and Snack
Chocolate-Dipped Strawberries
Dessert and Beverage
Vegan Red Velvet Chocolate Lava Cake

Looking for a perfect Valentine’s dessert recipe? Look no further than this decadent cake.

Lunch and Dinner
Stuffed Heart-Shaped Vegan Spinach-and-Cashew Ravioli

Here’s the perfect recipe for a romantic date night.

Appetizer and Snack
3 Ways to Make Vegan Date Balls

These vegan treats are gluten-free and full of flavor.

Dessert and Beverage
Chocolate-Dipped Holiday Cookies

Spread festive joy with melt-in-your-mouth chocolate-dipped cookies, the vegan way!

Lunch and Dinner
Classic Holiday Stuffing
Dessert and Beverage
Linda McCartney’s Gingerbread Cake

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.”

© Issy Croker
Dessert and Beverage
Vegan Maple Pumpkin Pie
Lunch and Dinner
Savory Mixed Greens and ‘Bacon’
Dessert and Beverage
Pumpkin Milkshake From ‘World of Vegan’

Adapted from a recipe by and published by permission of World of Vegan.

Lunch and Dinner
Garlicky Mashed Potatoes
Dessert and Beverage
Thanksgiving Pumpkin Pie

Grab a slice of this classic dessert staple, perfect for any cozy holiday.

Appetizer and Snack
Roasted Apple and Squash Soup

Jerry James Stone and Ed Begley Jr. teamed up to create the cookbook A Vegan Survival Guide for the Holidays, which includes this sweet and savory dish.

Appetizer and Snack
Divine Vegan Latkes for Hanukkah

These vegan potato pancakes are the perfect addition to any holiday feast.

Appetizer and Snack
Cheezy Tater Tot Casserole
Dessert and Beverage
Amaretto Almond Tarts
Lunch and Dinner
Spicy Thai-Style Red Curry
Lunch and Dinner
Cashew Nut Roast with Herb Stuffing

For the Roast: 1 cup margarine 2 large onions, finely chopped 3 cups unroasted cashews 1 1/2 cups white bread, crusts removed 3 large cloves of garlic 1 cup water or vegetable stock salt and pepper nutmeg 2 Tbsp. lemon juice For the Stuffing: 3 cups bread crumbs 1 cup margarine 2 small onions, grated … Read more »

Lunch and Dinner
Chef Joya’s Chicago-Style Italian Beef Sandwiches
© Jonathan Cooper, Coopernicus Photos
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