Commence food coma.
This four-ingredient recipe is a cinch to make.
These easy tacos are full of delicious, protein-rich ingredients found at Trader Joe’s.
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Warning: You may get addicted to these sweet vegan chicken morsels.
Your friends won’t believe how easy this dish is to make.
These vegan sliders are the perfect potluck dish.
This is what pizza should look like.
This macaroni and “cheese” is prepared the Southern way—and it’s to die for.
This hearty vegan split pea soup is one part of a three-week meal plan from the book Plant-Based on a Budget.
This vegan recipe is perfect for Passover or any time of year.
This recipe is perfect for a Passover Seder—or any time of the year.
8 garlic cloves, minced 3 Tbsp. olive oil 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 tsp. red pepper, crushed 1 bunch (about 12 stalks) broccolini or 2 large stalks of broccoli, heads cut into florets and stems peeled and thinly sliced on the diagonal • In a medium skillet, sauté the garlic … Read more »
2 Tbsp. extra virgin olive oil 2 cups canned button mushrooms, drained, dried, and coarsely chopped Salt, to taste A few drops of lemon juice 1 tsp. parsley, chopped • Heat the oil in a shallow pan. Sauté the mushrooms for about 4 to 5 minutes, until browned. • Mix all the ingredients together and … Read more »
3 avocados, meat scooped out of the skin 1 3/4 cups walnuts 1 Tbsp. vegan mayonnaise 1 tsp. onion powder 2 Tbsp. tamari 1 Tbsp. lemon juice 1 tsp. sea salt 1 tsp. pepper Crushed walnuts for garnish • Combine all the ingredients, except the crushed walnuts, in a food processor and blend until creamy. … Read more »
1/4 cup olive oil 2 tomatoes, chopped 2 garlic cloves, minced 1 cup canned or bottled artichoke hearts, sliced lengthwise 1/4 cup sliced kalamata olives 1 Tbsp. capers 1 tsp. sea salt 1/4 tsp. black pepper 1/2 cup white wine 6 tempeh patties, each 2 1/2-3 oz., sliced scaloppini-style (thinly, see below) and sautéed 4 … Read more »
For the Fried Green Tomatoes: 3 small green tomatoes 1/2 cup yellow cornmeal 1 tsp. salt 1/4 tsp. ground black pepper 3 Tbsp. canola oil for frying For the Creamed, Toasted Nori Tofu Salad: 2-3 nori sheets (seaweed for making sushi) 1 lb. firm tofu, frozen and thawed 1 celery stalk, diced 1 Tbsp. minced … Read more »
1 cup red lentils, rinsed 2 cups water 1 bay leaf 1 Tbsp. olive oil 1 medium red onion, diced 1 Tbsp. chopped garlic 2 Tbsp. mirin (rice wine) 1 Tbsp. curry powder 1 Tbsp. light miso (Japanese bean paste) 1/2 cup salted pistachio nuts, toasted 1/2 tsp. salt • Put the lentils in a … Read more »
2 large leeks, white parts only, thoroughly rinsed 2 tsp. margarine, preferably unsalted 2 large Granny Smith apples, cored and thinly sliced Salt and pepper, to taste • Cut the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well and dry. … Read more »
4 Tbsp. olive oil 1 small onion, diced 4 garlic cloves, minced Salt and pepper, to taste 2 15.5-oz. cans black beans, liquid from 1 can reserved • In a medium saucepan, heat the olive oil. Sauté the onion, garlic, salt, and pepper for 10 minutes. • Add the beans and the reserved liquid. Cook … Read more »
4 cloves garlic, peeled 1/2 cup natural smooth peanut butter 1-inch piece of ginger, chopped (peeled or unpeeled)* 2 Tbsp. chopped white or yellow onion 1/3 cup water, preferably filtered 1 cup coconut milk 2 Tbsp. tamari, shoyu, or soy sauce 1/2 Tbsp. sea salt 1/4 cup apple cider vinegar or fresh lime juice 1/2 … Read more »
1 lb. spaghetti 4 green (or spring) onions, chopped 3 cloves garlic, minced 1/2 cup cold water 1 tsp. vegetarian broth powder 1 tsp. cornstarch 1/3 cup soy sauce 2 Tbsp. ketchup 1 Tbsp. vinegar 1 Tbsp. Szechuan hot bean (or Chinese chili) paste 1 tsp. sugar 1/4 cup chopped vegetarian “bacon” or “ham” or … Read more »
1/4 cup water 1/4 cup lemon juice 1/2 garlic bulb 1/8 cup olive oil 1/2 cup tahini 1 Tbsp. onion granules 1 Tbsp. salt Pinch of cayenne 25-oz. can chickpeas • In a blender, combine the water, lemon juice, and garlic. Pour into a medium-sized bowl and add the olive oil, tahini, onion granules, salt, … Read more »
1 medium onion, chopped 2 stalks celery, chopped 1/4 cup margarine 3 Tbsp. flour 2 quarts vegetable stock 2 cups smooth peanut butter 1 & 3/4 cups soy milk (fat-free is not suitable for this recipe) Peanuts, chopped • Sauté onion and celery in margarine until soft. Stir in flour until well blended. • Add … Read more »
2 Tbsp. oil 1 medium onion, diced 2 Tbsp. unbleached all-purpose flour 1 tsp. garlic salt 2 Tbsp. cornstarch1 1/2 cups water or vegetable broth (p. 14) 1 tsp. yeast extract (see glossary of ingredients) 1-2 Tbsp. soy sauce or tamari 1-3 tsp. black pepper, to taste • Heat the oil over medium heat sauté … Read more »
7 cups water plus 1 qt. water, divided 3 oz. Japanese red miso 3/4 tsp. freshly ground garlic 3/4 tsp. granulated garlic 1 Tbsp. plus 1 tsp. soy sauce 2 lbs. tofu, cubed Vegetables of choice (spinach and scallions work well) • In a pot over medium heat, bring the 7 cups of water almost … Read more »
