Vegan
3059 recipes found
Smashed Peas with Mint
Simple, vibrant, and springy! These Smashed Peas with Mint are perfect for that day when you just don’t want to cook. Give this recipe a try!
Soffritto from the freezer
This freezer soffritto recipe is great. Although the quantities and ingredients vary, we're talking onions, celery and carrots plus garlic, sauteed in a fat.
Soda Bread (Gluten Free + Vegan)
This is a simple & easy Gluten Free Vegan Soda Bread recipe. You only need 5 ingredients (including salt!) and 1 bowl in order to make this beautiful bread.
Mock Chicken Stock
This lentil-based stock makes a surprisingly tasty broth that looks and tastes like it's made with chicken. Although it qualifies as vegan, it could even fool a meat eater. It's fast and easy to make and can be used wherever chicken broth is called for, or as a warm treat on its own.
Winter Side Dish — Wild Rice, Brussels Sprouts, Pomegranate, and Pistachios
This recipe incorporates the pearls of winter ingredients: brussels sprouts, pomegranates, and pistachios, all mixed into comforting and hearty wild rice. It makes sense as a side dish, but I definitely ate it for dinner without reservation.
Detox salad
Perfect for days after a big party
Roasted Baby Vegetables
For this roasted baby vegetables recipe, Buy small quantities of the herbs and spices you use most. And use any vegetables, including zucchini and squash.
Tamari Roasted Almonds
There are quite a few recipes for tamari-roasted almonds out there. I added my own twist–toasted sesame oil–which makes the flavor complex and keeps it moist.
Carrot - orange balls
This recipe is very old and very popular around Christmas when you make them look like miniature oranges and for Ester can be carrot shaped.
celery, onion, mushroom and rice
I love to make this when I am HANGRY or use it as a side dish for dinners..NUMMY!
Quinoa, Oat and Chia Porridge
This is a mixed grain porridge recipe flavoured with Vanilla and topped with Pear. This Oatmeal With Quinoa And Chia is delicious, hearty and good for you!
Roasted Fruit Panzanella
You’ve heard of Panzanella, right? That delightful Italian Salad that combines day-old bread into a meal? I decided to put a sweet (Filipino) spin on that dish by crisping up some Ube bread and Roasted Stone Fruit.
Stuffed Portobello Mushrooms
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms. Wenz. “To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."
Vegan Oven Roasted Pumpkin Wedges With Cranberry, Pecan and Chile Pesto
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.
Squash, Eggplant and Tomato Tian
If you’re looking for a colorful dish to brighten your holiday table, try this simple and elegant Vegetable Tian. Reader Deborah Lee Liberatore, of Fernandina Beach, Fla. is a vegan who serves this dish to her guests. Yellow squash, eggplant, zucchini, and tomatoes are basted with olive oil, flavored with herbs and roasted to perfection. Non-vegans can top with parmesan cheese. “It is delicious and so pretty with all of the colors of the rainbow,’’ says Ms. Liberatore.
Red Kuri Squash Soup with Crispy Bulgur, Fennel Seeds & Curcuma
This soup is a celebration of all things Fall. A Red Kuri squash soup, that I cook really simply with no particular twist, I don’t feel that it really needs any. I just go creative on the toppings : crispy bulgur with curcuma and fennel seeds, it adds a little depth to the soup. If you like some heat, I recommend also adding a pinch of chili powder !
Twice-Baked Butternut Squash With Cashew Cheese, Walnuts and Cranberries
The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.
Mushroom Chickpea Hazelnut Tart
Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well. “These flavors are rustic, filling, cozy and festive,” Ms. Patalsky wrote. “I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way."
Festive Thanksgiving Torte
As a transplanted American living in Paris, Ann Schreifels had the task of hosting Thanksgiving, a holiday the locals didn't celebrate, in a city that is arguably the culinary capital of the world, to a guest list that included meat eaters and vegans. Her solution: Try to please everyone. "The result was accolades from around the table," says Ms. Schreifels. "And every time I serve it (and I mean every) someone asks for the recipe and says, 'I'm going to serve this to my family and see if they can tell it doesn't have meat in it.'"
Stuffing Muffins
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird. This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog. (Ms. Godofsky's vegan pumpkin double-chocolate brownies make the blog worth the visit!) We like this fresh take on stuffing, and the fact that you can serve these muffins on their own, or top with two of our other favorite side dishes -- mashed potatoes and gravy.
Stuffed Delicata Squash With Lentils and Cashew Raita
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. “Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it,” said Ms. Kaminsky.
No-Sugar-Added Canned Applesauce
Squirrel away the flavors of fall to enjoy all year with this simple and practical recipe/guide to making your own homemade canned applesauce without sugar.
Vegan Acorn Squash Burgers With Cranberries and Pecans
Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats. You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.
Moroccan Montecaos - Melt Away Cinnamon cookies
This Montecao Cookies recipe melt in your mouth and they are totally addictive. I first had them at my Jewish Moroccan friend Henna party in Barcelona.