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Vegan Cauliflower Mac and Cheese
Cook zucchini on the grill or in a grill pan until tender and layer it with raw peppers, spinach, store-bought hummus and herbs for a nutrient-packed, packable lunch.
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Hummus and Grilled Vegetable Wrap
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Vegan Shepherd’s Pie
This banana bread is eggless and dairy-free, but nobody will notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).
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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 kicked-up sloppy joes ultra-meaty. But there’s no meat here, making this vegan sandwich one of the lightest sloppy joes you can make.
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Spicy Vegan Sloppy Joes
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
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Vegan Wild-Rice-Stuffed Butternut Squash
There are no tricks to these satisfying dairy-and-egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind — there are fewer additives, which can greatly affect the final texture and 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 pie dough and the apple filling to make this all-American fruit pie vegan-friendly. Use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a pleasing tartness.
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Deep-Dish Vegan Apple Pie
Masaharu Morimoto mixes spinach and tofu to create a creamy and satisfying dish. Be sure to drain and squeeze out the ice water from the spinach, and wrap the tofu in a paper towel to absorb excess moisture.
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Mashed Tofu Salad (Shira-ae)
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Vegan Banana Pancakes
Fall in love with the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. Prepare the lasagna a few hours before baking, and be sure to use no-boil noodles that aren’t made with egg.
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Vegan Spinach and Mushroom Lasagna
The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray 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 sweet, tender crumb. Use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
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Vegan Blueberry Muffins
These burgers are packed with flavor, fiber and protein while still being low in fat. Try them grilled, as well as pan-fried: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry the patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
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Vegan Lentil Burgers
This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper, and cheesiness from the nutritional yeast.
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Vegan Lemon Fettuccine Alfredo
Eggs and dairy are not needed for super-fluffy pancakes — the extra baking powder in this recipe helps with that. Enjoy the flavor and tenderness that coconut oil gives these easy-to-make pancakes.
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Vegan Pancakes
Achieve ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, hearty, healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
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Vegan Cream of Broccoli Soup
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Creamy Vegan Potato Salad
The key to roasting vegetables is to make sure to cut them into big chunks, because they shrink when they roast. Ina uses lots of salt and pepper to make sure the vegetables are well-seasoned when they come out of the oven.
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Roasted Winter Vegetables
This dairy-and-egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu — perfect for desserts like this.
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Vegan Classic Cheesecake
Use nutritional yeast — which is grown on molasses and then dried out — to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
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Vegan Scalloped Potatoes
This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.
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Vegan Tofu and Spinach Scramble
Finely chopped potatoes are quickly boiled, then mashed with olive oil and nutritional yeast to make a creamy, “cheesy” base for these low-fat, one-bite vegan appetizers. Smoked paprika adds a bacony note (but there’s no bacon here!). Make the filling the day before a get-together, then fill, heat and serve on the day. P.S.: Meat eaters will love them too!
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Vegan Potato, Pepper and Olive Phyllo Cups
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Vegan Curried Vegetable Chowder
Inspired by the flavors of bouillabaisse (the Provencal seafood stew), this creamy, saffron-hued risotto is a special-occasion dish for vegans, vegetarians and even meat eaters. Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of time, and rewarm it when you’re ready to make the dish.
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Vegan Saffron Risotto
One of the keys to successful French toast, vegan or not, is using day-old, stale bread — fresh bread is too soft and more likely to fall apart. This recipe makes a slightly drier French toast. For a more custardy version, let the bread soak in the milk-yogurt mixture for about 2 minutes per side.
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Vegan French Toast
Ina Garten’s recipe requires no cooking at all, and you likely have most of the ingredients in your pantry. Give the dip enormous flavor by adding lots of garlic and lemon.
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Hummus
Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes — especially these vegan spuds, which have no dairy and are low in calories and fat.
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Vegan Roasted-Garlic Mashed Potatoes
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