what are some good vegan recipes?

Answer 1

This is a super easy recipe that I love:
http://www.vegancooking.com/recipes/tofu%20fingers.htm

Answer 2

I am a Vegan and I swear by this site. They have some amazing recipes for all types of food, be it breakfast, lunch or dinner!

http://www.recipesforvegans.co.uk/breakfast.html

Answer 3

There are some good recipes on this website:

Answer 4

I am a vegetarian however I still like to use vegan recipes. Here are some of my favorites-enjoy!

Vegan Brownies-
1 cup unsweetened applesauce
1/2 cup sugar
1 teaspoon vanilla
3/4 cup unbleached white flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet vegan chocolate chips
1/3 cup walnuts (optional)
1 dash cinnamon (optional)

Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.
Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt (and cinnamon if using) together.
Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips (and walnuts if using).
Spread in prepared pan and bake 25-30 min, until center is firm and not sticky. Cool completely before slicing.

Vegan Bluebery Muffins
1/4 cup margarine (soy or regular)
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 cup sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon vanilla
1/2 cup soy milk
2 cups fresh blueberries

Preheat oven to 350°F.
Line muffin cups with paper liners or spray with nonstick spray.
Mix all ingredients together until moistened.
Divide batter evenly among the muffin cups. Each should be filled 3/4 full.
Bake 35 minutes or until the tops are firm.
Cool on a wire rack.

Vegan Lasagna-
Spinach Ricotta Cheese mixture
1 (10 1/2 ounce) package firm tofu, well-drained
8 ounces tofutti vegan cream cheese
1 (10 ounce) box frozen chopped spinach, thawed, well-drained
1 large white onion, chopped
4 garlic cloves, chopped
2 teaspoons basil (dried or fresh)
2 teaspoons parsley (dried or fresh)
ground pepper
salt
9 lasagna noodles, cooked
20 ounces tomato sauce
12 ounces frozen morningstar soy crumbles ("ground beef")
2 cups mushrooms, chopped
vegan parmesan cheese (optional)

In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsely and saute for a few more minutes.
In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, Salt & pepper liberally.
Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
Cover with foil & bake at 400 for 30 minutes, and uncovered for another 10 minutes.
Let sit for 5+ minutes before serving.

Answer 5

Vegan Lasagna:

2 hours 1 hour prep
8-10 servings

Vegetable Sauce
1/2 cup oil
16 ounces eggplants, chopped (around 5 cups)
13 ounces bell peppers, chopped (around 3 cups)
9 ounces onions, chopped (around 2 cups)
11 ounces carrots, grated (about 4 cups or 4 carrots)
12 ounces zucchini, grated (around 3 cups)
9 ounces mushrooms, coarsely chopped (around 4 cups)
10 garlic cloves, crushed (less if not as fond of garlic as I am)
1 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup tomato paste
4 teaspoons vegan chicken bouillon powder
4 teaspoons mixed herbs (or italian herb mix)
1 cup ketchup
25 ounces pasta sauce (tomato, onion and herbs)
1/2 cup red wine (choose a vegan wine) (optional)
salt and pepper
Cheese Sauce
2/3 cup cornstarch
2 pints soy milk
10 ounces silken tofu
2 teaspoons vegan chicken bouillon powder
1/4 cup nutritional yeast flakes (or more to taste)
salt and pepper
2 (7 ounce) packets lasagna sheets (gluten-free if necessary)
1/2 cup vegan parmesan cheese, grated

1. MAKE VEGETABLE SAUCE.
2. *If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables. Rinse before adding to frypan with other veggies.
3. In a large frypan, sauté onion and capsicum in 1/4 cup oil until onion is clear. Add rest of vegetables and remaining oil. Saute until veggies are cooked through and soft. Add parsley, oregano and tomato paste and cook for a further minute. Add remaining ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce.
4. Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally, while you prepare the 'cheese' sauce.
5. MAKE 'CHEESE' SAUCE.
6. In a food processor blend tofu, stock powder and yeast flakes until smooth. Mix cornstarch with a little soy milk to form a smooth paste. Add rest of soy milk. Stir over heat until sauce thickens. Stir through tofu and season to taste with salt and pepper.
7. MAKE LASAGNA.
8. Heat oven to 375°F (190°C).
9. Place a layer of pasta sauce in bottom of lasagna dish. Add a layer of lasagna sheets. Spread 1/2 remainder of pasta sauce over sheets, then 1/3 of 'cheese' sauce, then another layer of lasagna sheets.
10. Repeat with remaining pasta sauce and 1/2 of remaining 'cheese' sauce, and a layer of sheets. Cover with rest of 'cheese' sauce. Sprinkle with vegan parmesan.
11. Cover with foil and cook in 375°F (190°C) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.

Answer 6

here is a great website full of recipes!! They categorize it into breakfeast, lunch, dinner and so forth!! also try allrecipes.com!!


http://www.recipesforvegans.co.uk/breakfast.html

Answer 7

That is quite an oxymoron.

Answer 8

VEGETABLE SOUP