All Vegan Recipes - Page 11 of 15

Creamy Vegan Cauliflower Cheese Bake

British Cuisine 🇬🇧, 200 Calories, Side Dishes, Stovetop Recipes, Fall, Winter, Thanksgiving, Nut-Free, Recipes

This vegan cheesy cauliflower bake is healthier than it tastes. You won’t have to feel guilty coming back for seconds! It’s perfect as a main course or a side.

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A glass container filled to the brim with blended taro paste sits on a white countertop.

Easy Blender Taro Paste (3 Ingredients)

Desserts, 500 Calories, Sauces, Blender, Instant Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, Nut-Free, Asian Cuisine, Recipes

With a powerful blender, it’s a breeze to make taro paste at home. This 3-ingredient confection can be added to smoothies, stuffed into pastries, and more.

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Kongnamul Guk (Korean Soybean Sprout Soup)

Appetizers, 100 Calories, Soups, Korean Cuisine 🇰🇷, Side Dishes, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Oil-Free, WFPB, Nut-Free, High-Protein, Recipes

Soybean sprout soup, or kongnamul guk, is enjoyed year-round in Korea because of its simplicity. This light soup makes the perfect side to any Asian meal.

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Instant Pot Wild Rice Blend

Canadian Cuisine 🇨🇦, Weeknight, 300 Calories, Entrées, Side Dishes, One-Pot, Instant Pot, Fall, Thanksgiving, Gluten-Free, Nut-Free, Meal Prep, Recipes

Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot. It’s hearty and healthy, perfect for fall.

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A top down view of vegan strawberry yogurt cake.

Summer Strawberry Yogurt Cake (Vegan)

Canadian Cuisine 🇨🇦, 400 Calories, Desserts, Summer, Recipes

Bake some juicy summer strawberries into this delightful vegan snack cake. It’s lightly sweet and perfect for breakfast, dessert, or any time in between.

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Vegan Chinese Tomato “Egg” Stir Fry (番茄炒豆腐)

Weeknight, 300 Calories, Chinese Cuisine 🇨🇳, Side Dishes, Comfort Food, One-Pot, Stovetop Recipes, Spring, Summer, Fall, Winter, Gluten-Free, Nut-Free, High-Protein, Tofu, Under 30 Minutes, Recipes

This vegan version of a simple Chinese comfort food, fanqie chaodan (番茄炒蛋), uses eggy crumbled tofu and kala namak for a rich, saucy tomato stir fry dish.

Vegan Chinese Tomato “Egg” Stir Fry (番茄炒豆腐) Read More »

Armenian Watermelon Rind Preserves (մուրաբա)

Zero-Waste Recipes, Appetizers, 100 Calories, Armenian Cuisine 🇦🇲, Side Dishes, Stovetop Recipes, Summer, Fall, Gluten-Free, Oil-Free, Nut-Free, Recipes

Reduce food waste by saving watermelon rinds to use in this delectable Armenian watermelon preserves recipe (known as tzmeroog rechel or tzmeroog murabba).

Armenian Watermelon Rind Preserves (մուրաբա) Read More »

A hearty bowl of vegan gumbo with okara sausage.

Proper Vegan Gumbo (with Okara Andouille Sausage)

Weekend, American Cuisine 🇺🇸, Entrées, 600 Calories, Comfort Food, One-Pot, Stovetop Recipes, Fall, Winter, Thanksgiving, Nut-Free, Recipes

This vegan gumbo is a meatless take on the classic Cajun dish, complete with chick’n and Andouille soysage. No beans or other stuff that never belongs in gumbo!

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Vegan Okara Sausage (with Customizable Flavours)

Zero-Waste Recipes, 200 Calories, Side Dishes, Snacks, Blender, Instant Pot, Stovetop Recipes, Summer, Fall, Nut-Free, High-Protein, Meal Prep, Global Cuisine, Recipes

This recipe uses okara (the leftover pulp from making soy milk) for a tasty zero-waste vegan sausage. Easy meat-free Andouille, pepperoni, chicken sausage, and more!

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Haskap jam swirled through homemade vegan yogurt in a white Corningware bowl.

DIY 2-Ingredient Haskap Berry Yogurt

100 Calories, Canadian Cuisine 🇨🇦, Recipes

Haskaps (aka honeyberries) are a delicious summer fruit. Here, haskap jam is used to make a fruity vegan yogurt—to be enjoyed on its own or as a smoothie bowl base!

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