Author: Melissa Roberts
From the Veganomicon. These are firmer and chewier than traditional boiled seitan. Use in the recipe of your choice or top with sauce and enjoy as is.
Author: Eat Your Vegetables
These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.
Author: Newfun4me
Some fake bacons are hit-and-miss, but because bacon is the one thing most people miss when switching to a vegetarian or vegan way of life, it's expected a fitting alternative is created. This recipe not...
Author: MyNutriCounter
Make and share this Bean, Tomato, & Butternut Squash Soup recipe from Food.com.
Author: mariposa13
Author: Judith Fertig
Double or triple this little recipe and keep these yummy treats on hand. Keep them at room temperature in a tightly sealed container and crunch away at will! Use as a snack or sprinkle on salads, fruit,...
Author: Nif_H
Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!
Author: magpie diner
Author: Suzanne Tracht
Crispy roasted smashed potatoes with drizzled with our vegan chipotle lime aioli. Comfort food at it's finest!
Author: Kim Chaplow
Author: Miriam Backes
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Andrea Albin
Author: Fernanda Capobianco
Author: Bon Appétit Test Kitchen
This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity...
Author: Ruta Kahate
A super moist and flavourful Seitan roast that will satisfy vegetarian and non-vegetarian alike. Adapted from The Vegetarian Times.
Author: Morrisseyist
I created this recipe to try and duplicate a salad I had at Dayton's River Room over 15 years ago. It has changed a bit over the years but is always a hit at my house.
Author: Lais in Minneapolis
Author: Sai Viswanath
Author: Lorna Sass
Author: Julie Sahni
Learn exactly how to make collard wraps for the perfect easy lunch filled with veggies and protein! In this step-by-step tutorial for making collard wraps, you'll learn how to prep your collard greens,...
Author: Monique Volz of AmbitiousKitchen.com
A simple 4 ingredient Pea Dip that comes together in minutes using frozen peas and fresh mint for brightness!
Author: Every Last Bite
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
If you're using a commercial cold-brew maker like a Toddy, follow the manufacturer's instructions for mixing and filtering. Feel free to play around with how you dilute this-you might prefer a stronger...
Author: Sam Worley
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
These tasty vegan cinnamon rolls are moist and rich! Great with cream cheese glaze!
Author: Tori Farbisz
Author: Mark Scriver
Make and share this Grilled Drunken Artichokes recipe from Food.com.
Author: Maito
Make and share this Warm Quinoa Salad With Roasted Autumn Vegetables recipe from Food.com.
Author: hegartyj83
This plant-based take on a classic dessert is sure to be the apple of your eye.
Author: Becel®
Author: Lillian Chou
Author: Beth Harrison
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Author: Nick Curtola