Vegan Recipes

Curried Potato Salad with Lentils and Tomatoes

Potato and lentil salad recipe

This curried potato salad is a luscious combination of potatoes, lentils, and tomatoes — an offbeat change-of-pace from the standard varieties, and gets a nice protein boost from the lentils. It’s hearty enough to serve as a summer main dish with fresh corn on the cob. Add a cold summer soup for a larger meal. Photos by Hannah Kaminksy. more→

Northern Mexico Chimichangas

Northern Chimichangas

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. These Northern Mexico Chimichangas are little decadent, but wonderful as an occasional treat. They epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. (from Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas, copyright © 2016 by Jason Wyrick. Reprinted by permission Vegan Heritage Press. more→

Vegan Chile Relleño Quiche

Chile Relleño Aquafaba Quiche

The secret to this creamy, delicious vegan chile relleño quiche is using aquafaba — AKA chickpea liquid. Most poblano chiles are relatively mild, but if you don’t want any heat, substitute 2 large green bell peppers instead. Or, if you like more heat, add a few roasted jalapeños to the mix. Recipe and photos from Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Wate© 2016 by Zsu Dever. Reprinted by permission of Vegan Heritage Press.
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Strawberry-Watermelon Slush (with ACV option)

Strawberry-Watermelon Slush

There are few beverages more hydrating for summer’s hottest days than a fresh watermelon slush. With added strawberries, this semi-frozen sweet drink will keep you cool and refreshed. If you’d like, give it a probiotic boost with a little raw organic apple cider vinegar — its benefits are legion, and you’ll hardly taste it! more→

Chocolate Pudding Pie with Seed Crust

Chocolate Pudding Pie with Seed Crust

I don’t know if you remember this, but many years ago, I’m talking the ’70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to figure out a healthy, vegan, allergy-free version of it for my son (and for myself, who am I kidding?).

The best part is there is no need to bake it. Just assemble the parts and put it in the freezer. The avocado hiding out in the chocolate pudding adds a boost of potassium, a rich creaminess, and a smooth texture that makes it taste like custard.Recipe from Sweet, Savory and Free: Insanely Delicious Plant-Based Recipe Without Any of the Top 8 Food Allergens by Debbie Adler © 2017, BenBella Books. Reprinted by permission. more→

Manhattan “Glam” Chowder (Vegan Clam Chowder)

Vegan clam chowder

At last, a satisfying vegan clam chowder! Manhattan clam chowder is the red, tomato-based soup found on diner menus all over the city. Mushrooms bring the perfect texture and flavor to this vegan “glam” chowder, a version of the iconic New York City soup. Nori and Old Bay Seasoning cleverly replace the seafood flavors. From NYC Vegan: Iconic Recipes for a Taste of the Big Apple, copyright © 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission. more→

NYC-Style Street-Cart Pretzels

NYC-Style street-cart pretzels recipe

Soft street-cart pretzels have been sold on the streets of New York City since at least the 1820s, and now, here’s a recipe you can make at home. Today, they’re still sold from ubiquitous metal carts found all over Manhattan and always offered with mustard. From NYC Vegan: Iconic Recipes for a Taste of the Big Apple, copyright © 2017 by Michael Suchman and Ethan Ciment. Photos by Jackie Sobon. Used by permission. more→

Spanish Bell Pepper Sauté

Spanish bell pepper sauté (piperade)

Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to fill vegan fajitas! more→

Quick Pickled Vegetables

Quick Pickled Vegetables prep

When gardens and markets are bursting with veggies, it’s fun to make these quick pickled vegetables. With a mild sweet and savory brine, this addictive veggie snack just might tempt kids and picky eaters. Since this isn’t a vacuum-sealed canning project, you don’t need any special equipment. These pickles keep well for a week or more in the refrigerator. more→

Vegan Cream of Tomato Soup

Vegan Cream of tomato soup

Here’s a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid — but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it’s delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. more→

Tofu and Potato Hash Browns

Tofu & Potato hash browns in skillet

Tofu and potato hash browns is a simple, comforting skillet dish that’s just as good for dinner as it is for brunch. Have potatoes cooked ahead of time, and this easy and tasty dish will have your family or guests eating in short order. Leftovers are wonderful for breakfast. Or, if you make this expressly to serve in the morning, you can either microwave or cook the potatoes the night before for a head start. Great accompaniments include orange wedges and fresh whole grain bread. Adapted from The Vegetarian Family Cookbook. more→

Vegan Mac and Cheese

vegan mac & cheese

This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient more→

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