An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.
Make and share this Crock Pot Vegetable Medley recipe from Food.com.
Author: ontariomamaof7
Author: Colleen Patrick-Goudreau
Author: Melissa Clark
This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or...
Author: Justin Moldenhauer
Author: Tasha de Serio
This vegan pulled pork is made with canned jackfruit.
Author: johnrobin8
Author: Hugh Acheson
羌饼 qiang bing is a treat from Shanghai's past. They're a bit like yeasted scallion pancakes that are fluffy and chewy on the inside with a crispy crust outside.
Author: Betty Liu
Author: Sol Schott
These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.
Author: rainbowsorbet
Easy, 4-ingredient vegan parmesan cheese that's perfect on top of pastas, pizza, and anywhere you'd usually use parmesan cheese!
Author: Minimalist Baker
Savory blend of rice and vegetables for a cold rainy day. Filling and delicious. Serve before bedtime because it has a tendency to make you feel warm, calm and tired.
Author: Sydney Melton
Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.
Author: Geema
Author: Heidi Dalzell
Author: Ivy Manning
Author: Bahija
Yes, yet another vegetarian chili recipe. The beauty of this one is it is REALLY yummy, has a decent amount of protein, and only simmers 25-30 minutes! It is definitely a favorite in our house, especially...
Author: smellyvegetarian
This is a sweet cake! It's an American-style vanilla butter cake (it's definitely sweet) with a fabulous cookies-and-cream frosting. You can either use vegan store-bought cookies or make your own. Either...
Author: Sara Kidd
Super easy and can be substituted for condensed milk in any recipe! Use original, not low-fat, coconut milk. Store in an the refrigerator in an airtight container for up to 2 weeks.
Author: Druhda
Author: Sheila Lukins
When you have more eggplant and squash than you know what to do with, turn to this quick curry.
Author: Heidi Swanson
Author: Neal Fraser
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
Author: Kate Fogarty
Easy Cranberry Sauce
Author: Shih Yu Chen Kuo
Author: Tori Ritchie
Author: Ruth Cousineau
Author: Michael Anthony
Author: Dorothy Duder
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Author: Baija Lafridi
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak