1,458 vegan recipes

A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

Vegan butternut squash chowder made creamy without a drop of dairy. Blended squash, sweet potato, and carrot form a velvety base, brightened with garlic, rosemary, and thyme and topped with toasted almonds.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

Chocolate muffins packed with nutrients from an avocado you won't detect and protein from Quinoa Flakes!

An easy and tasty side dish - spicy beans and rice.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Delicious four-bean salad with Instant Pot bean cooking directions.

Not your normal creamy coleslaw. The Lexington style coleslaw is tossed with ketchup, vinegar, and hot sauce, so it tastes quite sweet, sour and slightly spicy. A perfect side dish with Lexington style pulled pork.

I love these spiced chick peas. It was so tasty, and very easy to make. I cooked the mixture a little longer, just wanted a thicker consistency, and I served it with toasted pita bread. YUM!

A simply delicious meal for busy week-days or a cozy dish on the weekends. Layers of yummy flavor and can be served with any pasta.