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I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and...
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This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.
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Marinated tofu, apple, and Napa cabbage make for a flavorful roll.
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In this recipe, grilled zucchini is stuffed with quinoa cooked in a creamy vegan cashew sauce.
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Layered vegan shepherd's pie delivers a rich filling of lentils, ginger, tomato, and warm spices under a coconut milk and sweet potato mash.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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Blend bananas and mangoes with chia seeds, flax seeds, and lettuce to make this energizing vegan mango-banana-chia smoothie.
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Black beans, white beans, and vegetable stock combine to make a hearty soup spiked with the flavors of thyme and cumin.
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Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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When I tell people that these brownies are gluten-free, dairy-free, egg-free, nut-free and soy free – the response is always “well, what’s in them?” I respond...
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Don't worry! It's not really eagle! This is an easy elbow macaroni salad that my Aunt makes. Everybody LOVES it!