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This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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This vegan pumpkin brownie recipe makes the best autumn treats ever. Serve them with vegan coconut whipped cream or pumpkin seeds.
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A simple way to liven up mayo—use any olives you fancy.
Ingredients: mayonnaise, mixed olives
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan whipped cream with cashews recipe is so simple with only 4 ingredients; use to top anything you'd put regular whipped cream on.
Ingredients: cashews, water, maple syrup, vanilla
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Think of this as a spicy pumpkin flavored riceshake. It's a perfect drink for kids and adults alike!
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!