Vegan Recipes

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Humane DC: Great Vegan Substitutes for Meat and Dairy


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International Vegan: Demystifying Vegan Nutrition

PETA: Vegan Foods That Are Crazy High in Protein

Humane DC: Great Vegan Substitutes for Meat and Dairy


Humane DC Highlighted Recipes

Main Course
Veggie Burgers
Soups
Baked Goods
Breakfast
Salads
Desserts

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Main Course

Coconut Milk Risotto

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Slow-Cooker Vegetarian Chili With Sweet Potatoes

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Creamy Cauliflower Sauce

21 Vegan Taco Recipes

Rigatoni with Cauliflower, Curry Powder, and Coconut Milk

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Penne with Broccoli and Pumpkin Seed-Parsley Pesto

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Coconut Rice with Edamame and Leeks

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Couscous Tagine with Turnips and Dried Apricots

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Butternut Squash and White Bean Stew with Rosemary and Tomatoes

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Drunken Pinto Beans with Charred Onions and Chiles
(Serves 3 or 4 as a main course)

2 tbsp. extra-virgin olive oil
2 medium onions, chopped
1-2 medium jalapeno or Serrano chiles, stemmed, seeded if desired to reduce heat, and minced.
1 12-ounce bottle beer
2 15-ounce cans pinto beans, rinsed and drained
1 tbsp. fresh lime juice
2 tbsp. minced fresh cilantro leaves
Salt

1. Heat the oil in a large sauté pan over medium-high heat until shimmering. Add the onions and chiles and cook, stirring occasionally, until browned, 8 to 10 minutes.

2. Add the beer and bring to a boil. Stir in the beans and simmer until the flavors meld, about 10 minutes. (The beans should be juicy but not swimming in liquid.) Stir in the lime juice, cilantro, and salt to taste. Serve or refrigerate in an airtight container for 1 to 2 days and reheat.

Spicy Vegetable Tagine
(Serves 4 as a main course.)

3 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 medium carrots (about 6 ounces), peeled and cut into ½ inch dice
3 medium zucchini (about 1 pound), halved lengthwise and sliced crosswise ½ inch thick
3 medium Serrano chiles, stemmed, seeded and minced
2 medium garlic cloves, minced
1 tsp. ground cumin
1 ½ cups vegetable broth
1 15-ounce can chickpeas, rinsed and drained
1/3 cup raisins
Salt and freshly ground pepper
1 tbsp. minced fresh cilantro leaves

1. Heat the oil in a large sauté pan or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the zucchini and cook until the vegetables are tender, about 7 minutes.

2. Raise the heat to medium-high, add the chiles, garlic, and cumin, and cook until fragrant, about 1 minute. Add the broth, chickpeas, raisins, and salt and pepper to taste. Bring to boil, reduce the heat, cover, and simmer, stirring occasionally, until the flavors blend, about 10 minutes. Stir in the cilantro and adjust the seasonings, adding salt and pepper to taste. Serve.

Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts
(Serves 4 as a main course)

¼ cup finely chopped walnuts
¼ cup extra-virgin olive oil
4 medium garlic cloves, minced
1.5 lbs chard, stems and thick center ribs discarded, leaves washed, shaven to remove excess water, and chopped (about 10 cups)
Salt and freshly ground black pepper
½ cup chopped dried cherries
1 lb. whole wheat spaghetti

1. Bring 4 quarts of water to a boil in a large pot for cooking pasta.

2. Place the walnuts in a large, deep saute pan or Dutch oven. Turn the heat to medium and toast, shaking the pan occasionally to turn the nuts, until fragrant, about 4 minutes. Transfer the nuts to a small plate.

3. Add the oil and garlic to the empty pan and cook until the garlic is golden, about 1 minute. (Do not let the garlic burn.) Add the damp chard, stir to coat the leaves with the oil and garlic, and season with salt and pepper to taste. Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes. Stir in the cherries, remove the pan from the heat, and cover to keep warm.

4. Meanwhile, add 1 tbsn. salt and the pasta to the boiling water and cook until al dente. Reserve ¾ cup of the cooking water and drain the pasta. Toss the pasta, chard, and toasted walnuts together, adding cooking water as needed to moisten the pasta. Serve immediately.

Black Sesame Noodles
(Serves 4 as a main course)

Ingredients:
• ¼ cup black sesame seeds (Couldn’t find em. Went with white.)
• ¼ cup smooth natural peanut butter (without sugar or additives)
• 2 medium garlic cloves, minced
• 1 tablespoon minced gingerroot
• 1 tablespoon sugar
• 1 teaspoon hot red pepper flakes
• ¼ cup hot water
• ¼ cup soy sauce
• 2 tablespoons rice vinegar

• 1 tablespoon salt
• 1 pound fresh linguine
• ½ medium English cucumber, scrubbed and shredded on the large holes of a box grater
• 4 medium radishes, scrubbed and shredded on the large holes of a box grater
• 1 medium carrot, peeled and shredded on the large holes of a box grater
• 2 tablespoons of minced fresh cilantro leaves

1. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
2. For the sauce: Toast the sesame seeds in a small skillet over medium heat until fragrant, about 2 minutes. (Don’t let the seeds burn.) Reserve 1 teaspoon sesame seeds. Place all the sauce ingredients, including the remaining toasted sesame seeds, in a food processor or blender. Process, scraping down the sides of the bowl several times, until the sauce is smooth, about 1 minute. Scrape the sauce into a bowl large enough to hold the cooked pasta.
3. Add the salt and pasta to the boiling water and cook until al dente. Drain the pasta and toss it with the sesame sauce in the large bowl until coated evenly. Add the cucumber, carrot, and radishes and toss to distribute the vegetables evenly. Divide the noodles among individual dishes and sprinkle the reserved toasted sesame seeds and cilantro. Serve immediately.

Linguine with Leeks and Tomatoes
(Serves 4)

4 Medium Leeks (about 2 lbs), white and light green parts halved and thinly sliced
¼ cup Extra-virgin olive oil
1- 28 oz can Whole tomatoes, drained and chopped, juice reserved
1 tsp Minced fresh thyme leaves
Salt and freshly ground pepper
1 lb Linguine

1. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
2. Prep the leeks.
3. Heat the oil in a large skillet. Add the leeks and sauté over medium heat just until they start to brown, 10 to 12 minutes. Do not let them burn, or they will become bitter.
4. Add the tomatoes and ½ cup of the reserved juice. Use the back of a wooden spoon to break apart the tomatoes. Add the thyme and salt and pepper to taste. Simmer until the sauce thickens, about 10 minutes. Adjust the seasonings.
5. When the water comes to a boil, add salt to taste and the linguine. Cook until al dente and then drain.
6. Toss the linguine with the tomato-leek sauce and mix well. Divide among individual bowls and serve immediately.

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Veggie Burger

Hearty Winter Burger
(Makes 4 to 6 servings)

1 lb beets
½ cup packed pitted dates or dried plums (prunes)
½ cup almonds
1 inch peeled ginger, cut into coins
½ cup bulgur
Salt and freshly ground pepper
¾ cup boiling red wine or water
1 tablespoon Dijon or other mustard
Cayenne or hot red pepper flakes to taste (optional)
A little all-purpose flour, if needed, for binding
2 tablespoons extra virgin olive oil or butter

1. Combine the beets, dates, almonds, and ginger in a food processor and pulse several times until everything is well chopped but not quite a paste.

2. Put the mixture in a large bowl with the bulgur and a sprinkle of salt and pepper. Stir in the boiling wine, mustard, and cayenne if you’re using it and cover the bowl with a plate. Let steep for 20 minutes. Taste and adjust the seasonings if necessary. Let the mixture rest for a few minutes if you can before shaping it into patties; if it seems too wet, stir in a little flour to help bind it. (You can make the bulgur mixture or even shape the burgers up to several hours in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.)

3. Shape the mixture into 4 to 6 patties. Put the oil or butter in a skillet with a lid over medium heat. When the oil is hot or the butter is melted, carefully slip the burgers into the pan. Cook, undisturbed for 5 minutes or so, until nicely browned on the bottom; carefully flip the burger, cover, and cook the other side for 5 minutes.

4. Cool and refrigerate or freeze any leftovers for later use.

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Soups

Vegan Broth 

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Zucchini Summer Soup
(go heavier than suggested on the spices)

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Split Pea Soup with Carrots, Leeks, and Tarragon

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Butternut Squash Soup with Chipotle Chiles and Garlic

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Indian-Style Squash Soup with Spiced Pumpkin Seeds
(Serves 4 as a main course)

Serve with Indian flatbreads or crusty bread.

Squash Soup
1 med butternut or buttercup squash (about 2.5 lbs)
3.5 cups water
1 cup unsweetened coconut milk
½ med onion, peeled
12 fresh cilantro stems
4 ¼ thick slices gingerroot, un peeled
Salt
¼ cup packed fresh cilantro leaves
1 tablespoon fresh lime juice

Spiced Pumpkin Seeds
1 Tablespoon unsalted vegan butter
½ cup hulled green pumpkin seeds
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cardamom

1. For the soup: Halve the squash and use a spoon to scoop out and discard the strings and seeds. Cut the squash into pieces about the size of your hand. Remove the skin and a layer or two of the flesh (you want to remove any whitish or green flesh right beneath the skin) with a vegetable peeler or paring knife. Cut the peeled squash into 1-inch chunks.

2. Bring the water, coconut milk, squash, onion, cilantro stems, ginger and 1 teaspoon of salt to a boil in a large saucepan. Reduce the heat, cover, and simmer until the squash is very tender, about 30 minutes. Remove and discard the ginger slices and cilantro stems.

3. Puree the squash mixture and cilantro leaves in batches in a blender until very smooth (or use an immersion blender – my fave- right in the pot). Stir in the lime juice and adjust the seasonings, adding more salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat.

4. For the pumpkin seeds: Melt the butter in a small skillet over medium heat. When the foaming subsides, add the pumpkin seeds and cook, stirring constantly, until golden brown, about 3 minutes. Transfer the pumpkin seeds to a small bowl and toss with the salt and spices. The seeds can be set aside for up to an hour.

5. To serve: Ladle the soup into individual bowls. Garnish each bowl with some pumpkin seeds and serve.

Curried Carrot-Apple Soup with Golden Tofu Cubes
(Serves 4 as a main course)

2 T Canola oil
¾ lb Carrots, peeled and cut into 1” chunks
¾ lb McIntosh apples, peeled, quartered, cored and cut into 1” chunks
2 T minced gingerroot
2 tsp Curry Powder
1 Quart Vegetable broth
Salt
8 oz Extra-firm or firm tofu, cut into ¾” cubes and blotted dry between several layers of paper towels
½ cup Unsweetened coconut milk
4 tsp Minced fresh cilantro leaves

1. Heat 1 T of the oil in a casserole or Dutch oven over medium-high heat until shimmering. Add the carrots and apples and cook, stirring occasionally, until the apples start to soften, about 3 minutes. Add the ginger and curry power and stir-cook until fragrant, about 1 minute.

2. Add the broth and salt to taste and bring to a boil. Reduce the heat to a moderate simmer, cover, and cook until the carrots and apples are tender, about 20 minutes.

3. Meanwhile, heat the remaining 1 T oil in a medium nonstick skillet over medium-high heat until shimmering. Add the tofu cubes and cook, turning occasionally, until golden brown, about 5 minutes. Transfer the tofu to a plate lined with paper towels and set aside.

4. Stir the coconut milk into the soup and heat briefly. Puree the soup in batches in a blender until very smooth. (I use an immersion blender in the pot). Adjust the seasonings, adding salt to taste.

5. Ladle the soup into bowls and float a half dozen or so cubes of tofu in each bowl. Garnish with cilantro and serve.

Creamy Tomato Soup
(Serves 4 as a light main course)

Two 28-oz Cans Whole tomatoes
1 T Light or dark brown sugar
2 T Olive oil
2 medium Leeks, white and light green parts, halved lengthwise, washed and sliced crossways into thin strips
Salt
1 T Double-strength tomato paste (It’s packaged in small tube like toothpaste)
1/8 tsp Freshly grated nutmeg
2 T All-purpose flour
2 Cups Vegetable broth
Cayenne pepper

1. Move an oven rack to the medium position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.

2. Drain the tomatoes in a strainer set into a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2 ½ cups strained tomato juice.

3. Heat the olive oil in a large saucepan over medium heat. Add the leeks and ½ tsp salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.

4. Puree the soup in batches in a blender until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.

Black Bean Soup with Onions and Bell Peppers
(Serves 4 as a main course)

2 Tablespoons Extra-virgin olive oil
2 Medium Onions, finely chopped
1 Medium Red bell pepper, cored, seeded, and finely chopped
4 Medium Garlic cloves
1 Teaspoon Ground cumin
1 15-Ounce Can Black beans, rinsed and drained
3 Cups Vegetable broth
2 Tablespoons Balsamic Vinegar
Salt and freshly ground pepper to taste

1. Heat the oil in a large saucepan over medium heat until shimmering. Add the onions and bell pepper and cook, stirring occasionally, until the onions are golden, about 8 minutes. Add the garlic and the cumin and cook until fragrant, about 1 minute.

2. Add the beans and broth and bring to a boil. Reduce the heat and simmer just until the flavors blend, about 10 minutes.

3. Transfer 1 cup of the beans and some liquid to a large bowl and use a potato masher to work the beans and liquid into a thick puree. Add the pureed beans back to the pot along with the vinegar. Simmer until the flavors blend, about 30 seconds. Season with salt and pepper to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat to serve.

For the croutons:
While the soup is cooking, move an oven rack to the middle position and heat the oven to 375 degrees. Toss the bread cubes, oil, paprika, brown sugar, and salt to taste in a small bowl until the bread is coated evenly with spices. Spread the bread cubes in a single layer on a rimmed baking sheet. Bake, turning once, until the croutons are toasted and crisp, about 10 minutes.

To serve:
Ladle the pureed soup into individual bowls. Sprinkle each bowl with a few croutons and some cilantro and serve.

Black Bean Soup with Cumin, Chiles, and Lime
(Serves 4 to 6 as a main course)

3 Tablespoons Canola Oil
2 Medium Onions, chopped
4 Medium Garlic cloves, minced
1 Small Jalapeno chile, stemmed and minced
1 Tablespoon Chili powder
1 Tablespoon Ground cumin
Salt
1 12 oz Bottle beer (I recommend Heineken)
1 Cup Cold water
3 15-oz cans Black Beans, rinsed and drained
2 Tablespoons Fresh lime juice
Plain vegan yogurt for garnish
Chopped fresh cilantro leaves for garnish

1. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute.

2. Add the chili powder, cumin, and a generous amount of salt and stir-cook until the spices are fragrant, about 1 minute. Pour the beer and water into the pot. Bring to a boil and simmer until the alcohol aroma fades, about 5 minutes.

3. Add the beans and bring the soup back to a boil. Simmer until the soup thickens and the flavors blend, about 10 minutes.

4. Remove 2 cups of the soup from the pot and puree in a blender until smooth. (I actually just use an immersion blender for a short time until I like the consistency.) Return the pureed soup to the pot. Add the lime juice and adjust the seasonings, adding salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat. Serve, garnishing the bowls with a dollop of yogurt and a sprinkle of cilantro.

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Baked Goods

Pumpkin Chocolate Chip Cupcakes With Cinnamon Glaze

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Bagels From the Bread Baker’s Apprentice

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Breakfast

Vegan Oreo Pancakes

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Potato Latkes
(has egg)

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Tofu Berry Smoothies 

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Power Chia Donuts

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Salad

Vegan Eats World Pistachio Date Quinoa Salad
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Desserts

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