Recipe for a hearty vegan TVP and cabbage soup ..read more

Recipe for Brussels Sprouts, Vegan Sausages and New Potatoes One Skillet Meal ..read more

Recipe for vegan Winter Squash Chili ..read more

Vegan recipe for Fruit in Wine Syrup on Yogurt ..read more

This is really a tasty meal and full of healthy ingredients. We enjoyed the meal with crusty wholegrain bread. It would also be delicious with tabbouleh or a big leafy green salad. Gratin of Cauliflower, Tomatoes, Vegan Chicken and Quinoa Ingredients 16 ounces prepared vegan “chicken” pieces 1 medium head cauliflower, 2 medium tomatoes 1 (14 ounce) can crushed tomatoes 1 large onion, chopped 3 cloves garlic, minced 1 cup dry quinoa 2 cups water ¼ cup nutritional Yeast 1 cup non-dairy cheese, shredded 3 t ..read more

Every year the tomato season is coming to an end in autumn with some green tomatoes still on the plants. This was the first time we have used the green tomatoes and were quite surprised how tasty they are. We really enjoyed the spaghetti sauce with walnut Parmesan. Spaghetti with a green tomato sauce and vegan walnut Parmesan – License photo Ingredients 3-4 pounds green tomatoes, chopped 2 medium onions, chopped 4-5 cloves garlic, minced 3-4 tablespoon grape seed oil or olive oil 1 jalapeño pepper, de-seeded and chopped 3-4 springs Greek oregano, leaves only 5-6 basil, leaves only Spaghetti ..read more

We used walnuts and fresh beets from our garden to make this delicious colorful spread. We use this spread on home made bread or on crackers but it is also good as a dip for vegetables. Vegan Beet and Walnut Spread Yield: 2-3 cups Ingredients 3 medium beets, cooked cup 1 walnuts, toasted 2 tablespoons tahini 2 large apple, peeled, cored and grated 2 cloves garlic, minced 2 tablespoons lemon juice 1 teaspoon taco seasoning ½ teaspoon salt, if needed splash maple syrup or agave Vegan Beet and Walnut Spread Directions First cook your beets – roasted, boiled or steamed, however you prefer. Toas ..read more

We remade one of the most popular recipes on Vegalicious. This year we are having a abundant zucchini harvest and this great tasting soup is a good use for all those zucchini. Mexican zucchini soup Serving Size: 4 Ingredients 1 small onion, finely chopped 1½ teaspoons vegan margarine 2 cups vegetable bouillon 2 cups zucchini, diced in small pieces 1½ cups corn kernels 3 tablespoons jalapeno peppers, finely chopped ⅛ teaspoon black pepper 1 cup soy yogurt 2 tablespoons nutritional yeast or soy Parmesan minced fresh parsley and ground nutmeg as optional garnish Mexican zucchini soup Directions ..read more

These vegan fysh cakes really tasted great, and the chutney was a great addition. They taste nice with a traditional tartar sauce but the gooseberry chutney was very special. Homemade Smoked Vegan Fysh Cakes with a Gooseberry Chutney. Ingredients 8 ounces artichoke hearts (in water) 10-14 squares saltine crackers 1 small onion 2 celery stalks few drops Liquid Smoke splash Fysh (vegan fish flavoring) pinch salt for the breading: ¼ cup chickpea flour ½ cup soy yogurt 1½ cups dried breadcrumbs or panko for the gooseberry chutney: 1 pound gooseberries (red of green) 1 onion 2 cloves garlic ..read more

Salsify is sometimes called the poor man’s asparagus. They taste somewhat similar. This is a traditional way of preparing asparagus so we thought it would also work well with the salsify, which we did enjoy greatly today. Salsify with Vegan Lunchmeat and Orange Sauce Serving Size: 4 Ingredients 12 salsify roots 1 tablespoon vegan margarine 6-8 slices vegan lunchmeat 3/4 cup orange juice 1 organic orange 2 teaspoons vegetable bouillon powder (about 1/2 cube) 1 generous teaspoon cornstarch handful fresh herbs, chopped as garnish Salsify with Vegan Lunchmeat and Orange Sauce Directions Peel th ..read more