Vegan Chocolate Cheesecake Recipes

Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

Ingredients:

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt
• Equipment: a 9-inch springform pan

Instructions:

1. Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
2. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
3. Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
4. Purée tofu and cocoa in a food processor until smooth.
5. Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
6. Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
7. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

Vegan Chocolate Cheesecake • Yield: 12 servings
Ingredients:

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt
• Equipment: a 9-inch springform pan

Vegan Chocolate Cheesecake Nutrition Facts:
• Diet:
• Calories: 288.64
• Fat: 314.50
• Carbs: 238.19
• Protein: 98.03
• Cholesterol: 166.32
• Calcium: 193.32
• Sodium: 135.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy vegetable & quinoa one-pot Recipes

This high fibre dish counts as 3 of your 5-a-day, with a creamy and spicy curried sauce

Ingredients:

• 1 onion, sliced
• 4 tbsp vegetarian korma or Madras curry paste
• 1l milk
• 750g frozen mixed vegetable
• 175g quinoa, rinsed

Instructions:

1. Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
2. Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.

Spicy vegetable & quinoa one-pot • Yield: 4 servings
Ingredients:

• 1 onion, sliced
• 4 tbsp vegetarian korma or Madras curry paste
• 1l milk
• 750g frozen mixed vegetable
• 175g quinoa, rinsed

Spicy vegetable & quinoa one-pot Nutrition Facts:
• Diet:
• Calories: 96.98
• Fat: 51.71
• Carbs: 95.20
• Protein: 86.87
• Cholesterol: 36.34
• Calcium: 152.24
• Sodium: 47.25

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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The Best "Beefy" Vegan Burgers Recipes

Ingredients:

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces chilled vegan butter, cubed
• 2 cups cooked freekeh, bulgur, brown rice, or other grain
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet (grated using a Microplane grater)
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 4 garlic cloves, grated using a Microplane grater
• 10 hamburger buns
• Hamburger toppings

The Best “Beefy” Vegan Burgers • Yield: 10 servings
Ingredients:

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces chilled vegan butter, cubed
• 2 cups cooked freekeh, bulgur, brown rice, or other grain
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet (grated using a Microplane grater)
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 4 garlic cloves, grated using a Microplane grater
• 10 hamburger buns
• Hamburger toppings

The Best “Beefy” Vegan Burgers Nutrition Facts:
• Diet:
• Calories: 184.52
• Fat: 129.69
• Carbs: 182.74
• Protein: 86.16
• Cholesterol: 0.00
• Calcium: 95.76
• Sodium: 136.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Soup Recipes

Ingredients:

• 2 tablespoons canola oil
• 2 carrots, cut into 1/2-inch dice
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
• 6 cups low-sodium vegetable broth
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 cup broccoli florets, cut into small pieces
• Salt and pepper
• 3/4 cup grated Parmesan
• Chopped fresh herbs, such as thyme, parsley or basil, optional

Vegetable Soup • Yield: 6 servings
Ingredients:

• 2 tablespoons canola oil
• 2 carrots, cut into 1/2-inch dice
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
• 6 cups low-sodium vegetable broth
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 cup broccoli florets, cut into small pieces
• Salt and pepper
• 3/4 cup grated Parmesan
• Chopped fresh herbs, such as thyme, parsley or basil, optional

Vegetable Soup Nutrition Facts:
• Diet:
• Calories: 60.29
• Fat: 60.59
• Carbs: 41.16
• Protein: 57.93
• Cholesterol: 25.28
• Calcium: 186.55
• Sodium: 291.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes Recipes

This ice cream is so rich and creamy, celebrating the best flavor combo ever: peanut butter and chocolate. You will never know you’re missing the dairy!

Note: Prep time does not include 4-hour freezing time.

From Heather Christo.

Ingredients:

• 2 cans (15 Oz. Size) Unsweetened Coconut Cream
• 1 cup Sugar
• 1 cup Peanut Butter
• 2 teaspoons Vanilla Extract
• 1 teaspoon Kosher Salt
• 1/2 cup Unsweetened Coconut Milk
• 3 Tablespoons Cornstarch
• 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)

Instructions:

1. In a medium sauce pan over medium heat, combine cream, sugar, peanut butter, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved into the coconut cream.
2. In a small Tupperware or mason jar, combine coconut milk and corn starch and shake really well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until mixture thickens, about 2–3 minutes. Take the mixture off heat and pour it into a bowl.
3. Let it cool until it is room temperature, and then refrigerate for at least an hour. Then stir in chocolate chips and freeze in a freezer proof container for at least 4 hours. Scoop and serve.

No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes • Yield: 6 servings
Ingredients:

• 2 cans (15 Oz. Size) Unsweetened Coconut Cream
• 1 cup Sugar
• 1 cup Peanut Butter
• 2 teaspoons Vanilla Extract
• 1 teaspoon Kosher Salt
• 1/2 cup Unsweetened Coconut Milk
• 3 Tablespoons Cornstarch
• 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)

No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes Nutrition Facts:
• Diet:
• Calories: 301.20
• Fat: 477.74
• Carbs: 138.94
• Protein: 95.88
• Cholesterol: 5.60
• Calcium: 37.48
• Sodium: 85.63

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Curry Recipes

This super-simple mild curry is chock full of vegetables for a healthy dinner that’s ready in no time.

Ingredients:

• 150g broccoli
• 150g cauliflower
• 100g carrot
• 100g long beans
• 200g pumpkin
• 1 onion
• Few cherry tomatoes
• 1 tbsp garlic, chopped
• 1½ tbsp curry powder
• 1½ cup vegetable stock
• 200ml coconut milk
• 2 fresh chillies
• ¾ tsp salt and ½ tsp sugar, or to taste

Instructions:

1. Cut broccoli and cauliflower into small chunks. Remove the skin of the onion and peel carrot, cut both into pieces. Long bean cut to section.
2. Peel pumpkin and cut into pieces (not too small).
3. Scald all the vegetables in a pot of boiling water except pumpkin for few minutes and drain. Strain the water and reserve 1½ cup water for later use.
4. Heat a little oil, add onion, garlic and curry powder, stir fry well. Add in all the vegetables and pumpkin and 1½ cup water. Cook for about 10 minutes or until pumpkin is softened.
5. Add coconut milk, broccoli and cauliflower, cook for a while and it is ready to serve.

Vegetable Curry • Yield: 2 servings
Ingredients:

• 150g broccoli
• 150g cauliflower
• 100g carrot
• 100g long beans
• 200g pumpkin
• 1 onion
• Few cherry tomatoes
• 1 tbsp garlic, chopped
• 1½ tbsp curry powder
• 1½ cup vegetable stock
• 200ml coconut milk
• 2 fresh chillies
• ¾ tsp salt and ½ tsp sugar, or to taste

Vegetable Curry Nutrition Facts:
• Diet:
• Calories: 36.48
• Fat: 44.40
• Carbs: 27.54
• Protein: 20.78
• Cholesterol: 0.00
• Calcium: 37.06
• Sodium: 83.91

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan Lentil Burgers Recipes

Ingredients:

• 3/4 cup brown lentils, rinsed, strained and picked through
• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons extra-virgin olive oil
• 1 large red onion, half finely chopped and half thinly sliced
• Juice of 1/2 lemon
• Kosher salt
• 8 ounces fresh baby spinach
• 2 large cloves garlic, minced
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup whole-wheat breadcrumbs
• 1/2 cup walnuts, toasted and finely chopped
• Cooking spray
• 6 whole-grain vegan hamburger buns
• Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Vegan Lentil Burgers • Yield: 6 servings
Ingredients:

• 3/4 cup brown lentils, rinsed, strained and picked through
• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons extra-virgin olive oil
• 1 large red onion, half finely chopped and half thinly sliced
• Juice of 1/2 lemon
• Kosher salt
• 8 ounces fresh baby spinach
• 2 large cloves garlic, minced
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup whole-wheat breadcrumbs
• 1/2 cup walnuts, toasted and finely chopped
• Cooking spray
• 6 whole-grain vegan hamburger buns
• Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Vegan Lentil Burgers Nutrition Facts:
• Diet:
• Calories: 101.24
• Fat: 43.10
• Carbs: 110.44
• Protein: 84.93
• Cholesterol: 0.00
• Calcium: 101.49
• Sodium: 132.32

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan cherry & almond brownies Recipes

Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat

Ingredients:

• 80g vegan margarine, plus extra for greasing
• 2 tbsp ground flaxseed
• 120g dark chocolate
• ½ tsp coffee granules
• 125g self-raising flour
• 70g ground almond
• 50g cocoa powder
• ¼ tsp baking powder
• 250g golden caster sugar
• 1½ tsp vanilla extract
• 70g glacé cherry (rinsed and halved)

Instructions:

1. Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
2. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
3. Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

Vegan cherry & almond brownies • Yield: 12 servings
Ingredients:

• 80g vegan margarine, plus extra for greasing
• 2 tbsp ground flaxseed
• 120g dark chocolate
• ½ tsp coffee granules
• 125g self-raising flour
• 70g ground almond
• 50g cocoa powder
• ¼ tsp baking powder
• 250g golden caster sugar
• 1½ tsp vanilla extract
• 70g glacé cherry (rinsed and halved)

Vegan cherry & almond brownies Nutrition Facts:
• Diet:
• Calories: 167.69
• Fat: 161.68
• Carbs: 153.59
• Protein: 50.61
• Cholesterol: 1.20
• Calcium: 47.52
• Sodium: 30.48

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Balti Recipes

Curry doesn’t tend to be the healthiest meal option, but this winter veg balti is high in fibre and vitamins, while low in fat

Ingredients:

• 4.0 tbsp chopped coriander , plus extra to serve
• 150 g pot low-fat natural yogurt
• 400.0g can chopped tomatoes
• 1 eating apple , peeled, cored and chopped into chunks
• 425.0ml hot vegetable stock
• 1 medium butternut squash , peeled and cut into chunks
• 2 large carrots , thickly sliced
• 3.0 tbsp balti curry paste (we used Patak's)
• 1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
• 1 large garlic clove , crushed
• 1 large onion , thickly sliced
• 1.0 tbsp vegetable oil
• 200.0g turnips , cut into chunks

Instructions:

1. Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
2. Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
3. Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
4. Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.

Vegetable Balti • Yield: 4 servings
Ingredients:

• 4.0 tbsp chopped coriander , plus extra to serve
• 150 g pot low-fat natural yogurt
• 400.0g can chopped tomatoes
• 1 eating apple , peeled, cored and chopped into chunks
• 425.0ml hot vegetable stock
• 1 medium butternut squash , peeled and cut into chunks
• 2 large carrots , thickly sliced
• 3.0 tbsp balti curry paste (we used Patak's)
• 1 medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
• 1 large garlic clove , crushed
• 1 large onion , thickly sliced
• 1.0 tbsp vegetable oil
• 200.0g turnips , cut into chunks

Vegetable Balti Nutrition Facts:
• Diet: Balanced
• Calories: 52.47
• Fat: 29.41
• Carbs: 65.31
• Protein: 35.32
• Cholesterol: 7.97
• Calcium: 104.64
• Sodium: 53.42

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beef & vegetable casserole Recipes

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts as slow-cooking guarantees a tender dish

Ingredients:

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrot, halved lengthways then very chunkily sliced
• 5 bay leaf
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cube, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Instructions:

1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
6. Garnish with the picked leaves of the remaining thyme sprig.

Beef & vegetable casserole • Yield: 5 servings
Ingredients:

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 really big carrot, halved lengthways then very chunkily sliced
• 5 bay leaf
• 3 sprigs thyme
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cube, crumbled
• 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Beef & vegetable casserole Nutrition Facts:
• Diet: Low-Carb
• Calories: 78.36
• Fat: 67.88
• Carbs: 17.71
• Protein: 191.21
• Cholesterol: 188.77
• Calcium: 32.97
• Sodium: 122.73

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spiced Vegetable Biryani Recipes

This simple vegetarian curry, full of fresh Indian flavours, is quick to make and cooks in a single pot

Ingredients:

• 2.0 tbsp vegetable oil
• 3.0 tbsp hot curry paste (Madras is good)
• 50 g packet salted roasted cashew nuts
• 1 large onion , sliced
• a handful of fresh coriander leaves
• 2 lemons , juice only
• 1.0l hot vegetable stock
• large pinch of saffron strands
• 1 red chilli , seeded and finely chopped
• 1 small cauliflower , broken into small florets
• 500.0g basmati rice
• 140.0g trimmed green beans , halved
• poppadoms and raita, to serve
• 2 large sweet potatoes , peeled and cubed
• 2.0 tsp mustard seeds (black or white)

Instructions:

1. Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.
2. While the vegetables are roasting, stir together the stock, curry paste, chilli, saffron and mustard seeds.
3. Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, then scatter over the coriander and cashew nuts. Serve with a pile of poppadums and a bowl of raita.

Spiced Vegetable Biryani • Yield: 6 servings
Ingredients:

• 2.0 tbsp vegetable oil
• 3.0 tbsp hot curry paste (Madras is good)
• 50 g packet salted roasted cashew nuts
• 1 large onion , sliced
• a handful of fresh coriander leaves
• 2 lemons , juice only
• 1.0l hot vegetable stock
• large pinch of saffron strands
• 1 red chilli , seeded and finely chopped
• 1 small cauliflower , broken into small florets
• 500.0g basmati rice
• 140.0g trimmed green beans , halved
• poppadoms and raita, to serve
• 2 large sweet potatoes , peeled and cubed
• 2.0 tsp mustard seeds (black or white)

Spiced Vegetable Biryani Nutrition Facts:
• Diet:
• Calories: 147.40
• Fat: 60.86
• Carbs: 181.40
• Protein: 63.70
• Cholesterol: 1.47
• Calcium: 53.44
• Sodium: 42.52

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Indian chickpea & vegetable soup Recipes

Healthy, flavour-packed and low-cost, this soup’s ideal for taking to work for lunch

Ingredients:

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 tsp finely grated fresh root ginger
• 1 garlic clove, chopped
• 1 tbsp garam masala
• 850ml vegetable stock
• 2 large carrot, quartered lengthways and chopped
• 400g can chickpea, drained
• 100g green bean, chopped

Instructions:

1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2 mins, then add the garam masala, give it 1 min more, then add the stock and carrots. Simmer for 10 mins, then add the chickpeas. Use a stick blender to whizz the soup a little. Stir in the beans and simmer for 3 mins. Pack into a flask or, if you’ve got a microwave at work, chill and heat up for lunch. Great with naan bread.

Indian chickpea & vegetable soup • Yield: 4 servings
Ingredients:

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 1 tsp finely grated fresh root ginger
• 1 garlic clove, chopped
• 1 tbsp garam masala
• 850ml vegetable stock
• 2 large carrot, quartered lengthways and chopped
• 400g can chickpea, drained
• 100g green bean, chopped

Indian chickpea & vegetable soup Nutrition Facts:
• Diet: Balanced
• Calories: 42.98
• Fat: 26.65
• Carbs: 43.93
• Protein: 33.86
• Cholesterol: 0.00
• Calcium: 37.62
• Sodium: 51.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Italian vegetable soup Recipes

Warm up your week with this good-for-you vegetable soup that’s easy to freeze ahead

Ingredients:

• 2 each of onion and carrots, chopped
• 4 sticks celery, chopped
• 1 tbsp olive oil
• 2 tbsp sugar
• 4 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 bay leaf
• few sprigs thyme
• 3 courgettes, chopped
• 400g can butter beans, drained
• 400g can chopped tomatoes
• 1.2l vegetable stock
• 100g Parmesan or vegetarian equivalent, grated
• 140g small pasta shapes
• small bunch basil, shredded

Instructions:

1. Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
2. Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you’re freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.

Italian vegetable soup • Yield: 8 servings
Ingredients:

• 2 each of onion and carrots, chopped
• 4 sticks celery, chopped
• 1 tbsp olive oil
• 2 tbsp sugar
• 4 garlic cloves, crushed
• 2 tbsp tomato purée
• 2 bay leaf
• few sprigs thyme
• 3 courgettes, chopped
• 400g can butter beans, drained
• 400g can chopped tomatoes
• 1.2l vegetable stock
• 100g Parmesan or vegetarian equivalent, grated
• 140g small pasta shapes
• small bunch basil, shredded

Italian vegetable soup Nutrition Facts:
• Diet:
• Calories: 93.66
• Fat: 49.30
• Carbs: 90.86
• Protein: 96.93
• Cholesterol: 22.67
• Calcium: 184.55
• Sodium: 99.12

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Beluga Lentil Caviar on Blini recipes Recipes

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

Ingredients:

• 1/2 cup black beluga lentils
• 2 cups water
• 2 teaspoons kosher salt
• 2 tablespoons minced capers, packed in brine
• 2 tablespoons brine from the caper jar
• 4 tablespoons vegan mayonnaise
• 1 tablespoon Miso Mayo or white miso paste
• 1/2 cup buckwheat flour
• 1/2 cup organic, unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1 1/4 cups nondairy milk (almond, soy, or rice)
• 3 tablespoons vegan butter, melted
• vegan butter
• 1/2 bunch fresh chives, minced for garnish

Instructions:

1. Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
2. Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
3. Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
4. Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
5. Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
6. Using the back of a spoon, spread a small amount of the Vegan Sour “Cream” on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.

Beluga Lentil Caviar on Blini recipes • Yield: 18 servings
Ingredients:

• 1/2 cup black beluga lentils
• 2 cups water
• 2 teaspoons kosher salt
• 2 tablespoons minced capers, packed in brine
• 2 tablespoons brine from the caper jar
• 4 tablespoons vegan mayonnaise
• 1 tablespoon Miso Mayo or white miso paste
• 1/2 cup buckwheat flour
• 1/2 cup organic, unbleached, all-purpose flour
• 2 teaspoons baking powder
• 1 1/4 cups nondairy milk (almond, soy, or rice)
• 3 tablespoons vegan butter, melted
• vegan butter
• 1/2 bunch fresh chives, minced for garnish

Beluga Lentil Caviar on Blini recipes Nutrition Facts:
• Diet:
• Calories: 84.79
• Fat: 91.10
• Carbs: 60.05
• Protein: 49.59
• Cholesterol: 0.00
• Calcium: 92.13
• Sodium: 121.06

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan Chocolate Tart With Salted Oat Crust Recipes

You don’t have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, reading the label isn’t all there is to it.

Ingredients:

• 1 1/4 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1/3 cup virgin coconut oil, melted, slightly cooled
• 1/4 cup light agave syrup (nectar)
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon instant espresso powder
• 1 cup unsweetened cocoa powder
• 7 ounces vegan dark chocolate, melted, slightly cooled
• 2/3 cup light agave syrup (nectar)
• 2 teaspoons vanilla extract
• 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
• 1/4 teaspoon kosher salt, plus more
• 2 tablespoons old-fashioned oats
• 1 tablespoon demerara sugar, divided
• Flaky sea salt
• A 9″-diameter or a 13 3/4×4 1/2″ tart pan with removable bottom

Instructions:

1. Preheat oven to 350°F. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.
2. Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.
3. Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
4. Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
5. Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
6. Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
7. Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.
8. Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.

Vegan Chocolate Tart With Salted Oat Crust • Yield: 8 servings
Ingredients:

• 1 1/4 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1/3 cup virgin coconut oil, melted, slightly cooled
• 1/4 cup light agave syrup (nectar)
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon instant espresso powder
• 1 cup unsweetened cocoa powder
• 7 ounces vegan dark chocolate, melted, slightly cooled
• 2/3 cup light agave syrup (nectar)
• 2 teaspoons vanilla extract
• 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
• 1/4 teaspoon kosher salt, plus more
• 2 tablespoons old-fashioned oats
• 1 tablespoon demerara sugar, divided
• Flaky sea salt
• A 9″-diameter or a 13 3/4×4 1/2″ tart pan with removable bottom

Vegan Chocolate Tart With Salted Oat Crust Nutrition Facts:
• Diet:
• Calories: 248.70
• Fat: 330.19
• Carbs: 176.60
• Protein: 61.46
• Cholesterol: 1.98
• Calcium: 37.41
• Sodium: 101.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Try This Vegan Recipe For Stuffed Mushroom Burgers recipes Recipes

Ingredients:

• ground black pepper
• salt
• 1/2 teaspoon ground allspice
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon cider vinegar
• 1 sprig rosemary, leaves chopped
• 4 tablespoons vegan butter or margarine
• 1/2 onion, finely diced
• 4 portobello mushrooms
• 1 clove garlic, finely chopped
• 1 sprig thyme, leaves chopped
• 1 cup white breadcrumbs
• 1 tablespoon red wine vinegar
• 3 tablespoons pine nuts, toasted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 ciabatta rolls, halved
• rocket leaves
• 4 tomatoes, halved
• 4 large potatoes, washed
• 1 tablespoon olive oil, plus extra for greasing

Instructions:

1. Preheat the oven to 400°F.
2. Place the tomatoes on a baking sheet. Sprinkle with 1 teaspoon each of salt and pepper, the allspice, balsamic vinegar, brown sugar and oil and roast for 1 hour.
3. Remove from the oven and set aside to cool before pressing through a sieve. Season and chill until needed — the ketchup will keep for two days.
4. Slice the potatoes into thick wedges and place in a roasting pan.
5. Whisk together the Dijon mustard, oil, cider vinegar, rosemary, 1 teaspoon salt and some freshly ground black pepper. Pour the mixture over the wedges and toss to coat thoroughly.
6. Roast for 1 hour, shaking the pan occasionally so the wedges don’t stick. Season again when they are removed from the oven.
7. For the mushroom burger stuffing, heat the oil and half of the vegan butter or margarine in a medium-sized, non-stick, heavy-bottomed frying pan and add the onion. Season and sauté gently until it begins to soften.
8. Remove the stalks from the portobello mushrooms, finely chop and add to the pan.
9. Sweat the onion and mushroom stalks for a minute or two before adding the garlic and thyme. Season generously and cook for a few more minutes.
10. Add the bread crumbs to the pan along with the remaining vegan butter or margarine and red wine vinegar. Let the bread crumbs fry for a few minutes until golden before finally adding the toasted pine nuts and freshly chopped parsley.
11. Lightly grease a baking sheet. Rub the mushrooms with oil and season the outsides with salt and pepper. Divide the bread crumb mixture between them and pack it in tightly using the back of a spoon or your fingers.
12. Place on the baking sheet and bake in the oven with the wedges for the last 30 minutes of their cooking time. Spread a little ketchup in each roll and serve the burgers in them with a handful of arugula leaves and the potato wedges on the side.
13. Vegan Snacktime: Baked Eggplant Fries Recipe
14. Vegan Japanese Eggplant Dog Recipe
15. Collard Green Sukiyaki With Buckwheat Noodles Recipe

Try This Vegan Recipe For Stuffed Mushroom Burgers recipes • Yield: 4 servings
Ingredients:

• ground black pepper
• salt
• 1/2 teaspoon ground allspice
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons oil
• 1 teaspoon cider vinegar
• 1 sprig rosemary, leaves chopped
• 4 tablespoons vegan butter or margarine
• 1/2 onion, finely diced
• 4 portobello mushrooms
• 1 clove garlic, finely chopped
• 1 sprig thyme, leaves chopped
• 1 cup white breadcrumbs
• 1 tablespoon red wine vinegar
• 3 tablespoons pine nuts, toasted
• 1/4 cup fresh flat-leaf parsley, chopped
• 4 ciabatta rolls, halved
• rocket leaves
• 4 tomatoes, halved
• 4 large potatoes, washed
• 1 tablespoon olive oil, plus extra for greasing

Try This Vegan Recipe For Stuffed Mushroom Burgers recipes Nutrition Facts:
• Diet:
• Calories: 213.50
• Fat: 137.20
• Carbs: 205.57
• Protein: 99.49
• Cholesterol: 0.00
• Calcium: 57.65
• Sodium: 311.68

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan Pumpkin Pie recipes Recipes

After living in the US for several years, I’ve come to understand that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you’ll probably want to eat it more often than once a year. Make sure to use a deep-dish pie pan so there will be enough room for all the gorgeous pumpkin filling. Basic Vegan Pie Crust, made in deep-dish pie pan: Though premade vegan pie crusts are readily available, nothing beats a homemade one. This versatile pie crust is tender and flavorful, and the dough is very forgiving-even if you’re not an expert with dough, this recipe comes out well every time!

Ingredients:

• 1 cup vegan butter, chilled and cut into 1/2 inch cubes
• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1 tbsp evaporated cane juice sugar
• 1/3 to 1/2 cup ice-cold water
• 2 1/4 cups drained soft silken tofu
• 1 cup canned organic pumpkin purée
• 1 cup plus 1 tablespoon cold vegan cream cheese, cut into 1-inch chunks
• 1 1/4 cups evaporated cane juice sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract

Instructions:

1. Place the butter and flour in the freezer for at least 30 minutes.
2. Place the chilled flour, the salt, and the cane juice sugar in the bowl of a food processor and pulse to combine. Scatter the butter cubes over the flour and pulse until the mixture forms coarse crumbs. With the motor running, add 1/3 cup of the water through the feed tube and mix until the dough just starts to form a ball on the blade. Add more water, 1 tablespoon at a time, if the dough seems too dry. Transfer the dough to a lightly floured work surface and shape it into a disk. Wrap tightly in plastic wrap and freeze the dough for at least 1 hour before rolling it out.
3. Place the unwrapped dough disk on a lightly dusted work surface. Using a rolling pin, roll the dough out into a circle that is 1/8 inch thick, lifting and rotating the dough as necessary. Roll the dough up on the rolling pin and unroll it over a 9-inch pie pan. Gently press the dough onto the bottom and up the sides of the pan. Trim the edges of the dough with scissors, leaving about 3/4 inch of overhang. Tuck the overhanging dough underneath itself, pressing it onto the rim of the pan. Flute the edges by pinching the dough from the outside in a V shape with your thumb and index finger while poking the center of the shape with the index finger of your other hand from the inside. Lightly prick the bottom of the dough with a fork at 1/2 inch intervals. Refrigerate the dough in the pan for 20 minutes to firm it up.
4. Preheat the oven to 350°F.
5. Right before baking, line the dough with parchment paper and cover with pie weights or dried beans. Place the pie pan on a baking sheet and bake for 20 minutes. Carefully lift the parchment paper (along with the weights) out of the pie pan and bake the crust for 10 to 15 minutes longer, until golden brown. Transfer the pie pan to a wire rack and cool completely.
6. Preheat the oven to 325°F.
7. Place the tofu and pumpkin puree in the bowl of a food processor and process until smooth, about 45 seconds. Add the chucks of cream cheese and the remaining ingredients and process until smooth and creamy, about 1 minute. Pour the mixture into the prepared crust and bake the pie for 50 to 55 minutes, until just set in the center (it will still be slightly jiggly but should not be liquid). Turn the oven off and leave the pie in the oven for another 30 minutes. Transfer to a wire rack and cool completely.
8. Refrigerate the pie for at least 4 hours or overnight before serving.

Vegan Pumpkin Pie recipes • Yield: 8 servings
Ingredients:

• 1 cup vegan butter, chilled and cut into 1/2 inch cubes
• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1 tbsp evaporated cane juice sugar
• 1/3 to 1/2 cup ice-cold water
• 2 1/4 cups drained soft silken tofu
• 1 cup canned organic pumpkin purée
• 1 cup plus 1 tablespoon cold vegan cream cheese, cut into 1-inch chunks
• 1 1/4 cups evaporated cane juice sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon vanilla extract

Vegan Pumpkin Pie recipes Nutrition Facts:
• Diet:
• Calories: 261.83
• Fat: 319.68
• Carbs: 178.36
• Protein: 94.82
• Cholesterol: 0.00
• Calcium: 144.21
• Sodium: 124.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan banana & peanut butter cupcakes Recipes

Employ some clever tricks to achieve a dairy-free bake. Egg-free mayonnaise, almond milk and margarine are the secrets to these vegan cupcakes

Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe banana, mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip
• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp smooth peanut butter

Instructions:

1. Heat oven to 170C/150C fan/gas 31⁄2. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
2. When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
3. For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.

Vegan banana & peanut butter cupcakes • Yield: 16 servings
Ingredients:

• 240g self-raising flour
• 140g golden caster sugar
• 1 tsp bicarbonate of soda
• 240g egg-free mayonnaise
• 2 large or 3 small ripe banana, mashed
• 1 tsp vanilla extract
• 25g vegan dark chocolate chip
• 80g vegan margarine
• 250g icing sugar
• 25ml vegan milk (we used almond milk)
• 2 tbsp smooth peanut butter

Vegan banana & peanut butter cupcakes Nutrition Facts:
• Diet:
• Calories: 213.43
• Fat: 169.55
• Carbs: 215.15
• Protein: 50.48
• Cholesterol: 0.25
• Calcium: 26.16
• Sodium: 156.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Polenta Lasagna Recipes

Ingredients:

• 3 tablespoons vegetable oil
• 1 sliced onion
• 1 sliced red bell pepper
• 1 minced garlic clove
• 2 sliced zucchini
• 2 sliced yellow squash
• 1 17-ounce tube of prepared polenta
• 1/2 cup jarred marinara sauce
• 1 cup shredded Italian cheese

Vegetable Polenta Lasagna • Yield: 4 servings
Ingredients:

• 3 tablespoons vegetable oil
• 1 sliced onion
• 1 sliced red bell pepper
• 1 minced garlic clove
• 2 sliced zucchini
• 2 sliced yellow squash
• 1 17-ounce tube of prepared polenta
• 1/2 cup jarred marinara sauce
• 1 cup shredded Italian cheese

Vegetable Polenta Lasagna Nutrition Facts:
• Diet: Balanced
• Calories: 162.89
• Fat: 99.64
• Carbs: 172.15
• Protein: 82.24
• Cholesterol: 45.76
• Calcium: 133.08
• Sodium: 62.68

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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This Vegan French Toast Recipe Is Pretty Much Magic Recipes

Ingredients:

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 4 to 5 slices good bread (say, about a quarter of a baguette)
• ½ cup nondairy milk of your choice
• ½ teaspoon pure vanilla extract (omit if making savory toast)
• Pinch kosher salt
• Vegan buttery spread or coconut oil, for frying

This Vegan French Toast Recipe Is Pretty Much Magic • Yield: 2 servings
Ingredients:

• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 4 to 5 slices good bread (say, about a quarter of a baguette)
• ½ cup nondairy milk of your choice
• ½ teaspoon pure vanilla extract (omit if making savory toast)
• Pinch kosher salt
• Vegan buttery spread or coconut oil, for frying

This Vegan French Toast Recipe Is Pretty Much Magic Nutrition Facts:
• Diet:
• Calories: 41.77
• Fat: 53.07
• Carbs: 25.11
• Protein: 19.12
• Cholesterol: 0.00
• Calcium: 23.63
• Sodium: 36.64

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source