Vegan recipe collection

Garden potato and vegetable chowder simmered in vegetable stock and tomato juice with red potatoes, leeks, green beans, zucchini, and carrots. Naturally vegan, gluten-free, and low-calorie weeknight comfort.

Favourite Pasta with Eggplant and Tomato Sauce recipe

Vegan stuffed manicotti with herbed tofu filling baked under marinara sauce. A dairy-free Italian comfort dinner with oregano, thyme, basil, and fresh parsley.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

Roasted red pepper pasta tosses pasta wheels with charred bell peppers, chickpeas, scallions, fresh basil, tarragon, and capers. No-oil low-fat vegan main with bold Mediterranean flavor.

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce recipe

Thai Noodles with Vegetable and Curry Sauce recipe

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.

Vegan three bean salad tosses green beans, kidney beans, and yellow wax beans with a sweet-tangy vinegar dressing. Make-ahead potluck classic that gets better overnight.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

Vegan whole wheat burger buns sweetened with molasses, leavened with active dry yeast, and made with soy milk and dairy-free margarine. A 50-50 whole wheat and all-purpose dough that makes 36 buns or 2 loaves.