If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!
Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.
A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.
Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.
Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.
Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.
Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.
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