120 substitute recipes

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

A scrumptious low-fat cake that is perfect snack to have while enjoying a relaxing night on the couch.

Egg-free and dairy-free cookie dough made with soy yogurt, applesauce, and oats. Customize with chocolate chips, dried fruit, or nuts for a vegan cookie that's all your own.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Moist, low-fat chocolate cake made with pureed prunes instead of butter and topped with a tangy orange glaze. Deeply chocolatey with barely any fat, and no one will guess the secret ingredient.

Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.

Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.

A delicious dessert that's perfect to make when you're in a hurry!

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

This is absolutely fantastic, delicious and yummy.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.