Polenta is another one of those tricky things that vegans commonly think they can’t have because its always made with dairy. But, hey man, you can have it, too! All we need to fix this problem is some soy cream/milk, vegan butter, and a little vegan parmesean! This recipe is great for a summer appetizer to an Italian feast, but it can also be a main course if you like! Check it out:
This is deeeeelicious! A really nice twist on a old school bbq classic – coleslaw. If you can’t find the vegan yogurt, you can sub vegan mayo mixed with vegan cream, but I think the yogurt really makes the flavor!
Oh, and get this – each serving (there are 6 servings in this recipe) has less that 1 g of fat and less than 50 calories! Yeah! High five!
Ok, I’m gonna be the first to admit, I always thought stroganoff was a German recipe. I almost classified this under German, but then something inside told me to check first, and I’m glad I did, because that made this recipe the first (hopefully of many) Russian recipe in the database! Turns out, stroganoff comes from the Russian word strogats, which means “to shave” – that comes from the shaved meat that is usually found in this dish. There are also stories linking it to have been named after the Stroganov family, but hey, who knows? In this case, we’re going to ditch the meat idea and go with seitan and portabella mushrooms. You might even make your Russian friends proud of you for not bastardizing their heritage dish!
Here’s the recipe for that deeelicious peanutty dipping sauce that you get at the Thai restaurants! Hooray!
I don’t even need to give you instructions on this vegan recipe, just throw all these ingredients in to a blender and you are good to go!
Here’s something to warm you up on a cold winter morning. These vegan waffles are great for a vegan brunch as well!
The directions for this vegan recipe are incredibly easy, but you will need a waffle iron.
The first time I made this, it was a total disaster, but I was trying to experiment. Needless to say, we’ve eaten a lot of baklava lately while I’ve been perfecting this, but I think I’ve just about got it right. FOLLOW THE DAMN DIRECTIONS and you, too, can make perfect, easy baklava!
These are great for taking to a vegan brunch. They are small, cute, and really delicious – especially when still warm. This is a tasty snack as well, and we love to bake these for parties!
The last three ingredients are for the filling (you will be using half of this for the filling and the other half gets slapped on top of each cinnamon roll when it comes out of the oven!)
When I first moved to Britain, I was introduced to what I think is probably the weirdest breakfast food on earth: Beans on Toast. With all of the Indian culture here in the UK, I thought, why not put a twist on a classic and make Indian Beans on Toast? Well, here you go – and its surprisingly good for meals other than just breakfast.
If you’re looking for a recipe for vegan naan, we’ve got you covered! This recipe calls for it, and you can make it yourself by going here.
This is a traditional Eastern European breakfast classic, with a vegan twist, of course. Its like porridge, only better. Also, its gluten free!
Here’s a special breadish treat for those gluten free vegans out there. (I just recently became gluten free, so feel free to make suggestions or comments.) I think its pretty damn good! In Ireland, the potato farl is very popular and sooo tasty as well. However, its loaded with carbs, butter, and a hellovalotta fat, which makes it taste great, but bring on the guilt! This might work as a replacement!