Vegan Recipes

Pasta Fagioli with Cranberry Beans and Kale
by SUSAN VOISIN 

If you're worried that this might be too hot for you, blend up all the ingredients except the chipotle powder; then add it little by little, tasting as you go, until you find the right amount of spiciness.

Brown Rice Vegetable Paella
by SUSAN VOISIN

Delicious, easy-to-follow vegetarian recipes.

Vegan Mushroom Gravy

Vegan Cream Broccoli Soup

Pumpkin bread pudding, Delicious!

Pesto Lasagna

Yummy!

Right before I went vegan, I made the best lasagna I had ever tasted. It was called Pesto Lasagna, and it contained eggs and three kinds of cheese. It was so rich and creamy that I never tried to recreate it as a vegan because a cheeseless, low-fat version seemed impossible.

Cumin-Infused Vegetables and Chickpeas over Quinoa

Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette Use any balsamic vinegrette or Italian dressing that you like; even if if comes from a bottle it will be instantly transformed by the addition of fresh basil and roasted garlic.

These are soft, chewy bars, not hard and crunchy like granola bars,

Next to vine-ripened tomatoes, the vegetable I look most forward to in the summer is okra, small, tender okra pods that are impossible to get during the winter. Frozen okra is fine for gumbos and stews, but only fresh okra will do for my favorite way to prepare it, roasted.

The stuffing ingredients are very flexible. I was all out of regular mushrooms, so I used beech mushrooms, but any kind will do. Mushroom haters, feel free to substitute another vegetable or just leave them out. Walnut haters can use another type of nut (or no nuts at all) and cranberry phobics can use dried cherries, raisins, or no fruit at all

This delicious yet nutritious casserole is the kind of rich, comfort food I look forward to at You can put the casserole together ahead of time and bake it just before serving. Start with it at room temperature, if possible, and bake it long enough to be sure it’s heated through. If it starts to get too brown on top, cover it with aluminium foil until it’s hot.

Chocolate chia pudding is very light in flavor and not very filling, so I advise adding fruit for extra flavor and heartiness. You can use up to a cup of any fruit you like, but cherries and raspberries are my favorites.

veggie-packed scrambled tofu with a starchy vegetable on the side.

Étouffée is basically seafood (usually) or meat cooked in a thick gravy that begins with a roux, a mixture of flour and oil that is cooked until it turns a rich brown color. Then the Louisiana trinity is added–onions, celery, and green pepper–along with broth and herbs and lots of red, black, and white pepper to achieve a sauce so flavorful that you could probably cook an old non-leather wallet in it and have it come out delicious.

These tiny muffins are a very low-sugar option. Sweetened with maple syrup, they contain a fraction of the sugar of normal muffins, even if you use the optional frosting (which, if you’re making them for kids, you definitely should).

Just a plain old burger, put on a bun with ketchup and pickles

These muffins aren’t really very sweet.