Vegan Recipes

You’ve probably heard the word “vegan” many times, but do you know what it means? An easy way to understand veganism is to think about what makes the vegan diet different from the vegetarian diet. While vegetarians avoid eating animal products such as meat, fish, and chicken, vegans abstain from all those foods as well as animal by-products, such as eggs, milk, butter, cheese, or honey. A recent Vegetarian Times study “Vegetarianism in America” showed that while 7.3 million American adults follow a vegetarian-based diet, about 1 million Americans are vegans.

Every issue of VT includes a healthful lineup of vegetarian and vegan recipes. To introduce you to vegan cooking, we’ve compiled a list of fantastic vegan recipes. In the print magazine, you can use the Recipe Index to quickly and easily identify the vegan recipes in each issue. It’s also simple to find vegan recipes on vegetariantimes.com—just check the “vegan” box when searching for recipes. And, you can easily substitute vegan ingredients for nonvegan ingredients in any recipe by consulting VT’s Ingredient Substitution Guide.

Here’s a list of mouth-watering vegan recipes to try:

Mac and Cheese

The “cheese” sauce is thickened with rice flour, making it both vegan and gluten free. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at the kid-friendly Vita Café in Portland, Oregon.

Glazed Chocolate-Avocado Cupcakes

Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.

Ultimate Vegan Lasagna

This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.

Raw Cashew Cheesecake

This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.

Southwestern Tofu Scramble

Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.

The Heart-Healthiest Chocolate Chip Cookies in the World

When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.

Asparagus with Vegan Hollandaise

Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version can be made ahead and reheated by stirring over low heat just until warm.

Polenta Pizza

A popular dish in Italy, polenta refers to both a specific type of cornmeal and the dish it is used to make. Find granulated garlic in your local health food store.

Fudgy Brownies

What could be better than warm brownies and a glass of (soy) milk after a big day at school? To guarantee brownies that aren’t too hot or too cold, start baking 1 hour ahead of serving time.

Fresh Corn Chowder

30 minutes or fewer

Naturally sweet corn and creamy avocado make this chilled blender soup (no stove necessary!) deliciously rich.

Vegan Egg Nog

This vegan egg nog was a challenge to create, but the result is a sweet, mild, rich-tasting drink. If you choose to add liquor, be aware that the flavor comes through much more strongly in this lower-fat nog, so start with the smaller amount called for and add more to taste.

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