Vegan Recipes

Pattyward555
Pattyward555 Posts: 1
edited January 8 in Recipes
Anyone have any healthy vegan recipes?

Replies

  • fenwayc1
    fenwayc1 Posts: 14 Member
    Have you checked out vegan blogs such as Oh She Glows or Peas and Thank You or Fat Free Vegan ? Those are three of my favorites and most things I've cooked I've liked. Findingvegan.com is also a good source for recipes.
  • CourtLiv
    CourtLiv Posts: 68 Member
    Have you checked out vegan blogs such as Oh She Glows or Peas and Thank You or Fat Free Vegan ? Those are three of my favorites and most things I've cooked I've liked. Findingvegan.com is also a good source for recipes.

    Oh She Glows is my fave!
  • storknursekelly
    storknursekelly Posts: 94 Member
    Oatmeal Raisin Cookies

    When you have a sweet tooth & want to stay on track. Sugar IS NOT an option.


    3 mashed bananas
    1/3 cup applesauce
    2 cups rolled old-fashioned oats
    1/2 cup almond milk
    1/3 cup raisins (optional)
    1 tsp vanilla
    1 tsp cinnamon

    Bake at 350 15-20 mins.

    I tried to copy the picture here but it wouldn't let me. How do we post pics here anyways ? The picture is amazing ;)
  • storknursekelly
    storknursekelly Posts: 94 Member
    One of my favs. So refreshing especially on a hot day !!

    Black Bean & Corn Salad

    Number of servings 6


    Ingredients:

    Black Beans (Canned), 2 cans drained & rinsed (1 4/5 cups ea.)
    Whole Kernel Golden Corn-Frozen, 2 cups
    Fresh - Purple Onion Raw, 0.5 medium, (110 g)
    Fresh Raw Cilantro, 1/4 cup
    Nakano - Seasoned Rice Vinegar, 6 tsp
    Olive Oil - Extra Virgin (Great Value), 1 Tbs
    Fresh Lime Juice, 3 tsp
    Red Pepper, Fresh, 1 cup diced

    Mix together refrigerate until cold.

    Per Serving: 1 cup

    Calories Carbs Fat Protein Fiber

    217 37 4 10 10
  • lemonmon1
    lemonmon1 Posts: 134 Member
    I made this today and loved it!

    Tomato Swiss Chard Cannellini Bean Soup (vegan homemade):

    Sautee 1 medium yellow onion in 1 Tbsp olive oil.
    Add 1 large can (32 oz) of crushed tomatoes with basil.
    Add 2- 15oz cans of cannellini beans.
    Add 1 container or 3.5 cups sausage style crumbles (I used Wegmans – Don’t Be Piggy).
    Add ½ vegetable bullion cube to 1 cup warm water and try to break up/dissolve the cube.
    Add the following spices to the water: ½ tsp sea salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper, and 1 Tbsp dried parsley.
    Add the water-spice mixture to the pot and also add 2 additional cups of water.
    Add 1 bunch Red Swiss Chard or 3 cups chopped (stems trimmed off) and simmer on medium-low for about 20 minutes.

    Mine came out to be 12 cups, so I made it 8 servings at 1.5 cups each.
    Per serving: 220 calories, 28g carbs, 5g fat, 16g protein
  • lemonmon1
    lemonmon1 Posts: 134 Member
    Vegan Strawberry Rhubarb Pie


    CRUST: mix the following ingredients in the food processor and press into pie shell container.

    -Raw Pecan Halves 1/2 cup
    -Organic Pitted Dates, 20 pieces
    -Raw Coconut Butter, 1 Tbsp
    -Arrowhead Mills - Organic Golden Flax Seeds, 1 tbsp


    FILLING:

    -Rhubarb - Fresh Chopped, 1.25 cups diced
    -Strawberries - Fresh, Raw, 0.75 cups
    -Eden - Agar Agar Sea Vegetable Flakes, 0.9 Tablespoon (2.5 gms)
    -Wholesome Sweeteners Organic Blue Agave - Strawberry Flavored Syrup, 1 tbsp


    DIRECTIONS:
    -Bring 4 cups water to a boil. Add the chopped rhubarb and cook for 10 minutes. Strain most of the water from the pot and return to low heat.
    -Wash and cut the tops off of the fresh strawberries and finely slice or dice. Add the strawberries to the rhubarb
    -Mix in the agave,and agar. Simmer on low for 10 minutes, stirring frequently.
    -Pour the filling to the pie crust carefully
    -Place covered in the refrigerator to set for several hours.

    Serves 6 people. Per Serving: 174 calories, 24g carbs, 9g fat, 3g protein, 2% calcium, 3% iron
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