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Vegan Cookbook Recipes for Beginners and Experts
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Table Of Contents
Vegan Refried Beans 1
Vegan Carrot Soup 2
Vegan Pancakes 3
Vegan Casserole 4
Harvest Vegan Nut Roast 5
Vegan Davy Crockett Bars 6
Creamy Vegan Corn Chowder 7
'Dark Night' Vegan Chocolate Mousse 8
Vegan Peanut Butter Fudge 9
Creamy Vegan Hot Cocoa 10
Vegan Apple Carrot Muffins 11
Vegan Lentil, Kale, and Red Onion Pasta 12
Vegan Granola 13
Vegan Baked Oatmeal Patties 14
Vegan Black Bean Soup 15
Vegan Taco Chili 16
Easy Vegan Whole Grain Pancakes 17
Vegan Stew 18
Vegan Crepes 19
Vegan Chocolate Cake 20
Cyclops Cookies (Vegan) 21
Vegan Lasagna I 22
Easy Vegan Peanut Butter Fudge 23
Yummy Vegan Chocolate Pudding 24
Fluffy Vegan Pancakes 25
Val and Jess's Vegan Avocado Dip 26
Vegan Curried Rice 27
Vegan-Friendly Falafel 28
Simple Vegan Icing 29
Penne with Vegan Arrabbiata Sauce 30
Kingman's Vegan Zucchini Bread 31
Vegan Red Lentil Soup 32
Vegan Lemon Poppy Scones 33
Bold Vegan Chili 34
Vegan Hot and Sour Soup 35
Vegan Banana Blueberry Muffins 36
Spicy Vegan Potato Curry 37
Vegan Brownies 38
World's Best Vegan Pancakes 39
Vegan Corn Bread 40
Quick Vegan Spaghetti Sauce 41
Vegan Corn Muffins 42
Vegan Potatoes au Gratin 43
Vegan Split Pea Soup II 44
Vegan-Friendly Caramel Buttercream 45
Vegan Bean Taco Filling 46
Vegan Split Pea Soup I 47
Vegan Agave Cornbread Muffins 48
Vegan Cupcakes 49
Spicy Thai Vegan Burger 50
Vegan Fajitas 51
Vegan Gelatin 52
Vegan Cheesecake 53
Vegan Borscht 54
Vegan Yogurt Sundae 55
Vegan Pumpkin Ice Cream 56
Vegan Chunky Chili 57
Vegan Lasagna II 58
Vegan Carrot Cake 59
Vegan Mexican Stew 60
Tangy Vegan Crockpot Corn Chowder 61
Traditional Style Vegan Shepherd's Pie 62
Yummy Vegan Pesto Classico 63
Vegan Baked Beans 64
Delicious Vegan Hot Chocolate 65
Vegan Cream 'Cheese' Frosting 66
Easy Vegan Pasta Sauce 67
Vegan Goddess Dressing 68
Vegan Mac and No Cheese 69
Vegan Pumpkin Nog 70
Vegan Chili 71
Vegan Sun-Dried Tomato Pesto 72
Vegan Davy Crockett Bars
Ingredients
2 cups all-purpose flour
1 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 cups quick cooking oats
1 cup vegan chocolate chips
1 teaspoon vanilla extract
3/4 cup vegetable oil
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl.
Stir in brown sugar, oats, and chocolate chips.
In a separate bowl, combine oil and vanilla extract; stir into flour mixture.
Press dough into a 15x10 inch jelly roll pan.
Bake in the preheated oven until lightly brown, about 15 minutes.
Cool before cutting into bars.
Creamy Vegan Corn Chowder
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions
Heat oil in a large skillet over medium heat. Stir in onions and celery;
cook until just slightly golden. Stir in carrots and garlic; cook until
garlic is slightly golden.
Meanwhile, bring water to a boil over high heat.
Stir in bouillon, and reduce heat to medium.
When bouillon cubes have dissolved, add corn and the vegetables from the skillet.
Cook until vegetables are tender.
Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk.
Stir soup well, then stir in remaining 1 cup soy milk.
Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper.
Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Vegan Taco Chili
Ingredients
1 tablespoon olive oil
1 pound sliced fresh mushrooms
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 (15 ounce) cans kidney beans
1 (11 ounce) can Mexican-style corn
Directions
Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender.
Transfer them to a stock pot or slow cooker.
Stir in the tomato sauce, tomato paste, beans and Mexican-style corn.
Cook for at least an hour to blend the flavors.
 Recipes PDF download eBook. 72 recipes.
Photo from www.reddit.com
Table Of Contents
Vegan Refried Beans 1
Vegan Carrot Soup 2
Vegan Pancakes 3
Vegan Casserole 4
Harvest Vegan Nut Roast 5
Vegan Davy Crockett Bars 6
Creamy Vegan Corn Chowder 7
'Dark Night' Vegan Chocolate Mousse 8
Vegan Peanut Butter Fudge 9
Creamy Vegan Hot Cocoa 10
Vegan Apple Carrot Muffins 11
Vegan Lentil, Kale, and Red Onion Pasta 12
Vegan Granola 13
Vegan Baked Oatmeal Patties 14
Vegan Black Bean Soup 15
Vegan Taco Chili 16
Easy Vegan Whole Grain Pancakes 17
Vegan Stew 18
Vegan Crepes 19
Vegan Chocolate Cake 20
Cyclops Cookies (Vegan) 21
Vegan Lasagna I 22
Easy Vegan Peanut Butter Fudge 23
Yummy Vegan Chocolate Pudding 24
Fluffy Vegan Pancakes 25
Val and Jess's Vegan Avocado Dip 26
Vegan Curried Rice 27
Vegan-Friendly Falafel 28
Simple Vegan Icing 29
Penne with Vegan Arrabbiata Sauce 30
Kingman's Vegan Zucchini Bread 31
Vegan Red Lentil Soup 32
Vegan Lemon Poppy Scones 33
Bold Vegan Chili 34
Vegan Hot and Sour Soup 35
Vegan Banana Blueberry Muffins 36
Spicy Vegan Potato Curry 37
Vegan Brownies 38
World's Best Vegan Pancakes 39
Vegan Corn Bread 40
Quick Vegan Spaghetti Sauce 41
Vegan Corn Muffins 42
Vegan Potatoes au Gratin 43
Vegan Split Pea Soup II 44
Vegan-Friendly Caramel Buttercream 45
Vegan Bean Taco Filling 46
Vegan Split Pea Soup I 47
Vegan Agave Cornbread Muffins 48
Vegan Cupcakes 49
Spicy Thai Vegan Burger 50
Vegan Fajitas 51
Vegan Gelatin 52
Vegan Cheesecake 53
Vegan Borscht 54
Vegan Yogurt Sundae 55
Vegan Pumpkin Ice Cream 56
Vegan Chunky Chili 57
Vegan Lasagna II 58
Vegan Carrot Cake 59
Vegan Mexican Stew 60
Tangy Vegan Crockpot Corn Chowder 61
Traditional Style Vegan Shepherd's Pie 62
Yummy Vegan Pesto Classico 63
Vegan Baked Beans 64
Delicious Vegan Hot Chocolate 65
Vegan Cream 'Cheese' Frosting 66
Easy Vegan Pasta Sauce 67
Vegan Goddess Dressing 68
Vegan Mac and No Cheese 69
Vegan Pumpkin Nog 70
Vegan Chili 71
Vegan Sun-Dried Tomato Pesto 72
Vegan Davy Crockett Bars
Ingredients
2 cups all-purpose flour
1 cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup brown sugar
2 cups quick cooking oats
1 cup vegan chocolate chips
1 teaspoon vanilla extract
3/4 cup vegetable oil
Directions
Preheat an oven to 350 degrees F (175 degrees C).
Mix flour, sugar, salt, baking powder, and baking soda together in a large bowl.
Stir in brown sugar, oats, and chocolate chips.
In a separate bowl, combine oil and vanilla extract; stir into flour mixture.
Press dough into a 15x10 inch jelly roll pan.
Bake in the preheated oven until lightly brown, about 15 minutes.
Cool before cutting into bars.
Creamy Vegan Corn Chowder
Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 1/2 cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions
Heat oil in a large skillet over medium heat. Stir in onions and celery;
cook until just slightly golden. Stir in carrots and garlic; cook until
garlic is slightly golden.
Meanwhile, bring water to a boil over high heat.
Stir in bouillon, and reduce heat to medium.
When bouillon cubes have dissolved, add corn and the vegetables from the skillet.
Cook until vegetables are tender.
Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk.
Stir soup well, then stir in remaining 1 cup soy milk.
Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper.
Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Vegan Taco Chili
Ingredients
1 tablespoon olive oil
1 pound sliced fresh mushrooms
2 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 (15 ounce) cans kidney beans
1 (11 ounce) can Mexican-style corn
Directions
Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender.
Transfer them to a stock pot or slow cooker.
Stir in the tomato sauce, tomato paste, beans and Mexican-style corn.
Cook for at least an hour to blend the flavors.
 Recipes PDF download eBook. 72 recipes.
Photo from www.reddit.com
