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"These were delicious fresh off the pan. I made them vegan by omitting the egg, using soymilk instead of milk, and substituting sunflower oil for the melted butter. I found they were also perfect corn cakes without the coconut added...try adding chopped jalapenos to the batter and putting salsa and sour cream on top...yum!"
"These are truly the best southern-style biscuits of all time! Believe it or not, I made them vegan by using Earth Balance margarine in place of the butter, and coconut milk with a tsp. of lemon juice for the buttermilk. Out of this world!! I also made them by hand...no problems. Thanks so much for sharing your cherished family recipe. It is t..."
"This is my favorite cornbread recipe of all time! I've been using it for at least a year, and I can't bring myself to try any other recipe now. I can get it in the oven in about 15 minutes now. The texture is light, with only a hint of a crust. It's not too sweet, and the flax rounds out the taste, making it a tiny bit heartier (plus it's addi..."
"I used this recipe for a veggie pot pie, and it was PERFECT!!! I don't have a food processor, but that didn't really matter. It was rolled pretty thick, and once the pie was done, the crust was delicious, hearty, and didn't fall apart at all. Thanks for my first successful easy vegan crust recipe!"
"This is a great recipe. I used about twice the amount of mushrooms, cooking them with the garlic and onions. It was thick, garlicky, and to die for over buttermilk-style vegan biscuits. Highly recommended!"
"This is, by far, the most convincing, moist, and delicious recipe I've ever found for vegan brownies...and I've tried a lot of recipes. After the day they're cooked, the chocolate chips re-solidify a bit, and make these over the top. They were easy and absolutely perfect. Thanks for the decadence! "
"Thanks for the tasty recipe! I used barley flour instead, and MAN, it was the heartiest, most delicious coffee cake ever. Thanks again for a new variation on an old favorite! "