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"This was a bit vinegar-heavy for my taste, so I added some agave and some sesame oil to mellow the flavor. Also, there aren't instructions for adding the broth packet. But with a few modifications, everyone enjoyed it and I will make it again with less vinegar. Thanks for posting!"
"Easy, adaptable and delicious. I used veggie broth rather than water, and reduced the amount a bit. Also added mustard and omitted lemon juice (because I didn't have any). We served this over steamed cauliflower, and also dipped our homemade vegan corn dogs. We'll definitely be using this again. Thanks for posting!"
"SOOOO good! Finally got the kids to eat tempeh! I used agave rather than honey, and shredded a zucchini in with the slaw. This was quick and easy, and also very beautiful--lots of lovely color and texture. This will be a regular at our house."
"Very tasty! I used almond milk, and walnuts rather than pine nuts. Also used an extra couple Tbs of nutritional yeast for extra cheesiness. We'll make this again. Thanks for posting it!!!!!!!"
"We made this using Veganaise and Tofutti Better Than Sour Cream to veganize it. Absolutely delicious--and definitely better after the flavors have time to blend. I love the idea one reviewer had of adding a little horseradish--think I'll try that next time."
"Perfectly delicious. I didn't have an apple on hand, so I threw in 1/2 cup dried cranberries. I used this recipe for vegan worcestershire: http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce and served over whole wheat couscous. Thanks for posting!"
"Loved this. Added a little Gardein "Chi'kn" for some extra protein, making it a fantastic vegan main. Thanks so much for posting! I will definitely make this again."
"This was amazing. I topped it with a sherry/vegan-cheeze sauce rather than parmesan, which worked perfectly--broiled for a minute or two. Thanks for posting this."