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"This makes a very tasty vegan side dish. Due to "ingredient limitations", I used a sprinkle of cayenne for the pepper flakes, 1 tsp of dijon mustard for the mustard powder, and 2 tsp of maple syrup for the brown sugar. It is a great way to eat your greens!"
"I really enjoyed this dish. I altered it slightly to make it vegan by omitting the fish sauce and using soy sauce instead which worked quite nicely for me. I also used cinnamon basil as that is what I'm growing in my herb garden - yum!"
"I really enjoyed this! I'm a new vegan and this was my first time using TVP - it worked great and these were quite tasty. I was just cooking for me so I 1/4'd the recipe and it still turned out delicious. Thanks!"
"I made this for a family reunion and it was a big hit! Being pressed for time, I used canned lentils and jarred roasted peppers and that worked beautifully. I also used soy feta to satisfy the vegans in the crowd. It was fully enjoyed by all :)"
"This made a very good light dinner for me. I love that it is designed for a single serving! I used Mango-Lime salsa which was a great complement to the sweet potato. Thanks for the recipe."
"I absolutely love this salad! The flavor combination is unique and quite delicious. I made some changes to suit my own preferences - I omitted the carrots and added red pepper, sugar snap peas, and cherry tomatoes. It came out wonderfully and has been well received by those I've shared it with."
"Mmmm... these are so moist and yummy! I made a few subs (3/4 cup Splenda + 1/4 cup turbinado sugar, 1 1/2 cups whole wheat flour + 1/2 cup oatbran, 1/2 cup dried cranberries + 1/4 cup butterscotch chips, only 1/2 tsp cinnamon) and they were still scrumptious. I didn't add the nuts or top with the sugar/cinnamon (personal preference). Thanks for..."