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"AWESOME and surprisingly easy. I used vegan butter & it worked great. I was worried about a pie with only rhubarb (as opposed to strwbry/rhbrb) being bitter, but it wasn't. The OJ, rind & nutmeg made it smell and taste wonderful! I loosely covered edges of crust until the end of baking time as they got too brown right away (and it kept bubbly ..."
"FAST & DELICIOUS. Took <10 minutes to prep. in processor. I doubled recipe, used veg. broth in recipe, topped ea. serving w/ dallop of vegan toffuti sour cream. Served with corn bread. Perfect for a rainy Portland evening."
"This recipe was so good and easy! I doubled the recipe and drained my canned pineapple. I also added 3/4 carob chips. I think this recipe would be awesome with some shredded coconut added!"
"This pie sets up really nice and firm and looks pretty with the specs of real lime rind. It was a little too bitter, so in the future I'll use one packet lemon pudding mix in place of one of the 2 vanilla pudding mixes and use a little less lime juice. Still a great vegan treat for everyone!"
"These cookies were great. I'd never worked w/ molasses before so don't know if they're always so difficult to work with, but look forward to trying again. I dusted the tops with sifted powdered sugar to keep them from sticking to one another when stacked AND to make them look pretty. I made mine vegan with vanilla soy milk."
"I made these for a brunch w/ a tofu scramble and they were GREAT! My non-vegan boyfriend and I loved them. I added at least an additional 1/2 C. flour to make them thicker and am glad I did. Made a double batch, keeping them in the oven as they got done which made them a little crispy on the outside and even better!"