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"I was curious as to why this recipe had a one-star rating as the ingredients looked fine to me, so I had to give it a try. I used apple juice (not a drinker at all) and soy milk. It was creamy with just the right amount of sweetness. A liitle reminiscent of my pre-vegan childhood egg-flip."
"A great way to serve tomatoes. We had them as a side dish with Savory Mushroom Tofu Pie (Recipe #137769) and some salads. I used normal tomatoes (fresh from the garden), salt instead of salt substitute, plus I didn't have any fresh basil so had to use dry. Still really tasty. "
"I made a few addtions to the recipe - some garlic, vegan chicken-style stock powder, nutritional yeast (for a bit of a "cheesey" taste), salt and pepper, plus added some cornstarch to help it set. I used soy sour cream, and a little powdered ginger for the fresh and white wine vinegar in place of the white vinegar. This made a lovely creamy tastin..."
"I've made this several times now. I did add some agar powder to the coconut cream layer, boiling it for 5 minutes with the coconut cream and adding the cornflour (cornstarch) at the end. This firmed it up beautifully. I also added a cookie-crumb base, giving the pie 3 layers. "
"We had this for dinner, not with meatballs, but with a lentil roast. It was superb. I used soy milk in place of the milk due to allergies and apple juice concentrate and water as I didn't have any apple juice, but it worked well. I found myself eating the leftover with a spoon. Thanks Pamela."
"A lovely unique blend of flavours. A nice creamy risotto (the coconut milk makes it really creamy) with just the right amount of Thai spices. It did take a lot more stock (I used powdered vegetable stock in water) than the recipe suggests though. A definite make again recipe."
"It was quite tasty and we really enjoyed it. A nice alternative to rice. I did add a lot of extra veggies : - 1 extra onion - 6 mushrooms (about 2" diameter) - 2 parsnips - 3 yellow squash Plus a good sprinkling of salt to roast the veggies."
"I've made this loaf twice now. The first time it didn't rise as much as I thought it should, but it had a nice taste and texture. The second time, I made french sticks, sprinkled with sesame seeds and allowed the bread to rise in a warm oven first. The texture was wonderful and the taste was good. I subbed the buttermilk with soymilk with about 2 ..."
"My 15 year old son made this for dessert. It came out sort of a cross between a lemon pie and a cheesecake. We didn't have any slivered almonds for the base so he used almond meal and we didn't have enough maple syrup so used golden syrup to make up the difference, but it worked well and was really yummy. We enjoyed it with some tofu cream."
"Yum, a hit with the whole family. I used 1/3 cup gram flour and 1/3 cup brown rice flour and made a vegan version - soy milk powder in place of the milk powder and replaced the gelatin with agar, topped with roasted veggies (eggplant, capsicum, onion, tomatoes, garlic) and a homemade "cheese". I also made a non-vegan satay chicken pizza - just as..."