Here are just some of the 1000's of potential vegan recipes - you'll find them in cookbooks; you can view them online on other websites; you'll read them in magazines; and you'll remember them from your own kitchen but the best ones are those that you either make up yourself or adapt from other recipes. It's easy, as all these people on this page have shown. The recipes themselves have been donated by individuals and are just their favourite recipes, their own ideas etc. They are all easily adapted to your own tastes and needs. Every recipe should have at it's end - "enjoy and appreciate this recipe in the best way possible - eat it!"


Hazelnut and Potato Rissoles

  • 2 cups of mashed potato
  • 2 cups of hazelnuts (ground fine)
  • 2 onions
  • 2 cloves of garlic
  • tablespoons of fresh basil(chopped)
  • polenta

Fry the chopped onions and crushed garlic and leave to cool. Mix potato and hazelnuts together and add the garlic and onions, then add the basil. Roll into patties and roll in fine polenta. Grill and serve with salad.

"I am a vegan who does not eat refined sugars and I live with a person who has had chronic fatigue and is allergic to tomatoes, yeast, alcohol, and any fermented products. I am a chronic asthmatic and do not have any foods with preservatives or any other nasties, so all the foods I cook cater for this."

-Rebecca Bond, Melbourne, Australia

Pakoras (lentil cakes)

  • 1 C yellow split peas-washed and soaked overnight
  • 2 cloves garlic
  • 1 small chilli
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp salt
  • 1 tbsp finely chopped onion
  • 1 - 2 tbsp chopped coriander leaves (cilantro)
  • 1 - 2 tbsp besan (chick pea) flour

Drain peas. Place garlic, chilli, cummin and fennel seeds in a blender with peas and process till peas are coarsley ground. Mix in salt, onion and coriander. Add besan and 1 - 2 tbsp water to make a sticky mixture. Shape teaspoonfuls of mixture into small patties and fry till golden brown on both sides. Serve as a snack with tomato chutney.

Tomato Chutney

  • 1 large tomato - blanched and quartered
  • 1 clove garlic
  • 1cm piece ginger
  • 1 - 2 small chillies
  • 1 C coriander or mint
  • 1/2 tsp salt

Blend all ingedients except the salt. Store in fridge. Add salt just before serving.

"This was one I was given on a vegetarian cooking course....It makes a very tasty, nutritious snack"

-Sharon D'Arcy, Australia

Brazilian Bean Soup

  • 2 cups dry black beans, soaked
  • 6 cups water
  • 1 Tablespoon olive oil
  • 3 cups chopped onion
  • 10 medium cloves garlic, crushed
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 12 ounces orange juice
  • cayenne pepper to taste
  • 2 medium tomatoes, diced (optional)
  • 4 cups brown rice, cooked
  • optional topping: cilantro, salsa

Providing the beans have soaked 8 hours or overnight, drain. Then place soaked beans in a kettle or Dutch over with 4 cups water. Bring to boil, cover, and simmer until tender (about 1 1/4 hours). Heat oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Saute' over medium heat until carrot is tender. Add remaining garlic and bell pepper. Saute' until everything is very tender (another 10-15 minutes). Add the sauteed mixture to the beans, scraping in every last morsel. Stir in orange juice, cayenne, cooked rice and optional tomatoes. Puree' all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of cilantro and/or salsa.

Pineapple Salsa

  • 2 cups minced fresh (or canned-in-juice) pineapple
  • 2 medium cloves garlic, minced
  • 2 - 3 tablespoons fresh mint
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • cayenne, to taste

Combine everything, cover lightly and refrigerate. This keeps a long time.

Mango Salsa

  • 2 tablespoons finely minced red onion
  • 2 cups boiling water
  • 1 ripe mango (about 6 inches long or about 1 1/2 cups minced)
  • 2 tablespoons fresh lime juice
  • 1 medium clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro
  • optional: cayenne to taste

Place minced onion in a small strainer over bowl. Slowly pour boiling water over the onion. Let sit for 5 minutes. This will soften its bite. Combine all ingredients and mix gently. Cover tightly and refridgerate.

"I've used different salsas each time I've made it."

-Susan K. Snow, Lafayette, Louisiana, USA

Falafel balls

  • 1-1/2 cup cooked chickpeas (cooked from dry, or canned, drained)
  • 1/4 cup whole wheat flour
  • 1/4 cup loosely packed fresh parsley leaves
  • 1 Tablespoon fresh lemom juice
  • 1 Tablespoon minced onion
  • 3 cloves minced garlic
  • 1 teaspoon ground cumin

While humming your national anthem (optional), throw the lot in a food processor or the like, and let 'er rip, until all the stuff has become yellowy matter. Then, the tantalizing task of forming this substance into balls. Just small ones, like cookies. Put on a non-stick or greased (hey, whatever you're into) pan, and bake in the oven at around 500 degrees fahrenhiet, flipping once, until golden brown. Once they have cooled, go ahead and get some pita bread (I like using the big ones). -- No humming is required for this step.-- Slice a slot in the pitas, and then take a few falafel balls, and smear them on the inside of these forever talked about pitas. Garnish with lettuce, sliced radishes, parsley, and tahini sauce, well, those are my favorites. Add whatever you want, I'm not going to know!

"Hello there from Calgary, Canada!! Here is a recipe that I have stumbled across, and I just love it!"

-Jennifer Kozma, Calgary, Canada

Swedish Vegan Pancakes

  • 2,5 dl soyamilk
  • 2 dl wheat-flour (you may wanna use less)
  • 5 ml baking powder
  • 1-2 ml salt

Mix it all together and use soyabutter/margarine to fry in.

"This recipe is not meant to be healthy in any way, it is just meant to be enjoyed with strawberry-jam and soyacream or whatever you're used to have with your pancakes.. "

-Annie, Sweden

Simple, Yummy, Vegan Cookies

  • 2 cups whole wheat flour
  • 3/4 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 cup soymilk
  • 1/3 cup oil
  • 1/2 cup sorghum (I use corn syrup)
  • 1 tsp vanilla

Preheat oven to 400. Mix the wet stuff. In a separate bowl mix the dry stuff. Mix it all together. Drop cookie size blobs onto oiled cookie sheet. Bake for 20ish minutes.

"Great with vegan jams, jellies spread on top as icing!! Try replacing 1-1/2 cups flour with 1-1/2 cups bran if you wish!!"

-Mike Lewindon, Vancouver, BC, Canada

Welsh Leek Pie © 1996 Derek & Rhian Jones

serves 4

  • 2 lb Potatoes
  • 10 oz Block of Firm Tofu
  • 1 Large Leek
  • 1 Clove Garlic
  • 2 ozs Margarine
  • Soya Milk
  • Salt (to taste)
  • Black Pepper (to taste)
  • Juice of 1/2 a Lemon
  • Wholewheat Pastry Flan Case

Peel, boil and then mash the potatoes with a little soya milk to make them soft and creamy. Meanwhile chop the leek and saute in the margarine with the crushed garlic until soft. Make a wholewheat flan case and bake it blind for a few minutes (see below for pastry making.) Mash the tofu. Mix the mashed potatoes, tofu, leeks, salt, pepper and lemon juice in a bowl. Pile the potato mixture into the flan case and bake at gas mark 6 for 20 - 30 minutes. Serve hot with peas, carrots and a white sauce or cold with salad.

"This is a recipe we developed when we were searching for an alternative to one of our ovo-lacto days' staple meals (i.e. cheese/potato)."

Wholewheat Pastry Flan Case© 1996 Derek & Rhian Jones

serves 4

  • 6 ounces Wholewheat flour
  • 3 ounces margarine
  • pinch of salt
  • little water

Place the flour in a mixing bowl and add the salt, mix well. Chop the margerine into small pieces and add it to the flour. Rub the margarine and the flour lightly together with your fingers until an even breadcrumb like consistency is reached. Add a little water and mix until the pastry forms into a ball, adding a little more water if necessary. Roll the pastry out on a floured surface to a circle a little larger the the diameter of the flan case. Grease the flan tin with margerine and press in the pastry. Trim the edges. Use as described in the recipes requiring a flan case.

Onion Bhajees© 1996 Derek & Rhian Jones

Makes 20 - 25

  • 12 oz gram (Chick Pea) flour
  • 1 - 2 teaspoons salt
  • 3 tablespoons curry powder
  • 1 tablespoon of caraway seed
  • 3 - 4lb onions
  • Vegetable Oil for Deep Fat Frying

Method Sieve the gram flour, salt & curry powder into a large mixing bowl and add the caraway seeds. Mix well, Make a well in the centre and add 1 pint of water. Mix with a wooden spoon into a thick batter. Leave to stand whilst preparing the onions. Peel the onions and cut them into quarters. Slice them thinly. Add the onions to the batter and mix until they are all well coated with the batter. Heat a deep fat fryer to 190 degrees C. With two round dessert spoons form balls with the onion mixture and drop them into the oil until the pan is full. After 1 minute use a slotted stainless spoon to make sure that the bhajees are not sticking to the bottom. Continue to fry until the bhajees are a deep golden brown, turning occasionally. Remove the bhajees from the oil, shaking off excess oil. Repeat until all the mixture has been used up. Best served immediately, crisp & fresh or they can be reheated in the oven, under the grill or in a microwave. If they are reheated in a microwave they will lose their crispness but will still be delicious.

'Creamy' Mushroom Soup© 1996 Derek & Rhian Jones

Serves 4 - 6

  • 12 ounces Mushrooms
  • 1 pint of Soya Milk
  • 1 pint of water
  • 1 tablespoon of finely chopped fresh parsley
  • 1 1/2 ounces of soya margarine
  • 3 tablespoons of unbleached white flour
  • salt & pepper
  • Garlic Salt to taste

Slice and chop the mushrooms into small pieces about the size of a garlic clove. Put the mushrooms and the water into a saucepan, bring to boil and simmer for a few minutes. Strain the mushrooms and set aside, keep the stock. Melt the margerine in a large saucepan and stir in the flour and cook gently for a few minutes until a smooth paste is formed. Keep the pan on the heat and add the mushroom stock and the soya milk to the flour a little at a time stirring continuously to avoid lumps. Add the chopped parsley and the seasonings and simmer for 10 minutes stirring occasionally to avoid sticking. Add the cooked mushrooms and adjust the seasoning to taste. Reheat the soup but do not boil. Serve immediately. If you want a 'creamier' soup stir in some soya cream before serving.

Apple 'Cake'© 1996 Derek & Rhian Jones

Serves 4 - 6

  • 8 ozs Self raising flour
  • 4 ozs Soya Margarine
  • 4 ozs Unbleached Sugar
  • 1 lb Cooking Apples
  • Soya Milk

Pre-heat the oven to 200 degrees C. Grease a shallow baking tray. Rub the margarine into the flour until the mixture resembles breadcrumbs. Peel, core and grate the apples. Mix the apples and sugar with the mixture, add a little milk to make a firm but dry mixture. Spread the mixture in the tray and bake for about half an hour. Allow to cool, cut into squares and serve as cake.

Casserole of Beans, Grains & Vegetables

  • 3\4 cup Millet
  • 1\4 cup Buckwheat
  • 1\4 cup Adzuki beans
  • 1\2 cup split mung beans
  • 2 tsp olive oil or butter
  • 3-4 small Zuchini (chopped)
  • 1 whole head garlic (peeled & chopped)
  • 1 large onion (chopped)
  • 2 carrots (peeled & chopped)
  • 1/4 cup chopped celery
  • 1/4 cup chopped bell pepper
  • Mushrooms as desired
  • 1 1\2 tsps black pepper
  • 1 tbsp dried summer savory
  • 2 envelopes low salt vegetable broth
  • 3-4 cups water

Soak beans, saute grains in 1 tsp oil or butter for 5 minutes. Place in casserole or heavy cooking pot. Saute prepared vegetables in 1 tsp oil or butter. Mix all other ingredients into pot and cover with water. Bring to boil and lower heat, or bake at 325-350 stirring from time to time and adding liquid if as needed until all is well done. This produces a fairly large quantity and freezes - reheats very well.

"Other vegetables can be added. Sometimes I add 1/2 cup whole barley, organic where possible."

-Verna Blanchard, Calgary, Alberta, Canada

Lentil Barley Shepherd's Pie

  • 2 cups water
  • 1/2 cup uncooked lentils
  • 1/4 cup uncooked barley
  • 1 large carrot diced
  • 1 medium onion chopped finely
  • 8 oz. canned tomatoes diced
  • 1 clove garlic crushed
  • 1 tsp flour
  • 1 tsp parsley
  • 1 tsp herbes du Provence
  • salt and pepper
  • 3 medium potatoes cooked, peeled and mashed

Heat 1-1/4 cups water, add lentils and barley, simmer 30 min. Heat remaining water in a saucepan, add carrot, onion, garlic and cook until tender, then add tomatoes and spices. Mix the flour with a little water and add to sauce pan, stir and cook over low heat until thickened. Combine contents of saucepan with cooked lentils and barley, place in ovenproof baking dish, cover with mashed potatos. Bake at 350 deg. F for 30 min. (or you can make it ahead of time and bake it for 45 min. with it starting from refrigerator temp.)


Tofu Recipe

  • 1 package of extra firm tofu
  • 1-1/2 cups soy or tamari
  • 1/2 cup water
  • 1 clove garlic
  • Cornmeal (polenta)
  • vegetable oil

Marinate the tofu in the rest of the ingredients (except for the cornmeal and oil) for 3 hours or overnight. Brush oil on lightly then coat with cornmeal - bake at 350 for 20 minutes, turning after about 10 minutes. - place on bun and garnish as desired.

"Here's one that is really easy to do and great for the summer. It is really good, especially for first time tofuers! Thanks!"

-Lisa Baerg, Kitchener, Ontario, Canada

Strawberry-Banana Smoothie

  • 1/2 cup rice/soy milk
  • 1/2 cup frozen strawberries
  • 1 banana

Put everything in a blender and blend it. It is yummy!

-Mollie, Cadillac, MI, USA

Golden Potato Soup

  • 4-5 red potatoes
  • 6 cups water
  • 3 carrots
  • 1-2 stalks celery (opt.)
  • 2 onions (red ones work well)
  • 3/4 tsp. savory
  • 1 tsp. dill
  • 1/2 tsp. rosemary
  • 1 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 tsp. salt
  • 2-4 Tbsp. tamari
  • 1-2 large handfulls nutritional yeast

In a soup pot, saute onions, carrots, celery and spices in water. When the onions become translucent, add the rest of the ingredients. Bring to a boil and simmer, uncovered, for 10 minutes, or until the potatoes are cooked, but not too soft. Just before soup is done, check the seasonings. You may have to add more tamari, salt, or garlic powder. If desired, top with cooked, julienned kale as an edible garnish.

"Check it out!"

-Tara McDermott, Seattle, USA

Recipes from a Vegetable Gardener

Green Bean Salad

  • about 1 lb cooked green beans (snap, string, whatever you call them)
  • 1 onion, chopped (size is your preference)
  • 1 or more cloves garlic, pressed
  • bottled non-fat, low-fat, or regular Italian dressing to moisten.

Let marinate over night (or at least 2 hrs) in refrigerator. I like to make it the night before so don't have to fool around when I get home at night, especially in the summer. Sprinkle with 3 T chopped, toasted walnuts. We took this to a non-vegetarian pot-luck and had people looking for seconds and thirds.

Classic Coleslaw

About 4 big servings

  • 1/2 head of a medium cabbage
  • 2 medium to big carrots
  • 1 small to medium onion

Shred or grate the carrots. Chop or shred the cabbage (whatever shape you are used to). Chop or grate the onion. Toss all together in a large bowl. In another bowl or in a container with a lid, mix 1 C mayonnaise, non-fat, low-fat, or full fat (see notes below) 1 T sugar 1 T vinegar (flavored is nice, we like sage, but use what you have) 1 teaspoon celery seed a grind of black pepper Water or soy milk to thin to desired consistency If using a jar, put lid on and shake until blended. Otherwise, mix with fork for whip until smooth. Taste to see if you think it needs more vinegar or sugar. If its too thick, add a little water or milk to thin, a spoonful at a time. Pour dressing over the vegetables, starting with 1/2 C, and toss. Add more dressing if this seems too dry. My husband thinks this is too dry, so I make extra dressing for him to add to his portion (he likes it really creamy). If you don't have celery seed, leave it out. If you don't have any onions, use onion powder in the dressing instead of grated onion in the vegetable portion. This keeps very nicely overnight in the refrigerator and is also good fresh made.

Some notes on mayonaise: I don't make mayonnaise. Have used silken tofu or regular tofu run through the blender and thinned with water to make a sauce.

We, in the UK are lucky enought to have Plamil mayonnaise, made from a company who only produces vegan products. It has the best flavour in the world! I love you, Plamil...

-Betty Siegel, Massachusetts, USA


  • 1 x 16-ounce can garbanzo beans (chick peas)
  • 3 cloves garlic, crushed
  • 3 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon cumin
  • 1 tablespoon parsley

Drain garbanzo beans, reserving 1/4 cup of liquid. Place beans, the 1/4 cup reserved liquid, garlic, lemon juice, oil and cumin into a blender or food processor. Blend until smooth.

-Judith Stacy, Tennessee, USA

4 German Seitan Recipes

"SPECKKNOEDEL" MIT SAUERKRAUT ("Bacon" dumplings with sauerkraut)

Cut seitan in little pieces and fry it. Season it well (pepper, salt, a mixture of piquant herbs etc.). Peel potatoes from the day before, and mash them. Add 1/2 - 1 tsp herbal salt and 1-3 heaped Tbsp soy flour. The dough shouldn't be too dry. If it's too dry the dumplings fall apart. If it's too wet, the dumplings get too mushy. Form dumplings out of the dough and fill some seitan pieces into each. Now cook the dumplings in boiling salt water for about 20-25 minutes. Bring the sauerkraut to the boil, add some salt, some diced and fried smoked tofu and some brown sugar. Ready !

"A very bavarian recipe."


Marinate the seitan overnight in a sauce of vinegar (diluted with water), salt, pepper, onion rings and bayleaves. For the sauce melt 20 g margarine and brown chopped onions in it. Sprinkle about 20 g flour on it and also let it brown. Add 1/4 l soy milk and 1/4 l vegetable stock, some herbal salt and pepper to it. Let it simmer for 5-10 minutes. Goes with dumplings and kraut, or noodles and salad.

"A typical German Sunday dish."


Cut seitan in cubes and fry them in oil till dark and crusty. Add chopped onions and pepper cut in little pieces. Season it well. Sprinkle flour on it and let it go dark. Add a bit of water to it and let it thicken. Do this again till the sauce gets the right consistency. You can add mushrooms as well. That's very yummy! Goes with noodles or rice.


Chop an onion and brown it in oil. Cut seitan into bite-sized pieces add to the onions and fry till brown. In the meantime mix 2-3 Tbsp of the seitan stock (which is left in the seitan jar you've bought) with 2 Tbsp flour and stir it in the seitan-onion mixture. Season it well and bring it to the boil. You can change the consistency by adding 2-6 Tbsp soy milk. Garnish with chopped parsley. Goes with potatoes and salad.

"ENJOY! These recipes have been published by friends of mine, the VEGAN VERSAND a German vegan mailorder organization. "

-Felix Weber, Bavaria, Germany