295 vegans free Recipes

whole wheat flour (you can use any other kind ), baking soda, vegan margarine (trans-fat free, or you can use oil too), agave nectar (or 3/4 cup. sugar), ground flax seeds (or any other vegan egg replacer for 2 large eggs), water, mashed almost black bananas (very ripe ), cinnamon, carob powder, chopped vegan chocolate (optional)

quinoa flour, dark brown sugar, red quinoa, rinsed and toasted, shredded unsweetened coconut, ground cinnamon, earth balance coconut butter or buttery stick margarine, water, cake, raw agave nectar (i used nature s agave) or buckwheat honey (for not vegan), vanilla flavoured stevia (optional), earth balance coconut butter or buttery stick margarine, canola oil, ener-g egg replacer, ground flax seeds, warm water, vegan plain yogurt (i used olympic soyogurt ), water, chunky unsweetened applesauce (i used homemade), quinoa flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg, salt

coconut oil (see cook s note), honey or 1/2 cup agave nectar, apple butter or 1/4 cup peach butter or 1/4 cup pear butter, molasses (optional), water, gluten-free vanilla extract, almond extract (optional), your favorite gluten-free flour, egg substitute, powder, salt, baking soda, cinnamon, nutmeg, gluten-free oats (quick-cooking or old-fashioned both work), dried dried unsulfured unsweetened coconut (optional) or 1/2 cup chocolate chips (optional) or 1/2 cup raisins (optional)

arrowroot, gluten-free flour (eg orgran), gluten free baking powder, vegan margarine (eg nuttelex), caster sugar, pure vanilla extract, gluten free baking powder, mixed with, sunflower oil , and, water, icing , and decorations (optional)

almond meal, coconut sugar crystals or 2 tbsp other raw sugar, extra virgin coconut oil, melted, almond milk, soy-free dark chocolate bars, greek almond milk or 3 (6 oz) coconut milk yogurt, coconut sugar crystals or 1/3 cup other raw sugar, gluten-free flour or 1/3 cup rice flour, raspberries, powdered sugar , for dusting (optional)

rice flour, sorghum flour, millet flour, sweet rice flour, arrowroot, dark unsweetened cocoa , sifted, salt, vegan margarine, room temperature, shortening, sugar, brown sugar, soymilk or 3 tbsp rice milk, vodka, pure vanilla extract, peppermint extract, bittersweet chocolate, shortening, peppermint extract

ripe bananas, vegan sugar (florida crystals), vanilla, whole wheat flour, baking powder, baking soda, cinnamon, water

rice flour, ener-g egg substitute (mixed in 1/4 cup water), baking powder, cinnamon, nutmeg, unsweetened applesauce, water (or milk alternative), vegan butter, melted, liquid stevia

brown rice flour, sorghum flour, arrowroot, potato starch, sweet rice flour, ground ginger, cinnamon, nutmeg, black pepper, salt, baking soda, guar gum, molasses, superfine sugar, softened vegan margarine, extra rice flour for dusting when rolling and cutting out cookie

cornstarch, soy sauce, vegan chicken broth or 1 1/3 cups vegetable broth or 1 1/3 cups water, garlic granules, tahini, canola oil or 2 tsp olive oil, green onion, garlic cloves, minced, sliced mushrooms or 3 cups portabella mushrooms, seitan (strips thinly sliced ), ground black pepper , to taste, egg-free pasta (1 normal sized package), vegan sour cream

whole wheat pasta, elbows (i use dreamfield s brand as seen in the photos for this recipe), vegetable broth, vegan parmesan cheese, shredded, vegan cheddar cheese, shredded, v- 8 butternut squash soup (can tsp find the soup no worries! just use defrosted frozen butternut squash instead), salt, dry mustard (from here down, feel free to add a lot more of these spices if you want. these are just guidelines. ), white pepper ( is hotter than black pepper, so if it s your first time using it, be careful.), worcestershire sauce, chili powder, tabasco sauce (again , a guildeline. i use 1/4 a bottle sometimes! really. yeah, i like it spicy!)

gluten-free flour (i use bob s red mill gluten-free all-purpose baking flour), xanthan gum (omit if using regular wheat flour), sugar (i prefer organic unrefined cane ), cocoa powder, baking soda, salt, cinnamon, powdered ginger, nutmeg, almond milk or 1/4 cup soymilk, apple cider vinegar, pumpkin puree, blackstrap molasses, canola oil, vanilla extract, fresh ginger, finely minced, dark non-dairy chocolate chips

egg whites, soymilk, italian seasoning (i use mrs . dash), vegan parmesan cheese, spaghetti sauce (i tend to like a lot of sauce, so if you re not a tomato person probably only use 1/8 cup. sauce), vegan mozzarella cheese (soymage makes a low calorie version, but i can tsp tell you how well it melts...will update soon) or 1 slice (soymage makes a low calorie version, but i can tsp tell you how well it melts...will update soon)

unbleached white flour, baking soda, cinnamon (optional, but included in nutrition ), salt, unsweetened cocoa powder (not dutch-process), unsweetened cocoa powder (not dutch-process), demerara sugar (or other vegan sugar), canned prunes, pureed (use 1/2 cup), soy yogurt (use 1/3 cup), vanilla extract, balsamic vinegar

whole wheat flour (or 1/2 cup whole wheat and 1/2 cup all purpose), oatmeal, brown sugar, salt, baking soda, apple pie spice (i use 1 tsp. cinnamon), grated apples, eggs or 1 egg substitute, to make it vegan, honey, vegetable oil

organic egg, sprouted organic bun, vegan cheese (i use the cheddar), coconut oil, horseradish (i used captain toadies creamed spread), herbs (i used simply organic grilling seasoning for vegetables)

almonds, whole and raw, dark chocolate , check to make sure there are no milk products, sugar, margarine , vegan, tofu , silken, water, egg substitute, baking powder, cocoa powder

rice flour, soymilk (ensure gluten-free), sugar, vegan margarine (i use nuttelex)