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  • Simple Vegan Stuffing
    9-ingredient simple vegan stuffing. A plant-based version of this classic recipe, that is so healthy and low in fat. It’s a must-have Thanksgiving side dish! Whether you call it stuffing or dressing, this recipe is a must in every Thanksgiving table. We know it’s also used as a turkey-filler, but as we’re vegans, we prefer to serve it as a side dish, it’s much healthier and no turkey has to suffer. Continue reading Simple Vegan Stuffing at Simple Vegan Blog. ... read more
    Published on 2017-11-17By Iosune
    7 days ago
  • Freshly Pressed
    Now that we’ve covered the hardware, it’s time to talk pressure cooking software. Run the scripts on any of these effortless, almost instant culinary programs for guaranteed success. It doesn’t take any sophisticated hacking to get into this system; this high-tech gateway to faster, healthier meals is already unlocked without password protection. From breakfast to dessert, there’s never a bad time to turn up the pressure. As seen on Mealthy.com, my most recent delicious downloads are just the beginning. Chai Latte Steel-Cut Oatmeal When you need an extra energy boost in the morning, start with this hearty breakfast option that will power you through the busiest of days. Steel-cut oats are nutritional superheroes by themselves, but when infused with whole black tea leaves, they take on even greater powers. Warm spices mingle to evoke the flavor of a comforting cup of chai, creating a dish that is as delicious as it is invigorating. Carrot Cake Oatmeal Have your cake and eat it for breakfast, too! Satisfy your sweet tooth while fueling yourself for the day with a hearty bowl of lightly spiced and tender oats featuring the sweetness of classic carrot cake. The combination is so compelling, you won’t even realize you’re getting an extra serving of vegetables for breakfast. Butternut Squash Soup Playing off the natural sweetness of butternut squash, fiery ... read more
    Published on 2017-11-17By Hannah (BitterSweet)
    7 days ago
  • Vegan Pecan Pumpkin Cookies with Spiced Cashew Buttercream
    These gluten-free, vegan pecan pumpkin cookies with spiced cashew buttercream are downright dreamy. A simple, nearly raw pecan pumpkin cookie base is made with a combination of raw pecans, pumpkin, oats, Natural Delights Medjool Dates, and cranberries. This naturally sweetened dough is formed into cookies and slathered with an ultra-thick spiced cashew buttercream. The festive,... Vegan Pecan Pumpkin Cookies with Spiced Cashew Buttercream by Ashley of Blissful Basil ... read more
    Published on 2017-11-17By Ashley
    7 days ago
  • Instant Pot Mashed Potatoes with Fried Onions and Bacon
    These Instant Pot Mashed Potatoes with fried onions and bacon are going to be your new favorite holiday dish! Instant Pot Mashed Potatoes with Fried Onions and Bacon Ready for your new favorite dish?  Instant Pot Mashed Potatoes, fully loaded with fried onions and veggie bacon!!!  So good, and so easy!  Our kitchen renovation has... Read More » The post Instant Pot Mashed Potatoes with Fried Onions and Bacon appeared first on Fried Dandelions. ... read more
    Published on 2017-11-17By Sarah
    7 days ago
  • Vegan Banoffee Pie with Date Caramel Sauce
    Vegan Banoffee Pie is a ridiculously simple dessert to pull together but it looks and tastes super impressive. Everyone will think this recipe took all day! ... read more
    Published on 2017-11-17By Katie Trant
    7 days ago
  • 19 Irresistible Vegan Macaroni and Cheese Recipes
    Mac and cheese is the universal comfort food. There is nothing quite like sitting down in your favorite pair of sweats and devouring an entire bowl. But did you know that mac and cheese doesn’t have to be filled with dairy? These recipes will have you drooling at first glance, and you’ll never know that […] ... read more
    Published on 2017-11-17By Sophia DeSantis
    7 days ago
  • GQ Names Colin Kaepernick Citizen of the Year
    Published on 2017-11-17
    1 week ago
  • Stop Sugarcoating Obesity’s Leading Causes
    Americans are drinking less soda. According to a new study, about half of American adults now drink sugary beverages on any given day—down from 61.5 percent in 2003. That’s good news for Americans’ health. But it’s not enough to stop our worsening obesity epidemic. ... read more
    Published on 2017-11-16By jsurak
    1 week ago
  • Top 10 Vegan Holiday Desserts
      Now that we’ve covered what to serve as a main course for the holidays, let’s look at vegan holiday desserts! Personally, I think the best way to ‘wow’ folks with vegan food is desserts. Would you agree? I’ve chosen 10 top holiday vegan desserts for you to consider in these coming weeks. To wow guests, or just yourself! Let’s get started… The GREAT Pumpkin Pie: Where else to start this list of vegan holiday dessert but the quintessential pumpkin pie. This has become a reader favorite, so if you’re looking for a traditional pumpkin pie – made vegan! – this is it. Chocolate Pumpkin Pie: How about a chocolate twist on that classic pumpkin pie? Guys, this one is even easier to make, and it’s been loved by readers for a decade! Pumpkin Pie Custards: Love the filling but the crust, not so much? Make these custards. They are a tradition for our family, and that brulee topping makes them extra, extra special! T0-Live-For Pecan Pie: We need a good pecan pie on this list of holiday vegan desserts! Yes! This one is “to-live-for”, in all respects. Three’s Company Pie: Here’s an option that isn’t traditional, but is so easy and so fantastically indulgent and delicious! Make it now, thank me later. Divine Cheesecake: I think we all need a good – ... read more
    Published on 2017-11-16By Dreena
    1 week ago
  • Creamy Vegan Cauliflower Corn Chowder
    I mentioned last week that it’s a quiet Thanksgiving season for me. I keep meaning to test a new pie or make stuffed squash or mash potatoes or do something else that feels seasonally appropriate, but I’ve had my hands full with work and school lately, and in the down time I’ve been prioritizing life outside the kitchen. I may catch up on festive cooking by the time Christmas rolls around, but for now, it feels alright to be taking it easy.Still, the upcoming holiday is on my mind. This week I got to thinking past Thanksgivings, and about how I’ve always overshot with my cooking, no matter how hard I try not to. During our first year in NYC together, Steven and I had my mom over for Thanksgiving dinner at our place. While I was delighted to take charge of the meal (I’d never really been able to do that before), I overextended myself so much that by the time we all sat down I could barely keep my eyes open. I don’t even remember what I made.I’ve learned a lot about cooking for friends since then, and I like to think that if I do a Friendsgiving next year I’ll be able to avoid holiday meal-prep burnout. It’s taken me a long time to realize that guests are usually happy—maybe even relieved—to ... read more
    Published on 2017-11-16By Gena
    1 week ago
  • Almond Pesto Sprouts
    The post Almond Pesto Sprouts appeared first on DeliciouslyElla. ... read more
    Published on 2017-11-16By Ella Mills
    1 week ago
  • Vegan Thanksgiving Sides
    Thanksgiving is just one week away! Can you believe it? Normally I spend Thanksgiving with my big extended family at a restaurant in New Hampshire. Sometimes Aaron joins me, other times he spends the day with his family at his parents’ house an hour outside of Boston. This year, however, is extra special because we’re Read More » The post Vegan Thanksgiving Sides appeared first on Pickles & Honey. ... read more
    Published on 2017-11-16By Amanda Maguire
    1 week ago
  • Vegan White Chocolate Pumpkin Pie Cups
    To be completely honest, pumpkin pie was not my favorite growing up.  It was just something I ate because it was tradition.  Apple and pecan won over it.  But, don't worry.  I have come to appreciate it more as an adult, mostly because my home made version is really good.  You know what makes it so good?  Topping it with something rich and creamy like coconut whipped cream, or vanilla ice cream.  That is kind of a must for me.  It cuts the pumpkin spices and makes it feel more decadent.  I decided to make some pumpkin chocolates this week, and I opted for white chocolate instead of dark for this reason. White chocolate is kind of mellow, rich and creamy melt in your mouth, the same way the whipped cream and ice cream are with pumpkin.  Plus, I had never made white chocolate pumpkin candies and it sounded like a heavenly combination. When I was growing up I actually preferred white chocolate to dark because I have always been a vanilla girl.  But now I appreciate both.  I do feel like white chocolate is a little more special sometimes.  I know you can probably buy it at the store, but I prefer to make my own.  I use a mixture of cacao butter (the essential ingredient to make it taste like regular ... read more
    Published on 2017-11-16By Amy Lyons
    1 week ago
  • Vegan Triple Layer Chocolate Pumpkin Pie
    I do my best thinking on my runs.  Which is why they are so important and an essential part of my life.  If I am trying to sort out a problem, it is a good time to just be inside my own head and try and figure out a way to fix it.  Or, maybe I am just stressed out, it seems to melt it away because I feel like I am taking my frustrations out on the ground.  I am one of those types of people who likes to do a lot of thinking and weigh out the options before making a big decision.  But it isn't all serious stuff, I also come up with some of my best recipes this way.  And, how I came up with the idea to make a super decadent pumpkin pie.  I loved cream pies growing up, or things like french silk chocolate pie, so I thought, why not make a pumpkin pie in that fashion?  I dreamed up 3 layers of pumpkin deliciousness.  I am one of those people who can't just make things the way they are traditionally made all the time.  I have to tweak it and make it even more exciting.  Pumpkin pie just as is with no whipped cream or anything is kind of boring, but add in a layer of creamy ... read more
    Published on 2017-11-16By Amy Lyons
    1 week ago
  • Vegan Pumpkin Spice Caramel Corn 
    It is fun to find things you didn't know you had.  Like the 20 dollar bill in your coat pocket from last year.  Or your sunglasses you thought you lost in the luggage you hadn't used in 5 years.  I found a big bag of popcorn I had bought a while back from the bulk section that got pushed to the back of the cupboard.  I had since bought another bag, so I have loads of popcorn now and have been making it a lot.  I love popcorn and it made me sad I forgot that bag back there.  Luckily it was not stale and still usable.  I hate throwing food away. I made some vegan cheddar bacon popcorn a couple times last weekend, and some with just sea salt and it was really good as always.  And, I made another delicious sweet flavored caramel corn yesterday, and I think that was my favorite so I decided I needed to share the recipe with you in case you want to enjoy the deliciousness too. I often times draw inspiration for things while I am at the store. I see something and say to myself, "I can veganize that, and make it healthier without fake ingredients."  That is exactly what happened when Eric and I were at Aldi a few days back and I ... read more
    Published on 2017-11-16By Amy Lyons
    1 week ago
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