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Vegan Tuna Salad
Lunch

Vegan Tuna Salad

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend olive oil and soy milk together in a blender until thickened. Add salt, sugar, and mustard; turn on blender and drizzle vinegar through the opening in the lid until mixture is smooth. Add chickpeas, pickles, celery, onion, and dill; blend until mixture is evenly chopped.

By General

Vegan Corn Chowder with a Kick
Lunch

Vegan Corn Chowder with a Kick

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil.
  2. 2 Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil.
  3. 3 Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

By Geeksr

Fried Tofu Lentil Bites
Lunch American

Fried Tofu Lentil Bites

4.0

Prep
20 min
Cook
4 min
Total
144 min

Instructions

  1. 1 Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
  2. 2 Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
  3. 3 Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
  4. 4 Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.

By VeggieCravings

Jian Bing (Chinese Crêpes)
Appetizer Chinese

Jian Bing (Chinese Crêpes)

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
  3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
  4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr

Spinach and Banana Power Smoothie
Drink American

Spinach and Banana Power Smoothie

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend soy milk and spinach together in a blender until smooth.
  3. 3 Add banana and pulse until thoroughly blended.

By Erin Elisabeth

Easy Vegan French Toast
Breakfast

Easy Vegan French Toast

3.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish.
  2. 2 Heat oil in a skillet over medium-high heat.
  3. 3 Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.

By terpgirl23

Sweet Potato and Banana Smoothie
Breakfast

Sweet Potato and Banana Smoothie

4.2

Prep
10 min
Cook
60 min
Total
550 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove skin, then cool in the refrigerator 8 hours to overnight.
  3. 3 Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

By Tim

Peanut Butter and Banana Smoothie
Drink

Peanut Butter and Banana Smoothie

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a blender, combine banana, peanut butter and soy milk. Blend until smooth. Pour into glasses and drizzle with honey for garnish.

By Diane

Amsterdam Hippie Soymilk Chai
Drink

Amsterdam Hippie Soymilk Chai

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.

By Joshi

World's Best Vegan Pancakes
Breakfast

World's Best Vegan Pancakes

4.2

Prep
2 min
Cook
20 min
Total
22 min

Instructions

  1. 1 In a large bowl, stir together the flour, sugar and custard powder. Mix in the soy milk with a whisk so there are no lumps.
  2. 2 Heat a griddle over medium heat, and coat with nonstick cooking spray. Spoon batter onto the surface, and cook until bubbles begin to form on the surface. Flip with a spatula and cook on the other side until golden.

By Timothy Tang

Easy Fluffy Vegan Pancakes
Breakfast

Easy Fluffy Vegan Pancakes

5.0

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine soy milk, oil, vinegar, and vanilla extract in a large bowl. Let sit until milk starts to curdle, about 5 minutes.
  2. 2 Combine flour, sugar, baking powder, and salt in a separate bowl. Make a well in the center of the dry ingredients and add the soy milk mixture. Whisk together until smooth.
  3. 3 Heat a greased frying pan over medium heat. Fry pancakes until edges are brown and bubbles form in the center, 3 to 4 minutes. Flip and cook about 3 minutes more.

By Nitzan Shlapobersky