Below are links to my favorite tried and tested vegan recipes (prepared as per the recipe, except where an originally non-vegan recipe is slightly modified). However, what’s most special about the recipes below is that they are for dishes I thought I would never enjoy again after adopting a vegan diet.
For example, Bircher Muesli is normally made with cream, but the recipe below (credit to Bryanna Clark) replaces cream with soy milk, yet tastes as good as (if not better than) the real thing. Likewise for the bagna cauda and Japanese niku-jaga recipes, replacing animal products with tofu, without compromising the taste.
A lot of delicious vegan recipes are not necessarily healthier than their non-vegan counterparts. In most cases, I try to modify recipes I find to make them as healthy as possible, i.e.
- Reducing amount of sweeteners
- Substituting whole wheat flour for white (need to observe whether pastry or bread flour is appropriate)
- Replacing white sugar with cane sugar, maple, brown rice or barley syrup (where necessary)
- Reducing the oil whenever possible, but especially when it seems excessive.
However, I recommend you try out the recipes as-is first, and make adjustments according to your own tastes the next go around.
By the way, I realize some of the links below are not working and am in process of correcting them. I appreciate if you share your feedback once you’ve tried any of the recipes. I will be adding more when I have had time to try them/review them, too. Any questions at all, just write me at email@example.com.
Healthy Appetizer Recipes
Healthy Snack Recipes
Vegan Multi-Grain Protein Snacks Some of you may prefer to use another sweetener instead of honey. These are great after a workout, or for lunch bags.
Healthy Soups/Stew Recipes
Healthy Breakfast Recipes
Healthy Dessert Recipes
Healthy Bread Recipes (bread machine friendly, of course!)
Vegan New York Rye (Breadmachine) Note: Omit the milk powder (otherwise everything is same).
Healthy Japanese Recipes
Healthy Chinese Recipes
Healthy Pasta Recipes
Note: Be sure to use Egg-Replacer to replace eggs in the Gnocchi dough, and replace parmigiano cheese in Coriander Pesto with equal amounts of miso (yes-miso!). But don’t forget the nutmeg in the Gnocchi–it really complements the pumpkin taste.