Vegan or Vegetarian Recipe Sites

Here are the best DIRECT links to vegan and vegetarian recipes on the WWW. No foolin' around, no digging into a website to find what you're looking for. I don't like wandering around aimlessly when I'm hungry either. I often use the Internet as my "cookbook".

Some of the sites are duplicated on my "long listing" Vegetarian page, but there are some new resources here, along with some personal recipes.

There are recipes at listed sites may contain meat ingredients. Simply make the recipe WITHOUT meat ingredients... being the animal lover I am. However, I do like plain home cookin' and find that some of the more standard recipes are more appealing to my tastebuds.

Instead of meat-base broth, use home-made or canned vegetable broth. Consider TVP or another soy-based product as a meat substitute. There are veg versions of worcestershire sauce.

General recipes sites

Beans and Grains - Diana's Recipe and Food Page

Collection of Vegan Recipes [?link 8/97]

Cooking Advice for New (or Hungry) Vegetarian/Vegans

Cookbook: Lacto-Ovo - MasterCook Recipe Library

Eggs, Cheese, Pasta - Diana's Recipe and Food Page

Filipino Vegetarian Dishes [?link 8/97]

Good Karma Cafe

Great Vegetarian Recipes

Health Vegetarian Recipes

Indian Recipes by Prasad's Aunt [?link 8/97]

International Vegetarian Fare - The Ethnic Woman [?link 8/97]

LightLife Recipes

Meatless Pasta Recipes - Nat'l Pasta Association

My Favorite Recipes - Richard Darsie

Sample Menus - Lacto-Ovo/Vegan - The Nutrition Page

Sho's Vegetarian Recipe Collection [?link 8/97]

Small Household Vegetarian Recipe Index

Taste of India - Bitu's Vegetarian Cafe

Tasty Vegetarian Recipes - Kristen Apodaka

The Balti Page

The Compassionate Cook - PETA

The Recipes Folder! - English Server

The Recipe Directory - Veggies Unite

The Tamilian Cuisine

Vegan Recipe Browser - Freeway Enterprises [?link 8/97]

Vegan Dessert Page - Tom's

Vegan Recipes - EarthSave Kitchen

Vegan Recipes - Tara

Vegan Recipes - VIVA

Vegetable (loosely) Recipes

Vegetable Recipes - spinaltap [not pure veg!}

Vegetarian Barbecue

Vegetarian and Side Dishes - NULSA

Vegetarian Cookbook - Nat'l Capital Freenet

Vegetarian Crockpot Recipes - E Freeman

Vegetarian Entrees and Sidedishes - Sharon's Radio Cookbook

Vegetarian Fat-Free Passover Recipes

Vegetarian Recipes- Cooking in Andhra

Vegetarian Recipes - Inn Season

Vegetarian Recipes - SOAR

Vegetarian Recipes - The Healthy Vegetarian

Vegetarian Recipes - Todd's Mise en Place

Vegetarian Recipes - Vegetarian Resource Group

Vegetarian Recipes - WPI Vegetarian Society

Veggies - Diana's Recipe and Food Page

Whole Foods Market Recipe Archive: Table of Contents

Holiday Recipes

A Holiday Celebration - VRG

Appetizers and Party Specials - Earthsave

Christmas Recipes

Christmas Recipes for Vegetarians - The Vegetarian Society

Healthy Holiday Eating - HealthyWay

Holiday Vegetarian Recipes - Winnipeg Veg Association

Hot Spiced Pineapple Tea

How to Purim - Jewish holiday

Passover/Seder Ideas

Southern Holiday - Veggie Life Jan 96

Vegetarians Gobble All But The Turkey

Vegetarian Easter Recipe

Vegetarian Holiday Cooking

Veggie Life Magazine - check issues

Specific Foods and Miscellaneous

Algy's Herb Page

Bread Machine Recipes - Bread Machine Home Page

Home Arts Recipe Finder

Macrobiotic Recipes - Macrobiotics Online

Pasta Home Page

Shiitake Mushroom Recipes - Comic Shiitake Cookbook

Soy Recipes - Soy Goodness

Tofu Assortment Recipes

Tofu Recipes - Vegetarian Society UK

Tofu section of SOAR

Yahmeh - Protein substitute recipe

Kathi's Favorite Recipes

These are my personal favorite recipes, and are ovo-lacto vegetarian. They include:

Gank's Holiday Squash

Jim's Holiday Pumpkin Ring

Jim's Killer Kahlua

Kathi's Black Bean Calzone

The Godfather's Dangerously Good Cake

Kathi's LowFat Veggie Lasagna

Gank's Holiday Squash Casserole

This recipe is originally from my husband's grandmother, whom we fondly call "Gank". The original recipe calls for regular worcestershire sauce, which actually contains *anchovies*, so use a "vegetarian" worcestershire to make it an "ovo-lacto" recipe. This casserole has been served traditionally at holidays in Jim's family for many years, and is my husband's personal favorite. It tastes great reheated.

Ingredients

• 5 medium yellow squash
• 1 small onion
• 1 cup seasoned bread crumbs (like Vigo or Pepperidge Farm)
• 1 8oz Cracker Barrel or Kraft Cheese - extra sharp cheddar
• 1 egg or egg substitute equivalent
• garlic powder
• *Vegetarian* Worcestershire sauce [check local specialty stores]
• salt and pepper
• sugar
• Tobasco OR other hot sauce OR even hot taco sauce
• 1/3 to 1/2 stick of butter

Recipe

1. Coat baking dish lightly with butter.
2. Grate all the cheese, then save a small amount aside to sprinkle on top of the casserole
3. Cut the squash into medium thin slices, the onion in very thin slices.
4. Cook squash/onion the following way: place cut squash and onion in a pan of cold water. Bring to a boil, then immediately remove from stove and drain well.
5. Combine squash/onion with most of the shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread crumbs. This will form a thick "pasty" mixture.
6. Add 1 beaten egg (or substitute). If mixture is too runny, add a little more bread crumbs. If too dry, add a little milk.
7. Add to mixture a heavy "dash" of Worcestershire, 1/2 to 1 tsp of sugar (to taste), a dash of tobasco sauce, a good dash of garlic powder, then salt and pepper to taste. Mix well.
8. Spoon mixture into the buttered baking dish. Sprinkle top lightly with bread crumbs and the small amount of grated cheese that was set aside.
9. Cut small amount of butter into a few thin slices and "dot" on top of casserole.
10. Bake at 350 degrees F for 35 minutes.
11. Let cool slightly before serving to "set" the casserole.

Pumpkin Pie was my favorite holiday dessert until the hubby whipped up this concoction. He has made both the "regular" and low-fat version -- both taste great.

Ingredients

• 3 cups Bisquick (original or reduced fat) baking mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup margarine or butter (can be low fat)
• 4 eggs or eggbeaters or egg substitute equivalent
• 1 can (16 oz) pumpkin
• 2 1/2 teaspoon pumpkin pie spice
• 1/4 cup milk (skim, no-fat)

Glaze Ingredients (optional)

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Ring Recipe:

1. Heat oven to 350 degrees. Grease and flour a 12-cup bundt or angel food pan, 10x4 inches.
2. Beat all ingredients (except those label "glaze") together on low speed for 30 seconds, scraping bowl constantly. Then beat on medium speed for 3 minutes, scraping bowl occasionally. Spread mixture in pan.
3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely, then optionally drizzle with glaze.

Glaze Recipe:

1. Beat together powdered sugar, milk and vanilla.
2. Drizzle on cake after it has cooled.

Neither of us drink much alcohol, but we do like to have Kahlua handy to offer guests over the holidays, and to give as gifts to friends. Note: you can make a "decaffinated" version of this recipe for those friends who are sensitive to or wish to avoid caffeine.

Ingredients

• 4 cups sugar
• 4 cups of water
• 2 oz jar instant coffee (optional:decaffinated!)
• 1 vanilla bean
• 750 ml of vodka

Mixture #1

1. Cut vanilla bean into quarters. Split and remove seeds.
2. Bring 3 cups of water mixed with the 4 cups of sugar to boil.
3. Add bean (without seeds) and simmer 20 minutes. Let cool.

Mixture #2

1. Bring 1 cup water to boil.
2. Add coffee. Let cool.

Recipe:

1. Remove beans from mixture #1.
2. Combine mixture #1 and mixture #2.
3. Add vodka to combined mixture.
4. Let stand in a container (we use large glass jugs) for at least 2 weeks to thicken.

This is a great recipe when you are pressed for time. It takes less than 1/2 hour to prepare and bake! Be creative with the ingredients, as you can substitute many different vegetables. I would suggest as options: spinach, chili beans, or cooked brocolli.

Ingredients

• Pizza dough - I use ready to use from the can!
• Tomato sauce
• Oil spray
• Shredded cheese - your favorite or choice of cheddar, mozarella, swiss, etc.
• 1 can of black beans ("frijoles negros"), drained well
• 1 small can of sliced mushrooms, drained

Recipe:

1. Preheat over to 425 degrees (or whatever temperature it says on the dough can for pizza)
2. Spray a cookie sheet lightly with cooking oil "spray"
3. Open pizza dough and roll it out on the cookie sheet. Press down lightly until the entire cookie sheet is covered with the dough. Be careful not to cause holes to poke through.
4. Only 1/2 of the dough sheet will be used for ingredients. The other half will be used as a "cover" to fold over the ingredient side.
5. Spread 1/2 of the dough lightly with the tomato sauce, the same way you would prepare a pizza. Keep the sauce and all ingredients about 1 inch from all sides so that the dough can later be "sealed".
6. Add the ingredients of your choice over 1/2 of the dough, on top of the sauce -- in this case 1/2 can of black beans and 1 small can of mushrooms sprinkled over the layer of sauce.
7. Sprinkle shredded cheese liberally over the ingredients - the exact amount is left to your preference.
8. Fold over the un-laden part of the dough on top of the ingredient side and press around all the sides and edges firmly with the fingers to form a "seal" of dough. This ensures the ingredients do no leak out during baking.
9. Bake at 425 degrees F for about 10-15 minutes, until dough is nicely browned. [Once again, check on dough container for temp/time, same as pizza].
10. Remove from oven and let stand for about 10 minutes. Cut with a sharp knife into desired portions.
11. Serve calzone with warmed tomato sauce on top or on side for "dipping".

Hardly low fat, this is one great cake to try at least once. You'll find it an offer you can't refuse. This recipe was modified from one called the "Watergate Cake". If you'd like to try that version, use Pistachio Pudding Mix instead of Vanilla, and 7-UP instead of cream soda. A word of warning to the purists: pudding usually contains GELATIN which is an animal byproduct. Skip this recipe if this bothers you!

Ingredients

• 1 package white cake mix
• 1 package french vanilla pudding mix
• 3 eggs
• 1 cup "cream soda" (the carbonated beverage)
• 1 cup vegetable oil

Recipe:

1. Preheat oven to 350-400 degrees F.
2. Mix cake mix, pudding mix, eggs, and creme soda.
3. Mix into batter the cup of oil.
4. Bake in two greased and floured pans or one ten inch tube or bundt pan at 350-400 degrees.
5. Bake 40 minutes for the layer pans, 45-50 minutes for the tube or bundt pans.
6. When cake is cool, frost with recipe below.

Frosting Ingredients/Recipe:

1. 1 large container of COOL WHIP
2. 1 package french vanilla pudding mix
3. Mix together. Frost cake when cool.
4. Garnish with fruits or nuts.

A friend gave me this recipe and I modified for a lower fat content. Frozen chopped spinach can also be used instead of the mixed vegetables.

Ingredients

• 16 oz frozen vegetables
• 16 oz tomato sauce
• 1 can sliced mushrooms
• 1/4 cup fresh basil or 1 tablespoon dried
• 15 oz low or no-fat ricotta cheese
• 2 eggs (or equivalent egg substitute)
• 8 oz lasagna noodles
• 1 cup shredded lowfat mozarella
• grated low-fat parmesan cheese

Recipe - 6 to 8 servings

1. Preheat over to 350 degrees.
2. Put frozen vegetables into a collander and run under warm water until "loose" (not frozen together), then drain well.
3. Stir in 1/2 tomato sauce (8oz) and all of mushrooms into the vegetables.
4. Cook lasagna noodles as recommended (about 8 minutes), then rinse noodles gently under cool water to keep seperated.
5. Mix ricotta (15oz) and egg substitute together in another bowl.
6. In a 13x9x2 baking dish, use spray oil to bottom. Then lightly coat bottom with a thin layer of tomato sauce.
7. Place 3 noodles to cover bottom of dish.
8. Spread evenly 1/2 of the veg/tomato/mushroom mixture, then 1/2 of ricotta mixture, the 1/3 of sauce on top of base noodles.
9. Top with three more noodles.
10. Spread evenly rest of veg and ricotta mixture and next 1/3 of sauce.
11. Add almost all of shredded mozarella (save small amt for top).
12. Top with last 3-4 noodles. Pour last 1/3 of sauce on top of all, and sprinkle with leftover shredded mozarella.
13. Bake, covered lightly with aluminum foil at 350 degrees F for 45 minutes.
14. Uncover and sprinkle with Parmesan cheese. Cook an additional 15 minutes uncovered.
15. Remove from oven and let stand at least 15 minutes to set.