We, at Veggie Fest Chicago, are dedicated to providing you with some of the best vegan and vegetarian recipes from cuisines all over the world. Enjoy our growing collection of recipes from renowned chefs who just love food!

Cooking Under Pressure: Mung Beans with Veggies SoupBy Veggie Fest TeamWith the aid of a pressure cooker, this nourishing and satisfying soup cooks in just 20 minutes. Be sure to follow manufacturer instructions because different generations of pressure cookers require specific techniques. Linda Scotti prepared this recipe at our January 5, 2019, Learn to be Vegetarian talk, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Cranberry Nut BreadBy Veggie Fest TeamThis richly colored bread, with its tangy, sweet flavor, will brighten any holiday meal.
Cream of Tomato Soup with Indian SpicesBy Veggie Fest TeamRahul Mendiratta prepared this delicious Cream of Tomato Soup with Indian Spices at our January 12, 2019 Indian Cuisine cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Creamy Pickled “Herring”By Veggie Fest TeamYou’ll find great taste and texture in these eggplant “filets” which are marinated in a tangy cream sauce with onions. We haven’t tried a vegan version with nondairy sour cream and milk. If you do, please let us know how it turned out!
Cucumber and Mint RaitaBy Veggie Fest TeamThis refreshing yogurt salad is often served with spicy Indian dishes. It typically features dairy yogurt, but for a vegan version, experiment with unsweetened alternatives..
Enchilada PieBy Veggie Fest TeamYou can build a Mexican meal around this satisfying entrée by serving it with guacamole and crisp corn chips.
Energy Boosting HalvaBy Veggie Fest TeamLavina Sethi prepared this Energy Boosting Halva at our December 8th, 2018 Delicious Desserts cooking class, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Fresh Vegetable KabobsBy Veggie Fest TeamGet creative with this fun, open-ended recipe, choosing a variety of colorful vegetables. The kabobs are delicious served as an appetizer with a creamy ranch or onion dip.
Frozen Mango YogurtBy Veggie Fest TeamThe delectable flavors of mango and coconut are captured in this refreshing dessert.
Fruit KabobsBy Veggie Fest TeamExperiment with this luscious low-calorie appetizer, selecting a colorful mix of sweet fruits in season.
Garden Fresh PizzaBy Veggie Fest TeamA display of garden vegetables lends appeal to this colorful pizza. For a gluten-free version, look for a prepared crust in the freezer section of larger grocery stores.
Garlic Pita CrispsBy Veggie Fest TeamA quick, tasty, and crunchy snack–easy enough for kids to prepare for baking!
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