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Veggie Fest Recipes

We 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!

Mediterranean Herbed Feta from the Non-Dairy Evolution Cookbook by Chef Skye (The Gentle Chef)By Veggie Fest TeamChef Skye Michael Conroy kindly gave his recipe to the Veggie Fest team. This and other delicious cheese recipes can be found on the website www.thegentlechef.com or in his cookbook, Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods. Chef Conroy explains: “This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza, or for using in recipes such as Greek Spanakopita.” A food processor is recommended for efficient processing. You will also need a silicone, glass, ceramic, metal or BPA-free plastic container that will hold a minimum of 2 cups liquid to act as a form to shape the cheese. Line the form with plastic wrap, leaving plenty of excess hanging over the sides. This will help lift the cheese from the form after firming. This recipe yields about 8 ounces.
Black Bean Veggie BurgerBy Veggie Fest TeamThis delicious, protein-filled Veggie Burger couples great taste with the perfect amount of spice. Guaranteed to please your whole family!
Golden MilkBy Veggie Fest TeamEnjoy a warming cup of Golden Milk! This vibrant blend of herbs and spices supports the immune system, stimulates the digestive system, and eases inflammation.
Plant MilkBy Veggie Fest TeamPlant milk is a nutritious way to enjoy the creamy consistency and flavor of milk that’s made from nuts, grains, or seeds. Here are some of our favorite varieties.
Red Lentil DalBy Veggie Fest TeamDal, prepared from a variety of beans, split peas, or lentils, is served at almost every Indian meal.
Moroccan SaladBy Veggie Fest TeamRocío González prepared this delicious Moroccan Salad in her May 18th, 2019 cooking class, “Flavors of North Africa,” held at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Indian Pea CutletsBy Veggie Fest TeamWe offer our Westernized version of this delicious Indian classic.
Moong DalBy Veggie Fest TeamMoong Dal is a delicious way to enjoy the health benefits of the Mung bean. In addition to being very high in protein, this humble bean has antioxidant, antimicrobial, and anti-inflammatory properties. Enjoy!
Gingery Tofu with Bell PeppersBy Veggie Fest TeamThis versatile, savory dish can be served over rice or as a wrap in flatbread. Easy to make, it is sure to become a family favorite.
Aztec Sun Seed BurgersBy Veggie Fest TeamSunflower seeds have been grown and eaten since 2300 B.C. Their addition to this burger recipe adds a nutritious punch! Used with permission from Cathy Gallagher and Barbara Schugt, authors of Veggie Power Burgers.
Mango-Lime SalsaBy Veggie Fest TeamThe sweet from the mango and the tart from the lime juice in this salsa go well with veggie burgers and as a dip for corn chips. Recipe used with permission from Cathy Gallagher and Barbara Schugt, the authors of Veggie Power Burgers.
Chana MasalaBy Veggie Fest TeamTo highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain nondairy yogurt.
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