Easy Vegan Recipes
See more guides

¾ cup sugar or other sweetener
1½ cups unbleached flour
½ tsp Salt
1 tsp vanilla
1½ cup vegetable oil
1 tsp Baking soda
3 tablespoons cocoa powder
1 tbsp vinegar
1 cup cold water

Preheat the oven to 350 degrees F. Mix the flour, baking soda, sugar, salt and cocoa powder in a large bowl and stir with a fork until it is mixed. Create a well in the center and add the vanilla, vinegar, oil, and water. Stir with a fork until it is well mixed together. Pour into a 9x9 or 10x10-inch baking dish, and bake in the oven for 30 minutes or until a fork inserted in center comes out clean.

2 cups whole wheat flour
¾ cups sugar
1½ tsp vanilla
2 tbsp vinegar dissolved in ¼ cup water
2 tsp baking soda
½ cup cocoa
1 cup flour
½ cup applesauce
¾ cup raspberry puree
¾ cup brewed espresso

Mix together sugar, flour, baking soda and cocoa in a large mixing bowl. Incorporate applesauce and vanilla and mix; and then vinegar in water, raspberry and coffee puree. Pour the mix into greased and battered cake pans and bake at 350 degrees F for about 25 minutes or until done (Check with a fort to see if it comes out clean). Allow to cool before frosting.

1 cup unbleached all-purpose flour
1 tsp baking powder
½ tsp sea salt
1½ cup pure maple syrup
½ tsp blackstrap molasses
½ tsp baking soda
½ cup organic canola oil
¼ cup vegan chocolate chips
½ cup unrefined sugar
1½ tsp pure vanilla extract

Preheat oven to 350 degrees F. In a large bowl, sift in the flour, baking soda and baking powder. Add the sugar and salt, and stir the mix until its is well combined. In a separate bowl combine the molasses, maple syrup and vanilla, then stir in the oil until it is well combined. Add the wet mixture to the dry, and also add the chocolate chips, and stir through until just well combined. Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for about 11-12 minutes, until just golden. Let cool on the sheet for less than a 1 minute, then transfer to a cooling rack.

1½ cups flour
½ tsp salt
½ cup oil
½ cup sugar
½ tsp baking soda
1 tbsp vanilla
1 tbsp maple syrup
Egg replacer for 1 egg
Cinnamon sugar for topping

Preheat oven to 375 degrees F. Mix the dry ingredients in bowl together. Mix wet ingredients in separate bowl. Once mixes, add wet ingredients to dry. Form dough into a ball. Add some water if the wet and dry ingedients do not mix together well. Form dough into about 1 inch balls and roll in cinnamon sugar. Place on ungreased cookie sheet and flatten slightly. Bake for about 7 minutes or until golden brown.

½ cup brown sugar
3 ripe mashed bananas
2 cups flour
½ cup white sugar
½ vegan margarine or butter
½ tbs baking soda
1 tbs apple cider vinegar
1 tbs vanilla
2 tbs cainnamon
½ tbs allspice
½ tbs salt
½ finely chopped apples
½ cup soymilk

Preheat oven to 350 degrees F. Spray an 8x6 bread pan with non-stick cooking spray. In a large bowl sift together flour, salt, baking soda and spices. In another large mixing bowl cream together the butter and sugars. Add apples, bananas, soymilk mixtures and vanilla. Add the dry ingredients to wet and mix well. Pour batter into pan and bake for about 80 minutes.

1 cup brown sugar
1 cup sugar
½ cup vegetable oil
½ cup applesauce
egg replacer for 3 eggs
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 16oz can pumpkin
1½ cup all purpose flour
1½ cup whole wheat flour
1 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup vegan chocolate chips

Preheat oven to 350 degrees F. Mix together oil, sugars , applesauce, egg replacer and pumpkin. Sift together spices, flours, baking soda, salt and baking powder. In a large bowl, mix pumpkin mix into flour mix together. Fold in the vegan chocolate chips. Grease and flour two 9x5x3 inch loaf pans. Bake about 75 minutes, until a fork comes out clean. Let the cake bread 10 minutes then remove from pan and cool on wire rack.

1 tbsp olive oil
2 carrots, chopped
4 cloves garlic, chopped
4 cups vegetable broth
4 15oz cans black beans
2 tbsp chili powder
1 large onion, chopped
1 stalk celery, chopped
1 tbsp ground cumin
1 pinch black pepper
1 14¾oz can crushed tomatoes
1 15oz can whole kernel corn

Heat the oil in a large pot over medium-high heat. Saute celery, onion, carrots and garlic for 5 to 7 minutes. Season with chili powder, cumin, and black pepper and cook for 1 minute. Then. stir in vegetable broth, beans (2 cans), and corn and bring to a boil. In a food processor or blender, process remaining beans (2 cans) and tomatoes until smooth. Stir the beans and tomatoe mixture into boiling soup mixture and reduce heat to medium. Let it simmer for about 15 minutes.

12 cups vegan chicken stock
3 tbsp olive oil
2 cups diced sweet potato
1 cup diced potato
1 medium brown finely chopped onion
3 cloves garlic, minced
1 medium diced carrot
2 stalks chopped celery
1 8oz can creamed corn
1 cup chopped green beans
2 16oz cans cannelini beans
18oz vegan pasta

In a large stock pot heat the oil. Sautee the onion and garlic for a about 3-4 minutes or until soft. Add the sweet potato, regular potato, carrot and celery and sautee for 4 minutes as well. Pour in the stock and bring to the boil; then simmer until the vegetables are just soft. Add in the pasta, green beans, beans and creamed corn and wait until it is soft as well.