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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!

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!

Cooking videos

European and MediterraneanCategories
All CategoriesAppetizers and SnacksBowlsBreadsBreakfastDemos from Veggie FestDessertsDrinks and SmoothiesHoliday CookingKids in the KitchenLearn to be Veg 1Learn to be Veg 2Learn to be Veg 3Main DishesOil-free RecipesPastas and PizzasSalads and DressingsSandwiches, Burgers, and WrapsSauces, Spreads, and DipsSides and VegetablesSoups, Stews, Curries, and DalsTaco TuesdayVeggie Fest Presents!
Cuisines
All CuisinesAfricanAmericanAsian and Thai  European and MediterraneanGreekIndianItalianMiddle EasternSouth American and Mexican
Cooking Methods
All Cooking MethodsBake/RoastFeaturedRaw/No-CookSlow-Cooker/Crockpot
Diets
All Diets#oil-free#dessert#gluten-free#gluten-free-option#healthyvermicellipudding(seviyankheer)#indian#vegan#vegangluten-free#vegan-option#vegetarian#vegetarian-option
Lemon Tahini SauceBy Veggie Fest TeamWith garlic and tahini, this is a lemony, versatile sauce that transforms simple vegetables, potatoes, and even salads.
Traditional Pesto with WalnutsBy Veggie Fest TeamThis traditional pesto recipe is simple and delicious. Filled with Omega-3, walnuts are a great substitute for pine nuts, providing the same earthy flavor.
VichyssoiseBy Veggie Fest TeamCool and refreshing on a hot summer day, this rich soup is the perfect starter to sip before your meal.
Scandinavian Fruit SlawBy Veggie Fest TeamDelicious fruits, cabbage, and nuts (or seeds) are combined in a wonderful yogurt dressing. To make oil-free, eliminate the eggless mayonnaise.
Steel Cut Oats, Two WaysBy Veggie Fest TeamSteel Cut Oats are chewy and much less processed than rolled. But they are very easy to make! Add delicious toppings and you will have a healthy, warming start to your family’s busy day.
Chunky Gazpacho Soup with Fresh CornBy Veggie Fest TeamUsing seasonal vegetables like tomatoes, cucumbers, and tomatoes, this soup is cool and refreshing, perfect for a warm summer day.
Tapenade over Latkes with AvocadoBy Veggie Fest TeamPotato Latkes are a traditional Jewish fritter-like pancake often served for Hanukkah. This recipe pairs them with a delightful olive tapenade and sliced avocados.
Quiche (veganized)By Veggie Fest TeamThis fabulous Veggie Fest Presents! recipe comes from Jill Keb, the Vegan Gal, who demoed it on Saturday, January 25th, 2020 at the Science of Spirituality International Meditation Center in Lisle, Illinois. It’s great for appetizers, as a side-dish, or served at brunch. Get creative and add a slice of vegan “ham” to create your own plant-based version of “Quiche Lorraine.”
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.
RatatouilleBy Veggie Fest TeamRatatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.
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Categories
All CategoriesAppetizers and SnacksBowlsBreadsBreakfastDemos from Veggie FestDessertsDrinks and SmoothiesHoliday CookingKids in the KitchenLearn to be Veg 1Learn to be Veg 2Learn to be Veg 3Main DishesOil-free RecipesPastas and PizzasSalads and DressingsSandwiches, Burgers, and WrapsSauces, Spreads, and DipsSides and VegetablesSoups, Stews, Curries, and DalsTaco TuesdayVeggie Fest Presents!
Cuisines
All CuisinesAfricanAmericanAsian and Thai  European and MediterraneanGreekIndianItalianMiddle EasternSouth American and Mexican
Cooking Methods
All Cooking MethodsBake/RoastFeaturedRaw/No-CookSlow-Cooker/Crockpot
Diets
All Diets#oil-free#dessert#gluten-free#gluten-free-option#healthyvermicellipudding(seviyankheer)#indian#vegan#vegangluten-free#vegan-option#vegetarian#vegetarian-option
Lemon Tahini SauceBy Veggie Fest TeamWith garlic and tahini, this is a lemony, versatile sauce that transforms simple vegetables, potatoes, and even salads.
Traditional Pesto with WalnutsBy Veggie Fest TeamThis traditional pesto recipe is simple and delicious. Filled with Omega-3, walnuts are a great substitute for pine nuts, providing the same earthy flavor.
VichyssoiseBy Veggie Fest TeamCool and refreshing on a hot summer day, this rich soup is the perfect starter to sip before your meal.
Scandinavian Fruit SlawBy Veggie Fest TeamDelicious fruits, cabbage, and nuts (or seeds) are combined in a wonderful yogurt dressing. To make oil-free, eliminate the eggless mayonnaise.
Steel Cut Oats, Two WaysBy Veggie Fest TeamSteel Cut Oats are chewy and much less processed than rolled. But they are very easy to make! Add delicious toppings and you will have a healthy, warming start to your family’s busy day.
Chunky Gazpacho Soup with Fresh CornBy Veggie Fest TeamUsing seasonal vegetables like tomatoes, cucumbers, and tomatoes, this soup is cool and refreshing, perfect for a warm summer day.
Tapenade over Latkes with AvocadoBy Veggie Fest TeamPotato Latkes are a traditional Jewish fritter-like pancake often served for Hanukkah. This recipe pairs them with a delightful olive tapenade and sliced avocados.
Quiche (veganized)By Veggie Fest TeamThis fabulous Veggie Fest Presents! recipe comes from Jill Keb, the Vegan Gal, who demoed it on Saturday, January 25th, 2020 at the Science of Spirituality International Meditation Center in Lisle, Illinois. It's great for appetizers, as a side-dish, or served at brunch. Get creative and add a slice of vegan "ham" to create your own plant-based version of "Quiche Lorraine."
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.
RatatouilleBy Veggie Fest TeamRatatouille can be served hot or cold. Try it as an entrée with rice, as a filling for crêpes, or as a topping spooned over split baked potatoes.
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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. This website and its recipes do not recommend or endorse any products.

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