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!

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 TeamSummer is the perfect time to serve this soup. It’s cool and refreshing, sure to beat the heat of a summer day. And it uses all of summer’s best vegetables – tomatoes, cucumbers, peppers, garlic, onions, and for a touch of sweetness-corn! It’s an unusual addition but if you love fresh corn, you will love this soup!
Tapenade over Latkes with AvocadoBy Veggie Fest TeamDuring a live cooking presentation, Chef Kadek demonstrates how to create delicious latkes topped with a salty olive and tomato tapenade, garnished with fresh avocado. Select the link at the bottom of the recipe to watch the presentation, filmed in partnership with Veggie Fest Presents, DuPage County Convention Bureau, and Manna Kitchen in Lisle, Illiois (May, 2020).
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.”
Greek Vegan SpanakopitaBy Veggie Fest TeamThis traditional Greek pie with spinach and cheeses in a crispy, flaky dough has been modified to be plant-based. It would make a wonderful dish to serve your friends or family for a festive meal.
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.
Smoked Country SoupBy Veggie Fest TeamInspired by a Spanish chickpea soup, our version embodies the rich, smoky flavor prized in the Spanish countryside.
OatcakesBy Veggie Fest TeamIn Great Britain, crisp, thin oatcakes are often served with butter and preserves or cheese.
Classic SconesBy Veggie Fest TeamYou’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.
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