Vegan & Vegetarian Recipes

Minty Fresh Pea and Leek Soup

March 31, 2014


Care of Ashley Sauve


Serves 4

Mint Pea SoupIngredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ large leek, diced
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • ½ teaspoon salt (or to taste)
  • 4 cups water or vegetable broth
  • 4 cups frozen green peas, or fresh shelled peas
  • ½ cup parsley, chopped
  • ½ cup mint leaves, chopped
  • Black pepper to taste
  • Extra virgin olive oil for garnish


1. Heat olive oil in large ...


Spicy Root Vegetables Au Gratin

February 27, 2014

Care of Amy Symington

Makes 10-12 servings


  • 4 tablespoons grapeseed oil, divided
  • 1½ cups breadcrumbs (or gluten free breadcrumbs if preferred)
  • 1/3 cup nutritional yeast
  • 2 tbsp dried thyme
  • 2 tsp sea salt
  • freshly ground black pepper to taste
  • 5 cups soy milk, unsweetened
  • 1½ cups toasted cashews, coarsely ground
  • 1 tsp cayenne pepper
  • 6-7 medium carrots, sliced 1/16” thick
  • 6-7 medium parnsips, sliced 1/16” thick
  • 3 medium watermelon radishes, sliced 1/16” thick (or turnips would work here too)
  • 2 small beets, sliced 1/16” thick
  • 4 garlic cloves, thinly sliced


Valentine’s Beet Pancakes

January 30, 2014

Beet PancakesCare of Ashley Sauve

Serves 2


  • 1 tablespoon ground chia or flax seed
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¼ cups non-dairy milk of choice
  • ¼ cup roasted beet puree
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 teaspoons coconut oil


For beet puree:

  1. Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets).
  2. Remove from ...

Vanilla Chai Chia Seed Pudding

January 02, 2014

chia puddingCare of Amy Symington

  • 3 cups almond milk
  • ½ cup chia seeds
  • 4 dried figs
  • 1 tbsp maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • 2 dried allspice berries or a pinch of ground allspice
  • 2 dried cloves or a pinch of ground cloves
  • Pinch black pepper
  • Pinch nutmeg


In a blender add all ingredients and blend until completely smooth.  Pour into a storable container, (mason jars work great) and chill for 1 hour minimum.  ...


Walnut Loving Soup

November 28, 2013

Fennel walnut soupCare of Laura Wright


  • 2 tbsp grapeseed oil
  • 3 leeks, white + light green parts chopped (discard green tops or use them for stock)
  • 4 sprigs of thyme, leaves minced
  • 1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
  • 1 medium apple, peeled, cored + chopped
  • 1-2 tsp ground turmeric
  • 1/2 cup walnut halves, toasted
  • salt + pepper
  • 4 cups vegetable stock
  • For garneshing: maple syrup, black pepper, reserved fennel fronds, toasty ...

Top Vegetarian Recipe Sites

November 14, 2013

Top vegan & vegetarian recipe sites

The following are the best places to find quality vegan or vegetarian recipes. They all include ratings and comments by users. (formerly Recipe Zaar)
57,000+ | Ratings | Nutrition info | Change servings | Flag recipes | Many photos
Huge vegetarian section and vegan section (15,000+) of recipes submitted by users. Each recipe includes the cooking time, rating by visitors to the site, a conversion ...


Embrace Your Inner Hippy Granola Veggie

November 06, 2013

By Barbi Lazarus, Donor and Volunteer Resources Coordinator

As a form of vegetarian outreach and in an attempt to convert meat-eaters to plant-eaters, us veggies are eager to dispel myths about bland, vegetarian food. We’ve probably all said more than once in our lives “vegetarians don’t just eat granola and salad!”. The last Toronto Veg Blog post shows that plant-based food knows no limits and that certainly, granola and salad are no longer required fare for vegetarians.



Parsnip Fries with Horse Radish Aioli

November 05, 2013

Care of Amy Symington

Horseradish Aioli with FriesAioli

  • 1 (540ml) can or 1-1/2 cups cooked cannellini beans, drained and rinsed
  • 1-1/2 cup water
  • ¾ cup horse radish, diced
  • ¼ cup grapeseed oil
  • 1 tsp dijon mustard
  • ¼ tsp sea salt
  • 3 cloves garlic
  • 1 lemon zested and juiced

Directions: In a food processor or high powered blender add all the aioli ingredients.  Process or blend until completely smooth, approximately 3-4 minutes.

Parsnip Fries

  • 4 medium-large ...

Giving Thanks for Delicious Food

October 18, 2013

By Autumn Ladouceur – Past TVA Communications Intern

Cranberry SauceThanksgiving at the Ladouceur family home was a big hit!

Everyone thoroughly enjoyed the cornucopia of festive vegetables brought to the table. To name a few we had squash, yams, brussel sprouts, turnip and mashed potatoes, all made with vegan margarine. My aunt Donna even brought a vegan version of her famous coleslaw, made with oil and vinegar.

The Tofurkey I ...


Getting Ready for a Veggie Thanksgiving

October 09, 2013

Cooking up a Thanksgiving feastBy Autumn Ladouceur – Past TVA Communications Intern

No matter what walk of life you’re in, Thanksgiving can be a difficult holiday for the vegetarians out there. When we think of Thanksgiving the first thing most people picture is a turkey, so our challenge as vegetarians is to try to make a satisfying Thanksgiving feast that we and our omnivorous friends and family will ...

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