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Vegan Recipes

No animal products? It's not as daunting as you think. Whether your teen has announced a diet rebellion, you're entertaining vegan guests or you want to take veganism on a test drive, you don't need to buy fancy meat substitutes. Try these satisfying recipes with ingredients from your pantry.

Compiled by Corinne Chin, recipes by the Family Circle food editors

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Vegetable Curry
Ann Stratton
Kate Mathis
David Prince
Alexandra Grablewski
Yunhee Kim
Levi Brown
Kate Mathis
Alexandra Grablewski
Yvonne Duivenvoorden
Alan Richardson
Charles Schiller
David Prince
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Hot Vegetable Curry

Makes: 4 servings

Prep: 15 minutes

Cook: 23 minutes

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Vegetables with Romesco Sauce

Makes: 8 servings

Prep: 15 minutes

Grill: 10 to 12 minutes

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Spicy Veggie Stir-Fry

Makes: 4 servings

Prep: 10 minutes

Cook: 29 minutes

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Pita Wedges

Makes: 12 servings

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Slow-Cooker Ratatouille

Makes: 6 servings

Prep: 15 minutes

Stand: 20 minutes

Slow Cook: 3 hours on HIGH or 5 hours on LOW

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Red Bean Vegetable Jambalaya

Makes: 6 servings

Prep: 20 minutes

Cook: 40 minutes

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Veggie Satay

Makes: 24 servings

Prep: 15 minutes

Cook: 4 minutes

Stand: 1 hour

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Curried Chickpeas with Couscous

Makes: 6 servings

Prep: 10 minutes

Slow Cook: 3 hours on HIGH or 6 hours on LOW

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Slow-Cooker Eggplant Caponata

Makes: 20 servings

Prep: 15 minutes

Slow Cook: 4 hours on HIGH or 6 hours on LOW

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Fennel Braised with Artichokes

Makes: 4 servings

Prep: 10 minutes

Slow Cook: 6 hours 16 minutes on LOW or 3 hours 16 minutes on HIGH

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Gazpacho Pasta Salad

Makes: 6 servings

Prep: 10 minutes

Cook: 8 minutes

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Moo Shu Vegetables

Makes: 10 servings

Yield: 10 wraps

Prep: 15 minutes

Grill: 6 minutes

Cook: 10 minutes 30 seconds

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Roasted-Pepper Hummus

Yield: about 3 cups

Prep: 10 minutes

Cook: 3 minutes

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Lentil Salad

Makes: 4 servings

Prep: 15 minutes

Cook: 25 minutes

Copyright © 2011 Meredith Corporation.

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