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The official '1,000 Vegan Recipes' review thread (to be updated)!

Appetizers and Snacks
agave glazed pecans
Absolutely delicious with the maple syrup (variation suggest by Robin). Like a dessert! (gathdurwin)
asian fusion party mix

black sesame wonton chips

curried cashews
I love it! Curry and cashews are a very good combination. Very useful when you receive many people. (gathdurwin)
edamame with coarse salt

fiery pumpkin seeds
These are good, but don't really taste that different from other flavored nuts/seeds I've toasted! No matter the flavoring, they all taste pretty similar. I used red devil for the hot sauce (much more than listed), and mine did not come out fiery, but they are tasty. I used a combo of sunflower and pumpkin seeds. (AC)
five spiced walnuts
These are good. I'm not very familiar with five spice powder, but the overall flavor is pretty strong. It almost tastes a little bacony. I think I would cut down a bit on the liquid, because they need less time in the oven. All the liquid needs to be baked in, but the walnuts get a bit too done. A tasty (but strong) snack. (AC)
flower power granola squares
just might be the most delicious thing I have ever put in my mouth!!  The only changes I made were to use old-fashioned oats (instead of instant) and carob chips (instead of chocolate). The only negative I can see is that mine absolutely crumbled apart and did not stay in bar form. But who cares - I just crumbled it into a bowl and ate...and ate...and ate...and have now eaten almost half the pan myself. I actually really love the carob with this and think it may be even better than chocolate! This is soooo insanely delicious!! This is a great snack and would be great as a breakfast granola too. (lebkuchen)
tastes great but very crumbly (thirteenblackbirds)
jerk spiced soy jerky

personalized trail mix

ragin' cajun popcorn
I made this with a few modifications. I use an air popper, so I just mixed my spices in with some oil, and mixed that with the popped corn. I made some changes with the spices based on what I had, but kept it similar. I liked using different spices than usual, and it was tasty. (AC)
this is seasoned well and we liked it, but I've decided I'm old fashioned and like regular popcorn (salty and buttery). (thirteenblackbirds)
roasted chickpeas

sesame pita chips

tortilla chips
I actually made chips like this the night before I looked at the recipe (coincidentally), but I made them again today following the recipe. Love them like this! So easy, and healthier. The texture is good. (AC)
Dips and Spreads
baba ghanoush
a very good recipe.  my eggplant wasn't very big though, and as a result i think it turned out to have a bit too much tahini (1/4 cup) - so next time i will be more careful about adding the tahini gradually.  (thirteenblackbirds)
didn't like it at first, so I added a can of chickpeas and some more spices and refrigerated until the next day and then it had a MUCH better flavor. (stacydan)
back to basics hummus
I usually make my own hummus recipe/method, but wanted to try this one. It's good! I forgot to add the oil, but it's not really necessary. It's a bit thicker than my normal, but it's a nice change. I did add a splash of soy sauce, and the necessary cumin. A good, basic hummus. I used the 4 cloves of garlic. (AC)
black and green olive tapenade
This is so inferior to her recipe in Party Vegan. This one doesn't have any garlic, and has too many capers and olives. It's too strong tasting, and too salty with all the briny stuff. Not impressed. She recommends kalamata and green, so that's what I used. (AC)
black bean and sun dried tomato dip
delicious.  i would say the flavors are on the mild/subtle side, but they meld together perfectly.(thirteenblackbirds)
creamy spinach tahini dip
This was pretty boring. I used part thawed frozen spinach and the rest lightly steamed. I only used 2 tablespoons tahini instead of 1/3 cup, and that was plenty. The flavor is just meh. The color is really pretty, though. Wouldn't make this again. (AC)
cucumber and green olive dip

eggplant walnut spread
Just so good! It's the better spread I ever taste! Make it many many times and it's always a winner! (gathdurwin)
four seed bread spread

golden sunshine roasted veg spread

green green guacamole

layered bean dip

lemony edamame dip

mylie's secret queso dip

roasted red pepper hummus
This is not really a hummus to me. It has garlic and chickpeas..but no tahini. That aside, it's a pretty good dip. Something about it was weird to me, but I dunno what. P liked it. Since there's no binder type thing (like tahini) it has a bit of an odd consistency. It's ok. It might be good to have if serving a bunch of dips. Easy. (AC)
salsa and pinto bean spread
This was good, simple, and fast, but mine came out more like a "dip" than a "spread." I used jarred salsa, so maybe if I made my own I could make a thicker salsa. Or just use a half cup of salsa instead of a whole cup. I sliced some corn tortillas and baked them into chips to go with, and it made a great snack. (tmarkeim)
sassy spinach dip with roasted garlic

smoky chipotle pinto hummus
This is so easy to throw together since it just needs to be run through the food processor. The taste is awesome too! It disappeared pretty damn fast. (intheend)
very good but I would tweak it next time by blending in some yellow onion and adding more spices. (thirteenblackbirds)
smooth and savory mushroom pate
Loved the flavor, but it's ugly. I brought it to a party and I think everyone thought it was old guacamole! (motomom)
This is really good! My first so called "pate" (it's just a spread..). The flavor is great, and the texture is nice with the nuts. I used a bouquet garni with savory, instead of just savory, and used part slivered almonds for the cashews. This reminds me of a nonvegan mushroom turnover recipe I made for our wedding. This was our favorite of the dips, and I'd make it again. (AC)
sushi inspired edamame avocado dip

tempeh pimiento cheeze ball

three bean dip

white bean and artichoke spread

white bean and dill hummus
Good. There's a typo in the recipe that says "add the chickpeas," but only white beans are used. This is a simple hummus, but has balanced flavor. Not super special, and wouldn't make it again, but tasty. I will say that I did not do the recommended chilling, so maybe the flavor does super improve. A good dip. (AC)
za'atar spiced roasted red pepper spread

Cold Appetizers
artichoke and walnut stuffed belgian endive

avocado and asparagus sushi rolls

couscous dolmas

cheezy cashew roasted red pepper toasts

cherry tomatoes stuffed with whirled peas

jicama guacamole bliss

lentil pecan country style pate

lemon and garlic marinated mushrooms

lemongrass tofu and snow pea spring rolls

lemony rice stuffed grape leaves

mango avocado spring rolls

marinated olives

mushroom walnut pate

rainbow sushi

sesame seitan and spinach spring rolls

sesame shiitake wonton crisps

snow peas stuffed with sun dried tomato hummus

vietnamese style lettuce rolls

Hot Appetizers
artichoke mushroom phyllo packets

asparagus wrapped in phyllo

baby potatoes stuffed with roasted bell pepper and walnuts

basic bruschetta

cajun tofu crunchies
These were yummy, very basic but I've never really used cajun spice so it was a nice change. I generally don't bake tofu due to me messing it up somehow, but these were super good dipped in ketchup (I cut them like fries). I only changed one thing, which was adding more of the oil/spice mixture when I flipped them halfway through, I also might have cooked them just a couple minutes longer. (sarah)
cherry peppers stuffed with sun dried tomatoes and pine nuts

chickpea kofta with chutney dipping sauce

chickpea pancake with rosemary
now, this is the first time I've made or eaten socca before, so I have no idea if it is supposed to be salty, but this was hella salty. I used dried rosemary instead of fresh. Other than the salty factor, I thought this was quite good. My hubby and son loved it. It went great with a lemon chickpea lentil soup and some steamed broccoli. I'll definitely make it again, but I'll reduce the salt to maybe 1/2 teaspoon, instead of 1 full teaspoon. (lebkuchen)
classic crostini

french onion pastry puffs

ginger lime glazed bean curd skewers

in lieu of crab wontons

mushroom croustades

mushrooms stuffed with spinach and walnuts

pinto pecan fireballs

potato samosas

savory artichoke squares

sesame cilantro scallion pancakes

shiitakes in puff pastry

spicy chipotle potato quesadillas

steamed vegetable dumplings

tempeh satay
I'd make this again if all I had was tempeh in my fridge but I wouldn't recommend to go out of the way to make this. (intheend)
tempeh taco bites

vegetable pakoras

five spiced walnuts

These are good. I'm not very familiar with five spice powder, but the overall flavor is pretty strong. It almost tastes a little bacony. I think I would cut down a bit on the liquid, because they need less time in the oven. All the liquid needs to be baked in, but the walnuts get a bit too done. A tasty (but strong) snack.

broccoli noodle soup

This definitely needs a great broth. There aren't too many added strong flavors, so the broth needs to be good. It's tasty and comforting, though. Simple, healthy. I used sun dried tomato linguine, but I think it was wasted because the added flavor didn't come through. The 3 minutes is good for the broccoli-it doesn't need the extra 5. I'd make a version of this again.


Carbonara style spaghetti - I made the seitan bacon crumbles from 500 vegan recipes to use instead of tempeh bacon and added the optional peas. This was a straight up down-home Italian style meal. I really enjoyed it. I always halve pasta recipes so I used 8 oz of noodles but kept the same amount of sauce.


Tomato orzo soup - painless to make and very good.  I ignored her call for "a pinch of sugar" and rolled my eyes.  I added some crushed red pepper at the table and enjoyed it.


creamy cashew sauce

This is a good base, with good proportions. I didn't have all the ingredients for the fettuccine with cashew cream sauce, or I might not have added more flavors to the sauce itself. I ended up adding 1 head roasted garlic, 1/2 lemon, and some paprika. I mixed it up with some penne, broccoli, peas, and spinach, and baked it with breadcrumbs. Very tasty. I love cashew cream sauces. If you don't have a high powdered food processor/blender, all you need to do is process for a LONG time. Just keep blending it while you are cooking-no need to soak, and it does get pretty smooth.


Daikon Salad

This is a really good salad - if you like radishes. And we do! The dressing is well balanced - not too sweet, not too sharp. We substituted the red radishes with black Spanish radishes. Delicious and very pretty, especially with the black sesame seeds. Definitely let the radishes sit in the dressing for at least 15 minutes (as directed) even though it is hard to resist digging in right away.


Spice Island Tofu - This was fantastic.  Great mix of spices.  I cubed the tofu instead of cutting them in strips.  I made a mistake and started frying the peppers and onions when I meant to fry the tofu, so I just put the tofu in with the peppers and cooked everything together.  This caused the corn starch to come off the tofu and thicken the sauce, but it was still fantastic. 

I wasn't wild about having the pineapple in it.  I guess I don't like cooked pineapple.  I think it would have been better with out it, but that's just me.

It called for 1/4 teaspoon of light brown sugar which I left out just to be beligerant.  (Tweety)


Carrot Bread with Cranberries and Walnuts- So good. A couple of minor adjustments; I used chopped pecans instead of walnuts, and made miniature muffins vs. a loaf of bread.

I've made these several times for work functions.  Inevitably, someone will ask for the recipe.  It gives them pause when they realize there are no animal ingredients in these!   


baking powder biscuits

Yummy biscuits. I think I didn't flatten mine out enough, because I only got about 8 biscuits. I also had to bake them for maybe 12 minutes. They have crispy tops, and flaky insides. Pretty perfect biscuit consistency. P "dislikes" biscuits a lot, but said these were "not biscuits," and he really liked them. I told him they are pretty much as biscuit as biscuit can be, but he wants an excuse to like them. I'd use this recipe again.


African-inspired red bean stew - Delicious!  Relatively painless to make, and it has powerhouse nutritional ingredients like spinach, tomatoes, potatoes, beans and peanuts.  I used crunchy peanut butter instead of creamy because that's all I buy....I didn't add any extra peanuts because of this and used slightly more than 1/4 cup of peanut butter.  I was pleased to find there was no added sugar.  I accidently opened a can of pinto and kidney beans instead of two cans of kidney....a minor mistake.
Love this.  (Tweety)


a few things I have made lately:

drop biscuits:  great!  so easy and good.  I mixed in alot of herbs to make herb biscuits.
cornbread:  ok, not my fav. recipe for cornbread
beets with greens and slivered apricots:  I did  not like the flavors in this at all.  I love beets, but was disppointed in this.
My Kinda Meatloaf:  really good texture.  I forgot the soy sauce so it was a little dry, but that is my fault,  The best texture I have found in a "meatloaf" type recipe.
Spicy Coconut corn:  delcious!! 


Curried tofu "egg" salad - Very good.  I thought the addition of mango chutney was genius and tasty, although a tad too sweet, so I would add less next time.  I used about half the salt she did and doubled the cayenne pepper.  Loved this.  (Tweety)


Vegan white sauce - This is rich and the subtle nutmeg taste won me over. The only thing was I felt this was too watery so I thickened it up. I'm not sure if bechamel's are supposed to be thin, the only other one I made was from 500 vegan recipes and that was thick so I turned this into more of a gravy.

Marinara sauce - Easy to put together and was tasty. I'm a fan of using crushed tomatoes for Marinara sauces cause it really improves the texture to me.

Pastitsio - This was totally delicious! I omitted the mint because I absolutely hate it even in small quantities but kept everything else the same. I thought the cinnamon might be weird but after the chickpea sauce simmers it blends in wonderfully. I was glad that I thickened the vegan white sauce that goes on the top layer of noodles because it would have been way too watery otherwise. I didn't use pine nuts on top but I did sprinkle some homemade Parma! on it.

Drop biscuits - These were so easy to make and fast since they aren't rolled out and cut.


Oh...I need to look up pastitsio....I have some mint to use mint.  That's why I love these reviews.


Let me know what you think about the taste when mint is added. I think it's only 1/2 tsp that's needed.


the vanilla cupcakes are easy and delcious!


I bought this cookbook recently, and so far, I'm loving it! I have made two recipes so far:

The first thing I made was the Roasted Cauliflower and Rice Salad with Dijon Vinaigrette. This was INCREDIBLE! I made a few adjustments - I used an entire head of cauliflower (instead of 3 cups...probably closer to 4 cups), omitted the sugar, used cannellini beans (instead of navy), used a brown/wild rice mix (instead of all brown), and used an entire red pepper (instead of 1/2 cup). The great thing about this salad was that it was incredible served warm for dinner, and equally delicious served cold the next day for lunch. Absolutely scrumptious!

Last night I made the Warm Lentil Salad with Walnuts. I served this alongside a fig and pistachio salad, which complemented it well. The adjustments I made here were to use brown lentils (instead of green) and white onion (instead of the shallots and red onions), and use raw walnuts (instead of toasted). This salad was fantastic served warm for dinner. However, I think it lost some of its tangy bite when reheated for lunch today. This one might be better served fresh. Still, it was absolutely delicious and easy to make!


the golden veggies burgers are great but don't stay together very well.  As usual, I spiced them up a little.


I made the Provencal White Bean Salad last night. Holy yum. Easy to make and super flavorful. Served alongside some roasted cauliflower and steamed spinach. So far, I'm 3 for 3 on the recipes I've made!


tastes like tuna salad sandwiches
I've made a lot of different chickpea spreads, so I tried to stick with the recipe to try this one. I did, for the most part, and it's meh. I thought it might be a lot more flavorful because of all the ingredients, but it's really not. 1 teaspoon is a lot of kelp. It was too fishy on its own, but ok in the sandwich. Way too much mayo! Didn't use all that, and used more lemon. Wouldn't make this recipe again. Not bad, but not the best.

tarragon chive vinaigrette
I agree (with intro) that this vinaigrette is light, but I don't know about flavorful. It definitely has a good, light flavor, but I had to use more to be able to taste it. I used dried tarragon, scallions for chives, and yellow mustard. 1/2 cup oil is a ton, so I just drizzled it in until I had a good emulsification. It's good, I like it, but not super. P likes it, which is good because he's so-so about vinaigrettes. I like the tarragon vinegar.


Both the chickpea spread and vinaigrette got a ton better overnight. I just have to add a tad more vinaigrette than usual to the salad, and it's great.

green and yellow split pea soup
I used all green split peas, upped the celery and potato, used garlic salt for salt, and added some liquid smoke. Didn't use the optional kielbasa. Delicious! I'm always amazed at how good split pea soup is, and this is a great one. I think that liquid smoke is always a must with split peas. P said "this tastes like it has ham in it." (in the good way) Super yum and healthy. Makes a lot.

These are even more delicious than the other flatbreads. It must be that bit of oil and EB. I didn't use nearly that much EB, and even used it for cooking the flatbreads (plus brushing on before oven). These are more flavorful than the others. Will make these 9 billion times.



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