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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

black beans and wild rice - Very good.  I didn't have black beans and used red kidney beans and it tasted fine.  I really wanted to add things like more herbs, onions and garlic.  It simply calls for marjoram, salt and pepper.  But I decided to let the blend of rice, tomatoes and spinach be flavor enough and I was right.  No need to add to it.  I used a wild rice/brown rice blend and ignored her suggestion to serve it over white rice.


Ginger-Molasses Bread with Blueberries - this is a very interesting bread! I say it's interesting, because based on the description (moist, flavored with blueberries), it really didn't match for me. The bread came out dense and rather dry, and I can't even taste the blueberries. However, I must say - I am totally digging this. If you grew up eating (and loving) brown bread out of a can, then you will love this bread. That's totally what it reminds me of! It's got a bit of a crispy crust and a deep, dark molasses flavor. It is awesome with a little EB spread on it.


If you grew up eating (and loving) brown bread out of a can

What?! Bread out of a can?!


I loved brown bread in a can! Haven't seen the stuff in years. I didn't think they made it anymore.


Apparently, they still make it!!®-Brown-Bread-Raisin-oz/dp/B0000TA3QW

No wonder this recipe reminds me of must be the molasses and cornmeal. Such an unusual combination!

This was our typical brown bread meal: brown bread sliced and fried in butter, then slathered with cream cheese, along with some hot dogs and baked beans. Oh, the humanity  :^


Noodles with Spicy Peanut Sauce - I had to make a few subs (sunflower seed butter for the peanut butter, brown rice spaghetti for the rice noodles, omitted the Asian chile sauce) and I added additional veggies (baby carrots and broccoli). I thought this was pretty easy to put together, actually. My hubby loved it and had seconds. My toddler ate some but I don't think it was his favorite. I'd make it again - I'm sure it's even better with the peanut butter. (lebkuchen)


penne with creamy asparagus sauce - Delicious!  I've made this multiple times - it reminds me of the Potato Asparagus soup from VWAV on pasta - it's awesome, I swear! (erinmonster)

singapore noodles with tempeh - so far, my favorite in this book!  I love the rice vermicilli noodles in this, but I always crumble my tempeh too much - I'd prefer to have larger chunks, so I need to remember that next time. (erinmonster)

blueberry almond scones - my first attempt at scones and they are wonderful!  I had to add a bit more milk because I couldn't get the dough to form and I added a bit more blueberries - awesome with coffee! (erinmonster)

magical mystery chocolate cake - this was good, a little weird though.  I'm not sure I'd make it again, but it satisfied my chocolate cake craving at the time. (erinmonster)


roasted cauliflower and rice salad with dijon vinaigrette
-a very good side dish. I was hoping with the beans it might work as a main dish for dinner, but after trying it I put some boca chick'n patties in the oven to go with it.  as a side dish though, it's great.  My only changes were to use a wild rice brown rice combo and to roast the red pepper along with the cauliflower. 

green beans and grape tomatoes
- I used this more for inspiration, and ended up with a new favorite vegetable side dish, which I've made a few times now. I used green onions for the shallots, and some balsamic vinegar instead of fennel.  I tossed everything together and roasted it in the oven and it was absolutely delicious.

red lentil patties in pita
- these came out amazing!! I used some store-bought "spicy mango chutney" which really made it excellent.  I used chickpea flour and part of a sweet potato for the potato and added some black pepper, and served with tomatoes.  my husband and i both loved it.  i will definitely be making this one again.

garden gazpacho
-didn't like this but i've never had gazpacho, so it could be I just don't like gazpacho

italian rice with seitan and mushrooms
-a good hearty dish but not too exciting. I used tofurkey kielbasa instead of seitan, wild rice/ brown rice for the rice, and extra red pepper flakes. I cut back a little on the fennel and it was still pretty strong. I won't make this again.


quinoa salad with black beans and tomatoes
-delicious. I had wanted to make the V'con mango/quinoa salad for lunches at work, but the mango hadn't ripened so I opted to make this instead. I thought I was going to be disappointed b/c I love the V'con recipe, but I wasn't at all.  This dish is simple and delicious. I used green onions and red wine vinegar. 

curried chickpea patties

- fabulous! these turned out wonderfully.  I baked them instead of frying.  The texture was maybe just a little bit too chewy, but the flavor was delicious.  I served these in pita bread. Yum. 

quinoa stuffed zucchini
- very very good.  i liked it enough that i will probably make it again.  very nice seasonings and flavor, especially from the sun dried tomatoes. .  i don't think it's good enough to be the star of a meal, but I paired this with vegweb's eggplant pomodoro and it was a fantastic dinner.


Very pretty meal!


tofu with lemongrass and snow peas - I grew to like this as leftovers because I put in too much red pepper flakes (1 tsp). The heat mellowed as leftovers, so then it was perfect! I also increased the veggies: I kept 300g snowpeas, but added 300g broccolini and 2 red bell peppers. As such I increased the soy sauce and mirin to compensate for the added bulk. Yum!


spiced tomato and peach relish - Fantastic.  This is a cooked relish that has the perfect combo of sweet and spice with tomatoes, onions, peaches, and raisins along with a touch to crushed red pepper.  I added a little salt because tomatoes need salt to satisfy my tastes.  It was so good I ate it all alone as an appetizer while I was cooking the rest of dinner instead of being able to save it for dinner.


boccoli and white beans with potatoes and walnuts - Quite good....the combination of of the main ingredients with garlic, crushed red pepper, savory and lemon juice was excellent.  I used regular Idaho baking potatoes instead of fingerling.


Moroccan Lentil and Chickpea Soup - mmmm, this was great and SO easy to make. Just a quick saute of base veggies and then you simmer everything for an hour. Love that! I added some frozen green beans and fresh baby spinach at the end, just cuz I like lots of green veggies in my soups. I omitted the Harissa sauce because my toddler doesn't like spicy food. I served this with the Chilled Cucumber Salad and they went well together. (lebkuchen)

Chilled Cucumber Salad - this was a nice, easy variation of a classic dish. I actually did a couple of the variations she suggested - I subbed scallions for the red onion, and parsley for the dillweed. I'd make this again. (lebkuchen)


quick pinto potato empanadas
I changed the filling up a bit, but kept the basics-did black beans instead of pinto, green salsa instead of tomato, and added some chopped tomatoes. My puff pastry was a bit dried out, but these were still delicious, and so simple. So many different variations you could do, and incredibly quick.


Basic Balsamic Vinaigrette - this was so simple, but it was so good. Nice and creamy. I even made a couple of changes - I used regular white onion instead of shallot, and I reduced the EVOO from 1/2 cup to 6 tbs. It was really, really good! I'd definitely recommend cutting back on the oil because the dressing was still nice and creamy and tasted fabulous. I might even try 5 tbs next time.


creamy cashew fettuccine with mushrooms and peas

Loved this sauce!  But, from now on, I will skip baking it after sauce is done.  Baking seemed to dry it out, imo. 


chickpea tuna salad in avocados
I like this. For me this version of chickpea salad is more like chicken or egg, because I like a lot of mustard and pickle for a tuna salad type. This is nice and light. I just mashed the chickpeas instead of processing. I like the addition of the veggies for this, and I added some carrot and tomato. I only used a sprinkle of kelp, and added some dill. Fun in the avocado.

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.


southwestern quinoa salad with pinto beans and corn
- I've made this a few times.  I don't like it quite as much as the black bean quinoa recipe, but it's still really good.

roasted vegetable strudel
- made this with what I had on hand (no asparagus, brown mushrooms) and used puff pastry instead of phyllo.  I added a lot of garlic and a little balsamic  vinegar to the vegetables. It could still use a little more flavor, but I guess that's why she recommends putting sauce on top (hollandaze).  The puff pastry worked alright, although the filling was kind of liquid-y, so some parts were slightly mushy.  It's good, and I will probably make something similar to this again but with a different sauce.

hollandaze sauce
- i blended all but the margarine in my vitamix. i've never had hollandaise before, but this had an interesting consistency - very thick and "eggy," unlike anything else i've made.  I had to keep adding water as it was heating with the margarine on the stove to thin it out. I didn't care much for the flavor of the end product- basically just mustard+ lemon

black bean burgers
- i don't like these as much as other veggie burgers from the book, but they are still good.  The flavor is good but it gets a little lost once made into a sandwich with all the typical burger topping/condiments, so I would add more seasoning next time.  Mine also didn't firm up that well (I baked it in the oven), so I would also add more flour.  I liked these more than the black bean burgers from V'con.

sesame udon salad with adzuki beans and baby spinach
- this was just alright for me. I don't like a super strong sesame flavor, so I used a combo of sesame + peanut oil.  I also used soba noodles and added shredded carrots, lemon juice, rooster sauce, and lots of soy sauce.  I don't think I've ever had beans in an asian noodle dish, and it worked, but I kept looking at them and thinking "shouldn't you be tofu?".  This dish is pretty good, but not good enough for me to make again.


Baked pasta shells and broccoli - Hated it.  I had high expectations for this because the last time I made a dish with the Mornay-style cheeze sauce it was amazing.  It dried out, the broccoli was over cooked and I lightly steamed it for only about one minute rather than the five suggested.  Just didn't come together or taste good at all. 

I'll take suggestions on what to do with the leftovers because I don't waste this much food.  I'm thinking maybe a can of diced tomatoes.



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