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  • Vegan Chicken Porridge

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    From 24Vegan’s Kitchen: Chao ga chay/Vegan chicken porridge The broth can be made ahead of time before making the porridge. Broth ingredients 3 lb cabbage 3 lb carrot 7 liters water Boil for 1-2.5 hours until the broth is reduced to about 5.5 liters of soup. When it’s done, lower the flame. Porridge ingredients 2 […]

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  • Vegan Banana Muffin

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    I bake randomly for fun. Ripe bananas make for delicious banana muffins. 🙂 This recipe is for half a dozen. Since the little munchkins have a heightened sense for flavor and smell, I eliminated vanilla extract but included the amount below. Feel free to add chopped walnuts in. Ingredients 3/4 cups all-purpose flour 1/2 cup […]

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  • Vegan Manduguk

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    Korean dumpling soup Soup base: 5 cups vegetable broth 1 cup water 5-6 garlic cloves 2 cups Korean radish 1 tbsp soy sauce soup or light soy sauce 1/2 onion 3 stalks green onion (white part) 3 – 4in dried kelp Ingredients: Rice cake Vegetarian dumplings Carrot Mushroom Squash Garnish: Thinly sliced green onion Thin […]

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  • Imitation Crab Stuffed Pineapple – Thơm Nhồi Cua Chay

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    Courtesy of Chef Aaron Vicks of 24Vegan’s kitchen: Imitation Crab Stuffed Pineapple – Thơm Nhồi Cua Chay Imitation crab does not use actual crab meat, but it contains fish components. We used vegetarian imitation crab meat, found at Asian supermarkets. Ingredients 1/2 pineapple, crushed 1/4 cup vegan sour cream 1 cup imitation crab meat, halved 1 tbsp […]

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  • Yellow Dal

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    Lentils are the second highest in protein and are often a favorite for vegans and vegetarians alike. Today’s lentil recipe is provided by our founder’s good friend Chef Smita Vasant who is also the owner of Saffron Spot in Artesia, CA. Dal means any kind of split lentil. This particular recipe uses mung beans, but […]

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