silken tofu

Chocolate Ice Cream

October 5, 2012 By Patrick McGilvray

Marinated Tempeh & Eggplant Stir-Fry

This stir-fry makes for a quick and easy meal and works with a variety of vegetables – I use whatever I can find in the fridge! Tempeh provides over 18 grams of protein per serving (even more than tofu!) and the dark, leafy greens are rich in iron and anti-oxidants. 1/2 cup tamari 1 TBL…

I’ve tried every kind of vegan and gluten-free pancake mix and recipe I could get my hands on. None of them are as good, or as amazingly simple, as these! One of the reasons I love these so much is I don’t have to stock my pantry with 10 kinds of gluten-free flour. There are…

Apples, raisins, carrots – these muffins are a favorite here at The Vegan Road. Super moist and full of flavor, they will disappear from your kitchen quickly. I like to use a sweet apple – Fujis are my personal favorite – but feel free to use a more tart variety or whatever is in season….

I am a big fan of Mexican food and since ditching the dairy I have craved this hearty, home-cooked enchilada casserole. When I found a similar recipe on VegNews I just had to try it and I’ve tweaked it a bit here. I prefer green enchilada sauce and green tomatillo salsa, but feel free to…

We LOVE granola! Seriously, we eat it every day. I mix it into hot oatmeal, I use it to make amazing banana-granola pancakes, the kids like it as cold cereal with almond milk, we even eat it dry as a snack. The problem is that really good quality granola is expensive. So, we set out…