Vegan Butter
Store-bought margarine is full of chemicals and other weird ingredients. Try making your own vegan butter instead - it acts just like the real thing, and tastes similar.
Staple Recipes
I try to cook from scratch as much as possible, rather than relying on store-bought items like non-dairy milk and nut butters. Here are my staple recipes that you’ll find linked from more complicated dishes throughout The Veggie Table.
Also see cooking tips for advice on peeling tomatoes, cleaning leeks, soaking beans, and lots more!
Vegan Crêpe Batter
Make egg- and dairy-free crêpe batter, then serve up a gourmet feast!
Vegan Parmesan Sprinkles
This is a terrific vegan parmesan "cheese" made from nutritional yeast and toasted sesame seeds.
Vegan Pie Crust
This pie crust is made with oil, but is just as tender and flaky as a more traditional butter crust.
Vegetable Stock
Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline - there is no right or wrong recipe for vegetable stock. You can add just about anything.
Condiments & Dressings / Flexible Recipes / French Recipes / Quickies / Raw / Staple Recipes / Vegan Recipes
Vinaigrette
This classic dressing is great on just about any kind of salad.
Yogurt Cheddar Cheese
A firm, sliceable, and somewhat meltable vegan cheddar made from non-dairy yogurt.
Yogurt Cheese
Whether traditional, Greek, or non-dairy, good yogurt makes good yogurt cheese - and it's one of the easiest recipes around.
American Recipes / Appetizers & Side Dishes / Easy Recipes / Quickies / Staple Recipes / Vegan Recipes
Yogurt Monterey Jack
Firm but crumbly, somewhat meltable vegan monterey jack made from yogurt.