This is a very tasty side dish, a compliment to any meal. The walnut sauce is very nice with the sprouts. Brussels Sprouts with Walnut, Miso, Lemon Sauce – License photo Servings: 4 Ingredients 1 pound Brussels sprouts, cleaned and halved ½ cup walnuts, ground 2 tablespoon sesame oil 1 tablespoon miso...

This is really a tasty meal and full of healthy ingredients. We enjoyed the meal with crusty wholegrain bread. It would also be delicious with tabbouleh or a big leafy green salad. Gratin of Cauliflower, Tomatoes, Vegan Chicken and Quinoa Ingredients 16 ounces prepared vegan “chicken” pieces 1 medium head cauliflower, ...

Every year the tomato season is coming to an end in autumn with some green tomatoes still on the plants. This was the first time we have used the green tomatoes and were quite surprised how tasty they are. We really enjoyed the spaghetti sauce with walnut Parmesan. Spaghetti with a green tomato sauce and vegan walnut Parmesan – License photo...

We used walnuts and fresh beets from our garden to make this delicious colorful spread. We use this spread on home made bread or on crackers but it is also good as a dip for vegetables. Vegan Beet and Walnut Spread Yield: 2-3 cups Ingredients 3 medium beets, cooked cup 1 walnuts, toasted 2 tablespoons tahini...

We remade one of the most popular recipes on Vegalicious. This year we are having a abundant zucchini harvest and this great tasting soup is a good use for all those zucchini. Mexican zucchini soup Serving Size: 4 Ingredients 1 small onion, finely chopped 1½ teaspoons vegan margarine 2 cups vegetable bouillon...

These vegan fysh cakes really tasted great, and the chutney was a great addition. They taste nice with a traditional tartar sauce but the gooseberry chutney was very special. Homemade Smoked Vegan Fysh Cakes with a Gooseberry Chutney. Ingredients 8 ounces artichoke hearts (in water) 10-14 squares saltine crackers 1...