Vegan Recipes

Vegan pumpkin fatayer with a whole-wheat dough and savory pumpkin, onion and spice filling, preserving the original Veg’s Life recipe and photos.

A homemade vegan labneh made from almonds and rice, with lemon and sea salt. Creamy, tangy and made without dairy.

Quick vegan almond and rice labneh for breakfast or yogurt-based dishes, preserving the original method with an updated food-safety note.

Gluten-free vegan black bean mortadella made with beans, chickpea flour and flaxseed, with the original recipe and food-safety notes preserved.

A hearty Middle Eastern vegan lentil kebab made with brown lentils, potato, parsley and spices, baked until firm and served with tahini or hummus.

Simple vegan almond cake made without eggs or dairy, with ground almonds, plant milk and the original Veg’s Life baking method and photos.

Firm chickpea tofu made from chickpea flour, vegetable broth and spices, with step-by-step photos and evidence-based nutrition notes.

Vegan carrot hot dogs marinated for smoky flavor and served with classic hot-dog toppings, preserving the original Veg’s Life carrot-dog recipe.

Vegan vegetable biryani with basmati rice, peas, vegetables and a spicy tomato sauce, preserving the original Veg’s Life recipe and photos.

Homemade vegan ravioli with tofu, parsley and garlic filling in tomato sauce, preserving the original Veg’s Life dough, filling and method.

Homemade vegan oat cheese with optional walnuts and nutritional yeast, firm enough to slice or grate after chilling for four hours.

Simple homemade almond milk from soaked almonds and water, with step-by-step photos, ways to use the pulp, and practical nutrition notes.