cooking.nytimes.com
Stuffing Muffins Recipe
Stuffing is a traditional Thanksgiving accompaniment to the turkey, but turning stuffing into muffins helps them hold their own on the holiday table -- with or without the bird This recipe for stuffing muffins comes from reader Ilene Godofsky of Queens, who writes the Colorful Kitchen food blog (Ms
bread, vegan butter, onion, cloves, celery, flax seed, thyme, rosemary, vegetable broth
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Slow Cooker Vegan Leek and Potato Soup Recipe
By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
vegan butter, olive oil, leeks, yellow onion, carrot, mushrooms, potatoes, vegetable broth, milk, potato starch
cooking.nytimes.com
Vegan Apple Pie Recipe
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015 It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
salt, pastry flour, vegan butter, barley flour, apples, apple juice, raisins, cinnamon, lemon juice, corn starch
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The Fearless Vampire Killer Cupcake
Get The Fearless Vampire Killer Cupcake Recipe from Food Network
vegetable oil, garlic, flour, cornstarch, baking powder, salt, sugar, vegan butter, soy milk, applesauce, vanilla, white vinegar, corn syrup, baking soda, shortening, confectioners sugar, cardamom, fondant
cooking.nytimes.com
Vegan Quick Biscuits Recipe
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
flour, baking powder, salt, vegan margarine, almond, maple syrup