Plant-based recipes
These plant-based chocolate chip cookies are a crowd-pleaser. This recipe features a medley of ingredients such as non-dairy margarine, karo syrup for sweetness and a flaxseed mixture that acts as an egg substitute.
Don’t miss out on this decadent chocolate avocado pie. The filling is made with creamy avocado and coconut milk and is contained in a crust made from nuts and dates. Enjoy with a cup of coffee or tea to finish off your meal!
Are you looking for a delicious and creative appetizer for your next gathering? Try this simple pear bruschetta, made with creamy almond ricotta and topped with fresh pears, basil and balsamic glaze. We promise that it’ll be a hit!
Try this delicious and compassionate recipe for maple roasted parsnips and pears from Forward Food chef, Amy Symington. This is a perfect side dish for your holiday gatherings!
Looking for the perfect dairy-free dessert for Halloween? These pumpkin brownies are a fall favourite, and for an added bonus, they are egg-free and can be made gluten-free, too!
Pasta lovers rejoice! This pumpkin alfredo puts a fall twist on pasta sauce. The best part? You can use this dairy-free alfredo sauce on any kind of pasta you like!
You don’t need eggs, or any animal products, to whip up scrumptious desserts! Try our cherry and chocolate pavlova made using a cruelty-free egg alternative – aquafaba, the juice that is found in a can of chickpeas.
This Thanksgiving recipe is a classic crowd-pleaser. A lentil shepherd’s pie with herbed tamari gravy, it is a big hit during the holidays and at other family gatherings.
Looking for a delicious holiday roast to serve this year? This plant-based recipe combines kidney beans, mushrooms, oats and arrowroot flour to create the perfect centrepiece roast.
This stuffed acorn squash will be sure to impress your guests at Thanksgiving or your next family gathering. It’s packed with fall flavour thanks to cumin, thyme, rosemary and garlic.
This nacho cheese recipe delivers on the ooey-gooey, savoury nacho cheese flavour that we know and love. You won’t believe how many vegetables are in it, too!
The classic red velvet cupcake gets a vegan spin in this recipe. Made with only plant-based ingredients, non-dairy margarine, non-dairy milks, vegetable oil and vegetable shortening work together to create a fluffy, chocolatey, red cake.