The other magical thing? These cookies require just three ingredients! But did you know that you’ve got the option to also use the liquid in the can? Chickpea liquid, aka aquafaba, is a wonderful stand-in for egg whites in all sorts of recipes. They’re also quite low in calories-and delicious, of course! Tips for Making Vegan Meringue Cookies 1. When whipped, the aquafaba looks exactly like whipped egg whites. The next step is to add a stabilizeryou can use cream of tartar or sugar....

Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Resist overmixing–it will make the pancakes tough. Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)...

Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings. Stir in water, salt, pepper and tomatoes; bring to a boil. Stir in quinoa and reduce heat to medium-low. Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin Cover and simmer, stirring occasionally, for 15 to 20 minutes. Stir in corn and black beans. Simmer, uncovered and stirring occasionally, until the quinoa and corn are tender, about 5 minutes....

This makes a satisfying side dish if you’re cooking for dairy-free or vegan diets. Divide between 2 large baking sheets and spread in an even layer. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan....

Eat this thick and creamy smoothie bowl with a spoon! Banana and frozen berries whip together with a little nut milk for a toppable vegan breakfast. We use fruit, nuts and seeds for topping, but feel free to experiment with whatever you like. Pour the smoothie into a bowl and top with pineapple, kiwi, almonds, coconut and chia seeds. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights. Combine hummus and lemon juice in a small bowl. Thin with water to desired dressing consistency. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Divide the dressing among 4 small condiment containers with lids and refrigerate. Divide baby kale among 4 single-serving containers with lids. When ready to eat, top with 1/4 avocado and the hummus dressing....

Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber. Coat the bottom with cooking spray. Add eggs; cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and roughly chop. Add snow peas and bell pepper; cook, stirring, until just tender, 2 to 3 minutes....

For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. Shake until well combined. (Or whisk in a bowl.) To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat....

Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread. Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium-low; simmer, uncovered, until the cabbage is tender, about 25 minutes....

These vegetable enchiladas are packed with beans, corn, peppers and kale. Using store-bought enchilada sauce is a great way to save timered or green both work well here. Serve these enchiladas topped with your favorite ingredients like sour cream, avocado and cilantro. Photo:Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali Coat a 7-by-11-inch baking dish with cooking spray. Heat 1 tablespoon oil in a large skillet over medium heat....

This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. The layers of butternut squash give the dish a sweet and creamy flavor and texture. This vegetarian lasagna packs comfort in every bite. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until just tender, about 5 minutes....

Enjoy this veggie omelet for breakfast or dinner. Pair it with potatoes or slice of toast for a complete meal. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper. For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet. Cook for 30 to 60 seconds more or until egg is set but shiny....

These vegetarian sliders are a delicious twist on the classic Italian app. Look for soft, pull-apart dinner rolls in the bakery section of your grocery store. Being careful to not separate the rolls, use a serrated knife to cut horizontally through them all. Place the bottom halves in a 9-by-13-inch baking dish. Combine mayonnaise and pesto in a small bowl; spread over the bottom halves. Top with artichoke hearts, peppers, pepperoncini and cheese....