Vegan Bean Soup
Deliciously hearty and full of healthy vegetables, this soup makes a great appetizer at any dinner event.
Roasted Carrot and Shallot Soup
Soup exchanger Barb Darling of London serves this caramel-colour soup, speckled with roasted vegetables, throughout the fall and winter.
Hearty Squash and Lima Bean Soup
Drizzle each bowl of soup with lemon juice to add fresh flavour. Serve with your favourite hearty loaf for dipping.
Edamame Vegetable Soup
Pairing flavourful soybeans with healthy vegetables, this delicious soup yields 18 grams of protein per serving.
Chipotle Salsa
Smoky and with a zing of heat, this big-batch salsa brightens up any kind of dish all year round.
Bulgar-Stuffed Acorn Squash
Seasonings of lemon, cumin and parsley make this a bright vegetarian main course for two. It doubles easily.
Tofu and Broccoli in Peanut Sauce
This vegan dish is packed with protein from the tofu and peanut butter. Serve over rice or your favourite noodles, preferably whole grain.
Black Bean and Mushroom Patties
These vegan patties are tasty with a salad or on a bun with sliced tomatoes and lettuce. Saute the mushroom mixture in the sun-dried tomato oil if desired.
Baked Beans with Apples
This no-added-fat quick vegan recipe uses a bit of molasses and the natural sweetness of apples to weigh in at about half the fat and calories of traditional baked beans.
Grilled Black Bean Tofu Kabobs
This intensely flavoured marinade adds sizzle to tofu. Serve these vegan kabobs over hot rice, noodles or spinach.
Spaghetti and Tofu Balls
This dish is easily made vegan by simply switching the Parmesan cheese for nutritional yeast flakes at the end, and making sure the bread crumbs contain no animal products.
Japanese Vegetarian Buckwheat Noodles
This simple dish marries the earthy flavour of buckwheat noodles (soba) with the forest (shiitake mushrooms) and the sea (nori seaweed).
Dairy-Free Cinnamon Walnut Mandelbrot
Canola oil gives these biscotti-like cookies a crispness, which makes them perfect for dipping in coffee or hot chocolate. Vegans can make a slightly crunchier version with egg replacer, a nonanimal product available at health food stores.
Basmati Rice with Carrots, Raisins and Spices (Kabli)
This dish is traditionally made with lamb, but because many AWCG customers at catering events are vegetarian, it has been successfully adapted and is now a particular favourite.
Vegetable Pilaf
Chock-full of bright veggies, this colourful rice dish is a great choice for those looking to add some zest to their dinner plates.
Grilled Vegetable Couscous Salad
This colourful salad makes a great summer side dish or vegetarian main course.
Fragrant Chickpeas with Dates
As part of a buffet at Eid-ul-Fitr, this dish is also made with other dried fruits, such as apricots, raisins and figs.
Layered Guacamole
Chunks of green avocado topped with diced red tomato give this guacamole a festive look. Surround it with Baked Tortilla Chips to scoop up every last bit.
Black Bean Chili with Corn
Spiced perfectly with cayenne pepper, this chili is great as both a dip and to eat on its own.
Wine-Poached Baby Apples with Cipollini
Little Pink Lady apples have beautiful pink and yellow colours. You can use 24 crabapples instead of the novel baby apples.
Lentil Hummus
Drizzle this golden smooth dip with a little extra-virgin olive oil if desired. Serve with celery and carrot sticks and toasted pita wedges. Tahini, a paste made of sesame seeds, is available in most supermarkets.
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