VEGAN RECIPES | Smashed Avocado and Chickpea Salad Sandwich By trialandeater.com
This Smashed Avocado and Chickpea Salad Sandwich is an easy vegan recipe to throw together for a healthy lunch or dinner with only 5 main ingredients (plus bread).
Prep time: Total time:
Yield: 3 Servings
Ingredients: 15 oz. chickpeas (1 1/2 cups), drained and rinsed 1 cup avocado 1/2 lemon 1/4 cup chopped fresh cilantro 1/2 cup diced red onion (more for serving as desired) sea salt to taste sandwich bread tomato slices for serving etc etc
Instructions:
In a medium bowl, smash rinsed chickpeas and avocado with a potato masher or fork.
VEGAN RECIPES | Vegan Chickpea Meatball Subs With Homemade Mozzarella By thecuriouschickpea.com
These mouth watering meatball subs are completely vegan! Stuffed with easy chickpea meatballs, marinara, pesto, and homemade vegan mozzarella and baked until hot and toasty.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 cup cooked grain (brown rice, quinoa, bulgur, etc.) 1/2 cup pecans 2 cloves garlic, peeled 15 oz can chickpeas, drained and rinsed 1/4 cup nutritional yeast or vegan parmesan 2 tbsp sun dried tomatoes, roughly chopped 1 tbsp olive oil 1 tsp dried oregano 1 tsp dried basil 1 tsp salt
Instructions:
In a food processor add the cooked grain, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs. Process until ground into a thick mixture. Add the rest of the chickpeas and pulse until they are coarsely chopped.
Preheat the oven to 375 ºF, and shape the mixture into balls using about 1 1/2-2 tbsp per ball. A cookie scoop makes quick work of this.
Pour a little oil into a small baking tray and spread to coat. Place the balls on the greased tray and roll them around to coat in oil. Bake for 15 minutes, flip, then bake another 10-15 minutes until golden.
VEGAN RECIPES | Vegan Scalloped Potatoes By karissasvegankitchen.com
Great as a side dish - or a main meal, let's be real - these homemade scalloped potatoes are totally vegan and totally DELICIOUS. This recipe is also oil-free, soy-free, and gluten-free.
Yield: 1 Servings
Ingredients: 5 cups potatoes about 800 grams 2 cups non-dairy milk, plain unsweetened 1 cups vegetable stock 1/3 cup nutritional yeast 1 tsp or cube vegetable bouillon optional but adds flavor and salt 1 tsp onion powder 1/2 tsp garlic powder 1/2 tsp dried thyme leaves 1/4 tsp paprika pepper to taste
Instructions:
Peel and thinly slice the potatoes - a mandoline slicer will work best so your potatoes are the same thickness. I recommend using a 2.5mm blade.
Submerge your potato slices in a bowl of cold water to prevent oxidation.
VEGAN RECIPES | How To Make Vegan Cheese - Vegan Provolone By thehiddenveggies.com
How to make a basic vegan cheese using coconut milk and free of dairy, gluten, soy and nuts. Vegan provolone flavored cheese.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 can coconut milk full fat 1/2 cup hot water 1 tsp salt 1 tbsp + 1 tsp nutritional yeast 2 tbsp agar agar powder 1 tsp tapioca flour (aka tapioca starch) 1/2 tsp lemon juice 1/4 tsp garlic powder etc etc
Instructions:
Prepare cheese molds by spraying a glass bowl or container with spray oil or rub any neutral flavored oil on the molds to prevent sticking. (Recipe will make about 2 cups of cheese).
Pour the can of coconut milk into a sauce pan.
Put 1/2 cup of hot water into the empty coconut milk can to melt all the remaining coconut milk and add the water to the pan.
VEGAN RECIPES | Crispy Breaded Tofu Nuggets By cozypeachkitchen.com
These bite sized tofu nuggets made with panko bread crumbs. They're perfect with dinner or as an appetizer!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 block (14 ounces) extra firm tofu 1/2 cup vegetable broth 1 tablespoon soy sauce 1/2 cup all-purpose flour 2 flax eggs or eggs (1 flax egg= 1 tablespoon flax + 3 tablespoons water) let flax eggs sit 5 minutes before using 1 cup panko bread crumbs 1 and 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper optional - makes it spicy!!
Instructions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Slice the tofu into 10 squares: Cut the tofu into 5 slices along the long edge, then cut each column in half to make squares. Lightly press each slice of tofu with a paper towel to remove some of the water.
To make the marinade, stir together the vegetable broth and soy sauce in a shallow pan. Marinate the tofu in the vegetable broth mixture for at least 10 minutes.
VEGAN RECIPES | Baked Orange Cauliflower By kirbiecravings.com
Crispy baked cauliflower pieces are coated in an orange sauce. It's like orange chicken but with cauliflower instead!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1/2 head of cauliflower cut into bite-sized florets 2 cups panko breadcrumbs Kikkoman brand preferred for even baking 2 large eggs whisked 2 tbsp water 1/4 cup + 2 tbsp orange juice 1/4 cup granulated white sugar 2 1/2 tbsp vinegar 1/8 cup low-sodium soy sauce 1 clove garlic minced 1/4 tsp ginger minced
Instructions:
Preheat the oven to 400°F. Set aside whisked egg in a small mixing bowl. Add about 1/2 cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper.
Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Set aside dipped cauliflower on a cutting board or plate, so that more excess egg has a chance to drip off. Repeat with remaining cauliflower.
Take an egg dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Remove and place onto baking sheet. Repeat with remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out. You can do a few cauliflower at a time, but I don't recommend more than 3-4 because your cauliflower won't be as well covered in breadcrumbs.
VEGAN RECIPES | Vegan Taquitos With Chipotle Sauce By veganheaven.org
These vegan taquitos with chipotle sauce are the ultimate comfort food! They're filled with a mixture of black beans, corn, and bell pepper. Sooo yummy and incredibly easy to make!
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 2 cups cooked black beans (one 19 oz can) 2 cups cooked corn 2 teaspoons cumin 1 teaspoon smoked paprika powder 1 orange or red bell pepper 1/2 cup vegan mozzarella cheese (or other vegan cheese shreds) 1 red onion, chopped 3 cloves of garlic, minced salt, to taste black pepper, to taste
Instructions:
First make the filling: Place the cooked black beans and the corn in a blender. You can either use canned black beans or cook them yourself, for example in an Instant Pot like I usually do. Pulse several times. Make sure to still leave some texture. You want the black beans to be slightly mashed but most of the corn can still be intact. It should form a sticky mass.
Transfer the bean and corn mixture to a mixing bowl and add the spices, the chopped bell pepper, the vegan cheese, the red onions, and the garlic.
Combine everything with a wooden spoon and taste. If you want it to be more spicy, you can add more smoked paprika powder or red pepper flakes. Just consider that you will also add vegan chipotle sauce on top later.
VEGAN RECIPES | Vegan Mini Pizzas By lazycatkitchen.com
Vegan mini pizzas are crispy, full of texture and flavour. The dough is made a day in advance and stored in the fridge or can used from frozen.
Prep time: Cook time: Total time:
Yield: 20 Servings
Ingredients: 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting 10 g / 1½ tsp salt 1 tsp instant dried yeast 4 tbsp / ¼ cup olive oil 300 ml / 1¼ cups ice-cold water semolina flour, to prevent dough sticking favourite tomato sauce, shop-bought or homemade favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios) 1 tbsp pine nuts, raw 2 small courgettes, sliced thinly on a mandolin
Instructions:
Mix the flour, salt and yeast in a large mixing bowl.
Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
VEGAN RECIPES | No Beef Vegan Stew By rachelama.com
Delicious! Tasty! I want more and more!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 carrots 5 shallots 4 cloves garlic 2 sticks of celery 1 tbsp fresh rosemary 250g tomatoes 500ml vegetable stock (or more to cover the pot) 500g potatoes 3 fresh bay leaves 1 tsp Vegan Worcestershire sauce
Instructions:
Chop carrots and potatoes [into bitesize pieces]; finely slice/ dice shallots and celery.
Place a saucepan/ casserole dish [over a medium/ medium-low heat] and add a drizzle of oil. Once pan is hot, sauté the shallots [for 5 minutes (until they start to turn translucent)] before adding the minced garlic. Mix and sauté [for a couple of minutes].
Season, then stir in the celery and sweat it down a bit [around 7 minutes] before adding the rosemary sprigs (whole), bay leaves and carrots. Continue to stir occasionally and sweat down [for 5-10 minutes].
VEGAN RECIPES | Vegan Avocado Pesto Grilled Cheese By nadiashealthykitchen.com
Vegan Avocado Pesto Grilled Cheese A grilled cheese sandwich with a twist. The twist being this vegan avocado pesto grilled cheese toastie is SO MUCH BETTER than a plain cheese toastie. Add avocado to any sandwich and instantly it’s ten times better! Especially when paired with pesto and cheese. Since reducing my dairy intake, I haven’t really missed cheese all that much.
Yield: 1 Servings
Ingredients: 2 slices of your favourite type of bread 2 slices of cheese (I used vegan cheese) 1-2 tbsp vegan green pesto 1/2 ripe avocado, sliced Handful of spinach leaves etc etc etc etc etc
Instructions:
Some melted butterBrush each slice of toast with a little bit of melted butter, then spread the pesto on the other side.
Add a slice of cheese on top of the pesto, then arrange the avocado slices and top with a few spinach leaves. Add another slice of cheese and top with the other bread, pesto side down.
Heat your grill on medium/high. Once hot, place the sandwich in the middle of the grill and use the handle to press the top plate down. Leave to cook for 3-4 minutes, but check it after 2 minutes. You want to cook it until it’s golden brown.
Easy vegan naan- soft, fluffy flatbread perfect for serving alongside Indian inspired dishes or even using as a wrap or pizza crust. Only 7 ingredients and easy to make!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 teaspoon dry active yeast 3/4 cup warm water 1 teaspoon granulated sugar 2 cups all purpose flour or white whole wheat flour 1 teaspoon salt 3/4 teaspoon baking powder 3 tablespoons coconut cream* the thick white part from a can of full fat coconut milk 2 tablespoons olive oil Optional: melted vegan butter for serving, minced garlic or fresh herbs etc
Instructions:
Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 3-4 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
Place the dough in a large bowl (I wipe out the first bowl I used), cover with a tea towel and let it rise until it doubles in size, about an hour to and hour and a half.
the Taco Crunchwrap is a tasty plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!
VEGAN RECIPES | Vegan Fried Rice By lazycatkitchen.com
Vegan fried rice is a quick mid week dinner idea that is great for using up leftover rice. It's easy to put together, versatile, naturally vegan and gluten-free too.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tbsp soy sauce or tamari (if GF) 2 tbsp rice wine vinegar 1 tbsp mirin or 2 tsp maple syrup 2 tsp Sriracha sauce, more to taste 2 tsp toasted sesame oil 1 small garlic clove, grated finely 2 tsp grated ginger, adjust to taste etc etc etc
Instructions:
Mix all the sauce ingredients together in a small bowl, set aside.
If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
VEGAN RECIPES | Vegan Burrito By lovingitvegan.com
A vegan burrito recipe that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream and guacamole, this is a recipe you’ll return to again and again.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1/2 Medium Onion (Chopped) 1 Tbsp Olive Oil 1/4 tsp Cayenne Pepper 1/4 tsp Dried Chili Flakes 1/2 tsp Ground Cumin 1 15oz (425g) Can Black Beans (Drained) 1 15oz (425g) Can Sweet Corn (Drained) 1/4 cup (60ml) Water Salt and Pepper (To Taste) etc
Instructions:
Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
VEGAN RECIPES | Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes By skinnyms.com
Delicious! Tasty! I want more and more!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar
Instructions:
In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.
Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.
VEGAN RECIPES | Buffalo Chickpea Taquitos By elavegan.com
These Buffalo Chickpea Taquitos are crispy, spicy, and satisfying! No chicken needed for this protein-rich and delicious recipe. The taquitos are gluten-free, vegan, and easy to make.
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 1 tbsp vegetable oil 1 medium sized onion, chopped 2 cloves of garlic, minced 1 bell pepper, chopped 1 1/2 cups cooked chickpeas (or one 15 oz can, drained and rinsed) 1/2 cup tomato sauce (passata) 3 tbsp hot sauce (or more to taste) 2 tbsp plant-based milk 1 tbsp balsamic vinegar Spice mix: 1 tsp onion powder, 3/4 tsp coconut sugar (or brown sugar), 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, sea salt, ground pepper, and chili powder to taste
Instructions:
Using a fork, roughly mash the chickpeas in a bowl.
Heat oil in a pan/skillet over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.
Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.
VEGAN RECIPES | Bang Bang Cauliflower By choosingchia.com
Cauliflower gets battered, baked and then topped off with a sweet and spicy chili sauce!
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 1 cup gluten-free flour (can sub regular flour, spelt flour…etc.) 1 cup almond milk 1/2 tsp salt 1/2 tsp pepper 1 head of cauliflower, cut into florets 1/3 cup sweet chili sauce 1 tsp sriracha 1 tsp soy sauce 2 tsp lime juice 2 garlic cloves, finely chopped
Instructions:
Preheat the oven to 450 degrees F and line a baking pan with parchment paper
Mix the flour, almond milk, salt and pepper together in a bowl until smooth.
Dip each piece of cauliflower into the batter, let any excess batter drip off then place the cauliflower bites on the baking pan.
VEGAN RECIPES | Healthy Spinach Tortillas By elavegan.com
Homemade spinach tortillas with 3 ingredients only (water and salt not counted). This recipe is healthy, gluten-free, vegan, and easy to make. Perfect for people who love wraps, tacos, burritos, enchiladas, quesadillas but cannot consume wheat or corn. Also great for kids since the spinach in these wraps is almost tasteless!
Prep time: Cook time: Total time:
Yield: 7 Servings
Ingredients: 1 cup chickpea flour also called garbanzo bean flour (120 g) 1/2 cup tapioca flour/starch (60 g) 2 oz fresh baby spinach leaves (60 g) 1 - 1 1/8 cup water (240-270 ml) 1/3 tsp salt etc etc etc etc etc
Instructions:
Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!
VEGAN RECIPES | Vegan Buffalo Cauliflower Wraps By runningonrealfood.com
These vegan wraps are comfort food at its finest. The spicy baked buffalo cauliflower wings are so good rolled up with veggies and tangy ranch sauce.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 head of cauliflower, cut into florets (about 4 cups chopped) 3/4 cup brown rice flour 3/4 cup unsweetened almond milk (plus more as needed to adjust consistency) pinch of black pepper 1/2 cup Frank’s Buffalo Sauce 1 package soft tofu 3 tbsp fresh lemon juice 1 tbsp apple cider vinegar etc etc
Instructions:
Pre-heat the oven to 425 degrees F.
Mix the flour, milk and pepper together in a bowl and let sit for 5 minutes. Adjust the liquid if needed to create a thick but slightly drippy batter.
Dip the cauliflower florets into the batter and place on a baking sheet lined with parchment paper or a silicone baking mat.
