Get ready to spice up your plant-based cooking with these 19 mouthwatering vegan-friendly recipes! Whether you’re a seasoned vegan or just starting out, this collection has something for everyone. From tacos and curries to pasta dishes and comfort food, we’ve got you covered.
In the following pages, you’ll discover a world of flavors and textures that are sure to tantalize your taste buds. Try making Spicy Black Bean and Sweet Potato Tacos for a flavorful twist on traditional Mexican cuisine. Or, indulge in Creamy Coconut Lentil Curry for a rich and satisfying Indian-inspired dish. And don’t even get us started on Roasted Vegetable Buddha Bowl – it’s the perfect way to use up any leftover veggies you have lying around!
In this article, we’ll be sharing 19 recipes that are not only delicious but also easy to make and accessible to all skill levels. So go ahead, get cooking, and discover a world of plant-based goodness that will leave your taste buds dancing with joy!
Spicy Black Bean and Sweet Potato Tacos
This recipe combines the flavors of Mexico with the natural sweetness of sweet potatoes and the heat of jalapeños for a deliciously spicy taco filling. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add onion, garlic, and jalapeño. Cook for 5-7 minutes or until softened.
4. Add black beans to the skillet and cook for an additional minute.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the sweet potato and black bean mixture onto a tortilla and adding your desired toppings.
Cooking Time: 25-30 minutes
Creamy Coconut Lentil Curry
A rich and comforting curry that combines the creamy richness of coconut with the earthy goodness of lentils.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1/4 cup creamy coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add lentils, diced tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper.
3. Bring mixture to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Roasted Vegetable Buddha Bowl
Nourish your body and soul with this vibrant bowl filled with roasted vegetables, quinoa, and a tangy tahini sauce.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
– 2 tablespoons tahini sauce (see below for recipe)
– Salt and pepper to taste
Tahini Sauce:
– 1/2 cup tahini
– 1/4 cup lemon juice
– 1/4 cup water
– 1 tablespoon honey
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potato, bell peppers, red onion, and garlic with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 25-30 minutes or until tender.
4. Cook quinoa according to package instructions.
5. To assemble the bowls, place roasted vegetables over cooked quinoa and drizzle with tahini sauce. Garnish with cilantro if desired.
Cooking Time: 35-40 minutes
Vegan Jackfruit Pulled Pork Sandwiches
Experience the tender, juicy flavor of pulled pork without the meat with these mouthwatering vegan jackfruit sandwiches. By using jackfruit as a substitute for traditional pulled pork, you’ll be amazed at how close it gets to the real thing!
Ingredients:
– 1 can (14 oz) jackfruit in brine
– 2 tbsp barbecue sauce
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/4 cup water
– 4 hamburger buns
– Vegan coleslaw and pickles for serving
Instructions:
1. Drain and rinse the jackfruit.
2. In a blender or food processor, puree the jackfruit with barbecue sauce, smoked paprika, and garlic powder until smooth.
3. Add water to achieve desired consistency.
4. Heat a large skillet over medium heat. Pour in the jackfruit mixture and simmer for 20-25 minutes, stirring occasionally.
5. Assemble sandwiches by spooning the jackfruit “pulled pork” onto hamburger buns. Top with coleslaw and pickles.
Cook Time: 25 minutes
Quinoa and Kale Stuffed Bell Peppers
This recipe is a nutritious twist on traditional stuffed peppers, featuring quinoa and kale for added fiber and vitamins.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 2 cups chopped kale leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked quinoa, chopped kale, onion, garlic, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa-kale mixture, filling to the top.
5. Drizzle the tops with olive oil.
6. Bake for 30-40 minutes or until the bell peppers are tender.
Cooking Time: 30-40 minutes
Zesty Lemon Garlic Chickpea Pasta
A flavorful and healthy pasta dish that combines the brightness of lemon with the richness of garlic and chickpeas. This recipe is perfect for a quick weeknight dinner or a lunchtime meal prep.
Ingredients:
– 8 oz. pasta of your choice
– 1 can chickpeas (14.5 oz.), drained and rinsed
– 2 cloves garlic, minced
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chickpeas, lemon juice, salt, and pepper to the skillet. Stir to combine.
4. Toss cooked pasta with the chickpea mixture until well coated.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Smoky BBQ Cauliflower Wings
Get ready to elevate your snack game with this deliciously smoky and tangy twist on traditional cauliflower wings!
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 2 tablespoons smoked paprika
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Optional: additional toppings such as chopped cilantro or crumbled feta cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, apple cider vinegar, smoked paprika, brown sugar, garlic powder, salt, and pepper until evenly coated.
3. Line a baking sheet with parchment paper and spread the cauliflower mixture in a single layer.
4. Bake for 25-30 minutes or until tender and caramelized.
5. Remove from oven and toss with additional toppings of your choice (if using).
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Vegan Mushroom Stroganoff
A creamy and savory twist on the classic Russian dish, this vegan version is perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup vegan sour cream (such as soy-based or coconut-based)
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces vegan eggless noodles (such as rice-based or quinoa-based)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start browning, about 5-6 minutes.
4. Stir in the paprika, garlic powder, and thyme. Cook for an additional minute.
5. Gradually add the vegan sour cream, whisking continuously to combine. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Season with salt and pepper to taste. Serve the mushroom mixture over cooked noodles.
Cook Time: Approximately 20-25 minutes
Sweet and Spicy Tofu Stir-Fry
A flavorful and spicy stir-fry that combines the sweetness of honey with the heat of chili flakes, perfect for a quick and delicious meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup honey
– 2 teaspoons soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 3 minutes.
3. Add tofu; cook until golden brown, about 5 minutes.
4. In a small bowl, whisk together honey, soy sauce, and chili flakes.
5. Pour the sauce into the wok or skillet; stir to coat tofu and vegetables evenly.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Avocado and Black Bean Salad
This refreshing salad combines the creaminess of avocado with the savory flavor of black beans, perfect for a light and healthy meal or as a topping for your favorite tacos.
Ingredients:
– 3 ripe avocados, diced
– 1 can black beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado, black beans, and red onion.
2. Squeeze the lime juice over the mixture and sprinkle with garlic.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves if desired.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None, as this is a no-cook recipe!
Plant-Based Shepherd’s Pie
A classic comfort food gets a vegan twist with this hearty and satisfying plant-based shepherd’s pie. Layers of sautéed vegetables, lentils, and mashed potatoes come together to create a dish that’s sure to become a new favorite.
Ingredients:
– 1 cup cooked lentils
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened.
3. Add the mixed vegetables and cook until tender.
4. Stir in the cooked lentils, thyme, rosemary, salt, and pepper.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with mashed potatoes, spreading evenly.
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 25-30 minutes
Vegan Spinach and Artichoke Dip
A creamy, cheesy, and indulgably delicious vegan twist on the classic spinach and artichoke dip. Perfect for game day gatherings or as a snack for your next movie night!
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1/2 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a blender or food processor, combine chopped artichoke hearts, spinach leaves, vegan cream cheese, nutritional yeast, lemon juice, and garlic. Blend until smooth and creamy.
3. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until heated through and slightly golden brown on top.
4. Serve warm with your favorite dippers, such as tortilla chips or pita bread.
Cooking Time: 20-25 minutes
Curried Cauliflower and Chickpea Stew
This aromatic stew is a flavorful and nutritious blend of roasted cauliflower, chickpeas, and a hint of curry spice. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric
– 1 can of diced tomatoes (14 oz)
– 2 cups of vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon of oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onions and garlic in 1 tablespoon of oil until softened.
4. Add curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
6. Simmer stew for 20-25 minutes or until flavors have melded together. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Vegan Lentil and Walnut Loaf
A hearty and flavorful vegan loaf made with red lentils, crunchy walnuts, and aromatic spices. Perfect for a satisfying snack or as a base for sandwiches.
Ingredients:
– 1 cup cooked red lentils
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts
– 1/4 cup breadcrumbs
– 1/4 cup vegan tomato paste
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked lentils, oats, walnuts, breadcrumbs, tomato paste, olive oil, smoked paprika, salt, and pepper.
3. Mix well until everything is fully incorporated.
4. Gradually add water while stirring until the mixture forms a thick batter.
5. Transfer the batter to a loaf pan lined with parchment paper.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Maple Glazed Roasted Carrots
Sweet and sticky, these roasted carrots are perfect as a side dish or added to your favorite salad. This simple recipe brings out the natural sweetness of the carrots with a hint of maple syrup.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon pure maple syrup
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss carrots with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
3. Spread carrot mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until carrots are tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Vegan Mac and Cheese with Cashew Sauce
This recipe transforms traditional macaroni and cheese into a rich and creamy vegan delight, using cashews as the base for the sauce. The result is a comforting dish that’s perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound macaroni
– 2 cups water
– 1/4 cup cashew cream (see note)
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegan butter or oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a blender, combine cashew cream, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy.
4. In a large saucepan, melt vegan butter or oil over medium heat. Add the blended cashew mixture and whisk until combined.
5. Combine cooked macaroni with the cashew sauce and stir until coated.
6. Transfer the macaroni mixture to a baking dish and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Chickpea Flour Omelette with Veggies
A protein-rich and gluten-free twist on the classic omelette, this recipe uses chickpea flour to create a fluffy and delicious breakfast or brunch option.
Ingredients:
– 1/2 cup chickpea flour
– 2 eggs
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a bowl, whisk together chickpea flour and eggs until smooth.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Add the diced onion and minced garlic; cook until the onion is translucent.
4. Pour in the egg mixture and let it cook for 2-3 minutes or until the edges start to set.
5. Add the sliced bell peppers and cook for an additional 2-3 minutes, until the vegetables are tender.
6. Fold the omelette in half; cook for another minute.
7. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 8-10 minutes
Vegan Chocolate Avocado Mousse
This rich and creamy mousse is a game-changer for vegan chocolate lovers. Made with ripe avocados, cocoa powder, and maple syrup, it’s a healthier alternative to traditional chocolate desserts.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup non-dairy milk (almond, soy, or coconut)
Instructions:
1. Peel and pit the avocados and place them in a blender.
2. Add the cocoa powder, maple syrup, lemon juice, and salt to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. With the blender running, slowly pour in the non-dairy milk.
5. Continue blending until the mixture is light and airy, like whipped cream (about 2 minutes).
6. Spoon the mousse into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This recipe is ready to eat straight from the blender.
Enjoy your delicious and healthier vegan chocolate avocado mousse!
Homemade Vegan Kimchi
Kimchi is a traditional Korean side dish made from fermented vegetables, usually cabbage or radishes. This vegan version uses a variety of colorful vegetables and a tangy sauce to create a bold and addictive condiment.
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 1 large carrot, peeled and grated
– 1 large daikon radish, peeled and sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup vegan fish sauce (or tamari)
– 2 tbsp rice vinegar
– 1 tsp sugar
– 1/4 cup water
Instructions:
1. In a large bowl, combine cabbage, carrot, and daikon.
2. In a small bowl, mix together chili flakes, garlic, fish sauce, rice vinegar, sugar, and water to create the kimchi paste.
3. Pour the kimchi paste over the vegetable mixture and massage until everything is well coated.
4. Pack the kimchi into a jar or container, pressing out any air pockets.
5. Leave at room temperature for 1-2 days or refrigerate for up to 6 months.
Cooking Time: None (allow time for fermentation)
Summary
Discover 19 delicious and innovative vegan-friendly recipes from the Plant Kitchen. From flavorful tacos to creamy curries, and from hearty bowls to indulgent desserts, there’s something for everyone. Try Spicy Black Bean and Sweet Potato Tacos, Creamy Coconut Lentil Curry, or Zesty Lemon Garlic Chickpea Pasta. Or, indulge in sweet treats like Vegan Chocolate Avocado Mousse. These easy-to-make recipes use plant-based ingredients to create mouth-watering dishes that are perfect for any occasion.
