Are you interested in adding more plant-based meals to your diet but aren't sure where to start? Perhaps you're a seasoned vegan looking for new culinary adventures, or maybe you're simply curious about exploring the bountiful world of plant-based eating. No matter your motivation, you've landed on the right page.
Each of the recipes we'll share is not only nourishing and delightful but also straightforward to prepare. No specialized equipment or obscure ingredients required – just honest, whole foods transformed into genuinely delectable meals.
We'll explore the myriad flavors and textures that plant-based foods have to offer, from comforting Vegan Mac and Cheese to tantalizing Vegan Tacos, from rich, chocolatey Vegan Chocolate Cake to satisfying Vegan Lentil Soup. Each recipe will be presented with step-by-step instructions, helping you bring these dishes to life in your own kitchen with ease.
So, get your apron on, sharpen your knives, and let's dive into the vibrant world of plant-based cuisine together. These are the 30 plant-based recipes you absolutely have to try – who knows, you might discover your new favorite dish!
30 Plant-Based Recipes
1. Lentil Curry
This easy yet nutritious Lentil Curry is a staple in plant-based diets, offering a healthy dose of protein and fiber. It's a dish that's as comforting as it is flavorful, thanks to the blend of warming spices.
Ingredients:
1 cup dried lentils
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 can coconut milk
2 cups vegetable broth
Salt to taste
2 tablespoons olive oil
Fresh coriander leaves for garnish
Instructions:
Begin by rinsing the lentils under cold water until the water runs clear. This step removes any debris and reduces the natural bitterness of the lentils.
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion to the pot and sauté until it becomes translucent and tender. This usually takes around 5 minutes.
Once the onion is cooked, add the minced garlic to the pot. Cook for another minute, or until the garlic is aromatic. Be careful not to burn the garlic, as this can make the curry taste bitter.
Now, it's time to add the spices. Stir in the curry powder, turmeric, cumin, and chili powder, and let them cook for about a minute. This step will help release the flavors of the spices and infuse them into the onion and garlic mixture.
Next, add the rinsed lentils to the pot. Stir everything together to ensure that the lentils are well coated with the spice mixture.
Pour in the coconut milk and vegetable broth. Stir the mixture and bring it to a simmer.
Once the curry is simmering, reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the lentils are tender. You can check the lentils by taking one out and pressing it between your fingers - it should squash easily.
Taste the curry and add salt to your liking.
Serve the curry in bowls, garnished with fresh coriander leaves for added freshness and color.
This Lentil Curry is a flavorful and hearty meal that's perfect for a weeknight dinner. Pair it with some basmati rice or naan bread for a complete meal that's satisfying and full of plant-based goodness.
2. Black Bean Tacos with Avocado Cream
These Black Bean Tacos are a perfect example of how plant-based eating can be colorful, satisfying, and full of flavor. The star ingredient here is the black beans, which provide a hearty texture and are a fantastic source of protein and fiber. Coupled with fresh vegetables and delightful avocado cream, these tacos are both healthy and delicious.
Ingredients:
For the Black Bean Filling:
2 cans black beans, drained and rinsed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt to taste
For the Avocado Cream:
1 ripe avocado
Juice of 1 lime
1/4 cup fresh cilantro leaves
Salt to taste
For the Tacos:
8 soft tortillas
1 cup chopped lettuce
1/2 cup chopped tomatoes
1/2 cup chopped red onion
1/2 cup chopped cilantro
Instructions:
Begin by preparing the black bean filling. Heat the olive oil in a pan over medium heat. Once hot, add the chopped onion. Cook until the onion becomes translucent, typically taking around 5 minutes.
Add the minced garlic to the pan and cook for another minute. Avoid burning the garlic as it may produce a bitter flavor.
Stir in the ground cumin and chili powder. Let the spices cook for about a minute to release their flavors.
Add the drained and rinsed black beans to the pan. Stir to combine the beans with the spiced onion and garlic mixture. Cook for about 5 minutes, or until the beans are heated through. Season with salt according to your preference.
While the beans are cooking, prepare the avocado cream. In a food processor or blender, combine the ripe avocado, lime juice, cilantro leaves, and a pinch of salt. Blend until smooth.
Assemble your tacos. Warm the soft tortillas in a dry skillet over medium heat for about 30 seconds on each side. Then, spread a generous spoonful of the avocado cream on each tortilla.
Top the avocado cream with the spicy black beans. Add the chopped lettuce, tomatoes, red onion, and cilantro.
Repeat this process until all the tortillas are filled.
There you have it, a delightful and nutritious plant-based meal. These Black Bean Tacos are not just a feast for the taste buds, but also for the eyes with their vibrant colors. They are perfect for a quick lunch or a casual dinner, offering a refreshing and satisfying eating experience.
3. Stuffed Bell Peppers with Quinoa, Black Beans, Corn, and Salsa
Stuffed Bell Peppers offer a wholesome, colorful, and versatile option for a plant-based meal. The quinoa provides a nutty flavor and a good dose of protein, black beans add texture and heartiness, while the corn adds sweetness. The salsa provides a vibrant burst of flavor, rounding off this well-balanced dish.
Ingredients:
4 bell peppers, any color
1 cup quinoa
2 cups vegetable broth
1 can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup salsa, store-bought or homemade
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro leaves, for garnish
Instructions:
Start by cooking the quinoa. Rinse the quinoa under cold water until the water runs clear. Place the rinsed quinoa in a saucepan, add the vegetable broth, and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is cooked and all the liquid is absorbed. Set the cooked quinoa aside.
While the quinoa is cooking, prepare the bell peppers. Cut off the tops of the peppers and remove the seeds and the inner membranes, ensuring not to pierce the bottom of the peppers. You'll be left with hollowed-out peppers ready for stuffing.
In a large bowl, combine the cooked quinoa, drained and rinsed black beans, corn kernels, and salsa. Add the ground cumin, chili powder, and a pinch of salt and pepper. Stir everything together until well combined.
Spoon the quinoa mixture into the prepared bell peppers. Fill each pepper up to the top.
Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for about 30 minutes, or until the peppers are tender.
Remove the peppers from the oven, let them cool for a few minutes, then garnish with fresh cilantro leaves before serving.
The result is a dish that's not just packed with plant-based goodness, but also bursting with color and flavor. The sweet, crunchy peppers provide the perfect contrast to the hearty, spicy filling, making these Stuffed Bell Peppers a meal you'll want to make again and again.
4. Vegan Pad Thai with Rice Noodles, Tofu, and Vegetables
Pad Thai is a popular Thai street food dish traditionally made with shrimp, egg, and fish sauce. This vegan adaptation substitutes these with tofu for protein, while still maintaining the iconic tangy, sweet, and savory flavors that are hallmarks of Pad Thai.
Ingredients:
8 oz rice noodles
1 block of tofu, pressed and cut into cubes
2 tablespoons of vegetable oil
2 cloves of garlic, minced
1 red bell pepper, thinly sliced
2 carrots, julienned
2 green onions, chopped
1 cup bean sprouts
1/4 cup crushed peanuts
Lime wedges, for serving
For the sauce:
3 tablespoons tamarind paste
1 tablespoon soy sauce
2 tablespoons maple syrup
1 tablespoon lime juice
1 teaspoon chili sauce (optional, for heat)
Instructions:
Start by preparing the rice noodles. Following the package instructions, soak or cook the rice noodles. Once they're done, drain and set them aside.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cubed tofu and cook until it's golden brown on all sides. This usually takes around 5-7 minutes. Once the tofu is cooked, remove it from the pan and set it aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic, thinly sliced red bell pepper, and julienned carrots. Sauté the vegetables until they're just tender, which should take around 5 minutes.
While the vegetables are cooking, prepare the sauce. In a small bowl, combine the tamarind paste, soy sauce, maple syrup, lime juice, and chili sauce (if using). Stir until everything is well combined.
Add the cooked rice noodles and the sauce to the pan with the vegetables. Toss everything together, ensuring the noodles and vegetables are well coated in the sauce. Cook for 2-3 minutes until everything is heated through.
Return the tofu to the pan, add the chopped green onions and bean sprouts, and toss again. Cook for another minute.
Serve your Vegan Pad Thai topped with crushed peanuts and lime wedges on the side.
This Vegan Pad Thai is not only satisfying and flavorful, but it's also adaptable. Feel free to experiment by adding different kinds of vegetables or adjusting the sauce to your liking. Enjoy this deliciously tangy, sweet, and savory dish straight from your kitchen.
5. Chickpea Salad Sandwich
This Chickpea Salad Sandwich is a fantastic plant-based alternative to traditional chicken or tuna salad sandwiches. It's made with wholesome ingredients that come together to create a creamy, flavorful filling that's both satisfying and packed with protein.
Ingredients:
1 can (15 oz) chickpeas, rinsed and drained
1/4 cup vegan mayonnaise
1 tablespoon Dijon mustard
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
2 tablespoons dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
Salt and pepper to taste
8 slices of bread
Lettuce leaves, sliced tomatoes, and cucumber for serving (optional)
Instructions:
Start by preparing the chickpeas. Place the rinsed and drained chickpeas in a medium-sized bowl. Using a fork or a potato masher, mash the chickpeas until most of them are smashed, but some whole chickpeas remain. This will provide the perfect texture for your salad.
Add the vegan mayonnaise, Dijon mustard, finely chopped red onion, celery, and dill pickles to the bowl with the mashed chickpeas. If using, also add the chopped fresh dill. Mix all of the ingredients together until everything is well combined.
Now, it's time to season your salad. Add salt and pepper to taste, and give the salad another good mix. At this point, it's a good idea to taste your chickpea salad and adjust the seasoning if necessary.
Spread a generous amount of the chickpea salad onto a slice of bread. If you're using lettuce, tomatoes, and cucumber, place them on top of the chickpea salad.
Top with the second slice of bread to complete your sandwich. Repeat the process with the remaining slices of bread and chickpea salad.
Serve your Chickpea Salad Sandwiches immediately, or store them in the refrigerator for a quick, easy, and delicious plant-based meal that's ready when you are.
This Chickpea Salad Sandwich is a versatile recipe that you can customize according to your preference. Feel free to add other ingredients like bell peppers, grated carrots, or capers to the chickpea salad. Alternatively, you could switch out the bread for a wrap or a bagel, or even serve the chickpea salad on a bed of greens for a gluten-free option. Enjoy this easy and nutritious sandwich as a lunch, dinner, or a snack on the go.
6. Cauliflower Buffalo Wings
This Cauliflower Buffalo Wings recipe transforms ordinary cauliflower into a dish that's bursting with flavor and has a satisfying crunch. These bite-sized florets are baked until crispy and coated in a tangy, spicy sauce, making them an excellent plant-based alternative to traditional buffalo wings.
Ingredients:
1 large head of cauliflower, cut into florets
1 cup almond milk (or any plant-based milk)
1 cup flour (all-purpose or gluten-free)
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup buffalo hot sauce
1 tablespoon plant-based butter, melted
Ranch dressing, celery sticks, and carrot sticks for serving
Instructions:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to ensure the cauliflower wings don't stick to the pan.
In a large bowl, combine the almond milk, flour, garlic powder, paprika, and a pinch of salt and pepper. Whisk everything together until you have a smooth batter.
Toss the cauliflower florets into the bowl with the batter. Make sure each floret gets fully coated with the batter. Shake off any excess batter before placing each floret onto the prepared baking sheet.
Bake the cauliflower in the preheated oven for 20 minutes, until the florets start to become golden.
While the cauliflower is baking, prepare your buffalo sauce. In a separate bowl, combine the buffalo hot sauce and melted plant-based butter.
After 20 minutes, remove the cauliflower from the oven. Drizzle the buffalo sauce over the baked cauliflower florets, tossing them in the sauce until each floret is well-coated.
Return the cauliflower to the oven and bake for an additional 20 minutes, until the cauliflower wings are crispy and have a deep, vibrant color.
Let the cauliflower buffalo wings cool for a few minutes before serving with ranch dressing, celery sticks, and carrot sticks.
Enjoy these Cauliflower Buffalo Wings as a tasty appetizer, side dish, or a main dish. It's a versatile recipe, and you can adjust the level of spiciness to your liking by using more or less hot sauce. You can also try different variations of this recipe, such as BBQ Cauliflower Wings or Garlic Parmesan Cauliflower Wings, by simply changing the sauce. This plant-based dish is sure to become a favorite at your family meals, gatherings, or game nights.
7. Mushroom Risotto
This delicious Mushroom Risotto recipe creates a creamy and comforting dish full of savory flavors from the combination of earthy mushrooms and aromatic herbs. Arborio rice, a starchy, short-grain rice, is key to the creaminess of the risotto. This dish requires patience and constant stirring, but the end result is well worth it.
Ingredients:
1 cup Arborio rice
4 cups vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 cups fresh mushrooms (such as cremini or shiitake), sliced
1/2 cup dry white wine
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic to the pan and sauté for another minute, until the garlic is fragrant.
Add the sliced mushrooms to the pan, stirring occasionally, until they are browned and their liquid has evaporated, about 8-10 minutes.
Stir in the Arborio rice, making sure each grain is coated with the oil. Sauté the rice with the mushrooms for about 2 minutes.
Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
Begin to add the warm vegetable broth to the pan, one ladle at a time. After each addition, stir continuously until the broth is absorbed by the rice before adding the next ladle of broth.
Continue this process of adding broth and stirring until the rice is creamy and al dente, meaning it should be cooked but still have a slight firmness to the bite. This process usually takes about 20-25 minutes.
Stir in the nutritional yeast, if using, and season with salt and pepper to taste.
Serve the mushroom risotto immediately, garnished with fresh chopped parsley.
This Mushroom Risotto is a great main dish for any occasion. You can easily adjust this recipe by using different types of mushrooms or adding other vegetables, such as peas or asparagus, for variation. A well-made risotto is a testament to your skill in the kitchen and is sure to impress at any dinner table.
8. Vegan Chili
This Vegan Chili is a hearty and satisfying dish that's perfect for cold weather or anytime you're in the mood for comfort food. It's loaded with beans, vegetables, and a medley of spices that give it a rich, smoky flavor. The recipe is quite flexible and allows for many variations depending on your preferred ingredients and how spicy you like your chili.
Ingredients:
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 bell peppers (any color), diced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
2 cans (15 oz each) beans (such as kidney, black, or pinto), drained and rinsed
1 can (28 oz) diced tomatoes
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 cup vegetable broth
1 cup frozen corn
Optional toppings: avocado slices, chopped cilantro, sliced green onions
Instructions:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant.
Next, add the diced bell peppers, carrots, celery, and zucchini to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
Add the drained and rinsed beans, diced tomatoes (with their juice), chili powder, cumin, oregano, salt, and pepper to the pot. Stir everything together until well combined.
Pour in the vegetable broth and stir again. Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes to allow the flavors to meld together.
After 30 minutes, add the frozen corn to the pot and stir to combine. Continue to simmer the chili for another 10 minutes until the corn is heated through.
Taste the chili and adjust the seasonings if needed. If you prefer a spicier chili, you can add more chili powder or a pinch of cayenne pepper.
Serve the Vegan Chili hot, with your favorite toppings like avocado slices, chopped cilantro, and sliced green onions.
This Vegan Chili is a great make-ahead dish as the flavors only get better with time. Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze for longer storage. It's a filling, nutritious meal option that's perfect for weeknight dinners or feeding a crowd.
9. Vegan Lasagna
Vegan Lasagna is a delightful and savory dish that brings together the familiar comforts of pasta, tomato sauce, and cheese in a vegan-friendly format. This recipe introduces a homemade vegan ricotta cheese and bechamel sauce that add creaminess and depth of flavor, making it almost indistinguishable from its dairy counterpart.
Ingredients:
For the vegan ricotta:
1 cup raw cashews, soaked overnight or in hot water for at least an hour
1/2 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 clove garlic
1 tablespoon lemon juice
Salt and pepper to taste
For the vegan lasagna:
1 box lasagna noodles
2 jars marinara sauce (24 oz each)
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
2 zucchinis, thinly sliced
2 cups fresh spinach
1 recipe vegan ricotta (as prepared above)
1 recipe vegan bechamel sauce (recipe follows)
Vegan parmesan cheese for topping (optional)
For the vegan bechamel sauce:
4 tablespoons vegan butter
4 tablespoons flour
2 cups unsweetened almond milk
Nutmeg, salt, and pepper to taste
Instructions:
Start with making the vegan ricotta. In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth. Set aside.
Preheat your oven to 375 degrees F (190 degrees C) and cook lasagna noodles according to package instructions.
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
Add thinly sliced zucchinis to the skillet and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, then remove from heat.
To prepare the vegan bechamel sauce, melt vegan butter in a saucepan over medium heat. Whisk in the flour until it forms a paste. Gradually whisk in the almond milk until the sauce thickens. Season with nutmeg, salt, and pepper.
To assemble the lasagna, spread a layer of marinara sauce on the bottom of a baking dish. Lay out lasagna noodles over the sauce. Spread a layer of vegan ricotta over the noodles, followed by the zucchini and spinach mixture. Top with another layer of noodles.
Pour some bechamel sauce over the second layer of noodles. Repeat the layers, ending with a final layer of noodles, some marinara, and bechamel sauce. Sprinkle with vegan parmesan if desired.
Bake the lasagna in the preheated oven for about 45 minutes or until bubbly and golden.
Allow the lasagna to cool for about 15 minutes before slicing. This helps it to hold its shape when serving.
This Vegan Lasagna recipe is a fantastic option for dinner parties, potlucks, or family meals, pleasing both vegans and non-vegans alike. The rich layers and comforting flavors are sure to make this dish a favorite.
10. Vegan Pizza
Crafting your own Vegan Pizza at home can be a creative and fulfilling experience. Vegan pizza doesn't have to be plain or boring - there are countless options for toppings and sauces to experiment with. In this recipe, we're making a classic vegan pizza with a homemade tomato sauce, vegan mozzarella, and an array of colorful, fresh vegetables.
Ingredients:
For the pizza dough:
1 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons sugar
2 1/4 teaspoons active dry yeast
3 1/2 cups bread flour
2 tablespoons olive oil
2 teaspoons salt
For the pizza sauce:
1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
For the pizza toppings:
Vegan mozzarella cheese, shredded
Sliced bell peppers
Sliced red onion
Sliced mushrooms
Sliced olives
Spinach leaves
Cherry tomatoes, halved
Instructions:
Begin with the pizza dough. In a bowl, combine the warm water and sugar, stirring until sugar is dissolved. Sprinkle the yeast over the water and let it sit for 5 minutes, or until the mixture begins to froth, indicating the yeast is active.
Add flour, olive oil, and salt to the yeast mixture. Stir until a dough forms, then turn out onto a floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm area for 1-2 hours, or until it has doubled in size.
While the dough is rising, prepare the pizza sauce by combining crushed tomatoes, minced garlic, basil, oregano, salt, and pepper in a saucepan. Simmer for 15 minutes, then set aside.
Preheat your oven to its highest setting, often 500 degrees F (260 degrees C) or higher. If you have a pizza stone, place it in the oven to heat.
Once the dough has risen, divide it into two pieces for two medium pizzas, or leave it whole for one large pizza. Roll out the dough on a floured surface to your desired thickness.
If you have a pizza peel, place the rolled out dough onto it. If not, a baking sheet turned upside down works as well. Spread a layer of pizza sauce on the dough, followed by a generous sprinkle of vegan mozzarella. Arrange your chosen toppings over the cheese.
Carefully transfer the pizza onto the preheated pizza stone in the oven. If you're not using a pizza stone, simply place your baking sheet in the oven.
Bake for about 10-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and allow the pizza to cool for a few minutes before slicing.
The beauty of this Vegan Pizza recipe is its versatility. Feel free to get creative with your choice of toppings or even the sauce. You might try a BBQ sauce, pesto, or hummus for a change. Making pizza at home allows you to customize to your own tastes and dietary needs, so feel free to explore and experiment!
11. Vegan Sushi
Sushi is a traditional Japanese dish often associated with fish, but it's surprisingly easy to make vegan sushi at home that is equally delicious and satisfying. For this vegan sushi recipe, we will be filling the rolls with a simple and fresh combination of avocado, cucumber, carrots, and tofu. It might seem intimidating at first, but with a little practice, you'll be able to make your own vegan sushi rolls in no time.
Ingredients:
For the sushi rice:
2 cups sushi rice
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
For the sushi rolls:
8-10 nori sheets
1 avocado, sliced
1 cucumber, sliced into thin strips
2 carrots, peeled and sliced into thin strips
1 block firm tofu, pressed and sliced into thin strips
For the dipping sauce:
Soy sauce or tamari for dipping
Instructions:
Start by preparing the sushi rice. Rinse the rice under cold water until the water runs clear. This is to remove the excess starch and prevent the rice from being too sticky.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, you can cook the rice on the stovetop. Simply bring the water and rice to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt are completely dissolved. Set aside.
Once the rice is done cooking, transfer it to a large mixing bowl. Slowly pour the vinegar mixture over the rice and gently fold to combine. Be careful not to mash the rice grains. Allow the rice to cool to room temperature.
While the rice is cooling, prepare your fillings. Slice the avocado, cucumber, carrots, and tofu into thin strips.
Place a nori sheet on a bamboo sushi mat. Wet your hands to prevent the rice from sticking to them, then spread a thin layer of sushi rice over the nori, leaving about 1 inch of nori bare at the top.
Lay a row of avocado, cucumber, carrot, and tofu slices at the bottom of the rice-covered nori.
Roll the sushi tightly using the bamboo mat, applying some pressure to make sure the roll is firm. Wet the bare strip of nori at the top and seal the roll.
Using a sharp knife, slice the sushi roll into bite-sized pieces. Repeat with the remaining ingredients.
Serve your homemade vegan sushi with soy sauce or tamari for dipping.
This vegan sushi recipe is not only flavorful but also versatile. You can easily switch out the fillings based on your preference or what you have on hand. Other delicious filling options include pickled radish, asparagus, bell peppers, or even fruit like mango for a sweet twist. The key is to keep experimenting until you find your perfect roll! Enjoy the art of sushi making.
12. Vegan Shepherd's Pie
Shepherd's Pie is a classic dish that brings warmth and comfort in each bite. Traditional Shepherd's Pie is made with meat and dairy, but it's entirely possible to enjoy a satisfying, plant-based version of this dish. This Vegan Shepherd's Pie recipe is packed with nutritious lentils, a colorful array of vegetables, and a deliciously creamy layer of mashed potatoes. It's a hearty and nourishing meal that's perfect for a cozy dinner at home.
Ingredients:
For the lentil filling:
1 cup green or brown lentils
3 cups vegetable broth
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons tomato paste
1 cup frozen peas
Salt and pepper to taste
For the mashed potato topping:
4 large potatoes, peeled and cut into chunks
1/2 cup unsweetened plant-based milk
2 tablespoons vegan butter
Salt and pepper to taste
Instructions:
Begin with the lentil filling. Rinse the lentils under cold water and drain. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and let it simmer until the lentils are tender, about 20-25 minutes.
While the lentils are cooking, heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
Add the garlic, thyme, and rosemary to the pan, and continue to sauté for another minute until the garlic is fragrant.
Stir in the tomato paste until it coats the vegetables. Then, add the cooked lentils along with the broth they were cooked in. Allow the mixture to simmer for about 10 minutes until it thickens slightly.
Stir in the frozen peas, and season with salt and pepper to taste. Remove from heat and set aside.
Preheat your oven to 400°F (200°C).
For the mashed potato topping, place the peeled and cut potatoes in a large pot, and cover with water. Bring to a boil and let the potatoes cook until they are tender, about 15-20 minutes.
Drain the cooked potatoes, and return them to the pot. Add the plant-based milk, vegan butter, salt, and pepper, and mash until the potatoes are smooth and creamy.
Pour the lentil and vegetable mixture into a large baking dish. Spread the mashed potatoes on top, smoothing them out with a spoon or fork.
Bake the Vegan Shepherd's Pie in the preheated oven for about 20-25 minutes, or until the mashed potatoes are lightly browned.
Let the pie cool for a few minutes before serving.
This Vegan Shepherd's Pie is a testament to the fact that plant-based meals can be just as comforting and satisfying as their meat-based counterparts. The hearty lentils provide a good source of protein, while the array of vegetables contribute various vitamins and minerals. The creamy mashed potato topping is the perfect finishing touch, providing a comforting familiarity to this wholesome dish. Enjoy this vegan take on a classic comfort food!
13. Quinoa Stuffed Avocados
Avocados are not just for guacamole. They are versatile and can be used as a serving dish for an array of tasty fillings. One such filling is a nutritious mix of quinoa, tomatoes, and corn. Quinoa stuffed avocados make a great lunch or light dinner, offering a perfect balance of proteins, healthy fats, and carbohydrates.
Ingredients:
For the quinoa stuffing:
1 cup quinoa
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup sweet corn kernels, fresh or frozen
1/2 red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
1 lime, juiced
Salt and pepper to taste
For the avocados:
4 ripe avocados
Lime juice
Salt
Instructions:
Start by rinsing the quinoa under cold water. Combine the quinoa and vegetable broth in a medium-sized pot. Bring it to a boil over medium-high heat, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the broth and is fluffy.
While the quinoa is cooking, prepare the other ingredients. Halve the cherry tomatoes, chop the red onion, and finely chop the cilantro. If you're using fresh corn, remove the kernels from the cob. If you're using frozen corn, ensure it's thawed.
Once the quinoa is cooked, remove it from the heat and let it cool slightly. Then, add the tomatoes, corn, onion, cilantro, and lime juice. Mix everything well and season with salt and pepper to taste.
Next, prepare the avocados. Cut the avocados in half and remove the pits. Drizzle the inside of each avocado half with some lime juice and sprinkle with a bit of salt. The lime juice will not only add flavor, but it will also help prevent the avocados from browning.
Scoop the quinoa mixture into each avocado half. Make sure to press the mixture down gently so that you can fit as much as possible.
The Quinoa Stuffed Avocados are now ready to be served. Enjoy them as a light lunch or a healthy appetizer.
This recipe is incredibly versatile, allowing you to swap out or add in different vegetables and herbs according to your personal preference or what you have available. For example, black beans, bell peppers, or fresh mint could all be delicious additions to the quinoa mixture. Not to mention, these stuffed avocados are not only delicious and nutritious but also visually impressive, making them a great choice for serving to guests or bringing to a potluck. Enjoy this perfect combination of creamy avocados and flavorful quinoa stuffing!
14. Peanut Stir Fry
Stir fry is a versatile dish that lends itself to creativity and customizability. For this recipe, a vibrant array of vegetables is brought to life with a rich, homemade peanut sauce. The end result is a Peanut Stir Fry that is as tasty as it is colorful. This quick and easy dish can be served over rice or noodles for a satisfying plant-based meal.
Ingredients:
For the stir fry:
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 medium carrots, sliced
1 cup snap peas
1 cup broccoli florets
2 cloves garlic, minced
For the peanut sauce:
1/2 cup natural peanut butter
2 tablespoons soy sauce or tamari for gluten-free
2 tablespoons rice vinegar
1 tablespoon agave syrup or maple syrup
1 teaspoon grated fresh ginger
1/4 cup water
Instructions:
Begin by preparing the vegetables. Wash all the vegetables well and dry them. Slice the bell peppers and carrots into thin strips. Trim the snap peas and cut the broccoli into small florets.
Heat the olive oil in a large pan or wok over medium-high heat. Once the oil is hot, add the sliced bell peppers, carrots, snap peas, broccoli, and minced garlic. Stir fry the vegetables for about 7-10 minutes, or until they're tender-crisp.
While the vegetables are cooking, you can prepare the peanut sauce. In a medium-sized bowl, combine the peanut butter, soy sauce or tamari, rice vinegar, sweetener of choice (agave or maple syrup), and freshly grated ginger. Stir well until all the ingredients are combined. Then, slowly add the water while stirring, until you achieve a pourable consistency. Taste the sauce and adjust the flavors as necessary. You might want to add more sweetener, soy sauce, or ginger, depending on your preference.
Once the vegetables are cooked to your liking, pour the peanut sauce over them in the pan. Toss well to ensure that all the vegetables are evenly coated in the sauce.
Continue to cook the stir fry for another 2-3 minutes, allowing the flavors of the sauce to meld with the vegetables.
Your Peanut Stir Fry is now ready to serve. It can be enjoyed as is, or served over a bed of steamed rice or noodles for a more filling meal.
This Peanut Stir Fry is a testament to the simplicity and satisfaction that can come from plant-based meals. With a rainbow of vegetables and a creamy, flavorful sauce, it's a dish that will delight your tastebuds and nourish your body. It's perfect for a quick weeknight dinner, and the leftovers (if there are any!) taste great for lunch the next day. Enjoy the vibrant flavors and healthful benefits of this delicious plant-based stir fry!
15. Sweet Potato Black Bean Burgers
These Sweet Potato Black Bean Burgers are an incredibly tasty and nutritious take on the traditional burger. Made with wholesome plant-based ingredients like sweet potatoes, black beans, and whole grains, these burgers pack a punch of flavor and nutrition. They're a wonderful meal for those seeking to include more plant-based foods in their diet.
Ingredients:
For the Burgers:
2 medium-sized sweet potatoes
1 cup cooked black beans, rinsed and drained
1 cup cooked quinoa
1/2 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons olive oil for cooking
For the Toppings:
Whole grain burger buns
Lettuce
Tomato slices
Avocado slices
Vegan mayo or other favorite condiments
Instructions:
Start by baking the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes a few times with a fork and place them on a baking sheet. Bake for 45-50 minutes or until tender. Let them cool.
While the sweet potatoes are baking, prepare the quinoa according to the package instructions.
Once the sweet potatoes are cool enough to handle, scoop out the flesh and place it in a large mixing bowl. Discard the skin.
Add the cooked black beans to the bowl with the sweet potatoes. Mash the mixture together until it's well combined but still a bit chunky. You want to keep some texture in there.
To the sweet potato and black bean mixture, add the cooked quinoa, finely chopped onion, minced garlic, cumin, smoked paprika, and a sprinkle of salt and pepper. Stir everything together until it's well combined.
Next, add the breadcrumbs to the mixture. These will help to bind everything together. If the mixture still feels too wet, add a bit more breadcrumbs.
Form the mixture into burger patties. This recipe should make about 6 patties, depending on how large you make them.
Heat the olive oil in a pan over medium heat. Once hot, add the patties (you might need to do this in batches, depending on the size of your pan) and cook for about 5-7 minutes on each side, or until they're crispy and golden brown.
Assemble your burgers with whole grain buns and your favorite toppings. Some good options are lettuce, tomato, avocado, and a spread of vegan mayo.
This Sweet Potato Black Bean Burger is a fantastic example of how satisfying and delicious plant-based meals can be. These burgers are not just a great source of plant-based protein, but also offer a variety of textures and flavors, from the sweetness of the sweet potato to the smoky hint of the spices. Enjoy them hot off the pan, knowing that you're fueling your body with wholesome, plant-based ingredients.
16. Vegan Tofu Scramble
Vegan Tofu Scramble is an excellent, protein-packed breakfast that even non-vegans will enjoy. This recipe uses tofu in place of scrambled eggs, and the end result is just as fluffy and satisfying. A variety of vegetables add color, nutrition, and depth of flavor to this scramble. The best part? You can customize it according to your taste by adding your favorite vegetables or spices.
Ingredients:
14 oz (400g) firm tofu
1 tablespoon olive oil
1/2 medium onion, finely chopped
1 bell pepper, diced
1 medium tomato, diced
2 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup nutritional yeast
Fresh parsley, chopped, for garnish
Instructions:
Drain the tofu and pat it dry with a paper towel. Using a fork, crumble the tofu into the texture of scrambled eggs.
In a large skillet, heat the olive oil over medium heat. Once hot, add the onion and bell pepper. Sauté for 5 minutes, until the vegetables begin to soften.
Add the diced tomato and minced garlic to the skillet. Continue to sauté for another couple of minutes, until the tomatoes have broken down a bit.
Now, it's time to add the crumbled tofu to the skillet. Mix everything together well.
Add the turmeric, smoked paprika, and a good sprinkle of salt and pepper to the skillet. These spices give the tofu a lovely color and flavor that mimics traditional scrambled eggs.
Stir in the nutritional yeast. This ingredient adds a cheesy, umami flavor to the scramble, elevating it to a whole new level of deliciousness.
Continue to cook everything together for a few more minutes, until the tofu is heated through and the flavors have melded together.
Taste and adjust the seasoning if necessary. Sometimes a little more salt, pepper, or nutritional yeast is needed to get the flavors just right.
Garnish with chopped fresh parsley before serving. This adds a touch of freshness and a pop of color to the dish.
This Vegan Tofu Scramble is a versatile and nutritious breakfast option. Serve it with a side of whole grain toast and fresh fruit for a balanced, plant-based breakfast. Feel free to get creative and add in additional vegetables, spices, or even a sprinkle of vegan cheese. It's a breakfast scramble that will keep you satisfied until lunchtime and doesn't skimp on flavor. Enjoy the delightful taste and embrace the power of plant-based eating.
17. Vegan Ramen
Ramen is a traditional Japanese dish that is rich in flavor and hearty enough to make a meal. This vegan version uses a flavorful vegetable broth as the base, with noodles, tofu, and a variety of vegetables to make it a well-rounded dish. This recipe is quite easy to make and is sure to satisfy your craving for a comforting bowl of noodles.
Ingredients:
4 cups vegetable broth
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon miso paste
2 servings of ramen noodles
1 block of tofu, cubed and pan-fried until golden
2 green onions, sliced
1 cup of sliced mushrooms
1 cup of bok choy, chopped
Sesame seeds, for garnish
Chili flakes, for garnish (optional)
Instructions:
Start by preparing the broth. In a large pot over medium heat, combine the vegetable broth, minced garlic, fresh ginger, soy sauce, and miso paste. Bring this to a gentle simmer.
As the broth is heating up, cook the ramen noodles according to the package instructions. Once cooked, drain and set them aside.
While the noodles are cooking, you can pan-fry the tofu. Heat a non-stick skillet over medium heat and add the tofu cubes. Cook until they are golden and crispy on all sides, then set aside.
Back to the broth: once it's simmering, add the sliced mushrooms and chopped bok choy. Let them cook in the broth until they are tender, which should take about 5 minutes.
Now it's time to assemble the ramen bowls. Divide the cooked noodles between two bowls. Pour the hot broth over the noodles, ensuring that the vegetables are equally divided between the two bowls.
Top each bowl with the pan-fried tofu cubes, sliced green onions, and a sprinkle of sesame seeds. If you like a bit of heat, you can also add some chili flakes.
Serve the vegan ramen hot, with chopsticks and a spoon to enjoy both the flavorful broth and the delicious, hearty additions.
Vegan Ramen is a nourishing, satisfying meal that is perfect for a chilly day or when you're in need of some comfort food. It's packed with wholesome ingredients and a flavorful broth that will make you come back for seconds. Plus, it's a great way to use up any veggies you have in your fridge. Enjoy this little culinary trip to Japan right from your kitchen!
18. Falafel Wrap
Falafel wraps are a delicious and satisfying plant-based meal. These wraps are filled with crispy, flavorful falafel, crunchy fresh vegetables, and a creamy, tangy tahini sauce. Here's a step-by-step guide to making these delicious wraps at home.
Ingredients:
For the falafel:
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
For the tahini sauce:
1/2 cup tahini
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic, finely minced
Salt, to taste
For the wraps:
Whole wheat wraps or pitas
Fresh vegetables like lettuce, tomato, cucumber, and red onion
Pickled vegetables (optional)
Instructions:
Start by making the falafel. Soak the dried chickpeas overnight, then drain. Or, use canned chickpeas, rinsed.
Place drained, uncooked chickpeas, and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
Heat 3 inches of oil to 375 in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
While your falafel is cooking, you can make the tahini sauce. In a bowl, whisk together the tahini, water, lemon juice, olive oil, and minced garlic until smooth. Season to taste with salt.
To assemble the wraps, lay your whole wheat wrap or pita on a flat surface. Spread a generous amount of tahini sauce on the wrap. Top with the fresh vegetables and pickled vegetables if you're using them. Then, add the falafel. Roll the wrap tightly, tucking in the sides as you go.
Cut the wrap in half and serve.
This falafel wrap is a colorful, flavorful meal that is filling and satisfying. It's also versatile - you can add any vegetables you like, making it a great option for using up what's in your fridge. Enjoy!
19. Vegan Pancakes
Creating fluffy and delicious pancakes without the use of eggs or dairy may seem like a challenge, but this recipe makes it easy. By utilizing a few simple swaps, you can enjoy pancakes that are not only vegan, but also extremely tasty.
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non-dairy milk (such as almond milk, soy milk, or oat milk)
1 tablespoon apple cider vinegar
2 tablespoons vegetable oil, plus more for the pan
1 teaspoon pure vanilla extract
Instructions:
Begin by combining your dry ingredients in a large bowl. This includes the all-purpose flour, sugar, baking powder, and salt. Stir well to combine.
In a separate bowl, combine the non-dairy milk with the apple cider vinegar. Allow this mixture to sit for a few minutes. This process creates a vegan "buttermilk," and the acid in the vinegar will react with the baking powder in the dry mixture to help your pancakes rise and become fluffy.
After the non-dairy milk and vinegar mixture has sat for a few minutes, add in the vegetable oil and vanilla extract. Stir well.
Pour the wet mixture into the dry mixture and stir until just combined. The batter may still have some lumps, but that's okay. It's important not to overmix the batter, as this can make the pancakes tough instead of tender.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil to the pan to prevent sticking.
Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles start to form on the surface of the pancake and the edges start to look set. This usually takes about 2-3 minutes.
Flip the pancake and cook for another 1-2 minutes, or until the other side is golden brown and the pancake is cooked through.
Repeat with the remaining batter, adding more oil to the pan as needed.
Serve your pancakes warm, with your favorite vegan toppings. This could include maple syrup, fresh fruit, or a dusting of powdered sugar.
These vegan pancakes are sure to be a hit, even with non-vegans. They are fluffy, golden, and perfect for a leisurely weekend breakfast or brunch. Enjoy!
20. Vegan Mac and Cheese
Everyone loves a good, comforting bowl of macaroni and cheese. This vegan version does not compromise on creaminess or flavor. The secret is in the vegan cheese sauce, which uses some surprising ingredients to create a velvety, delicious coating for the pasta. Here is a step-by-step guide to making Vegan Mac and Cheese:
Ingredients:
16 ounces elbow macaroni
1 cup raw cashews, soaked for at least 4 hours or overnight
2 cups unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
Instructions:
Start by cooking your elbow macaroni according to the package instructions. This typically involves boiling a large pot of salted water, adding the pasta, and cooking until the pasta is al dente, or firm to the bite. Once the pasta is cooked, drain it and set it aside.
While your pasta is cooking, you can start making the vegan cheese sauce. Drain your soaked cashews and add them to a high-powered blender or food processor.
To the blender or food processor, also add the unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, turmeric, and paprika. Nutritional yeast gives the sauce a cheesy flavor, turmeric gives it a vibrant color, and the paprika adds a touch of smokiness.
Blend the sauce ingredients together until they are completely smooth. You might need to stop and scrape down the sides of the blender or food processor a few times to make sure everything is incorporated. The result should be a thick, creamy, and vibrant yellow sauce.
Taste your sauce and adjust the seasonings as needed. You might want to add more salt, nutritional yeast, or spices, depending on your preference.
Once the sauce is to your liking, pour it over the cooked and drained pasta. Stir well to ensure that every piece of pasta is coated in the sauce.
Serve the vegan mac and cheese while it's still warm. You might want to sprinkle some extra nutritional yeast or paprika on top for a garnish.
Enjoy your creamy, delicious, entirely plant-based macaroni and cheese!
This Vegan Mac and Cheese is perfect for a weeknight meal, and it's sure to be a hit with both kids and adults. Despite being dairy-free, it's every bit as creamy and comforting as traditional mac and cheese.
21. Vegan Burrito Bowl
Incorporating the robust flavors and satisfying textures of a burrito without the wrap, the Vegan Burrito Bowl is a feast of delicious, plant-based ingredients. With a variety of vegetables, beans, and a hearty grain base, this dish is not only healthy, but also versatile and customizable. Here's how to make a Vegan Burrito Bowl from scratch:
Ingredients:
1 cup brown rice
2 cups water or vegetable broth
1 can black beans, drained and rinsed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 large red onion, sliced
1 ear of corn, kernels removed
1 teaspoon ground cumin
1 teaspoon chili powder
1 ripe avocado, sliced
Fresh salsa
Cilantro for garnish
Lime wedges for serving
Salt and pepper to taste
2 tablespoons olive oil
Instructions:
Start by cooking the brown rice. Combine the rice and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice is cooking, you can prepare the rest of the ingredients. In a large pan, heat the olive oil over medium heat. Add the sliced peppers and onion, cooking until they're soft and slightly caramelized. This should take about 10-15 minutes.
Add the black beans and corn kernels to the pan with the peppers and onion. Stir in the cumin and chili powder. Cook until everything is heated through, another 5-7 minutes. Season with salt and pepper to taste.
Once all of the components are ready, it's time to assemble the burrito bowls. Start with a base of brown rice in each bowl, then top with the vegetable and bean mixture.
Finish off each bowl with a generous scoop of fresh salsa, slices of ripe avocado, a sprinkle of fresh cilantro, and a wedge of lime on the side. The lime can be squeezed over the top of the bowl for a burst of fresh citrus flavor.
Serve the Vegan Burrito Bowls immediately while they're still warm.
This Vegan Burrito Bowl is a flavorful, satisfying meal that can be customized to your liking. Feel free to swap out any of the vegetables for your favorites, or add other toppings like vegan cheese or sour cream.
22. Vegan Tacos
A delicious and satisfying recipe, these Vegan Tacos are filled with spiced lentils, a rainbow of fresh vegetables, and a creamy vegan sauce that ties all the flavors together. Using lentils as the main protein source provides a nutritious and fiber-rich alternative to traditional meat fillings. Let's dive into the details of making these irresistible plant-based tacos:
Ingredients:
For the Spiced Lentils:
1 cup dried green lentils
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
For the Vegan Sauce:
1 ripe avocado
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Salt to taste
For the Tacos:
8 small corn tortillas
1 cup shredded lettuce
1 large tomato, chopped
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
Lime wedges, for serving
Instructions:
Begin with cooking the lentils. In a medium saucepan, combine the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
While the lentils are simmering, heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant. Stir in the chili powder and cumin, followed by the cooked lentils. Season the lentils with salt and pepper, and set them aside.
Next, prepare the vegan sauce. In a blender or food processor, combine the ripe avocado, lime juice, and fresh cilantro. Blend until the mixture is smooth and creamy, then season with salt to taste.
To assemble the tacos, start by warming the corn tortillas in a dry skillet over medium heat. This will make them pliable and enhance their flavor.
Once the tortillas are warm, spread a generous amount of the vegan sauce on each one. Top the sauce with a layer of the spiced lentils, followed by the shredded lettuce, chopped tomato, red onion, and cilantro.
Serve the vegan tacos with lime wedges on the side. Squeeze the lime juice over the tacos for an extra burst of fresh, tangy flavor.
This Vegan Tacos recipe can easily be customized to your preferences. Feel free to add other toppings like sliced avocado, diced bell peppers, or even some vegan cheese. The possibilities are endless when it comes to these flavorful, plant-based tacos.
23. Vegan Spaghetti Bolognese
Who said Bolognese has to be meat-based? This Vegan Spaghetti Bolognese proves that even hearty classics can be turned into delectable plant-based dishes. Featuring a rich sauce made from lentils and a mix of vegetables, this recipe provides all the comfort and flavor of the original. Let's break down the steps for this delightful pasta dish:
Ingredients:
For the Bolognese Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 cup dried green or brown lentils
1 can (28 ounces) crushed tomatoes
2 teaspoons dried basil
2 teaspoons dried oregano
Salt and pepper to taste
For the Pasta:
1 pound spaghetti
Fresh basil, for garnish
Vegan parmesan, for serving
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are soft and the onions are translucent.
Add the lentils to the pot, followed by the crushed tomatoes. Fill the empty tomato can with water and add it to the pot as well. Stir in the dried basil and oregano.
Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cook the sauce for about 30-40 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
While the sauce is simmering, cook the spaghetti according to the package instructions. When the pasta is ready, drain it well.
Season the Bolognese sauce with salt and pepper to taste. If you prefer a more herbaceous flavor, feel free to add more dried basil and oregano.
To serve, divide the spaghetti among four plates. Top each portion of pasta with a generous helping of the Bolognese sauce. Garnish with fresh basil leaves and a sprinkle of vegan parmesan.
The result is a satisfying Vegan Spaghetti Bolognese that is full of flavor and nourishing ingredients. This recipe is a wonderful example of how plant-based meals can be just as hearty and comforting as their meat-based counterparts. Enjoy this delicious dish as a weeknight dinner or prepare it for a special occasion.
24. Vegan Nachos
Vegan nachos make a delectable snack or meal, offering the right balance of crispy chips, tender beans, melted vegan cheese, and a selection of fresh toppings. The beauty of this recipe lies in its flexibility – you can adjust the ingredients to your liking. Here's how to put together a mouth-watering plate of Vegan Nachos:
Ingredients:
For the Nachos:
1 bag of tortilla chips
1 can of black beans, drained and rinsed
2 cups of vegan cheese
1 cup of corn kernels (optional)
For the Toppings:
2 avocados, diced
1 medium tomato, diced
1 small red onion, diced