VEGAN RECIPES – Page 6 – Easy Vegan Recipes (2024)

Ingredients.

For the peanut sauce: ⠀
1 cup unsalted skinned peanuts⠀
5 tbsp. Coconut sugar⠀
1 1⁄2 tsp. dried sriracha ⠀
3 cloves garlic, minced⠀
1 serrano chili, stemmed and chopped finely ⠀
3⁄4 cup coconut milk⠀
1 tbsp. cider vinegar⠀
Salt, to taste ⠀

Method.

1. Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 7 minutes.⠀

Transfer to a food processor, let cool.
⠀
2. Process the peanuts until finely ground. Add sugar, garlic, and chili, process until it is a finely processed. ⠀

3. Transfer this paste to skillet, stir in the coconut milk, sriracha. Heat over medium heat, stirring often, until oil begins to separate from paste, 5 minutes. ⠀

4. Stir in vinegar, salt to taste, and about 1/2- 3⁄4 cup water; simmer until it is of a soupy consistency, about 3 minutes. cool, set aside.⠀

Noodles: ⠀
1 lb linguine⠀
Cook noodles per package instructions, drain (reserve about a cup of the water) set the noodles aside⠀

Veggies Prep:⠀
Veggies (carrots, peppers, cabbage, green onions, broccoli) ⠀
2 tbsp olive⠀
Salt, to taste ⠀
2 cloves of garlic, minced⠀

Other ingredients (to be used in the end)⠀
Fresh cilantro⠀
Juice of 1 lime⠀

Method.

1. In a wide skillet, add olive oil, 2 cloves of garlic, sauté for 30 seconds.⠀

2. Add all the veggies, sprinkle some salt 2-3 tbsp water and cover and cook for 5-7 minutes on medium heat, stirring every 2 minutes in between). The veggies should be done but still have a crunch to them.
⠀
3. Once the veggies are done, transfer to a plate, set aside .⠀

4. To assemble the noodles.⠀

5. Add cooked noodles to the veggies in the skillet, add the peanut sauce, a few spoons at a time, toss well. You may add more sauce if you like. If it appears too thick and creamy, add the reserved pasta/noodles water. Top with chopped cilantro, lime juice.

6. Serve hot. Enjoy!

Makes 6 servings

Ingredients.

1/2 of large watermelon
1 block of vegan feta.vegan feta.
1/2 cup blueberries
1/2 cup strawberries sliced
Handful of fresh mint chopped coarsely

Dressing:
Juice from 1 lemon
1 tsp of agave
2 tbsp of extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper

Method.

1. Slice the watermelon in 1 inch cubes.

2. Add to the bowl, add the sliced strawberries, blueberries, feta, mint.

3. In a small bowl, combine dressing ingredients mix well. Drizzle the dressing over the watermelon feta salad. Enjoy!

Serve with limes wedges, cilantro, scallions chopped roasted peanuts.

Ingredients.

4 tbsp olive oil, divided
14 oz. package firm tofu, patted dry, cut into ½” cubes
Kosher salt
1 white onion, thinly sliced
3 cloves garlic, minced
1 piece of ginger, grated
⅓ cup red curry paste
6 cups of any type of vegetable, cut into bite-sized pieces (summer squash, eggplant, green beans, carrots, broccoli, cauliflower, mushrooms)
1 can unsweeten full fall coconut milk
2 cup broth (vegetable, chicken, beef)
8 oz. Vermicelli noodles

Method.

1. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Cook tofu in a single layer, until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel to drain oil and season with salt.

2. If using seafood or chicken, season protein with salt before cooking, cook until cooked though, remove from skillet and set aside.

3. Heat remaining 2 tbsp oil in a large pot over medium-high heat. Add onion, garlic, grated ginger, and a pinch of salt. Cook until onion is soft and is fragrant, 4 minutes.

4. Mix in curry paste, and cook stirring occasionally, until it is darker in color, 1-2 minutes, Add in vegetables and cook, tossing often until vegetables begin to soften, about 6 minutes.

5. Pour in coconut milk and broth, let simmer for 5-7 minutes, stirring occasionally. Add tofu or protein to curry and stir again to combine. Season with more salt if needed.

For the noodles:

1. Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.

2. Divide noodles into bowls and pour curry broth over noodles. Top with cilantro, scallions, and chopped peanuts. Serve with lime wedges.

Perfect For A Quick And Easy Snack!

Ingredients.

3 medium sized carrots (I used rainbow carrots)
11/2 cups cooked chickpeas (preferably skin removed for a smoother consistency)
1/2 cup tahini
4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided
2 cloves of garlic
3-4 tbsp lemon juice (according to taste)
1/2 tsp ground cumin
1 tsp ground cayenne
Salt, to taste

Method.

1. Wash the carrots and dice them into smaller pieces.

2. Heat a cast iron skillet to medium and add about a tbsp of EVOO.

3. Add the carrots to the skillet, sprinkle some salt, and sauté them until they are cooked through and tender. You may cover the skillet to make the carrots cook faster and evenly. This takes about 15-20 minutes. Set aside.

4. In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt.

5. Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend. Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning.

6. Add the remaining olive oil. Serve with chips or toasted flatbrea. Enjoy

Ingredients.

2 lbs of bok choy, washed and julienned
1 package of wonton/dumpling wrapper
1 box of firm tofu, drained & mashed
¼ cup of saute mushrooms
1 tbsp black bean sauce
1 tbsp corn starch
salt to taste

Spicy sauce (whisk all ingredients in a bowl until sugar dissolves):
2 tbsp soy sauce
2 tbsp chili oil with chili crumbs
1 tbsp sesame oil
1 tsp Chinese black vinegar
1 tsp grated ginger
1 tsp sugar
Oil

Method.

1. Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies.

2. Set aside for 15-20mins. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.

3. Place both ingredients in a big bowl.

4. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, cornstarch, combine well & season if needed.

5. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Place wontons on a steamer basket and steam for 15mins in high heat.

6. Remove and serve warm with spicy sauce. You can serve sauce on the side or as pictured and enjoy.

Try this Korean recipes. The bowl is filled with different veggie side dishes served with some rice and gochujang (red chili paste)

Ingredients.

1 zucchini, cut into half moons
1 large carrot, shredded
1 cup beansprouts
8 oz shiitake mushrooms, thinly sliced
2 cup chopped napa cabbage
1 cup packed spinach leaves
2 scallions, chopped
1/2 block extra firm tofu
1/2 block silken tofu
1/2 tsp turmeric powder
1/2 tsp garlic powder
1 tbsp nutritional yeast
Sesame oil, salt, rice vinegar, tamari/soy sauce, and coconut amino for cooking
Gochujang for serving

Method.

Cook the rice according to package instruction.

In a large pan, heat a drizzle of oil, sauté half of the chopped scallions till aromatic, add the tofu and break it into smaller pieces with your spatula, season with turmeric, garlic powder, nutritional yeast, stir to combine evenly, add a pinch of salt to taste.

​Cut and prep the vegetables, sauté cabbages, carrots, zucchini, and shiitake mushrooms separately, season with salt, tamari/soy sauce and coconut amino to taste, finish by sprinkling on some sesame seeds and chopped scallions.

Bring a large pot of water to boil, blanch the spinach and beansprouts separately, each for about one minute, then run them under cold water to stop the cooking, toss each vegetable with some sesame oil, rice vinegar, and tamari/soy sauce to taste.

​Assemble the bowl, top with a dollop of gochujang. Enjoy.

Make this for your noodle bowl, rice bowls and even vegan poke bowls!

Ingredients.

​1/2 cup freshly squeezed orange juice
1 tbsp tamari or soy sauce
1 tbsp agave or maple syrup
1 tbsp rice wine vinegar
1 clove garlic, minced
1/8 tsp freshly grated ginger
1 tbsp orange zest pinch or two chilli flakes
1 tbsp cornstarch + 1 tbsp water (mixed together separately before adding to sauce)
Tofu: 1 block extra firm tofu cornstarch (corn flour)

Method.

1. For a more chicken-like texture, freeze tofu in its liquid, thaw out again and squeeze out any excess liquid.

2. Break into pieces and coat generously in cornflour. Fill a small bowl with cornflour and roll each piece of tofu around in it to make sure it’s thoroughly coated.

3. Shallow tofu fry at medium heat in a non-stick pan with your frying oil of choice.

4. Turn pieces until they are golden and crispy on all sides. While tofu is frying, prepare your sauce by mixing all ingredients and heating in a saucepan until it starts to thicken.

5. Pour into pan of tofu and stir together until all pieces are coated in the orange sauce. serve with rice or noodles and your favourite veg, and garnish with green onions, toasted sesame seeds, and orange zest! Enjoy.

Serve it with your fave pasta and salad.

Ingredients.

1 tbsp avocado oil
1 tsp cayenne (optional)
1 tsp sea salt
​2 cups cooked chickpeas
1 block tempeh, cubed
1 large onion, chopped
3 medium cloves garlic, minced
1 can full fat coconut milk
⅓ cup crushed tomatoes
2 heaping tbsp tomato paste
2 tbsp sweet paprika

Method.

1. In a pot heat up the oil then add the onion and cook until translucent and golden at the edges, ~5 minutes.

2. Add the tempeh and garlic and cook 3 mins, stirring regularly to prevent burning.
Add the tomato paste and stir for 1 minute then add the chickpeas, coconut milk, crushed tomatoes, paprika, cayenne and sea salt. Stir, cover and simmer for 9-10 minutes then remove from heat.

3. Serve topped with fresh thyme (optional) with your choice of pasta and side veg. Enjoy!

Ingredients.

1 tbsp nutritional yeast (optional)
1/2 tsp sea salt
black pepper, to taste
1 red chilli pepper (or a few pinches chilli flakes)
2 cloves garlic
1/2 cup cashews
​2 red bell peppers
250g cherry tomatoes
1/4 cup water
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
250g fettuccine noodles (gluten-free or wheat)
fresh basil, to garnish

Method.

1. Deseed bell peppers and cut into quarters. slice cherry tomatoes in half. peel garlic.

2. Line a baking tray with parchment paper and place bell pepper, tomatoes, chilli pepper (whole), and garlic onto it. drizzle everything with olive oil and sprinkle with a little sea salt. roast for 1 hour at 150 C/300 F/gas 2-3.

3. Soak cashews in boiling water for at least 20 minutes until softened. drain before using.
remove veg from oven and set aside some tomatoes to garnish the dish to a blender or food processor, combine the rest of the tomatoes, along with bell pepper and garlic.

4. Scoop out the inside of the chilli pepper and use as much or as little as you’d prefer, depending on your spice tolerance.

5. Add cashews, water, olive oil, white wine vinegar, nutritional yeast, and sea salt and blend until smooth. season with pepper to taste.

6. Cook fettuccine to al dente, according to instructions on the package. before draining, reserve some of the pasta water, about 1/2 cup (you won’t need to use it all).

7. Drain pasta and transfer back to pot. pour in sauce and stir together well over low heat until noodles are completely coated. add a little pasta water to keep it nice and saucy, 1 or 2 tbsp at a time.

8. Serve up and top with the rest of the roasted cherry tomatoes as well as some fresh basil leaves. drizzle with a little more olive oil, some cracked black pepper, and enjoy!

​Serves 8-10

Ingredients.

1/4 C tomato paste
4 oz chipotle peppers in adobo sauce, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce or liquid aminos
14 oz can kidney beans, drained
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt and pepper
2 tbsp unsweetened cacao powder
1 yellow onion, chopped
4 cloves garlic, minced
1 sweet potato, cubed
3 celery stalks, sliced
2 carrots, sliced
2 red bell peppers, chopped
2 tbsp hot chili powder
1 tsp paprika
28 oz canned diced tomatoes
14 oz can pinto beans, drained
1 C water or vegetable broth
14 oz can black beans, drained
1 C yellow sweet corn
1 lime, juiced
1 tbsp maple syrup
1 tbsp sriracha optional
2 C baby spinach, roughly chopped
1/2 bunch cilantro, chopped
1 C fresh cherry tomatoes, halved

Method.

1. Heat 1 tbsp olive oil or water in a large Dutch oven over low heat.

2. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.

3. Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.

4. Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.

5. Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted.

6. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice. Serve hot topped with recommended toppings.