These delicious vegan recipes will make you go crazy! Who said it is hard to cook vegan food? We made a selection with 6 easy dinner recipes and 4 desserts for you to make, especially when you don’t have much time in your hands. And the best of all: they’re all vegan!
Vegan Slow Cooker Tofu Tikka Masala
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Ingredients:
- 1 (16 ounce) package extra-firm
- Nasoya tofu, drained and cubed
- 3 cloves garlic, minced
- 1 white onion, diced
- 1 red bell pepper, cut into chunks
- 2 medium carrots, sliced
- 1 1/2 cups diced gold potatoes (3 medium gold potatoes)
- 2 cups cauliflower florets
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can lite coconut milk or full-fat coconut milk
- ½ tablespoon pure maple syrup
- ½ tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
- ¾ cup frozen peas
- Fresh chopped cilantro, as garnish.
Instructions:
- In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper.
- Stir to combine. Add in tofu cubes, and give a gentle stir.
- Cook on high for 3–4 hours or low for 6–7 hours.
- Before serving, stir in the frozen peas and allow to cook uncovered for 5–10 more minutes.
- Serve with a side of naan bread, or with brown rice or quinoa.
- Garnish with cilantro before serving. Serves 4–6.
Split Pea Pesto Stuffed Shells (Vegan)
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Ingredients:
Split Pea Pesto:
- 1 cup dry green split peas
- 2 1/4 cups water, divided
- 1/4 cup tightly packed fresh basil leaves
- 1 to 2 tablespoons fresh lemon juice
- 1 to 2 cloves garlic, minced
- 1 teaspoon fine sea salt
- 12 Ounces Jumbo Pasta Shells
- Marinara Sauce for serving
Instructions:
- Combine the split peas and 2 cups of the water in a small saucepan over high heat, and bring them to a boil.
- Once boiling, lower the heat and cover to let the peas simmer until tender, about 25 to 30 minutes.
- Drain and rinse the cooked peas and transfer them to the bowl of a large food processor.
- Use the same pot to cook your jumbo shells according to the directions on the package.
- Preheat the oven to 350ºF and spread a bit of the marinara sauce at the bottom of a glass baking dish. Set it aside.
- To prepare the pesto, add the remaining water, fresh basil, 1 tablespoon of lemon juice, 1 clove of garlic, and the salt to the food processor, and process it together with the cooked split peas.
- Taste the mixture and add more lemon juice or garlic as needed.
- Once the shells are tender, drain them and fill each shell with a large spoonful of the pesto. Arrange the stuffed shells into a single layer in the prepared baking dish and spoon additional marinara sauce over the top of each shell. Bake until everything is heated through, about 25 to 30 minutes. Serve warm, garnished with fresh basil.
Vegan Greek Nachos
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Ingredients:
- 1 bag Real Food From The Ground Up cauliflower tortilla chips
- 1 can organic chickpeas, drained & rinsed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 of a cucumber, diced
- 1/4 cup red onion, diced
- 1/2 cup grape tomatoes, halved
- 1/4 cup tahini
- 1/4 cup (dairy-free) feta cheese
- 2 tbsp fresh parsley
Instructions:
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil.
- In a bowl toss the chickpeas with olive oil and spices. Spread evenly on a baking sheet and bake for 20 minutes, tossing midway. Side aside to cool.
- On a large plate assemble a base of the cauliflower tortilla chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley
Vegan Lasagna
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Ingredients:
For the Lasagna:
- 1 box lasagna noodles
- 1(14-oz) package firm tofu, drained
- kosher salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tsp. dried oregano, divided
- 1(8-oz) package baby bella mushrooms, sliced
- 2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce:
- 1/4 c. olive oil 1/4 c. all-purpose flour
- 2 1/2 c. almond milk (or other non-dairy milk)
- 2 tbsp. nutritional yeast
- 1/2 tsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 2 c. marinara
- 3 tomatoes, thinly sliced
- 1/4 c. thinly sliced basil, for garnish
Instructions:
- Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
- Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
- In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
- Wipe out the skillet and return to medium heat to make white sauce:
- Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper.
- Bring to a simmer and let cook until thickened, 8 to 10 minutes.
- Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles.
- Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper, and remaining oregano.
- Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through.
- Remove from oven and let cool slightly. Garnish with basil and serve.
Summer Pesto
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Ingredients:
- 1 lb. spaghetti
- 2 ears corn, shucked
- 1 medium yellow squash, cut into thick slices
- 1 medium zucchini, cut into thick slices
- 1 small bell pepper, seeded and cut into sixths
- 4 green onions, trimmed
- 2 tbsp. olive oil
- 1 lemon
- 1/2 c. store-bought refrigerated pesto
- 1 pt. grape tomatoes, halved
- 1/4 c. packed fresh parsley, chopped
Instructions:
- Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
- In a large bowl, toss corn, squash, zucchini, bell pepper, and onions with oil and 1/2 teaspoon each salt and black pepper until well coated.
- Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini, and bell pepper for 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions for 2 minutes or until tender and slightly charred, turning occasionally.
- Into a large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice.
- Whisk in pesto and 1/2 teaspoon each salt and pepper.
- Chop squash, zucchini, pepper, and onions; add to bowl with pesto.
- Cut kernels from cobs; add to the bowl along with tomatoes, parsley, and cooked pasta.
- Toss to combine. Serve at room temperature.
Spiced Fresh Tomato Soup
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Ingredients:
For Soup:
- 2 tbsp. olive oil
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1/2 tsp. salt
- 2 cloves garlic
- 1 jalapeño
- 1 1-inch piece ginger
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 2 1/2 lb. tomatoes, roughly chopped
- 2 1/2 c. water
- 2 pocketless pitas
For Topping:
- 1 tbsp. brown sugar
- 2 tbsp. butter or olive oil
- 2 tbsp. unsweetened coconut, finely shredded
- 2 tbsp. cilantro
Instructions:
Making the soup:
- Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
- Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute.
- Stir in ground coriander and ground cumin and cook 1 minute.
- Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
- Using an immersion blender (or a standard blender, in batches), puree soup until smooth.
Making the topping:
- Combine brown sugar in a bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.
Cauliflower “Steaks”
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Ingredients:
- 1 large head cauliflower
- 1 tsp. ground cumin
- 5 tbsp. canola oil
- 1/4 c. loosely packed cilantro, finely chopped
- 1/4 c. loosely packed fresh parsley leaves, finely chopped
- 3 tbsp. red wine vinegar
- 1 small clove garlic, crushed
- 1 jalapeño chile, seeded and finely chopped
Instructions:
- Trim leaves and any excess stem from cauliflower.
- Stand cauliflower on the stem end and slice off about ¼ inch. Cut 2 slices from the center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
- Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
- Sprinkle with ¼ tsp. salt.
- In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
- Add cauliflower; cook for 3 minutes. Turn slices over.
- Place skillet in 425°F oven; roast 15 to 20 minutes or until the stem is tender when pierced with the tip of a paring knife.
- Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
- Spoon herb sauce onto finished “steaks.”
Grilled Asparagus with Shiitake Tacos
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Ingredients:
- 1 large head cauliflower
- 1 tsp. ground cumin
- 5 tbsp. canola oil
- 1/4 c. loosely packed cilantro, finely chopped
- 1/4 c. loosely packed fresh parsley leaves, finely chopped
- 3 tbsp. red wine vinegar
- 1 small clove garlic, crushed
- 1 jalapeño chile, seeded and finely chopped
Instructions:
- Heat grill on medium.
- In a large baking dish, combine oil, garlic, chipotle, and salt. Add asparagus, shiitakes, and green onions; toss to coat.
- Grill asparagus until tender and lightly charred, turning occasionally; 5 to 6 minutes. Grill shiitakes and green onions until lightly charred, turning occasionally; 4 to 5 minutes.
- Transfer vegetables to cutting board.
- Cut asparagus and green onions into 2″ lengths and slice shiitakes.
- Serve with corn tortillas, guacamole, lime wedges, cilantro, and hot sauce.
And now, DESSERTS!
Vegan Chocolate Chip Cookies
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Ingredients:
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 c. packed dark brown sugar
- 1/2 c. granulated sugar
- 1/2 c. canola oil
- 1/4 c. water
- 2 tsp. pure vanilla extract
- 1 c. bittersweet chocolate chips
- 1 c. semisweet chocolate chips
Instructions:
- In a medium bowl, whisk together flour, baking soda, and salt. Toss with chocolate.
- In the second bowl, break up brown sugar, making sure there are no lumps.
- Add granulated sugar, oil, water, and vanilla and whisk to combine.
- Add flour mixture and mix until just combined (there should be no streaks of flour).
- Line 2 cookie sheets with parchment paper.
- Spoon out 2-inch mounds of dough, spacing 2 inches apart. Freeze for 30 minutes.
- Heat oven to 375°F. Bake cookies, rotating position of pans after 6 minutes until edges are golden brown, 9 to 12 minutes total.
- Let cool.
Churro Banana Bites
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Ingredients:
- 2 bananas, sliced into 1/2″ coins
- 2 tbsp.granulated sugar
- 2 tsp. ground cinnamon
- 1 tbsp. coconut oil
- 1/4 c. melted chocolate
Instructions:
- In a small bowl, combine the sugar and cinnamon and whisk together until evenly combined.
- In a large skillet, heat coconut oil over medium heat. Add the bananas and cook until starting to caramelize about 1 minute.
- Sprinkle about half of the cinnamon sugar over the banana rounds. Flip the rounds, sprinkle with the remaining cinnamon sugar, and cook about 1 minute more.
- Serve with toothpicks to dunk the churro bites in melted chocolate.
Peanut Butter Acai Bowl
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Ingredients:
- 2 frozen Acai Berry Packs
- 1 cup coconut milk or your favorite milk
- 2 cups fresh or frozen strawberries
- 1/2 cup fresh or frozen raspberries
- 2 super ripe bananas
- 2 tablespoons nut butter
- 1 tablespoon honey
granola seeds, berries/stone fruits, edible flowers, honey, and nut butter, for the topping
Instructions:
- In a high-powered blender, combine the bananas, berries, acai berry packet, peanut butter, and milk of choice. Blend until completely smooth.
- Pour into a bowl and top with berries, granola, and a drizzle of peanut butter. Enjoy immediately.
Frozen Banana Cream
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Ingredients:
- 4 frozen bananas
- 1 can cold full-fat coconut mil
- 2 teaspoons vanilla extract
- 2 bananas, sliced
Graham Crumbs:
- 2 tablespoons coconut oil (melted)
- 1 cup graham cracker crumbs
pinch of salt
Coconut Whipped Cream:
- 1 can full-fat coconut milk refrigerated overnight
- 1 teaspoon vanilla extract
Instructions:
- Add the frozen bananas, coconut milk, and vanilla extract to a blender and blend until pureed and thick and creamy.
- Add some sliced bananas to the bottom of each glass. Pour the mixture into glasses and top with coconut cream and graham cracker crumbs.
- Add the extra sliced bananas as the topping!
For the Graham Crumbs:
- Mix the graham crumbs and coconut oil until the crumbs are moistened and piece-like. Stir in the salt. Set aside.
For the Coconut Whipped Cream:
- Take the can of coconut milk out of the fridge. Open the can and discard the liquid (tip: you can save it for a smoothie), then scoop the firm coconut meat into the bowl of your electric mixer.
- Beat on medium-high speed until completely whipped and thick.
- Beat in the extract if you’re using it. Set the bowl in the fridge until ready to use.
