Table of Contents
Couscous Olives and Sun-dried Tomatoes
Chewy pearl couscous is one of the best vegan recipes of this Mediterranean-inspired easy vegan dish. Black olives and sun-dried tomatoes add a sour, acidic flavor, while pine nuts create an irresistible wrinkle.
- 1 ¼ cup of vegetable broth
- 1 ¼ cup of water
- 2 cups pearl (Israel) couscous
- 1 pinch of salt
- 1 pinch of black pepper
- 5 tablespoons of olive oil, separated
- ½ a cup of pine nuts
- 4 cloves garlic, chopped
- 1 shallot, sliced
- ½ cup chopped black olives
- ⅓ A cup of sun-dried tomatoes packed in oil, lightly chopped
- 1 cup vegetable broth
- ¼ Cup chopped fresh-leaf parsley
Directions –
Step 1
Bring 1 1/4 cup of vegetable broth and water to a boil in a pan, stir in the couscous, then add salt and black pepper. Reduce heat to low and cook until the liquid is absorbed, about 8 minutes.
Step 2
Heat 3 tablespoons of olive oil in a frying pan over medium heat; add the pine nuts and cook, stirring constantly, until the pine nuts smell fried and golden brown, about one minute. Remove from heat.
Step 3
Heat 2 tablespoons olive oil in a pan; cook and stir in garlic and shallot in hot oil until soft, about 2 minutes. Sprinkle black olives and sun-dried tomatoes into the garlic mixture and cook until thickened, 2 to 3 minutes, stirring frequently. Gradually pour 1 cup vegetable broth and bring the mixture to a boil. Reduce heat to low and cook until sauce is reduced, 8 to 10 minutes.
Step 4
Transfer the couscous to a large serving bowl, mix with the sauce, and serve with parsley and pine nuts.
Ultimate Tofu Breakfast Burrito Bowls
Ideal for breakfast or dinner, these easy vegan hearty dishes will keep you full for hours. Whipped tofu replaces eggs, using a dash of turmeric to obtain that distinctive yellow color.
- 3 tablespoons of olive oil, separated
- 1 package (14 ounces) solid tofu, extracted
- ½ teaspoon of salt
- black pepper to taste
- 1 ½ tablespoon of onion powder
- 1 ½ tablespoon garlic powder
- ½ teaspoon ground turmeric
- 1 teaspoon fresh lemon juice
- 1 tablespoon olive oil
- 1 cup red diced onion
- 2 jalapeno pepper, seeds, and chopped
- ½ teaspoon of salt
- 3 cloves garlic, chopped
- 2 cups chopped tomatoes
- 1 ½ teaspoon of cumin
- ¼ cup of fresh chopped cilantro
- 1 teaspoon fresh lemon juice
- 1 (15.5 ounces) black beans without salt, shredded and purified
- 1 ezi boiled cup of brown potatoes
- 1 avocado – peeled, pitted, and sliced
- 1 teaspoon fresh lemon juice
- ¼ cup of fresh chopped cilantro
- 1 teaspoon hot sauce, or to taste
Directions –
Step 1
Heat a large, heavy skillet over medium heat. Add 2 tablespoons of oil. Divide the tofu over the skillet into biting pieces, sprinkle with salt and pepper, and cook, stirring frequently with a small metal spatula, until the liquid boils and tofu browns, for about 10 minutes. (If you see that the liquids collapse in a pan, grow heat to save under the tofu.
Step 2
Add the onion and garlic powders, turmeric, juice, and a tablespoon of remaining oil and toss to coat. Cook another 5 minutes.
Step 3
Preheat in a low heat pan over medium heat. Add the oil. Cook the onions and jalapenos with a pinch of salt, stirring, until light, about 5 minutes, Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, cumin, and remaining salt, and cook, stirring, until the tomatoes are tender, about five minutes. Add the cilantro and lemon juice. Let the cilantro dry out. Add the beans and heat, stirring occasionally, for about 2 minutes. Taste the salt and spices.
Step 4
Put a brown spoon of hash in each bowl, followed by a pile of beans and a scrap of a scramble. Top with avocado, squeeze the fresh lemon juice and sprinkle with cilantro. Serve with hot sauce.
Vegan Red Lentil Soup
Red lentils and butternut squash cook in the bitter coconut milk broth of this creamy soup. This is the best vegan soup you will ever found.
Ingredients-
- 1 teaspoon peanut oil
- 1 small, chopped onion
- 1 tablespoon ground ginger root
- 1 clove of garlic, chopped
- 1 teaspoon fenugreek seeds
- 1 cup dried red
- 1 cup squash butternut – peeled, seeded, and cubed
- ⅓ cup of fresh chopped cilantro
- 2 cups of water
- ½ (14 ounces) coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon cayenne pepper
- 1 pinch of ground nutmeg
- salt and pepper to taste
Directions
Step 1
Heat oil in a large saucepan over medium heat, then cook the onions, ginger, garlic, and fenugreek until the onions are soft.
Step 2
Combine lentils, squash, and cilantro in a saucepan. Add water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and cook for 30 minutes, or until the lentils and squash are soft.
Black Bean and Corn Salad
Twice as side and head when tossed over certain vegetables or tossed in a tortilla, this colorful easy vegan salad is ready in an instant. If you have extra time, prepare this meal in advance to allow time for the flavors to blend.
- ½ a cup of olive oil
- ⅓ A cup of fresh lime juice
- 1 clove of garlic, chopped
- 1 teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tins (15 ounces) of black beans, washed and drained
- 1 ½ cups of frozen corn
- 1 avocado – peeled, pitted, and diced
- 1 red pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, finely chopped
- ½ cup fresh chopped cilantro
Directions-
Step 1
Put olive oil, lime juice, garlic, salt, and cayenne pepper in a small saucepan. Close the lid tightly and move the jar until the dressing is well combined.
Step 2
Combine beans, corn, avocado, bell pepper, tomato, green onion, and cilantro.
Step 3
Grease again, pour over salad and toss to coat.
Vegan Black Bean Burgers
You will never buy frozen veggie burgers again after hitting a bunch of these delicious patties. The secret ingredient is the seasoning for seafood.
- 1 (15 ounces) can be black beans, lightened and refined
- ⅓ Cup chopped onion sweet
- 1 teaspoon chopped garlic
- 3 baby carrots, minced (Optional)
- ¼ cup crushed green bell pepper (Optional)
- 1 tablespoon cornstarch
- 1 teaspoon of warm water
- 3 tablespoons chile-garlic sauce (like Sriracha®), or to taste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon seafood (such as Old Bay®)
- ¼ a teaspoon of salt
- ¼ A tablespoon of ground black pepper
- 2 slices of whole wheat bread, broken into pieces
- ¾ A cup of raw flour, or as needed
Directions-
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 2
Grease the black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Combine.
Step 3
Combine cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper in a separate bowl. Mix the cornstarch mixture into the black bean mixture.
Step 4
Mix the wheat bread into a bean mixture. Stir in the flour, 1/4 cup at a time, and mix with the beans until a sticky dough forms.
Step 5
Spoon the dough mounds into a prepared baking sheet, about 3/4-inch thick for each mound. Make burgers.
Step 6
Bake in a preheated oven until creamy and cream outside, about 10 minutes on each side.
Spicy Vegan Potato Curry
This is one of the easy vegan and tasty recipes you can ever had. Utilizing spice land, this creamy curry packs a delicious flavor. Serve with hot basmati rice, or combine with a loaf of vegan naan bread.
- 4 potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 2 teaspoons minced cumin
- 1 ½ teaspoon of cayenne pepper
- 4 teaspoons curry powder
- 4 teaspoons garam masala
- 1 slice (1 inch) fresh ginger root, peeled and ground
- 2 tablespoons salt
- 1 (14.5 ounces) can be sliced tomatoes
- 1 (15 ounces) can be garbanzo beans (peas), peeled and drained
- 1 (15 ounces) peas, extracted
- 1 (14 ounces) coconut milk
Directions –
Step 1
Put the potatoes in a large pot and cover them with salt water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until soft, about 15 minutes. Remove and allow to dry for a minute or two.
Step 2
Meanwhile, heat the vegetable oil in a large pan over medium heat. Add the onion and garlic; cook and stir until the onions are soft and fluffy about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 more minutes. Add tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a boil. Boil 5 to 10 minutes before serving.
Simple Guacamole
Nothing brightens a burrito or a basket of chips like a piece of guacamole cream. Remember to wrap with plastic wrap over the front before feeding to avoid shrinkage and also one of the easy vegan recipes.
- 2 avocados
- 1 small, chopped onion
- 1 clove of garlic, chopped
- 1 ripe tomato, chopped
- 1 lime, juiced
- salt and pepper to taste
Directions –
Step 1
Clean and grind the avocado in a medium bowl. Combine onion, garlic, tomato, lime juice, salt, and pepper. Season with remaining lime juice and salt and pepper to taste. Leave for half an hour to blend the flavors.
Quinoa Tabbouleh
Traditionally made from bulgur, this ancient Middle Eastern dish received a gluten-free substitute for quinoa. Try serving with falafel and hummus for a complete easy vegan meal.
- 2 cups of water
- 1 cup quinoa
- 1 pinch of salt
- ¼ a cup of olive oil
- ½ A teaspoon of sea salt
- ¼ cup lemon
- 3 tomatoes, chopped
- 1 cucumber, sliced
- 2 bunches of green onions, diced
- 2 carrots, ground
- 1 cup chopped fresh parsley
Directions –
Step 1
In a saucepan bring water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Step 2
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley. Add the cooled quinoa.
Insanely Easy Vegetarian Chili
Get your daily dose of vegetables in this colorful easy vegan chili. You will be amazed at how delicious and hearty this chili is when considering how easy it is to fix.”
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- ¾ cup chopped carrots
- 3 cloves garlic, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- ¾ cup chopped celery
- 1 teaspoon chili powder
- 1 ½ chopped fresh mushrooms
- 1 (28 ounces) can be a fully sliced, sliced tomato
- 1 (19 ounces) can be liquid kidney beans
- 1 (11 ounces) can be kernel corn, unproductive
- 1 teaspoon ground cumin
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoon dried basil
Directions –
Step 1
Heat oil in a large pan over medium heat. Sprinkle onions, carrots, and onions until tender. Add green peppers, red peppers, succulent vegetables, and chili powder. Cook until vegetables are soft, about 6 minutes.
Step 2
Add the mushrooms and cook for 4 minutes. Add tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Boil, and reduce heat to medium. Close, and hold for 20 minutes, refreshing occasionally.
Baked Tofu Bites
With a sweet, salty, and smoked marinade, this tofu will be your next source of easy vegan protein. Sprinkle baked tofu into salads, sandwiches, or just eat as is your favorite sauces.
- 1 package (16 ounces) of extra solid tofu
- ¼ a cup of soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons ketchup
- 1 teaspoon vinegar
- 1 teaspoon hot sauce
- 1 teaspoon sesame seeds
- ¼ tablespoon of garlic powder
- ¼ A tablespoon of ground black pepper
- 1 teaspoon to taste the liquid smoke
Directions-
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly sprinkle a non-stick baking sheet with oil.
Step 2
Cut the tofu into 1/2-inch pieces, and gently press the water over the tofu. Cut the chopped tofu into 1/2-inch cubes.
Step 3
In a bowl, combine soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Add sesame seeds, garlic powder, black pepper, and liquid smoke. Gently toss the tofu cubes into the sauce. Cover, then marinate for at least 5 minutes.
Step 4
Place the tofu on a baking sheet in one place. Bake in a preheated oven for 15 minutes. Turn on the tofu, and bake until the tofu turns golden brown, about 15 minutes longer.
Best Vegan Cakes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pepper, chopped
- 2 cans (14.5 ounces) of black beans, peeled, peeled, and sliced
- 2 tablespoons yellow corn
- 1 km tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon pepper cayenne
- 1 teaspoon chili powder
- 1 cup salsa
Directions –
Step 1
Heat the olive oil in a medium pan over medium heat. Add onion, garlic, and bell pepper; cook until tender. Add the frozen beans. Add the corn. Combine cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook for 5 minutes.
Ingredients-
- 1 teaspoon apple cider vinegar
- 1 ½ cup of almond milk
- 2 cups flour for all purpose
- 1 cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon of salt
- ½ A cup of coconut oil, heated to a simmer
- 1 ¼ teaspoon of vanilla extract
Directions –
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Sprinkle two cups of muffin cup or string with 18 paper cups for baking.
Step 2
Measure apple cider vinegar in 2 measuring cups. Fill with almond milk to make 1 1/2 cups. Let stand until curled, about 5 minutes. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine a mixture of almond milk, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined. Put the batter in the prepared cups, and divide evenly.
Step 3
Bake in a preheated oven until the tops are slightly backed up, 15 to 20 minutes. Cool in a pan placed over a wire rack. When cool, arrange the cakes on a serving plate. Snow and snow you want.
Complete Vegan Bean Taco
Easy vegan Taco Tuesday will not be the same after cooking this delicious filling recipe. Spicy black beans are cooked on the ground with onions and peppers before being dipped in a cornstarch dish.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 pepper, chopped
- 2 cans (14.5 ounces) of black beans, peeled, peeled and sliced
- 2 tablespoons yellow corn
- 1 kum tablespoons cumin
- 1 teaspoon paprika
- 1 teaspoon pepper cayenne
- 1 teaspoon chili powder
- 1 cup salsa
Directions Checklist
Step 1
Heat the olive oil in a medium pan over medium heat. Add onion, garlic, and bell pepper; cook until tender. Add the frozen beans. Add the corn. Combine cumin, paprika, cayenne, chili powder, and salsa. Cover, cook for 5 minutes.
Vegan Mug Cake
Because if you crave something delicious and don’t want to wait for the whole cake to bake, this is your recipe. Vegan chocolate chips add a gooey texture, completely removed with a sprinkle of fried coconut.
Ingredients
- 4 tablespoons flour for all purposes
- 3 tablespoons white sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon of baking powder
- 4 tablespoons applesauce
- 3 tablespoons soy milk
- 1 tablespoon vegan chocolate chips, or more to taste
- 1 teaspoon fried coconut (Optional)
Step 1
Combine flour, sugar, cocoa powder, and baking powder in a cup. Mix the appleauce and soy milk together in a bowl and add to the flour mixture. Stir until well combined. Wrap chocolate chips and sprinkle with coconut.
Step 2
Microwave at very high level until the cup cake is set and rises well, about 3 minutes.
Easy Vegan Pasta with Kale and Chickpeas
This recipe turns a few basic ingredients into a proper dinner-wow. The easy vegan pasta is topped with garlic and nutritious yeast before it is tossed pre-wilted with chewed chickpeas.
Ingredients
- 1 package of spaghetti (16 ounces).
- ¼ a cup of olive oil
- 5 cloves garlic, chopped
- 1 cup of kale, carved
- 2 tablespoons yeast for nutrition
- 1 (15 ounces) chickpeas
- salt and freshly ground black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Boil the spaghetti in boiling water, stirring occasionally, until soft but firm to the touch, about 12 minutes. Drain, and place about 1 cup of the cooking water.
Step 2
Heat the olive oil in a large pan over medium heat and cook the garlic until it is tender about 1 minute. Add the kale and cook, stirring frequently, until brown, about 3 minutes.
Step 3
Put the cooked spaghetti in a frying pan. Add nutritious yeast. Add enough cooking water to make a thick sauce. Stir well. Add the chickpeas and heat until warm, 2 to 4 minutes. Season with salt and pepper.
Ginger Veggie Stir-Fry
Skip the takeout and instead combine this easy vegan, but delicious, fried. Sprinkled with garlic-ginger sauce, the vegetables are cooked until soft just for the perfect texture.
Directions –
Step 1
In a large bowl, combine cornstarch, garlic, 1 teaspoon of ginger, and two tablespoons of vegetable oil until cornstarch is dissolved. Combine broccoli, ice cream, carrots, and green beans, and toss to coat slightly.
Step 2
Heat 2 tablespoons oil in a large bowl or stir over medium heat. Cook vegetables in oil for 2 minutes, stirring frequently to prevent overheating. Add soy sauce and water. Add the onion, salt, and 1 teaspoon of remaining ginger. Cook until vegetables are tender but still cracked.
