Vegan Recipes

Chickpea Sensation Salad

This chickpea salad is packed with plant-based protein and fiber from the chickpeas and cauliflower, while the pomegranate seeds add a burst of sweetness and antioxidants. The fresh herbs add a bright, flavorful touch, and the lemon-garlic dressing ties it all together for a refreshing and satisfying meal. Plus, it's a great way to get in your daily dose of vegetables in a tasty way! Ingredients: 1 can chickpeas, drained and rinsed 1 small head of cauliflower, chopped into bite-size florets 1/2 pomegranate, seeded 1 head of lettuce, washed and torn into pieces 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro Juice of 1 lemon 2 tablespoons olive oil 1 clove garlic, minced Salt and pepper to taste Instructions: Preheat the oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned. In a large bowl, combine the chickpeas, roasted cauliflower, pomegranate seeds, lettuce, parsley, mint, and cilantro. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Drizzle the dressing over the salad and toss to coat.

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Chickpea Sensation Salad

Creamy Mushroom Dream Risotto

Indulge in the ultimate comfort food with our creamy vegan mushroom risotto, rich with the earthy flavor of mushrooms and a creamy, velvety texture. The dish is made with nutrient-packed ingredients such as savory onions, hearty mushrooms, and nutritional yeast, providing a wholesome, satisfying meal that's also completely vegan. And what better to pair with this mouthwatering dish than a side of garlicky, warm and crispy bread, perfect for sopping up every last bit of this delicious risotto! Ingredients: 1 onion, finely chopped 2 garlic cloves, minced 1 cup Arborio rice 4 cups vegetable broth 1 cup white wine 1 cup sliced mushrooms 1/4 cup nutritional yeast 1 tbsp olive oil Salt and pepper to taste Chopped fresh parsley, for garnish Instructions: Heat olive oil in a large pan over medium heat. Add onions and garlic and sauté until fragrant, about 3 minutes. Add sliced mushrooms and cook for another 5 minutes, stirring occasionally. Add Arborio rice to the pan and stir to combine with the vegetables. Pour in white wine and stir until the liquid has been absorbed. Begin adding the vegetable broth, one cup at a time, stirring constantly and allowing the rice to absorb each cup before adding more. Once all the vegetable broth has been absorbed and the rice is cooked through, stir in the nutritional yeast and season with salt and pepper to taste. Garnish with chopped fresh parsley and serve hot. Garlic Bread Ingredients: 1 French bread baguette, sliced lengthwise 1/4 cup vegan butter, melted 3 garlic cloves, minced 1/4 cup chopped fresh parsley Salt and pepper to taste Instructions: Preheat the oven to 375°F. In a small bowl, mix together melted vegan butter, minced garlic, chopped parsley, salt, and pepper. Spread the mixture over the sliced French bread baguette. Place the garlic bread on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden brown. Serve hot with the creamy vegan mushroom risotto.

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Creamy Mushroom Dream Risotto

Black Bean Quinoa Bomber Burger

This vegan quinoa and black bean burger is a delicious and healthy alternative to traditional burgers. The black beans and quinoa provide a good source of protein, fiber, and other essential nutrients. The addition of smoked paprika, cumin, and fresh cilantro add bold flavors to the burger. Topping the burger with avocado, lettuce, and tomato adds healthy fats, vitamins, and minerals. This burger is a satisfying and nutritious meal that will leave you feeling satisfied and energized. Ingredients: 1 can of black beans, drained and rinsed 1/2 cup of cooked quinoa 1/2 cup of breadcrumbs 1/4 cup of diced onion 1/4 cup of diced bell pepper 2 cloves of garlic, minced 1 teaspoon of smoked paprika 1 teaspoon of cumin 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1/4 cup of chopped fresh cilantro 1 tablespoon of olive oil Sliced avocado, lettuce, and tomato for toppings Burger buns Instructions: Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a mixing bowl, mash the black beans with a fork or potato masher. Add in the cooked quinoa, breadcrumbs, diced onion, diced bell pepper, minced garlic, smoked paprika, cumin, salt, black pepper, and chopped fresh cilantro. Mix everything until well combined. Form the mixture into 4 patties, and place them onto the prepared baking sheet. Drizzle the olive oil over the patties. Bake the patties in the preheated oven for 20-25 minutes, flipping once halfway through. Assemble the burgers by placing the patties on burger buns and topping with sliced avocado, lettuce, and tomato.

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Black Bean Quinoa Bomber Burger

Garlic Tomato Twirl Spaghetti

This spaghetti with roasted tomato sauce and garlic is a delicious, hearty dish that's packed with flavor and nutrition. The roasted tomatoes add a rich, sweet flavor to the sauce, while the garlic gives it a nice kick. The dish is high in fiber, vitamins, and antioxidants, thanks to the whole grain pasta and the abundance of tomatoes. Additionally, garlic is known for its anti-inflammatory properties and may help boost the immune system. This spaghetti is a great option for a comforting and satisfying meal that also provides a range of health benefits. Ingredients: 1 pound spaghetti 2 pounds ripe tomatoes, halved 4 cloves garlic, minced 1/4 cup olive oil Salt and pepper, to taste Fresh basil leaves, chopped Instructions: Preheat your oven to 375°F (190°C). Place the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes in the oven for 30-40 minutes, until they are soft and caramelized. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add the roasted tomatoes to the skillet and stir to combine with the garlic. Cook for another 5-10 minutes, until the sauce is thick and flavorful. Drain the spaghetti and add it to the skillet with the tomato sauce. Toss to coat the spaghetti in the sauce. Serve with freshly chopped basil on top.

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Garlic Tomato Twirl Spaghetti

Luscious Lentil Love Soup

Vegan lentil soup, a comforting bowl of warmth and flavor that will leave you feeling nourished and satisfied. Loaded with protein-packed lentils, nutritious vegetables, and aromatic herbs and spices, this soup is a delicious way to enjoy a wholesome, plant-based meal. Savor the rich and hearty texture of the lentils and the subtle sweetness of the vegetables, all brought together in a savory broth that will keep you coming back for more. Perfect for a cozy dinner at home or a lunchtime pick-me-up, our vegan lentil soup is a must-try for any soup lover!   Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, chopped 2 celery stalks, chopped 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 bay leaf 1 cup dried green or brown lentils, rinsed and drained 4 cups vegetable broth 1 (14.5-ounce) can diced tomatoes Salt and pepper, to taste Fresh parsley, chopped, for garnish   Instructions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic, carrots, and celery and sauté for another 5 minutes. Add the cumin, paprika, coriander, cinnamon, and cayenne pepper and sauté for another minute until fragrant. Add the bay leaf, lentils, vegetable broth, and diced tomatoes and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until the lentils are tender. Remove the bay leaf and season with salt and pepper to taste. Serve hot, garnished with fresh chopped parsley.

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Luscious Lentil Love Soup

Cashew Veggie Stir-Fry Fiesta

This dish is high in protein and fiber due to the cashews and brown rice. It also contains a variety of vitamins and minerals from the mixed vegetables, such as vitamin C from the red bell pepper and vitamin A from the carrot. The addition of parsley provides a fresh burst of flavor and is also rich in antioxidants. Ingredients: 1 cup of brown rice 2 cups of water 1/2 cup of cashews 1/4 cup of chopped parsley 2 tablespoons of oil 1 onion, chopped 2 cloves of garlic, minced 1 red bell pepper, chopped 1 zucchini, chopped 1 carrot, chopped 1/4 cup of soy sauce Salt and pepper to taste Instructions: Rinse the brown rice and cook it with 2 cups of water according to the package instructions. In a pan, heat the oil over medium heat. Add the chopped onion and garlic and sauté until the onion becomes translucent. Add the chopped red bell pepper, zucchini, and carrot to the pan and cook until they become tender. Add the cashews and sauté for 1-2 minutes until they become lightly browned. Add the cooked brown rice and soy sauce to the pan and mix well. Add salt and pepper to taste. Garnish with chopped parsley and serve hot.

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Cashew Veggie Stir-Fry Fiesta

Roasted Veggie Heaven Lasagna

This vegan roasted vegetable lasagna is not only delicious but also loaded with nutritious ingredients like roasted eggplant, zucchini, bell peppers, and spinach, providing a wide range of vitamins and minerals to support a healthy lifestyle. The tofu ricotta cheese adds a creamy, indulgent texture to the dish while still being completely dairy-free. Plus, the roasted vegetables add a depth of flavor that will leave your taste buds craving more.   Ingredients: 1 eggplant, sliced 2 zucchinis, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 onion, sliced 4 cloves garlic, minced 1 can (28 oz) crushed tomatoes 1 can (14 oz) tomato sauce 2 tablespoons tomato paste 2 teaspoons dried oregano 2 teaspoons dried basil Salt and pepper, to taste 12-15 lasagna noodles 1 package (16 oz) vegan mozzarella cheese Fresh basil leaves, for garnish   Instructions: Preheat the oven to 375°F (190°C). Place the sliced eggplant, zucchini, red and yellow bell peppers, onion, and garlic in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Arrange the vegetables on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned. In a large saucepan, combine the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Cook the lasagna noodles according to package directions. Drain and set aside. To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles on top of the sauce, followed by a layer of roasted vegetables and a layer of vegan mozzarella cheese. Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for 5-10 minutes before slicing and serving. Garnish with fresh basil leaves.

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Roasted Veggie Heaven Lasagna

Protein Packed Chili with Black Wild Rice

This protein-packed chili with black wild rice is not only delicious, but it's also a nutritious meal that can benefit your health in many ways. The combination of protein-rich ingredients like beans, tofu, and quinoa make this chili a great option for vegetarians and vegans who are looking to boost their protein intake. Additionally, black wild rice is packed with antioxidants, fiber, and essential minerals like magnesium and zinc, which can help support digestive health, immune function, and overall wellbeing. Eating a diet rich in plant-based protein and fiber has also been linked to a reduced risk of chronic diseases like heart disease, type 2 diabetes, and certain types of cancer. So not only is this chili a tasty and satisfying meal, it's also a great way to nourish your body and support your health.   Ingredients: 1 tbsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, peeled and chopped 1 can (15 oz) black beans, rinsed and drained 1 can (15 oz) chickpeas, rinsed and drained 1 cup seitan, chopped 1 can (28 oz) crushed tomatoes 1 cup vegetable broth 2 tbsp chili powder 2 tsp ground cumin 1 tsp smoked paprika Salt and pepper, to taste Fresh cilantro, chopped (for garnish) Black wild rice (for serving) Instructions: In a large pot over medium heat, heat the olive oil. Add the onion and garlic and cook until softened, about 5 minutes. Add the chopped carrots, black beans, chickpeas, and seitan to the pot. Stir well. Add the crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine. Bring the chili to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the carrots are tender. Taste the chili and adjust the seasoning with salt and pepper as needed. Serve the chili hot, garnished with fresh cilantro and alongside black wild rice.

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Protein Packed Chili with Black Wild Rice