Easy Vegan Recipes

Enjoy a rich, flavorful Chickpea Spinach Curry, packed with plant-based protein, fiber-rich chickpeas, and nutrient-dense spinach in a creamy, aromatic coconut curry sauce. Our easy vegan dinner is gluten-free, healthy, and perfect for meal prep. Serve it with fluffy basmati rice or warm naan for a comforting, satisfying meal!

Ingredients

SERVES 4

1 red onion, diced

4 garlic cloves, minced

1 tbsp ginger, minced

2 tbsp curry powder

1 tsp cumin

1/2 tsp cayenne

1/2 tsp salt and pepper

14 oz can chickpeas, drained

1 roma tomato, chopped

1 tbsp tomato paste

14 oz can coconut milk

6 cups spinach, roughly chopped

Sriracha or chili garlic sauce, to taste

Squeeze of lime

1/4 c fresh cilantro, chopped

1 c basmati rice, cooked accordingly

1 bunch kale, chopped and massaged with oil and lemon

Method.

1. Heat a small amount of oil or water in a large skillet. Add in onion and sauté for 3-4 min until translucent. Add in garlic and ginger and sauté until fragrant.

2. Add in a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.

3. Add in tomato paste, chickpeas and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.

4. Taste and season with salt, pepper, chili sauce, or lime juice if desired.

5. Serve hot on top of rice and kale with a garnish of fresh cilantro.

Here is the recipe for Vegan Vanilla Sponge Cake. This light, fluffy, and moist plant-based cake is made with dairy-free milk, coconut oil, and pure vanilla extract, creating the perfect egg-free and dairy-free dessert! Perfect for birthdays, celebrations, or afternoon tea, this easy homemade vanilla cake is soft, airy, and perfectly sweet. Whether layered with vegan buttercream or enjoyed on its own, this no-fail, bakery-style recipe is a must-try for anyone craving a classic, fluffy, and delicious vegan cake! 

Ingredients for the cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup almond milk (or any non-dairy milk)
• 2 tsp vanilla extract
• 2 tbsp apple cider vinegar

Ingredients for the meringue topping:

• 1/2 cup aquafaba (the liquid from a can of chickpeas)
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate larger mixing bowl, whisk together the sugar, vegetable oil, almond milk, vanilla extract, and apple cider vinegar until well combined.

Slowly mix the dry ingredients into the wet ingredients, whisking until

Here is the recipe for Vegan Spicy Chick’n Sandwich. This crispy, spicy, plant-based sandwich features a perfectly seasoned, crunchy vegan chicken patty, coated in a bold, smoky spice blend and topped with creamy dairy-free sauce, crisp lettuce, and pickles on a toasted brioche bun. Whether air-fried, baked, or pan-fried, this high-protein, fast-food-style sandwich is a must-try for anyone craving a healthy, homemade alternative to classic fried chicken! 

Ingredients.

For the Chick’n Patty:

• 1 cup vital wheat gluten
• 2 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil

Breading:

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

In a large bowl, mix together vital wheat gluten, nutritional yeast, onion powder, garlic powder, smoked paprika, and cayenne pepper.

In a separate bowl, whisk together vegetable broth, soy sauce or tamari, olive oil, and liquid smoke (if using).

Pour the wet mixture into the bowl of dry ingredients. Stir to combine until a dough forms.

Knead the dough for a few minutes until it becomes elastic. Let it rest for 5 minutes.

Divide the dough into patties of your desired size and shape.

In a shallow dish, mix together flour, paprika, garlic powder, cayenne pepper, salt, and pepper.

Coat each chick’n patty in the breading mixture, ensuring an even coating.

In a skillet, heat vegetable oil over medium-high heat. Fry the chick’n patties until golden brown and crispy on both sides.

Toast the burger buns. Spread vegan mayonnaise on both sides of the buns. Place a chick’n patty on the bottom bun and top with hot sauce (if desired), lettuce, and pickles. Complete the sandwich with the top bun.

Serve the Vegan Spicy Chick’n Sandwich warm and enjoy the satisfying combination of flavors and textures.

Here is the recipe for Crispy Vegan Taquitos. These golden, crunchy, plant-based taquitos are packed with a savory, protein-rich filling made from spiced black beans, lentils, or jackfruit, wrapped in gluten-free corn tortillas and baked or air-fried to perfection! Perfect for meal prep, game-day snacks, or quick weeknight dinners, these dairy-free, high-protein, and oil-free taquitos are a must-try for anyone craving healthy, Mexican-inspired comfort food! 

Ingredients

• 10oz canned black beans
• 2oz canned diced green chiles
• 2 chopped green onions
• 1/2 tsp Chili powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1 tsp Sriracha Hot Sauce
• 1/2cup of Vegan Cashew Sour Cream
• Tortillas 24

Instructions

Switch on the oven and maintain its temperature to 425 degrees.

Next, take a baking pan and cover it with parchment paper.

Preparation of Filling

Put the canned black beans and green chiles (canned) into a colander to remove the sodium and water.

Add chopped onions, ground cumin, garlic powder, cashew sour cream, salt, chili powder, and sriracha hot sauce in a bowl.

Next, mix the drained beans and green chiles in the same bowl. Combine all items with a spoon. Set aside the bowl.

Soften the tortillas.

Shift five corn tortillas to moist paper and microwave for approximately thirty seconds.

After that, assemble the wraps.

Assembling

Place warmed tortillas on a plate.

Spread over the two tablespoons of filling and secure them with a toothpick.

Shift into the baking tray. Mist the tortillas with olive oil by using a brush.

Bake tortillas for 15 minutes or until the outer surface is crispy.

Place the baked wraps on a serving plate.

Enjoy the tasty wraps with vegan cashew sour cream or any dipping sauce.

Here is the recipe for Vegan Burger Recipe. This juicy, high-protein plant-based burger is packed with wholesome ingredients, bold flavors, and a meaty texture—without any processed fillers! We made it with protein-rich lentils, chickpeas, or black beans, and seasoned with smoky spices and fresh herbs, this easy homemade veggie burger is perfect for grilling, pan-frying, or air frying.

Ingredients:

• 1/2 can of black beans (15 oz), drained and rinsed
• 1/2 cup cooked brown rice
• 1/2 cup breadcrumbs
• 1/2 small onion, finely chopped
• 1/2 clove of garlic, minced
• 1/2 tablespoon tomato paste
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil
• 3 burger buns

Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, mash the black beans with a fork or potato masher until they are mostly broken down but still have some texture.

Add the cooked brown rice, breadcrumbs, onion, garlic, tomato paste, cumin, chili powder, paprika, and salt to the bowl with the black beans. Mix until well combined.

Divide the mixture into 4 equal parts and shape each part into a patty about 1/2 inch thick.

Place the patties on the prepared baking sheet and brush the tops with olive oil.

Bake for 20-25 minutes, until the patties are firm and crispy on the outside.

Toast the burger buns if desired.

Assemble the burgers with the buns, patties, and any desired toppings. Serve immediately.

Enjoy your delicious and satisfying vegan burger!

Vegan Sourdough Bread – This crusty, artisan-style sourdough bread is made with simple, wholesome ingredients and a naturally fermented starter, creating a fluffy, tangy, and gut-healthy loaf! Perfect for sandwiches, toast, or dipping, this no-yeast, dairy-free, and oil-free recipe delivers authentic bakery-style results at home. If you’re a beginner or an experienced baker, this homemade sourdough recipe is a must-try for healthy, fermented, and naturally leavened bread lovers!

Ingredients:

300g active sourdough starter

400g bread flour

100g whole wheat flour

300g water

Salt to taste or 10g

Instructions:

Prepare the Dough:

In a large mixing bowl, combine the active sourdough starter and water.

Mix until the starter is mostly dissolved in the water.

Incorporate Flours:

Add the bread flour and whole wheat flour to the bowl.

Mix with a spoon or your hands until all the flour is hydrated and a shaggy dough forms. Let it rest for 30 minutes to 1 hour (autolyse).

Add Salt:

Sprinkle the salt over the dough and incorporate it thoroughly. Use your hands to knead the dough gently until the salt is fully mixed in.

Bulk Fermentation:

Cover the bowl with a damp towel or plastic wrap and let it ferment at room temperature for about 4-6 hours, depending on your room temperature. During this time, perform a series of stretch-and-folds every 30 minutes for the first 2 hours (grab a portion of the dough, stretch it upwards, and fold it over itself, repeating this around the dough).

Shape the Dough:

After the bulk fermentation, lightly flour a work surface and turn out the dough.

Shape it into a round or oblong loaf, depending on your preference. Tuck the edges under to create tension on the surface of the dough.

Final Proof:

Place the shaped dough into a proofing basket (banneton) lined with a cloth dusted with flour, seam side up.

Cover with a cloth and let it proof at room temperature for 2-3 hours, or until it has visibly expanded and a poke test leaves a slight indentation.

Preheat Oven:

About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone in the oven while it preheats.

Bake the Bread:

Carefully invert the proofed dough onto a piece of parchment paper.

Score the top of the dough with a sharp knife or razor blade.

Transfer the parchment paper with the dough into the preheated Dutch oven or onto the baking stone.

Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Cooling:

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Here is the recipe for Vegan Shepherd’s Pie. This hearty, plant-based comfort food features a savory lentil and vegetable filling, topped with creamy mashed potatoes for the ultimate gluten-free, high-protein, and dairy-free meal! Whether baked until golden and crispy or made in advance, this nutrient-rich, wholesome dish is a must-try for anyone craving healthy, homemade comfort food! 

Ingredients.

For the filling:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 can (15 ounces) lentils, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the mashed potato topping:

• 4 large potatoes, peeled and cut into chunks
• 1/4 cup vegan butter or olive oil
• 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
• Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent and fragrant.

Add the diced carrots, celery, red bell pepper, and mushrooms to the skillet. Cook for about 5 minutes, until the vegetables start to soften.

Stir in the lentils, vegetable broth, tomato paste, soy sauce (or tamari), dried thyme, dried rosemary, salt, and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. If needed, add more vegetable broth to achieve a slightly thickened consistency.

While the filling is simmering, prepare the mashed potato topping. Place the potato chunks in a large pot of salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, typically around 15-20 minutes.

Drain the cooked potatoes and return them to the pot. Add the vegan butter (or olive oil) and non-dairy milk. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

Transfer the lentil and vegetable filling to a baking dish and spread it out evenly. Spoon the mashed potatoes on top of the filling and smooth the surface with a spatula.

Place the shepherd’s pie in the preheated oven and bake for 25-30 minutes, or until the mashed potato topping becomes golden brown and slightly crispy.

Once cooked, remove the shepherd’s pie from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired.

Homemade Vegan Gluten-Free Sausage – This high-protein, plant-based sausage recipe is packed with bold flavors, meaty texture, and wholesome ingredients—without any gluten, soy, or processed fillers! Whether served in breakfast sandwiches, pasta dishes, or grain bowls, this easy gluten-free vegan sausage recipe is a must-try for a high-protein, meal-prep-friendly, and gut-healthy alternative to store-bought options! 

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked black beans, mashed
• 1/2 cup gluten-free rolled oats
• 1/4 cup ground flaxseeds
• 2 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• 2 tablespoons tamari (gluten-free soy sauce alternative)
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• Extra olive oil for cooking

Instructions:

In a large mixing bowl, combine the cooked quinoa, mashed black beans, gluten-free rolled oats, ground flaxseeds, nutritional yeast, tomato paste, tamari, olive oil, maple syrup, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and salt. Mix well until all the ingredients are evenly combined.

Allow the mixture to sit for about 10 minutes to let the flavors meld together and the mixture to slightly firm up.

Preheat a non-stick skillet or frying pan over medium heat and add a small amount of olive oil to coat the surface.

Take about 1/4 cup of the sausage mixture and shape it into a patty. Place it onto the preheated skillet. Repeat with the remaining mixture, leaving some space between the patties.

Cook the sausages for about 4-5 minutes on each side, or until they are nicely browned and heated through. You can gently press them down with a spatula to flatten them slightly if desired.

Once the sausages are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.

Here is the recipe for Crispy Vegan Potato Croquettes. These golden, crunchy, plant-based croquettes are the perfect easy vegan appetizer or snack! Made with fluffy mashed potatoes, savory seasonings, and a crispy breadcrumb coating, they’re air-fryer-friendly, gluten-free adaptable, and completely dairy-free. These are perfect for meal prep, party snacks, or a quick, high-fiber side dish, these crispy vegan bites are a must-try for anyone craving healthy, homemade comfort food! 

Ingredients:

1 large potato
1/4 cup plant-based milk, unsweetened
2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt & black pepper to taste
1 tbsp flaxseed meal + 3 tbsp water, flax egg
1/2 cup all-purpose flour (or chickpea flour)
1 tbsp olive oil or avocado oil

Instructions:

Peel and chop potatoes into chunks, then boil them until fork-tender. Drain and mash until smooth.
Mix the Ingredients

Add plant-based milk, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. Mix well.
Form Croquettes – Take small portions of the mixture and roll them into oval or cylindrical shapes.

Make a flax egg by mixing flaxseed meal with water. Let it sit for 5 minutes. Place flour, flax egg, and breadcrumbs in separate bowls.

Roll each croquette in flour, dip in the flax egg, and coat with breadcrumbs.

Notes:

• Air Fryer: Spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
• Pan Fry: Heat oil in a pan and fry croquettes until golden and crispy (about 3-4 minutes per side).
• Oven Bake: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.