All Recipes

Chermoula Eggplant with Cauliflower, Brown Rice and Roasted Lentils

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Delicious rice meal topped with roasted eggplants and cauliflower.

⁣Serves 2

Ingredients.

⁣1 large aubergine, cut in half and scored⁣
⁣3 tbsp chermoula (Moroccan blend of herbs and spices, recipe is given below)⁣
⁣200g cauliflower florets⁣
⁣1 tbsp extra virgin olive oil⁣
⁣100g (2 servings) brown rice⁣
⁣50g garlic & herb roasted lentils⁣
⁣1/2 tsp chili flakes⁣
⁣fresh coriander, for garnish⁣
⁣salt + pepper, to taste⁣
3 tbsp vegan yogurt, for serving⁣

⁣the chermoula recipe:⁣
⁣150 g fresh coriander, roughly chopped,⁣
⁣45 g fresh flat leaf parsley, roughly chopped, leaves only⁣
⁣6 to 8 cloves garlic, peeled and roughly chopped⁣
⁣1 tsp salt⁣
⁣1 tbsp ground cumin⁣
⁣1 tbsp sweet paprika⁣
⁣60 ml extra virgin olive oil⁣
⁣30 ml water⁣

Method.

⁣1. Add all chermoula ingredients to a blender or food processor. Pulse a few times, add a little more water or olive oil, if necessary).⁣
⁣⁣
⁣2. Cook brown rice according to package instructions. ⁣
⁣⁣
⁣3. Place aubergine halves (cut side up) on a baking tray. Coat with chermoula and place in a preheated oven at 400 degrees for roughly 40 minutes. ⁣
⁣⁣
⁣4. Toss cauliflower in olive oil, salt and pepper. Once your aubergine have roasted for 20 minutes, add cauliflower to the tray and return to the oven. Roast for the remaining 20 minutes together. ⁣
⁣⁣
⁣5. Plate aubergine, top with brown rice, cauliflower, roasted lentils, fresh coriander and chili flakes. Serve with vegan yogurt and enjoy!⁣

August 9, 2022 by All Recipes 0

Vegan Swedish Meat balls with Creamy Gravy and Fluffy Mashed Cauliflower

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Ingredients.

For the meatballs-
1 can kidney beans, 1/2 cup oat flour
1/4 cup sunflower seeds
1 sweet onion
6 oz shiitake mushrooms
2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon smoked paparika
1/2 teaspoon oregano
1/2 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
Olive oil for cooking

For the Gravy –
1 cup vegetable stock
1/2 cup plant milk
2 tablespoon chickpea flour
1/2 tablespoon arrowroot powder
2 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
1 teaspoon onion powder
1 teaspoon turmeric

Method.

​1. Season with the balsamic vinegar, tamari, and coconut amino, continue to stir till caramelized, about 6-8 minutes, set aside.

​2. Add kidney beans, sunflower seeds, oats, cooked onions and mushrooms, and the rest of the seasonings all to a processor, pulse till coarsely ground and combined, I used a hand-held blender.

​3. Rub a little olive oil on your hands to prevent sticking, then use your hands to form the mixture into meatballs, makes about 9-10 regular sized meatballs, transfer onto a baking sheet lined with parchment paper.

​4. Bake for 35-40 minutes, check and flip halfway through, Meanwhile, prepare the gravy, in a small saucepan, add every except the chickpea flour and arrowroot powder, bring to a boil.

​5. Lower the heat and slowly stir in the chickpea flour and arrowroot powder, stir until they completely dissolve into the sauce, bring to a boil again and let it simmer for 10 minutes or unitl you reach desired thickness.

​6. Boil the cauliflower till buttery soft, transfer everything into a blender and blend till smooth.

​7. Serve the meatballs on a bed of mashed cauliflower, then pour gravy on top.

Enjoy!

August 8, 2022 by All Recipes 0

Sticky Sweet Sour Pom and Orange Crispy Tofu

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Ingredients.

Tofu:
400 g extra firm tofu, pressed, drained and cubed
3 tbsp corn starch
1/2 tsp salt
1/2 tsp white pepper
1 tsp toasted sesame oil
Oil for frying

Sticky Sauce:
2 1/2 tbsp pomegranate molasses
1 tbsp minced ginger
1 garlic clove, minced
2 tsp toasted sesame oil
1 1/2 tsp coconut sugar
2 tbsp soy sauce (more to taste or add salt)
100 ml unsweetened orange juice
50 ml water
1 tbsp corn starch + 2 tbsp water (mixed)

Top with: chili flakes, sesame seeds & green onions.
Serve with rice.

Method.

1. Start by preparing the tofu. Mix corn starch, salt and white pepper in a large bowl.

2. Add the tofu and sesame oil and toss to coat all pieces of tofu. Shallow fry in pan on medium high heat until all sides are golden brown and crispy.

3. Mix all ingredients for the sauce, except for the corn starch and 2 tbsp of water, in a bowl then pour into a pan and bring to a simmer over medium high heat, let simmer 2-3 minutes while stirring frequently then add the corn starch slurry while stirring.

4. Stir for 30-45 seconds or until sauce has thickened then remove from heat.

5. Add crispy tofu to the sauce and coat them well. Top with chili flakes, sesame seeds & green onions and serve with rice.

August 8, 2022 by All Recipes 0

Stuffed Sweet Potatoes

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Ingredients.

​3 medium/large sweet potatoes
1 1/2 cup cooked quinoa
2 Tbsp dried cranberries
2 Tbsp pecans
2 Tbsp pepitas
1/4 tsp salt & pepper
1/2 cup chickpeas, optional

Method.

1. ​Scrub and wash your sweet potatoes. Pierce your potato and microwave it on high for 5-7 minutes or until soft.

2. In a large bowl combine your grain, I used quinoa but rice would also be great.

3. Add the pecans, dried cranberries, pumpkin seeds, salt, pepper, and mix.

4. You can also add plant protein (optional) chickpeas or white beans.

5. Stuff sweet potatoes and drizzle with your favorite dressing. I love using creamy garlic tahini dressing.

Enjoy!

August 6, 2022 by All Recipes 0

Sweet Potato Miso Pasta

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Looking for meal-prep friendly pasta recipe? Look no further!

Ingredients.

1 16-ounce packet pasta
2 pints cherry tomatoes
1 yellow onion, sliced into wedges
1 medium sweet potato, cut into ½-inch pieces (about 2 cups)
6 cloves garlic, unpeeled
Drizzle of olive oil
Salt and black pepper to taste
1 (14-ounce) packet silken tofu
2 tablespoons red wine vinegar
2 tablespoons mellow (white) miso, dissolved in 2 tablespoons water
¼ cup nutritional yeast
¼ teaspoon red chili flakes
½ cup basil leaves, chopped, for garnish

Method.

1. Preheat the oven to 450ºF.

2. Cook the pasta according to the packet directions until al dente.

3. Place tomatoes, onion, sweet potato, and garlic in a large rimmed baking dish. Drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes, or until the sweet potato is fork tender, stirring every 10 minutes. Squeeze the garlic from the outer skins.

4. Transfer the baked tomato mixture to a blender. Add the tofu, vinegar, dissolved miso, nutritional yeast, and red chili flakes. Blend until smooth. Heat the sauce in a large saucepan. Add salt and pepper to taste. Pour the desired amount of sauce over the pasta for serving. Garnish with basil.

Enjoy!

August 5, 2022 by All Recipes 0

Uzbek Palov and Plov Osh

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​6 servings.

Ingredients.

2 packets of extra firm tofu, drained and pressed.
3 cups of medium grain rice.
1/4 cup olive oil for frying
1 cup julienned carrots
2 medium size onions
2 tbsp cumin seeds
2 whole heads of garlic
1 tbsp of tomato paste
2 long dry chillies
Handful of slivered almonds
Handful of sultanas or raisins
1 cup of cooked garbanzo beans
salt to taste
Large cast-iron (dutch oven) or bigger

Method.

1. Wash the rice until clear, cover with cold water and let it soaks for an hour.

2. Pressed the tofu to release all the liquid. Pat dry and break it in 1 inch chunks or cut it in cubes.

3. Slice onions into thin rings or half-rings.

4. Clean heads of garlic.

5. Heat oil in the dutch oven on high flame, deep-fry the tofu until golden-brown. Fry the onions until golden, stir to prevent onion from burning. Add the tomato paste. Add the carrots, stir. Add 1 tbsp of cumin and dry chili. Then add the sultanas. Stir.

6. Lower the heat to medium, pour 3 cups of hot water, add salt and let it simmer for 20 min. Add garbanzo beans.

7. Turn heat to high. Drain rice, place it on top the tofu and veggies, in one layer, stick the garlic and whole chillies, slivered almonds in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice in place). Cover the rice with about 1 inch of water, let it boil. Add 2 tsp of salt and 1 tbsp of cumin. As the water on top of the rice boils, make sure it boils evenly. You can you the back of the spoon to make holes around the rice to allow even boiling. Keep in eye on the rice while it’s boiling. Water will reduces completely.

8. Reduce heat to very low, cover tightly with the lid and let it steam 20 minutes. Remove from heat. Carefully mix rice with tofu and carrots. Pile the plov on a large plate. serve with garlic, chilies and thinly sliced tomato-sweet onions-chili-salt salad.

Enjoy!

August 5, 2022 by All Recipes 0

CRUNCHY CHICKPEA AND BASIL TOMATO PASTA

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serves 4

Ingredients.

1/2 lb rotini pasta
2 tbsp olive oil
1 medium onion finely diced
5 cloves garlic minced
2 tsp dried basil
pinch red pepper flakes
1/2 tsp salt
1/2 tsp coconut sugar
2 tsp vegan butter
1 28 ounce can crushed tomatoes
1/4 cup water
2 heaping handfuls of spinach
1/2 cup fresh basil, torn
1/2 punnet button mushrooms quartered
crispy chickpeas for garnish
extra basil for garnish

Method.

1. Heat the olive oil over high heat then Saute the onions, and mushrooms stirring frequently for about three minutes. Add the garlic. Stir to combine. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.

2. Add your tomatoes and water. Then Allow sauce to simmer for 10 minutes to up to one hour. Add your fresh basil and spinach right before serving.

3. While the sauce is simmering. Cook your pasta according to package instructions and once cooked add to your pot of sauce. Mix well.

4. Add to your bowl, and garnish with crunchy chickpeas and fresh basil. ENJOY!!!

August 3, 2022 by All Recipes 0

Chunky Asian Guacamole

chunky asian guacamole

There are dips you make because something needs to be on the table. And then there are dips like this Chunky Asian Guacamole — the kind that takes the beloved chunky texture and richness of classic guacamole and gives it an entirely new character with sesame oil, fresh ginger, lime, and a hit of soy sauce, finished with crunchy peanuts and fresh cilantro. This is that dip. The one that surprises people on the first bite and then has them reaching for chip after chip. The one that turns a familiar favorite into something genuinely new.

This recipe keeps the classic technique of a great chunky guacamole — ripe avocado mashed only partially, leaving plenty of texture rather than blending smooth — but builds the seasoning around an Asian-inspired flavor profile of toasted sesame oil, fresh ginger, garlic, lime, and soy sauce, finished with crunchy roasted peanuts and fresh herbs for texture and brightness.

What makes this guacamole so outstanding is the contrast between the rich, creamy avocado and the bright, savory, slightly nutty seasoning blend, finished with the satisfying crunch of peanuts that makes every single scoop genuinely interesting.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 15 minutes, and absolutely wonderful served with tortilla chips, wonton crisps, or fresh cucumber slices alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins0 mins15 mins4~210 kcal

Ingredients

For the Guacamole

  • 4 ripe avocados
  • 2 tbsp lime juice
  • 1 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 2 spring onions, thinly sliced
  • ¼ cup (15g) fresh cilantro, roughly chopped
  • ¼ cup (35g) roasted peanuts, roughly chopped
  • Salt to taste

Optional Add-ins

  • ½ small red chili, finely diced, for gentle heat
  • 1 tsp rice vinegar for extra brightness
  • 1 tbsp toasted sesame seeds scattered over the top
  • ¼ cup (40g) finely diced mango for a sweet contrast

To Serve

  • Tortilla chips
  • Wonton crisps
  • Sliced cucumber
  • Rice crackers

Instructions

  1. Prepare the avocado. Halve and pit the avocados, then scoop the flesh into a large bowl.
  2. Mash with texture. Using a fork, mash the avocado only partially, leaving plenty of chunky pieces rather than mashing completely smooth.
  3. Add the seasonings. Add the lime juice, soy sauce, sesame oil, grated ginger, and minced garlic to the bowl. Fold gently to combine without overmixing.
  4. Fold in the rest. Gently fold in the spring onions, cilantro, and chopped peanuts, reserving a small amount of each for garnish.
  5. Season and serve. Taste and add salt as needed. Transfer to a serving bowl, top with the reserved peanuts, cilantro, and spring onions, and serve immediately.

Pro Tips

  • Use ripe but firm avocados that yield gently to pressure for the best chunky texture.
  • Mash only partially, leaving visible chunks, for the most satisfying texture rather than a smooth puree.
  • Add the peanuts just before serving to keep them crunchy rather than softening in the mixture.
  • Taste before adding extra salt, as the soy sauce already contributes a fair amount of saltiness.

Why This Flavor Combination Works

Sesame oil and soy sauce bring deep, savory, slightly nutty notes that pair surprisingly well with the natural richness of avocado, while fresh ginger and garlic add brightness and depth that lime alone cannot achieve. The roasted peanuts echo the nuttiness of the sesame oil while adding essential crunch against the creamy avocado base.

Flavor Variations

  • Spicy Asian Guacamole: Add finely diced fresh chili or a drizzle of chili oil for building heat.
  • Mango Asian Guacamole: Fold in finely diced fresh mango for a sweet, tropical contrast.
  • Crispy Shallot Topping: Top with store-bought or homemade crispy fried shallots for extra crunch and flavor.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~210 kcal4g12g7g18g

Storage

  • Refrigerator: Store in an airtight container with plastic wrap pressed directly onto the surface to limit browning, for up to 1 day.
  • Best fresh: Like all guacamole, this is best enjoyed the day it is made, as avocado browns over time even with proper storage.

Frequently Asked Questions

Can I make this without peanuts?

Yes — substitute toasted cashews or sunflower seeds for a similar crunch without peanuts.

How do I keep guacamole from browning?

Press plastic wrap directly onto the surface of the guacamole before refrigerating, and add a thin layer of extra lime juice on top before covering.

Can I make this ahead for a party?

Guacamole is best made as close to serving time as possible. If you need to prepare ahead, make it up to a few hours in advance and store with plastic wrap pressed directly on the surface.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan dip and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 2, 2022 by All Recipes Mains & Bowls 0

Bean Curry with Roasted Potatoes​

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Flavorful Bean Curry with Roasted Potatoes – This hearty, protein-packed vegan curry is the perfect easy one-pot meal for a healthy dinner! We have it with creamy beans, aromatic spices, and rich coconut milk. Making this gluten-free, high-fiber dish both nutritious and delicious. You can easily serve it with the crispy roasted potatoes. Whether you need a quick weeknight dinner or a wholesome, budget-friendly meal, this spicy, homemade curry is a must-try!

​Serves 5

Ingredients.

For the potatoes:
15 baby potatoes
Drizzle of olive oil, or squeeze of lemon juice
Salt to taste

For the curry:
1 tablespoon neutral cooking oil, or vegetable broth
1 large yellow onion
4 garlic cloves, minced
1 tablespoon grated ginger
2 large tomatoes, diced
1 tablespoon garam masala
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cayenne
1 5.3-ounce carton non-dairy yogurt (cashew, coconut, or almond)
1 15-ounce can tomato purée
2 teaspoons maple syrup
2 15-ounce cans beans, drained, and rinsed
2 tablespoons fresh lime juice, plus more for serving
Chopped cilantro

Method.

1. Preheat the oven to 425ºF.

2. Place the potatoes in a medium saucepan with enough water to cover by about 2 inches. Bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until just fork tender. Drain. Toss with olive oil, or lemon juice and roast for about 12 minutes, or until golden brown and crispy. Salt to taste.

3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 5 minutes, or until the onion is translucent.

4. Add 3 tablespoons yogurt and stir to combine.

5. Add the chopped tomatoes, garam masala, coriander, turmeric, and cayenne. Cook for about 4 minutes, or until the tomatoes have softened, stirring frequently.

6. Add 1 cup water, tomato purée, and maple syrup. Mix to combine. Simmer uncovered for 5 minutes.

7. Stir in the beans and simmer until warmed through. Add the remaining yogurt, lime juice, and salt to taste. Garnish with chopped cilantro.

Enjoy.

August 1, 2022 by All Recipes 0

Saucy Edamame and Veggie Stir Fry⁣

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Serves 4-6⁣⁣

Ingredients.

1/2 white onion, finely chopped⁣⁣⁣
1 red bell pepper, finely chopped ⁣⁣⁣
8 oz chopped mushrooms⁣⁣⁣
3 cups edamame⁣⁣⁣
3 large handfuls of kale⁣⁣⁣
1/2 cup cashews, chopped⁣⁣⁣
1/2 cup fresh basil, chopped⁣⁣⁣

Sauté onion and bell pepper until softened. ⁣⁣⁣

sauce⁣⁣⁣
5 cloves garlic, minced or pressed⁣⁣⁣
2 tbsp sesame oil⁣⁣⁣
3 tbsp rice vinegar ⁣⁣⁣
1/2 cup reduced sodium tamari (GF soy sauce)⁣⁣⁣
1 1/2 tsp ginger powder⁣⁣⁣
2 tbsp maple syrup⁣⁣⁣
1 tsp corn starch + 2 tbsp water (mix together)⁣⁣⁣

Add all sauce ingredients together and whisk to combine.⁣⁣⁣

rice⁣⁣⁣
1 1/2 cups white rice⁣⁣⁣
3 cups water⁣⁣⁣
3 tbsp coconut oil⁣⁣⁣
Salt to taste ⁣⁣⁣

Cook rice as instructed, toss coconut oil after fully cooked. Salt to taste and Enjoy!

July 31, 2022 by All Recipes 0