All Recipes

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

Classic Spaghetti And Ziti

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There are baked pastas that are good. And then there are baked pastas like this Vegan Ziti — the kind that comes out of the oven with golden, bubbling edges and a cheese-pull that stops everyone in their tracks, with layer after layer of ziti tubes packed with a rich tomato sauce, creamy vegan ricotta, and a golden, melted cheese top that is so deeply satisfying and so completely over-the-top delicious that it has no business being entirely plant-based. This is that pasta. The one that converts skeptics. The one that you make when you need to feed a crowd and want every single person at the table to be happy. The one that disappears completely from the dish before anyone has thought about seconds.

This recipe builds a proper baked ziti from the ground up — a rich, herb-forward tomato sauce simmered until concentrated and deeply flavored, a homemade tofu-cashew ricotta that is creamy, slightly tangy, and astonishingly convincing, and a generous blanket of melted vegan mozzarella that goes golden and bubbling in the oven and delivers exactly the cheese experience that makes baked pasta one of the most beloved dishes in Italian-American cooking. Layered in a deep baking dish and baked until the top is golden and the sauce is bubbling up around the edges, this ziti is everything a baked pasta should be.

What makes this recipe so outstanding is the ricotta — blended with lemon, nutritional yeast, basil, and garlic into something that is genuinely creamy and subtly cheesy in exactly the way that makes baked ziti so comforting.

This recipe is 100% vegan, naturally dairy-free, feeds a crowd beautifully, reheats magnificently, and is one of those pasta dishes that makes everyone around the table completely content.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins50 mins70 mins6~580 kcal

Ingredients

For the Tomato Sauce

  • 3 tbsp olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cans (800g each) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp chilli flakes
  • 1 tsp sugar or maple syrup
  • Salt and black pepper to taste

For the Vegan Ricotta

  • 400g firm tofu, drained and pressed
  • ½ cup (70g) raw cashews, soaked in hot water for 30 minutes and drained
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic
  • ½ cup (20g) fresh basil leaves
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Pasta

  • 500g ziti or penne
  • Salt for pasta water

For Topping

  • 200g vegan mozzarella, shredded or torn
  • 2 tbsp vegan parmesan
  • Fresh basil to garnish
  • Extra virgin olive oil to drizzle

Instructions

  1. Make the tomato sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 8–10 minutes until soft and golden. Add the garlic and tomato paste and cook for 2 minutes until fragrant and the paste has darkened slightly. Pour in the crushed tomatoes, oregano, basil, chilli flakes, and sugar. Season with salt and pepper. Simmer uncovered for 20–25 minutes until the sauce is thick, rich, and deeply flavored. Taste and adjust seasoning.
  2. Make the vegan ricotta. Combine all ricotta ingredients in a food processor. Pulse until the mixture resembles a slightly chunky ricotta — you want some texture, not a completely smooth paste. Taste and adjust — more lemon for brightness, more nutritional yeast for cheesiness, more salt as needed.
  3. Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package instructions suggest — it will finish cooking in the oven. Reserve ½ cup of pasta water. Drain.
  4. Assemble. Preheat the oven to 375°F (190°C). Spread a thin layer of tomato sauce across the bottom of a large, deep baking dish (approximately 9×13 inches / 23x33cm). Add half the cooked ziti and spread into an even layer. Dollop half the ricotta over the pasta in large spoonfuls. Spoon half the remaining sauce over the ricotta. Add the remaining ziti, then the remaining ricotta in spoonfuls, then the remaining sauce. Top with shredded vegan mozzarella and vegan parmesan.
  5. Bake. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for a further 15–20 minutes until the cheese is golden and bubbling and the sauce is actively bubbling around the edges.
  6. Rest and serve. Allow to rest for 10 minutes before serving — this allows the layers to set slightly and makes serving much easier. Garnish with fresh basil and a drizzle of extra virgin olive oil. Serve directly from the dish.

Pro Tips

  • Undercook the pasta before baking — pasta that is cooked to al dente before baking will be overcooked and mushy after its time in the oven. Stop 2 minutes early and let the oven finish the job.
  • Make the sauce thick — a thin sauce will make the baked ziti watery and soupy. Simmer the sauce until it is visibly thickened and a spoon dragged through it leaves a clear line before adding it to the dish.
  • Use the ricotta in spoonfuls, not spread — dropping the ricotta in large dollops rather than spreading it creates distinct pockets of creamy ricotta throughout the finished dish rather than a uniform layer that disappears into the sauce.
  • Rest before serving — baked pasta needs 10 minutes to set after coming out of the oven. Cutting into it immediately makes it fall apart and pool in the dish.

The Story of Baked Ziti

Baked ziti is one of the defining dishes of Italian-American cooking — a category of food that is distinctly American in its exuberance and generosity while remaining grounded in the Italian tradition of pasta al forno (oven-baked pasta). Ziti is a long, tubular pasta whose name derives from the Neapolitan word for “bridegrooms” — it was traditionally served at wedding banquets in southern Italy. In Italian-American communities from the mid-twentieth century onward, baked ziti became the quintessential communal dish: easy to make in large quantities, crowd-pleasing to the point of universality, and deeply comforting in a way that speaks to the very best of home cooking. This vegan version carries that tradition forward with completely plant-based ingredients that honor the dish’s spirit of generosity and comfort.

Flavor Variations

  • Sausage-Style Baked Ziti: Add crumbled vegan Italian sausage to the tomato sauce for a heartier version with more protein and spiced depth.
  • Spinach and Ricotta Ziti: Fold two large handfuls of wilted, squeezed spinach into the ricotta mixture for a classic Italian-American spinach and ricotta combination.
  • Spicy Baked Ziti: Double the chilli flakes and add a teaspoon of calabrian chilli paste to the tomato sauce for a version with a proper kick.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~580 kcal24g72g8g22g

Storage

  • Refrigerator: Store covered for up to 5 days. Reheat individual portions in the microwave or reheat the whole dish covered in foil in a 350°F (175°C) oven for 20 minutes.
  • Freezer: Freeze the fully assembled, unbaked ziti for up to 3 months — cover tightly with foil. Bake from frozen at 375°F for 60–70 minutes, removing the foil for the last 20 minutes. Or freeze the baked leftovers for up to 3 months and reheat covered.
  • Make ahead: Assemble the dish up to 24 hours ahead, cover, and refrigerate unbaked. Bake directly from the refrigerator, adding 10 extra minutes to the covered baking time.

Frequently Asked Questions

Can I use a different pasta shape?

Yes — penne, rigatoni, and mostaccioli all work beautifully as substitutes for ziti in a baked preparation. Any short, tubular pasta holds the sauce and ricotta well.

Can I make the ricotta nut-free?

Yes — replace the cashews with an extra 100g of pressed firm tofu and add an extra tablespoon of nutritional yeast. The texture will be slightly less creamy but still very good.

Why does my baked ziti come out dry?

Dry baked ziti is almost always caused by too little sauce — the pasta absorbs a significant amount of moisture during baking. Use all the sauce the recipe calls for and don’t be tempted to reduce it.

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 snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

July 31, 2022 by All Recipes Dinner 0

Vegan Hushpuppies

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Ingredients.

6-8 cups of cooking oil ⁣
2 cups of corn meal ⁣
1/3 cup of all purpose flour ⁣
1/2 tbs of sugar ⁣
1/2 tsp of baking powder ⁣
1/2 tsp of corn starch ⁣
1/4 tsp of cayenne pepper ⁣
1/2 tsp of garlic powder ⁣
2-3 Pinches of salt ⁣
1/3 cup of finely chopped green onions ⁣
1 cup of cream-style corn ⁣
1/2 cup of plant-based milk ⁣

Method.

1. Pre-heat the oil to 350-375 degrees in pan or skillet. ⁣

2. In a mixing bowl, add all dry ingredients and mix well. ⁣

3. Add your green onions, corn and milk. Mix well. ⁣

4. Using a 1/2 inch scooper or spoon, drop batter in the oil. ⁣

5. Fry until the hushpuppies are golden brown ⁣

6. Place on a paper towels to absorb excess oil. ⁣

Enjoy warm!

July 29, 2022 by All Recipes 0

Vegan Meatball Subs

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Ingredients.

​1 pack plant based patties
1 baguette, halved
400g marinara sauce
vegan parmesan

Method.

1. Empty the plant based patties mixture into a bowl & add water as specified on pack. Let it sit for 5mins.

2. Mix together and roll into balls with your hands.

3. Heat the sauce in a pan and add meatballs. Cook until heated through.

4. Toast baguettes and top with meatballs and vegan parmesan.

ENJOY!

July 28, 2022 by All Recipes 0

Nacho Party Tray

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Ingredients.

1/2 tbsp olive oil
320gr vegan mince
1/4 cup canned diced tomato
1 can black beans
1/4 cup corn
3/4 cup salsa
3 tbsp tomato paste
1 tsp ground coriander seeds
1 tbsp paprika
1 tbsp cumin
1/2 tbsp garlic powder
1 tsp chilli powder
1 tbsp tapioca flour mixed with a bit of water

Method.

1. Heat up the oil in a pan and cook your mince according to the instructions.

2. Add all the spices/herbs and the tomato paste. Stir well and cook for 2-3 mins.

3. Add the black beans, tomatoes, corn and salsa. Cook for a further 5 mins.

4. Add the tapioca flour to make the sauce a bit thicker.

5. Pour on top of corn tortillas chips.

Topped with:
sour cream
guacamole
fresh jalapeños
spring onions + diced brown onion
extra corn
fresh diced tomato

ENJOY!

July 28, 2022 by All Recipes 0

Creamy Alfredo Style Mushroom Pasta

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​Ingredients.

3 tbsp vegan butter
3 tbsp nutritional yeast
1 tbsp vegan butter/avocado/olive oil
1/2 tsp salt + more to taste
1/4 tsp pepper + more to taste
10 ounces pasta of choice
3 cups baby portabella mushrooms, washed & quartered
fresh parsley, for garnishing
Alfredo Style Sauce
2 heaping cups cauliflower florets
2 cloves garlic, minced
1/4 cup unsweetened dairy-free yogurt
2 cups plant milk

Method.

1. Make the sauce first. In a medium-large skillet over medium heat, melt the vegan butter. Add the cauliflower florets and minced garlic. Cover and saute until the cauliflower is soft, tossing occasionally- about 10-15 minutes.

2. Meanwhile, boil the pasta according to package directions in a separate pot with salted water.

3. Add the washed and quartered mushrooms to another medium skillet with 1 tablespoon of vegan butter or avocado/olive oil. Heat over medium heat and saute until they start to turn golden and slightly start to crisp. Toss occasionally.

4. Add the dairy-free yogurt, plant milk, nutritional yeast, salt and pepper to the sauce skillet with the cauliflower. Stir to combine. Pour all of the sauce ingredients into a blender and blend until smooth and creamy and no large chunks of cauliflower are left. Poor it back into the skillet and heat over medium heat until it thickens and starts to bubble- about another 5-10 minutes. Add more salt & pepper to taste.

5. Drain and rinse the pasta and add it to the sauce skillet, toss to coat the pasta.

6. You can either serve the pasta in bowls first and then top with the mushrooms or you can toss the mushrooms in the skillet with the pasta and sauce. Top with fresh parsley and vegan parmesan cheese if desired. ENJOY!

July 27, 2022 by All Recipes 0