VEGAN RECIPES

Vegan Lemon Cake is dairy-free cake which bursts with natural lemon flavor. It is a perfect option for anyone searching for healthy vegan cakes as this plant-based lemon cake is delicious and easy to make.  Perfect for vegans, gluten-free diets, or anyone seeking a healthier dessert, this cake is ideal for celebrations, tea time, or a sweet treat any day.

Ingredients

For the lemon cake:

1 cup of unsweetened almond milk

1 teaspoons apple cider vinegar

1/2 cup aquafaba liquid from a can of chickpeas

7 tablespoons (1/2 cup) vegan butter, softened to room temperature

1/2 cup neutral flavored oil, such as vegetable or grapeseed

1 cup granulated sugar

1 tablespoon freshly grated lemon zest

1/2 tablespoon pure lemon extract

1 teaspoons pure vanilla extract

3 cups cake flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon yellow food coloring, optional

For the frosting:

1/2 cup vegan butter, softened to room temperature

3 cups powdered sugar

1 tablespoons fresh squeezed lemon juice

1 tablespoons non-dairy milk

1/2 tablespoon freshly grated lemon zest

1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease two 6 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.)

Vegan buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles.

Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use.) Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1 minute, until light and foamy. Set aside.

In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with the handheld mixer until light and fluffy, about 2 minutes. Now add in the lemon and vanilla extracts and beat to combine. If using the yellow food coloring, add it in now as well.

On low speed, add in the vegan buttermilk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix.

Divide the batter equally in the prepared pans. Bake for 30 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 1 minute. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

Notes:

Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.

Cake flour is wonderful here if you can find it. The cake will come out fluffier with a fine crumb, but all purpose works if you don’t have access to cake flour. Gluten free all purpose flour works quite well, too.

Store leftover cake at room temperature for 3-4 days and make sure to cover any cut parts. Or keep it in the refrigerator for 1 week. It freezes perfectly as well.

Cupcakes – Divide into liners and bake for 20-24 minutes.

Consider adding a layer of vegan lemon curd to the middle, if desired.

Delicious plant-based twist on the classic Chinese egg rolls. Wrapped in a crunchy vegan spring roll wrapper making these rolls perfect for a healthy vegan appetizers or vegan Asian recipes. These easy vegan egg rolls are a crowd-pleaser. You can serve with a tangy vegan dipping sauce for the perfect combination of crispy and savory. It is the best option for a gluten-free making these vegan egg rolls a must-try!

Ingredients:

Vegan egg roll wraps (from whole foods)

1 tsp sesame oil

1 cup of chopped scallions

1 cup of chopped purple onions

1 tbsp minced garlic

liquid aminos (soy sauce alternative)

2 1/2 cups of shredded cabbage

2 1/2 cups of carrots

Method

Heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.

Add the cabbage, carrot and liquid aminos. Cook it down for 4-6 minutes or until the veggies are tender!

You can either bake it, fry it, or put it in the air fryer! I decided to fry it to save some time.

In the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!

If you are looking for a healthy vegan dinner ideas or a protein-packed plant-based meal, this recipe is ideal for those craving a low-carb vegan recipe or mushroom-based dishes. Vegan Lion Mane Mushroom Steaks Recipe is a a mouth-watering meat alternative that can impress any guest on all the occasions.

Ingredients:

• 1/2 large Lion’s Mane mushrooms
• 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• 1 tsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Clean the Lion’s Mane mushrooms by gently wiping them with a damp paper towel. Do not rinse them as they will absorb water and become soggy.

Using a sharp knife, carefully slice the mushroom into 1/2 inch thick steaks.

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper.

Place the mushroom steaks in a baking dish and brush them generously with the marinade.

Bake the mushroom steaks for 20-25 minutes or until they are tender and golden brown.

Remove from the oven and serve hot.

These vegan Lion’s Mane mushroom steaks are a delicious and healthy alternative to traditional meat steaks. They are packed with flavor and are perfect for anyone following a vegan or vegetarian diet. Enjoy!

Looking for a healthy, delicious plant-based dish? You must try these Vegan Baked Cabbage Steaks! Whether served as a main dish, side, or appetizer, this simple yet flavorful recipe features thick cabbage slices, perfectly seasoned and baked to golden perfection. Fully packed with nutrients and naturally low calories makes these cabbage steaks a unique gluten-free and low-carb diets.

Ingredients:

• 1 large head of cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chopped parsley, lemon juice, balsamic glaze

Instructions:

Preheat the oven to 400°F (200°C).

Cut the cabbage into 1-inch thick slices, discarding the tough outer leaves.

In a small bowl, mix together the olive oil, garlic powder, paprika, oregano, salt, and black pepper.

Brush the mixture onto both sides of each cabbage slice.

Place the cabbage slices on a baking sheet lined with parchment paper, making sure they don’t overlap.

Bake for 25-30 minutes, flipping the slices halfway through, until they are tender and lightly browned.

Remove from the oven and serve with your desired toppings, such as chopped parsley, lemon juice, or balsamic glaze.

Vegan Celeriac Steak, a delicious meat alternative made from the hearty and nutritious celeriac (also known as celery root). Perfect for anyone searching for healthy vegan dinner options or a low-carb vegan recipe. Vegan Celeriac Steak is ideal for those who want to explore vegan comfort food or enjoy a nutrient-packed plant-based meal.

INGREDIENTS:

• Celeriac 1/2
• Olive Oil 1/2 tbsp
• Mustard Dijon 1/2 tsp
• Maple syrup 1/2 tsp
• Chopped garlic clove 1/2
• Salt to taste
• Chopped black pepper, to taste

INSTRUCTIONS:

Warm the vacant oven to 200 degrees C.

Next, remove the celeriac exterior and hard skin with a peeler.

Then, cut into four equal portions with a knife. Discard its ends

Draw thin lines on both sides of the steak in a cross-hatch design.

Next, add soy sauce, garlic, maple syrup, Dijon mustard, and olive oil to a tiny bowl.

Modify the quantity of salt and black pepper to your flavor.

Stir well all spices with a spoon.

Next, set baking parchment or oil-resistant paper on a baking tray.

Distribute the marinade evenly on each side of the celeriac piece with a cooking brush.

Transfer marinated pieces to a (greased) baking tray.

Bake it for eighteen to twenty-two minutes.

Now, take the steaks from the oven. Change its sides.

Apply the remaining marinade over the steaks. Return steaks to the oven.

Bake it for another seventeen to twenty-two minutes, or until it is thoroughly cooked and brown.

The crunchy and tasty Vegan Celeriac Steak is ready.

Arrange the celeriac steak pieces to a plate. Serve.

Vegan Camembert:

Vegan Camembert also knows as a delicious dairy-free cheese which replicates the smooth traditional Camembert cheese. If you are looking for a vegan cheese alternative or a plant-based cheese option, this recipe is ideal for a vegan cheese board giving the gourmet touch to your vegan appetizers. It is easy to make and it is also made with simple, whole food ingredients, this dairy-free Camembert is not only vegan but also gluten-free and nut-free, making it a versatile addition to a variety of diets. Whether you’re preparing a vegan charcuterie board or looking to elevate your vegan recipes, this vegan Camembert will be the star of your meal.

Ingredients:

200 gr raw no salt Cashew nuts or any nut of choice.

1/8 tea spoon of Penicillium candidum

1/8 of mesophilic culture or thermophilic.

50 ml of water.

Method:

soak the nuts overnight or at least 6 hours. Wash it in warm water (to make the nuts lukewarm) and put it in a food processor or blender mixer. Put half the water, and add the cultures and blend it until becomes a paste. You can add the water slowly, just to help the blending. But not a lot of water, it needs to be a paste like texture.

If you have a cloth, put it in a small container and put this paste on it to shape. Next day, with a lot of care, remove the cloth and place the cheese in a bigger container, sprinkle a bit of salt on top. Use baking or vegetable paper under the cheese, it help to moving. You need to turn it everyday, so the mould grows evenly. It needs to be kept in a cool place, ideal temperature something between 8 and 11 Celsius. But if you place it in the fridge bottom (it is less cold) it also works. In less then one week you see the white layer, but let it about 10 days to dry a bit and get harder. Some people leave it 4 weeks. Everyday you can smell and check if everything is going ok.

Important, the two main ingredients in cheese making is patience and hygiene haha. Remember it is a living food, and it’s easy to get contamination. Hands and kitchenware very clean are a must.

I’m a foreign, so forgive my grammar lol.

Tips: if using thermophilic culture you need to warm up the nuts at 45°C. You can use a bain Marie pot. Mesophilic is 30-35° C. Enjoy

Vegan Cabbage and Chickpea Pie is a comforting plant-based pie which is made with nutritious chickpeas and tender cabbage. Our vegan savory pie is perfect choice for healthy vegan dinner recipes or a meatless pie. Fully packed with plant-based protein and fiber makes this cabbage pie a great option gluten-free vegan diet followers.

Servings, 3.

Ingredients:

For the Filling:

• 1/2 small green finely shredded cabbage
• 1/2 can drained and rinsed chickpeas,
• 1/2 large onion, finely chopped
• 1/2 cloves garlic, minced
• 1/2 carrot, grated
• 1/2 celery stalk, finely chopped
• 1/2 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth

For the Pie Crust:

• 1/2 cup vegan margarine or coconut oil, cold and cubed
• A pinch of salt
• 3 tablespoons ice-cold water

Instructions:

In a large mixing bowl, combine the flour and a pinch of salt.

Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.

Add the grated carrot and chopped celery, and cook for another 3-4 minutes.

Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.

Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.

Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.

Preheat your oven to 375°F (190°C).

Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.

Transfer the cabbage and chickpea filling into the pie crust.

Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.

Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!

Looking for a nutritious, protein-packed vegan meal? Try our Vegan High Protein Vegetable and Quinoa Bowl, a delicious, plant-based bowl full of quinoa and colorful, roasted vegetables. it is the high-protein vegan recipe is perfect for anyone searching for a healthy vegan lunch or a protein-rich vegan dinner. Fully Loaded with vegan protein, fiber, and essential nutrients, this bowl is great for those following a gluten-free vegan diet or wanting to boost their plant-based protein intake. if you are looking for vegan recipe, this vibrant quinoa bowl is the perfect choice for a satisfying and wholesome meal.

Here is what you need:

Black beans

Pinto beans

Kidney beans

Shredded carrots

Cucumber

Green & Red Bell pepper

Red Onion

Kale

Vine tomatoes

Tri- color Quinoa

Sea Salt

Crushed black pepper

Apple Cider vinegar (optional)

Olive oil

Topped with roasted spicy garbanzo beans

Serve and Enjoy.

Our Vegan Broccoli and Quinoa Cake is a perfect and delicious healthy vegan recipe that’s perfect for a quick lunch or dinner. We prepared with nutrient-rich quinoa and fresh broccoli, giving it a source of plant-based protein and fiber. It is perfect for anyone following a gluten-free vegan diet or looking to boost their plant-based protein intake, these cakes are not only tasty but also incredibly versatile. If you are looking for healthy vegan snack, or preparing a satisfying vegan dinner, these broccoli quinoa cakes will be a hit with everyone.

Ingredients:

• 1 Scallion
• 1/4 cup almond flour
• 1 Garlic cloves
• Salt
• 5 cups broccoli florets
• 1/2 cup Quinoa
• 1/2 tsp granulated garlic
• 2 tbsp Oil

Instructions;

1. Use a fine-mesh strainer to drain the grain with water. Empty. In a small saucepan, bring a single cup of water and millet to a boil, cover, reduce heat to low, and allow to simmer for ten to twelve minutes till the quinoa is firm, and its water is completely absorbing.
2. Switch off the heater and cover it for a few minutes at most.
3. Steam asparagus: Don’t overcook rice broccoli; instead, steam it till it’s soft while the rice or quinoa is baking. Thoroughly drain, allow to cool, and then towel thoroughly.
   In the bowl of a food processor, mix broccoli, a few herbs, cooked quinoa, the yolk, salt, cloves, and mozzarella; process before mending. Add the ground almonds and pulse to fully incorporate.
4. The mix should form a mound on a spoon and be just enough tacky to form patties with ease. Add a tablespoon of almond extract at a time to the mixture if it appears too wet before it is controllable. Using wet hands, press four large hamburgers into one another.
5. Although it shouldn’t be necessary, feel free to dust those with wheat or breadcrumbs, especially if they seem extremely moist.
6. Fire the oil in a pot on a normal heat. Arrange the hamburgers on the skillet around them, then decrease the fire to normal. Try not to move or tinker with them.
7. Flipping has become much simpler, as they will automatically remove their bodies from the pan when they develop a rich gold crust without a stick. Here, use a thin metal spatula. Rubber knives are more difficult to reach beneath delicate objects because of their larger edges.
8. After a minute or so, flip when golden and release.  Reduce the temperature further if necessary, and pan-sear on the other half while the egg has heated through and is slightly puff in the center.
9. If those are becoming too brown as they cook using the burner, you can also bake them for the remaining time at a temperature of 350 degrees Fahrenheit.

Vegan Crepes Recipe is the choice for someone seeking for a a dairy-free and egg-free  crepes. Our dish is made with simple ingredients like flour, plant-based milk, and a pinch of salt, these crepes are light, thin, and golden-brown, offering a blank canvas for both sweet and savory fillings. Ideal for breakfast, brunch, or dessert, vegan crepes are easy to make and can be enjoyed by anyone, regardless of dietary preference.  Share our recipe to those who are looking to reduce dairy consumption without compromising on taste or texture.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cups plant-based milk
• 1 tablespoons melted coconut oil
• 1 tablespoons maple syrup or any other liquid sweetener
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the all-purpose flour and salt. Whisk them together until well combined. Make a well in the center of the flour mixture and pour in the plant-based milk, melted coconut oil, maple syrup, and vanilla extract (if using). Whisk the ingredients together until you have a smooth batter. The consistency should be similar to that of heavy cream. If the batter seems too thick, add a little more milk to thin it out.
2. Let the batter rest for about 5 minutes to allow the gluten in the flour to relax and the flavors to meld together.
3. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of coconut oil. Pour approximately 1/2 cup of batter onto the heated pan. Tilt and swirl the pan to spread the batter into a thin, even layer.
4. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 minute on the other side.
5. Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, greasing the pan lightly between each crepe.
6. Fill the crepes with your desired toppings and fillings. They can be enjoyed sweet with fruit, vegan Nutella, or maple syrup, or savory with vegan cheese, sautéed vegetables, or vegan cream sauce.
7. Roll or fold the crepes and serve them warm.