VEGAN RECIPES

Here is is a Vegan Raspberry Ice Cream which is a perfect option for a dairy-free ice cream. We made it with fresh raspberries and coconut milk for the perfect texture. This healthy vegan ice cream is ideal for anyone looking for a low-calorie vegan dessert or a gluten-free vegan treat makes it perfect for those on a plant-based diet or those seeking a refined sugar-free dessert. Whether you’re cooling off on a hot day or looking to satisfy your sweet tooth, this vegan raspberry ice cream will deliver all the indulgence you crave, guilt-free!

Ingredients:

1 cup aquafaba (the liquid from a can of chickpeas)

1 cup fresh or frozen raspberries (thawed if frozen)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 can (14 ounces) full-fat coconut milk (chilled in the refrigerator overnight)

Pinch of salt

Instructions:

Start by preparing your aquafaba. Drain a can of chickpeas, and reserve the liquid (aquafaba) in a bowl. You can store the chickpeas for other recipes.

In a blender or food processor, blend the raspberries until smooth. If you prefer a seedless ice cream, you can strain the raspberry puree through a fine-mesh sieve to remove the seeds.

In a mixing bowl, combine the raspberry puree, sugar, and vanilla extract. Mix well until the sugar is dissolved.

In a separate large mixing bowl, add the chilled coconut milk. Whip the coconut milk using an electric mixer until it becomes fluffy and creamy.

Gently fold the raspberry mixture into the whipped coconut milk until well combined.

In another clean mixing bowl, whisk the aquafaba and a pinch of salt using an electric mixer until it forms stiff peaks. This might take a few minutes.

Carefully fold the whipped aquafaba into the raspberry-coconut mixture. Be gentle to retain the airiness of the aquafaba.

Pour the ice cream mixture into a freezer-safe container, cover it with a lid, and place it in the freezer.

Let the ice cream freeze for at least 4-6 hours, or until it reaches the desired consistency. You can also stir the ice cream every hour during the freezing process to prevent ice crystals from forming.

Once the ice cream is frozen, scoop it into bowls or cones, and enjoy your creamy and fruity vegan raspberry ice cream!

Creamy Vegan Cauliflower Cashew Alfredo is a dairy-free and plant-based twist on the classic Alfredo sauce. It is made with nutrient-dense cauliflower and cashews, this creamy vegan sauce offers a luscious texture and a savory, slightly nutty flavor that mimics traditional Alfredo without the cream or cheese.

SERVES 4

4 servings pasta of choice, cooked according to package, 1/2 C of pasta water reserved

1 C cauliflower florets

1/2 C raw cashews

2 garlic cloves

1/4 yellow onion

1/2 – 2/3 C water (start with 1/2 C)

2 TBSP tapioca flour, arrowroot powder, or corn starch

1/2 TBSP miso paste

1/2 tsp Dijon mustard

1 tsp coconut aminos or soy sauce

1 lemon, juiced

1/2 tsp salt and pepper

2 TBSP nutritional yeast

1 C fresh parsley, chopped, for garnish

Method:

Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is VERY soft.

Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 C pasta water and set aside.

Add remaining ingredients to blender with cauliflower/cashews and blend on high until super smooth and creamy. Season to taste.

Drain pasta and set aside. Pour Alfredo sauce into same saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like cheese), stirring frequently, and adding pasta water little by little if needed.

Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley!

Try our Creamy Vegan Roasted Cauliflower Soup, a rich, dairy-free soup made with roasted cauliflower and blended to perfection for a velvety smooth texture. Our plant-based soup is for everyone looking for a low-calorie vegan recipe or a vegan comfort food that’s both satisfying and nourishing. Rich with vitamins and fiber, makes our dish  is great for those on a gluten-free vegan diet or anyone looking to add more vegetables into their meals. If you are or craving for a warm, creamy bowl of vegan soup, this roasted cauliflower soup is a must-try for any season.

Ingredients:⠀

1 medium head cauliflower about 1 1/2 to 2 pounds⠀

1 tbsp oil⠀

1 cloves garlic, minced⠀

2 cups vegetable broth (720 ml)⠀

1/2 cup plant-based milk (240 ml)⠀

1/3 cup soaked cashews (50 g) (*see recipe notes)⠀

One 15 oz can cannellini beans drained and rinsed⠀

Spice mix: 1/2 tsp onion powder 1/2 tsp paprika, 1/2 tsp sea salt (or less/more to taste), 1/2 tsp ground oregano (or thyme), black pepper to taste⠀

1 tbsp fresh lemon juice or lime juice⠀

Fresh parsley for garnish⠀

Instructions:⠀

Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.⠀

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).⠀

Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.⠀

In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.⠀

Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!⠀

If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.⠀

Transfer to a pot and warm to the desired temperature.⠀

Garnish with fresh parsley and the reserved cauliflower florets.

Vegan French Croissants is a perfect plant-based version of the classic French pastry made without dairy or eggs, Whether enjoyed fresh out of the oven for breakfast, paired with coffee, or used as a base for savory fillings, vegan croissants are a delightful treat for any occasion. Our dish is a boost for healthy vegan breakfast or a luxurious vegan pastry

Ingredients:

Dough:

• 1/4 cups warm almond milk
• 2 1/4 tsp active dry yeast
• 1 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup vegan butter, cold and cubed
• For the Vegan Butter Block:
• 1/2 cup vegan butter, cold
• For the Glaze:
• 1/2 cup apricot jam (or other fruit jam)
• 1/2 tbsp warm water

Instructions:

1. Activate the Yeast:

• In a small bowl, combine the warm almond milk and yeast. Let it sit for about 5 minutes until frothy.

2. Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
• Add the cold, cubed vegan butter and the yeast mixture. Mix until a dough forms.
• Knead the dough for a few minutes until it’s smooth.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. Prepare the Vegan Butter Block:

• Roll out the cold vegan butter between two sheets of parchment paper into a rectangle.
• Place it in the refrigerator to chill.

4. Laminate the Dough:

• Roll out the chilled dough into a large rectangle.
• Place the chilled vegan butter block in the center of the dough.
• Fold the dough over the butter, then fold in the sides, creating an envelope.
• Roll out the dough again, then fold it in thirds like a letter.
• Refrigerate the dough for 30 minutes.

5. Repeat the Folding:

• Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each fold.

6. Shape the Croissants:

• Roll out the dough into a large rectangle.
• Cut it into triangles.
• Roll each triangle from the base to the tip, creating a croissant shape.

7. Let the Croissants Rise:

• Place the croissants on a baking sheet and cover them. Let them rise for 1-2 hours, or until they’ve doubled in size.

8. Preheat and Bake:

• Preheat your oven to 400°F (200°C).
• Bake the croissants for about 15 minutes or until they’re golden brown.

9. Prepare the Glaze:

• In a small saucepan, heat the apricot jam with a little warm water until it becomes a glaze.

10. Glaze and Serve:

• Brush the warm croissants with the glaze for a shiny finish.

Here is a recipe for Vegan Rice with Mushrooms which is famous and a delicious plant-based dish made with mushrooms and perfectly cooked rice. Making of this dish is so easy recipe is ideal for anyone searching for healthy vegan dinner ideas or a quick vegan meal that’s both nutritious and filling. We packed it with plant-based protein and fiber, this dish is perfect for those following a gluten-free vegan diet or looking to add more vegetables into their meals. Whether you’re meal prepping or preparing a cozy dinner, this vegan rice recipe with mushrooms is sure to impress.

Ingredients:

1/2 cup basmati rice

1 cups vegetable broth

1/2 tablespoon olive oil

1/2 onion, thinly sliced

2 cloves garlic, minced

5 ounces mushrooms (such as cremini or button), sliced

1/2 teaspoon soy sauce or tamari

Salt and pepper to taste

Instructions:

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice and reduce the heat to low. Cover and let the rice cook for about 15 minutes or until all the liquid is absorbed and the rice is tender. Once cooked, remove from heat and let it sit covered for 3 minutes. Fluff the rice with a fork.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook until they become golden brown and crispy, stirring occasionally. Remove the fried onions from the skillet and set them aside on a paper towel-lined plate to drain excess oil.

In the same skillet, add the minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and slightly browned. Stir in the soy sauce or tamari and season with salt and pepper to taste.

Once the mushrooms are cooked, add the cooked rice to the skillet and toss everything together, making sure the mushrooms are evenly distributed.

Serve the rice topped with the fried onions and garnish with fresh parsley or green onions if desired.

Here is recipe for Vegan Pineapple Fried Rice which is a plant-based twist on the classic Thai fried rice. We made with pineapple, veggies, and fragrant jasmine rice, this dish is packed with vegan protein from tofu and loaded with savory flavors. Perfect for anyone seeking a healthy vegan meal or easy vegan dinner, this recipe is not only quick but also full of plant-based nutrients. Whether you’re craving a gluten-free vegan recipe or a quick and tasty dinner, this vegan fried rice is sure to satisfy your taste buds with a tropical touch!

Ingredients:

1/2 cup uncooked white or brown rice

1/2 tablespoon vegetable oil

1/2 cup diced onion

1 garlic cloves, minced

1/2 teaspoon grated fresh ginger

1/2 red bell pepper, diced

1/2 cup diced fresh pineapple

1 cup frozen peas, thawed

1 tablespoons soy sauce

1/2 tablespoon hoisin sauce

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Instructions:

Cook the rice according to package instructions. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion, minced garlic, and grated ginger, and cook for 2-3 minutes until softened. Add the diced red bell pepper to the skillet and cook for another 2-3 minutes. Add the cooked rice to the skillet and stir to combine with the onion, garlic, ginger, and bell pepper.

Add the diced pineapple and thawed peas to the skillet, and stir to combine. In a small bowl, whisk together the soy sauce and hoisin sauce. Pour the sauce over the rice mixture in the skillet and stir to combine. Cook for an additional 2-3 minutes until everything is heated through and the sauce is well distributed.

Season with salt and pepper to taste. Remove from heat and garnish with chopped cilantro before serving.

Ready to Enjoy

Here is the recipe for our Vegan Tuscan White Beans which is a comforting and healthy plant-based recipe and we made it with creamy white beans, garlic, and fresh herbs. These vegan bean stew is perfect for anyone finding for a high-protein vegan meal or a quick and easy dinner that’s both filling and nutritious. This dish is packed with fiber and plant-based protein making it is the ideal choice for those who are on a gluten-free vegan diet or anyone looking for a delicious Mediterranean-inspired recipe.  

Ingredients:

1 tablespoons vegan butter

2 garlic cloves minced

2 ounces (113.4 g) sliced or chopped mushrooms

1/2 bundle of green onion chopped

Handfull of sun-dried tomato, chopped if the pieces are too large

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian herb blend

1/2 cups (354.88 ml) of cashew milk or oat milk

Handfull of vegan Parmesan and vegan feta

1/2 Cup of baby spinach

Method:

Heat a large skillet over medium heat, and add the vegan butter. Once the butter is melted, add garlic and a good pinch of salt 5 mins. Stir frequently, so the garlic doesn’t burn. Add in the mushrooms and green onion and another good pinch of salt and continue to cook. If the pan is drying out too much, you can add another teaspoon of butter or a splash of water and continue to cook until the mushrooms are somewhat golden on most of the edges. This can take anywhere from 10 minutes.

Add in the sun dried tomato,pepper, and Italian herbs, and mix really well. Then add in your non-dairy cream, the white beans, and Parmesan, feta, and mix well. Bring the cream to a boil.

Then then fold in the spinach and simmer for 2 minutes . Taste the mixture carefully, and adjust the salt and flavor. Switch off the heat. Garnish with some parsley, pepper flakes or black pepper, and some more vegan Parmesan

Here is the recipe for our Vegan Lentil Wellington which is a delicious and savory vegan holiday recipe that’s perfect for any special occasion. We made with it protein-rich lentils, mushrooms, and wrapped in flaky puff pastry, this vegan Wellington is both indulgent and nutritious. Ideal for anyone looking for a plant-based main course or a dairy-free Wellington, this dish is packed with fiber and plant-based protein. This lentil Wellington recipe is sure to impress your guests.

Ingredients:

1/2 cup dry brown lentils, rinsed well

2 cups vegetable broth

1 tbsp ground flax

2 tbsp water

1 stalk celery, sliced

1/2 small onion, diced

4 Bella mushrooms, cubed

4 cloves garlic, minced

1/2 tbsp tomato paste

1/2 tbsp soy sauce

1 tbsp nutritional yeast

1/2 tsp fennel seeds

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp dry basil

1/2 tsp cumin

1 thawed vegan puff pastry sheet

Method:

In a sauce pan add lentils and vegetable broth. Bring to a low boil and allow to cook until soft and all liquid has been absorbed by the lentils (or drain remaining liquid if necessary).

While lentils are cooking, mix flax and water together and set aside. To a separate pan add in onion, celery and mushrooms with a sprinkle of salt. Allow to cook down and soften.

To the pan add the garlic and allow to become fragrant while sautéing. Add in tomato paste and sauté for about 2-3 minutes.

Then add in soy sauce, lentils, seasonings, nutritional yeast and flax egg. Remove from heat and stir well to combine. Allow lentils to sit and cool for 10 minutes while preparing the puff pastry.

Preheat oven to 400F.

Make sure pastry is completely thawed. Spread out on a floured surface and lightly roll it a little flatter. Take lentil mixture and place in the middle of the pastry.

You don’t need to do anything super fancy with the dough. Wrap the sides of the dough around the lentils.

For the ends, cut off excess pastry leaving about an inch enough to fold up to make a little log. To seal just brush with a little plant based milk or water.

Once sealed, place the lentil loaf on a lined baking sheet. Brush the surface with a little more plant based milk or oil and cut at least 4-6 venting slits into the pastry.

Place pastry in oven on the middle rack for 25-30 minutes. Remove from oven and cool for 10 mins before cutting and serving.

Here is the secret recipe for our Vegan Spicy Thai Peanut Ramen is a flavorful and satisfying dish that combines creamy peanut butter with the perfect blend of spices for a rich, savory broth. With vegan protein from tofu or tempeh, rice noodles, and a spicy peanut sauce, this Thai-inspired ramen is perfect for vegan comfort food lovers looking for an easy, quick dinner. Whether you’re preparing it for a weeknight meal or a cozy dinner, this easy vegan ramen recipe will transport your taste buds to Thailand.  Enjoy the goodness of a rich vegan broth packed with flavors, topped with fresh veggies, and a squeeze of lime to elevate the taste.

Ingredients:

1 Teaspoons Olive oil

2 Cloves Garlic, chopped

1/2 Teaspoon Ginger, grated

1/2 Teaspoon Green curry paste

3 Cups Vegetable broth, divided

1/2 Can (13oz.-14oz.) Coconut milk, full fat

1/2 Cup Peanut butter, natural or organic

1 Tablespoons Soy sauce

1 Tablespoons Agave syrup

Juice of 2 Limes

2 Ounces Ramen noodles

Method:

In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute.

Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter.

Now, add the peanut butter and broth to the pot and whisk to combine. Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed.

Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two.

Serve immediately as is, or add veggies or tofu or whatever you want. I like to top with cilantro and chopped peanuts.

 Our Vegan Pad Thai with Peanut Sauce is the perfect plant-based Pad Thai recipe! Our secret dish is flavorful dish combines Thai noodles, fresh vegetables, and a rich, creamy peanut sauce for an irresistible taste. Ideal for anyone seeking a healthy, vegan Thai recipe. If you are fan of  Pad Thai with peanut sauce or looking for an easy vegan dinner, this recipe has it all.  Share and enjoy this healthy vegan Pad Thai for a satisfying meal that’s both flavorful and nutritious!

Ingredients:

For the Pad thai:

About 150gr of rice noodles

2 tbsp of toasted sesame seeds oil

2 garlic cloves, minced

A small piece of ginger, finely grated

1/4 cup of soy or Tamari sauce

1 tbsp of brown rice vinegar

2 tbsp of coconut sugar

1/2 tbsp of paprika

About 1/2 cup of cubed extra firm tofu

3 spring chopped onions

1/2 cup of bean sprouts

1/4 cup of unsalted chopped peanuts

1/4 lime cut into slices

An handful of fresh coriander – roughly chopped

For the peanut sauce:

1/4 tbsp of siracha or hit sauce

1/2 cup of canned coconut milk

1/2 tbsp of soy sauce or Tamari sauce

1 cup of runny and unsweetened peanut butter

1/2 tbsp of coconut sugar

Method:

Cover the rice noodles with boiling water and let them sit for 15 minutes.

In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.

Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.

Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.