VEGAN RECIPES

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.

Here is the secret recipe for our Vegan Lo Mein, a delicious plant-based stir fry made with vegan noodles, colorful vegetables, and a savory, gluten-free sauce. Our dish is easy vegan recipe is perfect for anyone craving a healthy vegan dinner or a satisfying meatless meal. Packed with vegan protein from tofu or tempeh, this dish is not only full of flavor but also nutritious. if you are looking for a high-protein vegan meal or a quick dinner recipe, this Vegan Lo Mein is the ideal solution for busy nights.

Ingredients:

• 1 package of vegan chicken strips or cubes (such as Gardein)
• 5 oz of lo mein noodles
• 1/2 bell pepper, sliced
• 1/2 small onion, sliced
• 1/2 cup of sliced pineapple
• 2 cloves of garlic, minced
• 1 tbsp of vegetable oil
• Salt and pepper to taste

For the sweet chili sauce:

• 1/3 cup of sweet chili sauce
• 1 tbsp of soy sauce
• 1/2 tbsp of rice vinegar
• 1/2 tsp of sriracha sauce
• 1/2 tsp of cornstarch

Instructions:

Cook the lo mein noodles according to the package instructions. Drain and set aside. In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, sriracha sauce, and cornstarch. Set aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan chicken strips or cubes and cook until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

In the same skillet, add the bell pepper and onion. Cook for 2-3 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for an additional 30 seconds.

Add the sliced pineapple and cooked vegan chicken to the skillet. Cook for 2-3 minutes, or until the pineapple is heated through.

Pour the sweet chili sauce over the mixture in the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and coats the ingredients. Serve the lo mein noodles in bowls, topped with the sweet chili sauce and vegetable mixture.

Craving a delicious and guilt-free dessert? Here is best recipe for Vegan Chickpea Brownies, a rich and fudgy brownie made with chickpeas for a unique twist on the classic treat. This is plant-based protein and fiber, making them the perfect indulgence for anyone following a gluten-free vegan diet or looking for a nutritious vegan dessert. We made it with refined sugar-free and dairy-free ingredients, these chickpea brownies are perfect for anyone craving a low-calorie vegan treat or a healthy dessert that satisfies your sweet tooth without the guilt.

Ingredients:

Bake at 350 degrees.

1 can of chickpeas (15.5oz) rinsed and drained

1/2 cup creamy peanut butter

1/2 cup maple syrup

1 teaspoon of salt

1 teaspoon of baking powder

1 Cup of dark chocolate chips

Method:

Prepare the brownie tin. Blend everything except the chocolate chips until thick. Fold in the chocolate chips and pour in brownie tin. Bake for 20 mins and then let it cool down then refrigerate before cutting.

Notes: I recommend grinding a cup of gf oats or almond flour for more texture. Enjoy!

Looking for a savory, protein-packed breakfast or snack? our Vegan Chickpea Frittata Muffins, a delicious plant-based muffin made with chickpea flour and loaded with veggies for a nutritious and filling bite. High-protein vegan muffins are perfect for gluten-free vegan diet breakfasts. Our dish is packed plant-based protein, fiber, and essential nutrients, these muffins make a great choice for meal prep or a portable vegan snack. If you are a fan of savory muffin recipe or need a quick vegan breakfast idea, these chickpea frittata muffins are a must-try.

Ingredients:

Chickpea flour 1 cup

Nutritional Yeast 2 tbsp

Water 1 cup

Olive Oil 1 tbsp

Garlic Powder 1/2 tsp

Baking Powder 1/2 tsp

Black pepper 1/2 tsp, or according to taste

Salt 1/2 tsp, or according to taste

Turmeric 1 tsp, Instead of this you can use food color

Method:

Prepare soft and savory vegan chickpea muffins by following the few step. First, preheat the oven to 400 degrees. Meanwhile, we will make the muffin batter. Place a non-stick pan over the medium flame, and add olive oil When the oil is warm, add the chopped red bell peppers, cremini mushrooms, and onion to the warm oil.

Cook all ingredients until the onion color changes. Shift saute vegetables on a plate. Set aside the plate. Next, add all dry ingredients such as nutritional yeast, chickpea flour, baking powder, and seasonings in a large bowl. Combine all ingredients.

Now, add water to this mixture. Continuously mix it through a blender until it lumps-free. Next, add cooked vegetables, and cheese to this batter. Mix it well.

Now, take a muffin tray and grease it with oil. By using a spoon, shift the batter into the muffin tray. For 20-30 minutes, bake muffins at 370 degrees. Let the muffins cool down for 10 minutes on a cooling rack.

The Vegan Chickpea Frittata Muffin is ready to eat.

Fully Packed with plant-based protein and fiber, our secret pizzas are ideal for those seeking a low-calorie vegan recipe or a meatless pizza that’s full of flavor. Whether you’re making a quick meal for yourself or serving a crowd, this easy vegan pizza will be a hit at any table.

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1 cup vegan mozzarella cheese

1 large tomato, thinly sliced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C). Spread tomato sauce evenly over pizza crust. Sprinkle vegan mozzarella cheese on top of sauce. Add sliced tomatoes and fresh basil.

Season with salt and pepper to taste. Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan BBQ Pizza

Ingredients:

1 pre-made pizza crust

1 cup BBQ sauce

1/2 cup vegan cheddar cheese, shredded

1/2 cup vegan mozzarella cheese, shredded

1/2 red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/4 cup fresh cilantro leaves, chopped

Instructions:

Preheat oven to 425°F (220°C).

Spread BBQ sauce evenly over pizza crust.

Sprinkle vegan cheddar and mozzarella cheese on top of sauce.

Add sliced red onion, red bell pepper, and green bell pepper.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Sprinkle fresh cilantro over the top of the pizza.

Vegan Mushroom and Spinach Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1 cup mushrooms, sliced

1 cup fresh spinach leaves

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

In a skillet, sauté mushrooms and garlic in olive oil over medium heat until mushrooms are tender.

Add fresh spinach to skillet and continue to cook until spinach is wilted.

Season with salt and pepper to taste.

Add mushroom and spinach mixture to pizza.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan Veggie Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1/2 cup mushrooms, sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

1/2 cup fresh broccoli florets

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

Add sliced mushrooms, red and green bell peppers, red onion, and fresh broccoli to pizza.

Season with salt and pepper to taste.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Enjoy!

Craving a rich and indulgent dessert? Here is our famous Vegan Banana Coconut Cream Pie, a delicious dairy-free dessert made with creamy coconut milk, ripe bananas, and a plant-based pie crust. Our special vegan coconut cream pie is perfect for anyone following a gluten-free vegan diet or looking for a healthy vegan dessert that’s both satisfying and flavorful. We packed it with natural ingredients and healthy fats, this pie offers the perfect balance of sweetness and richness. Whether you’re preparing for a holiday, dinner party, or just craving a vegan treat, this banana coconut cream pie will be a hit with everyone!

Ingredients:

2 oz coconut milk (canned)

2 oz oats

1 teaspoons crushed walnuts

1/2 teaspoon vanilla extract

Method:

1. Put in fridge over night.

2. Next morning, add – A Drizzle of date or maple syrup and 1 oz vegan coconut yogurt. Stir well.

3. Add toppings: Banana slices and shredded coconut. Enjoy

Here is the our all time famous recipe for Vegan Banana Bread which is a delicious dairy-free and egg-free twist on the classic banana bread. We made with ripe bananas, whole wheat flour, and natural sweeteners, this healthy vegan banana bread is perfect for a vegan breakfast or afternoon snack. This dish is fully Packed with love, fiber, plant-based protein, and healthy fats, it’s a great option for anyone on a gluten-free vegan diet or looking for a nutritious dessert. Whether you’re meal prepping or just craving a vegan baking recipe, this banana bread recipe will satisfy your cravings without the guilt.

Ingredients:

2 overripe bananas

1/2 cup cashew milk or any plant milk

1/2 tsp apple cider vinegar

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1/2 cup date syrup

1 Flaxegg

-(1 Tbsp ground flaxseed : 4 Tbsp warm water)

1/3 cup Tahini

1 cup whole wheat

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

60g cranberries

60g cacao nibs

Method:

Preheat oven to 350°F.

Combine wet ingredients; combine dry ingredients; combine both then add in extras. Do not over-mix.

Bake for approximately 1hr in a 9” loaf pan.

Use a tester to ensure inside is properly baked.

Remove from oven, let rest for 5 mins then remove bread from pan and let cool on a cooling rack.