VEGAN RECIPES

Hearty, warming, and filling. It’s a nutritious dish that is perfect for any occasion.

Ingredients:

1 bunch kale rough chop
1 small head broccoli rough chop
1 can chickpeas drained
1 tablespoon olive oil
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup water
3 tablespoons tomato paste
1 bloop agave
1/4 teaspoon Italian seasoning
black pepper and chili flakes to your taste
2 tablespoons vegan butter
1 pound ziti
8 pitted kalamata olives chopped
nutritional yeast is an optional topper

Instructions:

Preheat the oven to 425 while chopping the veg.

Put on a big pot of water to cook the pasta according to the box and reserve.

Put all veggies and chickpeas in a bowl with olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt and toss well.

Lay on a sheet pan and bake for 15 minutes turning every 5 minutes so the kale doesn’t get too crispy.
In a medium sized saucepan add water, tomato paste, onion powder, 1/2 teaspoon garlic powder, agave a pinch of salt and Italian seasoning and bring to a boil, it will thicken and turn to sauce in about 5 minutes and then add vegan butter and reserve.

When pasta is ready, return to the pot and add sauce and sheet pan veggies and chickpeas and mix well. Lastly add in the olives.

Garnish with black pepper, chili flakes and nutritional yeast.

It’s incredibly delicious! 🌶️🎃 This recipe is ticking all our cozy vibes requirements for a fall/winter warming recipe! Cook up a batch and serve throughout the week. 🍲

INGREDIENTS that you need:
Large white onion
Green bell pepper
Red bell pepper
jalapeno
garlic
tomatoes
pumpkin puree
black beans
pinto beans
Lentils
SPICES
Vegetable broth

Find more delicious recipes and download our cookbook that contains more than 100+ Delicious Recipes from https://minutesrecipes.com/product/vegan-recipes-cookbook-for-beginners/

This hearty dish combines tender orzo pasta, protein-packed chickpeas, and a medley of fresh vegetables, all simmered to perfection in a flavorful vegetable broth.

Ingredients – SERVES 5

2 tbsp olive oil
1 small red onion finely chopped
1 bell pepper finely chopped
1/2 cup white wine
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried tarragon
1 tsp Italian seasoning
1 15 oz. chickpeas drained and rinsed
1 medium zucchini diced
1 15 oz. can crushed tomatoes
2 cups vegetable broth
1/2 cup finely chopped sun-dried tomatoes packed in oil
1/3 cup full-fat coconut milk
3/4 cup to 1 cup cooked orzo pasta

Instructions:

Preheat a large pan or pot over medium heat and add oil and onions. Cook for 8 to 10 min on medium low, stirring periodically.

Add bell pepper, stir, cook for 5 min. Add white wine, simmer until liquid is almost evaporated. Add seasonings, chickpeas and zucchini. Stir and cook 3 min.

Add crushed tomatoes and broth, stir, and bring to a simmer. Add sun-dried tomatoes and coconut milk, stir and add in the cooked orzo.

A hearty winter recipe to try this cold season.

Ingredients:

2 cups dried white navy beans (soaked overnight)
2 tbsp olive oil
1 medium red onion (diced)
2 cloves garlic (minced)
1 28oz crushed tomatoes
1 tbsp tomato paste
1 tsp Aleppo chili powder
1 tsp chipotle powder
2 tsp paprika
2 tbsp apple cider vinegar
2 tbsp maple syrup
1/4 cup black strap molasses
1 tsp liquid smoke
1 tbsp worcester
1 cup veggie stock
1 tsp sea salt
Cracked pepper
2 vegan gf sausages (sliced into rounds)

Method:

Cook beans in water and bay leaf for 1-1 1/2 hours. Drain and set aside.

In a large Dutch oven, sauté onions. Add garlic, spices, and tomato paste until paste no longer smells raw.
Add crushed tomatoes, broth, molasses, maple syrup, liquid smoke, worcester, apple cider vinegar, salt, and pepper. Stir well, add beans, bring to a boil, then reduce to a simmer, partially cover, and leave to cook until it reduces and reaches a creamy texture (Approximately 2 hours). Stir often.

NOTE: You can use canned beans for a quicker cook time. The overall cook time will depend on the age of your dry beans.

When ready to eat, sear sausages until brown on both sides and add to beans.

Do you want to get dinner on the table in 20 mins? We got you!

This sweet, salty, protein packed umami bomb, is a must add to your weekly meal rotation. This recipe can be made with any veggies you have on hand and is ready in just 20 mins!

INGREDIENTS- (serves 2)

1 packet protein shreds (I love the texture of protein shreds tofu or tempeh
small drizzle Olive oil
2 garlic cloves crushed
Bell pepper
Carrots
Red cabbage
Carrots
Edamame
2 cups cooked quinoa

Sticky Asian Marinade:

1/3 cup reduced sodium soy sauce
1/4 cup coconut sugar
1 tsp ginger, grated

Method:

1. COOK quinoa according to package instructions and set aside.

2. While the quinoa is cooking, prepare veggies and COMBINE sauce ingredients into a bowl, whisk to combine then set aside.

3. HEAT a large pan and add a drizzle of olive oil and garlic. Stir for one minute then add your protein shreds. Cook until slightly brown. Then add your veggies and cook for 3-5 mins. Add your cooked quinoa, Mix then add your sauce and cook until the marinade gets sticky!

4. Then remove from heat. Add to your bowls and garnish with cilantro. ENJOYYYY!!!

Ingredients

2 to 3 tbsp olive oil to taste
1/3 cup finely chopped red onion
3 large garlic cloves finely chopped
1 15 oz. can butter beans drained and rinsed
1 cup chopped roasted red peppers drained and rinsed
1/2 cup packed pitted Kalamata olives, chopped
1/2 cup finely chopped fresh parsley
1/4 to 1/2 tsp kosher salt to taste
1/4 tsp black pepper
Juice of 1 lemon
1-2 tbsp finely chopped Calabrian chilis to taste (spicy heat)
3 tbsp toasted panko breadcrumbs
3 tbsp toasted pine nuts
3 tbsp shredded vegan parmesan or sub 2 tbsp grated vegan parmesan

Method:

Add red onion and olive oil to large skillet over medium heat. Cook 3 min, stir occasionally then add garlic and cook another minute.

Add butter beans, roasted red peppers, olives, and parsley. Stir and cook a minute or two until beans are heated through.

Add lemon juice and Calabrian chilis. Add more olive oil if desired.

Serve topped with toasted pine nuts, toasted breadcrumbs, and vegan parmesan.

Whether you’re celebrating with your love, sharing it with your sister soulmates, or practicing some serious self-care, there’s nothing like celebrating Valentines with some delicious food.

Steak and Chips is such a gourmet-at-home valentines day classic, so I couldn’t resist putting my own spin on it! After all, food is the key to the heart guys!

Nothing quite says ‘i love you’ like crispy homemade chips. With this recipe you can make the crispiest shoestring fries in the Air-fryer, for all of the deliciousness without any of the rubbish.

To show the love for my plant-based love-birds out there, this V-day recipe is made with a prime cut of tofu-tenderloin. Crispy on the outside, soft and tender on the inside, and full of plant based goodness.

All drizzled with a rich and nutty vegan brown butter sauce, for that little bit of extra indulgence. Happy Love Day!

Ingredients:

• Serves 2 ⁠
• 1 block tofu, drained, pressed + cut into 4 steaks ⁠⁠
• 2 medium potatoes (400g) cut into 1/2 cm fries (I cut slices using a mandolin) then a knife to make fine fries⁠
• 1.5 tbsp EVOO ⁠
• 1/2 tsp smoked paprika ⁠
• Optional pinch garlic powder ⁠
• Optional 1 – 2 tbsp nutritional yeast 

• VEGAN BROWN BUTTER⁠
• 3 tbsp vegan butter ⁠
• 1/2 tsp tahini 

• TO SERVE⁠
• Salt 
• Coriander or parsley, chopped ⁠
• Cracked black pepper 

Full recipe is available at https://minutesrecipes.com/product/vegan-recipes-cookbook-for-beginners/

The most perfect balance of nostalgia and deliciousness! Reminiscent of the orange creamsicles we all grew up loving! Creamy, zesty and bursting with the unmistakable sweet, vibrant citrus punch of sumo citrus. These oats are both nourishing and absolutely craveworthy!

INGREDIENTS- serves 4

juice and pulp of 3 sumo citrus
1/2 tsp sumo citrus zest
2 cups gf oats
2 cups almond milk (or plant milk of choice)
1 1/2 cups vegan Greek style yogurt
2 tbs chia seeds
3 tbs maple syrup
1/4 tsp vanilla extract

Suggested toppings:

vegan yogurt
Slice of sumo citrus
Vegan white chocolate chips

Method:

1. In a large bowl mix together the oats, chia seeds, sumo citrus juice and zest, yogurt, maple syrup, vanilla extract and almond milk until thoroughly combined.
2. Transfer to a large container, cover and allow to rest for atleast 2 hours. And overnight for meal prep.
3. When ready to serve. Add a quarter of the mixture to a bowl and top with extra yogurt, a slice of sumo citrus, and vegan white chocolate chips. Feel free to top with any toppings you like as well!

​This is such a great idea to use up your ripe avocados. With the crispy outer layer and the super creamy guacamole filling, this scrumptious snack will surely be a family favourite.

Ingredients:

• Avocado Spring Rolls
• Makes 8-10 egg rolls
• 3 med size ripe avocados seeded and mashed
• 1/3 cup chopped green onions
• 1 jalapeño seeded and diced
• 3 tbps of chopped cilantro
• 8-10 spring roll pastry dough wrappers
• 1 cup of Oil for frying or use your air fryer

Method:

Add chopped green onions, cilantro and diced jalapeño mashed avocados. Meanwhile add oil to the frying pan or wok and heat if not using a min air fryer.

To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.

Fry the egg rolls in oil for 2 min on each side until golden brown. Or air fry at 390 F for 15 flipping the egg rolls around in between. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.

Keeping it real and keeping it delicious guys. This easy romesco cauli recipe is simple, stress-free and scrumptious! Packed with nuts, veggies, and whole food goodness, all while tasting super indulgent!

That rich, smokey sauce is the best way to ramp up the flavour and elevate such a simple veggie. Bougie on a budget, as I like to say!
⁠
Plant based, gluten free, and super nourishing. Made with simple pantry-staple ingredients + effortless prep. A weeknight dinner dream come true, and totally perfect for the bank hol weekend!

Ingredients:

4 mini cauliflowers ⁠
1.5 litres veg stock⁠
400g jar roasted red peppers, drained⁠
1/2 cup blanched almonds, roasted ⁠
1/2 cup walnuts, roasted ⁠
3 tbsp parsley, chopped⁠
1/4 cup olive oil ⁠
1/2 tsp salt ⁠
1 tsp smoked paprika⁠
1 garlic clove⁠
1 tbsp lemon juice⁠
1 tsp red wine vinegar
5 tbsp tomato puree ⁠
1/4 cup sun-dried tomatoes 

TO SERVE⁠
Vegan Parmesan 
Fresh parsley

Method:

Add cauliflowers to large pan and cover with stock. Bring to boil then cover with a lid & simmer for 20 min. If using a large cauliflower cooking times will vary. Cook until slightly soft and you can just cut through it.⁠
⁠
Add peppers, almonds, walnuts, parsley, olive oil, salt, paprika, garlic lemon juice, RWV, tomato puree & sun dried tomatoes to a food processor and pulse until a chunky smooth texture. Option to thin with a little water if you like.⁠
⁠
Preheat oven to 200C/180 fan. Remove cauliflowers from stock and place on a baking dish. Spray with oil & sprinkle with salt. Bake for 15 min. ⁠
⁠
Add the romesco sauce to the baking dish and toss to coat cauliflowers. Bake for about 10 mins until sauce is thick and juicy and cauliflowers are cooked through. Top with parmesan + parsley to serve.⁠
⁠
Note: if using large cauliflower, once boiled in stock until al-dente, slice into 1 inch steaks before adding to the baking tray. Cooking times will vary, so use your judgement.