Easy Vegan Recipes

Linguini with Cherry Tomatoes, Basil & Broccolini. Delicious garlicky goodness that will really hit the spot for a cozy meal! ❤️

Ingredients:

1/2 lb. linguini pasta
1 small yellow onion, finely chopped
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp pepper
1 large bunch broccolini, bite-sized florets
1/2 cup vegetable broth
3 large cloves garlic, minced
1 pint grape tomatoes, halved
Fresh basil
Red chili flakes for serving

Method:

Cook the linguini according to package directions until just about al dente in salted water. Drain but keep 1/4 cup pasta cooking water.

Meanwhile, preheat a large pan on medium heat. Add the onion, oil, salt and pepper. Stir, let cook for 5 min. Add the broccolini and broth, stir, cover and cook 3 min.

Add garlic and tomatoes, stir, and cook partially covered for another 5 to 7 min or until until broccolini is fork tender. Add the cooked pasta and pasta cooking water, stir and cook another minute. Serve with thinly sliced fresh basil and red chili flakes.

Cheezy Brown Butter Sage Pasta with vegan Parmesan and air fried Brussel sprouts This buttery and cheezy pasta is pure bowl of comfort.

Makes 4 servings.

Ingredients:

1 pound of dry pasta. I used Lumaca Rigata style. Penne would work too.

2 tablespoons vegan butter.

3 cloves of garlic sliced thinly.

10-15 fresh sage leaves

1 cup vegan Parmesan style shreds

1/3 cup of unsweetened plain oat or soy milk.

2 tsp of freshly ground black pepper

Salt to taste.

Air fried herbed Brussel sprouts (optional)

Method:

Bring a large pot of water to a boil; salt it. Cook pasta until tender.

Place vegan butter in a skillet or a large saucepan enough to hold the cooked pasta; turn heat to medium, and add the sliced garlic. Cook the garlic for few minutes then add the sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. Take out few fried sage leaves for styling.

When the pasta is just about done, scoop out a half a cup of the cooking water from pasta. Add that to the pot. Then add the milk. Bring it to boil. Then add the vegan Parmesan. Stir well. Drain the pasta. Immediately add it to the butter-sage Parmesan mixture, and raise heat to medium. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done and cheesy.

Stir in more Parmesan cheese; the sauce will become creamy. Season liberally with pepper and salt to taste, and serve immediately with air fried roasted Brussel sprouts

Cauliflower Wings with Spicy Beet Pesto, Cannellini Bean Green Hummus, and Smoky Baba Ganoush.

FOR THE CAULI WINGS:
3-4 cups cauli florets
⅔ cup chickpea flour
½ cup water
1 tsp each garlic powder, onion powder, smoked paprika and za’atar
1½ tsp sea salt
1-2 tbsp avocado oil

METHOD:

Combine all the dry ingredients in a bowl and stir. Whisk in the water until mix had a pancake batter consistency.

Stir in the cauli, making sure all the florets get completely coated.

Drizzle with oil and air fry at 350° until golden, ~15 mins. You can also fry or bake them. Top with chopped scallions and enjoy!

FOR THE CANNELLINI BEAN GREEN HUMMUS:

• 1½ cups cannellini beans
• 1 cup mustard or collard greens, loosely packed
• ¼ cup tahini
• ¼ cup water
• 2 tbsp lemon juice
• 1 tbsp za’atar
• 1 tsp garlic powder
• 1 tsp sea salt

Combine all the ingredients together in a high speed food processor and pulse till smooth. Enjoy!

FOR THE BEET PESTO:

1 medium beet, peeled and steamed
½ cup pine nuts
⅓ cup olive oil
¼ cup basil, packed
2 tbsp nutritional yeast
2 tbsp lemon juice
1 medium garlic clove
1 small serrano pepper (optional)
1 tsp sea salt
Combine all the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy!

FOR THE BABA GANOUSH:

• 1 large eggplant, peeled and cubed
• ¼ cup tahini
• ¼ cup water
• 2 tbsp lemon juice
• 1 tbsp avocado oil
• 1 tsp onion powder
• ½ tsp chipotle powder
• ½ tsp sumac (optional)
• 1½ tsp sea salt

METHOD:

Sprinkle the eggplant cubes with the sea salt and let sit at least 30 mins. Once eggplant has darkened in color, place the cubes in a towel and twist to release extra water. This ensures your eggplant is not spongy.

Place eggplant cubed on a sheet pan and roast at 450°F until lightly golden, ~20 mins.

Combine the roasted eggplant with the rest of the ingredients in a high speed food processor and pulse till smooth and creamy. Enjoy!

Looking for a hearty breakfast? Try this Best Vegan Breakfast Hash

INGREDIENTS:

3 Medium Potatoes
1 Yellow Onion
1 Bell Pepper
1 Zucchini
8 oz. Mushrooms
1/2 Tsp Garlic Powder
1/2 Tsp Cumin Powder
1/2 Tsp Smoked Paprika
Salt and Pepper to Top
2-3 Tbsp Cooking Oil

INSTRUCTIONS:

In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook for about 10 minutes or until they begin to crisp and are softer when poked with a fork.

Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.

Serve with toppings of choice!

These delicious, roasted, sweet ‘n spicy sticky Bang Bang Cauliflower Bites aren’t like cauliflower wings as they’re not dipped in batter but are meant to be served as a topping for salad, rice or noodle dishes, or as filling for some tacos!

Ingredients:

1 medium head of cauliflower, cut into small florets
2 tbsp corn starch

Bang Bang Sauce:
1/3 cup vegan mayo
1 tbsp sriracha *
Juice of 1 lime
2 tbsp maple syrup
1 tbsp coconut sugar
2 tbsp coconut aminos or light soy sauce
1 tsp each of paprika, garlic and onion powder

Optional:
Sesame seeds
Chopped cilantro

Method:

Preheat oven to 425 F/ 220 C.

Add ingredients for the sauce to a large bowl, and whisk until smooth.

Cut cauliflower into small florets, then wash and dry them thoroughly.

Dust florets with cornstarch, and add them to the sauce. Use a spoon or spatula to make sure everything is evenly coated.

Spread cauliflower bites on a lined baking sheet, and bake them for 35-40 minutes.

After every 15 minutes, give them a stir, and coat with any sauce that may have spread or run off.
Since they’re not dipped in batter they won’t crisp up like cauliflower wings but should be a little charred, and deliciously caramelized when done.

Top with sesame seeds and cilantro, and enjoy!

Tip: Add more or less sriracha to your preference! Double the sauce to have extra for drizzling or dipping.

Try this out and serve it as a hearty meal or side.

Ingredients:

Serves 5
¾ pound baby potatoes, halved
¾ pound Brussels sprouts, trimmed, and halved
3 large carrots, cut into 1 ½-inch-coins
Drizzle of olive oil
2 teaspoons dried herbs
2 15-ounce cans chickpeas, drained, and rinsed

For the Balsamic-Maple Glaze:
¼ cup balsamic vinegar
¼ cup coconut aminos
1 tablespoon maple syrup
1 large garlic clove

Method:

Preheat the oven to 425ºF.

Place the potatoes, Brussels sprouts, and carrots into a large casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your hands to rub the veggies until evenly coated.
Place the chickpeas onto a large rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat.

Place the chickpeas in the oven on the top oven rack, and the vegetables on the middle rack. Roast for 15 minutes.

Meanwhile, in a medium bowl, mix the balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or fine grater and grate the garlic into the bowl. Stir to combine.

Add about two thirds of the glaze mixture to the vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Switch veggies to top rack. Roast for about 10 minutes more, or until the chickpeas are crispy, and the potatoes are just fork tender.

This tofu is easy to make and packed full of flavour!

Balsamic Tofu:

1 block extra firm tofu, pressed and drained (DONT skip this step, if you can’t press it opt for super firm tofu instead)
2 tbsp olive oil, divided
1 tbsp tamari
13 cup balsamic vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp dry basil
12 tsp thyme
12 tsp red pepper flakes
12 tsp fennel seeds
7–8 fresh basil leaves
Salt and pepper to taste

Method:

Heat up 1 tablespoon of oil and pan fry the tofu on both sides along with a pinch of salt and pepper. Flip tofu as needed until tofu has browned on at least 2 sides. In a small bowl, add the remaining ingredients except the fresh basil and whisk together to combine and pour into the pan with your tofu. Sauté tofu with the sauce for about 3-5 minutes or until the sauce has reduced. Remove from heat, stir in the fresh basil and spoon the tofu and some of the sauce onto a plate.

If you go ahead and make it don’t forget to so we can see your fruity creations! Very Berry Antioxidant Salad with Arugula and Raspberry Poppyseed Dressing

Dressing:
Makes 2 cups

Ingredients:

6 tablespoons red wine vinegar
3 tablespoons maple syrup
1 teaspoon salt
1 teaspoon ground mustard
1/2 cup avocado oil
1 cup fresh or frozen raspberries, thawed
2 teaspoons of poppy seeds

Method:

Blend all the above ingredients except poppy seeds in the blender for 10 seconds. Add poppy seeds and pulse once or twice. Store the dressing in glass jar in the fridge for up to 7 days.
Arrange one bag of organic Arugula in a salad bowl, top it off with sliced organic berries, avocado, dragon fruit and handful of pepitas and drizzle with the freshly made dressing. Dig in and enjoy!

Looking for a hearty salad? Try this Sweet Potato & Quinoa Salad with Lemony Tahini-Maple Dressing ❤️

Ingredients

1 large sweet potato, cut into ¾-inch pieces (about 2 ½ cups)
½ teaspoon dried thyme
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Drizzle of olive oil plus 1 tablespoon (or coconut aminos)
Salt & freshly ground black pepper to taste
1 cup uncooked quinoa, rinsed
2 medium yellow onions, sliced into rings
Drizzle of coconut aminos (optional)

For the tahini dressing:
1/3 cup tahini
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 garlic clove
Salt & black pepper to taste
2 packed cups arugula
½ cup cashews or to taste

Method

Preheat the oven to 425ºF. Line a large rimmed baking sheet with a silicone mat or use a nonstick sheet.

Transfer the sweet potato to the prepared baking sheet. Add the thyme, cinnamon, nutmeg, salt, and pepper. Drizzle with olive oil. Toss to coat. Roast for about 20 minutes, or until fork tender, tossing halfway.

Add the quinoa with 2 cups water to a medium saucepan. Bring to a boil before reducing the heat. Simmer covered for 15 minutes. Remove from the heat and set aside.

Meanwhile, cook onions. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. (Or add 1 tablespoon coconut aminos to onion.) Cook onions for about 20 minutes, or until golden brown, stirring occasionally. Drizzle with coconut aminos (optional).

Meanwhile, to a medium jar, add the tahini, lemon juice, Dijon, maple syrup, and 1/3 cup water. Grate the garlic into the jar. Place the lid on the jar and shake vigorously. Salt and pepper.

Transfer the quinoa to a large bowl. Mix in the arugula. Add the sweet potato, onions, and cashews and mix to combine. Drizzle with dressing.

Enjoy this Vegan Butter Bean Shakshuka with some bread for a really hearty meal!❤️

INGREDIENTS

1/2 brown onion, diced
2 garlic cloves, minced
1 400g can butter beans, rinsed well
1 400g can chopped toms
1 tsp smoked paprika
1/2 tsp cumin powder
1/4 tsp coriander powder
1 tbsp harissa paste
4 sundried tomatoes from a jar, chopped small
1 tsp sea salt
Black pepper
Vegan feta
Fresh parsley & dill

DIRECTIONS

Pre heat oven to 170C. Heat 1 tbsp oil in you cast iron skillet, add onion and garlic with a pinch of salt. Add the rest of the ingredients and bring to a gentle simmer for 5 minutes.

Transfer to the oven for 15 minutes.

Then top with some vegan feta (or coconut yoghurt/cashew cream), fresh parsley, dill, cracked black pepper and some crunchy sourdough.