Easy Vegan Recipes

This vegan baked spaghetti casserole is cheesy, comforting, and dairy-free. A simple plant-based dinner perfect for busy nights.

⏱ Time

Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Serves: 6

🧺 Ingredients

• 250 g spaghetti (regular or whole wheat)
• 2 cups marinara or tomato pasta sauce
• 1 cup cooked lentils or vegan mince
• 1 cup vegan ricotta or blended tofu
• 1 cup vegan shredded mozzarella
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste

👩‍🍳 Instructions

Firstly, preheat oven to 190°C (375°F).

Next, cook spaghetti according to package directions and drain.

Then, mix spaghetti with marinara sauce, lentils, olive oil, seasoning, salt, and pepper.

After that, spread half the spaghetti mixture into a greased baking dish.

Now, add vegan ricotta and sprinkle half of the cheese.

Repeat layers and finish with remaining cheese on top.

Finally, bake uncovered for 30–35 minutes until hot and bubbly.

🌟 Tips & Variations

• Extra Creamy: Stir cashew cream into the sauce.
• Protein Boost: Add chickpeas or textured soy protein.
• Gluten-Free: Use gluten-free spaghetti.
• Veggie-Loaded: Add mushrooms, spinach, or bell peppers.
• Spicy: Sprinkle red chili flakes before baking.

🌿 Benefits of Vegan Baked Spaghetti Casserole

Firstly, lentils provide plant-based protein and fiber.

Secondly, tomato sauce is rich in antioxidants like lycopene.

Moreover, it’s completely cholesterol-free.

In addition, baking reduces oil compared to frying.

As a result, it’s a satisfying yet balanced meal.

🧒 Kid-Friendly Version

• Firstly, use smooth marinara with no chunks.
• Then, skip spicy seasonings.
• Next, add extra vegan cheese for a gooey texture.
• Finally, serve with garlic bread or cut into squares.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 360 kcal
• Protein: 17 g
• Carbohydrates: 45 g
• Fat: 13 g
• Fiber: 7 g
• Sugar: 6 g
• Cholesterol: 0 mg

Vegan breaded cheese bombs with a crispy coating and gooey dairy-free center. A fun, easy plant-based appetizer or snack.

⏱ Time

Prep: 20 minutes
Chill: 30 minutes
Cook: 15 minutes
Serves: 4

🧺 Ingredients

• 1½ cups firm vegan mozzarella-style cheese, cubed
• ½ cup all-purpose flour
• ½ cup plant milk
• ¾ cup breadcrumbs or panko
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste
• Oil for shallow frying or baking spray

👩‍🍳 Instructions

Firstly, freeze vegan cheese cubes for 30 minutes to prevent melting too fast.

Next, set up three bowls: flour, plant milk, and breadcrumbs mixed with spices and nutritional yeast.

Then, coat each cheese cube in flour, dip in plant milk, and roll in breadcrumbs.

After that, repeat coating for extra crunch.

Finally, fry until golden or bake at 200°C (400°F) for 12–15 minutes until crispy.

🌟 Tips & Variations

• Air Fryer: Cook at 190°C (375°F) for 8–10 minutes.
• Gluten-Free: Use gluten-free flour and breadcrumbs.
• Spicy Version: Add chili flakes or cayenne.
• Italian Style: Add oregano and basil.
• Baked Option: Spray lightly with oil for crispness.

🌿 Benefits of Vegan Breaded Cheese Bombs

Firstly, they’re completely dairy-free and cholesterol-free.

Secondly, nutritional yeast adds B-vitamins.

Moreover, baking or air frying reduces excess oil.

In addition, they’re suitable for plant-based diets.

As a result, you enjoy indulgent flavor with mindful ingredients.

🧒 Kid-Friendly Version

• Firstly, skip paprika and black pepper.
• Then, use mild vegan cheese.
• Next, make smaller bite-sized bombs.
• Finally, serve with ketchup or marinara sauce.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 290 kcal
• Protein: 9 g
• Carbohydrates: 28 g
• Fat: 17 g
• Fiber: 2 g
• Sugar: 2 g
• Cholesterol: 0 mg

Creamy homemade vegan lemon ice cream with bright citrus flavor. Moreover, it’s dairy-free, refreshing, and easy to make at home.

🛒 Ingredients (Serves 6)

• 2 cups full-fat coconut milk (chilled)
• ½ cup coconut cream
• ½ cup maple syrup or agave
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt

🍨 How to Make Homemade Vegan Lemon Ice Cream

Step 1: Blend the Base

First, add coconut milk, coconut cream, maple syrup, lemon juice, zest, vanilla, and salt to a blender.
Then, blend until completely smooth.

Step 2: Chill

Next, pour the mixture into a freezer-safe container.
After that, freeze for 2–3 hours, stirring every 30 minutes for creaminess.

Step 3: Serve

Finally, scoop and serve once firm yet scoopable.
Then, garnish with lemon zest if desired.

⭐ Tips for Creamy Vegan Ice Cream

• Firstly, use full-fat coconut milk for richness.
• Moreover, chill the base before freezing.
• Additionally, stir regularly to avoid ice crystals.
• Finally, let soften 5 minutes before scooping.

🔄 Variations to Try

• No-Churn: Freeze directly without stirring
• Lemon Blueberry: Add swirled blueberry compote
• Sugar-Free: Use monk fruit or stevia
• Creamier: Add soaked cashews
• Lemon Coconut: Mix in toasted coconut flakes

💚 Health Benefits

Lemon is rich in vitamin C and antioxidants.
Moreover, coconut milk provides healthy fats for satiety.
Because this dessert is dairy-free, it’s easier to digest.
As a result, it’s a lighter frozen treat option.

🧒 Kid-Friendly Version

• Reduce lemon juice slightly
• Add vanilla wafer crumbs
• Serve as popsicles
• Sweeten a bit more for mild flavor

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 210 kcal
• Carbohydrates: 22 g
• Protein: 2 g
• Fat: 14 g
• Fiber: 1 g
• Sugar: 16 g
• Sodium: 45 mg

Soft, golden pretzels with a fluffy center and chewy crust. Moreover, they’re easy to bake at home and perfect for snacks or parties.

🛒 Ingredients (Makes 8 Pretzels)

• 1½ cups warm water
• 1 packet active dry yeast (2¼ tsp)
• 1 tbsp sugar
• 1 tsp salt
• 4 cups all-purpose flour
• 2 tbsp melted butter or oil
• ⅓ cup baking soda (for boiling)
• Coarse salt for topping

🍞 How to Make Soft, Golden Pretzels

Step 1: Make the Dough

First, dissolve yeast and sugar in warm water.
Then, add salt, melted butter, and flour gradually to form a soft dough.

Step 2: Knead and Rest

Next, knead for 6–8 minutes until smooth.
After that, cover and let rise for 1 hour or until doubled.

Step 3: Shape the Pretzels

Meanwhile, divide dough into equal pieces.
Then, roll into ropes and twist into pretzel shapes.

Step 4: Boil and Bake

Carefully, boil pretzels in baking-soda water for 30 seconds.
Finally, bake at 220°C (425°F) for 12–15 minutes until golden.

⭐ Tips for Perfect Pretzels

• Firstly, don’t skip the baking-soda bath for classic flavor.
• Moreover, boil briefly to avoid bitterness.
• Additionally, brush with melted butter after baking.
• Finally, serve warm for best texture.

🔄 Variations to Try

• Cinnamon Sugar: Toss with sugar and cinnamon after baking
• Cheese Pretzels: Sprinkle shredded cheese before baking
• Garlic Butter: Brush with garlic-infused butter
• Whole Wheat: Replace half the flour with whole wheat
• Mini Pretzels: Shape into bite-sized pieces

💚 Health Benefits

Homemade pretzels contain no preservatives or additives.
Moreover, they are lower in fat than fried snacks.
Because you control ingredients, they can fit balanced diets.
As a result, they’re a better snack choice than store-bought options.

🧒 Kid-Friendly Version

• Shape into fun twists or letters
• Skip coarse salt and add sesame seeds
• Serve with mild cheese dip
• Let kids help with shaping

🥗 Nutrition Facts (Per Pretzel – Approx.)

• Calories: 210 kcal
• Carbohydrates: 40 g
• Protein: 6 g
• Fat: 3 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 380 mg

Decadent peanut butter pie cheesecake with a creamy filling and cookie crust. Moreover, it’s easy to make and perfect for parties.

🛒 Ingredients

For the Crust

• 1½ cups crushed chocolate cookies or graham crackers
• ¼ cup melted butter
• 2 tbsp sugar

For the Peanut Butter Cheesecake Filling

• 16 oz cream cheese, softened
• ¾ cup creamy peanut butter
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¾ cup heavy cream, whipped

Optional Toppings

• Chocolate ganache
• Chopped peanuts
• Peanut butter drizzle

🍰 How to Make Peanut Butter Pie Cheesecake

Step 1: Make the Crust

First, mix cookie crumbs, butter, and sugar until combined.
Then, press the mixture firmly into a pie dish or springform pan and chill.

Step 2: Prepare the Filling

Meanwhile, beat cream cheese and peanut butter until smooth.
Next, add powdered sugar and vanilla.
After that, gently fold in whipped cream.

Step 3: Assemble and Chill

Finally, spread the filling over the crust and smooth the top.
Then, refrigerate for at least 4 hours or until set.

⭐ Tips for Best Results

• Firstly, use room-temperature cream cheese for smooth texture.
• Moreover, chill overnight for firmer slices.
• Additionally, use natural peanut butter for deeper flavor.
• Finally, garnish just before serving for freshness.

🔄 Variations to Try

• No-Bake Version: Skip baking entirely
• Chocolate Lover’s: Add cocoa powder or chocolate chips
• Gluten-Free: Use gluten-free cookies for the crust
• Crunchy: Use crunchy peanut butter
• Mini Pies: Make individual servings in cups

💚 Health Benefits

Peanut butter provides healthy fats and plant protein.
Moreover, this dessert offers satisfying richness, so smaller portions feel indulgent.
Because it’s filling, it may help prevent overeating sweets.
As a result, it’s a treat you can enjoy mindfully.

🧒 Kid-Friendly Version

• Reduce sugar slightly
• Skip ganache topping
• Serve in small cups
• Add colorful sprinkles

🥗 Nutrition Facts (Per Slice – Approx.)

• Calories: 360 kcal
• Carbohydrates: 28 g
• Protein: 8 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 18 g
• Sodium: 240 mg

This vegan ricotta and spinach lasagna is rich, comforting, and meatless. Additionally, it’s easy to prepare and great for meal prep.

🛒 Ingredients

For the Vegan Ricotta

• 1½ cups firm tofu, pressed
• ¼ cup cashews, soaked
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt to taste

For the Lasagna

• 9–10 lasagna sheets (vegan)
• 3 cups fresh spinach, chopped
• 2½ cups marinara sauce
• 2 tbsp olive oil
• ½ tsp black pepper
• Vegan mozzarella (optional)

🍽️ How to Make Vegan Ricotta and Spinach Lasagna

Step 1: Prepare the Ricotta

First, blend tofu, cashews, nutritional yeast, lemon juice, garlic powder, and salt until creamy.
Then, fold in chopped spinach gently.

Step 2: Assemble the Layers

Meanwhile, spread a thin layer of marinara sauce in a baking dish.
Next, add lasagna sheets, ricotta mixture, and more sauce.
After that, repeat layers until ingredients are used.

Step 3: Bake

Finally, cover with foil and bake at 180°C (350°F) for 35 minutes.
Then, uncover and bake 10 more minutes until bubbly.

⭐ Tips for Perfect Lasagna

• Firstly, press tofu well for thick ricotta.
• Moreover, slightly undercook noodles for best texture.
• Additionally, rest lasagna 10 minutes before slicing.
• Finally, add vegan mozzarella for extra meltiness.

🔄 Variations to Try

• Gluten-Free: Use gluten-free lasagna sheets
• Protein-Boosted: Add lentils or chickpeas
• Herb-Infused: Mix basil or oregano into ricotta
• Extra Veggies: Add zucchini or mushrooms
• White Sauce: Swap marinara for vegan béchamel

💚 Health Benefits

Spinach provides iron, calcium, and antioxidants.
Moreover, tofu and cashews offer plant-based protein.
Because this dish is dairy-free, it’s easier to digest.
As a result, it’s a balanced and nourishing comfort meal.

🧒 Kid-Friendly Version

• Use milder seasoning
• Add vegan cheese on top
• Cut into fun squares
• Serve with garlic bread

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 290 kcal
• Carbohydrates: 32 g
• Protein: 14 g
• Fat: 12 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 380 mg

Decadent vegan German chocolate cheesecake with coconut pecan topping. Moreover, it’s dairy-free, egg-free, and perfect for special occasions.

🛒 Ingredients

Crust

• 1½ cups crushed chocolate cookies or vegan graham crackers
• ¼ cup melted coconut oil
• 2 tbsp maple syrup

For the Chocolate Cheesecake Filling

• 2 cups soaked cashews (soaked 6 hours)
• ¾ cup full-fat coconut milk
• ½ cup melted dairy-free chocolate
• ⅓ cup maple syrup
• 2 tbsp cocoa powder
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

For the Coconut-Pecan Topping

• ¾ cup shredded coconut
• ½ cup chopped pecans
• ⅓ cup coconut milk
• 3 tbsp brown sugar or coconut sugar
• 1 tsp cornstarch

🍰 How to Make Vegan German Chocolate Cheesecake

Step 1: Make the Crust

First, mix cookie crumbs, coconut oil, and maple syrup.
Then, press firmly into a lined springform pan and chill.

Step 2: Prepare the Filling

Meanwhile, blend soaked cashews, coconut milk, melted chocolate, sweetener, cocoa, lemon juice, vanilla, and salt until silky smooth.

Step 3: Assemble

Next, pour the filling over the crust and smooth the top.
After that, refrigerate for at least 6 hours or overnight.

Step 4: Make the Topping

Then, simmer coconut, pecans, coconut milk, sugar, and cornstarch until thick.
Finally, cool and spread over the cheesecake before serving.

⭐ Tips for Best Results

• Firstly, blend the filling thoroughly for ultra-creaminess.
• Moreover, chill overnight for best texture.
• Additionally, use roasted pecans for deeper flavor.
• Finally, slice with a warm knife for clean cuts.

🔄 Variations to Try

• No-Bake Option: Keep chilled without baking
• Nut-Free: Use sunflower seeds instead of cashews
• Extra Chocolate: Add a chocolate ganache layer
• Gluten-Free: Use gluten-free chocolate cookies
• Low-Sugar: Replace sweetener with monk fruit syrup

💚 Health Benefits

Cashews provide healthy fats and plant protein.
Moreover, coconut adds natural richness and fiber.
Because this cheesecake is dairy-free, it’s easier to digest.
As a result, it’s a lighter alternative to traditional cheesecake.

🧒 Kid-Friendly Version

• Reduce cocoa slightly
• Add chocolate chips on top
• Serve in mini cupcake molds
• Skip pecans if nut allergies exist

🥗 Nutrition Facts (Per Slice – Approx.)

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 6 g
• Fat: 21 g
• Fiber: 4 g
• Sugar: 14 g
• Sodium: 120 mg

Soft vegan pumpkin butter cookies made with warm spices and simple ingredients. Moreover, they’re dairy-free, egg-free, and perfect for fall.

🛒 Ingredients (Makes ~16 Cookies)

• ½ cup pumpkin butter
• ⅓ cup coconut sugar or brown sugar
• ¼ cup neutral oil or melted vegan butter
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp pumpkin spice
• ¼ tsp salt

🍪 How to Make Vegan Pumpkin Butter Cookies

Step 1: Prepare the Dough

First, preheat the oven to 180°C (350°F) and line a baking tray.
Then, whisk pumpkin butter, sugar, oil, and vanilla until smooth.

Step 2: Mix Dry Ingredients

Meanwhile, combine flour, baking powder, baking soda, spices, and salt.

Step 3: Combine

Next, gently fold dry ingredients into wet ingredients.
After that, chill the dough for 10 minutes for better shape.

Step 4: Bake

Finally, scoop dough onto the tray and bake for 10–12 minutes.
Then, cool before serving.

⭐ Tips for Perfect Pumpkin Butter Cookies

• Firstly, don’t overbake to keep cookies soft.
• Moreover, chilling prevents spreading.
• Additionally, use homemade pumpkin butter for deeper flavor.
• Finally, let cookies cool to set properly.

🔄 Variations to Try

• Chocolate Chip: Add dairy-free chocolate chips
• Gluten-Free: Use a 1:1 gluten-free flour
• Nutty: Add chopped walnuts or pecans
• Low-Sugar: Use maple syrup and reduce pumpkin butter slightly
• Iced: Drizzle with vegan vanilla glaze

💚 Health Benefits

Pumpkin is rich in beta-carotene and antioxidants.
Moreover, these cookies contain no dairy or eggs, making them lighter.
Because they use warming spices, they may also support digestion.
As a result, they’re a healthier dessert option.

🧒 Kid-Friendly Version

• Reduce spices slightly
• Add vegan white chocolate chips
• Shape dough into fun pumpkins
• Serve with plant-based milk

🥗 Nutrition Facts (Per Cookie – Approx.)

• Calories: 120 kcal
• Carbohydrates: 18 g
• Protein: 2 g
• Fat: 5 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 95 mg

Quick Korean zucchini stir-fry made with garlic, sesame oil, and soy sauce. Moreover, it’s healthy, flavorful, and ready in minutes.

🛒 Ingredients (Serves 3–4)

• 2 medium zucchini, thinly sliced
• 1 tbsp neutral oil (avocado or sunflower)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tsp Korean chili flakes (gochugaru)
• 1 tsp sesame seeds
• 2 tbsp chopped green onions

🍳 How to Make Korean Zucchini Stir-Fry

Step 1: Prep the Zucchini

First, lightly salt the zucchini and let sit for 5 minutes.
Then, gently squeeze out excess moisture.

Step 2: Stir-Fry

Next, heat oil in a pan over medium heat.
Then, sauté garlic until fragrant.

Step 3: Season and Cook

After that, add zucchini and stir-fry for 2–3 minutes.
Meanwhile, add soy sauce and gochugaru.

Step 4: Finish

Finally, drizzle sesame oil, sprinkle sesame seeds, and garnish with green onions.

⭐ Tips for Perfect Hobak Bokkeum

• Firstly, avoid overcooking to keep zucchini crisp.
• Moreover, use medium heat to prevent sogginess.
• Additionally, add tofu or mushrooms for extra protein.
• Finally, serve immediately for best texture.

🔄 Variations to Try

• Spicy: Add gochujang
• Protein-Rich: Add tofu or tempeh
• Umami Boost: Add mushrooms
• Oil-Free: Use water sauté method
• Low-Sodium: Use coconut aminos

💚 Health Benefits

Zucchini is low in calories and rich in antioxidants.
Moreover, sesame oil provides healthy fats.
Because this dish is lightly cooked, nutrients remain intact.
As a result, it supports digestion and heart health.

🧒 Kid-Friendly Version

• Skip chili flakes
• Use mild soy sauce
• Add carrots or sweet corn
• Serve with rice for balance

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 95 kcal
• Carbohydrates: 7 g
• Protein: 2 g
• Fat: 7 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 480 mg

Vegan spinach basil tomato pasta made with fresh herbs, juicy tomatoes, and tender spinach. A quick, healthy plant-based dinner.

⏱ Time

Prep: 10 minutes
Cook: 20 minutes
Serves: 4

🧺 Ingredients

• 12 oz (340 g) pasta of choice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 2 cups fresh spinach
• ½ cup fresh basil leaves, torn
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• ¼ cup pasta water (as needed)
• Vegan parmesan, for serving (optional)

👩‍🍳 Instructions

Firstly, cook pasta according to package instructions and reserve some pasta water.

Next, heat olive oil in a pan and sauté garlic until fragrant.

Then, add tomatoes and cook until slightly softened.

After that, stir in spinach and let it wilt gently.

Finally, toss in cooked pasta, basil, seasoning, and pasta water. Mix well and serve warm.

🌟 Tips & Variations

• Creamy Version: Add cashew cream or coconut milk.
• Gluten-Free: Use gluten-free pasta.
• Protein Boost: Add chickpeas or white beans.
• Extra Veggies: Include zucchini or mushrooms.
• Lemon Finish: Add lemon zest for brightness.

🌿 Benefits of Vegan Spinach Basil Tomato Pasta

Firstly, spinach provides iron and folate.

Secondly, tomatoes are rich in lycopene and vitamin C.

Moreover, basil offers anti-inflammatory properties.

In addition, this dish is cholesterol-free and dairy-free.

As a result, you enjoy a nourishing and flavorful meal.

🧒 Kid-Friendly Version

• Firstly, skip red pepper flakes.
• Then, chop spinach finely for easy eating.
• Next, use fun pasta shapes.
• Finally, serve with mild vegan cheese or nutritional yeast.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 360 kcal
• Protein: 11 g
• Carbohydrates: 52 g
• Fat: 12 g
• Fiber: 6 g
• Sugar: 5 g
• Cholesterol: 0 mg