Easy Vegan Recipes

Vegan aubergine miso wedges baked until tender and glazed with a sweet savory miso sauce. An easy plant-based side or snack.

⏱ Time

Prep: 10 minutes
Bake: 30 minutes
Serves: 4

🧺 Ingredients

• 2 large aubergines (eggplants), cut into wedges
• 2 tbsp white or yellow miso paste
• 2 tbsp maple syrup
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1½ tbsp olive oil
• Sesame seeds and spring onions, for garnish

👩‍🍳 Instructions

Firstly, preheat oven to 200°C (400°F) and line a baking tray.

Next, whisk miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.

Then, toss aubergine wedges with olive oil and spread evenly on the tray.

After that, bake for 20 minutes, turning once for even roasting.

Finally, brush wedges with miso glaze and return to oven for 8–10 minutes until caramelized and glossy. Garnish before serving.

🌟 Tips & Variations

• Extra Crispy: Roast wedges on a wire rack.
• Air Fryer: Cook at 190°C (375°F) for 15–18 minutes.
• Spicy Twist: Add chili paste or red pepper flakes.
• Oil-Free: Roast wedges on parchment without oil.
• Asian Fusion: Finish with furikake or nori flakes.

🌿 Benefits of Vegan Aubergine Miso Wedges

Firstly, aubergines are rich in fiber and antioxidants.

Secondly, miso adds fermented, gut-friendly benefits.

Moreover, this dish is naturally low in calories yet full of flavor.

In addition, it is dairy-free, egg-free, and cholesterol-free.

As a result, you enjoy a nutritious plant-based dish that feels indulgent.

🧒 Kid-Friendly Version

• Firstly, reduce miso paste slightly for a milder taste.
• Then, add a touch more maple syrup for sweetness.
• Next, cut wedges smaller for easy eating.
• Finally, serve with plain rice or noodles.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 195 kcal
• Protein: 5 g
• Carbohydrates: 24 g
• Fat: 10 g
• Fiber: 6 g
• Sugar: 11 g
• Cholesterol: 0 mg

Vegan orange cranberry shortbread cookies with a buttery dairy-free texture and festive flavor. Perfect for holidays and gifting.

⏱ Time

Prep: 15 minutes
Chill: 30 minutes
Bake: 18 minutes
Serves: 20 cookies

🧺 Ingredients

• 1½ cups all-purpose flour
• ½ cup vegan butter, softened
• ⅓ cup powdered sugar
• Zest of 1 orange
• ¼ cup dried cranberries, chopped
• 1 tsp vanilla extract
• ¼ tsp salt

👩‍🍳 Instructions

Firstly, cream vegan butter and powdered sugar until light and fluffy.

Next, mix in orange zest and vanilla extract.

Then, fold in flour, salt, and cranberries to form a dough.

After that, shape dough into a log, wrap, and chill for 30 minutes.

Finally, slice cookies, place on a baking tray, and bake at 175°C (350°F) for 15–18 minutes until lightly golden.

🌟 Tips & Variations

• Gluten-Free: Use a gluten-free flour blend.
• Extra Orange Flavor: Add 1 tbsp orange juice or extract.
• Chocolate Dip: Dip half of each cookie in vegan dark chocolate.
• Nutty Twist: Add finely chopped almonds or pistachios.
• Less Sweet: Reduce powdered sugar slightly.

🌿 Benefits of Vegan Orange Cranberry Shortbread Cookies

Firstly, cranberries are rich in antioxidants.

Secondly, orange zest provides vitamin C and natural aroma.

Moreover, these cookies are dairy-free and cholesterol-free.

In addition, they’re egg-free and suitable for many diets.

As a result, you enjoy a festive treat with plant-based ingredients.

🧒 Kid-Friendly Version

• Firstly, chop cranberries very finely.
• Then, shape dough into fun cookie shapes.
• Next, reduce zest slightly for a milder citrus taste.
• Finally, decorate with dairy-free white chocolate drizzle.

🧮 Nutrition Facts (Per Cookie – Approximate)

• Calories: 110 kcal
• Protein: 1.5 g
• Carbohydrates: 14 g
• Fat: 6 g
• Fiber: 0.8 g
• Sugar: 5 g
• Cholesterol: 0 mg

Fudgy vegan cheesecake brownies with a creamy dairy-free swirl. An easy plant-based dessert perfect for any occasion.

⏱ Time

Prep: 20 minutes
Bake: 35 minutes
Serves: 12

🧺 Ingredients

Brownie Layer

• 1 cup all-purpose flour
• ½ cup cocoa powder
• ¾ cup sugar or coconut sugar
• ½ cup melted coconut oil
• ½ cup plant milk
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Cheesecake Layer

• ¾ cup raw cashews (soaked 4 hours)
• ¼ cup coconut cream
• ¼ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract

👩‍🍳 Instructions

Firstly, preheat oven to 175°C (350°F) and line a baking pan.

Next, whisk brownie ingredients until smooth. Spread batter into the pan.

Then, blend cheesecake ingredients until creamy. Dollop over brownie layer.

After that, swirl gently with a knife.

Finally, bake for 30–35 minutes until set. Cool completely before slicing.

🌟 Tips & Variations

• Gluten-Free: Use a gluten-free flour blend.
• Extra Fudgy: Reduce baking time slightly.
• Nut-Free: Use silken tofu instead of cashews.
• Chocolate Boost: Add vegan chocolate chips.
• Flavor Twist: Add orange zest or espresso powder.

🌿 Benefits of Vegan Cheesecake Brownies

Firstly, cocoa is rich in antioxidants.

Secondly, cashews provide healthy fats and creaminess.

Moreover, this dessert is dairy-free and cholesterol-free.

In addition, it’s completely egg-free and plant-based.

As a result, you enjoy indulgence with fewer allergens.

🧒 Kid-Friendly Version

• Firstly, reduce cocoa powder slightly for milder chocolate.
• Then, skip lemon juice in the swirl.
• Next, bake in mini muffin tins for easy portions.
• Finally, add dairy-free chocolate chips on top.

🧮 Nutrition Facts (Per Brownie – Approximate)

• Calories: 280 kcal
• Protein: 5 g
• Carbohydrates: 32 g
• Fat: 15 g
• Fiber: 3 g
• Sugar: 18 g
• Cholesterol: 0 mg

Crispy baked zucchini fries made with a crunchy coating. A healthy, easy snack or side dish the whole family will love.

⏱ Time

Prep: 10 minutes
Bake: 25 minutes
Serves: 4

🧺 Ingredients

• 2 medium zucchinis, cut into fries
• ½ cup breadcrumbs or panko
• 2 tbsp nutritional yeast (optional)
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste
• ¼ cup plant milk
• Olive oil spray (optional)

👩‍🍳 Instructions

Firstly, preheat oven to 220°C (425°F) and line a baking tray.

Next, mix breadcrumbs, nutritional yeast, and seasonings in a bowl.

Then, dip zucchini fries into plant milk, followed by breadcrumb mixture.

After that, arrange fries on the tray in a single layer.

Finally, bake for 20–25 minutes, flipping halfway, until crispy and golden.

🌟 Tips & Variations

• Extra Crispy: Use panko breadcrumbs and spray lightly with oil.
• Air Fryer: Cook at 200°C (390°F) for 10–12 minutes.
• Gluten-Free: Use gluten-free breadcrumbs.
• Cheesy Flavor: Add more nutritional yeast.
• Spicy Kick: Add chili flakes or cayenne.

🌿 Benefits of Zucchini Fries

Firstly, zucchini is low in calories and high in hydration.

Secondly, baking reduces excess fat compared to frying.

Moreover, this dish is rich in fiber and antioxidants.

In addition, it’s naturally vegan and cholesterol-free.

As a result, you get a satisfying yet healthy snack.

🧒 Kid-Friendly Version

• Firstly, skip paprika and black pepper.
• Then, cut fries thicker for easy dipping.
• Next, use finely ground breadcrumbs for better coating.
• Finally, serve with ketchup or dairy-free ranch.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 140 kcal
• Protein: 5 g
• Carbohydrates: 20 g
• Fat: 4 g
• Fiber: 3 g
• Sugar: 4 g
• Cholesterol: 0 mg

Vegan strawberry cheesecake trifle with creamy dairy-free layers, fresh strawberries, and cake. An easy no-bake crowd-pleasing dessert.

⏱ Time

Prep: 20 minutes
Chill: 2 hours
Serves: 6–8

🧺 Ingredients

Cheesecake Cream

• 1½ cups raw cashews (soaked 4 hours)
• ¾ cup coconut cream
• ⅓ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Layers

• 2 cups vegan sponge cake or biscuits, cubed
• 2 cups fresh strawberries, sliced
• ½ cup strawberry jam or compote

Optional Topping

• Coconut whipped cream
• Fresh mint or crushed biscuits

👩‍🍳 Instructions

Firstly, blend all cheesecake cream ingredients until smooth and fluffy.

Next, place a layer of cake cubes in the bottom of a trifle dish or jars.

Then, add a layer of cheesecake cream followed by strawberries and jam.

After that, repeat layers until ingredients are used.

Finally, chill for at least 2 hours before serving. Top with coconut whip if desired.

🌟 Tips & Variations

• Berry Swap: Replace strawberries with raspberries or blueberries.
• Gluten-Free: Use gluten-free cake or cookies.
• Lower Fat: Swap half the cashews with silken tofu.
• Chocolate Twist: Add chocolate shavings between layers.
• Extra Firm: Stir in 1 tsp agar-agar for structured layers.

🌿 Benefits of Vegan Strawberry Cheesecake Trifle

Firstly, strawberries provide vitamin C and antioxidants.

Secondly, cashews add healthy fats and plant protein.

Moreover, this dessert is dairy-free and egg-free.

In addition, no baking helps preserve nutrients.

As a result, you enjoy a lighter yet indulgent dessert.

🧒 Kid-Friendly Version

• Firstly, reduce lemon juice for a sweeter flavor.
• Then, use vanilla biscuits instead of sponge cake.
• Next, assemble in small cups for easy handling.
• Finally, top with colorful fruit or sprinkles.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 310 kcal
• Protein: 6 g
• Carbohydrates: 30 g
• Fat: 20 g
• Fiber: 3 g
• Sugar: 14 g
• Cholesterol: 0 mg

Hearty vegan breakfast casserole made with vegetables and plant-based protein. Moreover, it’s easy to make, filling, and perfect for mornings.

🛒 Ingredients (Serves 6)

• 3 cups diced potatoes (parboiled)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1½ cups cooked chickpeas or tofu cubes
• 1 cup unsweetened plant-based milk
• 3 tbsp nutritional yeast
• 1 tbsp cornstarch or chickpea flour
• ½ tsp turmeric
• ½ tsp garlic powder
• Salt and black pepper, to taste

🍳 How to Make Vegan Breakfast Casserole

Step 1: Prepare the Vegetables

First, preheat oven to 190°C (375°F) and lightly grease a baking dish.
Next, sauté onion, bell pepper, and mushrooms until softened.

Step 2: Assemble the Casserole

Then, add potatoes, chickpeas, spinach, and sautéed vegetables to the dish.

Step 3: Make the Sauce

Meanwhile, whisk plant milk, nutritional yeast, cornstarch, turmeric, garlic powder, salt, and pepper.

Step 4: Bake

After that, pour sauce evenly over the vegetables.
Finally, bake for 35–40 minutes until set and lightly golden.

⭐ Tips for the Best Breakfast Casserole

• Firstly, parboil potatoes for even cooking.
• Moreover, press tofu well to avoid excess moisture.
• Additionally, let the casserole rest 5–10 minutes before slicing.
• Finally, store leftovers in the fridge for up to 4 days.

🔄 Variations to Try

• Cheesy: Add vegan cheese shreds
• Spicy: Add chili flakes or jalapeños
• Protein Boost: Use tempeh or vegan sausage
• Low-Carb: Replace potatoes with cauliflower
• Mexican-Style: Add cumin and salsa

💚 Health Benefits

This casserole provides plant-based protein and fiber.
Moreover, vegetables supply essential vitamins and minerals.
Because it’s dairy-free and egg-free, it’s easier to digest.
As a result, it’s a nourishing way to start the day.

🧒 Kid-Friendly Version

• Reduce spices
• Add sweet corn or peas
• Use small potato cubes
• Serve with ketchup or mild sauce

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 310 kcal
• Carbohydrates: 42 g
• Protein: 14 g
• Fat: 9 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 420 mg

Vegan simnel cake with dried fruits, spices, and marzipan layers. Moreover, it’s dairy-free, festive, and perfect for Easter.

🛒 Ingredients (1 Round Cake)

Cake Batter

• 2 cups all-purpose flour
• ¾ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp mixed spice or cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup plant-based milk
• ½ cup vegetable oil
• 2 tbsp apple cider vinegar
• 1 tsp vanilla extract

Fruit & Marzipan

• 1½ cups mixed dried fruits
• ½ cup chopped almonds (optional)
• 200 g vegan marzipan

🍰 How to Make Vegan Simnel Cake

Step 1: Prepare the Batter

First, preheat oven to 170°C (340°F) and line a cake tin.
Next, mix all dry ingredients in a large bowl.

Step 2: Add Wet Ingredients

Then, stir in plant milk, oil, vinegar, and vanilla until smooth.

Step 3: Add Fruit

After that, fold in dried fruits and nuts.

Step 4: Assemble

Meanwhile, pour half the batter into the tin.
Then, add a thin marzipan layer and top with remaining batter.

Step 5: Bake

Finally, bake for 50–60 minutes until firm and golden.

⭐ Tips for the Best Simnel Cake

• Firstly, soak dried fruits in juice for extra moisture.
• Moreover, roll marzipan thin for even layers.
• Additionally, cover loosely if browning too quickly.
• Finally, allow cake to cool completely before slicing.

🔄 Variations to Try

• Gluten-Free: Use GF flour blend
• Citrus: Add orange or lemon zest
• Chocolate: Add dairy-free chocolate chips
• Alcohol-Free: Soak fruit in apple juice
• Mini Cakes: Reduce baking time by 15 minutes

💚 Health Benefits

Dried fruits provide natural sweetness and fiber.
Moreover, nuts add healthy fats and minerals.
Because this cake is egg-free and dairy-free, it’s easier to digest.
As a result, it’s a lighter take on a traditional treat.

🧒 Kid-Friendly Version

• Use fewer spices
• Chop fruits finely
• Skip marzipan balls on top
• Serve with dairy-free custard

🥗 Nutrition Facts (Per Slice – Approx.)

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 14 g
• Fiber: 4 g
• Sugar: 22 g
• Sodium: 190 mg

Perfect vegan baked potato with crispy skin and fluffy center. Moreover, it’s easy to make, dairy-free, and great for any meal.

🛒 Ingredients (Serves 4)

• 4 medium russet potatoes
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Optional Toppings

• Vegan butter
• Vegan sour cream or yogurt
• Chives or green onions
• Steamed broccoli or corn

🍳 How to Make Vegan Baked Potato

Step 1: Prepare the Potatoes

First, preheat oven to 220°C (425°F).
Next, scrub potatoes well and pat them dry.

Step 2: Season

Then, rub potatoes with olive oil, salt, and pepper.

Step 3: Bake

After that, place directly on oven rack or baking tray.
Finally, bake for 45–55 minutes until skins are crisp and centers are tender.

⭐ Tips for the Best Vegan Baked Potato

• Firstly, choose russet potatoes for fluffiness.
• Moreover, poke holes to release steam.
• Additionally, bake directly on rack for crispy skins.
• Finally, split open immediately and fluff with a fork.

🔄 Variations to Try

• Loaded: Add beans, vegan cheese, and salsa
• Garlic: Rub with garlic-infused oil
• Spicy: Add chili flakes or hot sauce
• Herbed: Sprinkle rosemary or thyme
• Air Fryer: Cook at 200°C for 35–40 minutes

💚 Health Benefits

Potatoes are rich in potassium and fiber.
Moreover, baking uses minimal fat.
Because this recipe is naturally gluten-free, it suits many diets.
As a result, it’s a nourishing and satisfying meal.

🧒 Kid-Friendly Version

• Use mild seasoning only
• Add vegan butter and corn
• Serve with ketchup or plant-based mayo
• Cut into halves for easy eating

🥗 Nutrition Facts (Per Potato – Approx.)

• Calories: 220 kcal
• Carbohydrates: 37 g
• Protein: 5 g
• Fat: 7 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 180 mg

Vegan jjajangmyeon made with Korean black bean paste and vegetables. Moreover, it’s rich, comforting, and easy to make at home.

🛒 Ingredients (Serves 4)

Noodles

• 400 g wheat noodles or fresh jjajangmyeon noodles

Black Bean Sauce

• 3 tbsp chunjang (Korean black bean paste)
• 1 tbsp neutral oil
• 1 onion, diced
• 1 zucchini, diced
• 1 potato, diced
• ½ cup cabbage, chopped
• 100 g mushrooms, diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sugar or maple syrup
• 1½ cups vegetable broth
• 1 tbsp cornstarch + 2 tbsp water

🍳 How to Make Vegan Jjajangmyeon

Step 1: Prepare the Black Bean Paste

First, heat oil in a pan and lightly fry chunjang for 1 minute.
Then, remove and set aside to reduce bitterness.

Step 2: Cook the Vegetables

Next, sauté onion, garlic, potato, zucchini, cabbage, and mushrooms until fragrant.

Step 3: Make the Sauce

After that, stir in fried chunjang, soy sauce, sugar, and broth.
Meanwhile, simmer for 10–12 minutes until vegetables soften.

Step 4: Thicken the Sauce

Then, add cornstarch slurry and cook until thick and glossy.

Step 5: Cook & Assemble

Finally, boil noodles according to package instructions and top with sauce.

⭐ Tips for Perfect Vegan Jjajangmyeon

• Firstly, frying chunjang improves flavor and reduces bitterness.
• Moreover, cut vegetables evenly for consistent texture.
• Additionally, adjust sweetness to balance the black bean paste.
• Finally, serve immediately for best taste.

🔄 Variations to Try

• Protein Boost: Add tofu or tempeh
• Spicy: Add gochujang or chili oil
• Gluten-Free: Use rice noodles and GF soy sauce
• Extra Veggies: Add carrots or peas
• Low-Sodium: Use low-sodium chunjang

💚 Health Benefits

This dish provides plant-based fiber and complex carbs.
Moreover, vegetables add essential vitamins and minerals.
Because it’s meat-free, it’s lower in saturated fat.
As a result, it’s a healthier take on a classic comfort food.

🧒 Kid-Friendly Version

• Reduce black bean paste slightly
• Add extra noodles
• Skip spicy additions
• Serve with cucumber slices

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 420 kcal
• Carbohydrates: 68 g
• Protein: 14 g
• Fat: 9 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 650 mg

Vegan spinach and lentil soup packed with plant protein and fiber. Moreover, it’s healthy, easy to make, and perfect for cozy meals.

🛒 Ingredients (Serves 4–5)

• 1 cup red or green lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 tomato, chopped or 1 cup canned tomatoes
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp paprika
• Salt and black pepper, to taste
• Lemon juice, for serving

🍳 How to Make Vegan Spinach and Lentil Soup

Step 1: Sauté the Base

First, heat olive oil in a pot over medium heat.
Next, sauté onion and garlic until fragrant.

Step 2: Add Lentils & Vegetables

Then, add carrot, tomato, lentils, and spices. Stir well.

Step 3: Simmer the Soup

After that, pour in vegetable broth and bring to a boil.
Meanwhile, reduce heat and simmer for 20–25 minutes.

Step 4: Add Spinach

Finally, stir in spinach and cook for 2–3 minutes until wilted.
Finish with a squeeze of lemon juice.

⭐ Tips for the Best Soup

• Firstly, use red lentils for a creamier texture.
• Moreover, add broth gradually if you prefer thicker soup.
• Additionally, adjust spices to taste.
• Finally, let the soup rest for 5 minutes before serving.

🔄 Variations to Try

• Creamy: Add coconut milk
• Spicy: Add chili flakes or cayenne
• Protein Boost: Add chickpeas
• Herby: Add dill or parsley
• Slow Cooker: Cook on low for 5–6 hours

💚 Health Benefits

Lentils provide plant-based protein and fiber.
Moreover, spinach is rich in iron and antioxidants.
Because this soup is low in fat, it supports heart health.
As a result, it’s filling, balanced, and nourishing.

🧒 Kid-Friendly Version

• Reduce spices
• Mash lentils slightly for smooth texture
• Add a small potato for mild sweetness
• Serve with soft bread

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 260 kcal
• Carbohydrates: 40 g
• Protein: 16 g
• Fat: 4 g
• Fiber: 14 g
• Sugar: 6 g
• Sodium: 410 mg