Easy Vegan Recipes

Lentil meatballs made with simple ingredients and bold flavor. Moreover, they’re healthy, vegan, and perfect for pasta or subs.

🛒 Ingredients You’ll Need (Serves 4)

• 1½ cups cooked lentils (brown or green)
• ½ cup breadcrumbs or oats
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp ground flaxseed + 2½ tbsp water (flax egg)
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper to taste

🔪 Preparing the Lentil Mixture

First, mash the cooked lentils in a bowl, leaving some texture.
Then, add breadcrumbs, onion, garlic, flax egg, oil, and spices.

Afterward, mix until the mixture holds together.
Finally, rest the mixture for 10 minutes.

🍳 Shaping & Cooking the Meatballs

To begin, preheat the oven to 190°C (375°F).
Next, shape the mixture into small balls.

Then, place on a lined baking tray.
After that, bake for 22–25 minutes, turning halfway.

(Optional: Pan-fry for extra crispiness.)

⭐ Tips for Perfect Lentil Meatballs

• Firstly, drain lentils well to avoid sogginess.
• Moreover, chill the mixture before shaping for firmer balls.
• Additionally, bake instead of fry for a lighter version.
• Finally, serve with warm sauce.

🔄 Variations to Try

• Italian-Style: Add oregano and basil
• Spicy: Add chili flakes
• Gluten-Free: Use gluten-free breadcrumbs
• Protein Boost: Add hemp seeds
• Cheesy: Add vegan parmesan

💚 Health Benefits

Lentils provide plant protein, iron, and fiber.
Moreover, they support digestion and heart health.
Because these meatballs are plant-based, they are cholesterol-free.
As a result, they’re a nutritious alternative to meat.

🧒 Kid-Friendly Version

• Use mild seasoning
• Make smaller meatballs
• Serve with tomato sauce
• Pair with spaghetti or mashed potatoes

🥗 Nutrition Facts (Per Serving – Approx.)

• Calories: 290 kcal
• Carbohydrates: 34 g
• Protein: 14 g
• Fat: 9 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 320 mg

Creamy vegan pumpkin cheesecake made with warm spices and a dairy-free filling. An easy fall dessert everyone will love.

⏱ Time

Prep: 20 minutes
Bake: 50 minutes
Chill: 4 hours
Serves: 10

🧺 Ingredients

Crust

• 1½ cups vegan graham crackers
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup

Filling

• 1½ cups raw cashews (soaked 4 hours)
• 1 cup pumpkin purée
• ½ cup coconut cream
• ⅓ cup maple syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1½ tsp pumpkin spice
• ¼ tsp salt

👩‍🍳 Instructions

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

Next, mix crust ingredients and press firmly into the pan.

Then, blend all filling ingredients until silky smooth.

After that, pour filling over the crust and smooth the top.

Finally, bake for 45–50 minutes until set. Cool completely and chill before slicing.

🌟 Tips & Variations

• No-Bake Option: Add agar-agar and chill instead of baking.
• Gluten-Free: Use gluten-free crackers for the crust.
• Lower Fat: Replace half the cashews with silken tofu.
• Spice Boost: Add cinnamon or ginger for extra warmth.
• Topping Ideas: Coconut whipped cream or toasted pecans.

🌿 Benefits of Vegan Pumpkin Cheesecake

Firstly, pumpkin is rich in vitamin A and antioxidants.

Secondly, cashews provide healthy fats and creaminess.

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

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

As a result, you enjoy indulgence with added nutrients.

🧒 Kid-Friendly Version

• Firstly, reduce pumpkin spice for a milder taste.
• Then, add a swirl of maple syrup on top.
• Next, bake in mini muffin tins for easy portions.
• Finally, serve with dairy-free vanilla drizzle.

🧮 Nutrition Facts (Per Slice – Approximate)

• Calories: 340 kcal
• Protein: 7 g
• Carbohydrates: 32 g
• Fat: 22 g
• Fiber: 3 g
• Sugar: 14 g
• Cholesterol: 0 mg

Crispy baked tofu nuggets coated in crunchy breadcrumbs. A healthy vegan alternative perfect for kids, snacks, or weeknight meals.

⏱ Time

Prep: 15 minutes
Cook: 30 minutes
Serves: 4

🧺 Ingredients

• 1 block (400 g) extra-firm tofu, pressed
• 3 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ cup plant milk
• ¾ cup breadcrumbs or panko
• 2 tbsp nutritional yeast (optional)
• Salt and black pepper, to taste

👩‍🍳 Instructions

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

Next, cut tofu into nugget-sized cubes and marinate with soy sauce, olive oil, and spices for 5 minutes.

Then, dip each piece into plant milk, followed by breadcrumbs mixed with nutritional yeast.

After that, arrange nuggets on the tray and bake for 15 minutes. Flip and bake another 15 minutes until crispy.

Finally, serve hot with your favorite dipping sauce.

🌟 Tips & Variations

• Extra Crispy: Use panko breadcrumbs and spray lightly with oil.
• Air Fryer: Cook at 190°C (375°F) for 12–15 minutes.
• Gluten-Free: Use gluten-free breadcrumbs and tamari.
• Spicy: Add cayenne or chili powder.
• Cheesy Flavor: Increase nutritional yeast.

🌿 Benefits of Crispy Baked Tofu Nuggets

Firstly, tofu provides complete plant-based protein.

Secondly, baking reduces excess fat compared to frying.

Moreover, nutritional yeast adds B-vitamins.

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

As a result, it’s a nutritious and satisfying snack.

🧒 Kid-Friendly Version

• Firstly, skip smoked paprika and black pepper.
• Then, cut tofu into fun shapes.
• Next, use finely ground breadcrumbs for extra crunch.
• Finally, serve with ketchup or dairy-free ranch.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 220 kcal
• Protein: 16 g
• Carbohydrates: 18 g
• Fat: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Cholesterol: 0 mg

Vegan cheeseburger casserole made with plant-based protein, pasta, and dairy-free cheese. An easy, family-friendly comfort meal.

⏱ Time

Prep: 15 minutes
Cook: 30 minutes
Serves: 6

🧺 Ingredients

• 2 cups cooked pasta (elbow or shells)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1½ cups cooked lentils or plant-based ground
• 1 cup diced tomatoes (canned or fresh)
• 1 cup unsweetened plant milk
• ½ cup raw cashews (soaked 2 hours)
• ¼ cup nutritional yeast
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp mustard
• Salt and black pepper, to taste
• ½ cup vegan cheese shreds (optional)
• Pickles and green onions, for topping (optional)

👩‍🍳 Instructions

Firstly, preheat the oven to 190°C (375°F) and grease a baking dish.

Next, sauté onion and garlic in olive oil until soft and fragrant.

Then, add lentils or plant-based ground, tomatoes, tomato paste, and seasonings. Simmer for 5 minutes.

After that, blend cashews, plant milk, and nutritional yeast until smooth. Stir into the pan.

Finally, mix in cooked pasta, transfer to the baking dish, sprinkle vegan cheese on top, and bake for 20–25 minutes until bubbly.

🌟 Tips & Variations

• Low-Carb: Replace pasta with cauliflower florets.
• Extra Cheesy: Add more nutritional yeast or vegan cheddar.
• Gluten-Free: Use gluten-free pasta.
• Spicy Kick: Add diced jalapeños or chili flakes.
• Classic Burger Flavor: Top with pickles and dairy-free ketchup drizzle.

🌿 Benefits of Vegan Cheeseburger Casserole

Firstly, lentils provide plant-based protein and fiber.

Secondly, nutritional yeast adds B-vitamins and umami flavor.

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

In addition, it supports heart health and digestion.

As a result, you enjoy comfort food with balanced nutrition.

🧒 Kid-Friendly Version

• Firstly, skip mustard and smoked paprika.
• Then, use mild vegan cheese.
• Next, cut pasta smaller for easy bites.
• Finally, serve with ketchup on the side.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 360 kcal
• Protein: 16 g
• Carbohydrates: 42 g
• Fat: 14 g
• Fiber: 8 g
• Sugar: 5 g
• Cholesterol: 0 mg

Creamy vegan Potatoes Del Monico made with a rich dairy-free cheese sauce. An easy comfort food side dish everyone will love.

⏱ Time

Prep: 15 minutes
Cook: 40 minutes
Serves: 6

🧺 Ingredients

• 4 cups potatoes, diced and parboiled
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup unsweetened plant milk
• ½ cup raw cashews (soaked 2 hours)
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp paprika
• Salt and black pepper, to taste
• ½ cup vegan cheese (optional)
• Fresh parsley, for garnish

👩‍🍳 Instructions

Firstly, preheat oven to 190°C (375°F) and lightly grease a baking dish.

Next, blend soaked cashews, plant milk, nutritional yeast, lemon juice, mustard, and seasonings until smooth.

Then, sauté garlic in olive oil until fragrant. Add potatoes and stir gently.

After that, pour cheese sauce over potatoes and mix evenly.

Finally, bake uncovered for 30–35 minutes until golden and bubbly. Garnish and serve warm.

🌟 Tips & Variations

• Extra Cheesy: Add vegan mozzarella or cheddar shreds.
• Oil-Free: Sauté with veggie broth instead of oil.
• Spicy Twist: Add chili flakes or jalapeño.
• Gluten-Free: Naturally gluten-free.
• Crunchy Top: Sprinkle breadcrumbs or crushed crackers before baking.

🌿 Benefits of Vegan Potatoes Del Monico

Firstly, potatoes provide potassium and energy-boosting carbs.

Secondly, cashews add healthy fats and creaminess.

Moreover, nutritional yeast supplies B-vitamins.

In addition, it’s cholesterol-free and dairy-free.

As a result, you enjoy comfort food with better nutrition.

🧒 Kid-Friendly Version

• Firstly, skip mustard and paprika.
• Then, add mild vegan cheese.
• Next, dice potatoes smaller for easy bites.
• Finally, serve with ketchup or dairy-free ranch.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 310 kcal
• Protein: 7 g
• Carbohydrates: 38 g
• Fat: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Cholesterol: 0 mg

Crispy homemade falafels made with chickpeas, herbs, and spices. An easy vegan recipe perfect for wraps, bowls, or snacks.

⏱ Time

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

🧺 Ingredients

• 1½ cups dried chickpeas (soaked overnight, uncooked)
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley and cilantro (combined)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp baking soda
• 2 tbsp chickpea flour
• Salt and pepper, to taste
• Oil for frying or brushing (for baking)

👩‍🍳 Instructions

Firstly, drain soaked chickpeas well and pat dry.

Next, add chickpeas, onion, garlic, herbs, and spices to a food processor. Pulse until crumbly, not smooth.

Then, mix in chickpea flour and baking soda. Chill the mixture for 30 minutes.

After that, shape into small balls or patties.

Finally, fry until golden, or bake at 200°C (400°F) for 25 minutes, flipping halfway.

🌟 Tips & Variations

• Baked Falafels: Brush lightly with oil and bake for a lighter version.
• Air Fryer: Cook at 190°C (375°F) for 12–15 minutes.
• Gluten-Free: Naturally gluten-free when using chickpea flour.
• Spicy: Add chili flakes or cayenne.
• Herb Swap: Use dill or mint for extra freshness.

🌿 Benefits of Falafels

Firstly, chickpeas are rich in plant-based protein and fiber.

Secondly, fresh herbs provide antioxidants and vitamins.

Moreover, falafels support digestion and satiety.

In addition, they are naturally dairy-free and egg-free.

As a result, they make a nutritious and satisfying meal.

🧒 Kid-Friendly Falafels

• Firstly, skip strong spices like coriander.
• Then, shape mini falafel balls.
• Next, bake instead of fry for a lighter taste.
• Finally, serve with mild hummus or ketchup.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 260 kcal
• Protein: 11 g
• Carbohydrates: 32 g
• Fat: 9 g
• Fiber: 7 g
• Sugar: 3 g
• Cholesterol: 0 mg

Easy no-bake vegan cherry dream cheesecake with a creamy dairy-free filling and sweet cherry topping. A perfect plant-based dessert.

⏱ Time

Prep: 20 minutes
Chill: 4 hours
Serves: 8

🧺 Ingredients

Crust

• 1½ cups vegan graham crackers or digestive biscuits
• ¼ cup coconut oil, melted
• 2 tbsp maple syrup

Cheesecake Filling

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

Cherry Topping

• 1½ cups cherries (fresh or frozen)
• 2 tbsp maple syrup
• 1 tbsp cornstarch + 2 tbsp water

👩‍🍳 Instructions

Firstly, blend graham crackers into crumbs. Then mix with coconut oil and maple syrup. Press into a lined springform pan.

Next, blend all filling ingredients until completely smooth. Pour over crust and level the top.

After that, simmer cherries and maple syrup. Add cornstarch slurry and cook until thick. Let cool.

Finally, spread cherry topping over cheesecake and refrigerate for at least 4 hours before slicing.

🌟 Tips & Variations

• Nut-Free: Use silken tofu instead of cashews.
• Berry Swap: Replace cherries with strawberries or blueberries.
• Chocolate Twist: Add cocoa powder to the crust.
• Extra Firm: Add 1 tbsp agar-agar for a sliceable texture.
• Oil-Free Crust: Use soaked dates instead of coconut oil.

🌿 Benefits of No-Bake Vegan Cherry Dream Cheesecake

Firstly, cherries are rich in antioxidants and vitamin C.

Secondly, cashews provide plant-based protein and healthy fats.

Moreover, it’s dairy-free and cholesterol-free.

In addition, no baking preserves nutrients.

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

🧒 Kid-Friendly Version

• Firstly, reduce lemon juice for a milder flavor.
• Then, use crushed vanilla biscuits for the crust.
• Next, top with extra cherries or sprinkles.
• Finally, serve in mini cups for easy handling.

🧮 Nutrition Facts (Per Slice – Approximate)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Fat: 22 g
• Fiber: 3 g
• Sugar: 15 g
• Cholesterol: 0 mg

Creamy vegan spinach and mushroom white lasagna made with dairy-free sauce. A comforting, healthy plant-based dinner everyone will love.

⏱ Time

Prep: 20 minutes
Cook: 40 minutes
Serves: 6

🧺 Ingredients

Lasagna

• 9 lasagna noodles (regular or gluten-free)
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Vegan White Sauce

• 1 cup raw cashews (soaked 2–4 hours)
• 1¼ cups unsweetened plant milk
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• ½ tsp onion powder

👩‍🍳 Instructions

Firstly, cook lasagna noodles according to package directions and set aside.

Next, sauté mushrooms in olive oil until golden. Then add spinach and cook until wilted.

Meanwhile, blend all white sauce ingredients until smooth and creamy.

After that, preheat oven to 180°C (350°F).

Then, assemble lasagna: sauce, noodles, mushroom-spinach mixture, and repeat layers.

Finally, top with sauce, cover, and bake for 30 minutes. Uncover and bake 10 more minutes.

🌟 Tips & Variations

• Nut-Free: Use silken tofu instead of cashews.
• Extra Creamy: Add vegan mozzarella between layers.
• Herby: Add basil, thyme, or oregano.
• Protein Boost: Add white beans or lentils.
• Gluten-Free: Use gluten-free noodles.

🌿 Benefits of Vegan Spinach and Mushroom White Lasagna

Firstly, spinach provides iron, calcium, and vitamins A & K.

Secondly, mushrooms offer antioxidants and immune support.

Moreover, cashews provide healthy fats and plant protein.

In addition, it’s cholesterol-free and dairy-free.

As a result, this dish supports heart and digestive health.

🧒 Kid-Friendly Version

• Firstly, chop mushrooms finely for a smoother texture.
• Then, reduce garlic and nutritional yeast.
• Next, add vegan cheese for familiarity.
• Finally, serve with garlic bread or corn.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 360 kcal
• Protein: 14 g
• Carbohydrates: 38 g
• Fat: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Cholesterol: 0 mg

Make lemon garlic roasted eggplant that’s tender and flavorful. This easy vegan side dish is perfect for dinners or meal prep.

⏱ Time

Prep: 10 minutes
Roast: 30 minutes
Serves: 4

🧺 Ingredients

• 1 large eggplant, cubed or sliced
• 2 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp black pepper
• Salt to taste

👩‍🍳 Instructions

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

Next, whisk olive oil, lemon zest, lemon juice, garlic, and spices.

Then, toss eggplant with the mixture until evenly coated.

After that, spread the eggplant in a single layer on the tray.

Meanwhile, roast for 25–30 minutes, flipping halfway.

Finally, remove when golden and tender. Serve warm.

🌟 Tips & Variations

• Extra Crispy: Sprinkle with cornstarch before roasting.
• Oil-Free: Roast with vegetable broth instead of oil.
• Herby: Add thyme or oregano.
• Spicy: Add chili flakes.
• Mediterranean: Finish with tahini drizzle or olives.

🌿 Benefits of Lemon Garlic Roasted Eggplant

Firstly, eggplant is low in calories and high in fiber.

Secondly, it supports digestion and heart health.

Moreover, garlic provides immune-boosting properties.

In addition, lemon adds vitamin C and freshness.

As a result, this dish is light yet satisfying.

Finally, it’s naturally vegan and gluten-free.

🧒 Kid-Friendly Version

• Firstly, reduce garlic and lemon intensity.
• Then, cut eggplant into small cubes.
• Next, roast until very soft.
• Finally, serve with mild dip or rice.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 170 kcal
• Protein: 3 g
• Carbohydrates: 16 g
• Fat: 10 g
• Fiber: 6 g
• Sugar: 4 g
• Cholesterol: 0 mg

Make lemon garlic roasted tofu that’s crispy, zesty, and protein-packed. This easy vegan recipe is perfect for meals or bowls.

⏱ Time

Prep: 10 minutes
Bake: 25 minutes
Serves: 4

🧺 Ingredients

• 1 block (400 g) extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• ½ tsp paprika
• ½ tsp black pepper
• Salt to taste

👩‍🍳 Instructions

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

Next, whisk olive oil, lemon zest, lemon juice, garlic, soy sauce, and spices.

Then, toss tofu cubes in the marinade until evenly coated.

After that, spread tofu in a single layer on the baking tray.

Meanwhile, bake for 20–25 minutes, flipping halfway.

Finally, remove once golden and crispy. Serve warm.

🌟 Tips & Variations

• Extra Crispy: Toss tofu with 1 tsp cornstarch before baking.
• Oil-Free: Use vegetable broth instead of oil.
• Spicy: Add chili flakes or cayenne pepper.
• Herby: Add thyme, rosemary, or oregano.
• Air Fryer: Cook at 190°C (375°F) for 12–15 minutes.

🌿 Benefits of Lemon Garlic Roasted Tofu

Firstly, tofu provides complete plant-based protein.

Secondly, garlic supports immune health.

Moreover, lemon adds vitamin C and freshness.

In addition, this dish is cholesterol-free.

As a result, it supports heart health.

Finally, it keeps you full without heaviness.

🧒 Kid-Friendly Version

• Firstly, reduce garlic and lemon slightly.
• Then, bake until soft rather than extra crispy.
• Next, serve with rice or noodles.
• Finally, add a mild dipping sauce like vegan ranch.

🧮 Nutrition Facts (Per Serving – Approximate)

• Calories: 220 kcal
• Protein: 16 g
• Carbohydrates: 10 g
• Fat: 14 g
• Fiber: 3 g
• Sugar: 2 g
• Cholesterol: 0 mg