Easy Vegan Recipes

Enjoy this perfect healthy weeknight meal. The gluten-free, high-fiber and low-carb recipe is great for meal prep, weight loss, and plant-based diets. Serve it over fluffy jasmine rice, quinoa, or cauliflower rice for a restaurant-quality stir-fry that’s better than takeout! Whether you’re looking for a vegan high-protein meal or a quick 30-minute dinner, this flavor-packed, protein-rich stir-fry is a must-try!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 bell peppers, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon soy sauce
• 1/2 cup vegetable broth
• 2 cups seitan or other vegetarian steak alternative, sliced

Instructions:

Heat the oil in a large skillet over medium heat.

Add the onion and peppers, and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes.

Add the garlic, paprika, thyme, rosemary, and soy sauce to the pan, and stir to combine.

Add the vegetable broth to the pan and bring to a boil.

Add the sliced seitan or other steak alternative to the pan and stir to coat with the sauce.

Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened.

Serve the vegan pepper steak over rice or with crusty bread, if desired.

Looking for a healthy, delicious snack? Try this Chickpea Cookie Bars made with wholesome chickpeas making it with a perfect balance of flavors like vanilla and chocolate chips. Great for satisfying your sweet cravings without the guilt.

Ingredients

Bake at 350 degrees f.

1 can of chickpeas (15.5oz) rinsed and drained

1/2 cup creamy peanut butter

1/2 cup maple syrup

1 teaspoon of salt

1 teaspoon of baking powder

1 Cup of dark chocolate chips

Method

Prepare the brownie tin. Blend everything except the chocolate chips until thick. Fold in the chocolate chips and pour in brownie tin. Bake for 20 minutess and then let it cool down then refrigerate before cutting.

Notes: Recommend grinding a cup of gf oats or almond flour for more texture. Enjoy!

Vegan Peanut Butter Cookies are purely made without any eggs, dairy and are packed with rich peanut butter flavor. These are simple to make and naturally sweetened making it the ultimate wholesome snack. Enjoy a bite of these gluten-free, allergy-friendly and ideal for vegan diets.

Ingredients

1 cup peanut butter

1/2 cup sugar

1/2 cup oat flour

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the peanut butter, sugar, and oat flour. Stir until the mixture forms a dough. If you’re using maple syrup, you may need to adjust the flour slightly to get the right consistency.

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Flatten each dough ball with a fork, creating a criss-cross pattern on top of each cookie.

Bake for 8-10 minutes, or until the cookies are lightly golden brown around the edges. Keep an eye on them, as they can burn quickly due to the sugar content.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Vegan Orange Cake is a dairy-free cake which is packed with the natural sweetness of oranges. If you are looing for a gluten-free vegan cakes, this cake is ideal for any all the occasion. With a delicate orange glaze this vegan orange cake recipe will be a hit at your next gathering.

Ingredients

2 cups self-raising flour⁣

1/2 cup almond meal ⁣

2 Oranges (1 1/2 cups orange juice + zest) ⁣

1 cup sugar⁣

1/2 cup olive oil ⁣

⁣Whipped Coconut Frosting (optional):⁣

1 x 400g tin coconut cream

1 tablespoon maple syrup ⁣

1 teaspoon vanilla extract ⁣

Method

The night before, place the coconut cream in the fridge.⁣

Preheat the oven to 175 degrees C/ 350 degrees F. Line a 20cm cake tin with non-stick paper.⁣

In a large bowl, mix together the flour, almond meal, sugar and zest of one orange.⁣

Peel the oranges and blend them in a blender until it becomes juice. Aim for 1 1/2 cups of juice.⁣

Pour the orange juice and olive oil into the flour mix. Gently fold to combine until no lumps of flour remain⁣

Transfer the batter to the prepared cake tin. Bake for 30-35 minutes until a knife inserted comes out clean⁣

Remove from the oven and allow the cake to fully cool before frosting ⁣

Make the frosting: open the coconut cream and scoop out the thick “cream” portion. Discard the coconut water part. Use an electric beater to whip the coconut cream, maple syrup & vanilla for 2 minutes until thick & fluffy. Be careful not to overwhip as this can cause the coconut cream to split. ⁣

Spread the frosting over the top of the cake. *Optional decorate with toppings of choice!

Vegan Lemon Curd is dairy-free alternative to the classic lemon curd making it a perfect for vegan desserts and plant-based baking. Our Vegan Lemon Curd is made with fresh lemons, If you are looking for a healthy vegan spread or zesty vegan fillings for cakes and pastries. This gives you a pure gluten-free lemon curd or a refined sugar-free lemon curd.

Ingredients

Unsweetened Almond Milk, Cocnut Milk,Hemp or Soy Milk , 1 cup

Fresh lemon juice, 1/2 cup

Lemon Zest 1tsp

Granulated sugar, 1cup

Cornstarch 2tbsps

Vegan Butter 2tbsps

Food Color 1/4tsp

Instructions

Take a small nonstick pot. Add all ingredients, such as fresh lemon juice, granulated sugar, cornstarch, vegan butter, unsweetened almond milk, and food coloring, to this pot.

Turn on the burner. Place this pot on the burner.

Mix well ingredients with the help of a cooking spatula.

Simmer it over medium-low heat for 5-10 minutes, or until a silky, creamy texture forms.

After that, turn off the burner. Set aside the pot.

Pour this mixture into a serving dish.

You can serve it with biscuits pancakes, or waffles.

Vegan Lemon Cake is dairy-free cake which bursts with natural lemon flavor. It is a perfect option for anyone searching for healthy vegan cakes as this plant-based lemon cake is delicious and easy to make.  Perfect for vegans, gluten-free diets, or anyone seeking a healthier dessert, this cake is ideal for celebrations, tea time, or a sweet treat any day.

Ingredients

For the lemon cake:

1 cup of unsweetened almond milk

1 teaspoons apple cider vinegar

1/2 cup aquafaba liquid from a can of chickpeas

7 tablespoons (1/2 cup) vegan butter, softened to room temperature

1/2 cup neutral flavored oil, such as vegetable or grapeseed

1 cup granulated sugar

1 tablespoon freshly grated lemon zest

1/2 tablespoon pure lemon extract

1 teaspoons pure vanilla extract

3 cups cake flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon yellow food coloring, optional

For the frosting:

1/2 cup vegan butter, softened to room temperature

3 cups powdered sugar

1 tablespoons fresh squeezed lemon juice

1 tablespoons non-dairy milk

1/2 tablespoon freshly grated lemon zest

1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease two 6 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.)

Vegan buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles.

Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use.) Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1 minute, until light and foamy. Set aside.

In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with the handheld mixer until light and fluffy, about 2 minutes. Now add in the lemon and vanilla extracts and beat to combine. If using the yellow food coloring, add it in now as well.

On low speed, add in the vegan buttermilk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix.

Divide the batter equally in the prepared pans. Bake for 30 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 1 minute. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

Notes:

Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.

Cake flour is wonderful here if you can find it. The cake will come out fluffier with a fine crumb, but all purpose works if you don’t have access to cake flour. Gluten free all purpose flour works quite well, too.

Store leftover cake at room temperature for 3-4 days and make sure to cover any cut parts. Or keep it in the refrigerator for 1 week. It freezes perfectly as well.

Cupcakes – Divide into liners and bake for 20-24 minutes.

Consider adding a layer of vegan lemon curd to the middle, if desired.

Delicious plant-based twist on the classic Chinese egg rolls. Wrapped in a crunchy vegan spring roll wrapper making these rolls perfect for a healthy vegan appetizers or vegan Asian recipes. These easy vegan egg rolls are a crowd-pleaser. You can serve with a tangy vegan dipping sauce for the perfect combination of crispy and savory. It is the best option for a gluten-free making these vegan egg rolls a must-try!

Ingredients:

Vegan egg roll wraps (from whole foods)

1 tsp sesame oil

1 cup of chopped scallions

1 cup of chopped purple onions

1 tbsp minced garlic

liquid aminos (soy sauce alternative)

2 1/2 cups of shredded cabbage

2 1/2 cups of carrots

Method

Heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.

Add the cabbage, carrot and liquid aminos. Cook it down for 4-6 minutes or until the veggies are tender!

You can either bake it, fry it, or put it in the air fryer! I decided to fry it to save some time.

In the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!

If you are looking for a healthy vegan dinner ideas or a protein-packed plant-based meal, this recipe is ideal for those craving a low-carb vegan recipe or mushroom-based dishes. Vegan Lion Mane Mushroom Steaks Recipe is a a mouth-watering meat alternative that can impress any guest on all the occasions.

Ingredients:

• 1/2 large Lion’s Mane mushrooms
• 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• 1 tsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Clean the Lion’s Mane mushrooms by gently wiping them with a damp paper towel. Do not rinse them as they will absorb water and become soggy.

Using a sharp knife, carefully slice the mushroom into 1/2 inch thick steaks.

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper.

Place the mushroom steaks in a baking dish and brush them generously with the marinade.

Bake the mushroom steaks for 20-25 minutes or until they are tender and golden brown.

Remove from the oven and serve hot.

These vegan Lion’s Mane mushroom steaks are a delicious and healthy alternative to traditional meat steaks. They are packed with flavor and are perfect for anyone following a vegan or vegetarian diet. Enjoy!