Easy Vegan Recipes

Looking for a healthy, delicious plant-based dish? You must try these Vegan Baked Cabbage Steaks! Whether served as a main dish, side, or appetizer, this simple yet flavorful recipe features thick cabbage slices, perfectly seasoned and baked to golden perfection. Fully packed with nutrients and naturally low calories makes these cabbage steaks a unique gluten-free and low-carb diets.

Ingredients:

• 1 large head of cabbage
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chopped parsley, lemon juice, balsamic glaze

Instructions:

Preheat the oven to 400°F (200°C).

Cut the cabbage into 1-inch thick slices, discarding the tough outer leaves.

In a small bowl, mix together the olive oil, garlic powder, paprika, oregano, salt, and black pepper.

Brush the mixture onto both sides of each cabbage slice.

Place the cabbage slices on a baking sheet lined with parchment paper, making sure they don’t overlap.

Bake for 25-30 minutes, flipping the slices halfway through, until they are tender and lightly browned.

Remove from the oven and serve with your desired toppings, such as chopped parsley, lemon juice, or balsamic glaze.

Vegan Celeriac Steak, a delicious meat alternative made from the hearty and nutritious celeriac (also known as celery root). Perfect for anyone searching for healthy vegan dinner options or a low-carb vegan recipe. Vegan Celeriac Steak is ideal for those who want to explore vegan comfort food or enjoy a nutrient-packed plant-based meal.

INGREDIENTS:

• Celeriac 1/2
• Olive Oil 1/2 tbsp
• Mustard Dijon 1/2 tsp
• Maple syrup 1/2 tsp
• Chopped garlic clove 1/2
• Salt to taste
• Chopped black pepper, to taste

INSTRUCTIONS:

Warm the vacant oven to 200 degrees C.

Next, remove the celeriac exterior and hard skin with a peeler.

Then, cut into four equal portions with a knife. Discard its ends

Draw thin lines on both sides of the steak in a cross-hatch design.

Next, add soy sauce, garlic, maple syrup, Dijon mustard, and olive oil to a tiny bowl.

Modify the quantity of salt and black pepper to your flavor.

Stir well all spices with a spoon.

Next, set baking parchment or oil-resistant paper on a baking tray.

Distribute the marinade evenly on each side of the celeriac piece with a cooking brush.

Transfer marinated pieces to a (greased) baking tray.

Bake it for eighteen to twenty-two minutes.

Now, take the steaks from the oven. Change its sides.

Apply the remaining marinade over the steaks. Return steaks to the oven.

Bake it for another seventeen to twenty-two minutes, or until it is thoroughly cooked and brown.

The crunchy and tasty Vegan Celeriac Steak is ready.

Arrange the celeriac steak pieces to a plate. Serve.

Vegan Camembert:

Vegan Camembert also knows as a delicious dairy-free cheese which replicates the smooth traditional Camembert cheese. If you are looking for a vegan cheese alternative or a plant-based cheese option, this recipe is ideal for a vegan cheese board giving the gourmet touch to your vegan appetizers. It is easy to make and it is also made with simple, whole food ingredients, this dairy-free Camembert is not only vegan but also gluten-free and nut-free, making it a versatile addition to a variety of diets. Whether you’re preparing a vegan charcuterie board or looking to elevate your vegan recipes, this vegan Camembert will be the star of your meal.

Ingredients:

200 gr raw no salt Cashew nuts or any nut of choice.

1/8 tea spoon of Penicillium candidum

1/8 of mesophilic culture or thermophilic.

50 ml of water.

Method:

soak the nuts overnight or at least 6 hours. Wash it in warm water (to make the nuts lukewarm) and put it in a food processor or blender mixer. Put half the water, and add the cultures and blend it until becomes a paste. You can add the water slowly, just to help the blending. But not a lot of water, it needs to be a paste like texture.

If you have a cloth, put it in a small container and put this paste on it to shape. Next day, with a lot of care, remove the cloth and place the cheese in a bigger container, sprinkle a bit of salt on top. Use baking or vegetable paper under the cheese, it help to moving. You need to turn it everyday, so the mould grows evenly. It needs to be kept in a cool place, ideal temperature something between 8 and 11 Celsius. But if you place it in the fridge bottom (it is less cold) it also works. In less then one week you see the white layer, but let it about 10 days to dry a bit and get harder. Some people leave it 4 weeks. Everyday you can smell and check if everything is going ok.

Important, the two main ingredients in cheese making is patience and hygiene haha. Remember it is a living food, and it’s easy to get contamination. Hands and kitchenware very clean are a must.

I’m a foreign, so forgive my grammar lol.

Tips: if using thermophilic culture you need to warm up the nuts at 45°C. You can use a bain Marie pot. Mesophilic is 30-35° C. Enjoy

Vegan Cabbage and Chickpea Pie is a comforting plant-based pie which is made with nutritious chickpeas and tender cabbage. Our vegan savory pie is perfect choice for healthy vegan dinner recipes or a meatless pie. Fully packed with plant-based protein and fiber makes this cabbage pie a great option gluten-free vegan diet followers.

Servings, 3.

Ingredients:

For the Filling:

• 1/2 small green finely shredded cabbage
• 1/2 can drained and rinsed chickpeas,
• 1/2 large onion, finely chopped
• 1/2 cloves garlic, minced
• 1/2 carrot, grated
• 1/2 celery stalk, finely chopped
• 1/2 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup vegetable broth

For the Pie Crust:

• 1/2 cup vegan margarine or coconut oil, cold and cubed
• A pinch of salt
• 3 tablespoons ice-cold water

Instructions:

In a large mixing bowl, combine the flour and a pinch of salt.

Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.

Add the grated carrot and chopped celery, and cook for another 3-4 minutes.

Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.

Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.

Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.

Preheat your oven to 375°F (190°C).

Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.

Transfer the cabbage and chickpea filling into the pie crust.

Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.

Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!

Looking for a nutritious, protein-packed vegan meal? Try our Vegan High Protein Vegetable and Quinoa Bowl, a delicious, plant-based bowl full of quinoa and colorful, roasted vegetables. it is the high-protein vegan recipe is perfect for anyone searching for a healthy vegan lunch or a protein-rich vegan dinner. Fully Loaded with vegan protein, fiber, and essential nutrients, this bowl is great for those following a gluten-free vegan diet or wanting to boost their plant-based protein intake. if you are looking for vegan recipe, this vibrant quinoa bowl is the perfect choice for a satisfying and wholesome meal.

Here is what you need:

Black beans

Pinto beans

Kidney beans

Shredded carrots

Cucumber

Green & Red Bell pepper

Red Onion

Kale

Vine tomatoes

Tri- color Quinoa

Sea Salt

Crushed black pepper

Apple Cider vinegar (optional)

Olive oil

Topped with roasted spicy garbanzo beans

Serve and Enjoy.

Our Vegan Broccoli and Quinoa Cake is a perfect and delicious healthy vegan recipe that’s perfect for a quick lunch or dinner. We prepared with nutrient-rich quinoa and fresh broccoli, giving it a source of plant-based protein and fiber. It is perfect for anyone following a gluten-free vegan diet or looking to boost their plant-based protein intake, these cakes are not only tasty but also incredibly versatile. If you are looking for healthy vegan snack, or preparing a satisfying vegan dinner, these broccoli quinoa cakes will be a hit with everyone.

Ingredients:

• 1 Scallion
• 1/4 cup almond flour
• 1 Garlic cloves
• Salt
• 5 cups broccoli florets
• 1/2 cup Quinoa
• 1/2 tsp granulated garlic
• 2 tbsp Oil

Instructions;

1. Use a fine-mesh strainer to drain the grain with water. Empty. In a small saucepan, bring a single cup of water and millet to a boil, cover, reduce heat to low, and allow to simmer for ten to twelve minutes till the quinoa is firm, and its water is completely absorbing.
2. Switch off the heater and cover it for a few minutes at most.
3. Steam asparagus: Don’t overcook rice broccoli; instead, steam it till it’s soft while the rice or quinoa is baking. Thoroughly drain, allow to cool, and then towel thoroughly.
   In the bowl of a food processor, mix broccoli, a few herbs, cooked quinoa, the yolk, salt, cloves, and mozzarella; process before mending. Add the ground almonds and pulse to fully incorporate.
4. The mix should form a mound on a spoon and be just enough tacky to form patties with ease. Add a tablespoon of almond extract at a time to the mixture if it appears too wet before it is controllable. Using wet hands, press four large hamburgers into one another.
5. Although it shouldn’t be necessary, feel free to dust those with wheat or breadcrumbs, especially if they seem extremely moist.
6. Fire the oil in a pot on a normal heat. Arrange the hamburgers on the skillet around them, then decrease the fire to normal. Try not to move or tinker with them.
7. Flipping has become much simpler, as they will automatically remove their bodies from the pan when they develop a rich gold crust without a stick. Here, use a thin metal spatula. Rubber knives are more difficult to reach beneath delicate objects because of their larger edges.
8. After a minute or so, flip when golden and release.  Reduce the temperature further if necessary, and pan-sear on the other half while the egg has heated through and is slightly puff in the center.
9. If those are becoming too brown as they cook using the burner, you can also bake them for the remaining time at a temperature of 350 degrees Fahrenheit.

Vegan Crepes Recipe is the choice for someone seeking for a a dairy-free and egg-free  crepes. Our dish is made with simple ingredients like flour, plant-based milk, and a pinch of salt, these crepes are light, thin, and golden-brown, offering a blank canvas for both sweet and savory fillings. Ideal for breakfast, brunch, or dessert, vegan crepes are easy to make and can be enjoyed by anyone, regardless of dietary preference.  Share our recipe to those who are looking to reduce dairy consumption without compromising on taste or texture.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cups plant-based milk
• 1 tablespoons melted coconut oil
• 1 tablespoons maple syrup or any other liquid sweetener
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the all-purpose flour and salt. Whisk them together until well combined. Make a well in the center of the flour mixture and pour in the plant-based milk, melted coconut oil, maple syrup, and vanilla extract (if using). Whisk the ingredients together until you have a smooth batter. The consistency should be similar to that of heavy cream. If the batter seems too thick, add a little more milk to thin it out.
2. Let the batter rest for about 5 minutes to allow the gluten in the flour to relax and the flavors to meld together.
3. Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of coconut oil. Pour approximately 1/2 cup of batter onto the heated pan. Tilt and swirl the pan to spread the batter into a thin, even layer.
4. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional 1 minute on the other side.
5. Transfer the cooked crepe to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining batter, greasing the pan lightly between each crepe.
6. Fill the crepes with your desired toppings and fillings. They can be enjoyed sweet with fruit, vegan Nutella, or maple syrup, or savory with vegan cheese, sautéed vegetables, or vegan cream sauce.
7. Roll or fold the crepes and serve them warm.

Here is is a Vegan Raspberry Ice Cream which is a perfect option for a dairy-free ice cream. We made it with fresh raspberries and coconut milk for the perfect texture. This healthy vegan ice cream is ideal for anyone looking for a low-calorie vegan dessert or a gluten-free vegan treat makes it perfect for those on a plant-based diet or those seeking a refined sugar-free dessert. Whether you’re cooling off on a hot day or looking to satisfy your sweet tooth, this vegan raspberry ice cream will deliver all the indulgence you crave, guilt-free!

Ingredients:

1 cup aquafaba (the liquid from a can of chickpeas)

1 cup fresh or frozen raspberries (thawed if frozen)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 can (14 ounces) full-fat coconut milk (chilled in the refrigerator overnight)

Pinch of salt

Instructions:

Start by preparing your aquafaba. Drain a can of chickpeas, and reserve the liquid (aquafaba) in a bowl. You can store the chickpeas for other recipes.

In a blender or food processor, blend the raspberries until smooth. If you prefer a seedless ice cream, you can strain the raspberry puree through a fine-mesh sieve to remove the seeds.

In a mixing bowl, combine the raspberry puree, sugar, and vanilla extract. Mix well until the sugar is dissolved.

In a separate large mixing bowl, add the chilled coconut milk. Whip the coconut milk using an electric mixer until it becomes fluffy and creamy.

Gently fold the raspberry mixture into the whipped coconut milk until well combined.

In another clean mixing bowl, whisk the aquafaba and a pinch of salt using an electric mixer until it forms stiff peaks. This might take a few minutes.

Carefully fold the whipped aquafaba into the raspberry-coconut mixture. Be gentle to retain the airiness of the aquafaba.

Pour the ice cream mixture into a freezer-safe container, cover it with a lid, and place it in the freezer.

Let the ice cream freeze for at least 4-6 hours, or until it reaches the desired consistency. You can also stir the ice cream every hour during the freezing process to prevent ice crystals from forming.

Once the ice cream is frozen, scoop it into bowls or cones, and enjoy your creamy and fruity vegan raspberry ice cream!

Creamy Vegan Cauliflower Cashew Alfredo is a dairy-free and plant-based twist on the classic Alfredo sauce. It is made with nutrient-dense cauliflower and cashews, this creamy vegan sauce offers a luscious texture and a savory, slightly nutty flavor that mimics traditional Alfredo without the cream or cheese.

SERVES 4

4 servings pasta of choice, cooked according to package, 1/2 C of pasta water reserved

1 C cauliflower florets

1/2 C raw cashews

2 garlic cloves

1/4 yellow onion

1/2 – 2/3 C water (start with 1/2 C)

2 TBSP tapioca flour, arrowroot powder, or corn starch

1/2 TBSP miso paste

1/2 tsp Dijon mustard

1 tsp coconut aminos or soy sauce

1 lemon, juiced

1/2 tsp salt and pepper

2 TBSP nutritional yeast

1 C fresh parsley, chopped, for garnish

Method:

Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is VERY soft.

Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 C pasta water and set aside.

Add remaining ingredients to blender with cauliflower/cashews and blend on high until super smooth and creamy. Season to taste.

Drain pasta and set aside. Pour Alfredo sauce into same saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like cheese), stirring frequently, and adding pasta water little by little if needed.

Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley!

Try our Creamy Vegan Roasted Cauliflower Soup, a rich, dairy-free soup made with roasted cauliflower and blended to perfection for a velvety smooth texture. Our plant-based soup is for everyone looking for a low-calorie vegan recipe or a vegan comfort food that’s both satisfying and nourishing. Rich with vitamins and fiber, makes our dish  is great for those on a gluten-free vegan diet or anyone looking to add more vegetables into their meals. If you are or craving for a warm, creamy bowl of vegan soup, this roasted cauliflower soup is a must-try for any season.

Ingredients:⠀

1 medium head cauliflower about 1 1/2 to 2 pounds⠀

1 tbsp oil⠀

1 cloves garlic, minced⠀

2 cups vegetable broth (720 ml)⠀

1/2 cup plant-based milk (240 ml)⠀

1/3 cup soaked cashews (50 g) (*see recipe notes)⠀

One 15 oz can cannellini beans drained and rinsed⠀

Spice mix: 1/2 tsp onion powder 1/2 tsp paprika, 1/2 tsp sea salt (or less/more to taste), 1/2 tsp ground oregano (or thyme), black pepper to taste⠀

1 tbsp fresh lemon juice or lime juice⠀

Fresh parsley for garnish⠀

Instructions:⠀

Soak cashews for a couple of hours or boil them for 15 minutes in water until they are soft.⠀

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).⠀

Cut the cauliflower into florets, spread on a baking tray (lined with parchment paper) and drizzle with 1 tablespoon oil and a little salt. Toss with your hands and roast the cauliflower in the oven for about 30-35 minutes until nicely browned and tender. Set aside a few cauliflower florets for garnish.⠀

In a blender, combine all ingredients (add the broth & milk in batches if necessary) and blend until completely smooth.⠀

Taste the soup and adjust seasonings. If you prefer a spicy soup, add some hot pepper flakes!⠀

If the cauliflower soup is too thick (it does get thicker as it sits), add a little bit more broth or plant-based milk and blend again.⠀

Transfer to a pot and warm to the desired temperature.⠀

Garnish with fresh parsley and the reserved cauliflower florets.