Easy Vegan Recipes

Fully Packed with plant-based protein and fiber, our secret pizzas are ideal for those seeking a low-calorie vegan recipe or a meatless pizza that’s full of flavor. Whether you’re making a quick meal for yourself or serving a crowd, this easy vegan pizza will be a hit at any table.

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1 cup vegan mozzarella cheese

1 large tomato, thinly sliced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C). Spread tomato sauce evenly over pizza crust. Sprinkle vegan mozzarella cheese on top of sauce. Add sliced tomatoes and fresh basil.

Season with salt and pepper to taste. Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan BBQ Pizza

Ingredients:

1 pre-made pizza crust

1 cup BBQ sauce

1/2 cup vegan cheddar cheese, shredded

1/2 cup vegan mozzarella cheese, shredded

1/2 red onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/4 cup fresh cilantro leaves, chopped

Instructions:

Preheat oven to 425°F (220°C).

Spread BBQ sauce evenly over pizza crust.

Sprinkle vegan cheddar and mozzarella cheese on top of sauce.

Add sliced red onion, red bell pepper, and green bell pepper.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Sprinkle fresh cilantro over the top of the pizza.

Vegan Mushroom and Spinach Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1 cup mushrooms, sliced

1 cup fresh spinach leaves

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

In a skillet, sauté mushrooms and garlic in olive oil over medium heat until mushrooms are tender.

Add fresh spinach to skillet and continue to cook until spinach is wilted.

Season with salt and pepper to taste.

Add mushroom and spinach mixture to pizza.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Vegan Veggie Pizza

Ingredients:

1 pre-made pizza crust

1 cup tomato sauce

1/2 cup vegan mozzarella cheese, shredded

1/2 cup mushrooms, sliced

1/2 red bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

1/2 cup fresh broccoli florets

Salt and pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Spread tomato sauce evenly over pizza crust.

Sprinkle vegan mozzarella cheese on top of sauce.

Add sliced mushrooms, red and green bell peppers, red onion, and fresh broccoli to pizza.

Season with salt and pepper to taste.

Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.

Enjoy!

Looking for a healthy vegan muffin that’s both delicious and nutritious? Here is our famous recipe for our Vegan Blueberry Muffins with Almond Flour, a gluten-free muffin recipe made with almond flour, fresh blueberries, and natural sweeteners. Our secret low-carb vegan muffins recipe is perfect for anyone following a gluten-free vegan diet or seeking a high-protein vegan snack. We packed our dish with fiber and healthy fats from almond flour, these muffins offer a satisfying and guilt-free treat. Share and Enjoy this vegan breakfast idea or a nutritious snack, these blueberry almond flour muffins will satisfy your cravings without compromising on flavor.

Ingredients:

1 cup almond flour

1 cup oat flour (or you can make your own by blending rolled oats)

1/2 cup coconut sugar (or maple sugar, or regular sugar)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 cup unsweetened plant milk (almond, oat, or soy milk)

1/2 cup melted coconut oil (or any neutral oil)

1/2 tbsp apple cider vinegar (helps with rising and texture)

1/2 cup fresh or frozen blueberries (be sure to toss them in a little flour to prevent sinking)

Instructions:

Preheat and Prepare Muffin Tin: Preheat your oven to 175°C. Line a muffin tin with paper liners or lightly grease it with oil or cooking spray.

In a large bowl, combine the almond flour, oat flour, coconut sugar, baking soda, baking powder, and salt. Stir well to combine.

In a separate bowl, whisk together the plant milk, melted coconut oil, apple cider vinegar, and vanilla extract until fully combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this could affect the texture of your muffins.

Gently fold in the blueberries. If you’re using frozen blueberries, it helps to toss them in a bit of almond flour to prevent them from bleeding into the batter.

Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a few extra blueberries on top for garnish.

Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Craving a rich and indulgent dessert? Here is our famous Vegan Banana Coconut Cream Pie, a delicious dairy-free dessert made with creamy coconut milk, ripe bananas, and a plant-based pie crust. Our special vegan coconut cream pie is perfect for anyone following a gluten-free vegan diet or looking for a healthy vegan dessert that’s both satisfying and flavorful. We packed it with natural ingredients and healthy fats, this pie offers the perfect balance of sweetness and richness. Whether you’re preparing for a holiday, dinner party, or just craving a vegan treat, this banana coconut cream pie will be a hit with everyone!

Ingredients:

2 oz coconut milk (canned)

2 oz oats

1 teaspoons crushed walnuts

1/2 teaspoon vanilla extract

Method:

1. Put in fridge over night.

2. Next morning, add – A Drizzle of date or maple syrup and 1 oz vegan coconut yogurt. Stir well.

3. Add toppings: Banana slices and shredded coconut. Enjoy

Here is the our all time famous recipe for Vegan Banana Bread which is a delicious dairy-free and egg-free twist on the classic banana bread. We made with ripe bananas, whole wheat flour, and natural sweeteners, this healthy vegan banana bread is perfect for a vegan breakfast or afternoon snack. This dish is fully Packed with love, fiber, plant-based protein, and healthy fats, it’s a great option for anyone on a gluten-free vegan diet or looking for a nutritious dessert. Whether you’re meal prepping or just craving a vegan baking recipe, this banana bread recipe will satisfy your cravings without the guilt.

Ingredients:

2 overripe bananas

1/2 cup cashew milk or any plant milk

1/2 tsp apple cider vinegar

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1/2 cup date syrup

1 Flaxegg

-(1 Tbsp ground flaxseed : 4 Tbsp warm water)

1/3 cup Tahini

1 cup whole wheat

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

60g cranberries

60g cacao nibs

Method:

Preheat oven to 350°F.

Combine wet ingredients; combine dry ingredients; combine both then add in extras. Do not over-mix.

Bake for approximately 1hr in a 9” loaf pan.

Use a tester to ensure inside is properly baked.

Remove from oven, let rest for 5 mins then remove bread from pan and let cool on a cooling rack.

Indulge in the rich, flaky layers of Vegan Baklava, a delicious dairy-free and egg-free twist on the traditional Mediterranean dessert. We have made our dish with filo pastry, sweet syrup, and a blend of crushed nuts, this vegan baklava is perfect for anyone craving a guilt-free dessert that’s full of flavor. Ideal for those following a gluten-free vegan diet or looking for a healthy vegan dessert, this sweet treat is loaded with healthy fats and natural sweetness. if you are craving for vegan pastry, this baklava recipe will impress your taste buds.

Ingredients

• Maple Syrup 1tbsps
• Sliced Lemon 1
• Water 1/2 cup
• Granulated Sugar 1/2 cup
• Lemon Juice 1/2 tsp

For The Filling:

• Nuts 1 cup
• Granulated Sugar 1/2 cup
• Cinnamon 1tsp
• Salt 1/4 tsp

Toppings:

• Chopped nuts
• Vegan Chocolate Chips 1/2 cup

Instructions

Making Sugar Syrup:

Put the granulated sugar and water in a small saucepan. Now, add maple syrup and cinnamon stick to this pan. Mix all ingredients. Next, put this pan over a medium flame on the burner. Simmer it until the ingredients boil. When ingredients boil, turn down the heat and cook it for an extra 15 minutes until the syrup thickens. Next, switch off the burner and remove the pan. Separate cinnamon sticks to the syrup. Add lime juice over the syrup. Let it cool in a normal environment.

Prepare the filling:

Add nuts, cinnamon, salt, and granulated sugar to a food blender and combine it well.

Prepare the Baklava:

First, warm the oven to 325 degrees to bake the baklava. Cut the phyllo sheets into two halves. Cover the sheets with wet towels to prevent dryness. Apply vegan butter to a baking pan. Uncover the phyllo sheets.

Next, add the fillings over these sheets. Repeat the same directions to make multiple baklava layers With the help of a cooking brush, grease the sheets with butter. After that, cut into square and zigzag shapes with the help of a sharp knife. Place the baking tray in the oven and bake the baklava for 15- 30 minutes until it becomes crispy and golden.

Once the baklava is ready, instantly add syrup over the baklava.

Before cutting, cool it at a normal place for 10-20 minutes.

The sweet and tasty Baklava is ready.

Here is our recipe for Vegan Biscoff Tiramisu Recipe, a dairy-free and egg-free version of the beloved Italian dessert, infused with the irresistible flavor of Biscoff cookies. Our plant-based tiramisu features layers of vegan mascarpone and rich coffee-soaked Biscoff biscuits, making it the perfect indulgence for anyone following a vegan diet or looking for a healthy vegan dessert. We have made it with with natural ingredients and vegan-friendly sweetness, this tiramisu recipe is ideal for special occasions, dinner parties, or anytime you crave a decadent yet guilt-free treat.

Ingredients:

1/2 cup brewed coffee (or strong espresso)

1/3 cup Biscoff spread (also known as speculoos or cookie butter)

1 tablespoons maple syrup (optional, for sweetness)

1/2 can (400ml) full-fat coconut milk (or any thick coconut cream)

1 cup raw cashews (soaked for 4 hours or overnight, or use pre-soaked)

1/2 cup powdered sugar (or to taste)

1/2 tablespoon vanilla extract

1/2 cup Biscoff spread (to incorporate into the filling)

1 tablespoons lemon juice (to balance flavors)

1/2 teaspoon salt

About 24-30 of Biscoff cookies

Cocoa powder

Instructions:

Prepare the “coffee” soak: Brew the coffee or espresso and allow it to cool slightly.

Stir in the Biscoff spread until it melts and combines fully. If you want it sweeter, add maple syrup to taste.

Set the mixture aside to cool completely.

Prepare the filling:

In a high-speed blender or food processor, combine the coconut milk, soaked cashews, powdered sugar, vanilla extract, Biscoff spread, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a splash of non-dairy milk (such as almond or oat milk) until the desired consistency is achieved.

Assemble the tiramisu:

Quickly dip each vegan ladyfinger or Biscoff cookie into the cooled coffee-Biscoff mixture. Be sure not to soak them too long, as they should be moist but not soggy.

In a 9×9-inch (or similar sized) dish, arrange a layer of dipped cookies on the bottom. Spread a generous layer of the creamy filling on top of the cookies, smoothing it out evenly. Repeat the process with another layer of dipped cookies and the remaining filling.

Finish with a final layer of filling on top.

Chill and set:

Cover the tiramisu with plastic wrap or a lid and place it in the fridge to chill for at least 4 hours, but ideally overnight. This will allow the flavors to meld and the dessert to set.

Garnish and serve:

Before serving, dust the top with cocoa powder for that classic tiramisu finish.

Craving a hearty, comforting meal? Here is the must try recipe for our Sausage Sauerkraut Soup which is a flavorful and nutritious soup packed with plant-based sausage and tangy sauerkraut. Our dish is hearty vegan soup is perfect for anyone following a gluten-free vegan diet or looking for a protein-rich vegan soup that’s both filling and delicious. This special recipe is packed with vegetables, and plant-based protein, it’s a great choice for anyone seeking a low-calorie vegan recipe or a warm winter meal. Whether you’re meal prepping or craving a satisfying dish, this sauerkraut soup will satisfy your comfort food cravings with a healthy twist.

Ingredients:

5 small red potatoes, quartered

2 medium carrots, cut into 1/4-inch slices

1/2 medium onion, cut into thin wedges

1/2 can (14 ounces) sauerkraut, rinsed and well drained

1/2 tablespoon brown sugar

1/2 tablespoon spicy brown mustard

1/2 teaspoon caraway seeds

1/2 pound smoked kielbasa or Polish sausage, cut into 1-inch slices

1 cans reduced-sodium chicken broth

Method:

In a 3 qt. slow cooker, combine the potatoes, carrots and onion.

Combine the sauerkraut, brown sugar, mustard and caraway seeds; spoon over vegetables.

Top with sausage and broth. Cover and cook on low for 8-9 hours or until vegetables are tender.

Here is the famous Vegan Maple Walnut Ice Cream recipe which is a delicious dairy-free ice cream made with rich maple syrup and crunchy walnuts. Our famous plant-based ice cream is perfect for anyone looking for a healthy vegan dessert or a gluten-free dessert that’s both sweet and satisfying. Our recipe is packed with healthy fats from walnuts and naturally sweetened with maple syrup, this vegan ice cream recipe is a guilt-free way to enjoy a classic dessert. You mush try our vegan maple ice cream is sure to delight your taste buds.

Ingredients:

1/2 can (13.5 oz) full-fat coconut milk (chilled)

1/2 cup unsweetened almond milk (or any non-dairy milk)

1 cup pure maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup walnuts, roughly chopped

1 tablespoons coconut oil (melted)

Instructions:

In a large bowl, whisk together the chilled coconut milk, almond milk, maple syrup, vanilla extract, and salt until well combined.

In a small skillet over medium heat, toast the chopped walnuts with the melted coconut oil. Stir frequently for about 4-5 minutes, until they’re fragrant and lightly browned. Remove from heat and let cool.

Once the walnut mixture is cool, fold it into the ice cream base.

Cover the mixture and refrigerate for at least 3 hours, or until completely chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours, or until firm.

Enjoy

Here is the recipe for our Vegan Wellington which is a delicious plant-based main course filled with mushrooms, lentils, and savory herbs, all wrapped in flaky puff pastry. Our most wanting dish is a dairy-free Wellington is perfect for holiday meals, special occasions, or anyone seeking a high-protein vegan recipe that’s both nutritious and indulgent. We packed with fiber, plant-based protein, and essential nutrients, this vegan Wellington recipe is sure to impress. If you are hosting a vegan dinner party or enjoying a gourmet vegan meal, this dish will be the star of your table.

Ingredients

• Uncooked brown lentils, 3/4 cup
• Olive Oil 1/2tsp
• Mushroom Filling
• Uncooked brown lentils, 3/4 cup
• Olive Oil 1tsp
• Crushed Garlic Cloves 4
• Chopped Medium Onion
• Grated Carrot 1
• Chopped Celery Stalks 2
• Red Wine 1/2 Cup
• Cremini Mushrooms, 12 oz
• Dried Thyme 2tsps
• Sage 2tsps
• Rosemary 2tsps
• Soy Sauce 2tbsp
• Dijon Mustard 2tbsp
• Vegan Worcestershire Sauce 1tbsp
• Crushed Black Pepper, to taste
• Paprika 1tsp
• Salt 1tsp
• Crushed Garlic Cloves 4

For Flax Egg:

• Ground flaxseeds, 2 tbsp
• Water 5tbsps

Brown Lentils: I used uncooked lentils to prepare the fillings. You can also use canned lentils. It gives a nutty and meaty taste.
Puff pastry sheets: You can use any store-bought sheets. I recommend using Pepperidge Farm sheets.
Olive Oil: Replace it with any cooking oil like avocado or vegan oil.
Mushrooms: Fresh or dried herbs work well with this dish. Cremini, portobello, shiitake, and oyster mushrooms are good options. Choose the one that suits your taste.
Red wine: It is an optional ingredient.

Instructions

Defrost the frozen puff pastries at normal temperature for 10-20 minutes.

Next, warm the oven to 400 degrees to bake Wellington.

Preparation of Mushroom and lentil filling:

Add water and lentils to a cooker and place it on high heat.

Cook it for 8–14 minutes until the lentil is cooked.

After 14 minutes, open the cooker and remove the extra water.

Shift the cooked lentils into a bowl and set aside.

Then, heat the oil for 2 or 3 minutes on medium flame.

Add onions, celery stalks, crushed garlic, black pepper, carrots, and salt to this pan.

Cook all ingredients for 5-8 minutes, or until vegetables are tender.

Next, add cremini mushrooms and red wine to this mixture.

Simmer it for 7-10 minutes, or until wine is absorbed.

Add sage, thyme, soy sauce, rosemary, Vegan Worcestershire Sauce, paprika, and Dijon mustard in this pan.

Combine all ingredients and cook it for 2-3 minutes. Set aside the mixture.

Meanwhile, add flax seeds and water in a bowl.

Mix it and set aside for 10-20 minutes.

Mash the cooked lentils with the help of a fork or hands.

Add this mashed lentil with flax seeds to the mushroom mixture.

Our all time favorite Tiramisu Vegan Recipe is a plant-based version of the classic Italian dessert that’s both indulgent and dairy-free. Made with rich vegan mascarpone and coffee-soaked ladyfingers, this easy-to-make dessert delivers all the creamy, coffee-flavored goodness without any animal products. Perfect for healthy vegan desserts or a dairy-free tiramisu.

Ingredients

For the Coffee Soaking Syrup:

• 2 cup strong brewed coffee, cooled
• 2 tablespoons sweetener

For the Cashew Cream Layer:

• 1 cups raw cashews, soaked overnight and drained
• 1 cup coconut cream
• 1/4 cup maple syrup or agave nectar
• 1 teaspoons vanilla extract
• Pinch of salt

For Assembly:

• About 20-30 vegan ladyfinger cookies
• Cocoa powder, for dusting

Instructions

Prepare the Coffee Soaking Syrup:

In a bowl, combine the brewed coffee and sugar. Stir until the sugar is dissolved. Set aside.

Make the Cashew Cream:

In a blender, combine the soaked cashews, coconut cream, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If needed, add a splash of plant-based milk to achieve the desired consistency.

Assemble the Tiramisu:

Dip each vegan ladyfinger cookie into the coffee soaking syrup for a few seconds on each side. Arrange a layer of soaked cookies in the bottom of a serving dish or individual glasses.

Layer the Cashew Cream:

Spread a layer of the cashew cream over the soaked cookies.

Repeat Layers:

Repeat the process, creating alternating layers of soaked cookies and cashew cream until you’ve used up all the ingredients. The top layer should be the cashew cream.

Chill and Dust:

Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set.

Dust and Serve:

Just before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.