Delicious Vegan Recipes
Just turned vegan or know someone who did? You can find only #plantbased recipes here. Make #vegan eating an enriching experience with these delicious #meatfree…
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This pumpkin butter vegan coffee cake is possibly, probably, hey, most definitely the best coffee cake I’ve ever had. Moist and buttery pumpkin butter cake with a nice amount of cinnamon. A layer of the best dang pumpkin butter crumble. Another layer of the cake, topped with a very appropriate amount of cinnamon, pumpkin butter, brown sugar crumble. Drizzle the whole thing with a pumpkin butter icing. This should be your breakfast for the rest of fall (or possibly your life).
These vegan crispy firecracker brussels sprouts are spicy, no doubt about it. But, they are spicy in the best possible way. Plus, sweet that cuts through the spice. Sweet and spicy is one of my favorite flavor combinations and these sprouts are addictive. They are battered and breaded, but baked not fried. You’ll get maximum crunch without deep frying. These Asian-inspired brussels sprouts are absolutely perfect with rice. I love to sprinkle some rice wine vinegar and sesame seeds over the rice!
My heart and soul were poured into this cookbook.. I worked so hard to create brand new southern-inspired recipes that I think you’ll love! You’ll find so many delicious and totally original vegan comfort food recipes. 60 recipes to be exact. You’ll find breakfast/brunch recipes, crazy easy recipes, soups, super fancy recipes, a section dedicated to my love for carbs, and of course delectable desserts.
When I was a kid, I was obsessed with seafood. I lived in Florida and my dad went fishing all the time. We used to have blackened fish on a regular basis and it was my favorite. When I was thinking about how delicious vegan blackened cauliflower would be, my brain also decided it should go with another childhood favorite. Pesto. But not just any pesto. This vegan creamy pesto is incredible.
Air fryer roasted baby fingerling potatoes have a golden, crispy outside and a soft inside. You can use them as a side, serve them under a cheese sauce, or stuff them into any recipe that calls for roasted potatoes. These simple potatoes take less than 30 minutes to make, which means you can serve them to your family just about any night of the week.
Chocolate hummus is a healthy dessert option that is big on decadent, indulgent flavor. This creamy dip is perfect for your favorite dippers. And since it is light on sugar and fat, you won’t have any guilt over serving it to your family and you’ll sneak all sorts of extra plant based protein and nutrients into them.
Vietnamese spring rolls recipe, little bundles of thinly sliced vegetables, herbs, and fruit wrapped up in delicate rice paper. We serve this fresh appetizer with sweet, spicy peanut sauce for dipping. These rolls aren’t deep fried or battered, making them a lighter option. With all their fresh, refreshing flavors, you’ll love sharing these with friends and family as the weather warms up!
This light and fluffy vegan carrot cake has a traditional cream cheese frosting, as well as an optional buttercream frosting, if you want to decorate it to look like a fox. This would be a perfect cake for a woodland-themed birthday party or a baby shower. This recipe has modifications to make it gluten-free or lower in sugar. #vegandollhouse #vegan #recipe #cutecake #vegancake #carrotcake
These are the best crispy cabbage steaks with their seared outside and tender inside. This cabbage recipe features a carefully chosen blend of spices to create a delicious entree the whole family will love. These steaks offer a healthy alternative to some heavier entrees, but they won’t leave you feeling hungry.
This “carne” Asada vegan sheet pan quesadilla is my absolute favorite thing to make for a crowd. It is simple, makes a whole lotta quesadillas at once and is incredibly yummy. The smell of the sauce cooking is enough to make you weak in the knees. You can use vegan ground “beef” for this recipe or tofu crumbles work great too. But, really it is all about the “carne” Asada sauce. Layer that with vegan cheese inside the tortillas and bake it.
This vegan spring vegetable stroganoff is incredibly simple and ridiculously delicious. It takes about 20 to 30 minutes to throw together. You can use all kinds of spring veggies in the stroganoff recipe, but I enjoy using mushrooms, asparagus and peas! This an almost one pot meal, you just boil the pasta separately and blanch the peas and asparagus in the same water. Then sauté the mushrooms and make the sauce in one large pan, then toss the pasta with the sauce!
I made these vegan butter “chicken” bowls last week. I ate them that day for breakfast and lunch. The next day, I ate them for breakfast and lunch. The following day, I realized I had polished it off and was incredibly sad, because I actually still wanted more. That’s how good them bowls are! I’m not sure at this point if I will ever get tired of them. Crispy soy curls, simmered in a simple Indian-inspired butter chicken sauce.