5 Quick & Easy Vegan Recipes
Vegan recipes have really grown in flavor and variety, and having a good one is necessary when crafting a tasty meal. Who doesn’t love a great meatless option to broaden their taste buds and spice up their palette? Here are 5 absolutely amazing quick and easy vegan recipes!
Vegan Street Tacos
This recipe is fresh, flavorful, and full of unique ingredients that you won’t even miss the meat! It is perfect for game nights or just a fun taco Tuesday get-together. These vegan street tacos will have you on your feet and ready for more.
Ingredients
- 3 cups cauliflower florets (1 medium head cauliflower)
- 2 cups (250g) raw walnuts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1 tablespoon hot sauce (Tapatio hot sauce)
- pinch of sea salt & pepper
- fresh lime juice (garnish)
- cilantro (garnish)
- Choice of Toppings
Instructions
- Set oven to 375F.
- Place all ingredients – except the garnish – into a food processor. Pulse blend until well-mixed, like a paste. Add the “meat” mixture to a baking tray lined with parchment and be sure that it is spread out. Bake for about 35 minutes, until the edges are toasted and brown, flipping and chopping up the mixture halfway through the cooking cycle.
- Once finished, let the meat slightly cool, then serve!
Roasted Tomato Pasta
This roasted tomato pasta recipe is simple to make and get this; it is also cheap for any student to complete. The tomatoes are perfectly roasted and juicy with the perfect combination of spice and everything excellent to make this recipe easy. Also, the optional added pine nuts give it a slightly nutty taste profile.
Ingredients
- 400g cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tsp dried basil (or mixed herbs)
- Salt and pepper
- 3 garlic cloves
- Pinch of chili flakes
- 200g spaghetti (or your choice of pasta)
- Basil leaves (optional)
- Pine nuts (optional)
Instructions
- Preheat oven to 200°C (400°F).
- Load up a baking tray with the cherry tomatoes and drizzle over the olive oil and balsamic glaze. Season generously with salt and pepper, and sprinkle over the herbs. Add in the garlic cloves whole and add a pinch of chili flakes. Shake and mix together on the pan to ensure all the tomatoes are coated.
- Roast in the oven for 20 minutes until the tomatoes are softened and juicy.
- Meanwhile, cook your pasta according to packet instructions (try to time this with the tomatoes, so they’re ready at the same time)
- When the tomatoes are ready, remove them from the oven, drain your cooked pasta and return to the pan along with the tomatoes. Stir through until mixed together, served topped with some basil leaves and a sprinkling of pine nuts.
One-Pot Mushroom Stroganoff
This one-pot mushroom stroganoff is creamy and decadent; it has a simple aromatic flavor base that makes this dish completely mouth-watering. This vegan buttery garlic ingredient combo is filled with delicious savory mushrooms and dairy-free options great for any comfort food meal.
Ingredients
- 1/2 medium yellow onion, finely
- 6 garlic cloves, finely minced
- 10 oz. mushrooms sliced
- 3 tablespoons all-purpose flour
- 1/2 cup vegan dry white wine (Sauvignon Blanc)
- 2 teaspoons fresh thyme (stems removed)
- 2 teaspoons tamari (or soy sauce)
- 2 bay leaves
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 4 cups vegan beef broth (Better Than Bouillon No Beef Base)
- 8 oz. rotini pasta
- 1/2 cup vegan sour cream (Forager)
- Salt and pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Note: White Wine can be substituted with Apple cider vinegar
Instructions
- In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.
- Add the mushrooms and cook until they soften and brown, about 3 minutes.
- Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.
- Add in the vegan white wine and mix through. Cook for 1 minute.
- Add the thyme, tamari, bay leaves, nutritional yeast, and dijon mustard. Mix until well combined. Slowly add in the vegan beef broth, constantly stirring, until you have a smooth mixture. Add in the noodles and mix through.
- Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not stick to the bottom.
- Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley for garnish.
Vegetable Curry
This vegetable curry recipe is definitely the go-to for any craving. It is jam-packed with excellent vegetable plant proteins and really filling to curb anyone’s appetite. This curry could be paired with your warm steaming hot rice option, or you could eat it plain because of its incredible flavor.
Ingredients
- 1 cup of golden Yukon potatoes or red potatoes
- 1 cup of sweet potatoes
- 1 cup of carrots
- 1 cup of Zucchini
- 1 cup of cauliflower
- 1 cup of broccoli
- 1 can of coconut milk
- 2 cups of cooked garbanzo beans
- 3 cups of water
- 2 tablespoons of soy sauce
- salt to taste
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 2 teaspoons of turmeric powder
Instructions
- Wash all the vegetables thoroughly.
- Cut potatoes, sweet potatoes, and carrots into small chunks, add about 1 cup (240 ml) of filtered water and cook them on medium heat.
- Now, prepare the rest of the vegetables by cutting them into bite-size pieces.
- When the potatoes and carrots boil, add the rest of the vegetables in. Continue to cook them to a boil again.
- Prepare the coconut milk and garbanzo beans while waiting.
- After the vegetable boil, add the garbanzo beans coconut milk, followed by one can of filtered water. Mix well, submerge all the vegetables under the water, and continue to cook them covered.
- When it boils, add soy sauce salt, cumin, coriander, and turmeric powder. Mix well and let it continue to cook covered to another boil.
- Once it’s boiled, you can adjust the taste by adding more soy sauce or salt. When you are happy with the taste, let it simmer on very low heat for another 15-20 minutes.
- Serve warm with a bowl of sprouted brown rice or any kind. You can also eat this plain as soup. Enjoy
Vegan Pulled Jackfruit BBQ Sandwich
Smokey BBQ with spice and saucy goodness. I sure want a bite! This recipe only takes about 20 minutes to make, and it’s the best tasting vegan meat substitute for burgers, sandwiches, tacos, etc. It is loaded with flavor and barbeque sauce that is the real deal. This pulled jackfruit sandwich packs a punch you’ll remember.
Ingredients
Pulled Jackfruit
- 2 20 oz cans of young green jackfruit in brine or water
- 1 tablespoon of olive oil
- 1 medium onion (chopped)
- 2 cloves of garlic (minced)
- 1 jalapeño (seeded and finely chopped)
- 1 teaspoon of smoked paprika
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 3/4 cup of bbq sauce
Vegan Tzatziki Sauce
- 1/3 cucumber (grated)
- 1 cup of non-dairy yogurt (coconut or soy)
- 2 cloves of garlic (minced)
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of lemon juice
- salt and pepper to taste
Instructions
Pulled Jackfruit
- Drain, rinse, and thoroughly dry the jackfruit.
- Shred and season the jackfruit with the listed seasonings and oil to set aside and marinate.
- Heat oil in a large skillet, add the onion, cook until translucent, then add the garlic and Jalapeño and cook for an additional 1 minute.
- Add the seasoned jackfruit and cook until it occasionally gains some color and crisp stirring.
- Add the barbeque sauce, stir, and cover for 10 minutes until you reach your desired meaty texture. Also, add water if needed.
Vegan Tzatziki Sauce
- Grate the cucumber with the skin on, add a good amount of salt, set aside for 5-10 minutes to soak, and then drain the mixture off as much excess water as possible.
- Add the non-dairy yogurt of choice, cucumber mixture, garlic, lemon juice, olive oil, and salt and pepper. Stir and combine.
- Taste and adjust seasonings to taste
- To serve, add pulled jackfruit to your choice of vegan burger buns, tzatziki sauce, and veggie toppings of choice with a bit of extra bbq sauce.
- It can be served with fries or another side of choice. Enjoy!
