Who says vegan recipes are just rabbit food? Yeah right! Nutrient, flavorful vegan recipes are so much more than just salads. (Though there are definitely some of those too, and they’re amazing.) Keep reading below for plenty of incredible vegan recipes that will get your mouth watering!
Delicious and Nutritious Vegan Recipes
1) Hummus Quesadillas
This simple dish is a no-brainer when it comes to whipping up a healthy lunch for on-the-go, or quartered into snack-sized triangles for an after-school bite. Try it with a variety of hummus flavors in order to find the one you like best.
- 1 whole wheat tortilla
- 1/4 cup of hummus
- 1 cup fresh baby spinach
- 1/4 cup of other fillings of your choice, such as roasted red peppers, sun dried tomatoes, or sliced olives
- 1 teaspoon olive oil
- hot sauce or salsa (optional)
1) Start by wilting spinach in a pan with a bit of olive oil.
2) Remove spinach, and to that same pan, add in the remaining olive oil at medium-high heat. Spread hummus over one half of the tortilla, along with spinach and any additional toppings. Fold tortilla in half, and add to skillet.
3) Cook one side for about a minute, then flip. Cook for another minute, and then continue this process until both sides are a crisp, golden brown.
4) Transfer quesadilla to a cutting board and allow to rest for a few minutes before cutting into halves or fourths. Serve with hot sauce or salsa, or even an extra garnish of vegan sour cream or avocado slices, if desired.
2. Tomato and White Bean Salad
This light and refreshing salad is the perfect summer side for making use of all those tomatoes getting ripe in your garden!
- 4 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 cup cherry tomatoes, halved
- 2 tbsp pickled onions
- Fresh parsley, chopped (about 2 tbsp)
- 2 cups cooked cannellini beans
- freshly ground salt and pepper to taste
1) Combine tomatoes, onions, and parsley in a bowl. Stir. Add beans and stir again, gently, so as not to mush the beans.
2) In a separate bowl, combine the olive oil, lemon juice, and freshly ground salt and pepper to taste. Whisk together before pouring over salad.
3) Orange Cauliflower
This dish is so good, you’ll hardly miss the takeout you’re accustomed to! If you need to make it gluten-free, tamari is a no-hassle substitute for soy sauce.
- 1 head of cauliflower
- 1/4 cup red onion, diced
- 3 cloves of garlic, minced
- 1 bell pepper, diced
- 1/4 cup vegetable broth
- 1 1/2 cups fresh squeezed orange juice
- 4 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 teaspoon sesame seeds, toasted
1) Preheat oven to 450 degrees F.
2) Break the cauliflower into bite-size florets. Add to a bowl, and toss with 1 tbsp orange juice. Arrange on a baking sheet and bake for 15 minutes, or until florets just start to brown at edges.
3) While the cauliflower roasts, create the sauce by whisking together the remaining orange juice, soy sauce, maple syrup, and vinegar. In a separate bowl, whisk together the water and cornstarch. Set aside.
4) Add vegetable broth to a pan over medium heat and saute onions, peppers, and garlic until softened. Once soft, add in the orange sauce to the pan and turn up the heat until the mixture comes to a boil. Once boiling, stir in the cornstarch mixture. Turn the heat back down to medium, and simmer until the sauce has reduced to a sticky, thick consistency.
5) Last, add the roasted cauliflower to the pan and toss. Top with toasted sesame seeds.
4) Easy Vegan Breakfast Burrito
This tofu scramble filling is quick and satisfying for those days when you need to scramble out the door. Get it? No? Okay, onward to the recipe.
- 1 8-inch flour or wheat tortilla
- 2 teaspoons extra virgin olive oil
- 1/2 onion, diced
- 1 small carrot, diced
- 5 grape or cherry tomatoes, halved
- 3 ounces medium firm tofu, pressed and crumbled
- 1 garlic clove, minced
- freshly ground salt and pepper to taste
1) Place a pan over medium heat. Warm tortilla for about 30 seconds, then set aside.
2) To that same pan, add in the oil and saute the veggies until softened. Once softened, add in the tofu and garlic. Season to taste with salt and pepper, and cook until warm through.
3) Add scramble to the center of tortilla, and roll like a burrito. Add in cilantro, salsa, or avocado if desired.
6) No-Bake Energy Bites
Skip the sugary energy drinks and pack these in your bag for that midday pickup instead.
- 1 cup whole grain gluten-free rolled oats
- 1/2 cup unsweetened peanut butter
- 8-12 medjool dates
1) Combine all ingredients in a food processor and blend until totally mixed.
2) Test the consistency of the mixture. If it feels too crumbly to roll, add a bit more peanut butter and blend again. Once the mixture has reached the proper consistency, scoop out and roll into balls. This amount should render roughly 10-12 energy bites. Store in a refrigerator until snack time.
7) Protein Boost Avocado Toast
Whoever said that vegans don’t get their protein? This fuel-packed twist on a trendy favorite offers healthy fats as well as a formidable dose of plant-based protein with the spinach and chickpeas.
- 1 avocado
- 1/4 cup chickpeas
- 1/2 cup fresh spinach
- 2 slices of sourdough or your other favorite vegan bread
- 1 tbsp olive oil
- 1 tsp sriracha
- freshly ground salt and pepper to taste
1) Toast bread. While bread toasts, add olive oil in a pan over medium heat and wilt spinach leaves.
2) Halve, pit, peel, and scoop avocado into a bowl. Sprinkle with freshly ground salt and pepper to taste and mash with a fork.
3) Top pieces of toast with avocado, followed by wilted spinach, a generous handful of chickpeas, a drizzle of sriracha, and more salt and pepper if desired.
8) Cold Peanut Noodle Salad
If you’ve been looking for a dish that packs a savory punch without packing that post-meal bloat, this might just be the dish for you. The peanut flavor of the dish is sure to make this entree one of the vegan recipes your kids will request again and again.
- 8 ounces rice noodles (about half of a standard size pack)
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/3 cup peanuts, finely chopped
- 1/3 cup peanut butter (crunchy or creamy, your preference)
- 3 tbsp sriracha
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 2 tbsp hot water
- 1 tsp black sesame seeds
1) Cook noodles according to package instructions. Drain and rinse with cold water in a colander until cool. Set aside.
2) While the noodles are cooking, combine the peanut butter, sriracha, rice vinegar, garlic cloves, and hot water in a bowl. Mix until smooth and set aside.
3) Thoroughly toss noodles with peanut sauce, peppers, and green onion. Top with sesame seeds, chopped peanuts, and red pepper flakes.
9) Maple Tahini Fudge
This sweet treat is melt-in-your-mouth goodness and only requires three ingredients. What? You didn’t think there were vegan recipes were fudge? Decadence awaits!
- 1 cup vegan dark chocolate chips
- 1/2 cup tahini
- 1/4 cup pure maple syrup
1) Melt chocolate chips in a greased, microwave-safe bowl, heating in the microwave at 30-second intervals and stirring in between.
2) Once the chocolate is smooth, add in the tahini and maple syrup. Mix until well incorporated.
3) Scrape the mixture into a baking dish lined with wax paper. Place another sheet of wax paper over the top of the fudge, pressing down lightly to smooth. Transfer covered fudge to the freezer to harden for at least an hour before slicing.
10) Vegan Queso
Your Super Bowl snacks just got a whole lot more health conscious. Not that you’ll notice, with one of the most deceptively delicious vegan recipes around.
- 1/2 cup cashews
- 1 cup chunky salsa
- 1 red bell pepper, seeded and chopped
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- pinch of salt
1) Place cashews in a bowl with warm water. Leave to soak for five minutes. While cashews soak, chop up the pepper.
2) Drain and rinse the cashews. Toss all ingredients in a high-speed blender and blend until smooth. Serve as is with veggies and tortilla chips, or heat in a saucepan.
11) Fajita Bowl
If you’re feeling extra decadent, try this dish topped off with the vegan queso recipe from above.
- 2 tbsp olive oil
- 1 green bell pepper, sliced
- One red bell pepper, sliced
- 1 cup baby Bella mushrooms, sliced
- 1/2 tsp chili powder
- 2 cloves of garlic, minced
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 4 tbsp of lime juice
- 1/2 tsp salt
- 3 tbsp cilantro, chopped
- 2 cups cooked rice
- 1 avocado, sliced
1) Heat oil in a skillet over medium heat. Add in onions and peppers and saute until softened. Once softened, add in the mushrooms, as well as the chili powder, cumin, paprika, salt, and 2 tbsp lime juice.
2) Saute until mushrooms are tender, then remove from heat and set aside.
3) Toss cooked rice with remaining lime juice and cilantro until well incorporated.
4) Divide rice into serving bowls and top with sliced avocado and saute mixture. Garnish with lime wedges and extra cilantro if desired.
12) Greek Chickpea Salad
Vegan recipes aren’t just all about salads and pasta. But when they are, they sure do get it right!
- 9 oz penne
- 2 cups chickpeas
- 1 can artichoke hearts
- 2 cups cherry tomatoes, halved
- 1 cup black olives
- 1/2 red onion, diced
- 2 cucumbers, chopped
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
1) Cook pasta until al dente. Drain and set aside.
2) In a bowl, combine the olive oil, vinegar, garlic, oregano, and salt to make a vinaigrette.
3) Toss pasta with remaining ingredients and vinaigrette.
13) Vegan Crepes
These light and delicate crepes are the perfect vessels for holding all of your favorite breakfast or dessert cravings.
- 1 cup flour
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 1/4 cups of your favorite plant-based milk
- 3 tbsp olive oil
- toppings of your choice (fruit, chocolate chips, powdered sugar, etc.)
1) Combine all the ingredients (except for your toppings) in a blender and blend until bubbly.
2) Heat a pan over medium-high heat, and evenly drizzle a bit of olive oil until it coats the bottom of the pan. Place a small ladle of batter into the pan, and swirl until batter thinly and evenly coats the bottom of the pan. Cook until the top of the crepe is dry and the edges start to lift. Using a spatula, gently flip. Cook until golden brown on both sides.
3) Transfer to a plate and dress with desired toppings.
14) Pita Pizzas
Even the pickiest of eaters won’t be able to resist the calling of pizza. While many vegan recipes for pizza simply call for the use of vegan cheese, this recipe gets a little creative (and a little healthier too).
- 6 whole wheat pitas
- tomato sauce of your choice
- 1 cup black olives, halved
- 12 pickled peperoncino, halved
- 1/2 zucchini, shaved or thinly sliced
- 1/2 cup smoked tofu, diced
- 4 tbsp vegan Parmesan
- 1 tbsp dried oregano
- fresh basil
1) Preheat oven to 400 degrees F.
2) Arrange pitas on a baking sheet. Top with sauce, olives, peperoncino, zucchini, and tofu. Evenly sprinkle oregano on top. Bake for 15-20 minutes.
3) Serve with a helping of vegan Parmesan and fresh basil on top.
15) Berry Brimming With Protein Smoothie
- 1/2 cup frozen strawberries
- 1/2 cup frozen raspberries
- 1/4 cup blueberries (fresh or frozen)
- One cup unsweetened vanilla almond milk
- 1 scoop vegan chocolate protein powder
- One tsp chia seeds
1) Blend all ingredients in a blender until smooth. Pour into a cup and enjoy!