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Yummy Vegan Recipes

Saucy Moroccan-Spiced Lentils

picture of saucy moroccan-spiced lentils

Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!

Ingredients

Lentils

  • 2 cups (480 ml) water
  • 1 cup (192 g) green lentils, rinsed and well drained (or sub canned lentils, lightly rinsed and well drained)

Sauce

  • 3 cloves garlic, skins removed (~1 1/2 Tbsp or 9 g)
  • 1/2 onion or 2 small shallots, chopped (55 g)
  • 1 large (or 2 small) red bell pepper (150 g)
  • 2 Tbsp (30 g) tomato paste
  • 1 1/2 Tbsp (18 g) coconut sugar or maple syrup (or stevia to taste)
  • 1/2 tsp sea salt, plus more to taste
  • 1 Tbsp (7 g) smoked or sweet paprika, plus more to taste
  • 1 tsp ground cumin, plus more to taste
  • 1/2 tsp ground coriander, plus more to taste
  • 1 tsp ground ginger, plus more to taste
  • 1/2 tsp ground turmeric, plus more to taste
  • 1/2 tsp cayenne pepper, (more or less to preferred spice level)
  • 1 1/2 Tbsp (22 ml) apple cider vinegar (or lemon juice)
  • 3/4 cup (~22 g) fresh chopped parsley or cilantro (I used 1/2 cilantro + 1/2 parsley)

Instructions

  1. Cook lentils first by bringing 2 cups water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
  2. In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
  3. Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
  4. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine.
  5. Enjoy immediately with salads, rice, bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.

Source: Minimalist Baker

Vegan Cream of Broccoli Soup

picture of bowls of bright green broccoli soup on a sky blue background

The creamiest broccoli soup there ever was...completely healthy, and cruelty-free!

Ingredients

  • ¾ cup raw cashews, soaked
  • 2 tsp extra virgin olive oil
  • 2 medium onions, diced
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 3 cloves garlic, minced
  • 16 oz broccoli (about 7 cups, packed)
  • 6 cups water, divided
  • 1½ tsp salt (or to taste)
  • freshly ground pepper

Instructions

  1. Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. (I brewed water in a tea kettle, poured the boiling water over the cashews, and let them soak for 15 minutes. If you have a high-speed blender, they won't need to soak long.)
  2. Add oil to a large pot (I used my dutch oven) over medium high heat. Once hot, add onion and a pinch of salt and sautee for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sautee for another five minutes.
  3. Add 5 cups water, salt, and pepper. Stir and bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes.
  4. Drain cashews. Place cashews and 1 cup water in a blender (I used my nutribullet). Blend until very smooth and creamy. There should be no clumps. Set the cashew cream aside.
  5. Puree soup using a large blender or immersion blender. You'll likely have to do this in batches.
  6. Once soup is pureed, stir in cashew cream. Season to taste with additional salt and pepper, if desired.

Source: The Hummusapien

30-Minute Coconut Curry

picture of vibrant vegetable dish in a pot along with sevings in separate bowls

A vegan, gluten free 30-minute curry that’s loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Ingredients

Curry

  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion, diced (150 g)
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
  • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
  • 1/2 cup (64 g) diced carrots
  • 1/4 cup (45 g) diced tomato
  • 1/3 cup (28 g) snow peas (loosely cut)
  • 1 Tbsp (8 g) curry powder
  • optional: Pinch cayenne or 1 dried red chili, diced (for heat)
  • 2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)
  • 1 cup (240 ml) veggie stock (DIY or store-bought)
  • Sea salt and black pepper to taste

Coconut Quinoa

  • 1 14-ounce (396 g) can light coconut milk
  • 1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
  • optional: 1 Tbsp (15 ml) agave nectar

For Serving optional

  • Fresh lemon juice
  • Cilantro, mint, and/or basil
  • Red pepper flake

Instructions

  1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  2. In the meantime, heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  3. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  4. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  5. Taste and adjust seasonings as needed. I added another pinch or two of salt.
  6. Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Notes

* An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice

Source: Minimalist Baker

Avocado Pasta

picture of bowl with pasta with avocado and sprinkled with cut up tomato

The easiest, most unbelievably creamy avocado pasta. And it’ll be on your dinner table in just 20 min!

Ingredients

  • 12 ounces spaghetti
  • 2 ripe avocados, halved, seeded and peeled
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed

Directions

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
  3. In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
  4. Serve immediately.

5 Minute Vegan Pancakes

image of pancakes on a plate, topped with bananas and dripping with sweet sauce

These pancakes are definitely a lucious day-starter! Fluffy and filling, they would go very well with bananas and a portion of fresh berries to complement the sweet taste of a syrup of your choosing.

Ingredients

  • 1 cup flour (whichever kind you prefer)
  • 1 tablespoon sugar (I used organic cane sugar)
  • 2 tablespoons baking powder
  • 1⁄8 teaspoon salt
  • 1 cup soymilk
  • 2 tablespoons vegetable oil




Directions

  1. Set out all your ingredients.
  2. Set a stove element with a pan to medium heat.
  3. Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
  4. Add the soy milk and vegetable oil to your mixture.
  5. Mix until smooth.
  6. Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
  7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  8. Repeat until the batter is gone, and try not to eat them all while you're cooking them.

Source: chef1209314 on Genius Kitchen