Vegan Recipes

Plant-Based Cookbook

Creamy Chickpea Curry | Vegan Recipes

Ingredients:

  • 1 tablespoon coconut oil

  •  onion, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon curry powder

  • 1 can (about 400g) cooked chickpeas (drained and rinsed)

  • 200 ml coconut milk

  • Salt and black pepper, to taste

  • Fresh cilantro for garnish

Instructions:

  1. Heat the coconut oil in a large pan over medium heat.

  2. Add the chopped onion and sauté until soft and translucent.

  3. Stir in the garlic and curry powder, cooking for another minute until fragrant.

  4. Add the chickpeas and coconut milk. Stir well to combine.

  5. Simmer for about 10 minutes, letting the flavors meld and the sauce thicken slightly.

  6. Season with salt and pepper to taste.

  7. Serve hot, garnished with fresh cilantro. Optional: serve with rice or quinoa.

Lentil & Quinoa Salad | Vegan Recipes

Ingredients:

  • 1 cup cooked lentils

  • 1 cup cooked quinoa

  • 1/2 cup cherry tomatoes, sliced

  • 1/2 cucumber, diced

  • 1 small carrot, grated

  • Juice of 1 lemon

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

Instructions:

  1. In a large mixing bowl, combine the cooked lentils and quinoa.

  2. Add the sliced cherry tomatoes, diced cucumber, and grated carrot.

  3. Drizzle with lemon juice and olive oil.

  4. Season with salt and pepper to taste.

  5. Toss everything together until well combined.

  6. Serve immediately or refrigerate for 30 minutes to enjoy chilled.

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Spicy Cauliflower Tacos | Vegan Recipes

Ingredients:

  • 1 head of cauliflower, cut into small florets

  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper (optional, for extra heat)

  • Salt and pepper to taste

  • Whole wheat or corn tortillas

  • Guacamole or sliced avocado (for serving)

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.

  3. Spread the seasoned cauliflower on a baking sheet lined with parchment paper.

  4. Roast for 25–30 minutes, turning halfway through, until golden brown and slightly crispy on the edges.

  5. While the cauliflower is roasting, warm the tortillas in a skillet or microwave.

  6. To serve, fill each tortilla with roasted cauliflower and top with guacamole or avocado slices.

  7. Optional toppings: shredded lettuce, red cabbage, lime juice, or vegan sour cream.

  8. Enjoy while warm!

Green Smoothie with Spinach & Ginger | Vegan Recipes

Ingredients:

  • 1 frozen banana

  • 1 cup fresh spinach (packed)

  • 1 teaspoon freshly grated ginger

  • 1 cup coconut water (or any plant-based milk)

  • 1 tablespoon chia seeds (optional, for added fiber)

  • Ice cubes (optional, for texture)

Instructions:

  1. Add all ingredients to a blender: frozen banana, spinach, grated ginger, coconut water, and chia seeds if using.

  2. Blend on high speed until smooth and creamy.

  3. Add a few ice cubes if desired and blend again briefly.

  4. Taste and adjust: add a bit more banana for sweetness or extra ginger for a stronger kick.

  5. Pour into a glass and enjoy immediately for maximum freshness and nutrients.

Sweet Potato & Black Bean Chili | Vegan Recipes

Ingredients:

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 medium sweet potato, peeled and diced

  • 1 red bell pepper, chopped

  • 1 can (400g) black beans, drained and rinsed

  • 1 can (400g) diced tomatoes

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and black pepper, to taste

  • 1 cup vegetable broth or water

  • Fresh cilantro for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.

  2. Add chopped onion and sauté for about 5 minutes until soft.

  3. Stir in garlic, cumin, chili powder, and smoked paprika; cook for 1 minute.

  4. Add the diced sweet potato and red bell pepper. Stir to coat with spices.

  5. Pour in the diced tomatoes, black beans, and vegetable broth. Mix well.

  6. Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until the sweet potatoes are tender.

  7. Season with salt and pepper to taste.

  8. Serve hot, garnished with fresh cilantro if desired.

Tofu Scramble Breakfast Bowl | Vegan Recipes

Ingredients:

  • 200g (about 7 oz) firm tofu, crumbled

  • 1 tablespoon olive oil

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon paprika

  • Salt and black pepper, to taste

  • 1/4 cup chopped onion

  • 1/4 cup diced tomato

  • 1 cup baby spinach or kale

  • Optional toppings: avocado slices, nutritional yeast, hot sauce

Instructions:

  1. Heat olive oil in a skillet over medium heat.

  2. Add chopped onion and cook until translucent (about 3–4 minutes).

  3. Add the crumbled tofu to the pan.

  4. Sprinkle in turmeric, paprika, salt, and pepper. Stir well to coat evenly.

  5. Cook for 5–7 minutes, stirring occasionally, until the tofu is slightly golden.

  6. Add diced tomato and spinach. Cook for another 2–3 minutes until spinach wilts.

  7. Remove from heat and serve in a bowl.

  8. Top with avocado slices, nutritional yeast, or hot sauce if desired.

Zucchini Noodles with Avocado Pesto | Vegan Recipes

Ingredients:

For the noodles:

  • 2 medium zucchinis, spiralized

  • 1 teaspoon olive oil (optional, for sautéing)

For the avocado pesto:

  • 1 ripe avocado

  • 1 cup fresh basil leaves

  • 1 garlic clove

  • Juice of 1/2 lemon

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

  • 2–3 tablespoons water (to adjust consistency)

Instructions:

  1. Make the pesto: In a blender or food processor, combine avocado, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add a bit of water to reach your desired consistency.

  2. Prepare the noodles: Spiralize the zucchinis. You can leave them raw for a crunchier texture or sauté them lightly with a little olive oil for 2–3 minutes.

  3. Combine: Toss the zucchini noodles with the avocado pesto until evenly coated.

  4. Serve immediately, optionally topped with cherry tomatoes, pine nuts, or nutritional yeast.

🎯 Want more recipes like these?
These are just 10 out of over 200 delicious vegan recipes you can get access to right now!
The Plant-Based Cookbook is your complete guide to eating well, getting healthier, and discovering amazing new flavors—without giving up the joy of eating.

👉 I want my ebook now!

 

Roasted Veggie Wraps | Vegan Recipes

Ingredients:

  • 1 small eggplant, sliced

  • 1 zucchini, sliced

  • 1 red bell pepper, sliced

  • 1 small red onion, sliced

  • 2 tablespoons olive oil

  • Salt and black pepper to taste

  • 1/2 teaspoon dried oregano or Italian seasoning

  • Whole grain or gluten-free wraps

  • Hummus or tahini (for spreading)

  • Optional: fresh greens (like arugula or spinach)

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. In a large bowl, toss all sliced vegetables with olive oil, salt, pepper, and oregano.

  3. Spread them out on a baking sheet lined with parchment paper.

  4. Roast for 20–25 minutes, turning once, until tender and slightly charred.

  5. Warm the wraps slightly in a skillet or microwave.

  6. Spread hummus or tahini onto each wrap.

  7. Add a layer of roasted vegetables and top with fresh greens if desired.

  8. Roll up tightly, slice in half, and serve warm or chilled.

No-Bake Oat Bars with Cacao | Vegan Recipes

Ingredients:

  • 2 cups rolled oats

  • 1/2 cup nut butter (peanut butter, almond butter, or cashew butter)

  • 1/4 cup maple syrup or agave syrup

  • 2 tbsp raw cacao powder

  • 1/4 cup unsweetened coconut flakes (optional)

  • 1 tsp vanilla extract

  • Pinch of salt

  • Optional: 1/4 cup chocolate chips or dried fruit for added texture and flavor

Instructions:

  1. Prepare a baking dish: Line an 8×8-inch baking dish with parchment paper.

  2. Mix dry ingredients: In a large bowl, combine the rolled oats, raw cacao powder, and a pinch of salt. If you’re using coconut flakes, add them to the bowl as well.

  3. Mix wet ingredients: In a separate bowl, mix the nut butter, maple syrup (or agave), and vanilla extract until smooth and well combined.

  4. Combine wet and dry ingredients: Pour the wet mixture over the dry ingredients. Stir until everything is evenly mixed. The mixture should be thick and sticky.

  5. Add extras: If you’d like to add chocolate chips or dried fruit, fold them into the mixture now.

  6. Press into the dish: Transfer the mixture to the prepared baking dish and press it down firmly with your hands or a spoon to ensure it sticks together.

  7. Chill: Place the dish in the refrigerator for at least 1-2 hours, or until the bars are firm.

  8. Cut and serve: Once set, cut the bars into squares or rectangles. Store them in an airtight container in the fridge for up to a week.

 

Turmeric Golden Milk | Vegan Recipes

Ingredients:

  • 1 cup milk (or any non-dairy milk like almond, coconut, or oat milk)

  • 1 tsp ground turmeric

  • 1/4 tsp ground black pepper (enhances turmeric absorption)

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ginger powder (or fresh grated ginger)

  • 1 tbsp honey or maple syrup (optional, adjust to taste)

  • 1/2 tsp vanilla extract (optional)

  • Pinch of salt

Instructions:

  1. Heat the milk: In a small saucepan, heat the milk over medium heat until warm but not boiling.

  2. Add spices: Stir in the turmeric, black pepper, cinnamon, and ginger. If you’re using fresh ginger, you can grate a small piece and add it at this stage.

  3. Simmer: Let the milk simmer for about 5-7 minutes, stirring occasionally, to allow the spices to infuse the milk.

  4. Sweeten: Add honey or maple syrup to taste. Stir well until fully combined.

  5. Serve: Pour into a mug, add a pinch of salt and vanilla extract if desired, and give it one final stir.

  6. Optional garnish: You can sprinkle some extra cinnamon on top for garnish if you like.

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