easy vegan

Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan.

Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt.


Butternut squash curry with cauliflower 'rice'

cauliflower florets

olive oil

salt and black pepper

tsp rapeseed oil

onion (75 grams/2½oz peeled weight), chopped

250 grams/9 ounces butternut squash,

garlic clove, finely chopped

tbsp curry paste (see tip)

tomatoes

150 milliliters/5fl oz vegetable stock

grams/1½oz baby spinach, washed (frozen is also fine)

Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt. 

Miso aubergine with noodles

150 grams/5½oz rice noodles

150 grams/5½oz mangetout

spring onions, roughly chopped

tbsp sesame oil

sesame seeds

lime, juice only

tbsp coriander

aubergine, halved lengthways, flesh scored

tbsp white miso

fresh root ginger,

soy sauce

Dosa is a fine, crisp pancake. It takes a bit of time for soaking and grinding, but very little effort. Begin this recipe 2 days ahead.

Jamie Oliver's perfect dosa

(200 grams) medium-grain white rice

(50 grams) split, washed small black beans

tsp fenugreek seeds

Tamarind

desiree potatoes, peeled

garlic cloves, finely grated

ginger,

green chilli, seeds removed, finely chopped

(60 milliliters) sunflower oil

mustard seeds

cumin seeds

red onions, thinly sliced

curry leaves

tsp turmeric

(200 grams) baby spinach leaves

coriander, leaves

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Sweetened with bananas, this sugar-free raspberry sorbet is ready in minutes.

Sugar-free raspberry sorbet

(810 grams) frozen raspberries

bananas,

raspberries,

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This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.

Sugar-free vegan stracciatella gelato

(185 milliliters) almond milk

vanilla bean paste

(60 grams) cacao nibs

(50 grams) flaked almonds, toasted

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Sweet potato soup is a big bowl of comfort. It's vegan, has cheap ingredients, is quick and easy to make. It can also be frozen for future lunches and dinners. Perfection!

Each serving provides 234 kcal, 3g protein, 43g carbohydrates (of which 16g sugars), 4g fat (of which 0.5g saturates), 9g fibre and 0.5g salt.

Sweet potato soup

onion, roughly chopped

carrots,

4cm/1½ inches fresh root ginger, finely chopped

garlic clove, crushed

½ tsp dried red chilli flakes

700 grams/1lb 10 ounces sweet potatoes,

vegetable stock

A rice bowl is a wondrous thing, but often – despite the simplicity of its title – a rather cluttered and complicated one. Here, I have pared it back, to make a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs and radishes stirred through it, and an avocado to top it. It’s a simple take on an inspiringly expansive idea. So please use this as a starting point only. It’s very much a non-recipe recipe, and every time I make it, I add something different, depending on what’s to hand.

Rice bowl with ginger, radish and avocado

150 grams/5½oz short grain brown rice

fresh root ginger, peeled

radishes,

1½ tbsp tamari or soy sauce

tsp cloudy apple cider vinegar

tbsp mixed seeds,

coriander

avocado

Fancy something quick and comforting – and vegan? This flavour-packed noodle dish will do the trick, even if your cupboard is looking a bit bare. Add some stir-fried vegetables or tofu to the drained noodles for a more colourful and nutritious meal.

Quick peanut and chilli noodles

100 grams/3½oz dried wholewheat noodles

salt

peanut butter (around 3 tbsp)

tbsp grated fresh root ginger

tbsp sweet chilli sauce

tbsp tamari or soy sauce

spring onions, finely chopped

tbsp roasted salted peanuts, finely chopped (optional)

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp caster sugar

tsp grated ginger

These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup.

Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt.

Vegan flapjacks 

ripe bananas (about 300 grams/10½oz)

golden syrup

coconut oil

100 grams/3½oz dried apricots, roughly chopped

grams/1¾oz coconut

pumpkin seeds

oats

flaky sea salt

These plant-based tofu nuggets have the snackiness you crave and plenty of delicious barbecue flavour, too. Dunk in <a href="https://www.bbc.co.uk/food/recipes/homemade_smoky_barbecue_54528">barbecue sauce</a> for the ultimate vegan snack.

Barbecue vegan nuggets

potatoes,

stock powder

paprika

onion powder

garlic

tsp black pepper

tbsp plain flour

oil,

150 milliliters/5½fl oz oat milk

100 grams/3½oz dairy-free Greek-style yoghurt

grams/4½oz plain flour

barbecue seasoning

Smoky barbecue tofu nuggets, hands-only video for BBC Food Sustainable Summer campaign

BBQ Tofu Nuggets

It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! 

Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt.

Vegan chocolate chip cookies

margarine

125 grams/4½oz soft light brown sugar

grams/3½oz caster sugar

tsp vanilla extract

flour

½ tsp baking powder

½ tsp bicarbonate of soda

dark chocolate chips

tbsp soya milk

These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.

Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 

Vegan oatmeal raisin cookies

grams/3½oz spelt, wholemeal flour

cinnamon

115 grams/4 ounces oatmeal, such as rolled oats

grams/1¾oz coconut oil, melted

brown sugar

grams/1¾oz sugar

tbsp aquafaba

vanilla extract

grams/2½oz raisins (you can also use currants, snipped dried apricots

"If I’m honest, brown rice is the only variety I’m good at cooking without the help of a rice cooker. For this recipe I tend to overcook the brown rice to make a congee-style dish that is brilliant on its own or with most other things as a side." Matt Wilkinson

Garlic, ginger and sesame brown rice

garlic cloves, crushed

(200 grams) brown rice

tsp sesame oil

tbs white sesame seeds, toasted

Fried Asian shallots, to serve

Chilli oil, to serve

Finely shredded spring onions, to serve

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An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

onion,

tbsp curry powder

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

basil

cilantro

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

This recipe for curried carrot soup sprang from an over abundance of carrots from my garden!  Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that&#39;s warming on the coolest fall days. 

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The most viewed easy vegan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine