easy vegan recipes

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze! 

Slow Cooker Mushroom Wild Rice Soup

carrots (finely diced)

celery (bottoms removed, finely diced)

onion (finely diced)

garlic (minced)

mushrooms (sliced)

wild rice (uncooked)

oregano

thyme

sea salt and black pepper

vegetable broth

vegan butter (softened)

flour flour

coconut milk (or almond milk

bread

Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.

Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.

Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours. 

After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.

Add it to your soup along with your coconut milk (or almond milk).

Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.

Taste and season with sea salt and black pepper again if needed.

Turn your Crockpot™  to off or warm, serve alongside some bread and enjoy!

This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table. 

Coconut Curry Sweet Potato Soup

coconut oil

yellow onion (roughy chopped)

garlic (minced

tbsp fresh ginger (minced)

carrots

potatoes

curry powder

cayenne pepper

14 oz can full fat, unsweeteded coconut milk

lime zest and juice

cilantro

salt & pepper (to taste)

coconut yogurt (optional garnishment)

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more. 

Add the spices &amp; cook until fragrant. Add the sweet potato and carrots and stir to coat.

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.

These air fryer buffalo tofu bites are a delicious, simple, healthy vegan dinner. Gluten free + made with minimal ingredients. Ready in just 15 minutes! A great vegan recipe for beginners. #airfryer #veganrecipes #airfryerrecipes #veganairfryerrecipes #healthydinner

Air Fryer Buffalo Tofu Bites

tofu

hot sauce

tsp garlic

I pressed 1 package of extra firm tofu for 20 mins. You just need to wrap the tofu in paper towels or a dish towel, place on a plate, and lay something heavy on top.

Then cut into cubes and added to a large bowl.

Coated with 1/4 cup hot sauce and garlic.

Add oil to it if your air fryer calls for it.

Add tofu, air fry for 7 minutes, flip, air fry 7-8 more.

Add to a bowl and add another 1/4 cup hot sauce.

Served here with two amazing dipping sauces, Hope Foods Roasted Red Pepper dip and Siete Foods Vegan Nacho Cheese.

Vegan baked taquitos with a cheesy potato filling

Easy Baked Potato Taquitos

Yukon Gold Potatoes

tbsp vegan cream cheese

almond milk (unsweetened)

tsp kosher salt

flour tortillas

vegan mozzarella cheese

white onion

salsa verde (mild

Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender. 

In the meantime, dice the onion, chop the cilantro, and set both aside for now.

Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a &quot;chunky mashed potatoes&quot; texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.

Preheat the oven to 400 degrees. 

Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 

Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese. 

Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

Easy Black Bean Stuffed Sweet Potatoes make the perfect quick weeknight meal. These Vegan Stuffed Sweet Potatoes are filled with black beans, corn, a zesty salsa and topped with guacamole all in 30 minutes! 

Vegan Black Bean Stuffed Sweet Potatoes

whole medium sweet potatoes, cooked

avocado oil

red onion

red pepper

garlic cloves,

sweet corn

cumin

smoked paprika

salt

roma tomatoes, diced

garlic clove,

juice of half lime

avocados,

lime juice

Heat a large skillet to medium high heat.

Add avocado oil and onion to the pan. Saute the onion until they are translucent, about 2-3 minutes.

Then immediately add garlic and red pepper. Saute for an additional 2-3 minutes.

Add corn, black beans, fresh cilantro, cumin, smoked paprika and salt. Using a spoon mix to combine the ingredients and cook another 3 minutes. Remove from heat and set aside.

Black Bean Filling:

To a small bowl, add roma tomato, red onion, garlic, cilantro, lime juice and salt. Toss to mix everything. Set aside.

Fresh Salsa:

To a small bowl, add avocado, lime juice and salt. Mash the avocado and mix together. Set aside.

Guacamole:

Slice each cooked sweet potato in half, deep enough so that you can stuff them. Top each sweet potato with 1/2 cup of the black bean mixture, 1/4 cup fresh salsa and 2 tablespoons of guacamole.

Assemble the Stuff Sweet Potatoes:

I made this recipe without some of the ingredients and it was still delicious!

Tofu lovers, rejoice! This flavoursome meal is the perfect winter-warmer - so perfect in fact, that you'll be dishing up seconds in no time.

Sesame tofu with soba noodles and coriander pesto recipe

frozen edamame or broad beans

soba noodles

baby broccoli, halved lengthways

asparagus, woody ends trimmed, halved lengthways

baby choy sum,

sesame seeds

tsp dried chilli flakes (optional)

firm tofu, thinly sliced

peanut oil

coriander leaves

mint leaves

(40 grams) roasted salted cashews

(80 milliliters) peanut oil

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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5348771529001-5981863323001

Vegan sushi bowls - all the delicious flavors and textures of sushi without the rolling. Two popular sushi roll bowl options (vegan style): dynamite roll and California roll! Easy to make, super satisfying, and so delicious that everyone loves them - vegan or not! Don&#039;t forget the sauce!

Epic Vegan Sushi Bowl Recipe

rice (sushi, basmati, brown)

Persian cucumbers, julienne

avocado (sliced, diced, rose)

edamame beans

pickled ginger

sesame seeds, toasted

nori flakes (optional)

oyster mushrooms, shredded/pulled

flour, ap

tbsp corn starch

garlic powder

tsp salt

oz tin hearts of palm, whole

Vegenaise

tsp sriracha

- 1 1/2 tsp old bay seasoning

salt,

Prepare the sushi rice (basmati, brown or quinoa) or use leftover rice!

Rice, (white, brown)

Prepare the vegetables: julienne or matchstick the cucumbers, shred the carrots, and slice or dice the avocado. If you&#39;re feeling fancy, try an avocado rose!

Basic Sushi Rice Bowl Ingredients

Easy but takes a little finessing: Slice avocado in half, remove pit, and skin.

Place cut side down and make thin slices across the avocado.

Pro Tip: Make sure you slice all the way through the avocado for each slice. Maintain the avocado shape as you slice it.

Cup your fingers over the avocado and gently slide the slices away from each other starting in the center. Fanning the slices into a long snake.

Start at one end and curl the avocado snake into itself until it&#39;s coiled into a circle (rose).

&#39;Open&#39; the rose by gently pressing the top of the petals out.

How to Make an Avocado Rose

Start heating the oil in a medium size pan or skillet over medium heat (to ~350 - 360º F).

King Oyster Mushrooms - remove the caps and shred the stems by holding one end and pulling a fork through the length of the stem. Turn the stem and continue to shred until you&#39;ve shredded the whole stem. Pull any bigger pieces apart.

OR for larger chunks, break the stems into long thin pieces instead of shredding.

Save the caps for another recipe or break into chunks and fry along with the rest.

Tempura Batter: sift all dry ingredients into a medium bowl. *Add 1 cup of cold water, stir, and then add more as needed to resemble thin pancake batter.

*Don&#39;t add the cold water to the dry ingredients until the oil is hot and the mushrooms are ready to go.

Check to be sure the oil is hot. If no thermometer, place drop of batter into the pan - it should sink down, bounce up, and then sizzle and bubble right away.

Once the oil is ready, add the first batch of mushrooms to the pan. Pro Tip: At least half the surface should be oil (don&#39;t overcrowd the pan).

After 2 or 3 minutes, gently flip the mushrooms (away from you) and cook the other side until golden and crispy.

Remove to cooling rack with paper towel below to catch the drippings. Immediately sprinkle with salt so it sticks to the hot tempura. Continue until all the mushrooms are cooked.

Remove all the stray bits of tempura from the oil before each new batch so you don&#39;t get burnt bits sticking to next batch.

Vegan Dynamite Roll Option

Hearts of palm vegan crab meat.Drain, rinse and pat dry the hearts of palm.

Cut into large chunks and add to food processor. Pulse a few times. Do not over blend.

Add the vegan mayo and sriracha, old bay, and salt. Pulse a few times.

Stir with a spoon, taste, adjust seasoning as necessary. Store in the fridge for up to a week.

Vegan California Roll Option

Make your choice of sauces (details in post) and accompaniments, eg. spicy mayo, soy sauce, wasabi, pickled ginger, and toasted sesame seeds.

Vegan Sushi Dipping Sauces and Accompaniments

An easy Crazy chocolate cake recipe ready in 10 minutes in 1-bowl and 100% egg-free, dairy-free and vegan friendly

Crazy chocolate cake

All-purpose Flour (see note for healthier/gluten free options)

Sugar (see note for sugar-free/unrefined options)

Unsweetened Cocoa Powder

Apple Cider Vinegar (or white vinegar or lemon juice)

Baking Soda

Salt

Canola oil (or light olive oil

Water (at room temperature)

3.5 oz Dark Chocolate Chips (or dark chocolate pieces (70-85% cocoa))

Coconut Milk

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don&#039;t use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Meanwhile, prepare the chocolate ganache

Combine the melted chocolate with coconut cream

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Spread all over the cake before serving

Chocolate ganache

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The Chocolate crazy cake is an easy chocolate cake made without eggs, milk, butter or bowl! It's the easiest vegan chocolate cake with a moist texture and a sweet chocolate ganache.

Chocolate Crazy Cake y

Looking for a Valentine's Day dessert recipe? Make these sweet crêpes filled with Nutella, hazelnuts, and raspberries.

Sweet Vegan Crêpe

Top 40 easy vegan recipes recipes from across the web

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