healthy vegan recipes

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.

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

cilantro

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!

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Kichari Lentil Patties

Tablespoons of oil (divided)

garlic (chopped)

fresh ginger (chopped)

onion

red lentils

brown rice ((basmati, long-grain, or short grain))

water

cumin seeds

mustard seeds

turmeric

black pepper

¼ cup of fresh cilantro (chopped)

parsley

Sriracha (optional)

In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.

When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.

Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.

No-fail salty kale chips with only 3-ingredients and 5 minutes to bake. They're so easy to make and so addictive. It's impossible not to eat the whole bowl, and will convert any skeptic into a kale lover.

no-fail salty kale chips

kale

tbsp avocado oil

tsp sea salt

cayenne pepper ((optional))

Preheat oven to 450F/230C. Tear kale leaves from stems and then tear into smaller bite sized pieces (about 5 cm in length). Toss in a big mixing bowl and drizzle with avocado oil. Massage to lightly coat kale evenly throughout. Sprinkle with sea salt and massage again.

Line a baking tray with parchment paper and pour kale onto tray spreading evenly throughout, so that there is no overlapping. Bake kale in the oven for 5 minutes. (Check during the last minute to ensure they're not burning. They should brown a bit, but not go black). Remove from oven and let cool slightly (1-2 minutes).

Taste kale chips to ensure they're evenly crisp. If not, gently move kale chips around on tray, and place back in the oven for one more minute. (Keep close watch to ensure they don't burn). Transfer kale chips to a sharing bowl, optional to sprinkle with cayenne pepper.

https://www.youtube.com/watch?v=yvhmI-wSLB0

How to make No-Fail Kale Chips. Only 3 ingredients and 5-minutes bake time for perfectly crisp and salty kale chips. It's impossible not to eat the whole bowl.

Full Recipe: https://bit.ly/2Ka96YY
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No-Fail Kale Chips

Stuffed Sweet Potato Skins with White Bean and Guacamole. Healthy vegan comfort food at its finest. Simple ingredients for a flavour rich dish you can enjoy as a main meal, or as a side dish.

Healthy Sweet Potato Skins Recipe

potatoes

tbsp avocado oil ((optional))

avocados

lemon (, juiced)

sea salt

green onions

white beans

tbsp tahini

water (, to thin (I used about 2 tbsp))

Turn oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line the baking tray with parchment paper, and place the sweet potatoes on top. Bake for 40 minutes, or until cooked through.

Mash the avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop the green onion.

To make the citrus tahini dressing: combine the tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you&#39;ve reached desired consistency, (I used about 2 tbsp).

Cut the sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with the green onion, and drizzle with citrus tahini dressing.

https://www.youtube.com/watch?v=RtQS7Aq37Ek

An easy recipe for Stuffed Sweet Potatoes. Filled with white beans and guacamole. It's healthy, vegan and gluten-free. Enjoy for lunch or dinner. Follow along for how to make this easy recipe. 

Full Recipe: https://www.twospoons.ca/stuffed-sweet-potato/

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Stuffed Sweet Potato with White Bean and Guacamole

This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.

Vegan and Healthy Buddha Bowl

quinoa, cooked*

baby greens ((spinach

cucumber, chopped

zucchini, spirazlied

purple cabbage, thinly sliced

edamame beans

avocado

olive oil

tbsp apple cider vinegar

tsp dijon mustard

garlic (, finely chopped)

paprika

Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. 

If using frozen edamame, steam for 3-5 minutes until al-dente.

Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.

Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.

This Veggie Stir-Fry with homemade Miso Sauce is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I&#039;m sure this will be one of your mid-week go-to recipes.

Veggie Stir-Fry with Miso Sauce Recipe

miso sauce

coconut oil

oz cremini mushrooms ((225 g))

zucchini (chopped)

broccoli (,

chickpeas ((14 fl oz./400 milliliters) strained and rinsed)

brown rice (, or quinoa

Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.

Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.

https://www.youtube.com/watch?v=DM1A3_S2Vuk

30 Minute Vegan Meals that are so quick and easy - even my husband can make them!  (Welcome to the first episode of Mitch in the Kitch where my husband - who can't cook - cooks with me!). These vegan meals are made with wholesome ingredients, they are family friendly, easy to make, but still SO gourmet! These vegan meals can also be meal prepped! Enjoy these three 30 minute meals throughout the week stress-free. 

Vegan Afternoon with Two Spoons - Mitch in the Kitch Episode - Season 2 Episode 3

GET THE RECIPES: 
https://www.twospoons.ca/the-easiest-vegan-30-minute-meals

30 Minute Vegan Meals:
1. Vegan Lentil Bolognese
2. Vegan Alfredo
3. 30-Minute Veggie Stir-Fry with Miso Sauce

Full recipes and round-up: https://www.twospoons.ca/the-easiest-vegan-30-minute-meals

opt-in for the downloadable Vegan 30 Minute Meals Guide -  which includes a printable shopping list and top tips for quick meals!

Downloadable Protein Salads Guide (with printable shopping list): 
https://view.flodesk.com/pages/643959e452ce7924a7528fb3

#30minuteveganmeals #30minutemeals #veganmeals #vegandish #vegandinner #easyrecipes #quickrecipes #veganrecipes #lentilbolognese #veganbolognese #spaghetti #veganalfredo #alfredo #veganstirfry #stiryfry #misosauce #vegan #healthy #glutenfree #mealprep #lunch #dinner #vegancooking #veganlunch #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes

ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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PROMISED LINKS FROM VIDEO:
How to wash mushrooms: https://youtube.com/shorts/HywuGosVQT0?feature=share

IN THIS VIDEO
Kettle: https://amzn.to/3GJ5eLV
Vitamix: https://amzn.to/3MKjt6T

All Other Kitchen Equipment: https://bit.ly/3m3jAMD
Film & Photography Equipment:https://bit.ly/3GFJGND
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Key Moments:
00:00 Introduction
1:15 Vegan Lentil Bolognese
12:20 Vegan Alfredo
18:15 Veggie Stir Fry with Miso Sauce

30 Minute Vegan Meals That Even My Husband Can Make! - Vegan Afternoon with Two Spoons

A quick, easy and creamy vegan pho. Both healthy and comforting. This one is perfect for those cold winter days when we want a a healthy and warming soup.

Quick &amp; Easy Vegan Pho with Creamy Miso Broth

tsp miso (white shiro)

vegetable broth

tsp fresh ginger (, grated)

chili flakes

kaffir lime leaves

tamari

g extra firm tofu

sweet potato (small (optional))

soba noodles

bok choy ((or two baby bok choy))

100 ml canned coconut milk

lime (, juiced)

green onion (, diced (for topping))

peanuts (, chopped(for topping))

cilantro (, chopped (for topping))

In a small bowl add miso with a splash hot water. Whisk to combine. Then pour miso liquid into a large pot with vegetable broth, ginger, chilli flakes, lime leaves and soy sauce. Simmer for 5 minutes.

Chop tofu into small bite sized cubes, and spiralize sweet potato into noodles. Add tofu and sweet potato noodles to pot and simmer for 1-2 minutes. Then add soba noodles and cook for 5 minutes, or as directed on package. Chop bok choy and add to soup. Finally, pour in coconut milk and lime juice, stir to combine.

Divide pho into bowls and top with chopped peanuts, green onion and cilantro.

These Rainbow Veggie Sushi Donuts are light, refreshing and fun! They make a perfect activity for date night, or dinner with your girls. Dip in tamari or try my tamari almond butter sauce.

Rainbow Veggie Sushi Donuts

sushi rice

purple cabbage (, shredded)

carrot

cucumber

almond butter

tbsp tamari

cayenne pepper

tbsp filtered water

Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.

While you are waiting for the rice, prepare your veg. Thinly slice cabbage and cucumber, and cut carrot into matchsticks (I recommend using a mandolin for this). Thinly slice avocado with a sharp knife.

Using a donut mould, mould the rice into donut shape. If you don't have a donut mould pack the sushi into a ball with your hands. Slightly flatten onto your work station, and stick your thumb into the centre of the ball to make an 'O' shape. (Lightly wet hands with water to stop the sushi from sticking to your hands. I did this throughout).

Decorate each donut with thin slices of cabbage, cucumber, carrots, and avocado to cover. Serve with tamari, or tamari almond butter sauce to dip.

To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.

Creamy and cheesy Leek and Potato Soup. Completely vegan and gluten-free. This is a simple cozy recipe that's perfect for the cold winter months.

Cheesy (Vegan) Leek and Potato Soup

leeks

potatoes (medium sized, chopped into chunks (500 grams))

raw cashews (soaked overnight, strained)

almond milk

garlic

yeast

tsp apple cider vinegar

tsp cumin

pumpkin seeds

rosemary ((optional))

Chop the tough dark green ends off leeks and discard, keeping the white and light green stems only. Then chop leeks into roughly 1-inch pieces and wash thoroughly.* Add leeks to a large pot with coconut oil and bring to medium-high heat. Cook leeks, stirring often until soft and wilted (approx. 10 minutes).

Add chopped potatoes to pot and stir mixture until potatoes have softened slightly (approx. 10 minutes). Pour in water and simmer veg on low heat until potatoes and very soft and tender. (approx. 15 minutes).

While you are waiting for the potatoes to soften make your Cashew Cheese Sauce. In a blender add soaked cashews (strained), almond milk, garlic cloves, salt, nutritional yeast, dijon mustard, apple cider vinegar and cumin. Blend until smooth and creamy.** Pour cheese sauce into a bowl, or jug (as you will need the blender for the soup. No need to wash it out however).

Add leek and potato soup to blender and blend until smooth. Then pour back into saucepan along with cheese sauce. Taste and adjust flavours if desired (adding more salt, or cumin, or apple cider vinegar for brightness, or water to thin). Keep on a low simmer until ready to serve.

Add coconut oil to a small skillet with pumpkin seeds, rosemary  and a pinch salt. Bring to medium-high heat and toast rosemary and pumpkin seeds until browned and perfumed, (approx. 3-5 minutes).

Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds.

Vegan and gluten-free. These brownies are ultra rich and fudgy. Crisp on the outside, yet moist and decadent on the inside. Then topped with easy homemade strawberry jam. There is no better combo on earth.

Chocolate Fudge Brownies with Homemade Strawberry Jam

ground chia ((or ground flax))

+ 2 tbsp water

sugar

coconut sugar

tsp vanilla extract

cocoa powder

coconut flour

tsp baking powder

tsp sea salt (finely ground)

vegan chocolate chips (, more for sprinkling)

strawberry jam ((or jam of choice))

Combine the ground chia and water in a bowl. Whisk to combine. Wait 10 minutes for consistency to become egg-like, set aside. (This is your chia egg).

Preheat the oven to 350F/180C. Line a square 8x8-inch pan with parchment paper (allowing flaps on either end for easier lifting).

In a saucepan melt the coconut oil, then add the cane sugar, coconut sugar and vanilla. Whisk in the chia egg to combine.

In a large mixing bowl, sift the cocoa powder and coconut flour into the bowl. Add the baking powder and the salt and mix to combine. Then pour in the liquid mixture. Stir everything to combine, but don’t over mix. Add the vegan chocolate chips and stir gently to combine.

Pour the brownie mixture into the prepared square pan. Smooth the top with a spatula. Sprinkle with more chocolate chips to top.

Bake the brownies until the edges are firm and a toothpick inserted into the brownie comes out clean, 25 minutes. Let cool for 10 minutes, then lift the brownies from the baking pan and cool completely on a baking rack before cutting.

Cut the brownies into squares and enjoy!

A simple healthy salad made with spiced roasted pumpkin, chopped green beans, pomegranate and salad greens. Drizzled with quality balsamic.

Top 20 healthy vegan recipes recipes from across the web

The most viewed healthy vegan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Air Fryer Buffalo Tofu Bites

Vegan Black Bean Stuffed Sweet Pota...

Kichari Lentil Patties

no-fail salty kale chips

Healthy Sweet Potato Skins Recipe

Vegan and Healthy Buddha Bowl

Veggie Stir-Fry with Miso Sauce Rec...

Quick & Easy Vegan Pho with Cre...

Rainbow Veggie Sushi Donuts

Cheesy (Vegan) Leek and Potato Soup

Chocolate Fudge Brownies with Homem...

Healthy Roasted Pumpkin Salad

Spiced Roasted Pumpkin with Hazelnu...

Fried Apple and Almond Butter Toast

Vegan Potato and Cauliflower Curry

Garlicky Roasted Eggplant with Citr...

The ULTIMATE Baked Falafels

Vegan Mango Coconut Mousse

Gochujang roasted root veg

Muriwo Unedovi (Peanut Butter Green...

Top 20 healthy vegan recipes recipes from across the web

The most viewed healthy vegan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Buffalo Tofu Bites

Vegan Black Bean Stuffed Sweet Pota...

Kichari Lentil Patties

no-fail salty kale chips

Healthy Sweet Potato Skins Recipe

Vegan and Healthy Buddha Bowl

Veggie Stir-Fry with Miso Sauce Rec...

Quick &amp; Easy Vegan Pho with Cre...

Rainbow Veggie Sushi Donuts

Cheesy (Vegan) Leek and Potato Soup

Chocolate Fudge Brownies with Homem...

Healthy Roasted Pumpkin Salad

Spiced Roasted Pumpkin with Hazelnu...

Fried Apple and Almond Butter Toast

Vegan Potato and Cauliflower Curry

Garlicky Roasted Eggplant with Citr...

The ULTIMATE Baked Falafels

Vegan Mango Coconut Mousse

Gochujang roasted root veg

Muriwo Unedovi (Peanut Butter Green...

The most viewed healthy vegan recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick & Easy Vegan Pho with Cre...