Delicious vegan food recipes that everyone can cook!

Whether it’s just meat or no animal products – in the case of veganism – the dishes have a nice variety of vegetables and veggies. Choose your favorite!

Pie with grated potato dough and tofu

The dough of this pie is crunchy with grated potatoes, plus a creamy tofu, spinach, and dried tomato filling. Learn how to make this recipe:

Ingredients

4 large grated potatoes thick

1 small onion grated

Salt and pepper to taste

2 teaspoons finely fried garlic

For the filling

2 tablespoons olive oil

2 cloves garlic, minced

3 cups (tea) of finely chopped spinach in the cup

2 tablespoons all-purpose flour

1/2 box of soy cream

250 g of crushed tofu

1/2 cup (tea) dried tomatoes, pickled, well drained

Salt and dried pepper to taste

4 tablespoons chopped green odor

To the roof

2 tablespoons (roasted) sesame seeds

2 tablespoons chopped cashew nuts

2 tablespoons of flour

Method of preparation

Pour the grated potatoes under running water and squeeze thoroughly between your hands or with a clean cloth. Transfer to a bowl and combine onion, salt, pepper, and garlic. Mix well. In a false bottom form 22 cm in diameter, greased and sprinkled with flour, screw the potato dough with a spoon, lining the whole shape (bottom and sides). Bake in preheated oven for 30 minutes or until golden brown.

Prepare the filling

Heat the olive oil and brown the garlic. Add the spinach and saute for five minutes. Sprinkle with flour and mix well. Remove from heat and add the soy cream, tofu, and dried tomato. Season with the salt, the pepper, and the green scent. Put it in shape.

Prepare the cover

Mix the ingredients and sprinkle on the pie. Bake, preheated, for 30 minutes or until golden brown. Let it cake, uncover and serve.

Yield: 6 slices

Calories per slice: 410

 

Macaroni with chickpeas and cherry tomatoes

Did you know that chickpea is a great ingredient for vegan recipes? You can prepare everything, including pasta. Learn how to make this recipe:

Ingredients

6 tablespoons olive oil

1 clove garlic, finely chopped

1 1/2 cup (tea) chopped cherry tomatoes

1 1/2 cup (tea) firm tofu, drained, diced

4 tablespoons chopped fresh herbs (parsley, basil, and chives)

Salt and pepper in flakes to taste

1 packet of cooked chickpea spaghetti

Method of preparation

Heat the olive oil and brown the garlic. Add the tomatoes and sauté quickly. Remove from heat and add tofu and herbs. Season with salt and pepper. Book it. Transfer the dough, already drained, to a deep dish or individual dishes and mix the sauce. Serve.

Tips & Warnings: This dough is sold in supermarket chains. If desired, sprinkle with grated tofu or use white cheese.

Yield: 4 servings

Calories Per Serving: 299

 

Lentil snacks

To serve as a vegan appetizer, the lentil cookie is a good choice. Learn how to prepare this recipe:

Ingredients

3 cups cooked lentils well drained

1 cup chopped tofu

1 cup of oatmeal

1 small carrot, shelled, grated

4 tablespoons of flour

2 tablespoons tomato extract

2 tablespoons garlic with dehydrated parsley and onion

Salt and ground black pepper to taste

Method of preparation

Quickly beat the lentil on the processor. Transfer to a bowl and mix remaining ingredients until blended. Make balls with the dough and place in a baking dish greased with olive oil. Bake in preheated oven for 20 minutes or until golden brown. Serve it hot.

Tip: if you want, serve with tomato sauce or small balls and serve as a snack.

Yield: 20 units

Calories per unit: 80

 

Vegetable puree

As a side dish or main course on colder days, vegetable puree takes carrots, zucchini, potatoes, and pumpkin. Prepare this recipe today!

Ingredients

4 small carrots

4 medium potatoes

2 zucchini

1 slice unshelled pumpkin

1/4 cup butter

1/2 cup milk

6 tablespoons sour cream

2 tablespoons grated Parmesan cheese

• salt to taste
• fresh thyme to taste
• pepper to taste

Method of preparation

Wash and cut the vegetables into cubes.

Cook them individually in the steamer.

Beat them in the blender and set aside.

In a pan, melt the butter.

Mix the vegetable puree, the milk, the cream, the salt and the pepper, always stirring.

Let it cook for 3 minutes or until it forms a homogeneous cream.

Sprinkle with fresh thyme and grated cheese.

Serve immediately.

322 Calories Per Serving

 

Vegan bread

To start the day well, what about a homemade recipe that does not carry ingredients of animal origin? See the step by step of this bun:

Ingredients

2 medium cooked and squeezed casseroles

250 g of sour sprinkles

1 teaspoon of salt

5 tablespoons olive oil

1 teaspoon of sweet paprika

1 tablespoon onion, parsley, and garlic dehydrated

1 tablespoon dried oregano

1/2 cup water

Vegan Herb Paté to accompany

Method of preparation

Mix the ingredients, in order, except the pâté. Put the water gradually until the rolling point is reached. If need be, add some more. Roll marbles and place in a greased baking dish. Bake, preheated at medium temperature, for 30 minutes or until dry. Serve it hot.

Preparation time: 1 hour

Yield: 25 units

Calories per unit: 63

Difficulty: super easy

 

Soya stew and cassava

A good tip to innovate on the menu and surprise the family: soy and cassava stew. The substitute of the traditional shrimp is also delicious! Here’s how to prepare this recipe:

Ingredients

2 cups (tea) textured soy protein in strips

2 tablets of vegetable broth light

5 cups hot water

1/2 teaspoon lemon juice

3 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

5 ripe tomatoes, chopped

1 glass of coconut milk

1 large, shelled, grated cassava

Salt, finger-pepper, and green-smelling to taste

1 teaspoon of pitted green olive

Method of preparation

In a bowl, put the soybean washed and well drained. Cover with the stock, dissolved in hot water (reserve a cup) and juice. Hydrate for an hour. Heat the oil in a pan and brown the onion and garlic. Add the tomatoes and cook for three minutes. Add the well-drained soybeans and saute for another five minutes. In another pan, bring to the fire the coconut milk with the reserved water and the cassava. Cook, occasionally stirring until you get cream. Add the braised soy and season with the salt, pepper, and chopped-green odor. When boiling, put the olive and serve.

Yield: 6 servings

Calories per portion: 280

 

Cake temptation of carrot

Who can resist the carrot cake with chocolate syrup? And best of all: the vegan delights! Learn how to make this recipe:

Ingredients

2 tablespoons flaxseed

4 tablespoons water

1 teaspoon soy lecithin

3 cups (tea) wheat flour

1 tablespoon baking powder

1 cup vegetable milk

3/4 cup tea

1 1/2 cup sugar

3 medium carrots, shelled, finely chopped

To the roof

1 cup vegetable milk

1 cup cocoa powder or vegan chocolate

1/2 cup sugar

1/2 tablespoon vanilla extract

Method of preparation

Put flax-seed and water in a bowl. Leave for 30 minutes. Sprinkle the lecithin and leave for another five minutes. In a bowl, sift the flour with the yeast and set aside. In the blender beat the flax-seed mixture with milk, oil and sugar for one minute. Add the carrot and beat for another minute. Pass the mixture into the bowl with the dried ones and mix with a fork or fought. Place in a medium baking dish with a fake bottom, greased with vegetable margarine, and bake, preheated at medium temperature, for 40 minutes or until baked and browned. Coverage: Mix milk with cocoa, sugar, and essence. Bring to low heat, constantly stirring until it boils and thickens slightly (when it cools, it will thicken more). Spread warm over cold cake. Turn out and serve.

Tip: vegan chocolates are already on the market, with no animal ingredients.

Preparation time: 2 hours

Yield: 12 pieces

Calories per piece: 276

Difficulty: super easy

 

Chickpea Pie

As a good choice for lunch or dinner, the chickpea pie carries carrots, endive, and ricotta. Try making this recipe

Ingredients

For the dough

2 cups of raw chickpeas

Salt, black pepper, and nutmeg to taste

For the filling

1 tablespoon olive oil

1 clove garlic, minced

1 medium carrot, shelled, grated

1 foot cleaned and chopped endive

1 1/2 cup (tea) finely chopped ricotta

4 tablespoons chopped green odor

Salt, pepper, and nutmeg grated to taste

1 cup of curd

Method of preparation

Prepare the dough

Leave the garbanzo sauce in cold water for eight hours. Drain and place in the pressure cooker. Cover with clean water and cook for 30 minutes under pressure. Drain (reserve ½ cup of baking water) and beat on the processor. If necessary, add some reserved water. Season with salt, pepper, and nutmeg. Reserve while filling.

Prepare the filling

Heat the olive oil and brown the garlic. Add carrot and endive. Saute over high heat for eight minutes, stirring. Remove from heat and, if broth is added, drain. Add the ricotta and the scent-green. Season with salt, pepper, and nutmeg. Mix well and set aside. Line a fake bottom shape with the reserved batter. Above, arrange the filling mixed with the curd. Bake in preheated oven at medium temperature for 40 minutes or until baked and browned. Serve it hot.

Preparation time: 55 minutes

Yield: 8 slices

Calories per slice: 140

Difficulty: super easy

 

Crazy soy

Accompanied by a roll, vegan or not, mad soy is a meatless version of the classic. Learn how to learn the recipe:

Ingredients

3 cups (tea) vegetable broth natural

1 1/2 cups (tea) of textured soy protein in baits

2 tablespoons olive oil

1 large onion on petals

5 tablespoons red wine vinegar

1/2 green bell pepper

1/2 red bell pepper

1/2 yellow pepper

1/2 cup (tea) tomato sauce

Salt, pepper, dried oregano, chopped-green odor and bay leaves to taste

1/2 teaspoon black olives, pitted in slices

Method of preparation

Heat the vegetable broth. Transfer to a large bowl and combine the soy. Blend and soak for two hours. In a pan, heat the oil and add the onion. Cover and cook over low heat for three minutes. Drizzle with vinegar and cook for another three minutes. Add the peppers in thin strips and the tomato sauce. Season with salt, pepper, and herbs. Boil for five minutes over low heat. Add well-drained soybeans, mix well and let warm. Remove from heat and stir in the olive. Transfer to a bowl and allow to cool. Cover and refrigerate for one night before serving.

Tip: You can add roughly chopped raisins and walnuts. After cold, serve with toast or Italian bread.

Preparation time: 3 hours

Yield: 10 servings

Calories Per Serving: 157

Difficulty: super easy

 

Salted carrot pancake

Want to innovate in the meatless menu? Then try the carrot and ricotta pancake! Click to see the recipe

Ingredients

1 1/2 cups milk

1/2 teaspoon of salt

1/2 tablespoon turmeric

1/2 cup whole wheat flour

1 cup of wheat flour

For the filling

2 tablespoons olive oil

1 stalk chopped leek

1 large carrot, shelled, grated

400 g fresh ricotta mashed with a fork

1/2 cup of grated ricotta ricotta

Salt and ground black pepper to taste

1 box of cream

For the sauce

2 tablespoons olive oil

1 clove garlic, finely chopped

250 g diced tomatoes

Salt and pepper to taste

2 tablespoons chopped basil leaves

Method of preparation

In the blender, beat the ingredients of the batter, let stand for 30 minutes and prepare the pancakes in a 20 cm diameter frying pan. Book it.

Prepare the filling

Heat the olive oil and sauté the leeks and carrots until soft. Remove from the heat and add the two types of ricotta. Season with salt and pepper. Stir in the cream.

Mounting: spread the stuffing between the pancakes and wrap. Transfer to a refractory.

Prepare the sauce

In a saucepan, heat the oil and brown the garlic. Add the tomatoes, season with salt and pepper. Saute for eight minutes, stirring constantly. Add the basil and spread over the pancakes. Serve.

Preparation time: 45 minutes

Yield: 6 servings

Calories per portion: 493

Difficulty: super easy

 

Moroccan stew with quinoa

Want to do a different night? Then bet on the Moroccan stew with quinoa. Click here to see the recipe

Ingredients

1 cup of ground quinoa

3 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/2 teaspoon cumin powder

1 teaspoon turmeric powder

1 tablespoon chopped ginger

2 medium carrots, shelled, cubed

2 celery stalks

1 medium onion in cubes

1/2 cup water

2 small, thinly diced zucchini

1 cup of cooked chickpeas

1 chopped seeded young bell pepper

Salt to taste

Method of preparation

Cook the quinoa in boiling salted water for ten minutes and drain. Book it. In a pan, heat the oil, add the spices and the ginger. Sauté for two minutes over low heat. Add the carrots, celery, onion, and water. Cook over low heat for ten minutes with the pan covered. Add zucchini, chickpeas, pepper and reserved quinoa. Season with salt and cook for five more minutes over low heat. Serve immediately.

Preparation time: 30 minutes

Yield: 6 servings

Calories per portion: 154

Difficulty: super easy

 

Faláfel on Syrian Bread

A classic of Arabic cuisine, faláfel is a delicious cookie made from chickpeas. Click here to learn how to make this recipe.

Ingredients

3 cups (tea) chickpeas

1 medium onion, chopped

1 cup chopped green odor

2 tablespoons tahini

1 teaspoon of salt

2 teaspoons of Syrian pepper

1/2 teaspoon cumin

2 teaspoons baking powder

1/3 cup of wheat flour

For the sauce

1 chopped Japanese cucumber

2 tomatoes, chopped

1 cup vegetable yogurt

Salt and Syrian pepper

2 tablespoons olive oil

8 medium Syrian pieces of bread cut in half

Method of preparation

Leave the garbanzo sauce in cold water for 12 hours. Drain well and beat on the processor with the onion, the green odor, and the tahini until a homogeneous mass is obtained. Add the rest of the ingredients, mixing well. Make small balls and flatten them. Fry them in hot oil, turning once until they brown evenly. Book it.

Prepare the sauce

Mix all the ingredients and serve with the fried dumplings inside the Syrian bread.

 

Naked cake with fruit

Even the birthday cake can be vegan! Naked cake or peeled fruit cake for you to celebrate happily and with a lot of flavors. Learn how to make this recipe:

Ingredients

2 1/2 cups (tea) wheat flour

3 tablespoons quinoa flakes

4 teaspoons baking powder

1 1/2 cups vegetable milk

1 teaspoon soy lecithin

5 tablespoons of oil

2 cups sugar

For the filling

1 glass of coconut milk

1 1/2 teaspoon of agar-agar

6 tablespoons water

2 tablespoons coconut oil

2 cups sugar

1/2 tablespoon of emulsifier

1 teaspoon vanilla extract

1 cup (java) of strawberry jam

2 boxes of ripe strawberries, cleaned and sliced

Fruits to taste and icing sugar to sprinkle

Method of preparation

In a bowl, combine flour with quinoa and baking powder. Book it. In the blender, beat the milk with the lecithin, the oil, and the sugar. Add to the dry ingredients and mix well with a fork. Transfer to a high, fake bottom shape, 22 cm, greased with vegetable margarine and bottom lined with butter-paper. Bake, preheated at medium temperature until roasted and browned. Unmount and set aside.

Prepare the filling

Transfer the coconut milk to the freezer on a baking sheet until freezing. In a saucepan, combine the agar-agar with water and bring to the heat. Bring to a boil over low heat for two minutes. Let cool. Put the frozen coconut milk to pieces in the mixer and add the oil and sugar. Beat and add the agar, the emulsifier, and the vanilla. Beat until well. Cover with plastic wrap and freeze for 30 minutes.

Assembly cut the cake dough into two parts, horizontally. Place one on the serving plate and spread the jam, ice cream, and sliced strawberries. Cover with another dough disc. Put the fruit and sprinkle with iced sugar. Serve.

Yield: 12 slices

Calories Per Slice: 483

 

Vegan quiche

With crunchy dough and creamy filling, vegan quiche brings tofu, soy curd, and spinach. Learn how to prepare this recipe below:

Ingredients

For the filling

2 tablespoons olive oil

2 cloves garlic, minced

1 packet of frozen spinach leaves (300 g)

Salt, pepper and grated nutmeg to taste

2 cups (tea) firm tofu, well drained and kneaded

1/2 cup of soybean curd

Flour to taste to sprinkle

1 tablespoon fried garlic

For mass

2 cups (tea) wheat flour

1/2 teaspoon of salt

3 tablespoons olive oil

1/4 cup (tea) sunflower oil

Method of preparation

Prepare the filling

In a frying pan, heat the oil and brown the garlic. Add the defrosted and drained spinach. Sauté it for at least three minutes. Season with salt, pepper, and nutmeg. Let cool. Add the tofu and the curd. Book it.

Prepare the dough

Put the flour, salt and olive oil in a bowl. Add the oil until dough does not stick to the hand. Wrap in plastic wrap and refrigerate for 30 minutes. Open on a false bottom shape with 20 cm. Fill and cover with the flour mixture mixed with the garlic. Bake, preheated, and bake until golden brown. Turn out and serve.

Preparation time: 2 hours

Yield: 8 servings

Calories Per Serving: 328

Difficulty: super easy