Vegan dishes you'll love - 30 easy recipes

Sauté some mushrooms, snow peas, carrots, and onion together in a wok. There is no need to add salt; instead, add some soy or tamari sauce to taste.

Next, cook your pasta of choice. Preferably some buckwheat udon or rice noodles. Mix everything well, and top with diced herbs of your choice (coriander works well here). You can also add a squirt of fresh lime juice or Sriracha sauce to take this dish to the next level.

To make a delicious vegan burger, all you need to do is put some cooked lentils and beets in a food processor with some garlic, onion, and some smoked paprika. Pulse the ingredients together until everything is well chopped and mixed.

Taste and adjust the spices as needed. Allow the mixture to chill in the fridge for around 30 minutes. Then shape the burgers with your hands. Finally, cook them in a non-stick frying pan on both sides until they are golden brown. If you prefer you can also try grilling these burgers, they should hold up well on the grill. Serve on a bun with your favourite hamburger toppings and oven-baked fries.

In a bowl, mix together some finely chopped red onion, Mexican pickled vegetables (pictured), corn, coriander, and some vegan sour cream (made from soaked cashews blended with lemon, nutritional yeast, and soy milk).

Fill some soft or hard shell tacos with the mixture. Top the tacos with slices of avocado, hot sauce, and a squirt of lime juice.

Wash the potatoes well and do not peel them. Pat the potatoes dry and cut into thin slices, like potato chips. Next, fry the potatoes in very hot oil to get extra crispy. Place the fried potatoes on some paper towel to drain off any extra oil.

You can make three sauces to dip your chips in. To make a quick guacamole: mash a couple of avocados in a bowl, then add some diced onion, tomatoes, and coriander. Mix well, and add salt and lemon juice to taste. For a tasty bean dip, mix some rinsed black or kidney beans with some Mexican salsa. You can mash half the beans with a fork to make the dip thicker if you like. Finally, make a cashew sour cream sauce, using cashews that have been soaked in water. Blend the cashews together with some nutritional yeast, lemon juice, soy milk, and salt, and garlic powder. Make sure to blend until very smooth and creamy. Serve your homemade potato chips with the three dips and enjoy!

For this recipe, you can clean out the fridge and use up any vegetables you have on hand. Baby carrot, asparagus, potatoes, and peppers all work well, for example. Place the vegetables on a sheet pan and add some water; around 1 cm is sufficient. Sprinkle your favorite spices and chopped fresh herbs over the vegetables, along with some lemon juice, salt, and a drizzle of olive oil.

Place the pan in the oven and roast for around 30-60 minutes at 425ºF/220ºC. The roasting time will depend on the type and size of your vegetables. You can check for doneness by poking the vegetables with a fork. This recipe makes a great side dish for any meal and reduces food waste by using up ingredients you already have.

Start by sautéing some of your favorite vegetables in a little olive oil. Next, add your spices: cumin, curry powder, oregano, and a bit of grated fresh ginger.

When the vegetables look properly cooked, slowly add one can of coconut milk and reduce it. Finally, add some cooked chickpeas, mix well, and allow them to warm up. Serve over wild rice and sprinkle some chopped coriander over the top.

In a bowl, mix together some oats, oat milk, mashed ripe banana, and some dried cranberries. Next, you can add some sugar or agave syrup if you want a sweeter cookie, but this is optional. Add some cinnamon or vanilla extract to make these cookies even more delicious.

Allow the mix to rest for around 30 minutes. Then, use your hands to make small balls with the dough and place them on a cookie sheet lined with parchment paper. Flatten the balls slightly using a fork dipped in flour. Bake at 320ºF/160ºC for approximately 45 minutes. Check the cookies to make sure they are done with a toothpick, poke a cookie in the middle, and if the toothpick comes out clean, they are ready.

Vegan ramen is very easy to make. In a pot filled with vegetable or miso broth, add vegetables and herbs that you enjoy (edamame, mushrooms, jackfruit, diced tofu, spicy peppers, coriander, and mint all work well).

When the vegetables are cooked, add in your noodles, turn off the heat and cover the pot. Ramen noodles cook quickly, so after 3 to 5 minutes, check on them. When they are ready, serve in a bowl and top with more of your favorite herbs.

To make savory breakfast toast: first, mash an avocado with a fork and mix together with salt, pepper, and lime juice. Then, toast your favorite bread and spread the mixture on it. Finally, top it with your favorite spicy pickled vegetables such as red onion.

For the sweet toast, start by toasting your favorite bread. Then spread the toast with natural peanut butter. Top the toast with sliced banana, ground flaxseed, slivered almonds, and hazel nuts. Finally, add a drizzle of agave syrup and a small sprinkle of salt.

Start by making mashed potatoes using boiled potatoes, vegan butter, salt, and pepper. Add some of your favorite grated vegan cheese and a bit of white wine. Reduce the mixture over low heat, continually stirring with a wooden spoon for that it doesn't stick and burn.

If you want an extra silky texture, run the mixture through the blender to get it nice and smooth. Serve in a fondue pot with toasted bread and vegetables for dipping.

For the smoothie base, mix your favorite vegetable milk with a serving of vegan protein powder, a banana, and an apple in a blender. If you want a thicker smoothie, you can add some flax or chia seeds. If you prefer it thinner, you can add a bit of water.

To make a blue-purple smoothie add blueberries to half the mixture and blend until smooth. For the green smoothie, add some kale to the other half of the smoothie and blend again. Serve in a chilled glass and enjoy!

Thinly slice a variety of vegetables such as carrots, celery, cabbage, green onions, cucumber, and some tofu. Next, prepare your rice paper wrapper, following the package's directions. Place a small amount of each of the vegetables and the tofu in the middle of the rice paper. Feel free to add some of your favorite herbs also.

Roll them up as you would a burrito, then carefully slice each roll in half. Serve with a dipping sauce; an easy one to make is adding a dash of hot sauce and some peanut butter to some soy sauce and mixing well.

Oatmeal is practically the perfect breakfast, but it can boring at times. For more variety, try making some overnight oats. Soak your oats overnight in your favorite plant-based milk (one part oats, three parts milk).

The next morning they will be soft and ready to eat. Put the oatmeal in a bowl and add a drizzle of maple syrup and freshly cut fruit. Add some diced nuts and ground flaxseed to make it even more nutritious.

It is good to have a few quick, healthy and delicious recipes in your arsenal for when you get "hangry." All you need to do for this sandwich is grab some pita bread, slice some shiitake mushrooms, avocado, and grab some of your favorite sprouts.

Fill the pita bread pockets with your vegetables and add a drizzle of olive oil and lemon or your favorite salad dressing.

To make "no fish" nuggets, start by crumbling a block of firm tofu with your hands. Then add your spices: salt, pepper, and nori powder. If you want to add more flavor, you can experiment with add other spices like paprika or curry.

Mix everything really well, then form the nuggets with your hands. Mix together some chickpea flour and water to make an egg substitute. Dip the nuggets in this and then dip in breadcrumbs. You can fry the nuggets or bake them in the oven for a healthier option. Serve with fresh herbs and lemon slices.

To make this refreshing soup, you will need to place cucumber, sweet onion, coriander, and a little garlic in your blender.

Blend until very smooth, and add a little water if you find it too thick. Chill the soup before serving and top with thinly sliced cucumber.

This vegan poké bowl is straightforward to prepare. You will need diced avocado, sliced cucumber, white beans, coriander, chopped peanuts, chia seeds, sliced hot peppers, and lemon for this recipe.

We used a base of brown rice and covered it with our toppings. However, you can use your imagination and create a wide variety of poké bowls using your favorite grains, legumes, and veggies.

Vegan sushi can be quite fun to make! If it is your first time, we recommend you pick up a sushi kit at your local supermarket as it will have everything you need to get started and step by step instructions on how to prepare the rice and roll your sushi.

You can fill your vegan sushi with just about anything, but our favorites include marinated tofu, cucumber, carrot, and avocado. Make sure to care when slicing your sushi and serve it with soy sauce, wasabi paste, and pickled ginger.

There's no need to waste money buying expense store-made hummus. It is so easy to make, and you can customize it to your tastes. All you need to do is add one can of drained chickpeas to your food processor along with some garlic, cumin, tahini sauce, salt, and lemon juice.

Pulse until smooth. You may need to add a bit of water if it is too thick. Once you have the hang of it, feel free to experiment with fun add-ins like avocado or cooked beets.

If you are feeling brave, there are many recipes online for making homemade gnocchi, but if you are pressed for time, some pre-made gnocchi from the store will work just fine. Cook the gnocchi in salted boiling water until it floats, then drain in a colander.

Next, sauté some chopped garlic with mushrooms, spinach, and sage. Once the veggies are cooked pour in some vegan cream and allow the sauce to reduce. Add salt and pepper to taste. Pour the sauce over the gnocchi, top with chopped walnuts, and serve.

If you use a premade vegan pizza dough, you will be able to whip up this tasty dish in no time at all. Unroll the dough onto a sheet pan, cookie sheet, or pizza stone. Sprinkle some of your preferred grated vegan cheese over the pizza dough.

Top with sliced cherry tomatoes, sun-dried tomatoes, rocket, and finely diced garlic. Drizzle a generous amount of extra-virgin olive oil over it. Bake according to the instructions on the pizza dough packet. Slice and enjoy!

Line the bottom of a spring-form cake pan with parchment paper. Next, spoon a large container of strawberry-raspberry soy yogurt into the pan. Carefully place some slices of fresh strawberry on the top.

You can also sprinkle on other toppings like coconut flakes or cacao nibs. Place the pan in the freezer for several hours until frozen all the way through. Carefully release the cake from the pan, slice, and serve.

Cut some tempeh into bit-sized cubes and pierce them with the skewers. Bake in the oven at medium heat for around 15 minutes or until the tempeh starts to look crispy. While the tempeh is in the oven, you can prepare the dipping sauce.

Blend some peanuts with vegan mayonnaise, a dash of black pepper, curry, and cayenne pepper. For a quick, easy, and protein-filled meal, serve the tempeh with a simple side salad.

Cut your cauliflower in half and place it on a sheet pan lined with parchment paper. In a bowl, whisk together some olive oil, soy sauce, and your preferred spices. Cover the cauliflower with this mixture, and you can massage it all over with your hands or use a pastry brush to apply it.

Bake in the oven at 350ºF/175ºF for 30 minutes. Turn the heat up to 400ºF/205ºC for the last 10 minutes to get it golden brown. Serve with homemade bean patties and some vegan gravy to take this roast cauliflower to the next level.

Everyone loves a good, hearty breakfast! This vegan breakfast sandwich doesn't disappoint. To make the tofu scramble, crumble some extra-firm tofu into a bowl with your hands. Next, add your spices: salt, pepper, and some turmeric to give it a yellow hue. In a frying pan, warm up some olive oil and add the tofu.

Cook until the tofu starts to look lightly golden.
As for the sausages, slice your preferred brand of vegan sausages in half and cook up them in a frying pan. Toast your bread, and mash half an avocado onto one slice with a fork. Now you can build your breakfast sandwich. Scoop some tofu scramble up and put it on one slice of the bread, top with your sausages, add some leafy greens, and top with the other slice of toast.

Wash some sweet potatoes, be thorough as the skin will be left on. Slice the sweet potatoes into wedges. Place some parchment paper on an oven tray, and spread the sweet potato wedges out on it.

Drizzle some olive oil on along with some salt. Mix with your hands. Bake in the oven for around 30 minutes at 425ºF/220ºC. Serve with ketchup or a spicy mayonnaise sauce.

Lentil stews are easy to prepare, comforting, and delicious. They are also a great way to save money if you are on a tight budget. To make a simple lentil stew, all you need to do is sauté some diced garlic, onions, and leeks with a bit of olive oil.

Then add some oregano, rosemary, salt, and a can of crushed tomatoes. Simmer until the mixture has thickened, add a can of cooked lentils, some vegetable broth, and a splash of red or white wine. Continue to simmer on low heat to allow the alcohol to evaporate, and the stew has the desired consistency. Then add salt and pepper to taste; serve warm. Serve with crackers or a crusty bread.

These three-ingredient vegan pancakes are a breeze to make. First, mash some ripe bananas with a fork, then add some oatmeal and some plant-based milk. Mix until you have a soft, uniform batter. Warm-up some oil in a frying pan and use a large spoon or ladle to put some of the batter into the pan.

When you start to see little bubbles form on the pancake, flip it over and cook the other side for a couple more minutes until golden. Serve your pancakes with fresh berries and some maple or agave syrup drizzled on top.

Eating raw food, particularly fruits and vegetables, is an excellent source of vitamins and fiber. This salad includes tomato, yellow pepper, purple cabbage, broccoli, cauliflower, cucumbers, carrots, and sprouts.

However, this is just an example; feel free to use up whatever you have in your own kitchen. Simply wash and slice the vegetables up thinly, and add them to a deep bowl. Then drizzle your preferred salad dressing over the top, mix it, and chow down on a bowl of healthy deliciousness.

Sauté some sliced zucchini, spinach, chopped kale, and broccoli florets with a little olive oil, garlic, and some spices. When the vegetables look done, add some soy cream, salt, and pepper and simmer to reduce the sauce.

Serve with white or brown rice and pita bread. Dig into a simple, tasty dish that is quick to prepare.