Vegan Recipes For Beginners

Bulgur salad with dried cranberries and fresh herbs 🌿
1/2 cup bulgur soaked in hot water for 1 hour and drained.
Handful dried cranberries
1 diced cucumber
Handful chopped cilantro
Handful chopped parsley
1 diced celery stick
2 chopped scallions
Juice from 1 lemon
3 tablespoons olive oil
Salt & pepper
Mix all ingredients and keep in a refrigerator till serving. Enjoy 😊

Ingredients for White Beans with Kale You can use a bag of white beans or a can. If you're using dry beans, cook them first before following the instructions below. Two carrots Two stalks of celery One sweet onion 6 cloves of garlic, minced 1 sprig of thyme and 1 sprig Kosher salt, 2 bay leaves, 1 large white potato, and rosemary. Flakes of red pepper Season with dry basil, just like your ancestors did. parsley, oregano Creole seasoning and garlic powder Broth made from vegetables How to do it Cook the vegetables in olive oil or whatever you like. When they are soft, add garlic and a small amount of red pepper flakes. Add seasoning as you go. Put in the beans, potato, and veggie broth. Add salt and pepper to taste, then let the beans and potatoes cook until they are soft. If you want to thicken the mixture, put 2 cups of it in a blender and then add it to the pot. I didn't do it because the mixture will thicken on its own when it cools down.

This is my Beet fruit punch!!! Slowly transitioning to whole food plant based way of eating.
I love juicing and trying new recipes.
It has all fresh ingredients:
Beets
Pineapple
Papaya
Ginger
Turmeric
Blackberries
Strawberries
Lime
Mango
Sometimes I add cucumber, spinach or kale to it but I was out of those ingredients.

Vegan Creamy "Meatball" Stew with Dumplings Ingredients

Meatballs without meat

1½ cups of cooked lentils that have been well-drained

½ cup of bread crumbs

2 tbsp of nutritional yeast

1 tablespoon of soy sauce or tamari

1 teaspoon of garlic powder

½ tsp black pepper

2 tablespoons of olive oil

Stew with cream

1 tablespoon of olive oil

1 small onion, chopped

2 chopped carrots

Two cloves of garlic, chopped

Two cups of vegetable broth

1 cup of plant-based milk without sugar

2 tablespoons of flour (or cornstarch for gluten-free)

½ tsp of dried thyme

½ tsp dried sage

Add salt and pepper to taste.

Dumplings that are not required

1 cup of mashed potatoes or vegan biscuit dough scoops

How to do it

To make the meatballs, mash the lentils until they are chunky. Add breadcrumbs, nutritional yeast, soy sauce, garlic powder, pepper, and olive oil to the mix.
Shape into balls and bake at 375°F (190°C) for 20 to 25 minutes, or until firm.

Beginning the stew:
Put olive oil in a big pan and heat it up. Sauté the carrots and onions until they are soft. Add the garlic and cook for 30 seconds.

Make the sauce: Add flour to the vegetables and stir. Stir in the broth slowly, then the plant milk, until the mixture thickens.
Add salt, pepper, sage, and thyme to taste.

Simmer: Put the baked meatballs in the sauce. Simmer for 10 to 15 minutes on low heat.

If you're using dumplings or mashed potatoes, stir them in at the end. Simmer until hot all the way through.

Ideas for Serving

Add fresh parsley or cracked pepper to the top.

Serve with bread that has a crust.

The next day was even better.

Yep, they're vegan! My family loved them😍
Vegan vanilla cupcake & icing recipe****
Cupcake recipe:
1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract
Mix vinegar and milk in a sepate bowl from other ingredients and let it sit for 5mins, then mix in the remaining ingredients.
Bake at 350 degrees F for 20-25mins
Icing:
2 sticks of earth balance/ vegan butter
3c powder sugar add 1/2c at a time
2-3 tbsp vanilla almond milk add 1 tbsp at a time
1 tsp vanill extract

Lazy spicy tofu
When I don't feel like cooking I often make this lazy tofu. I just slice one or two tofu cubes, make a mix with soy sauce, spicy Chinese sauces (garlic+chilly and spicy fermented soy beans), a splash of olive oil and pour on top. As a garnishment, finely minced fresh chilly and spring onions, with a sprinkle of sesame seeds. That's it! I love it, it's fresh and nice for when it's cold and very easy and quick to make.

Vegan Lemon-Herb Vegetable Skillet with Chickpea Patties Ingredients

Veggies

1 small head of cauliflower, cut into small pieces

1 pound of baby potatoes, cut in half

1 bunch of asparagus, cut down

1 cup of cherry tomatoes

2 cloves of garlic, chopped

Two tablespoons of olive oil

One lemon's worth of juice

Black pepper and salt

Thyme or oregano that has been dried

Patties made of chickpeas

1 can of chickpeas, drained and mashed

2 tablespoons of chickpea flour or bread crumbs

1 tbsp of olive oil

1 teaspoon of garlic powder

½ teaspoon of smoked paprika

Salt and pepper

How to do it

Boil potatoes and cauliflower in salted water until they are just soft. Get rid of.

Make the patties: Mix all the ingredients together, shape them into small discs, and fry them in olive oil until they are golden brown on both sides. Put aside.

In a big skillet, heat olive oil to sauté vegetables. Add garlic, tomatoes, potatoes, cauliflower, and asparagus. Add salt, pepper, and herbs to taste.

Add lemon at the end: Add lemon juice, toss gently, and let everything warm up together.

Serve: Put the chickpea patties on top of the vegetables on a plate. If you want, add more olive oil.

Add-Ons You Can Choose

Feta cheese or cashew cream that is vegan

Parsley or dill that is fresh

Crusty bread to soak up the juices

Potato and herb patties that are crispy and vegan, with a creamy dill dip

Serves: 3 to 4
About 30 minutes

Things you need

For the patties

Three medium potatoes, peeled and grated

2 tablespoons of all-purpose flour or chickpea flour

2 tablespoons of cornstarch

Two tablespoons of fresh dill or parsley, finely chopped

Two tablespoons of chopped green onion

1 clove of garlic, chopped up

½ teaspoon of salt

¼ teaspoon of black pepper

½ teaspoon of onion powder

Frying oil

Dill Dip with Cream

½ cup of plain, unsweetened vegan yogurt

1 tbsp of lemon juice

1 tablespoon of fresh dill, chopped very small

½ teaspoon of garlic powder

Salt to taste

How to do it

Prepare the potatoes by putting the grated potatoes in a clean towel and squeezing out as much water as you can.

Mix: In a bowl, mix together the potatoes, flour, cornstarch, herbs, garlic, and spices. Mix it up until it sticks together.

To make patties, scoop out about 2 tablespoons of dough and flatten it gently.

Cook: Put oil in a pan and heat it over medium heat. Fry the patties for 3 to 4 minutes on each side, or until they are very golden and crispy.

To make the dip, mix all of the ingredients together in a small bowl and chill them for a short time if you have time.

Serve: Put the patties on plates while they are still hot and top them with a lot of dill dip.

Baked beans with a smoky flavor

Serves: 4 to 6
Time: about 35 to 40 minutes

Things you need

1 package of vegan ground meat (like Beyond Meat)

1 can (28 oz) of vegetarian baked beans (check that they are vegan)

1 diced bell pepper

1 small onion, cut into small pieces

1 to 2 tablespoons of BBQ sauce, to taste

1 tablespoon of mustard

1 tablespoon of vegan sauce that tastes like steak

1 to 2 teaspoons of BBQ seasoning

Black pepper, to taste

Hot sauce, to taste

1–2 tablespoons of brown sugar (optional, for sweetness)

How to do it

Sauté:
Set the heat to medium and put a skillet on it. Cook the vegan ground with chopped onion and bell pepper until it smells good and is brown.

Add BBQ seasoning, black pepper, mustard, steak sauce, hot sauce, and brown sugar to the mix. Stir it up well and taste it. Add more seasoning if you need to.

Mix: Add the baked beans and mix everything together until it's all mixed.

Put the mixture in a baking dish and bake. Bake for 20 to 30 minutes at 375°F (190°C), or until the top is thick, bubbly, and a little bit caramelized.

Let cool for a few minutes before serving as a main dish or a hearty side.

Advice

For more depth, add smoked paprika or liquid smoke.

Add jalapeños for some heat.

Goes well with cornbread, coleslaw, or baked potatoes.

Vegan Smoky Bean & Plantain Bowl: What You Need

Stew with Smoky Beans

1½ cups of cooked pinto or kidney beans

1 small onion, chopped up very small

2 cloves of garlic, chopped finely

1 tablespoon of tomato paste

1 cup of crushed tomatoes

1 tsp smoked paprika

½ teaspoon of ground cumin

½ tsp chili powder

To taste, add salt and black pepper.

1 tablespoon of olive oil

½ cup of water or vegetable broth

Plantains with spices

1–2 ripe plantains, cut into pieces

1 tsp smoked paprika

½ teaspoon of garlic powder

A pinch of salt

1 tablespoon of oil

To Serve

Rice that has been cooked (brown or white)

Shredded red cabbage or coleslaw

Optional: fresh herbs or green onions

How to do it

To make the stew, heat olive oil in a pot. Add garlic and tomato paste after the onion has softened. One minute to cook.
Add the beans, crushed tomatoes, spices, broth, salt, and pepper to the pot. Cook for 15 to 20 minutes, or until thick and rich.

To cook the plantains, mix the slices with oil, smoked paprika, garlic powder, and salt.
Fry in a pan or roast at 400°F (200°C) until golden brown and caramelized.

Put the bowl together:
Put rice in a bowl, spoon smoky beans over it, put plantains on the side, and top with cabbage and herbs.

Advice

For brightness, add a squeeze of lime.

Add chili oil or hot sauce to make it spicier.

Even better the next day