Vegan Recipes

Vegan Recipes 

Lentil tabbouleh 

















by Jaime Oliver

Serves: 4
Cooks In: 30 minutes
Difficulty: Super easy


  • 200 g puy lentils
  • 1 bunch of spring onions
  • 200 g ripe cherry tomatoes
  • 1 large bunch of fresh flat-leaf parsley
  • 1 large bunch of fresh mint
  • extra virgin olive oil
  • 1 lemon


    1. Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool. 
    2. Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
    3. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.

    Mexican Quinoa Stuffed Peppers

    by The Garden Grazer 

    Vegan, gluten-free
    Serves 4+

    4 large bell peppers
    3/4 cup dry quinoa
    15 oz. can black beans
    1 cup corn (I use frozen, thawed)
    2 green onions
    2/3 cup salsa
    2 Tbsp. nutritional yeast
    1 1/2 tsp. cumin
    1 tsp. smoked paprika
    1 tsp. chili powder
    Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts
    Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

    Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
    Meanwhile, halve bell peppers and remove stems, seeds and ribs.
    Rinse and drain black beans, thaw corn, and slice green onions.
    In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
    Preheat oven to 350.
    In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
    Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
    Serve with any desired toppings. 

    The Ultimate Veggie Burrito 

     by The Crowded Table

    • For the rice:
    • 2 cups uncooked brown rice, rinsed
    • 3 cloves minced garlic
    • ½ cup chopped cilantro
    • zest of 1 lime
    • juice of 1 lime
    • salt to taste
    • For the veggies:
    • 3 russet potatoes, peeled and diced
    • 3 bell peppers, diced
    • 1 yellow onion, diced
    • 15 oz can black beans, drained and rinsed
    • 3 T olive oil
    • 2 cups low sodium chicken broth or vegetable broth
    • 6 oz tomato paste
    • 4 T chili powder
    • 1 tsp cumin
    • salt to taste
    • Other fixins:
    • 8 Whole wheat or flour tortillas
    • 2-3 cups Shredded monterrey jack cheese
    • Avocado (optional)
    • Sour Cream (optional)
    1. Bring 4½ cups of water to a boil, add in rice and garlic. Cover and simmer on low for about 40 minutes, or until rice is tender and water is dissolved. Once rice is fully cooked, stir in cilantro, lime zest, juice and salt.
    2. While the rice is cooking: In a large skillet, saute onion and bell pepper in olive oil until slightly tender. Add potatoes, black beans, chicken broth, tomato paste, chili powder, cumin, and salt. Bring mixture to a boil, partially cover, and simmer until potatoes are fork tender, about 20-30 minutes depending on the size of the potato chunks. Stir it a couple times while it is cooking to make sure all the potatoes cook evenly.
    3. To assemble, take a tortilla and add ½ cup rice, ½ cup veggies and ¼ cup cheese. Fold it up burrito style, and top with avocado or sour cream. Or eat it plain, it is delicious all on its own!



    by Gimme Some Oven  

    Sesame Noodles with Broccoli and Almonds recipe is ready to go in about 20 minutes, and is full of the BEST fresh and zesty flavors!



    • 1 pound (16 oz.) uncooked linguine (or any noodles, such as rice noodles, soba noodles, lo mein noodles, etc.)
    • 1 tablespoon peanut or vegetable oil
    • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
    • 4 cloves garlic, peeled and thinly-sliced
    • salt and pepper
    • 1/2 cup chopped Blue Diamond Almonds (I used the Wasabi and Soy Sauce variety)
    • 1 batch Sesame-Soy Vinaigrette (see below)
    • optional garnishes: thinly-sliced green onions, toasted sesame seeds, coarsely-ground black pepper, crushed red pepper flakes


    • 1/4 cup soy sauce
    • 2 tablespoons rice wine vinegar
    • 1 tablespoon sesame oil
    • 1/2 teaspoon freshly-cracked black pepper
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon sriracha or hot chili oil



    1. Cook noodles al dente in a large stockpot of salted water according to package instructions.  Drain, and set aside.
    2. Meanwhile, as the pasta is cooking, heat oil in a large saute pan over medium-high heat.  Add the broccoli florets and season with a few pinches of salt and pepper.  Saute, stirring once a minute or so, for 4-5 minutes until it is slightly charred around the edges and cooked through.  Stir in the garlic and continue sauteing for 1-2 minutes, stirring frequently, until the garlic is cooked and fragrant.  Remove from heat and set aside.
    3. When the pasta is drained, return it to the large stockpot, and stir in the cooked broccoli and garlic, almonds, and sauce until everything is evenly combined.
    4. Serve immediately, topped with your desired garnishes.  Or refrigerate the noodles in a sealed container for up to 3 days.  (This dish is also awesome when served chilled.)


    1. Whisk all ingredients together until combined.  Set aside.


    Vegan Potato Cakes stuffed with Mushrooms

    9 cakes or more depanding on the size

    Potatoes - 2 pounds
    Bay leaf - 2
    Oil - 2 tablespoons, divided (or more as needed for pan-frying)
    Mushrooms - 1/2 pound
    Onion - 150 g
    Dill - 10 g
    Flour - 1/2 cup
    Salt, pepper - to taste


    • Wash, peel and dice potatoes.
    • Boil the potatoes with bay leaf until fully cooked.
    • While potatoes are cooking, heat one tablespoon of oil in a large pan.
    • Dice the onion and coarsely chop mushrooms.
    • Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated. This will take about 15-20 minutes.
    • Cook for another 5 minutes until mixture starts to brown.
    • Season to taste with salt and pepper.
    • Finally chop the dill, add it to the pan with mushrooms, mix and take off the heat.
    • Once the potatoes are cooked, drain them well and mash. Season to taste.
    • Cool the potatoes.
    • Add flour and mix well.
    • Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough. Form into a disk.
    • Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
    • Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip and fry another 5 minutes until golden.
    • Serve with leftover mushroom mixture if any left, some lemon juice, mustard or horseradish.


    - You can omit flour or add less than the recipe calls for. I like flour as it makes the potatoes easier to handle, but it certainly isn't necessary.

    - Filling can vary. You can add different herbs like thyme, for example, or parsley. Or add bell peppers.  

    - I have a really good non-stick pan, so the cakes don't stick too much, but if you are worried, add more oil to make sure that they don't stick. I know some readers had trouble with the frying part. Note, that quite often food will stick to the pan until it's actually done and only once it's properly cooked, it'll get released. In any case, please add oil as needed when frying the cakes. Also, they can be baked instead of fried. 


    Recipe by: imagelicious

    Discount Applied!