Vegan Recipes

45 Easy Vegan Recipes: Cauliflower Tacos & More!

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!

Prep: 10min

Total: 40min

Yield: 4

Serving Size: Taco

Nutrition Facts: servingSize Taco, calories 157 calories, Sugar 3.3 g, Sodium 270.2 mg, Fat 5.3 g, Saturated Fat 0.9 g, Trans Fat 0 g, Carbohydrate 23.9 g, Fiber 6.1 g, Protein 5.8 g, Cholesterol 2.2 mg

Ingredients:

• 1 recipe Crispy Breaded Cauliflower
• 15-ounce can vegetarian refried beans (or Easy Refried Black Beans or Homemade Refried Beans)
• 1/2 teaspoon cumin
• 2 cups red cabbage, shredded
• 2 limes (1 for the cabbage & 1 to serve)
• 3 tablespoons Yum Yum Sauce (using vegan mayo, or substitute Chipotle Sauce)
• 8 corn tortillas
• Fresh cilantro, for garnish

Instruction:

1. Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
2. If using purchased refried beans, mix with 1/2 teaspoon cumin and a pinch or two kosher salt to taste. (Or, you can make our Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)
3. Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
4. Make the Yum Yum Sauce.
5. Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
6. Chop the cilantro for a garnish.
7. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

Vegan Recipes: Creamy Vegan Pasta

This creamy vegan pasta is the perfect weeknight meal and one of our favorite vegan recipes!

Prep: 10min

Total: 18min

Ingredients:

• Creamy vegan pasta sauce
• 2½ cups small shell pasta
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion (chopped)
• 5 cups broccoli florets (chopped stems, and leaves)
• ¼ cup toasted pine nuts
• lemon wedges (for serving)
• sea salt and freshly ground black pepper

Instruction:

1. Make the sauce.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
4. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
5. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.

40 Best Vegan Recipes

A collection of our 40 Best Vegan Recipes on the blog will excite you to cook (and eat!) plant-based meals at home. This recipe for Vegan Broccoli Mac and Cheese is one of our weeknight “go-to” vegan meals! It’s super easy, healthy and delicious. Top it with vegan cheesy Sprinkle.

Prep: 10min

Total: 25min

Yield: 3

Nutrition Facts: servingSize None, calories 431 calories, Sugar 7.2 g, Sodium 625.7 mg, Fat 16.7 g, Saturated Fat 3 g, Trans Fat 0 g, Carbohydrate 58.3 g, Fiber 6.9 g, Protein 16.5 g, Cholesterol 0 mg

Ingredients:

• 5-6 ounces dry pasta- fettucine, linguini, orechiette, etc.
• 3 cups fresh broccoli, steamed
• 1–2 tablespoons olive oil
• 1/2 white onion
• 4 fat garlic cloves
• 1/2 cup raw cashews, soaked (or hemp seeds) see notes
• 1 cup veggie broth (or 1 cup water and boulllion)
• 1-2 tablespoons nutritional yeast
• 1 teaspoon white miso paste
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt

Instruction:

1. Set salted water to boil in a large pot and cook pasta according to directions. During the last 2-3 minutes, add the broccoli to the pasta, and cook for few minutes until tender. Drain.
2. Heat oil over med-low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, mustard salt. Blend until creamy and smooth.
3. Drain the pasta and broccoli, and toss with the Vegan Mac and Cheese Sauce and toss, and gently warm over low heat.
4. among bowls.
5. with optional Vegan Cheesy Sprinkle.

A Week of Realistic High Protein Meals (Vegan)

FAQ

What is the most popular vegan food?

What are good vegan foods?

• Fruits and vegetables.
• Legumes such as peas, beans, and lentils.
• Nuts and seeds.
• Breads, rice, and pasta.
• Dairy alternatives such as soymilk, coconut milk, and almond milk.
• Vegetable oils.

What should a vegan eat when broke?

What to cook for my vegan friends?

• CHEESY MEXICAN TORTILLA BAKE…. …
• SWEET POTATO, CHICKPEA AND SPINACH COCONUT CURRY.
• VEGAN STUFFED RICOTTA SHELLS.
• VEGAN LAZY DAY TOMATO BISQUE… …
• SMOKY WHITE BEAN POTATO STEW WITH BROILED POBLANO PEPPERS.
• CLASSIC VEGAN NOODLE SOUP.
• BUFFALO HUMMUS.
• 4 INGREDIENT CHOCOLATE ICE CREAM.