
Aren’t you tired of those annoying recipe posts that talk about the history of the food instead of showing you the recipe?
Me too. So here you will get a simple list of amazing vegan recipes that you can make for your family. Without any of the fluff. Enjoy :)
Appetizers
- Vegan Avocado Toast
- Cauliflower Wings
- Cucumber and Hummus Bites
- Edamame appetizers
- Sweet Potato Stuffed Mushroom
- Tempeh Chips
- Cheesy Vegan Poppers
- All-Purpose Vegan Dough for crackers, bread, pizza
Entrees
- Alfredo Pasta
- Middle Eastern Couscous
- Orzo Mediterranean Pasta Salad
- Stuffed Sweet Potatoes
- Tofu Breakfast Sandwich
- Tomato and Cucumber Salad- Oil-free
- Parmigiano Tofu
Desserts
- Avocado and Chocolate Mousse
- Banana Bread
- Banana Ice Cream
- Chocolate Chips Cookies
- Mango and Coconut Chia pudding
- Peanut Energy Balls
- Oats Energy Balls
- Mini Chocolate Peanut Pie
Sauce
- Tomato Sauce
Appetizers
1- Vegan Avocado Toast Appetizers
INGREDIENTS
• 1 vegan baguette
• 1 avocado
• 1 tsp lemon juice
• ½ cup cherry tomato
• 1 tbsp. balsamic vinegar
• 4–5 fresh basil leaves, chopped
• Salt and pepper
PREPARATION
- Slice the baguette and place in the oven under broil for 5 min
- Cut the avocado in half and remove the flesh and place in a bowl
- Mash the avocado flesh with a fork and add lemon juice
- Cover each slice of toasted bread with avocado puree
- Slice the cherry tomato in half and add on top of the avocado mixture
- Salt and pepper to taste
- Chopped basil and place on top
- Sprinkle balsamic vinegar on top
- Serve
2- Cauliflower Wings
INGREDIENTS
- 1 head cauliflower
- ¾ cup of flour
- 1 cup of soy milk
- A little garlic powder, salt, and pepper.
- 1 tbsp. olive oil
- ½ cup of hot sauce (“Red Hot” style)
- 1 tbsp. maple syrup or agave
PREPARATION
- Wash and cut 1 cauliflower into bite-sized pieces.
- Preheat the oven to 450 F
- Mix in a bowl, the flour, soy milk, garlic powder, salt, and pepper.
- Add the bouquet of cauliflower into the flour mixture.
- Mix well.
- Prepare a baking sheet with parchment paper and place the cauliflower on top
- Cook for 20 minutes
- In another bowl add olive oil, hot sauce, and maple syrup or agave
- Take the cauliflower out of the oven and pour it into the sauce, mixing well.
- Place the cauliflower back on the baking sheet and return to the oven for about 10 minutes. Serve immediately as is or with the dip of your choice!
3- Cucumber and Hummus Bites
INGREDIENTS
- 1 cucumber
- ½ cup hummus homemade or from the store
- 6 cherry tomatoes
- 2 tablespoon nutritional yeast
PREPARATION
- Cup the cucumber into slices
- Put one teaspoon of hummus on each slice of cucumber
- Cut the cherry tomatoes into half and put half of the tomato on top of the hummus
- Sprinkle with nutritional yeast
4- Edamame appetizers
INGREDIENTS
- 1 bag of Edamame (500G)
- 1 tsp. Sea salt
- 1 tsp. chili powder
- 1 lime
PREPARATION
- In a saucepan bring water to a boil, add salt and cook the edamame for 3 minutes
- Drain and dry the edamame
- Place in a large bowl
- Add the chili powder
- Add the zest of the lime and mix well.
5- Sweet Potato Stuffed Mushroom
INGREDIENTS
- 2 cup mushrooms
- 1 sweet potato
- ¼ cup olive oil
- ½ cup salsa
- ¼ cup nutritional yeast
- 1 tsp. garlic powder
- 1tsp onion powder
- 3 tbsp. fresh coriander
- salt and pepper to taste
PREPARATION
- Preheat the oven to 375 F
- Slice the sweet potato and half
- Remove the stem of the mushroom
- Place the mushroom in a bowl and add olive oil. Mix well
- Place mushroom and sweet potato on a baking sheet
- Cook mushroom for 12 minutes remove from the oven and reserve
- Cook sweet potato for another 18 minutes and remove from the oven
- Remove the flesh of the sweet potato and place into a bowl
- Add Salsa, nutritional yeast, garlic powder, onion powder, salt, and pepper and mix well
- Add the sweet potato mixture into the mushroom center
- Sprinkle with fresh coriander, serve
6- Tempeh Chips
INGREDIENTS
- 8 oz tempeh
- ½ tsp of onion powder, black pepper, salt, cayenne pepper, turmeric
PREPARATION
- Preheat oven to 400F
- Cut the block of the tempeh in half
- Then cut each of half diagonally
- Thinly slice the triangles
- Combine the spices in a small bowl
- Spray the tempeh with coconut oil (OPTIONAL)
- Sprinkle half of the spice blend over the tempeh
- Flip the tempeh and do the same again
- Place tempeh slices on a baking sheet with parchment paper
- Bake for 15 minutes
- Flip and bake for another 10 minutes or until tempeh is golden brown and crispy
HEALTHIER OPTION (OIL FREE): use air fryer instead of oil, I’ve tried both and they are great!!
7- Cheesy Vegan Poppers
INGREDIENTS
- 300g mashed potatoes
- ¾ cup steamed mix vegetables
- ¾ cup shredded vegan parmesan cheese
- ¼ tsp salt, black pepper, oregano
- Nutritional yeast
PREPARATION
- In a medium bowl, add all the ingredients, except the nutritional yeast
- Mix all the ingredients with clean hands
- Roll the mixture into small balls
- Roll the balls in nutritional yeast
- Bake in the air fryer for 10–15 min on high heat (400F)
- Enjoy while it’s warm and the cheese melts in your mouth
If you enjoyed these recipes, I have a full Vegan Recipes Video Course that you can check out here.
8- All-Purpose Vegan Dough for crackers, bread, pizza…
INGREDIENTS
- 350g extra firm tofu
- ¼ cup blended oats
- 2 tbsp nutritional yeast (optional)
- 2 tbsp hemp seeds (optional)
- ½ tsp salt, black pepper, oregano, onion powder
- Everything seasoning for a bagel (optional)
PREPARATION
- Wrap the tofu in a few pieces of paper towel
- Place heavy objects on the tofu (try cookbooks..)
- Leave it alone for at least 2 hours
- After 2 hours
- Preheat oven to 400F
- In a medium bowl, scramble the pressed tofu
- Add the spices
- Add the nutritional yeast and hemp seeds
- Mix everything well
- Add the blended oats
- Mix very well with your hands until it becomes a doughy texture
- Use your creativity, using the dough for crackers, bread, pizza…
- You can sprinkle the everything seasoning for a bagel on top of the dough
You have 2 baking options: conventional oven or air fryer
If you decide to bake using a conventional oven: Cover a baking sheet with parchment paper and bake for 20 min at 400F and broil for 2 min
If you use an air fryer: Bake for 15min at 400F
Be creative! You can stuff with vegan cheese, mixed vegetables, olives…
It’s crunchy outside and soft inside
9- Alfredo Pasta
INGREDIENTS
- 1 1/2 cup unsweetened soy milk
- 1 tbsp. Unbleached all-purpose flour
- 2 tsp. garlic powder
- 1 tsp. old style mustard or Dijon mustard
- ½ cup vegan Parmesan cheese
- salt and pepper to taste
PREPARATION
- In a large pot of boiling water, cook the pasta according to the method indicated on the package. Drain and reserve.
- Meanwhile, in another saucepan, over medium-high heat add the soy milk, flour, garlic powder, mustard. Pepper generously and add a pinch of salt.
- Let the sauce simmer for 20 minutes, add the parmesan.
- Add the sauce to the pasta and mix well to coat.
- Garnish with chopped basil
10- Middle Eastern Couscous
INGREDIENTS
- 1 1/4 cups boiling water
- 1 ½ cups couscous
- 2 Tbsp. olive oil
- 1 red pepper
- 1 cup cauliflower
- 1 onion
- 1 tsp. Moroccan spice or sumac
- ½ cup chickpeas
- ½ cup green olive
- salt and pepper to taste
- ¼ cup chopped mint
INSTRUCTIONS
- In a saucepan Bring water to a boil, remove from heat
- Add couscous cover and let it sit for 5 minutes.
- In a skillet, add olive oil and cook pepper, cauliflower, onion and spices over medium-high heat for 5 minutes.
- Mix well and remove from heat
- In a bowl add couscous, vegetable mixtures, olives, chickpea, mint and salt, pepper to taste
11- Orzo Mediterranean Pasta Salad
INGREDIENTS
- 1 1/4 cup orzo
- 1 cup cherry tomato
- 1 yellow pepper
- 1 cucumber
- ½ cup chickpea
- ¼ cup fresh basil
- 1 tbsp. oregano
- 1/3 cup olive oil
- 2 tbsp. white wine vinegar
- Salt and pepper to taste
INSTRUCTIONS
- Cook the orzo in boiling salted water for 8 to 10 minutes. Drain, rinse with cold water and put in a bowl.
- Cut the cherry tomato in half
- Cut the pepper in small cubes
- Cut the cucumber in small cubes
- Chop basil
- Add the orzo to a large bowl, add all vegetables, chickpea, basil, spices, olive oil, and vinegar and mix gently.
- Ideally, refrigerate about 2 hours for the mixture of flavors
12- Stuffed Sweet Potatoes
INGREDIENTS
- 2 sweet potatoes
- ½ cup of chickpeas
- 1 tomato chopped in cube
- 1 avocado
- 1 lime
- ¼ cup of green olives
- 1 teaspoon of oregano
- 1 pinch of salt
- ¼ cup fresh parsley
- ¼ cup tahini
- 1 tbsp. maple syrup
- Salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 350 ° F
- Cut the sweet potato in half and put it in a baking sheet covered with baking paper.
- Cook for about 30 minutes. Sweet potatoes should be tender when you prick them with a fork.
- Meanwhile, add the chickpeas and pour into a bowl with all the spices, tomatoes and olives. Mix well
- In another bowl, add avocado and lime juice, mash the avocado until you have a smooth texture. Add salt and pepper to taste.
- In another bowl, prepare the vinaigrette! Add the maple syrup to the tahini and mix well to combine.
- Take the sweet potatoes out of the oven, mash the skin a little with a fork.
- Place the mashed avocado on top
- Place the chickpea mixture on top and add the tahini mixture.
13- Tofu Breakfast Sandwich
INGREDIENTS
- 100g tofu
- 1 English muffin
- A handful of arugula
- 3 thin slices of tomato
- Cilantro
- Pinch of turmeric
- Pinch of salt and pepper to taste
- Brown mustard (use as much as you like) ;)
INSTRUCTIONS
- Toast the muffin while preparing the vegetables
- Cut the tofu in thin slices
- Cut 3 thin slices of tomato
- Season the tomato slices with salt, pepper, and turmeric
- Add the mustard on top of the toasted English muffin
- Stack tofu, tomato, arugula and cilantro on one side
- Close the sandwich and take a big bite.
14- Tomato and Cucumber Salad OIL FREE
INGREDIENTS:
- 2 cucumbers
- ½ cup cherry tomatoes
- ¼ cup of cut hearts of palm
- 2 tbsp lemon juice
- 2 tbsp pickle water
- Chopped dill
- Salt and pepper to taste
PREPARATION:
- Cut the cucumbers in small cubes
- Cut the cherry tomatoes in half
- In a bowl, add all the ingredients together
- Mix them well
- Oil-free and very healthy!
15- Parmigiano Tofu
INGREDIENTS
- ½ cup vegan grated Parmesan cheese
- 3/4 cup Panko bread crumbs
- 1 tsp. dry oregano
- ¾ cup almond milk
- 454 g extra firm tofu
- 2/3 cup commercial tomato marinara sauce
- 1/3 cup of olive oil
- Salt to taste
PREPARATION
- Preheat the oven to 375 F ˚
- Add the bread crumb and the oregano into a bowl
- In another bowl add the almond milk
- Cut the tofu into slices of just under 1 cm thick. Salt each slice on both sides.
- Dip the slice successively in almond milk and breadcrumbs.
- Add the tomato sauce on top of the slices
- Add the parmesan cheese on top
- Cook the tofu in the oven for 20 minutes until the crust is golden brown and crispy.
- Serve with a green salad and steam vegetables
16- Avocado and chocolate mousse
INGREDIENTS
- 2 mature avocados
- 3 tbsp. maple syrup
- ¼ cup coconut milk
- ¼ cup unsweetened cacao
- 1teaspoon vanilla
- 2 tbsp. grated coconut
PREPARATION
- Put avocados, maple syrup, coconut milk, cocoa powder, and vanilla in the bowl of a food processor or in a blender and blend until smooth and creamy.
- Scrape the walls if necessary.
- Put into the container of your choice
- Sprinkle with grated coconut and refrigerate for at least 1 hour.
17- Vegan Banana Bread
INGREDIENTS
- 3 crushed bananas
- ½ cup of canola or vegetable oil
- ½ cup granulated sugar
- ½ tsp. of vanilla essence
- 2 tsp. baking powder
- 1 tsp. of baking soda
- 1 ⅓ cup flour
PREPARATION
- Preheat oven to 350 ° F
- In a bowl, mash bananas
- Add oil, sugar and vanilla extract
- In another bowl mix dry ingredients
- Add the flour mixture to the banana mixture
- Pour into the bread pan
- Cook for an hour
18- Banana Ice Cream

INGREDIENTS
- 2 frozen bananas
- 50ml water/ plant-based milk
- 2 tbsp agave (optional)
- 1 Tsp cinnamon
INSTRUCTIONS
- Add the water to a blender
- Add the frozen bananas
- Blend them, scrape the sides if needed
- Add the agave
- Add the cinnamon
- Blend again
- After the consistency is achieved
- Freeze for 15 min and enjoy!
19- Vegan Chocolate Chips Cookies
INGREDIENTS
- ¼ cup apple sauce
- ¼ cup plant-based milk
- 1 tsp. of vanilla extract
- 1/2 cup of coconut oil
- 1/2 cup of brown sugar
- 1/2 tsp. of baking powder
- 1/4 tsp. of salt
- 1 tbsp. hemp seeds
- 1 cup flour
- ¼ cup almond flour
- 1 cup vegan chocolate chips
PREPARATION
- Preheat the oven to 350 ° F.
- In a large bowl, apple sauce, milk, vanilla, and coconut oil. Mix to combine and add the sugar.
- In another bowl mix flour, almond flour, hemp seeds, baking powder, and salt,
- Add the wet mixture to the dry one and add chocolate chips. Mix well.
- On a baking sheet lined with parchment paper, place balls about 1 inch in diameter.
- Bake 10 to 12 minutes or until cookies are browned.
20- Mango and Coconut Chia Pudding
INGREDIENTS
- 1 cup of coconut milk
- 1/2 cup plain yogurt
- 1/3 cup Chia seed
- 2 tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1 mango
- 3 tbsp. coconut flakes
PREPARATION
- In a bowl, whisk together the coconut and yogurt, chia seeds, maple syrup, and vanilla extract until well combined. Place in the refrigerator overnight.
- Cut the mango into small cubes
- To serve place chia pudding mixture in a container of your choice.
- Top with mango and coconut.
21- Peanut Energy Balls
INGREDIENTS
- 1 cup unsweetened shredded coconut
- ¼ cup agave
- 2 tbsp peanut oil/ melted coconut oil
- 1 tbsp peanut butter
- Pinch of salt
PREPARATION
- Add all the ingredients in a blender and blend until you get a homogeneous mixture
- Take 1 tbsp of the mixture and roll into a ball with your hands
- Refrigerate for 30 min
- Add the shredded coconut to a plate and roll the balls on it
22- Oats Energy Balls
INGREDIENTS
- 1 cup oats
- ½ cup almond butter
- ¼ cup peanut butter
- 2 tbsp. Maple syrup
- 2 tbsp. hemp seeds
- 1 cup unsweetened grated coconut
INSTRUCTIONS
- In a bowl, combine all ingredients except grated coconut.
- With a spatula or a spoon mix everything until well combined
- Make each ball with 1 tbsp. of the mixture
- Add grated coconut to a plate and roll the balls into it.
- Store in a refrigerator or freezer in an airtight container.
23- Mini Chocolate Peanut Pie
INGREDIENTS
- 150g dates
- 4 tbsp crunchy peanut butter
- 100g vegan chocolate (I recommend 70% or higher since the dates are already sweet)
- 250ml water
INSTRUCTIONS
- Cut the dates into small pieces
- In a small pan, over high heat, add the dates and the water.
- Mix for 3 min
- After 3 min, lower heat and mix until you get a homogeneous mixture
- Add this mixture into a blender and blend for 1 minute
- Add the date mixture and peanut butter to a small bowl and mix
- Heat the chocolate in the microwave for 30 seconds
- Remove it from the microwave, mix with a spoon and heat again for another 30 seconds
- If it’s still not completed melted, remove the chocolate from the microwave, mix, and heat again for 20 seconds
- Cover a small glass container with a plastic wrap
- Add the melted chocolate into it and the date/peanut mixture on top
- Spread the mixture evenly on top of the chocolate
- Freeze for 1.5 hrs
- Remove it from the plastic wrap and be happy!
If you enjoyed these recipes, I have a full Vegan Recipes Video Course that you can check out here.
24- Tomato Sauce- OIL FREE

INGREDIENTS
- 2 cups grape tomatoes
- ½ cup vegetable broth
- ½ tbsp minced garlic
- ½ tsp black pepper, oregano, salt
- ⅛ tsp red pepper flakes
- Fresh chopped basil
INSTRUCTIONS
- In a medium pot, over medium heat, add the garlic and all the seasonings (black pepper, oregano, salt)
- Mix for a few minutes until the garlic is golden brown
- Add the chopped basil and tomatoes. Mix well
- Add the vegetable broth, mix, cover the pot with a lid
- Cook on low heat for 5 min, stirring occasionally
- Pour the mixture in a blender and blend until you get a homogenous mixture
- Pour into a glass container
What did you think?
Did you enjoy these delicious vegan recipes? And how easy it was to find them in the post? Give this post some applause :)-
If you enjoyed these recipes, I have a full Vegan Recipes Video Course that you can check out here.