Now that we eat a mostly whole foods plant based diet, we have chances to do that every day! Here are our top easy vegan recipes for beginners.
First up in our easy vegan recipes for beginners: Cauliflower Tacos! This fan favorite recipe stars our crispy breaded cauliflower (baked, not fried), which are reminiscent of the texture of fish tacos. Add to that refried beans and silky Yum Yum Sauce and they’re all about one thing: big flavor!
This vegan spaghetti with creamy marinara sauce is creamy, cozy, comforting and so darn good. The sauce is supremely savory: garlic, shallots, and capers all work together with cashew cream to make as much umami as possible. This is always a hit with everyone around the table: and usually one or two friends will ask for the recipe. It’s one of our tried and true easy vegan recipes.
Loaded sweet potatoes is one of our favorite easy vegan recipes. And you won’t believe the flavor in these Mexican sweet potatoes! They’re the perfect blend of sweet and savory. The spicy pico de gallo is the perfect complement to the light sweetness of the potato. Topped with creamy cilantro sauce made out of a secret vegan ingredient (cashews!), it’s a little bit of heaven.
This homemade vegetable soup recipe is all things comforting, featuring turmeric and lots of veggies. You know that noodle soup that your mom made you growing up? This one tastes like a cross between that and an elevated version of canned soup. It was actually inspired by recovering from an illness, so it’s got a limited ingredient list. Use it as a template and you can other veggies to your liking! If we were making it into a more filling soup, we’d add can of drained and rinsed white beans, and add some baby spinach in the last few minutes of cooking.
This jackfruit BBQ sandwich tastes just like pulled pork, nestled on a bun with tangy coleslaw! Your friends and family won’t believe it’s vegan. Fruit that seems like meat? After tasting it, we’re 99.9% sure you’ll also be on the jackfruit BBQ train! First you’ll make a barbecue sauce that’s perfectly balanced with sweet, tangy, savory, and a little boozy. Then you’ll saute your green jackfruit and let it simmer until the jackfruit takes on the boozy, tangy flavor. Serve it on a bun with vinegar coleslaw (or creamy coleslaw with vegan mayo).
These vegan tacos are a bit outside the box, since the filling is made of quinoa! The quinoa filling is toasted and filled with taco spices and lime. Then combine it with a bell pepper slaw, spicy cashew cream, and feta cheese, and you’ve got a new level of delicious. Oh and pickled red onions for color and crunch!
Another at the top of our easy vegan recipes, this Chickpea Salad Sandwich! It’s quickly becoming a fan favorite, and it works for both vegetarian and vegan diets. Essentially a vegetarian chicken salad sandwich using chickpeas, the chickpea salad features mashed chickpeas, celery, green onion, a little mayo, and a pop of lemon. We served this one up with hummus spread on both sides of the bread, and it added an extra dimension. Use vegan mayo for the vegan version, which is available at many mainstream groceries and online.
This one’s the best veggie stir fry out there. The homemade teriyaki sauce is so easy to make: it takes just 4 ingredients and 5 minutes. The teriyaki also has no refined sugar, instead relying on maple syrup! Combine it with nutrient dense brocolli, bell peppers, and tempeh, and you’ve got a satisfying and protein-filled meal. It’s become a serious go to in our house for easy vegan recipes.
This coconut lentil curry is another in our fan favorite easy vegan recipes, and a quick way to get to something on the table that tastes like it’s been cooking all evening! This is not an authentic Indian or Thai curry, just a coconut lentil curry inspired dish that’s a fast dinner idea. It has a fairly short ingredient list, so it’s feasible to make on a weeknight. The base of the curry is simple: just lentils, coconut milk, Thai curry paste, and tomato paste. It’s also a great way to eat your dark leafy greens! Throw in handfuls of any of your favorite greens; this recipe calls for baby spinach.
These tacos have a special theme, and it’s a color: green! These “verde” vegan tacos are full of fresh flavors, featuring green lentils, green cabbage, and a bright green cilantro drizzle. They’re one of our easy vegan recipes you can whip up on a weeknight.
This soup is one of our most comforting easy vegan recipes, full of tangy tomato, peppery basil, and those lovely pasta dough balls that are gnocchi. Not all gnocchi are vegan (homemade gnocchi are traditionally not), but our favorite brand of gnocchi is vegan and we’ve linked to it in the recipe. It’s easily accessible and makes it simple to enjoy an 100% plant-based bowl of Italian goodness.
Many times when we think of easy vegan recipes, we tend to think towards dinner ideas. But we wanted to give you some breakfast inspiration too! This Homemade Acai Bowl is a tangy purple smoothie made of acai berries and tropical fruit, topped with vibrant toppings of all kinds. Acai pulp can be found in the frozen section in most groceries or online. It’s absolutely worth finding some if you can; the flavor is unique and it makes for a special treat.
If we’re talking easy vegan recipes for beginners, this one is probably the easiest breakfast you’ll ever make. Promise. The instant oatmeal mix takes just 5 minutes to put together and makes enough for breakfasts throughout the week. Then each morning, just add water and microwave for 2 minutes! It’s a genius life hack that makes for simple mornings. Top with nut or seed butter for a filling breakfast.
Of course, what’s a list of easy vegan recipes without a good chili? This savory, hearty quinoa vegan chili is packed with protein and is gluten-free as well. It’s got lots of veggies and the secret ingredients are a bit of adobo sauce from a can of chipotle chili peppers in adobo (available at most groceries in the international foods aisle). Check out Famous Chili Recipes for more chili.
Italian cuisines place little emphasis on making matters simple, when it comes to making supremely elegant, Chianti-style veal with big artful miso glaze, rare salmon in a brown, a good clamshell of puff pastry and an impressive amount of vegetables scattered with spices. While this “simple” results in a delicious meal, it can be extremely difficult to do it proper if you are over hungry – and in most cases made a job of at least forty minutes shopping.
You’re right to be frustrated, but when you participate in a Mediterranean diet, you should be looking for fantastic rich flavors and nutritionally-rich, fat-burning herbs long before you even board a flight to Australia or Greece in search of the best ingredients to pair with your digested kiwi-flavored pastas.
The best way to learn how to compensate for your feelings of deprivation and avoid the over-eating catastrophe at the restaurant is to begin with a plain ol’ trial and error process: for instance, starting with a bad tomato and goes on to a great whole-grain plain cheese, having a pasta-heavy meal with some sugary fruit juice, some cheesy omelets, and digging out a tin of pasta sauce so you can make tomato with yellow chicory and butter. You’ll soon be feeling hunger pangs for a properly filled 30 minutes with no effort at all.
Then, on the other hand, the Italian way From Salt to Pepper really is to find boozey-fruity teriyaki tossed with bread-curl-y crusted, otherworldly vegetables with mushrooms, and a side of fresh cumin beans or Tuscan over-the-top (the best way to describe it in Italian is as: “Omilia’s finest”). With all the gratefully-baked oven-roasted spaghetti regions, the Cento (and perhaps even frosco, which is not into weight loss…it never turned out with the most abysmally-cooked beef…I once lost 2 kilos from eating but only 4 – with a strong headache…) and one-armed that never worked, to name a few well-ordered, flavorful meals – you’ve got a hunger that will respect its limit for a good bit of time, until you pour grasslands with a sometimes-fierce blend of stress and health…practically endangering your soul to a fitful night rest (any old awakening, no matter how hardly, most likely will foment fullness). You truly think that this kind of exhausting diet is effortless? You’re right – certainly not when it comes to the prodigious quantities of simpleton wine and seafood designed as entrees for sushi.
This is an area of science that seems a little too “random”, too far-outs to worry about; and I do believe that Italian cuisine contains excellent “balanced, nutrient-rich, vegetarian and vegan-friendly ingredients”; if you have the time and energy; if your go-to diet is under thirty minutes, and if you are savored with good seafood; I can assure you that yours is a more satisfactory working diet outcome than your formidable Australian competitors.
Then again, if you’re determined and skilled with your willpower one day and are now disheartened when the hunger-planet doesn’t refine the cost-benefit chains (in a non-theatrical, not pejorative feel lose for adjectives) of your new repertoire until “time-out”; if you know that your battle is not yet over even though you neighbors directed you in superior ways; and if you know that all there is to be gained and suffered is ahead of you, in your Italian food-soaked, protein- and carbs-rich-vast-beyond-your-of, for you…then you have no other choice – real fat loss is bound to come your way. I guess I was sleeping when an idea came to me to write a New Week’s Cravings: Italian Food article for one, dry, and completely loss…EXCEPT you get more regular diet communication out of it than will all you need from me!
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