10 Most Delicious and Easy Vegan Recipes You Must Try at Home

You can also call them vegan chicken nuggets. These are family-friendly, flavourful, and protein-packed. Made with simple and wholesome ingredients, it is a great recipe for kids and adults alike! These tofu nuggets have a crispy, crunchy, and well seasoned breaded exterior, with a soft meaty-like interior. The recipe is healthy and easy to make. Get some tofu, cut it into cubes and marinate it in a seasoned mixture of dijon, miso, water, and seasonings. Keep it aside for at least 10 minutes. Then dip the the tofu into the slurry of corn starch and coat it with seasoned bread crumbs. After that bake it in the oven at 425F/220C for 15 minutes, flip and bake the other side for 10 more minutes, until crispy and browned. And voila! Your tofu nuggets are ready, enjoy them with bbq or plum sauce.

This is a such a comforting and easy to make recipe which even a newbie cook can do. The vegan baked beans are the perfect blend of savoury and sweet, and smoky spiced. Truly, you will never buy baked beans from a can again. Once you try the baked beans from scratch there is no going back. All you need to do is cook up the onion, add the sauce and spices, toss in the navy beans and cook in the oven, covered for one hour. For the navy beans, you can choose to buy canned and pre-cooked. Or, buy them dry and boil to cook as per the packet instructions. Both work just the same in this recipe but just make sure that the beans are cooked before starting. These are best enjoyed with toast. You may also try baked beans stuffed into potatoes or served with hash browns. They taste delicious!

Who doesn’t love mac and cheese? No one right?! I have heard no soul complaining about the mac and cheese or never craving it. So, here we have the creamy, cheesy vegan cauliflower mac and cheese. Made with an easy, thick and velvety vegan cauliflower cheese sauce poured over macaroni. You must be aware that cauliflower is the chameleon of the vegetable kingdom. It blends into any recipe very well and tastes of course nothing but delicious. This recipe comes together in 20 minutes, for a quick and easy dinner that your family will adore. It’s such a simple way to sneak in some veggies too! So, start by simmering the ingredients (minus the macaroni) in a saucepan until the cauliflower is very soft, about 15 minutes. Then transfer to a mixer and blend until smooth. Add the smooth sauce back to the saucepan. Meanwhile, boil the macaroni in a separate pot until al-dente. Then, scoop the macaroni into the saucepan and mix everything together. And done! You’ve got yourself a quick and easy, cheesy and creamy pasta dish.

They are oven baked, and a much healthier alternative to the deep-fried restaurant version, yet just as satisfying! It is a delicious caramelized and comforting dish. These sweet potato fries are served with vegan homemade ranch dip. All-n-all these sweet potato fries make a great snack, appetizer or side dish to serve with dinner. And they’re a huge hit for all types of eaters. So, slice the sweet potato into thin strips as the thinner you slice your wedges, the crispier your sweet potatoes will be. The wedged skin end must be about 1/2 inch thick.  Then spread them on two half-sheet baking trays for optimal space. Make sure the wedges are not too crowded. Then bake them at 450/230 degrees to get crispy wedges. Serve them hot with homemade ranch which can be simply made with coconut yogurt and dried dill, and it’s so addictive!

These vegan lemon bars are the perfect balance of sweet and tart, made with a gluten-free cookie crust, and a tangy lemon meringue filling to top. It’s very easy to make these vegan lemons bars. And it begins with baking the crispy cookie crust, then adding the filling. First, make the crust using oat flour, almond flour, coconut oil and agave. Begin by blind-baking the crust until golden and crispy. Next you’ll work on the filling: a lemon meringue style filling that’s soft, sweet and tangy. The filling takes just 4-ingredients to make: lemon juice, granulated sugar or what i like to use instead is manuka honey, coconut cream, and arrowroot flour. Plus a pinch of turmeric (optional) for a vivid yellow colour. Add all the ingredients to a saucepan and cook on medium-heat until thickened to a custard consistency and gelatinous texture, about 10 minutes. Pour the filling over the crust and place back in the oven to bake until the edges are lightly browned, about 15 minutes. Let cool for 30 and then transfer to the fridge to chill-out. And that’s it, our vegan lemon bars are ready to be devoured.

Acai is famously known for being a superfood, because it’s packed with antioxidants. Acai bowls are a great summer recipe to enjoy for breakfast or snack time. This acai bowl recipe is thick, sweet, smooth and refreshing, made with mixed berries and frozen acai puree. Then topped with favourites  like banana and crunchy granola. The ingredient list is minimal and you can whip this recipe together in just minutes. Simply toss everything into your blender and mix together until smooth and creamy. The best tip for achieving a thick acai bowl is to use frozen banana or the O.G. dairy-free, soft-serve ice cream, made primarily of frozen bananas. Acai bowls are traditionally topped with banana and granola. But feel free to top with whatever you like! For this recipe, you can top it with strawberries, banana, granola, coconut flakes and peanut butter. So there you have it! A deliciously smooth, creamy, sweet and fruity acai bowl that you can enjoy for a refreshing summer breakfast or snack.

This vegan crunchwrap supreme is made with vegan queso, vegan “ground meat,” crunchy tortilla, lettuce, salsa, tomatoes and avocado. Wrapped neatly together and pan-fried into a crispy, hand-held tortilla pocket. All-in-all the recipe is easy to make, requires minimal ingredients, protein-packed, and is full of flavour. It literally is a gift of all feasts, especially to those who love warm, comforting, Mexican-inspired dishes. Start by frying up the vegan “ground meat” with some taco spice. Alternatively, you could use extra-firm tofu for this recipe, breaking it up with your hands into “ground meat” chunks for similar consistency and frying up with the taco spice. Finally, chop the veggies: tomatoes, lettuce, and cilantro, and mash the avocado with a fork. To build the crunchwraps, add the ingredients to the centre of a large (10-inch) tortilla, starting with the vegan queso, followed by the vegan ground meat, a layer or tortilla chips, tomatoes, lettuce, cilantro, and avocado. Next, take the wrapped tortilla pocket and fry it in a light drizzle of olive oil, (folded side down on the the skillet), until it’s golden brown and sealed together. About 2 to 3 minutes. The heat from warming the tortillas will seal the folds together. Nothing else needed! Flip and brown the other side until golden. Then transfer to a plate and cut in half to reveal the gorgeous layers inside. Then, enjoy your much deserved food coma. 

They are oven-roasted, rustic, and crispy on the outside with a soft interior. Certainly, it’s a recipe to please all eaters, vegan or not. Enjoy this insanely addictive recipe as a side dish or appetizer. It’s delicious served alongside salads to add some heartiness to the meal. Begin by boiling the potatoes of varied size in a pot of salted water until fork tender, 20 minutes. When the potatoes are cooked, drain and pat dry. Then transfer to a parchment paper-lined baking sheet and smash each with a fork. The more you smash to flatten the potatoes, the crispier they will be. If you want them really crispy than give them a good smash. If you want a more fluffy interior, then only smash to slightly flatten them. Drizzle the smashed potatoes with olive oil and sprinkle generously with sea salt. Bake at 400F/200C for 40 to 45 minutes. Or until the potatoes are crispy and golden browned. No need to flip! Our crispy smashed potatoes are ready .

Another cauliflower dish we have on board is cauliflower buffalo wings. If you haven’t tried them before, boy you are in for a treat. They are so easy to make, and the perfect vegan and healthy substitute for chicken wings. These vegan cauliflower buffalo wings are baked not fried, making it a pretty healthy options for wings. It begins by chopping the cauliflower into florets and dipping into a spiced flour mixture for the breading. Then baking the florets in the oven until crispy and golden. When the florets are nice and crispy, you can toss the cauliflower florets in the BBQ sauce. And that’s pretty much all you need to know for making this gorgeous cauliflower wings recipe. It’s really easy and straight forward, and the perfect fix for any chicken wing craving. These cauliflower wings are healthy, wholesome, full of flavor, crispy and so comforting. They’re best enjoyed straight out of the oven with homemade vegan ranch for dipping.

And our number one vegan dish is beet brownies. This recipe is so fudgy, decadent, and chocolatey. You won’t believe we’ve snuck beets into the batter! The texture is spot on for a delicious tasting brownie recipe that you’ll create time and again. This recipe proves that cooking with beets has never been sweeter. Beets and chocolate go together so well! You don’t need to be a master baker to master this recipe. Anyone can do it. The main tip for perfecting beet brownies is to ensure that the beets are cooked, not raw and pureed before adding to the brownie batter. You can buy pre-cooked beets from the grocery store, or cook them yourself on the stove top in a pot of boiling water until fork tender (about 1 hour), peel and chop. In addition, melt the chocolate chips and butter together, and let it cool slightly while we bring together the other ingredients. Combine all the ingredients together with a hand mixer (flax egg, sugar and other dry ingredients, melted chocolate and pureed beets). Then, transfer to a 8×8-inch square baking dish. Sprinkle the tops with a handful more of the chocolate chips. So there we have it. A delicious beet brownie recipe that’s moist, fudgy, chocolatey and vegan! They’ve got a gorgeous red velvet hue, and you’d never know it was from pureed beets! This recipe is a huge hit with both the vegans and the non-vegans.

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