Top 10 Plant Based Recipes for 2021

Top 10 Vegan Recipes 2021 Vejii

We’ve Gathered Our Favorite Plant Based Recipes to Make Vegan Eating Easier Than Ever!

Cooking from home rather than heading out to your local vegan restaurant can actually be more enjoyable than you might think! 

But, making easy vegan meals and means finding the right plant based recipe that’s full of flavour, so you don’t have to skimp out on eating delicious food from the comfort of your own home.

From rich and savoury to creamy and sweet, there’s something for everyone – even the pickiest of eaters.

Looking for Vegan Dessert? Got that!

What about a Healthy Vegan Dinner? We’ve got that too.

And those delicious vegan pancakes you’ve heard about, we found the recipe!

Whether you’re a seasoned vegan eater or just trying it out, we’ve gathered some of our top vegan recipes for you to explore. 

We hope you’ll enjoy them too!

Vegan Recipe #1: Vegan Quesadillas with Mushroom Bacon

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Vegan Recipe #1: Vegan Quesadillas with Mushroom Bacon

Rainbowplantlife-Vegan-Quesadillas

Vegan Quesadillas are anything but boring, especially when you add mushroom ‘bacon!’ I’ve always been a fan of protein-rich breakfast, and this one hits the mark.

  • Author: Nisha Vora
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Ingredients

  • 2 cups (~225g) shredded vegan cheese of choice 
  • 8 large flour tortillas (can use gluten-free tortillas)
  • Cooking oil of choice for cooking quesadillas 
  • For Serving: Avocado-Tomato Salsa (recipe below) or salsa of choice and/or vegan sour cream

Mushroom Bacon:

  • 8 ounces (~225g) of King Oyster mushrooms OR shiitake mushroom caps
  • 2 tablespoons tamari or soy sauce 
  • 1 tablespoon olive oil, plus more for brushing the pan
  • 1/2 tablespoon toasted sesame oil 
  • 1/2 teaspoon liquid smoke (optional but adds that nice smoky flavor)
  • 1/2 tablespoon pure maple syrup
  • 1/2 teaspoon smoked paprika (use more if not using liquid smoke)

Tofu Scramble:

  • 1 (14-ounce or ~400g) block of extra firm tofu 
  • 1/2 teaspoon kala namak, also known as Himalayan black salt (or just use sea salt)
  • Freshly cracked black pepper to taste 
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika 
  • 3 tablespoons nutritional yeast 
  • 1/4 cup (60mL) unsweetened plain nondairy milk
  • 1 tablespoon olive oil

Avocado Tomato Salsa:

  • 1/2 pint cherry tomatoes (~150g), quartered
  • 1/2 small red onion, chopped 
  • 1/4 cup chopped cilantro (~15g)
  • 1 jalapeño, diced 
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt 
  • 2 small ripe avocados (or 1 large ripe avocado), diced

Instructions

  1. First, make the Mushroom Bacon. 
  2. While the mushrooms are marinating or are in the oven, make the Tofu Scramble.
  3. Assemble the quesadillas. Spread an even layer of the vegan cheese (1/2 cup) onto one of the eight tortillas. Arrange 1/4 of the tofu scramble on top (about 1/3 cup) and 1/4 of the mushroom bacon on top. Place another tortilla on top to cover.
  4. Lightly grease a large skillet with a bit of oil and place over medium heat. Once the skillet is hot, add the prepared quesadilla to the skillet. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla, resulting in a nice crispy exterior. Cook the quesadillas for 2-3 minutes or until nicely browned on one side, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas. 
  5. Serve the quesadillas with the Avocado-Tomato Salsa or salsa of your choice and vegan sour cream, if desired.

Mushroom Bacon:

  1. Adjust oven rack to center position and preheat oven to 350°F./175°C. Fit a cooling rack onto a rimmed baking sheet and then line it with a sheet of parchment paper (or aluminum foil). Brush the parchment paper with a bit of olive oil. 
  2. Slice the mushrooms. If using King Oyster mushrooms, slice lengthwise into 1/8th- to 1/6th-inch slices. If using shiitake mushrooms, slice lengthwise into 1/4-inch thin slices.
  3. Combine the tamari, 1 tablespoon olive oil, sesame oil, liquid smoke, maple syrup, and smoked paprika in a shallow dish and whisk to combine.
  4. Add the sliced mushrooms, and stir gently to combine. Marinate the mushrooms at room temperature for at least 20 minutes, or up to 60 minutes. 
  5. Arrange the mushrooms in a single layer on the baking sheet.
  6. Bake the mushrooms for 20 minutes. Flip mushroom slices carefully with a thin spatula and continue baking until they are well-browned and chewy but crisp, about 20 minutes longer.
  7. Remove from the oven and transfer the mushrooms to a paper towel-lined plate to drain any excess oil.

Tofu Scramble:

  1. Press the tofu: place the block tofu on a cutting board lined with paper towels. Cover the tofu with paper towels and then place a heavy cookbook or skillet on top of the tofu block. Press for at least 10 minutes, or up to 30 minutes.
  2. Crumble the pressed tofu with a fork or your hands into large chunks.
  3. Mix together the kala namak (or sea salt), black pepper, turmeric, paprika, and nutritional yeast in a small bowl. Pour in the almond milk and whisk to combine. 
  4. Heat a large skillet over medium-high heat. Once hot, add the olive oil. Then add the crumbled tofu and break it apart as needed with a wooden spoon or spatula. Add the spice mixture and stir until well combined. Cook for 5 to 7 minutes until the tofu is lightly browned.

Avocado Tomato Salsa:

In a bowl, combine all of the ingredients except for the avocado and stir to combine. Then add in the avocado and gently toss to combine, taking care not to mash the avocado. Taste, and add more salt or lime juice as needed.

Notes

Vejii Nisha Portrait - Vegan Recipes &Amp; Cooking

This recipe is from Nisha Vora of Rainbow Plant Life.

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Vegan Recipe #2: Blender Banana Pancakes (Gluten-Free!):

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Vegan Recipe #2: Blender Banana Pancakes (Gluten-Free!)

Blender-Banana-Pancakes-1-Blender-30-Minutes-10-Ingredients-Required-Super-Quick-Easy-And-Delicious-Minimalistbaker-Glutenfree-Pancakes-Blender-Pancakes-Recipe-6

Vegan Pancakes have to be one of my favorite easy vegan meals to make and keep on hand for a snack. Also – I personally am not a morning person, so I love to make extra and warm them in the oven for a yummy vegan breakfast alternative. I’ve even made these and took them on road trips as a quick protein and carb ready vegan snack, especially as it’s not always easy to find vegan restaurants with quick food on the go!

  • Author: Minimilist Baker
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Ingredients

  • 2 small ripe bananas (yellow with brown spots), ~ 1 cup mashed
  • 2 ¾ tsp baking powder
  • 12 Tbsp maple syrup (or sub stevia to taste // or omit)
  • 1 Tbsp melted dairy-free butter or avocado oil (plus more for cooking)
  • 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
  • 2 large eggs* (free-range, organic when possible)
  • 1/2 cup dairy-free milk (cashew and almond are best)
  • 1/3 cup oat flour (ensure gluten-free)
  • 1 cup almond flour (not almond meal)
  • 1/4 cup gluten-free flour blend (sub whole wheat, unbleached all purpose, or spelt if not GF)

FOR SERVING optional:

    • Nut butter or vegan butter
    • Berries, bananas, or other fruit
    • Maple syrup or raw honey
    • Seed Cycling Mixes

Instructions

  1. In a high speed blender add peeled ripe bananas, baking powder, maple syrup, melted butter or oil, vanilla, eggs, and dairy-free milk. Cover and pulse a few times until just combined (being careful not to over-mix).
  2. Add oat flour, almond flour, and gluten-free flour blend and pulse again a few times until just combined (a few clumps are okay — be careful not to over mix). Set aside and let rest 5 minutes.
  3. Heat a skillet over medium heat. Once hot, reduce heat to low, add a bit of oil to coat the pan, and swirl the oil to coat the pan. Wait 1 minute for the oil to heat, then pour on roughly 1/4-cup amounts of batter, only as many as will fit comfortably in the pan. Then cover and cook for 3 minutes or until the underside is golden brown, bubbles appear on top, and the edges appear dry.
  4. Uncover, flip carefully, and cook for 3 minutes more uncovered or until the underside is golden brown. Repeat until all batter is used — as recipe is written, about 10 pancakes. Alternatively, store leftover uncooked batter covered in the fridge up to 2 days and cook as needed.
  5. Serve as is, or top with nut butter or dairy-free butter, fruit, and maple syrup or honey of choice. Store cooled pancakes covered in the refrigerator up to 2-3 days, or in the freezer up to 1 month. Best reheated in the microwave or in a 350 degree F (176 C) oven until hot.

Notes

Minimalist Baker Pic - Vegan Recipes &Amp; Cooking

This Recipe is From The Minimalist Baker.

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Vegan Recipe #3: Ultimate Chilli Con Carne (Chilli with ‘meat’):

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Vegan Recipe #3: Ultimate Chilli Con Carne (Chilli with ‘meat’)

Vegan Chilli Con Carne

Now, this is the Vegan Chilli we’ve all been looking for! On cold days there’s nothing better than a hearty and warm vegan chilli. It’s filling, delicious, and healthy. To top it off, it’s easy to make. I love to make a big batch and store some in my freezer for quick meals on busy days.

  • Author: Gaz Oakly
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Ingredients

  • 3 tbs Rapeseed Oil
  • 1 Red Onion, chopped fine
  • 3 Cloves of Garlic, minced
  • 1 Fresh Red Chilli, sliced fine
  • 1 Red Pepper, cubed
  • 2 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 2 tsp Ground Cinnamon
  • 2 tsp Cayenne Pepper
  • 3 cups Chopped Tomatoes
  • 1 & 1/2 cups Red Kidney Beans
  • 2 Seitan Steaks, recipe here
  • 6 King Oyster Mushrooms
  • 1 small Pumpkin, peeled & de-seeded
  • 1/3 cup Good Quality Dark Chocolate
  • Pinch of Sea Salt & Pepper
  • Handfull Chopped Coriander

Crème Fraîche:

  • 1 cup/250g Raw Cashew Nuts
  • 4 tbs Lemon Juice
  • Pinch of Salt & White Pepper
  • 1/2 cup/120ml Filtered Water
  • Guacamole
  • 2 Ripe Avocados
  • 1/2 Red Onion, chopped fine
  • 1 Small Red Chilli
  • Juice of 1 Lime
  • 1 Tomato, deseeded & chopped fine
  • Handful Coriander, chopped fine
  • Pinch Salt & Pepper

Instructions

Notes

Gaz Oakley Avant Garde Vegan - Vegan Recipes &Amp; Cooking

This recipe is from Gaz Oakley.

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Vegan Recipe #4: Mind-Blowing Vegan Mac and Cheese

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Vegan Recipe #4: Mind Blowing Vegan Mac and Cheese

Mind Blowing Vegan Mac And Cheese

Okay, I have to admit, mac and cheese is my not-so-guilty pleasure. Especially now that I can make it vegan! Ever since I was a kid something about mac n cheese just made me feel warm, safe and cozy. This one doesn’t fail to hit the mark. Also, again, another easy vegan recipe that doesn’t take long to throw together when you’re craving food and fast! You can also easily substitute Gluten Free Noodles to make this meal Gluten Friendly!

  • Author: Broma Bakery
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Ingredients

  • 2 cup raw unsalted cashews
  • 16 oz large elbow noodles
  • 3 cups unsweetened almond milk
  • 1 cup Bob’s Red Mill Nutritional Yeast
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon vegan butter
  • 1 teaspoon dried thyme

Instructions

  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a rolling boil for the pasta. Carefully scoop out a cup of water and pour it into a smaller bowl over your cashews. Soak cashews for 15 minutes in water until soft.
  3. Cook pasta for 7 minutes, until al dente. You don’t want your pasta to be fully cooked, as it will continue to cook when you bake it later on. Drain pasta and set aside.
  4. In a small bowl stir together all the spices and salt.
  5. Drain cashews and transfer to a blender or food processor. Add in the spices, nutritional yeast and 2 cups of the almond milk. Blend on high speed until creamy. Add in remaining cup of almond milk and blend again. Mixture will be thin, but this is correct!
  6. Toss pasta with vegan cheese sauce, then pour mixture into a baking pan (we used an 8″x11″ oval baking pan). Set aside.
  7. To make the breadcrumb topping, heat the vegan butter in a small saucepan over medium heat. Add in panko breadcrumbs and thyme and cook until fragrant and lightly golden. Sprinkle over macaroni.
  8. Cook for 10 minutes, then remove from oven and allow to cool slightly before devouring!!!!!!

Notes

Sarah Crawford Broma Bakery - Vegan Recipes &Amp; Cooking

This Recipe is From Sarah Crawford of Broma Bakery

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Vegan Recipe #5: Creamy Mushroom Vegan Risotto

10 Ingredient 40 Minute Creamy Mushroom Vegan Risotto Cheesy Umami Flavorful So Delicious Vegan Glutenfree Risotto Plantbased Twospoons 4 1 1 - Vegan Recipes &Amp; Cooking

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Vegan Recipe #5: Creamy Mushroom Vegan Risotto

10-Ingredient-40-Minute-Creamy-Mushroom-Vegan-Risotto-Cheesy-Umami-Flavorful-So-Delicious-Vegan-Glutenfree-Risotto-Plantbased-Twospoons-4

The very first time I had risotto I literally looked at the person next to me and said, “how is this even real.” My mouth was so overwhelmed by the richness in flavour I could barely imagine how I had lived my life without this dish for so long. Then came along the vegan risotto of my dreams. Seriously, you’ve got to try this. Did I mention this is a great meal for impressing your non-vegan friends with, they’ll be surprised when they find out no dairy was used in this creamy decadent dish.

  • Author: Hannah of Two Spoons
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
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Ingredients

For the risotto:

  • 1 white onion (about. 250g)
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar

Instructions

  1. Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  2. Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  3. While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  4. Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.

    TIPS FOR THIS RECIPE

    In fact, my top trick to getting perfect risotto is to keep stirring!

    Stirring the rice helps to release the starches, which results in a creamier risotto. If you don’t stir, the rice will likely become a thick solid mixture. And likely will bind to the bottom of the pot. We don’t want that! So, if I can give you any advice for making this risotto, it’s to keep a close watch, and stir often.As for what type of rice to use for making risotto? There are three types of recommended rice, and my favourite is arborio. It’s starchy and creamy, and relatively easy to find at most generic grocery stores. I also like to use it to make rice pudding.

Notes

Hannah Two Spoons - Vegan Recipes &Amp; Cooking

This Recipe is From Hannah Sunderani of Two Spoons.

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Vegan Recipe #6: Cauliflower Buffalo Wings

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Vegan Recipe #6: Cauliflower Buffalo Wings

Cauliflower-Buffalo-Wings-Bosh-Recipe

This vegan dish is a staple in many of the vegan restaurants you’ll visit, and once you try it you’ll understand why. Cauliflower has quickly become one of the most versatile veggies for creative vegan meals. You’ll find cauliflower used for rice, crusts, taco fillings, and these yummy buffalo wings! The crunchy coating really takes this recipe above and beyond. We hope you enjoy it as much as we do!

  • Author: Henry & Ian of Bosh TV
Scale

Ingredients

  • 1 large head of cauliflower
  • 150g plain flour
  • 300ml plant-based milk
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 100g panko breadcrumbs
  • 120g dairy-free butter
  • 200g buffalo hot sauce

For The Ranch Sauce:

  • 150g cashew nuts
  • 150ml plant-based milk
  • 1 tbsp lemon juice
  • 2 tsp garlic powder
  • 3⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • handful fresh parsley
  • 4 chives

Instructions

  1. Preheat oven to 180°C | Line 2 baking trays | Small saucepan of boiling water on a high heat | Food processor or liquidiser
  2. Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly
  3. Meanwhile, break the cauliflower into florets and cut the stem into bite-sized pieces
  4. Put the flour, plant-based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter | Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs.
  5. Tip the cauliflower into the batter and toss to coat | Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated| Spread the cauliflower pieces over the lined baking trays and bake for 20 minutes
  6. Meanwhile, melt the dairy-free butter in the microwave and stir in the hot sauce
  7. After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated | Put the tray back in the oven for 20–25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy | Remove from the oven
  8. While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or liquidiser and whizz for 1–2 minutes until smooth and creamy | Transfer to a serving bowl | Finely chop the parsley and chives and add most of them to the sauce, reserving a little for garnish
  9. Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and with the ranch dip on the side

Notes

Bosh Tv Vegan Chefs - Vegan Recipes &Amp; Cooking

This Recipe is From Ian & Henry of Bosh TV

Keywords: vegan, cauliflower, wings

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Vegan Recipe #7: Spicy Basil and Sesame Tofu Stir Fry

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Vegan Recipe #7: Spicy Basil and Sesame Tofu Stir Fry

Spicy Basil And Sesame Tofu Stir Fry

As my family was moving from a meat and potatoes lifestyle to healthier, more nutritious options, stir fry quickly became a go to dinner. It’s easy to make, full of flavour, and filling too! This is a great way to get your fix of veggies in one meal.

  • Author: Sheil Shukla
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Ingredients

FOR TOFU:

  • 1 block (14 oz) extra firm tofu, drained
  • 1 tablespoon soy sauce
  • 2 tablespoons all purpose flour
  • 1 tablespoon corn starch
  • 1/8 teaspoon ground white pepper, optional
  • 1 tablespoon neutral cooking oil
  • FOR SAUCE:
  • 2 tablespoons vegetarian mushroom oyster sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sambal oelek or sriracha, to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave, maple syrup, or desired sweetener
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame seeds (black and/or white)
  • 1 teaspoon toasted sesame oil

FOR STIR FRY:

  • 1 medium-sized green bell pepper, cut into bite-sized pieces
  • 1 medium-sized red bell pepper, cut into bite-sized pieces
  • 1 can (15 oz) baby corn, drained, rinsed, and cut into bite-sized pieces (*2)
  • 1 tablespoon neutral cooking oil
  • 1/2 cup loosely packed basil (*3)
  • Cooked brown rice for serving
  • Additional basil and sesame seeds for garnish, optional

INGREDIENT NOTES:

  • I’ve used bell peppers and baby corn here but you can of course use any combination of vegetables including (but not limited to) cabbage, carrots, broccoli, cauliflower, snow peas, etc
  • Either Thai basil or Italian basil work fine for this dish. I used a combination of the two!

Instructions

  1. Drain and press tofu for one hour. As I’ve mentioned in my prior tofu recipes, I highly recommend investing in a tofu press if you cook with tofu even somewhat frequently. Alternatively, you can place the tofu between two plates or pans and place a few heavy items on top. There are many tutorials for this online if you simply search “how to press tofu” on Google.
  2. Preheat oven to 425F.
  3. Drain water from tofu press, and pat tofu block dry with a clean kitchen towel or paper napkin. Cut pressed tofu into bite sized pieces and place in a large bowl. Evenly drizzle over 1 tablespoon soy sauce and toss gently until well combined.
  4. Mix together all purpose flour, corn starch, and white pepper. Spread flour mixture evenly onto a large plate then add the tofu pieces. Toss gently until evenly coated. Drizzle 1 tablespoon oil over the coated tofu and toss gently once more until evenly coated. Place tofu in a single layer on a parchment-lined baking tray. Bake for 15 minutes, remove from oven, flip each piece over, and return to oven for an additional 10-15 minutes. Remove from oven once lightly browned.
  5. While the tofu is baking, prepare the sauce by combining all sauce ingredients in a bowl and mixing well. Set aside.
  6. For the stir fry, heat a large wok or sauté pan to medium-high heat. Add bell pepper and stir until softened and partially browned, about 8 minutes. Add baby corn and heat for 2-3 minutes longer. Add the sauce and heat for 30 seconds. At the very last moment prior to serving, add the baked tofu and basil and stir well to combine. Serve immediately with rice and enjoy!

Notes

Sheil Shukla Spicy Basil And Sesame Tofu Stir Fry - Vegan Recipes &Amp; Cooking

This Recipe is from Sheil Shukla

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Vegan Recipe #8: Easy Vegan Pizza

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Vegan Recipe #8: Easy Vegan Pizza

Easy Vegan Pizza Vegan Hugs

So, let’s be real – what’s life without pizza? Pizza is one of those easy comfort foods we all crave from time to time, or maybe more often than not! This vegan pizza won’t disappoint. 

  • Author: Melissa Huggins of Vegan Hugs
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Ingredients

Pizza Dough:

  • 1 cup warm water
  • 1 packet fast-acting yeast
  • 2 cups all-purpose flour
  • 2 tablespoons olive oil (+ more for seasoning crust)
  • 2 tablespoons sugar , divided
  • 1 teaspoon salt (+ more for crust)
  • ½ teaspoon garlic powder

Toppings:

  • ½ cup marinara sauce (more if preferred)
  • homemade vegan mozzarella cheese , sliced (or store-bought cheese)
  • ½ cup fresh basil , chopped
  • 1 ½ teaspoons Italian seasoning (*optional)

* Makes 2 10-inch pizzas.

* If the yeast doesn’t foam up after 7- 10 minutes, start with a new packet. Make sure the water is warm, but not too hot or it won’t work.

 

Instructions

Pizza Dough

    1. Preheat oven to 500 degrees F.  (yup, as hot as it goes).
    2. Stir yeast and ½ tablespoon sugar into warmed water until dissolved. Let it sit for 7-10 minutes, until foamy.
    3. In a large bowl, add the flour, garlic powder, salt and remaining sugar. Whisk to combine. Add the activated yeast to the bowl along with the olive oil. Mix until all ingredients are well combined and form a dough. If dough is too sticky, add a couple tablespoons of flour.
    4. Form the dough into a ball and place back in the bowl (*lightly dust bowl with flour before placing the dough ball in). Completely cover the bowl with a damp napkin or hand towel for 30 minutes or until dough doubles in size.
    5. *You’ll need a pizza pan or large cutting board ready to transfer the pizza into and out of the oven, but you won’t be cooking on it. The pizza will be cooked on parchment paper only.
    6. Place a large piece of parchment paper over your work area (about the size of your pan). Dust the paper with flour so you can spread your dough easily. * Cut the dough in half using a wet knife. This recipe makes two 10-inch pizzas. I make one pizza at a time. While one is cooking, I’ll prepare the other. 
    7. Using your hands, spread dough across the parchment paper into a round pizza shape to your desired thickness. I spread the dough pretty thin because it rises while cooking. The edges should be slightly thicker to form a pillowed crust.
    8. To season your crust, lightly brush with olive oil and sprinkle with salt and Italian herbs.
    9. Using a spoon, spread the sauce evenly over the pizza and top with the mozzarella.
    10. Carefully slide the parchment paper onto your pan to transfer to the oven. Now slide the parchment paper back off your pan and directly onto the middle oven rack.
    11. Bake for 10-15 minutes, until the crust is golden brown. The pizza cooks fast so keep an eye on it.

Notes

Melissa Huggins Vegan Hugs - Vegan Recipes &Amp; Cooking

This Recipe is From Melissa Huggins of Vegan Hugs

Keywords: vegan pizza, pizza

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Vegan Recipe #9: Flourless Black Bean Olive Oil Brownies

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Vegan Recipe #9: Flourless Black Bean Olive Oil Brownies

Flourless Brownies Gluten Free Vegan

As a gluten intolerant gal, finding deserts that I can actually eat wasn’t always easy. And, when I did find a gluten free vegan treat it was usually dry and over-sweetened to cover the terrible texture. Thankfully, vegan chefs like Jerelle Guy have changed the game with flourless options that taste amazing while still maintaining that soft texture baked goods should have.

  • Author: Jerrelle Guy
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Ingredients

Instructions

  1. Preheat the oven to 350 degrees and have a 7″X11″ baking dish oiled and lined with parchment nearby.
  2. Melt the chocolate chips with the 2 tbsp of olive oil (in the microwave or over a double boiler) and mix until smooth. Set aside.
  3. In a food processor, puree the black beans, remainder of the olive oil, coconut sugar, and vanilla extract until completely smooth. Transfer to a large mixing bowl, and stir in the melted chocolate.
  4. In a clean stand mixer with whisk attachment or in a bowl with a handheld beater, beat the liquid from the can of black beans on high until completely frothy, about 5 or so minutes. Set aside.
  5. In a small bowl, sift the cacao powder, baking soda and salt together to remove the lumps. Mix to combine well, and then add it into the bowl with the pureed black beans. Mix to combine, and then fold in the frothy black bean liquid gently until just combined. Don’t overmix it. Transfer the batter to the oiled baking dish, and spread evenly.
  6. Alternate spooning small dollops of the almond butter, peanut butter, and tahini over the brownie mix. Then drizzle over the melted chocolate, Using a toothpick or a chopstick like me, and drag it gently through the dollops, swirling just along the surface until you’re happy with the design. Plop in the oven and bake for 45ish minutes or until a toothpick comes out clean. Remove from the oven and chill in the freezer for an hour before slicing to keep the surface from over cracking when you go to cut it.

Notes

Keywords: vegan brownies, vegan, gluten free

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Vegan Recipe #10: Vegan Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie 9 2 - Vegan Recipes &Amp; Cooking

 

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Vegan Recipe #10: Vegan Chocolate Bourbon Pecan Pie

Chocolate-Bourbon-Pecan-Pie-9

I’m no stranger to a cup of tea and a slice of pie, as long as it’s as delicious and decadent as this Chocolate Bourbon Pecan Pie! And if you’re gluten free like me, feel free to change up the dough, because this pie is worth your time.

  • Author: Eva Agha of The Curious Chickpea
Scale

Ingredients

Instructions

Blind bake the pie crust:

  1. Preheat the oven to 350 ºF.
  2. Roll out the pie dough on a piece of parchment paper. Dust the parchment paper and the dough with flour and gently hit the dough with rolling pin to flatten it out and soften it a little to prevent cracking as you roll. Roll away from you and rotate the pie dough with each roll about 1/6″ of a turn so that the dough is rolled out evenly and in a circle. Add more flour as needed as you rotate the dough to prevent sticking or flour your rolling pin if needed. If the edges crack just press them back together with your hands.
  3. Once you’ve rolled the dough out to fit into the pie dish, fold it in half and then half again to create a triangle. Transfer this to the pie dish so the point sits in the middle of the pan and then unfold to fill the dish. Gently ease and don’t stretch the dough to fit into the pan, then trim the excess from the edges, leaving about 1/2″. Fold the dough under and crimp between your thumbs or press with a fork onto the edges of the pie dish.
  4. Loosely cover the pie dough with plastic and place it in the freezer for about 30 minutes to thoroughly chill and firm back up. Once the dough is firm to the touch line the dough with aluminum foil and fill with sugar.
  5. Bake the pie dough for 45 minutes, or until the dough is a pale golden color. It will get cooked further so we are only partially par-baking it. Remove from the oven and let cool for a few minutes before removing the sugar, which can be saved and baked with or used to blind bake more pies.

Make the chocolate bourbon pecan pie:

  1. Toast the pecans while the pie dough is blind baking. Line the nuts on a baking tray and bake for 10-15 minutes or until they are a shade darker and small toasty. Let cool.
  2. Whisk together the ground flax and plant milk vigorously for 30 seconds. Let sit 10 minutes to turn thick and gloopy.
  3. Add in the melted butter, brown sugar, maple syrup, and flour and whisk to combine into a sticky batter. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie.
  4. Pour the batter into the par-baked pie crust and smooth the top. Arrange the remaining 1/2 cup of pecan halves along the rim and a few in the center to make a star shape.
  5. Bake the pie at 350 ºF for 35-40 minutes, or until the filling is just set. Let cool completely before serving.

You can use either pecan halves or halves and pieces, but note you’ll want to save the full halves for decorating the top of the pie. You can use a store-bought pie crust if you prefer, still follow the instructions to blind bake.

Notes

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