6 Vegan Recipes That Are Guaranteed To Make Your Taste Buds Sing

If you love to eat as much as we do, then you’re probably looking for ways to make eating more appetizing and less bland. This might be tricky in a world where everything has become so vegan-friendly and meatless; however, there are still ways to get your fill of yummy plant-based foods without having to miss out on anything. You don’t need to sacrifice your taste buds when you go vegan either. Yes, giving up animal products will mean giving up certain types of dishes usually made with them but that doesn’t necessarily mean the dish is off-limits forever or that it can’t be substituted with something equally delicious instead. Thanks to the countless vegans and other omnivores who have taken the time to discover and share their recipes with everyone else through blogs and online food communities, you now have access to an abundance of delectable dishes that are guaranteed not only to make you feel better but also those around you too! Here are some of our favorite vegan recipes:

Lentil Soup With Sweet Potatoes And Basmati Rice

This wholesome, protein-rich Indian-inspired soup is the perfect starter for a vegan meal. Sweet potatoes add a healthy dose of vitamin A, while lentils are a great source of minerals and fibre. The ginger and cumin add an exotic flavour, while the turmeric and garam masala add a touch of exoticism to the whole meal. The French boule is a perfect vessel for this wholesome stew. Adding a side of basmati rice makes for a complete and filling vegan meal. Enjoy! For the soup - 1 cup brown lentils - 2 medium potatoes, cubed - 2 medium carrots, sliced - 4 sage leaves - 2 bay leaves - 2 cups water For the rice - 1 cup rice - 2 tbsp ghee or oil - 2 cups water - Salt as per taste

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Easy Mung Bean Burger With Mushroom Compound Butter

Mung bean burgers are great because they can be made ahead of time, frozen and thawed and still taste great. Serve them with a simple mushroom compound butter or with sliced tomatoes and lettuce. The butter can be stored in the refrigerator for a few days. You can also freeze it in ice cube trays and then transfer them to a freezer bag for future use. Mung bean burgers can also be made using other legumes such as soybeans. For a gluten-free version, you can use gluten-free rolled oats instead of mung beans. For the burgers - 1 cup black mung beans, soaked overnight - 6 cups water - 2 tbsp garlic, finely chopped - 1 tsp ginger, finely chopped - 2 tbsp cumin, coriander and sesame seeds, to taste - 1 tsp paprika - 3 tbsp fresh coriander leaves, chopped - salt to taste For the butter - 2 tbsp canola oil or ghee - 1 tsp mustard seeds - 1 tsp sesame seeds - 1 tsp cumin seeds - 1 green chilli, finely chopped - 1 tsp turmeric, finely chopped - 2 fresh curry leaves

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Stuffed Cabbage Roll With Portobello Burgers

This recipe is absolutely decadent. It can be served as a main course or as an appetizer. It is inspired by the stuffed cabbage roll found at many restaurants. The cabbage roll is stuffed with a sauce made with a blend of herbs and spices. The burger filling is made with a mushroom-walnut pate. The pate can be made ahead of time and refrigerated for a few days. For the cabbage roll - 1 large cabbage, chopped - 2 tbsp olive oil - Salt as per taste - Paprika as per taste - 1 cup vegan bouillon - 1 cup cashews, raw - 1 cup red lentils, washed and soaked overnight and cooked - 1 cup water - 2 tbsp tomato purée - 1 tbsp onion, finely chopped - 2 tbsp garlic, finely chopped - 2 tbsp ginger, finely chopped - 2 tbsp cinnamon - 2 tbsp cardamom - 1 tsp black pepper - 1 cup mango, chopped - 2 cups tomato, chopped - 2 tbsp walnut powder - 2 tbsp cinnamon powder - 2 tbsp nutmeg powder For the mushroom pate - 2 tbsp olive oil - 3 portobello mushrooms, caps removed and sliced - 1 cup walnut powder - 2 tbsp garlic, finely chopped - 2 tbsp ginger, finely chopped - 2 tbsp cinnamon powder - 1 tbsp cardamom powder - 1 tsp black pepper powder

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Roasted Butternut Squash Tacos

Tacos are a classic Mexican food. This roasted butternut squash taco recipe is a unique twist to the classic. It is also a great lunch option as it can be made in under an hour. The roasted butternut squash is seasoned with Mexican spices and served on a corn taco shell. You can make the tacos ahead of time and refrigerate them until serving time. You can also vary the spices by using your favourite Mexican seasoning blend. For the filling - 1 large butternut squash, peeled and chopped - 1 tsp cumin, ground - 1 tsp Mexican oregano, ground - 2 Mexican bay leaves, ground - 2 tbsp olive oil For the tacos - Corn taco shells - 2 large butternut squash, peeled and finely chopped - 2 red onions, finely chopped - 2 tomatoes, finely chopped - 2 jalapeno peppers, finely chopped - 1 tsp cumin, ground - 1 tsp Mexican oregano, ground - 1 tsp Mexican bay leaves, ground - 1 tsp salt, to taste - 2 tbsp olive oil - 1 cup cilantro, finely chopped - Salt as per taste

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Baked Tofu with Smoky Tomato Sauce

This is a great vegan dinner recipe. The tofu is marinated in a tangy, sweet and smoky tomato sauce. The tofu can be baked or steamed. You can also grill or fry the tofu. These tofu tacos are a great snack option. For the tofu - 8 oz block of firm tofu - 2 tbsp olive oil - 2 cups tomato, finely chopped - 2 red onions, finely chopped - 2 green chillies, finely chopped - 2 tbsp coriander, finely chopped - 2 tbsp salt - 2 tbsp sugar - 2 tbsp tamarind, finely chopped For the sauce - 2 tbsp ghee or oil - 1 tsp mustard seeds - 1 tsp sesame seeds - 1 red chilli, finely chopped - 2 green chilli, finely chopped - 2 tbsp coriander, finely chopped - Salt to taste - 1 cup tomato, finely chopped

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Vegan Blueberry Breakfast Bake

This vegan breakfast bake can be made in less than an hour. It is filled with nutritious ingredients, making it a great option for everyone. It can be served warm or cold. The recipe is gluten-free and dairy-free, making it suitable for anyone looking to shift towards a vegan diet. For the filling - 1 cup blueberries, washed and drained - 1 cup rolled oats - 1 cup almond milk - 2 tbsp maple syrup or honey - 2 tbsp vanilla essence - 1 cup cashews, washed and drained - 2 tbsp coconut cream, or coconut milk - 2 tbsp all-purpose flour - 2 tbsp coconut oil - 1 cup blueberries, washed and drained For the baking - ¾ cup all-purpose flour - 1 tbsp baking powder - ¼ tsp salt - 2 tsp vanilla essence - ¾ cup unsweetened almond milk - ½ cup coconut cream or coconut milk - 2 tbsp olive oil

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Conclusion

There are many ways to enjoy plant-based foods and many great recipes to try. If you’re vegan, you can enjoy delicious vegan dishes that are healthy for you and for the planet. If you’re not vegan, you can enjoy healthy, delicious recipes without harming animals.