Best vegan recipes

are some clear and detailed vegan recipes that you can try at home!

Vegan Lentil Soup

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

1 cup dry green lentils

4 cups vegetable broth

1 can diced tomatoes

2 teaspoons ground cumin

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.

Add the carrots and celery and cook for another 2-3 minutes, until the vegetables are tender.

Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the lentils are tender.

Serve hot, garnished with fresh parsley.

Vegan Mushroom Risotto

Ingredients:

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

2 cups sliced mushrooms

1 cup Arborio rice

4 cups vegetable broth

1/4 cup nutritional yeast

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.

Add the mushrooms and cook for another 5-7 minutes, until the mushrooms are tender.

Add the Arborio rice and stir to coat in the oil.

Add the vegetable broth, 1 cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.

When the rice is cooked and the mixture is creamy, stir in the nutritional yeast, salt, and pepper.

Serve hot, garnished with fresh parsley.

Vegan Quinoa Salad

Ingredients:

1 cup quinoa

2 cups vegetable broth

1 can chickpeas, drained and rinsed

1 cucumber, chopped

1 red bell pepper, chopped

1/2 cup chopped fresh parsley

1/4 cup olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions:

Rinse the quinoa and add it to a large pot with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the quinoa is tender and the liquid is absorbed.

In a large bowl, combine the cooked quinoa, chickpeas, cucumber, red bell pepper, and parsley.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the quinoa salad and toss to combine.

Serve chilled or at room temperature.

Vegan Black Bean Tacos

Ingredients:

1 can black beans, drained and rinsed

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Corn tortillas

Toppings: sliced avocado, diced tomatoes, chopped cilantro, hot sauc

Instructions

Heat the olive oil in a large skillet over medium heat Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.

Add the red bell pepper, cumin, chili powder, salt, and pepper. Stir to combine.

Add the black beans and cook for 5-7 minutes, until heated through and slightly mashed.

Warm the corn tortillas in a dry skillet or on a griddle.

Assemble the tacos by filling each tortilla with the black bean mixture and desired toppings.

Serve hot.

Vegan Lentil Shepherd's Pie

Ingredients:

2 cups cooked lentils
1 onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon olive oil
Salt and pepper to taste
Mashed potatoes
Instructions:

Preheat the oven to 375°F.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.

Add the carrots and cook for another 5-7 minutes, until the carrots are tender.

Add the lentils, frozen peas, vegetable broth, tomato paste, salt, and pepper. Stir to combine.

Simmer the mixture for 10-15 minutes, until the liquid is reduced and the mixture is thick.

Spread the lentil mixture in the bottom of a baking dish.

Spread the mashed potatoes on top of the lentil mixture, covering it completely.

Bake for 25-30 minutes, until the mashed potatoes are lightly browned.

Serve hot.

Vegan Chickpea Curry

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 can coconut milk
2 teaspoons curry powder
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.

Add the chickpeas, diced tomatoes, coconut milk, curry powder, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the flavors have melded and the chickpeas are tender.

Serve hot.