Top 10 Must-try Plant-based Recipes from the Best Cookbook

Are you looking for delicious and healthy plant-based recipes to add to your repertoire? Look no further! We have rounded up the best plant-based recipes from the most popular cookbooks on the market today. From easy weeknight dinners to decadent desserts, we’ve got something for everyone. So pull out your pots and pans and get ready to start cooking! Here are the top 10 must-try plant-based recipes from the best cookbook.

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1) Chili sin care

Chili sin carne is a delicious plant-based version of the classic chili dish. This hearty recipe is packed with flavor and requires only a few simple ingredients. The main ingredients are canned black beans, canned diced tomatoes, onion, garlic, and spices. For added flavor, you can also add jalapeno peppers, bell peppers, and cumin.

This chili is easy to make and can be cooked in a single pot. First, sauté the onions and garlic in a large pot until softened. Then, add in the black beans, diced tomatoes, and spices. Simmer for 20 minutes or until the flavors combine. To serve, top with diced red onions, shredded cheese, sour cream, or your favorite toppings.

This vegan chili sin carne is sure to be a crowd-pleaser! It's great for weeknight dinners or for serving at parties. It can also be frozen for easy meal prep. Enjoy! Next up on our list of must-try plant-based recipes from the best cookbook is Maple Dijon Tempeh Bowls. This dish combines all the flavors you love in one bowl: sweet maple syrup, tangy Dijon mustard, and nutty tempeh. The star ingredient is tempeh – a high-protein fermented soy product that has a chewy texture when cooked. Start by marinating tempeh cubes in a mixture of Dijon mustard, olive oil, maple syrup, garlic powder, onion powder, and paprika. Once marinated, bake the tempeh cubes in the oven until lightly golden brown. While the tempeh bakes, prepare roasted sweet potatoes and Brussels sprouts. Assemble all the components into bowls and enjoy this delectable and nutritious dinner. For extra protein and fiber, feel free to add quinoa or other grains to the bowls. Or, if desired, try adding roasted veggies such as cauliflower or broccoli. Serve these Maple Dijon Tempeh Bowls with an extra drizzle of maple syrup overtop. Another excellent plant-based recipe from the best cookbook is Roasted Cauliflower Soup. This creamy soup is loaded with vitamins and minerals, thanks to its base ingredient — cauliflower. Begin by preheating your oven and cutting cauliflower florets into small pieces. Spread them onto a baking sheet, drizzle with olive oil, season with salt and pepper, and then roast for about 25 minutes. Once cooled, puree the cauliflower florets together with vegetable broth in a blender until smooth. Add in some minced garlic and herbs such as thyme or oregano for extra flavor. For added richness and creaminess, stir in some full-fat coconut milk before pouring the soup back into the pot. Bring it to a simmer over medium heat and continue cooking until heated through. Taste and adjust seasonings accordingly. Ladle the Roasted Cauliflower Soup into individual bowls and garnish with crunchy croutons, freshly chopped parsley, or a dollop of vegan sour cream. Serve immediately and enjoy. These three recipes from the best cookbook offer an abundance of flavorful options for those looking for delicious plant-based meals. All three dishes require minimal effort yet offer maximum satisfaction. Whether it’s an appetizer, entrée, or side dish, each recipe brings something special to the table. From savory chili sin carne to nutrient-packed Maple Dijon Tempeh Bowls, there’s something here to please everyone’s palate.

2) Southwest Tofu Scramble

This delicious plant-based breakfast dish is a great way to get a protein-packed start to the day. With tofu, bell peppers, and an array of herbs and spices, it will tantalize your taste buds with the flavors of Mexico.

To make this Southwest Tofu Scramble you will need:



- 1 block extra firm tofu

- 2 tablespoons of olive oil

- 1/2 onion, diced

- 1 red bell pepper, diced

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1/2 teaspoon smoked paprika

- 1/4 teaspoon oregano

- 1/4 teaspoon garlic powder

- Salt and pepper to taste

- 2 tablespoons nutritional yeast

- 1/4 cup of fresh cilantro leaves, chopped

To prepare your tofu scramble, start by draining the excess water from the tofu and pressing it between two towels to remove even more moisture. Once it's pressed, crumble the tofu into small pieces. Heat the olive oil in a large skillet over medium heat and add the onion and bell pepper. Cook for 3 minutes until the vegetables are soft and fragrant. Add the garlic and cook for an additional minute. Then add the crumbled tofu and stir until combined. Add all of the spices, nutritional yeast, and salt and pepper to taste. Cook for 8-10 minutes, stirring occasionally until the tofu is lightly browned and cooked through. Finally, stir in the cilantro leaves and serve hot with your favorite toppings.

This Southwest Tofu Scramble makes a wonderful, hearty breakfast that can be served with tortillas, toast, or even on its own. Enjoy!

3) Chickpea and Lentil Curry

This vegan and gluten-free recipe for Chickpea and Lentil Curry is sure to be a crowd-pleaser. This flavorful dish is packed with protein, fiber, and nutrients, making it a great meal for any night of the week. The combination of chickpeas, lentils, spices, and coconut milk creates a rich, creamy curry that will warm you up from the inside out.

To make this recipe, begin by sautéing onion and garlic in a pan over medium-high heat. Then, add in curry powder, garam masala, cumin, and turmeric. Stir to combine and cook until fragrant. Next, add in your canned chickpeas and lentils and stir to combine. Add in some diced tomatoes, coconut milk, and a pinch of salt. Allow the mixture to simmer for 10 minutes or until it reaches your desired consistency.

Once the chickpea and lentil curry is finished cooking, garnish with freshly chopped cilantro or parsley. Serve with cooked brown or basmati rice or quinoa and enjoy!

4) Zucchini Noodles with Peanut Sauce

This recipe for Zucchini Noodles with Peanut Sauce is a delicious and healthy way to enjoy a plant-based meal. The dish is simple to make, flavorful and nutrient dense. To make it, you’ll need zucchini, peanut butter, soy sauce, sesame oil, garlic, chili flakes, and ginger.

To begin, use a spiralizer to create the zucchini noodles or use a vegetable peeler to make thin strips. Then, heat a pan over medium heat and add in the zucchini noodles. Cook for about 5 minutes, until the noodles are tender.

In a separate bowl, whisk together the peanut butter, soy sauce, sesame oil, garlic, chili flakes, and ginger until everything is combined. Once the noodles are done cooking, pour the peanut sauce over them and mix everything together. Serve the Zucchini Noodles with Peanut Sauce with a sprinkle of chopped scallions or peanuts for an extra crunch. Enjoy!

5) Eggplant Lasagna

Eggplant lasagna is a delicious and nutritious vegan dish that can be enjoyed by the whole family. The eggplant provides a great texture and flavor, while the marinara sauce adds a little extra zing. The layers of creamy ricotta cheese and flavorful vegan Parmesan cheese make this dish irresistible.

To prepare the eggplant, slice it into thin slices and brush it lightly with olive oil. Place the slices in a single layer on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 10 minutes or until the slices are golden brown and tender.

In the meantime, you can start preparing the marinara sauce. Heat a pan over medium heat and add some olive oil. Sauté garlic and onion for a few minutes, then add crushed tomatoes, oregano, basil, and salt. Simmer for about 15 minutes or until the sauce thickens.

In an 8x8 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices on top, followed by 1⁄2 cup of ricotta cheese, 1⁄4 cup of vegan Parmesan cheese, and a sprinkling of oregano and basil. Top with another layer of eggplant slices and pour the remaining marinara sauce on top. Finish with the remaining ricotta cheese, vegan Parmesan cheese, oregano, and basil.

Bake in a preheated oven at 350°F (180°C) for 25-30 minutes or until the cheese is melted and bubbly. Let cool slightly before serving. Enjoy your delicious vegan eggplant lasagna!

6) Quinoa Salad with Black Beans and Corn

If you're looking for a hearty and healthy plant-based meal, look no further than this delicious quinoa salad with black beans and corn. This colorful dish is packed with protein, fiber, and flavor! To start, cook the quinoa according to package directions. Next, sauté some garlic and onion in a bit of oil until fragrant. Then add in the black beans, corn, diced tomatoes, and chili powder. Allow the vegetables to cook until tender before stirring in the cooked quinoa. Finally, season the mixture with salt and pepper and top with fresh herbs and your favorite dressing. Serve warm or cold for a light lunch or dinner option that everyone will love.

7) Roasted Cauliflower with Tahini Sauce

This delicious and healthy plant-based recipe is sure to be a hit at your next dinner party. Roasted cauliflower is combined with a tangy and creamy tahini sauce for an irresistible combination of flavors.

Start by preheating the oven to 400 degrees Fahrenheit. Then, trim off the bottom of the head of cauliflower and cut into 1-inch florets. Spread the florets onto a baking sheet and drizzle with olive oil and sprinkle with salt. Roast for 20 minutes, stirring halfway through.

Meanwhile, prepare the tahini sauce by combining tahini, garlic, lemon juice, water, and salt in a blender or food processor. Blend until smooth and creamy.

Once the cauliflower is done roasting, combine it with the tahini sauce and stir to combine. Serve warm or cold, topped with additional salt and pepper, fresh herbs, and sesame seeds. Enjoy!

8) Grilled Portobello Mushroom Burgers

Portobello mushrooms are the perfect plant-based substitute for a burger patty. They are juicy and flavorful, making them a delicious vegan option for a grilled burger. To make these burgers, start by prepping your portobello mushrooms. Remove the stems and use a spoon to scrape out the gills. Brush each mushroom cap with olive oil and season with salt and pepper. Place them on the grill and cook for 5-7 minutes per side, until they are tender and have grill marks.

To assemble your burgers, top each grilled mushroom with your favorite vegan condiments and toppings. Try adding vegan mayonnaise, ketchup, lettuce, tomato, onion, pickles, and avocado. Serve on a whole grain bun or a lettuce wrap for a low-carb option.

These Grilled Portobello Mushroom Burgers are a flavorful and satisfying meal that everyone will enjoy. For an extra flavorful burger, marinate your mushrooms in a mixture of garlic, oil, balsamic vinegar, and herbs before grilling.

9) Sweet Potato Black Bean Enchiladas

If you’re looking for a delicious and comforting meal, these Sweet Potato Black Bean Enchiladas are the perfect choice! This plant-based recipe is full of flavour and nutrition. Made with sweet potatoes, black beans, corn, and your favourite Mexican spices, these enchiladas will satisfy even the pickiest eaters.

To start, you’ll need to prepare the filling by sautéing onions and garlic until softened. Then add in diced sweet potatoes, black beans, corn, and your desired Mexican spices. Cook for about 5 minutes until everything is heated through. Now it’s time to assemble your enchiladas. Start by laying out the tortillas, filling each one with some of the sweet potato mixture. Roll them up and place them into a greased baking dish. Top with your favourite vegan cheese and bake at 375°F for 20-25 minutes until golden brown and bubbly.

Serve these Sweet Potato Black Bean Enchiladas with a dollop of guacamole and some fresh cilantro. They make a great entrée for any dinner or lunch, or serve them as an appetizer. You can also freeze any leftovers for a quick meal another day. Enjoy!

10) Vegan Chocolate Cake

Nothing beats a classic vegan chocolate cake! This delicious recipe is sure to satisfy any sweet tooth. The cake is light, fluffy, and filled with rich chocolate flavor. It’s perfect for a special occasion or just because.

To make this vegan chocolate cake, you’ll need all-purpose flour, baking soda, baking powder, cocoa powder, sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract. Start by preheating the oven to 350°F and greasing an 8-inch cake pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, and cocoa powder. In a separate bowl, whisk together the sugar, oil, almond milk, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

For the frosting, you’ll need vegan butter, cocoa powder, powdered sugar, and non-dairy milk. Beat the butter until creamy. Add in the cocoa powder, powdered sugar, and non-dairy milk and mix until smooth. Spread on top of the cooled cake.

Serve your vegan chocolate cake and enjoy! This cake is sure to be a hit at any gathering or dinner party.

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