The vegan diet is a healthy lifestyle that requires people to give up products of animal origin (diaries, eggs, meat). By eating only vegetables, fruits, and plants, you will receive more nutrients, feel healthier and have more energy. Also, not only that you will feel great, but you will also look great because vegan food is an excellent ally in the weight loss process.
That’s why for all of you that are vegans, and even for the non-vegans that want to try something new, we reach out to 41 food bloggers.
We asked them one question:
What is your favorite vegan recipe?
We received a variety of recipes for soups, main dishes, snacks, and desserts. In this post, you have 41 vegan recipes. Some will introduce you to the cuisine of different countries (Mexican, Indian, French, Italian etc). There are some recipes that are super simple, for which you need only a handful of ingredients and under half an hour. Others are more complex recipes for which you are going to receive lots of praises from your family and guests.
🔥 Vegan Soup
Bintu – Recipes From A Pantry
My favorite vegan recipe is this spiced instant pot split pea soup.
Why? Because it is hearty, satisfying, healthy and made from everyday pantry staples.
I was inspired to create this recipe after having lunch with a Moroccan friend and tasting the flavors of her cooking. I came home and had to try and make something similar. I didn’t have the particular spices she had (she had something her mother sends to her from her native Morocco) but I could use this blend of cumin, coriander, cinnamon, and paprika to create something very similar.
I usually make this soup when the clocks change for winter. That’s the time when you first start to want these wholesome soups to warm you up in the dark. And then it comes out almost every week – I tend to make a big batch for supper and then can take the left-overs to work with me for lunch.
Of course, another reason I love this soup is that it is really easy to make. You just dump everything in the instant pot and cook the soup. And it is on the table in under 30 minutes. Perfect for lazy delicious meals.
Alix Strickland Frénoy – A Hedgehog in the Kitchen
I love Vegan purple carrot soup and make it, again and again, all year long. It is easy to make, unique and impressive and packed with flavor. An added bonus is that it’s healthy too!
Why purple carrot soup?
Purple carrots contain twice the amount of alpha and beta carotene. Enjoying them as part of your home cooking not only makes your recipes more beautiful but healthier too.
Carrots come in a variety of colors and each colored carrot tastes slightly different. Purple carrots are slightly sweeter than classic orange carrots which means that purple carrot soup has a lovely sweetness to it. Purple carrots are guaranteed to take any carrot recipe up a notch.
I also love how creamy purple carrot soup is. It can be hard to find really good vegan recipes that are creamy, but this soup contains coconut milk which makes it decadently creamy and vegan.
My husband and I buy our purple carrots at our local outdoor market here in Paris where we live. It is fabulous when the market comes alive with the colors and scents of all the local produce and we can come home and make purple carrot soup.
Nina Grey – A gorgeous Soul
I love this whole-food plant-based butternut squash soup for a lot of different reasons:
Apart from being completely plant-based, it’s healthy and super yummy! Every time I feel I’m about to get a cold or simply don’t feel well, I prepare this mighty soup and don’t get sick. I swear, it’s like magic – or more precisely the ginger, garlic, turmeric and black pepper in the soup are working their magic.
Additionally, this butternut squash carrot coconut soup is fairly easy to make. The only thing you need is a little bit of time and a couple of simple ingredients. It takes about 45 to 60 minutes from start until finish and it’s ready to eat.
This soup is perfect as a starter if you have friends or family over (they will be so impressed by the way!), or – what I usually do – for eating snuggled up on the couch. Sometimes, pumpkin recipes get associated with fall or wintertime, but I like to eat soup, especially this delicious creamy one, all year around. Hope you enjoy it as much as I do!
Candiss Koenitzer – Lost Not Found
Soup is a fantastically satisfying meal any time of year especially when they combine the heartiness of squash and the flavors of the equatorial zone.
A favorite soup that combines these flavors is a deliciously dynamic and rich Ginger, Coconut, Kabocha Squash soup. Using the ginger and coconut together gives an extra dimension to the squash and yet ginger’s trademark fire is tamed through the addition of coconut milk.
The secret sneaker ingredient is lemongrass, it provides a mild citrus undertone that helps cut through the richness typically associated with squash soup. To take this Aromatic Kabocha Squash Soup to the next level is the crunchy and robust topping of pumpkin seeds and coconut which adds to the delightful experience of eating this soup.
If Kabocha Squash is not something that you can easily find a butternut squash makes a perfect substitute as it has the same texture and similar flavor profile to the slightly sweeter Kabocha.
Luci Petlack – Luci’s Morsels
People always think vegan recipes are basic and lacking in flavor as well as heartiness. This lentil soup recipe blows all these presumptions out the window. Made in just one pot to save on dishes (winning!), this hearty soup is unbelievably tasty and really does stick to your bones – just like any good soup should!
While this recipe calls for mushrooms, carrots, and onions, you can really use any veggies or any combination of veggies. I’ve tried it with bell peppers, zucchini, leeks, and who knows what else! It’s delectable every single time (and a wonderful way to use up a lot of produce in my kitchen)!
And don’t skip that dash of balsamic vinegar at the end. It’s the cherry on top. You’ll wonder how you ever lived without it!
Jane McKay – The Zen of Slow Cooking
Having a young vegetarian daughter dictates that my culinary repertoire include meat-free and often dairy-free recipes. As a food blogger with an artisanal spice blend business, I’m in the kitchen every day, crafting something new or making a family favorite on regular rotation.
Last holiday season we had friends stop by unannounced, keen to bring everyone to the table for a meal, unplanned, I went to my pantry staples and cooked our favorite vegan recipe tomato, red lentil, and coconut soup, made in my Instant Pot.
Made with a few simple ingredients including our Indian Dal Multi Cooker Spice Blend, I was able to bring a delicious and bubbling pot of soup to the table in under 30 minutes (8 minutes cook time in my Instant Pot.)
The warm and mellow spices include turmeric and ginger, combined with the coconut milk and tomatoes, make this a bowl full of flavor and goodness.
The lentils add texture and protein for my little vegetarian. Stir in a handful of chopped spinach or greens after cooking, sprinkle with cilantro for a color and vitamin boost. Red pepper flakes add a little kick. Serve with a side of naan, pita, or flatbread.
Kerrie Mendoza – Family Food and Travel
I love making a variety of Vegan recipes in our Instant Pot and Slow Cooker.
While we have many favorite soups and stews this recipe for Slow Cooker Coconut Red Lentil and Carrot Soup is one we make a few times a month.
The combination of vegetables, coconut milk and lentils make a hearty meal in a bowl. You can find the full recipe here.
🔥Vegan main dish
Marly McMillen – The Namely Marly
My favorite vegan recipe is Marinated Tofu because it’s so savory and versatile. Once the tofu is marinated and cooked, it can be served on anything from salads, to noodles, or even a sandwich.
Tofu is loaded with protein and low in carbs so it’s perfect for people trying to reduce their overall carbs. If you’re considering vegan keto, you will definitely want to include tofu in your diet to keep your protein intake adequate.
I typically marinate tofu in a mixture of tamari (gluten-free soy sauce), garlic powder, oil, and vinegar.
You can also add chopped onions, ginger, or other favorite seasonings. Once the tofu marinades, it’s full of delicious flavor.Then you can choose how you want to cook it. Sometimes I’ll use an air fryer, but frying it in a skillet is another great option.
In addition, you can even bake tofu in the oven. Be sure and make a delicious sauce to have on hand for dipping if you want to eat it plain!
Beth Moncel – Budget Bytes
My favorite Vegan Recipe is Spicy Coconut Vegetable Stir Fry because it’s super fast, easy, and extremely versatile.
The creamy coconut sauce has plenty of plant-based fats to help you feel full and satisfied and you can use whatever vegetables you have on hand, which makes it a great way to use up odds and ends in your refrigerator.
You can even add tofu or tempeh if you’re looking for more protein. This recipe holds up well to refrigeration, so it’s also great for weekly meal prep!
And if you’re not into spicy food, the heat level is adjustable by increasing or decreasing the amount of sriracha used.
Serve this stir fry over rice, or a bed of zoodles or shirataki noodles for a lower carb option.
Holly Clegg – Healthy Cooking Blog
Salads have come a long way, and the Caribbean Black Bean and Mango Salad is so refreshing on a hot summer day, while still being a delicious filling dish. Forget a salad with iceberg lettuce, tomato, dressing, and maybe tossed with a few croutons, this delectable choice includes tropical fresh fruit and veggies. Best of all this hearty salad is an easy meal when there is no time to cook, especially on the sweltering summer days.
I can never decide how to serve my Caribbean Black Bean and Mango Salad, either as a salsa or a side salad, so the choice is yours. Bursting with fresh flavors tossed with a zingy vinaigrette, this colorful diabetic friendly dish takes advantage of delectable summer mangos, limes, and avocados.
Whether you serve as a dip or as a topping or side to a grilled entrée this dish is sure to tempt the palate. Remember, fresh salsa usually keeps refrigerated for around five days, if it lasts that long!
Caribbean Black Bean and Mango Salad
Five heart healthy packed ingredients in a colorful, refreshing tropical salad with a zingy vinaigrette is rich in healthy weight maintaining fiber helping keep you full and satisfied.
Prep Time: 10 minutes
Cook Time: none
Makes about 8 (1/2-cup) servings
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chopped mango
- 1/2 cup chopped red onion
- 1 avocado, chopped
- 2 tablespoons lime juice
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground ginger
1. In a medium bowl, combine all ingredients. Refrigerate until serving.
Terrific Tip: Save a step and buy sliced fresh mango or look for in jars, cans or frozen in the grocery.
Nutrition Nugget: Mangos are loaded with the antioxidant, Vitamin C, helping to boost the immune system.
Calories 105, Calories from Fat 35%, Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 153 mg, Carbohydrates 14 g, Dietary Fiber 5 g, Total Sugars 4 g, Protein 4 g, Dietary Exchanges: 1/2 starch, 1/2 fruit, 1 fat.
Lauren Petermeyer – Oh My Veggies
My favorite vegan recipe is any kind of taco salad situation. You can make the toppings ahead of time, and there are endless possibilities to what you can include.
Our recipe uses farro as the protein source, but you could use anything from tofu to tempeh.
As for dressing, I love combining avocado, olive oil, cilantro, and spices for a creamy option – you could even use salsa as dressing. Throw everything together and you’ve got a healthy, filling meal!
Christel Oerum – Diabetes Strong
Vegan Cauliflower Pizza with Basil Pesto
I love this vegan cauliflower pizza because it’s the perfect healthy alternative to a traditional pizza!
In general, veggies simply have a better nutritional profile than processed grain, which is what “normal” pizza dough is made off. But that’s not the whole story.
This recipe is low-carb (12 grams per serving), gluten-free, and grain-free. Because we don’t use cheese in the crust, it’s even dairy-free and vegan. All of this makes it the perfect healthy choice for people with many types of food allergies or intolerances.
And most importantly, it tastes amazing!
Ellie Golemb – Culinarie Kit
My favorite new discovery is vegan paneer. Made from pressed tofu, rice flour, and spices, the recipe is really simple and can take the place of paneer in any dish from masala to lentil soup. Anyone who eats vegan and loves Indian food should be trying this right now.
Press firm tofu for 20-30 minutes in a towel, then slice into 1×1/2″ pieces. Toss in a mixture rice flour, curry powder, and sea salt, then fry in vegetable oil until golden. Let cool on a separate towel then add to any saucy dish where you’d use paneer!
The tofu will accent and absorb the flavor of the dish and the texture is remarkably similar to regular dairy paneer. Click to read the full recipe.
Lisa Mitchell – Sacred & Delicious
Sautéed Asparagus: A Seven-Minute Side
Need a quick and easy side dish to finish off a meal with perfection? Enter sautéed asparagus, my favorite side to accompany almost any menu. It comes in especially handy when you’re making a complex main dish that is time-consuming and you need an easy recipe to complete the meal.
This recipe is also an ideal pick for a spring vegetable plate or salad, and it’s a delicious complement to legumes and other vegetable entrées. You can even roll these up in a tortilla with a cashew-tamarind sauce or any sauce you prefer.
I call this recipe a Seven-Minute Side, but if you buy pencil-thin asparagus they will cook in three minutes! If you buy the extra-thick stalks, the dish could take as long as 10 minutes, but that’s prep to plate.
I like to sauté asparagus with ground cumin and coriander. I learned this classic spice pairing from Ayurveda, which is the ancient medical and wellness system of India that has taken off in the US in recent decades. Cumin and coriander balance the digestive enzymes but also offer a flavor boost that takes many vegetable dishes from bland to awesome! The final touch is Bragg Liquid Aminos, a delicious and gluten-free soy sauce.
Preparation Time: 7 to 10 minutes, depending on the thickness of the spears
Betty Davies – Slow the Cook Down
I am a certified meat eater, but I do try and go vegan for a few days a week, for lots of reasons, mainly for health benefits and do my small part to reduce carbon emissions.
I’m always trying out new vegan dishes, but so many of them can be bland and lack texture. Curry is a great way to go if you want to try to eat more vegan dishes as the strong aromatics from the spices give a great depth of flavor.
This dish is one of my go to’s for a vegan weeknight meal, it takes around 30 minutes to make and is full of goodness. It also freezes really well and will keep for a couple of days in the fridge, so it’s great for meal prep.
Turmeric adds an earthiness to the dish, which is balanced by the sweetness of the coconut milk. Chickpeas and spinach provide the goodness, and it’s really easy to add more veggies to it if you want to mix it up.
Larisha Campbell – Make It Dairy Free
Our favorite vegan recipe is this chickpea, cashew, and broccoli with garlic sauce skillet meal. The reason that it’s my favorite vegan recipe is that it’s super easy to make and packed with flavor.
There are only 9 ingredients in the recipe and it comes together in just around 20 minutes, which means that it’s perfect for those busy nights.
It reminds you of your favorite Chinese takeout dish, while being healthier for you, cheaper on your budget, and still loaded with tons of flavor! You can read the recipe here.
My favorite vegan recipe is rice-stuffed vegetables – Mediterranean style- each country has their own version.
I am particular to the Southern Italian way of filling zucchini, tomatoes, and eggplant and stuffing them with arborio rice, basil, mint, minced onion, and garlic.
I also love the Egyptian stuffed baby eggplants and grape leaves with herbs – usually cilantro, mint, parsley, and dill with lemon, onions, and oil. Slowly simmered in vegetable stock and tomatoes. When done properly they are culinary masterpieces.
Lisa Richards – The Candida Diet
My favorite weight loss recipe is zucchini noodles with grilled steak. It’s high in micronutrients and totally delicious but doesn’t contain the massive amount of carbohydrates that a similar pasta dish does.
Zucchini noodles (or ‘zoodles’) are far lower in carbohydrates and contain many more helpful nutrients for your immune system and overall health.
You’ll need a spiralizer to make your zucchini noodles. The vegetable noodles that the spiralizer produces are healthier substitutes for pasta and other refined carbohydrates that you might want to cut out of your diet.
Nora Schlesinger – A Clean Bake
My favorite vegan recipe is Ratatouille because it is uncomplicated and doable for all skill levels, and also fits a variety of other dietary criteria: it is gluten-free, paleo, low(er) carb, and free of common allergens like nuts and soy.
You can serve it as a side or serve it over grains topped with non-dairy cheez to make it an entree. It’s flavorful, healthy, and looks so much fancier than it is (read: low effort to make it, but huge wow factor when you serve it!).
Ultimately, it is my go-to dish for everything from a family of picky eaters to a dinner party. It’s the perfect recipe!
Melissa Erdelac – MamaGourmand
I grew up in an Italian family that made bread, fresh pasta, and pizza dough on a daily basis. When I had to become gluten free 10 years ago, socca (or chickpea flatbread) was my saving grace.
This traditional French street food can be thrown together in 15 minutes with 5 ingredients. When I’m making homemade pizza dough for my family, I whip up socca to assemble my equally delicious gluten-free pizza on.
Socca also works perfectly for open-faced sandwiches, dipping, a quick snack, or dipping in eggs. No more ugly cry for me while everyone is enjoying pizza!
A new favorite in our family is this pumpkin seed and cilantro pesto.
Simple ingredients come together quickly to make a delicious and healthy pesto. Using cilantro and pumpkin seeds instead of the more typical basil and pine nuts creates a unique flavor profile that really packs a punch.
It makes a wonderful addition to your Buddha bowls, works great as spread on sandwiches or wraps or even alongside raw veggies for a quick afternoon snack.
All of the ingredients can be placed in a food processor or blender and it comes together in just minutes. It stores well in a glass mason jar to use throughout the week and also freezes well for later use. Feel free to experiment with different herbs to use whatever you have on hand! Find the ingredients here.
For years, I had been leading a cleanse called the Clean Slate Cleanse. The cleanse is gluten-, alcohol-, processed sugar-, caffeine-free, and vegan. For the spring cleanse, I decided to include vegan adaptations of classic ethnic foods.
Butter Chicken is a traditional Indian dish packed with flavor from spices, and richness from butter. In this vegan version baked tofu is substituted for chicken, but the intense rich flavor is maintained as the dish contains garam masala, paprika, turmeric, ginger, nutritional yeast, lemon juice, and mild green chili.
Served top plain jasmine rice, the decadent sauce is filled with vegan butter, coconut milk, tomatoes, bay leaf, cinnamon, and fenugreek, and a tiny bit of coconut sugar. Top it off with cashews and cilantro and you’re in for a delicious dinner. The result is a saucy, bold, but not spicy, comfort food that is perfect for the adventurous cook.
Cooking gluten-free, vegan bread is not easy at all, but this naan bread is a quick, simple, and straightforward. The pan-frying method makes this bread accessible for the first-time bread maker.
Lisa Goodwin – 2sharemyjoy
As a work-from-home and stay-at-home-mom, my favorite vegan recipe is this one-pot sweet potato chili. This meal is perfect for a quick weeknight dinner as you can simply add all ingredients into one pot, a crock pot, or instant pot to cook.
I usually choose the instant pot and use the stew setting for 5 minutes. Besides the easy preparation of this meal, the sweet potato chili is also budget friendly and all ingredients are easy to find.
Kidney beans make a great plant-based protein source and the sweet potatoes are a healthy alternative to other starchy foods and grains and make the vegan chili gluten free. One serving contains 18g of protein and the meal is also high in B vitamins for extra energy. Another reason
I love this meal: The plant-based chili is a perfect comfort food while at the same time is very nutritious at 420 calories per serving. Filled with flavor using chili powder, paprika powder, oregano, and cumin, this recipe will not disappoint.
Make sure to top your chili bowl with avocado chunks and fresh cilantro for an even bigger flavor boost.
Sandra Sellani – The 40-Year-Old Vegan
My favorite vegan recipe, my Alfredo Asparagus Tart. The puff pastry shell is an easy way to make a dish look impressive.
It also is very forgiving for less experienced cooks.
The Alfredo sauce is completely plant-based but gives a creamy richness to the asparagus and has a hint of lemon zest to offset the Alfredo. This is a link to the recipe on my site.
Scott Burgett – Plant Based Scotty
My favorite vegan recipe is Chipotle Pinto Bean Tacos with Creamy Avocado Sauce. In Austin, TX, tacos are life. Streets tacos, fancy tacos, taco sliders, you name it, Austin has it. So I felt it was only right to add my own addition to the mix that could be made at home
Unlike most chipotle-flavored recipes, this one is very tolerable for even the most anti-spicy advocates. I am more of a mild man myself, so I tend to keep the spicy flavors to a minimum. That way, you can truly enjoy the other complimenting flavors without the sensation of burning off your tongue.
The chipotle sauce in particular brings a mild heat that bursts with incredible Mexican-inspired flavors. The pinto beans allow for the sauce to be the star because they don’t pack a strong flavor, like say black beans do. Additionally, the creamy avocado sauce is a perfect partner for the chipotle beans because let’s be honest, who doesn’t like avocado?
So if you’re a taco fan like myself, you have to try this recipe for your next taco night. This recipe is great for both vegans and non-vegans alike. Anyone can get down to taco night!
Benjamin – Ramshackle Pantry
These BBQ Jackfruit Tacos with Mango Salsa are packed with flavor.
Jackfruit can really be a great meat substitute, as it can come close to the texture of pulled pork if prepared correctly, and really can blend into the flavors around them.
As a non-vegan, these tacos are making regular rotations in our house.
Vicky – The Flourishing Pantry
I love trying to get more plants into my diet – there are so many creative ways to cook with vegetables and they take on flavor so well.
The key for me with vegan food is not making a big fuss about the fact it’s vegan when you’re cooking for others. My husband, in particular, will complain a lot if I point out that we’ll be having a vegan meal for dinner!
Yet when we eat he’s always really satisfied with the dishes and loves the flavors. There’s also a lightness that you’re left with after a totally plant-based meal that’s different from having a meal with a lot of meat in which can leave you feeling sluggish.
My favorite vegan recipe is probably a roasted cauliflower curry which is filled with spices and layers of flavor. The cauliflower is roasted first and then stirred through a rich sauce made with tomatoes, garlic, ginger, cinnamon, and cloves. You definitely don’t miss the meat with this one.
I also absolutely adore using soaked cashews to create creamy pasta sauces with no dairy. I have a couple on my blog – just a plain creamy sauce with garlic, and then a version combined with roasted peppers.
Here is my favorite vegan recipe because it takes 3 minutes, 3 ingredients and even meat eaters love it! It is rich in protein, fiber and taste and has no cholesterol, hormones, antibiotics or steroids.
eAZy Vegan Chili Recipe:
1 16-ounce Can or box of un-flavored kidney beans
1 12-ounce Jar of your favorite salsa
1 Bag of Beyond Meat Beefy Crumbles
1/2 cup Daiya cheddar cheese (Optional)
Mix in a cooking pan and heat up. Eat as is, sprinkle with Daiya cheese or serve with your favorite chips.
Andre Arriaza – Barcelona Eat Local
My favorite vegan recipe is “Healthy nachos with vegan chili con carne“.
For this yummy recipe, you need to get vegan nachos hopefully made of non-fried corn and spelt, and vegan sour cream. For the “chili con carne” buy adzuki beans, sauté on a pan with a bit of olive oil, then add a spoon of cumin, salt, and pepper.
On the side, I also prepare standard guacamole and my own version of pico de gallo for which I use fresh tomato dices, pimientos del padrón and cilantro.
That’s it, it is a delicious and way more healthy version of the standard dish.
Ysabel Montemayor – Fresh n’ Lean
My favorite vegan recipe is the Avocado Chocolate Mousse. I love this recipe because it can be difficult to find simple, easy, and delicious dessert recipes out there.
I think that a lot of people quit being vegan or don’t even start being vegan because they find it hard to give up dairy. With this recipe, you still get that light, fluffy, creamy taste you would if you used whipping cream. There are many recipes like this one out there that will satisfy those cravings.
This recipe is so easy and is a big crowd pleaser because it brings in everything you could want from a dessert. It’s the perfect combination of chocolate, creaminess, and sweetness…and as a bonus, it’s vegan!
“Creamy” Chocolate Mousse
Servings: 2 / Prep time: 15 min / Refrigerate time: 30 min
2 pitted, ripe avocados
5 tbsp cacao powder
¼ cup coconut milk
⅓ cup raw honey or maple syrup
Pinch of sea salt
In a blender or food processor, combine all of the ingredients and blend on high until smooth. Pause and with a rubber spatula or spoon, scrape the sides whenever necessary.
After blending, scoop the mousse into small bowls or cups.
For garish, add pomegranate seeds and dark chocolate shavings.
Refrigerate for 30 minutes before serving.
Gwen Leron – Delightful Adventures
My favorite vegan recipe are these vegan chocolate doughnuts, which happens to be one of my own recipes!
The reason why this recipe is such a fave of mine is because of the amount of work it took to develop the recipe. There were many flavorless, stiff, non-rising doughnut fails on the way to success.
I include instructions on how to make them vegan only and how to make them vegan + gluten-free and as a result of all the trial and error, the recipe was received very well with my audience (they love this recipe!).
These doughnuts are baked, not fried and they’ve got a light, crackly sugar glaze coating, and of course, they are delicious! I’m extremely proud of this recipe and they’ve become regularly requested treat by friends and family.
Janice Dotti Townsend – Roots Coffeehouse
Spring Fever Muffin (Vegan & GF) – part of Roots Spring Plant Based Menu
2 cup Almond milk
1/2 C Melted coconut oil
1 T Vanilla extract
1 T Vinegar
1 cup regular sugar
1 cup brown sugar
3 cups GF flour
1 T Baking Soda
1/2 tsp Sea Salt
1 tsp cardamom
4 Tbsp Matcha Powder
1 cup chopped raw pistachios
Chopped pistachios and sugar for dusting
Mash bananas. Add all liquid ingredients. Add dry ingredients + spices and mix thoroughly. Chop pistachios and mix in. Divvy into 10 muffins and top each with 3 whole pistachios (chopped) and dust with regular sugar.
Bake at 350 for 26 minutes.
Emese – My Pure Plants
What I love about creating vegan recipes is that they get your creative juices flowing. You think more about unconventional combinations than on a traditional western diet.
My favorite vegan recipe is my tried and tested waffle recipe where I added red lentils for an extra protein boost.
This waffle recipe is made of 7 ingredients, among others soaked red lentils, dairy-free milk, gluten-free flour, and flax egg. They are delicious, crispy and healthy. Not to mention approved by my 3-year old daughter, who loves them with vegan vanilla custard.
Wendy Hodge – Wendy’s Way To Health
I focus on healthier versions of breakfast, snack and dessert recipes. My recipes aren’t specifically labeled Paleo, low carb, vegan, etc, but many of them fit into those categories.
I develop my recipes from my own personal desire to eat desserts and snacks that aren’t loaded with refined sugars, flours, oils and additives.
My favorite healthy muffin recipe, that also happens to be vegan-friendly, is my strawberry coconut muffins. I keep them in the freezer, so they’re on hand when I feel like one for breakfast or a quick snack after a workout.
Melanie Eager – Eager for Life
My chunky anzac biscuits are my favorite. They are easy to make and the whole family can join in. to make them.
They are also gluten free too (although if coeliac oats may need to be avoided).
Everyone loves these biscuits. Click here to read the full recipe.
Catherine Carr – Gently Vegan
My whole ethos is all about Vegan food tasting so good that everyone enjoys it.
While I try and keep my diet based in whole foods with lots of vegetables a weekend treat is almost always a cake of some sort.
I also love to make food that can be shared, as I believe food is a great equalizer and sweet dishes ignite curiosity from non-vegans.
This reminds me of my mothers traditional baking. As a New Zealander, baking with butter and eggs was the only way I learned to cook as a child. Therefore I still seek that taste sensation and this slice delivers. You can find the recipe here.
Hannah Kaminsky – Bittersweet
It’s always hard to pick favorites, but I’d have to say that the cashew milkshakes from my latest cookbook, Real Food, Really Fast are at the top of my list.
They’re great for anyone starting to dabble in vegan eating because they’re incredibly rich and decadent to satisfy anyone with a sweet tooth, yet crazy easy to whip up and completely dairy-free.
If you have a blender and a handful of nuts, you’re in business!
Ines Schuber – Fit On Veggies
I’m addicted to energy balls because they are the fastest and most delicious snack I can make, plus it’s raw so I get the most nutrients and energy from it.
Just mash a banana, add in 1 + 1/4 cup of oats, 2 tbs of almond butter and some dark chocolate chips. Mix everything with a fork and form balls with your hands.
Finally, store them in the fridge and grab one or two when you are hungry! Trust me you’ll find it hard to not eat them all at once! Happy healthy snacking 🙂
Katie Moseman – Recipe for Perfection
My favorite vegan recipe is Maple Glazed Cashews because it has only 3 ingredients and takes just 10 minutes to make. Made with only raw cashews, maple syrup, and salt, it’s the perfect snack that can be made any time the mood strikes.
Sometimes, I make a big batch for a party, or to store and use for snacks throughout the week. It’s suitable for many dietary restrictions because it’s soy, dairy, gluten, and egg free.
You can even switch it up by roasting different nuts, like almonds or pecans, with the maple glaze.
Justin Iso – Chefiso
Whenever I need a vegan recipe, I always go for Wagashi.
Wagashi are Japanese sweets traditionally eaten as part of a tea ceremony. Because they’re made from beans, sugar, and water, they are completely vegan and totally delicious!
I make them into neat and ornate shapes inspired by the season, such as cherry blossom wagashi.
Carrie Forrest – Clean Eating Kitchen
My favorite vegan recipe is my dairy-free and vegan Anti-Cancer Green Breakfast Smoothie because it’s full of superfood ingredients, including one special secret ingredient: frozen broccoli florets. Broccoli has cancer-fighting compounds.
You can’t taste even taste the broccoli in the smoothie because it’s frozen and gets blended with all of the other ingredients, including hemp seeds, banana, strawberries, ginger, fresh mint, cocoa powder, and lime juice. I use a high-speed blender to make it super creamy.
I love this vegan green smoothie not only because it’s so healthy, but it actually tastes really great! I drink it every morning and I’ve been cancer-free since I was diagnosed and treated for thyroid cancer in 2012.
Thank you so much to all the participants that shared their favorite vegan recipes!
Dear readers, you know have plenty of new recipes waiting for you to try. If you enjoyed reading this post, please share it on social media with your friends and followers.