35+ Delicious Dairy Free Vegetarian Recipes for Every Occasion

Whether you’re a committed vegetarian or simply looking to incorporate more plant-based meals into your routine, the challenge of finding creative and satisfying recipes that are both dairy-free and meatless can sometimes feel overwhelming.

But fear not—this collection of 35+ dairy-free vegetarian recipes will have you covered for every meal of the day, from vibrant breakfasts to comforting dinners and indulgent desserts.

These recipes are not only delicious but also bursting with nutritious ingredients to keep you feeling energized and satisfied.

So, whether you’re following a dairy-free lifestyle for health reasons, allergies, or personal preference, these versatile recipes are sure to spice up your kitchen adventures!

35+ Delicious Dairy Free Vegetarian Recipes for Every Occasion

From savory dishes like creamy avocado pasta to hearty lentil stews and even indulgent dairy-free desserts, the possibilities for creating satisfying meals without dairy or meat are endless.

The 35+ recipes we’ve shared are designed to inspire, nourish, and make meal planning easy.

The beauty of a dairy-free vegetarian diet lies in its diversity and the abundance of flavors and textures you can explore.

So, grab your apron and get ready to enjoy wholesome, comforting meals that leave you feeling good inside and out.

Creamy Vegan Butternut Squash Soup

This comforting butternut squash soup is perfect for chilly days. Made with roasted butternut squash, coconut milk, and fresh herbs, it’s velvety, creamy, and completely dairy-free. It’s a cozy dish that will warm you from the inside out, offering a naturally sweet flavor from the squash balanced with the richness of coconut milk.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes or until tender.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and sauté for another minute.
3. Add the roasted butternut squash to the pot along with vegetable broth. Bring to a simmer, then cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the coconut milk, ground ginger, cinnamon, salt, and pepper. Let it simmer for another 5 minutes.
6. Serve hot, garnished with fresh thyme or parsley.

This creamy butternut squash soup is not only comforting but also nourishing. The natural sweetness of the squash pairs beautifully with the warm spices and creamy coconut milk, creating a satisfying dish. It’s perfect for a light lunch or dinner and can be stored in the fridge for up to a week, making it a great make-ahead meal.

Vegan Lentil Shepherd’s Pie

This hearty and filling shepherd’s pie uses lentils as the base instead of meat. It’s topped with a rich, creamy mashed potato layer that’s completely dairy-free, making it a perfect vegetarian option for a classic comfort food. With layers of savory lentils and vegetables, this dish is full of flavor and texture, offering a satisfying meal for any occasion.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas (frozen or fresh)
• 2 garlic cloves, minced
• 1/4 cup tomato paste
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• Salt and pepper to taste
• 4 medium potatoes, peeled and diced
• 1/4 cup unsweetened almond milk (or other dairy-free milk)
• 2 tbsp vegan butter

Instructions:

1. In a medium pot, cook the lentils in vegetable broth for 20-25 minutes, or until tender. Drain any excess liquid.
2. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic, cooking until softened, about 5-7 minutes.
3. Stir in the cooked lentils, tomato paste, soy sauce, thyme, and peas. Cook for another 5 minutes. Season with salt and pepper to taste.
4. Meanwhile, boil the diced potatoes in a separate pot until soft, about 15 minutes. Drain and mash them with almond milk and vegan butter until smooth and creamy.
5. Preheat the oven to 375°F (190°C). In a baking dish, spread the lentil mixture evenly. Top with the mashed potatoes, spreading them out to cover the lentils completely.
6. Bake for 20 minutes, or until the top is lightly golden.

This vegan lentil shepherd’s pie is a wholesome and flavorful dish that’s sure to please everyone, whether they’re vegetarian or not. The lentils provide a meaty texture while the mashed potatoes offer a creamy, comforting topping. It’s an ideal dish for colder weather, offering both nutrition and satisfaction in every bite.

Vegan Chickpea Stir-Fry with Veggies

This quick and easy vegan chickpea stir-fry is packed with protein, fiber, and vibrant vegetables. he combination of crispy chickpeas, colorful bell peppers, zucchini, and broccoli, all coated in a savory soy sauce-based glaze, makes for a perfect light yet filling meal. It’s customizable and can be served over rice or noodles, making it a versatile weeknight dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or agave nectar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tbsp grated ginger
• 1 tsp rice vinegar
• Cooked rice or noodles, for serving
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the chickpeas and sauté for 5-7 minutes, until crispy and golden.
2. Add the red bell pepper, zucchini, and broccoli to the pan. Stir-fry for about 5 minutes until the vegetables are tender but still vibrant.
3. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, garlic, ginger, and rice vinegar.
4. Pour the sauce over the chickpea and vegetable mixture, stirring to coat everything evenly. Cook for another 2-3 minutes to allow the sauce to thicken.
5. Serve the stir-fry over rice or noodles, and garnish with sesame seeds.

:This vegan chickpea stir-fry is a healthy and delicious dish that’s perfect for a quick weeknight eal. The crispy chickpeas provide a hearty texture, while the stir-fried vegetables add crunch and freshness. The savory-sweet sauce ties everything together, making it a satisfying and flavorful dish. Feel free to adjust the vegetables to your preference or what you have on hand for a truly customizable meal.

Spaghetti with Vegan Pesto

This dairy-free spaghetti with vegan pesto is a fresh, vibrant, and flavorful dish that’s perfect for a light lunch or dinner. The pesto is made using fresh basil, garlic, pine nuts, nutritional yeast, and olive oil, creating a creamy and savory sauce without any dairy. It’s easy to prepare and bursting with bright, herby flavors.

Ingredients:

• 8 oz spaghetti (gluten-free if needed)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. Cook the spaghetti according to the package instructions. Drain and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth, scraping down the sides as needed.
3. Season with salt and pepper to taste. If desired, add a squeeze of lemon juice for extra brightness.
4. Toss the cooked spaghetti with the pesto, coating the noodles evenly.
5. Serve with a sprinkle of extra pine nuts or nutritional yeast for garnish.

This spaghetti with vegan pesto is an easy, satisfying meal that’s full of fresh flavors. The pesto is rich, creamy, and herby, giving the dish a burst of brightness. It’s a versatile recipe that can be enjoyed hot or cold, making it great for meal prepping or a quick weeknight dinner.

Vegan Cauliflower Tacos

These vegan cauliflower tacos are loaded with spicy roasted cauliflower, fresh salsa, avocado, and a tangy lime crema. They’re an easy, flavorful, and healthy take on traditional tacos, making them perfect for Taco Tuesday or any night of the week. The crispy cauliflower adds a satisfying texture while the toppings provide balance and freshness.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup salsa
• 1/2 cup coconut yogurt (for crema)
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread the cauliflower evenly on a baking sheet.
2. Roast for 25-30 minutes, or until crispy and golden, stirring halfway through.
3. While the cauliflower roasts, prepare the crema by mixing the coconut yogurt and lime juice together in a small bowl. Add salt to taste.
4. Warm the corn tortillas in a skillet or oven for a few minutes.
5. To assemble the tacos, place a few pieces of roasted cauliflower on each tortilla. Top with salsa, avocado slices, and a drizzle of lime crema.
6. Garnish with fresh cilantro and serve.

These vegan cauliflower tacos are a fresh and flavorful twist on a classic dish. The roasted cauliflower is both spicy and crispy, creating a perfect base for the creamy avocado, tangy lime crema, and fresh salsa. They’re an easy and satisfying meal that’s full of bold flavors and textures, and they’re sure to become a regular in your taco rotation.

vegan Stuffed Peppers

spices, all baked inside colorful bell peppers. The combination of hearty quinoa and protein-rich beans makes this a satisfying and nutritious meal. They are easy to customize with your favorite toppings and can be served as a main or side dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• 1/2 cup diced tomatoes (canned or fresh)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1/4 cup dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish, standing up.
2. In a large bowl, combine the quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture, packing it tightly.
4. If using, sprinkle the tops with dairy-free cheese and cover the baking dish with aluminum foil.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro and serve.

These vegan stuffed peppers are a flavorful and filling meal that can be customized with your favorite ingredients. The quinoa and black beans create a hearty filling, while the roasted bell peppers add sweetness and depth of flavor. They’re perfect for meal prepping, as they store well and can be reheated throughout the week.

Vegan Sweet Potato and Black Bean Chili

This vegan sweet potato and black bean chili is a hearty, warming dish that’s perfect for cozy nights. It’s packed with nutritious ingredients like sweet potatoes, black beans, tomatoes, and spices. The sweetness of the potatoes balances the heat of the chili, creating a rich and satisfying flavor. It’s easy to make and perfect for batch cooking.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced sweet potatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to coat the potatoes with the spices.
3. Pour in the diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
4. Cook for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Garnish with fresh cilantro and a squeeze of lime juice before serving.

This sweet potato and black bean chili is the perfect combination of sweet, spicy, and savory flavors. The tender sweet potatoes add natural sweetness, while the black beans provide protein and heartiness. It’s a great dish for meal prep, as it tastes even better the next day and can be easily frozen for later use.

Vegan Mushroom Risotto

This creamy vegan mushroom risotto is a comforting and rich dish made with arborio rice, vegetable broth, and sautéed mushrooms. It’s a dairy-free version of the classic risotto, using coconut milk to achieve the creamy texture without the use of dairy. The earthy mushrooms and the hint of garlic elevate this dish, making it perfect for dinner or as a side.

Ingredients:

• 1 cup arborio rice
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced (button or cremini)
• 4 cups vegetable broth, kept warm
• 1/2 cup coconut milk (full-fat)
• 1/4 cup white wine (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender.
3. Stir in the arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. If using white wine, pour it in now and cook until it’s absorbed.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is cooked and creamy, about 20-25 minutes.
6. Stir in the coconut milk, salt, and pepper. Adjust the seasoning to taste.
7. Serve with fresh parsley on top.

This vegan mushroom risotto is a rich, creamy, and satisfying dish that’s perfect for cozy dinners. The earthy mushrooms and creamy coconut milk make it a flavorful, indulgent meal without any dairy. It’s perfect for a special occasion or a comforting weeknight treat.

Vegan Tempeh Stir-Fry

vegan tempeh stir-fry is a quick, flavorful, and protein-packed dish that features tempeh, vegetables, and a savory stir-fry sauce. The tempeh is pan-fried to golden perfection, giving it a satisfying texture, while the vegetables add freshness and crunch. This dish can be served over rice, noodles, or enjoyed on its own for a healthy, filling meal.

Ingredients:

• 1 block tempeh, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp fresh grated ginger
• Cooked rice or noodles, for serving
• Sesame seeds and green onions for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the tempeh strips and cook for 5-7 minutes, turning occasionally until golden and crispy.
2. Add the bell pepper, zucchini, carrot, and snap peas to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
4. Pour the sauce over the stir-fried tempeh and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken.
5. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds and green onions.

This vegan tempeh stir-fry is a quick and easy meal that’s both filling and flavorful. The tempeh provides a great source of plant-based protein, while the colorful vegetables add texture and freshness. The savory stir-fry sauce ties everything together for a satisfying meal that’s perfect for weeknight dinners.

Vegan Falafel with Tahini Sauce

These crispy and flavorful vegan falafels are made with chickpeas, fresh herbs, and spices. They’re baked to perfection, making them a lighter alternative to deep-fried falafels, but they still have that delicious golden crunch. Served with a creamy tahini sauce, these falafels are perfect in pita bread, salads, or on their own as a snack.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp flour (or chickpea flour)
• 2 tbsp olive oil (for brushing)
• For the tahini sauce:
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 garlic clove, minced
  • Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is finely chopped but not pureed. Add the flour and pulse a few more times until combined.
3. Form the mixture into small balls or patties and place them on the prepared baking sheet. Brush the tops with olive oil.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. To make the tahini sauce, whisk together the tahini, lemon juice, water, garlic, and salt until smooth and creamy.
6. Serve the falafel with the tahini sauce and your favorite sides, such as pita, salad, or roasted vegetables.

These vegan falafels are crispy, flavorful, and full of healthy ingredients. The tahini sauce adds a creamy, tangy contrast to the savory falafels, making each bite deliciously satisfying. Whether you’re making a quick dinner or serving them as an appetizer, these falafels are always a hit.

Vegan Avocado Toast with Tomato and Basil

This vegan avocado toast with tomato and basil is a simple yet flavorful breakfast or snack. The creamy avocado pairs perfectly with fresh, juicy tomatoes, and the basil adds a fragrant, herbaceous note. Topped with a drizzle of olive oil and balsamic vinegar, this toast is a delicious and nutritious option for any time of day.

Ingredients:

• 2 slices whole-grain or sourdough bread, toasted
• 1 ripe avocado, mashed
• 1 tomato, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Toast the bread slices to your desired crispiness.
2. Mash the ripe avocado with a fork and spread it evenly over each slice of toast.
3. Arrange the tomato slices on top of the avocado.
4. Drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper.
5. Garnish with fresh basil leaves and serve immediately.

This vegan avocado toast is a quick and healthy dish that’s bursting with fresh flavors. The creamy avocado and juicy tomatoes make a perfect combination, while the balsamic vinegar adds a hint of sweetness. It’s a satisfying, nutrient-rich meal that’s perfect for breakfast, lunch, or a snack.

Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is a hearty, protein-packed alternative to traditional egg salad. The chickpeas are mashed and combined with vegan mayo, celery, pickles, and mustard, creating a creamy, tangy filling that’s perfect between slices of bread. It’s a satisfying lunch option that’s both delicious and nutritious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 2 tbsp vegan mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup celery, diced
• 2 tbsp pickles, diced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 4 slices whole-grain or sourdough bread
• Lettuce and tomato for garnish

Instructions:

1. In a bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still chunky.
2. Add the vegan mayo, Dijon mustard, celery, pickles, lemon juice, salt, and pepper. Mix until well combined.
3. Toast the bread slices if desired, then spread the chickpea mixture evenly on two slices of bread.
4. Top with lettuce and tomato slices, then close the sandwich.
5. Serve immediately or wrap it up for lunch on the go.

This vegan chickpea salad sandwich is a great alternative to traditional deli sandwiches. The mashed chickpeas provide a satisfying base, while the tangy mustard and creamy vegan mayo make the filling deliciously flavorful. It’s a simple and wholesome meal that’s perfect for lunch, picnics, or a quick snack.

vegan Zucchini Noodles with Pesto

These vegan zucchini noodles with pesto are a light, refreshing, and healthy alternative to traditional pasta. The zucchini noodles are paired with a creamy and flavorful vegan pesto sauce made from fresh basil, garlic, and nutritional yeast. This dish is perfect for a low-carb meal or anyone looking for a fresh and vibrant option.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 2 tbsp nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, and olive oil. Blend until smooth and creamy.
3. Season the pesto with salt and pepper to taste.
4. Toss the zucchini noodles with the pesto until well coated.
5. Garnish with halved cherry tomatoes if desired and serve immediately.

These zucchini noodles with pesto are a light, refreshing, and healthy meal that’s perfect for summer or any time you want something fresh. The zucchini noodles provide a perfect base for the creamy and flavorful pesto, making it a satisfying yet low-carb option. This dish is simple, quick to prepare, and packed with flavor.

Vegan Roasted Vegetable Buddha Bowl

This vegan roasted vegetable Buddha bowl is a colorful and nutritious meal that combines roasted vegetables, grains, greens, and a flavorful dressing. It’s customizable with your favorite vegetables and toppings, making it a versatile dish that’s perfect for meal prepping. This bowl is full of texture, flavor, and nutrients to keep you energized throughout the day.

Ingredients:

• 1 cup quinoa or brown rice, cooked
• 1 sweet potato, peeled and cubed
• 1 cup cauliflower florets
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups spinach or mixed greens
• 1/4 cup hummus (optional)
• For the dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • Water to thin, if needed

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato, cauliflower, and red onion with olive oil, cumin, paprika, salt, and pepper. Spread the vegetables on a baking sheet.
2. Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and golden.
3. In a bowl, layer the cooked quinoa or rice, roasted vegetables, and fresh spinach or mixed greens.
4. Whisk together the tahini, lemon juice, olive oil, maple syrup, and water to create the dressing. Drizzle over the bowl.
5. Optionally, top with a scoop of hummus for extra creaminess.

This vegan roasted vegetable Buddha bowl is a colorful, satisfying, and nutrient-dense meal that’s perfect for any time of the day. The roasted vegetables add depth and flavor, while the quinoa or rice provides a hearty base. The tahini dressing ties everything together for a wholesome, vibrant meal that’s great for meal prepping or a quick, balanced lunch.

Vegan Sweet Potato and Lentil Curry

This vegan sweet potato and lentil curry is a comforting, hearty, and flavorful dish that’s packed with protein, fiber, and rich spices. The sweet potatoes become tender and absorb the curry flavors, while the lentils add a satisfying texture. This curry is easy to make and can be served with rice or naan for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder, turmeric, cumin, cinnamon, and cayenne pepper, and cook for another minute until fragrant.
3. Add the diced sweet potatoes, lentils, coconut milk, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

This vegan sweet potato and lentil curry is the perfect dish for chilly evenings. It’s warming, hearty, and packed with delicious spices that give it depth and complexity. The coconut milk adds a creamy richness, while the lentils and sweet potatoes provide a satisfying, nourishing meal. Serve it with rice or naan for a complete dinner.

Vegan Butternut Squash and Chickpea Stew

This vegan butternut squash and chickpea stew is a savory and hearty dish perfect for fall and winter. The sweet butternut squash pairs beautifully with the earthy chickpeas, creating a balanced, comforting stew. With spices like cinnamon, cumin, and coriander, this stew is full of flavor and makes for an excellent one-pot meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the cumin, coriander, and cinnamon, and cook for 1 minute.
3. Add the butternut squash, chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 30-35 minutes, or until the squash is tender.
5. Garnish with fresh parsley before serving.

This vegan butternut squash and chickpea stew is a comforting, filling meal that’s perfect for the colder months. The combination of sweet butternut squash and savory chickpeas is both satisfying and nutritious, while the spices add warmth and depth to the dish. This stew is easy to make and can be stored for leftovers, making it perfect for meal prepping.

Vegan Quinoa and Roasted Veggie Salad

This vegan quinoa and roasted veggie salad is a light yet filling dish that’s packed with colorful vegetables, healthy quinoa, and a tangy lemon dressing. The roasted vegetables add a depth of flavor and texture, while the quinoa provides a nutritious base. It’s perfect for a refreshing lunch or as a side dish for dinner.

Ingredients:

• 1 cup quinoa, cooked
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp lemon juice
• 2 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the red bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet.
2. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the dressing and toss to combine.
5. Garnish with fresh parsley before serving.

This vegan quinoa and roasted veggie salad is the perfect balance of flavors and textures. The quinoa serves as a light yet filling base, while the roasted vegetables add a savory sweetness. The lemon-balsamic dressing brings everything together, making it a refreshing and nutritious dish that can be enjoyed warm or cold.

Vegan Cauliflower and Chickpea Tacos

These vegan cauliflower and chickpea tacos are a healthy, plant-based twist on a traditional taco. The roasted cauliflower and crispy chickpeas are packed with flavor and topped with fresh veggies, avocado, and a tangy lime crema. They’re easy to make, customizable, and perfect for Taco Tuesday or any night.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup coconut yogurt (for crema)
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, chili powder, cumin, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast for 25-30 minutes, or until the cauliflower is tender and crispy and the chickpeas are golden.
3. While the cauliflower and chickpeas roast, make the lime crema by mixing the coconut yogurt and lime juice in a small bowl.
4. Warm the corn tortillas in a skillet or oven for a few minutes.
5. To assemble the tacos, place a few pieces of roasted cauliflower and chickpeas in each tortilla. Top with salsa, avocado slices, and a drizzle of lime crema.
6. Garnish with fresh cilantro and serve.

These vegan cauliflower and chickpea tacos are packed with flavor, texture, and color. The roasted cauliflower and chickpeas are perfectly seasoned, and the creamy avocado and tangy lime crema bring the dish together. They’re a fresh, satisfying meal that’s perfect for a quick dinner or a fun Taco Tuesday night.

Vegan Portobello Mushroom Burgers

These vegan portobello mushroom burgers are a hearty, savory alternative to traditional meat burgers. The large portobello mushrooms are marinated in balsamic vinegar and olive oil, then grilled to perfection. Served on a toasted bun with lettuce, tomato, and a creamy vegan mayo, these burgers are satisfying, juicy, and packed with flavor.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 garlic clove, minced
• Salt and pepper to taste
• 4 burger buns
• Lettuce, tomato, and onion for toppings
• 1/4 cup vegan mayo

Instructions:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, salt, and pepper.
2. Brush the mushrooms with the marinade and let them sit for 15-20 minutes.
3. Preheat the grill or grill pan to medium-high heat. Grill the mushrooms for 4-5 minutes per side, until they are tender and have grill marks.
4. Toast the burger buns on the grill for 1-2 minutes.
5. Assemble the burgers by placing the grilled mushrooms on the buns, and topping with lettuce, tomato, onion, and vegan mayo.
6. Serve immediately.

These vegan portobello mushroom burgers are a delicious and satisfying plant-based alternative to traditional burgers. The mushrooms have a meaty texture and rich flavor, while the toppings add a refreshing crunch. This is an easy, flavorful burger that’s perfect for a summer cookout or a weeknight dinner.

Vegan Thai Peanut Noodles

These vegan Thai peanut noodles are a flavorful and creamy noodle dish packed with rich peanut sauce, vegetables, and fresh herbs. The peanut sauce is made with creamy peanut butter, soy sauce, lime juice, and a hint of spice from sriracha. This dish is perfect for a quick lunch or dinner, and it’s sure to satisfy your cravings for something savory and satisfying.

Ingredients:

• 8 oz rice noodles (or any noodles of your choice)
• 1/2 cup peanut butter (smooth or chunky)
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1-2 tsp sriracha (optional)
• 1 cup shredded carrots
• 1 cup cucumber, sliced into strips
• Fresh cilantro for garnish
• Chopped peanuts for garnish

Instructions:

1. Cook the noodles according to the package instructions, then drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, and sriracha (if using).
3. Toss the cooked noodles with the peanut sauce until evenly coated.
4. Top with shredded carrots, cucumber strips, fresh cilantro, and chopped peanuts.
5. Serve immediately or chill for a cold noodle salad.

These vegan Thai peanut noodles are creamy, savory, and perfectly balanced with the fresh crunch of vegetables and the richness of the peanut sauce. It’s an easy-to-make dish that’s bursting with flavor, and it’s perfect for any meal of the day.

Note: More recipes are coming soon