Ditching the meat and dairy? No problem! Now more than ever, there are endless options for vegan food. Whatever you’re thinking of can most likely be made vegan. We’re here to start you off with 15 recipes from the Food Monster App that are easy, classic, and make you wonder why you didn’t try them sooner.
Source: Mushroom Bolognese
Katharina Boden‘s Tex-Mex Walnut Cauliflower Fajita Bowl is a hybrid recipe, of Mexican and American food, veganized and healthy. The flavors, crunch, and seasoning all work well in creating this awesome veggie bowl. Not in the mood for salad? Replace it with a tortilla.
Source: Beefless Beef Stew
Keep warm this winter with a hearty cup of Steven Seighman‘s Beefless Beef Stew. It’s a vegan take on the traditional dish that’s so good you’ll never know it’s meat-free. Throw some mushrooms into the mix to add a little variance to the root vegetable texture.
Source: Roasted Chickpea Caesar Salad
Creamy, Classic, Cool. Caesar Salad. Why drop 8 dollars or more at a restaurant when you could make it at home? Loaded with healthy fats and high in protein, this Roasted Chickpea Caesar Salad by Logan Dunn and Lexus Osman has a creamy tofu-based dressing and roasted chickpea “croutons.” Using silken tofu instead of the traditional soaked cashews as the base for the dressing cuts down significantly on the amount of fat without affecting any of the taste!
Source: ‘Tuna’ Fish
A fresh probiotic rich substitute for tuna fish sandwiches made from an ingredient combination you have to taste to appreciate. This ‘Tuna’ Fish by Amanda Nicole Smith is made with sauerkraut, sunflower seeds, cashews, seaweed, and all the regular tuna fish fixings. The faint vinegar taste of sauerkraut is the perfect addition along with the seaweed that adds a fishy flavor!
Source: 15-Minute Vegetable Tempura
People often consider tempura a difficult dish to create, however, it is in fact incredibly easy, with just a few simple ingredients required. That’s why this 15-Minute Vegetable Tempura from 15 Minute Vegan is a winner. The trick to creating the perfect light yet crispy batter is using sparkling, carbonated water that is ice cold. Use vegetables that need minimal preparation, such as button mushrooms and broccoli, to save time.
Lindsey Auerbach‘s Double Chocolate Chunk Sunbutter Cookies are miraculously made without any flour and instead use sunflower seed butter as their base, which yields a rich and gooey result. They are surprisingly cakey and unapologetically fudgy with their dark chocolate chunks. The sunflower seed coating around the outside also adds a pleasant crunch.
Source: Anti-Inflammatory Overnight Oats
Lucie Javorska‘s Anti-Inflammatory Overnight Oats with chia seeds are packed with flavor and anti-inflammatory ingredients! A generous heap of cinnamon and turmeric, plus an extra squeeze of lemon will keep you on top of your game no matter what the weather’s like. Make these oats in a mason jar and take it to go in the morning.
Source: Bean and Mushroom Fajitas
Iva Mrdjanov‘s Bean and Mushroom Fajitas are such a go-to dinner recipe for busy weeknight evenings. It’s quick to make, doesn’t create a lot of dishes; and if you don’t feel like mixing your own seasoning and making the pico de gallo and guacamole, these can be readily purchased in almost any store to speed things up. The biggest bonus is that everyone around the table gets excited when they realize it’s fajita night.
Source: Veggie Pasta Sauce
Maria Koutsogiannis created the perfect Veggie Pasta Sauce recipe, inspired by Greek roots, is the only pasta sauce you’ll need. With red onions, smoky cumin, sweet baby peppers, fresh tomatoes, and fresh parsley, it just screams “EAT ME!” These flavors all marry perfectly and really come together with each and every bite!
Kat Kothgasser‘s Goji and Chia Seed Overnight Oats are the perfect compromise when you don’t want something pipping hot but you don’t want it ice cold either, because they are about room temperature by the time you eat them. Packed with superfoods like chia seed and goji berries!
Source: Smoky Cashew Mac and Cheese
This richly creamy, Smoky Cashew Mac and Cheese by Dawn Kriss is ready in no time. Made from cashews and a blend of flavors that amp up the cheesy, umami flavor like nutritional yeast, garlic, mustard, and smoked paprika, you won’t believe that this classic dish is dairy-free. Just cook the pasta, blend the sauce ingredients together, and heat!
Source: Pumpkin and Kale Salad
This Pumpkin and Kale Salad by Maria Llamas could be a perfect example for a light dinner in between parties or a delicious side dish. Kale is actually an amazing green to prepare salads in advance, thanks to its rough leaves which don’t go soggy easily. And pumpkin is a must be in any dinner these days.
Source: No-Bake Blueberry Cheesecake Jar
Kat Condon‘s No-Bake Blueberry Cheesecake Jar can easily be made into whatever berry flavor you want – strawberry, blackberry, mixed berry, etc. And though you could easily turn this into an actual cheesecake with a full graham cracker crust base, dividing this no bake vegan blueberry cheesecake into jars is actually quite brilliant.
Did you ever realize that lemon pairs pretty amazingly to bananas? Yes, the zesty lemon flavor takes a banana cream pie to the next level. So, come on board with Florian Nouh‘s delicious Lemon Banana Cashew Cream Pie!
We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!
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