Vegan & Plant Based Recipes

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Vegan & Plant Based Recipes Welcome to vegan & plant based recipes.

Avocado Pasta Salad RecipeIngredients:8 oz bowtie pasta (farfalle)2 ripe avocados, diced1 cup cherry tomatoes, halved1/2...
27/07/2025

Avocado Pasta Salad Recipe
Ingredients:
8 oz bowtie pasta (farfalle)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/2 cup cucumber, diced
1/2cup corn...

Soaking potatoes in salt water (I use Himalayan pink) for 24 hrs before roasting benefits in easier digestibility and lo...
27/07/2025

Soaking potatoes in salt water (I use Himalayan pink) for 24 hrs before roasting benefits in easier digestibility and lower acrylamide accumulation. Either way, I freaking love homemade fries and make them at least once per week.

Season & oil to preference (dry the tatoes first if soaked in water). Roast at 450 (preferably in glass) for about 20 minutes until slightly browned, then turn down to anywhere between 400-420 until done.

I make you a weekly menu so you don’t have to! 😍Vegan "Honey" Chili TofuEasy lentil Quinoa SaladBaked Eggplant in Peanut...
27/07/2025

I make you a weekly menu so you don’t have to! 😍

Vegan "Honey" Chili Tofu
Easy lentil Quinoa Salad
Baked Eggplant in Peanut Sauce
Portobello Mushroom Burger
Buffalo Chickpea Pizza
Mexican Egg Casserole
Strawberry lemonade Slushie

Mediterranean Salmon Patties😋😋Ingredients:1 pound fresh salmon fillet (skin removed) or 2 cans (6 oz each) salmon, drain...
27/07/2025

Mediterranean Salmon Patties😋😋
Ingredients:
1 pound fresh salmon fillet (skin removed) or 2 cans (6 oz each) salmon, drained
1 cup fresh spinach, finely chopped (or 1/2 cup thawed, drained frozen spinach)
1/4 cup red onion, finely chopped
2 cloves garlic, minced
1/3 cup feta cheese, crumbled...
The article is in the first comment

*Edited AGAIN because I forgot 2 ingredients... sorry!!*This is why I'll never be a skinny vegan. Lasagna soup and garli...
27/07/2025

*Edited AGAIN because I forgot 2 ingredients... sorry!!*

This is why I'll never be a skinny vegan. Lasagna soup and garlic toast! Will definitely be making this about 150 more times this year. Yes, I know it isn't 'soul food', but it did some things to my soul... trust me.

Recipe (I eyeball everything, so these are loose measurements lol):

I used a package of Beyond Meatballs crumbled, and a package of Morningstar Farms Italian crumbles. Use whatever 'meat' or protein you want.

Canola oil for browning the crumbles

1 chopped onion

About 5 cloves of minced or chopped garlic

1 jar of pasta sauce

Beef flavored bouillon powder (I used Orrington Farms)

Approximately 4-6 cups of water

1 package of lasagna noodles, broken into bite-size pieces

1 can of Rotel (Diced tomatoes and chilies)

Italian seasoning

Garlic powder

Garlic salt

Ms. Dash Garlic and Herb blend seasoning

**Black pepper to taste

**About 1-1.5 cups total of Shredded mozzarella and/or Mexican style shreds. I used So Delicious brand. Really enhanced the flavor without seeming too cheesy. Add more if you like, however.

1.Place the crumbles of your choice and chopped onion in a pot with enough oil for browning. I also added some italian seasoning and garlic powder. When it is nearly done, add the minced garlic and cook for a few more minutes. If you use garlic salt, as I did, ensure you don't use much because the bouillion powder will add salt, as well.

2. Add the can of Rotel and stir for a few minutes. The juice helps to loosen any meat that may have been sticking to the pot.

3. Add the pasta sauce, water, and beef flavored bouilion (you will have to use your best judgement here. I didn't measure.. just season it to your preferred taste).

4. Heat to a simmer, stirring occasionally, then add the broken lasagna noodles one by one, stirring to ensure they do not stick together. I used a whole package, but use however much you want in regards to the amount of liquid you're using.

5. Simmer on a low-medium heat, stirring frequently. When the noodles are cooked to your preferred texture, soup is done!

This turned out to be very delicious but I would have added a chopped bell pepper if I'd had one. Will do so in the future.

Garlic toast was buttered Texas Toast, garlic salt, Ms. Dash Garlic and Herb blend... toasted in a 400 degree preheated oven until browned to my preference.

Banana and Spinach SmoothieRecipe:1 banana1 handful of spinach1 tb spoon of chia seeds1 tb spoon of oatsfew walnuts1 tb ...
26/07/2025

Banana and Spinach Smoothie

Recipe:

1 banana

1 handful of spinach

1 tb spoon of chia seeds

1 tb spoon of oats

few walnuts

1 tb spoon of peanut butter

3 dates

Just put all ingredients in blender, add 1,5dl of water or non dairy milk(add liquid as you like, usually i make it dense so i can eat it with spoon)

Let me know in comments if you like this recipe.

Made this smoothie after my morning workout. Don’t judge me on the name, I try to get creative so I feel like I’m doing ...
25/07/2025

Made this smoothie after my morning workout. Don’t judge me on the name, I try to get creative so I feel like I’m doing something extra!

TANGO MANGO SMOOTHIE

2 Apples

3/4 cup frozen mangoes

1 thumb ginger

1/2 cup pineapple

Supplements: Chia Seeds, H**p Seeds, Coconut Flakes

Blend with plant based milk and water.

Gnocchi made with just a block of tofu (drained but not pressed), blended & then kneaded with about 3/4 cup to 1 cup of ...
25/07/2025

Gnocchi made with just a block of tofu (drained but not pressed), blended & then kneaded with about 3/4 cup to 1 cup of chickpea flour & nutritional yeast.

Knead, roll into little snakes + cut into gnocchis and boil in batches til they float to the top. I put mine in a spicy marinara w basil

EDIT: since ppl keep commenting that this isn't the "traditional" way...yes, I know. it's just another creative, high protein, gluten free version and we are all about diversity here right?

This is probably my most frequently made recipe, simply because it's so quick and easy, and unbelievably tasty! And I us...
25/07/2025

This is probably my most frequently made recipe, simply because it's so quick and easy, and unbelievably tasty! And I usually have all the ingredients in stock anyway.

Not my recipe, it came from a booklet of raw salad dressings, that was a bonus item included when I bought Vegan Comfort Foods from around the World, by Veronica Grace. The dressing is not her creation either, and I can't remember exactly who it was credited to, but I will have a shufti and try and find the original ebook (it's not on any of my cloud drives, likely only in a backup on an external drive so I apologise, but want to be clear I'm not trying to claim this as my own!! I think it was a Jill somebody whose original recipe it was. I have made slight modifications myself, but only to increase the amount of onion & garlic)

Sunflower 'Sour Cream' Dressing

1 cup sunflower seeds

1 1/4 cups water

1/3 cup freshly squeezed lemon juice (for me it's usually 1 1/2 - 2 lemons' worth

1/4 brown onion (normal everyday onion, maybe known as white onion, or something else depending where you live!)(halve this to match original recipe ratios)

2 large cloves garlic (halve to match original)

1 tsp himalayan pink salt (og called for sea salt, I always use himalayan for everything)

Chuck all in a blender and blitz till creamy.

Keeps in an airtight container in the fridge for up to a week, but also freezes AMAZINGLY WELL. Freezing & thawing will allow you to keep it in the fridge for over a week with no degradation in taste.

I put this on everything, it works as a salad dressing, dip, gives a 'cheesy' sauce flavour if poured over steamed cauli or broccoli etc... obviously not cheesy cheese, but speaking as a lifelong lover of that cheesy taste thang, it hits the same tastebuds in a very similar way, somehow. My omnivore son adores it, too!

24/07/2025

Going to olive garden tonight what can I eat

I made a peanut butter apple pie smoothie and it was soooo yummy! Although I’m concerned about protein intake and calori...
24/07/2025

I made a peanut butter apple pie smoothie and it was soooo yummy! Although I’m concerned about protein intake and calories. It was about 657 calories and 14.25 grams of protein. Now I made enough for my husband and I so it was actually double the calories and protein. Is this ok for breakfast? Sorry it was gone when I thought about a picture. Lol was not a full glass for sure.
Recipe:
2 apples
1 banana
3 pitted dates
6 tbsp quick oats
2 tbsp peanut butter
1 tbsp chia seeds
1 1/2 cup of Almond milk unsweetened
1 cup water
1 tbsp cinnamon

Vegan Oxtails (Jackfruit Style) 😋🔥Rinse and drain 2 cans of young green jackfruit; cut into chunks.In a bowl, mix 1/4 cu...
23/07/2025

Vegan Oxtails (Jackfruit Style) 😋🔥
Rinse and drain 2 cans of young green jackfruit; cut into chunks.
In a bowl, mix 1/4 cup soy sauce, 2 tbsp vegan Worcestershire, 2 tbsp browning sauce.
Add 1 tbsp smoked paprika, 1 tsp garlic powder, thyme, black pepper, and 1 tbsp brown sugar.
Stir in chopped scallions, bell peppers, onions, and 1 Scotch bonnet (optional heat).
Toss jackfruit in marinade, coat well, and cover.
Let marinate overnight in the fridge for deep flavor.
Next day: Sear in a skillet, then simmer with veggie broth until tender.
Serve with rice, greens, or cornbread for a true comfort meal! 🌱🥣

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