Purely Plant-Based: Easy and Delicious Vegan Recipes

Purely Plant-Based: Easy and Delicious Vegan Recipes

Welcome to the flavorful world of vegan recipes, where deliciousness meets sustainability! Whether you're a committed vegan or simply intrigued by the idea of plant-based eating, our collection of recipes has something to tantalize your taste buds. Embracing the power of plants, our dishes offer a variety of wholesome ingredients that not only nourish your body but also contribute to a greener planet. From hearty mains packed with protein to decadent desserts that satisfy your sweet cravings, each recipe is a celebration of vibrant flavors and culinary creativity. So, grab your apron, sharpen your knives, and join us on a culinary adventure that proves vegan food can be both nutritious and downright delicious!

But before we delve into the recipes, it's essential to understand the health benefits of veganism.

  • Plant-based diets lower blood pressure levels, reducing the risk of hypertension, heart disease, and stroke.
  • Minimizing meat consumption and focusing on plant-based foods reduces intake of saturated fats and cholesterol, promoting heart health.
  • Plant-based diets, low in saturated fats and refined carbohydrates, prevent type 2 diabetes by regulating blood sugar levels.
  • Nutrient-dense, low-calorie plant foods promote weight loss by inducing satiety and reducing overall calorie intake.
  • Plant-based diets lower the risk of all-cause mortality, contributing to overall longevity and quality of life.
  • Rich in cancer-fighting nutrients, plant-based diets lower the risk of cancer incidence and mortality.
  • Plant-based diets reduce LDL cholesterol levels and promote heart health by minimizing saturated fats.
  • Plant-based diets reduce the risk of stroke by promoting vascular health and reducing inflammation.
  • Essential nutrients in plant-based diets support cognitive function and reduce the risk of cognitive decline and neurodegenerative diseases.

Quick breakfast recipes for those rushed mornings when time is short

Southwest Tofu Scramble

By Minimalist Baker

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes 
  • Total Time: 30 minutes
  • Servings: 2



  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 medium red onion (thinly sliced)
  • 1/2 medium red bell pepper (thinly sliced)
  • 2 cups kale (loosely chopped)


  • 1/2 tsp sea salt (reduce amount for less salty sauce)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

For serving (optional)

  • Salsa
  • Cilantro
  • Hot Sauce
  • Breakfast potatoes, toast, and/or fruit


  • Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  • While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  • Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  • Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  • In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  • Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  • Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

Vegan French Toast with Berry Compote

By Nisha Vora

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes 
  • Total Time: 15 minutes 
  • Servings: 4


French Toast Ingredients

  • 1 1/2 cups oat milk (or other non-dairy milk)
  • 1 tablespoon pure maple syrup
  • 1/4 cup chickpea flour
  • 2 1/2 tablespoons nutritional yeast
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/2 teaspoon kosher salt
  • Coconut oil or vegan butter for frying
  • 8-10 slices of crusty bread such as country white bread, ciabatta or sourdough, cut into thick slices (day-old bread is preferable*)
  • For serving: pure maple syrup, Berry Compote (optional), or vegan whipped cream (optional)

Simple Berry Compote Ingredients

  • 1 1/2 cups (~180-200g) mixed berries of choice*, fresh or frozen and defrosted
  • 1/3 cup (~64g) organic cane sugar (or maple syrup to keep refined sugar-free)
  • 2 tablespoons freshly squeezed orange juice


French Toast Directions

  • In a medium bowl, whisk together the oat milk, maple syrup, chickpea flour, nutritional yeast, cinnamon, nutmeg, and kosher salt. Transfer the mixture to a shallow dish or pie pan.
  • Heat a large skillet over medium-low heat with some coconut oil or vegan butter.
  • Dunk a slice of bread in the batter for a few seconds on each side, ensuring the bread is soaked. Then flip the bread and repeat.
  • Once the skillet is hot, cook each slice of bread for 2 minutes or until golden brown, then flip and cook for another 1-2 minutes.
  • Serve with pure maple syrup and, if desired, the Berry Compote (recipe below). Or, you can add some vegan whipped cream on top!

Simple Berry Compote Instructions

  • Place the berries, sugar, and orange juice in a saucepan, and cook on medium-low heat for about 10-15 minutes, gently smashing down the berries as the mixture cooks. Allow the mixture to simmer for an additional 10 minutes until thick and jammy.
  • You can prepare the compote in advance and store in the fridge.


* If you don’t have day-old bread, here’s how to quickly dry out your bread slices. Place your bread slices on a wire rack in the oven at 300°F/150°C and bake for 6-8 minutes per side.

Vegan Smoothie Bowl

By Devon O'Brien

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 1


  • 1 large banana
  • 1 cup frozen mixed berries
  • ½ cup unsweetened soymilk or other unsweetened non-dairy milk
  • ¼ cup pineapple chunks
  • ½ kiwi, sliced
  • 1 tablespoon sliced almonds, toasted if desired
  • 1 tablespoon unsweetened coconut flakes, toasted if desired
  • 1 teaspoon chia seeds


  1. Combine banana, berries and soymilk (or almond milk) in a blender. Blend until smooth.
  2. Pour the smoothie into a bowl and top with pineapple, kiwi, almonds, coconut and chia seeds.

Quick lunch options for hectic days when you require a convenient and fulfilling meal

Black Bean-Quinoa Bowl

By Katie Webster

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 1


  • ¾ cup canned black beans, rinsed
  • ⅔ cup cooked quinoa
  • ¼ cup hummus
  • 1 tablespoon lime juice
  • ¼ medium avocado, diced
  • 3 tablespoons pico de gallo
  • 2 tablespoons chopped fresh cilantro


  • Combine beans and quinoa in a bowl. Stir hummus and lime juice together in a small bowl; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and cilantro.


To make ahead: Assemble Buddha bowl up to 1 day in advance, with dressing on the side. To prevent avocado from browning if making ahead, toss with a squeeze of lime juice after dicing.

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

By Nisha Vora

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes 
  • Total Time: 20 minutes
  • Servings: 2 (OR 3 WITH BREAD)


  • 1 Fresno chile or jalapeño pepper, thinly sliced
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon maple syrup
  • 12 ounces (340g) broccoli
  • 3 ½ tablespoons avocado oil or high-heat oil, divided
  • 1 (15-ounce) (425g) can chickpeas, rinsed and drained
  • ½ teaspoon kosher salt, plus more to season
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons of Za’atar*

Yogurt Sauce

  • 5 ounces (140g) plain-flavored vegan yogurt (ideally, a creamy and thick variety with a tart flavor)
  • 2 garlic cloves, grated or crushed with a press
  • 1 medium lemon, zested + 1 tablespoon of lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Salt and pepper to taste

For serving

  • A few slabs of bread or cooked grains of choice (optional)


  • In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).
  • Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.
  • Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.
  • Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.
  • Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.
  • To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.


* You can find Za’atar at well-stocked grocery stores, Middle Eastern shops, and online (this is my favorite Za’atar, made by a Palestinian-American family – affiliate link)

If using a stainless steel pan, you might need a touch more oil to prevent the chickpeas from sticking.

Noodle Bowl with Rainbow Veggies & Peanut Sauce

By Breana Lai Killeen, M.P.H., RD

  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Servings: 4


Noodle Bowl

  • 4 ounces bean thread noodles (see Tip) or thin rice noodles
  • 1 tablespoon toasted (dark) sesame oil
  • 24 asparagus spears, trimmed
  • 2 cups shredded green or napa cabbage
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons rice vinegar
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced beets
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper

Peanut Sauce

  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red pepper (Optional)


  1. To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
  2. Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
  3. Combine cabbage, basil, mint and rice vinegar in a medium bowl.
  4. Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.

To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, maple syrup, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.


To make ahead: Refrigerate sauce for up to 2 days.

Tips: Bean Thread Noodles: Look for bean thread noodles, sometimes labeled vermicelli, mung bean or cellophane noodles, in the Asian section of large supermarkets or at an Asian market.

People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Effortless dinner ideas perfect for those hectic evenings when you're short on time but still craving a flavorful and nourishing meal

Tempeh Tacos

By Nisha Vora

  • Prep Time: 20 minutes 
  • Cook Time: 20 minutes 
  • Total Time: 40 minutes
  • Servings: 12 Tacos

Pickled stuff

  • 2 Fresno chile peppers or jalapeños*, sliced thinly
  • 1 large shallot, sliced as thinly as you can
  • ½ cup (125 mL) distilled white vinegar
  • 1 ½ tablespoons maple syrup
  • Kosher salt

Crispy Tempeh

  • 2 (8-ounce/227g) blocks of tempeh
  • 4 tablespoons avocado oil, or other neutral-flavored high-heat oil
  • 2 tablespoons tamari or soy sauce**
  • 1 tablespoon + 1 teaspoon freshly squeezed lime juice

Avocado crema

  • 2 small or 1 extra large ripe avocado
  • ¼ cup (60g) vegan sour cream or tangy coconut yogurt
  • 2 garlic cloves, roughly chopped
  • 3 tablespoons freshly squeezed lime juice****
  • ½ teaspoon ground cumin
  • ¾ cup (12g) cilantro leaves and tender stems
  • ½ to ¾ teaspoon kosher salt
  • Freshly cracked black pepper

For serving

  • 12 corn tortillas
  • A handful of cilantro, chopped (optional)
  • Lime wedges (optional)


  • Pickle the vegetables. In a small jar (about 8 ounces or 240 mL), combine the chile peppers, shallot, vinegar, maple syrup, and sprinkle with a couple pinches of salt. Seal and set aside to macerate while you make everything else (at least 15 minutes). Be sure to gently shake the jar a few times for even distribution.
  • Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
  • Open some windows for ventilation and line a large surface with a few paper towels.
  • Cook the tempeh. Heat a 12-inch (or larger) nonstick frying pan with the avocado oil over medium-high to high heat until it just starts to smoke. Add the tempeh and arrange it in a single layer as much as possible. Cook for 2 minutes undisturbed, then toss and continue cooking for a total of 12 to 14 minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay).
  • Transfer the tempeh to a paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it all to a bowl. Add in the soy sauce and lime juice, and toss to coat the tempeh.
  • While the tempeh is cooking, make the avocado crema. In a food processor bowl, add the avocado flesh, sour cream or yogurt, garlic, lime juice, cumin, cilantro, ½ teaspoon kosher salt, and several cracks of pepper. Blend until smooth and creamy, scraping down the sides as you go. Season to taste, adding more lime juice or salt and pepper as desired.****
  • Char the corn tortillas. If you have a gas stove, turn a burner to medium-low and use tongs to place the tortilla directly over the flame, 10 to 20 seconds per side until charred, in spots. Or, you can add each tortilla to a cast iron skillet over medium-high heat for 15 to 30 seconds per side. Stack and wrap charred tortillas in a dish towel to keep them warm.
  • Assemble the tacos. Dollop some crema onto each charred tortilla and spread out. Top with fried tempeh and spoon some pickled shallots and peppers on top, adding a spoon of the pickling liquid onto each taco. If desired, sprinkle a bit of cilantro onto each taco, and if you have a leftover lime, serve the tacos with lime wedges.


* For a spicier version, use three chile peppers (quick pickling the peppers mellows their heat). For a mild version, use one pepper.** Use tamari to keep the recipe gluten-free. Also, check the label of your corn tortillas (most are GF).*** Between the lime juice in the tempeh and in the crema, you’ll likely need 3 medium limes or 2 large juicy limes.*****You may have leftover avocado crema, depending on how much you add to each taco. 

Orange Tofu

By Nico Pallotta

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes 
  • Total Time: 25minutes mins
  • Servings: 4


Oven baked Tofu

  • 16 ounces tofu firm or extra firm
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

OR Pan-fried Tofu

  • 16 ounces tofu firm or extra firm
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Orange Sauce

  • ¾ cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon ginger grated
  • 1 clove garlic grated
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch
  • ¼ cup water

Other Ingredients

  • 1 medium red bell pepper sliced
  • 4 cups cooked rice
  • 3 tablespoons spring onions tops chopped


Oven Baked Method (Chewier)

  • Preheat the oven to 400°F or 200°C. Pat tofu dry with kitchen paper then cut it into bite-size dice. Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.
  • Arrange the tofu on the baking sheet lined with parchment paper. Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.

OR Pan Fried Method (quicker)

  • Pat tofu dry with kitchen paper then cut it into bite-size dice.
  • Heat the oil in a non-stick skillet. Add tofu cubes and season with salt and black pepper.
  • Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.
  • Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.

Orange Sauce

  • To a large skillet, add ¾ cup orange juice, 1 teaspoon orange zest, 1 teaspoon ginger (grated), 1 clove garlic (grated), 2 tablespoons sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar.
  • Let simmer on medium to low heat for 3 minutes, stirring occasionally. In the meantime, whisk 1 tablespoon of cornstarch and ¼ cup water in a separate bowl. Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.
  • Stir constantly until the sauce thickens. It should take 1 minute.
  • Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated by the sauce.
  • Serve in a rice bowl with some green onion tops, chives, or sesame seeds.

Miso Vegetable Soup

By EatingWell Kitchenn

  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 30 mins
  • Servings: 2


  • 2 cups plus 3 tablespoons water, divided
  • 2 tablespoons white rice
  • 2 cups frozen stir-fry vegetables,
  • 1 12-ounce package of extra-firm silken tofu, cut into small cubes
  • 2 tablespoons miso,
  • 2 scallions, thinly sliced
  • 1 teaspoon rice vinegar, or to taste
  • 1/2-1 teaspoon sugar, to taste


  1. Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.
  2. Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through about 2 minutes. Remove from the heat.
  3. Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Notes: Stir-fry vegetables: Frozen bagged mixes of cut vegetables are appropriate for a stir fry.

The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.

And, of course, let's not forget about dessert - there's always a little room left for something sweet

2-Ingredient Dark Chocolate Truffles

By Minimalist Baker

  • Prep Time: 2 hours 30 minutes
  • Cook Time: 1 minute 
  • Total Time: 2 hours 31 minutes
  • Servings: 15


  • 239.06 g vegan dark chocolate* (very finely chopped // 65-72% cacao // 9 ounces is equal to ~1 1/2 cups chopped)
  • 150 ml canned full-fat coconut milk (smooth & creamy* // well shaken/whisked if clumpy)
  • 0.47 tsp vanilla extract (optional)
  • 22.5 g unsweetened cocoa or cacao powder, or finely ground hazelnuts (optional // for coating)


  • Place very finely chopped chocolate (it should resemble small shreds) in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
  • In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling – about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
  • Immediately add coconut milk to the chocolate (drizzling evenly for even melting) and loosely cover with a cooking lid or plate to trap the heat in. Do not touch for 5 minutes. Then lift the cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
  • NOTE: If you have unmelted pieces left (usually due to the chocolate not being finely chopped enough), you can microwave the mixture in 5-10-second increments until completely smooth (just be very careful not to overcook or it can affect the integrity of the chocolate, causing separation, oiliness, or graininess).
  • Add vanilla (optional) at this time and stir.
  • Set the mixture in the refrigerator to chill uncovered for 1-3 hours*, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.
  • Once chilled and firm, prepare a small dish of cocoa or cacao powder (or finely ground hazelnuts) for rolling (optional).
  • Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls. If the mixture has become too firm (crumbles when you try to roll it), let sit at room temperature for 5-10 minutes before trying again.
  • Toss in cocoa or cacao powder (or finely ground hazelnuts) to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
  • If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
  • Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
  • Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

By focusing on plant-based foods rich in essential nutrients, antioxidants, and fiber, individuals can improve their overall health, lower the risk of chronic diseases, and contribute to environmental sustainability. Whether you're enjoying vibrant salads, hearty grain bowls, or indulgent vegan desserts, there's no shortage of flavorful and satisfying options to explore in the world of vegan cuisine. With creativity and a commitment to wholesome eating, adopting a vegan lifestyle can be a fulfilling journey towards wellness and culinary delight.

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