Food
July 30, 2020
15+ Satisfying Vegan Recipes You Won’t Believe Are Plant-Based
Not only can plant-based eating lower your ecological footprint, but it’s also surprisingly versatile and seriously delicious. A common concern people have about going vegan is letting go of their favorite comfort foods. Well, you don’t have to. Can you still eat meaty tacos? Yes! Crab cakes? Check. Queso dip? Absolutely.
If you’ve got a fridge and pantry stocked of tofu, chickpeas and jackfruit, but don’t know where to start, scroll down to discover 17 vegan recipes that are simple yet satisfying.
Pulled Jackfruit Tacos
Looking for a new meat alternative? Try cooking with the latest hot ingredient: jackfruit. An age-old staple in South Asian cooking, it’s suddenly appearing on menus everywhere. Young, green jackfruit has a neutral taste on its own, but when cooked in something saucy, it soaks up flavors and has the look and texture of shredded meat. Foodies are using the healthy fruit in everything from sandwiches to tacos. For this recipe, opt for vegan Worcestershire instead.
Get the recipe for Pulled Jackfruit Tacos.
Soy- & Hot Honey-Glazed Faux Chicken Sandwich
Chickenless chicken is this year’s version of the meatless burger. Even grocery giants like Loblaws are getting in the game with their own iterations of plant-based “chicken.” Our recipe uses faux chicken breasts glazed with a soy and hot honey sauce, all topped with a crisp slaw. To make it vegan, use plant-based mayo and buns.
Get the recipe for Soy- & Hot Honey-Glazed Faux Chicken Sandwich.
Cauliflower Steaks With Lemon Salsa Verde
This recipe uses the cauliflower from floret to core. The “steaks” are cut from the middle section, where the core holds the slabs together. The remaining florets are used to make a creamy purée. It’s a warm, hearty dish that gets a pop from the bright preserved lemon salsa verde on top.
Get the recipe for Cauliflower Steaks With Lemon Salsa Verde.
Smoky Stir-Fried Vegetable Chow Mein
This tasty chow mein can be made on the stovetop or the barbecue. Serve it with cauliflower wings for an Asian feast.
Get the recipe for Smoky Stir-Fried Vegetable Chow Mein.
Tomato & Eggplant Bake
This hearty dish is a crowd pleaser with the toasted hazelnuts and “cheesy” cashew layer. It makes each bite so creamy and rich, warming and comforting… perfect for a cold evening with friends.
Get the recipe for Tomato & Eggplant Bake.
Buffalo Cauliflower Sandwich
“It’s our claim to fame… buffalo cauliflower,” says Lauren Toyota, the host of YouTube’s Hot For Food. “This recipe is the most visited page on the blog and the most watched YouTube video. Newcomers, feast your eyes on the buffalo cauliflower sandwich!”
Get the recipe for Buffalo Cauliflower Sandwich.
Pea, Zucchini & Coconut Risotto
This summery dish is creamy and flavorful, yet still light and refreshing. Cook the rice in coconut milk to give it a more traditional risotto texture, then stir in a creamy blend of puréed peas with lemon juice and olive oil to give the finished dish extra flavor and thickness.
Get the recipe for Pea, Zucchini & Coconut Risotto.
Pad Kee Mao
This dish has the nickname “drunken noodles” because it’s a favorite after-the-bar late-night snack in Thailand. The combination of sugar, soy and vegetarian oyster sauce makes a perfect, crave-worthy sauce.
Get the recipe for Pad Kee Mao.
Crispy Crabless Cakes
There are a lot of vegan crab cake recipes made from artichokes or hearts of palm floating around, and while they’re all pretty delicious, this one has been tried and tested by many former seafood addicts who claim they’d rather eat this than the real thing any day!
Get the recipe for Crispy Crabless Cakes.
Loaded Butternut Squash Queso
Even though this recipe is vegan, even the biggest cheese lovers will loves this dip. Top it with avocado, black beans, tomatoes, red onions, jalapeños, cilantro and a squeeze of lime to take it up a notch!
Get the recipe for Loaded Butternut Squash Queso.
Chile & Ginger Pho
This is a simplified version of the classic pho recipe, which means you can have dinner on the table in twenty minutes rather than leaving it to simmer for hours! The broth base is flavored with sesame, ginger, green onions, chile and lime and then filled with lots of veggies and buckwheat noodles before being topped with cilantro. A perfect cozy, comforting supper that will warm and rejuvenate you.
Get the recipe for Chile & Ginger Pho.
Spicy Mushroom Tacos With Crispy Tempeh
Marinate the tempeh in a mix of tamari, Bragg’s Liquid Aminos and miso paste. In both the tempeh marinade and the umami sauce, you can use light or dark miso; light is sweeter. Serve these tacos with a slice of avocado and a generous smear of umami spicy sauce, which is an all-purpose condiment.
Get the recipe for Spicy Mushroom Tacos With Crispy Tempeh.
Zucchini “Spaghetti” With Charred Tomato Salsa
Health-conscious chefs and home cooks are using spiralized vegetables instead of noodles. This delectable dish is adapted from chef David Lee’s recipe at Planta restaurant.
Get the recipe for Zucchini “Spaghetti” With Charred Tomato Salsa.
Chana Masala
Rich spices transform the chickpeas, while leeks and spinach add a great flavor, plus the green of the spinach makes the meal look beautiful, too.
Get the recipe for Chana Masala.
Vegan Cream Soup With Pear, Spinach & Sage
Since she started her food blog Vert Couleur Persil in 2014, chef Geneviève Plante has always had a passion for beautiful cuisine. Although the cookbook is only available in French, she translated this delicious soup recipe just for House & Home!
Get the recipe for Vegan Cream Soup With Pear, Spinach & Sage.
Spaghetti Squash With Ginger, Chili, Lime & Grilled Tofu
This dish is inspired by the Filipino staple known as pancit. Substitute spaghetti squash for the traditional mung bean or rice noodles. The result is a light, spicy “noodle” dish anchored with hearty wedges of grilled tofu.
Get the recipe for Spaghetti Squash With Ginger, Chili, Lime & Grilled Tofu.
Eggplant, Chickpea & Tomato Bake
Echoes of Greek moussaka are correctly heard here (the dish is named moussaq’a), both in the name and the feel of the dish. It’s a veggie-filled take on the hearty, humble, healthful and completely delicious sheet-pan dish.
Get the recipe for Eggplant, Chickpea & Tomato Bake.