The Best Vegan Recipes for Everyday Cooking
Start with the time you have: blend a 20-minute chilled soup, cook a 25-minute pasta, or set aside an hour for fresh bread. This Vegan collection moves from quick black bean hummus and chimichurri to coconut-rich chickpea curry, crisp cabbage and noodle buns, bright popsicles, and creamy tomato pasta dishes.
Why These Vegan Recipes Work
- Quick Dinner Options: A 25-minute fettuccine and a one-pot pesto pasta provide practical dinner choices when time is short.
- Simple Cleanup: The one-pot pasta keeps cooking contained, while blender-based gazpacho and hummus limit equipment for easy cleanup.
- Make-Ahead Flexibility: French bread can be baked for the week, while frozen popsicles and chilled gazpacho suit advance preparation.
- Fast Flavor Boosts: Chimichurri and black bean hummus come together quickly for flavorful additions to snacks, meals, or bread.
1. Pineapple Coconut Cilantro Popsicles
These coconut-pineapple popsicles have five ingredients and take 10 minutes to prepare․ Additional time is needed for freezing․ I suggest using full-fat coconut milk and lime zest in the popsicles to complement the sweet pineapple flavor without overdoing it․ Lime zest adds balance to the other flavors in the popsicles․ I use a high-powered blender to blend the pineapple into the smoothie until the smoothie no longer has large chunks of pineapple․ When I've finished blending‚ the smoothie should pour easily from the pitcher through the mold holes without large chunks of pineapple near the edges of the holes․ This prevents messiness when pouring the smoothie into the mold․ I do not add large chunks of pineapple to the smoothie other than those intended for the mold․ Use a mold with wooden skewers or add wooden skewers to your mold if they aren't included․ Place a second layer of triangular pineapple pieces on top of other fruit pieces․ Add more grated lime peel to make it stand out from the coconut․ I cut the triangular pineapple pieces first to avoid confusion with other fruit pieces․ Shredded coconut is an optional ingredient added before freezing the dessert in transparent molds․ I don't include shredded coconut in my dessert because I prefer a smoother texture․ You can use a food processor instead of a blender to puree pineapple; otherwise‚ prepare the dessert as directed in transparent molds․
2. Easy Vegan Chimichurri Sauce with Parsley, Oregano, Garlic, and Lime
Choose a fresh bunch of flat-leaf Italian parsley to make a vegan chimichurri sauce․ Flat-leaf Italian parsley is less strongly flavored than other types of parsley and can be used to make chimichurri sauce․ Chimichurri is an Argentinian sauce made with parsley‚ oregano‚ garlic‚ lime juice‚ and olive oil․ Fresh oregano is listed as an ingredient because it has a stronger flavor than dried oregano‚ which is also listed as an ingredient․ Lime juice adds tartness; red wine vinegar is a substitute․ Extra-virgin olive oil helps hold the chopped herbs together so they can be easily scooped up with a spoon․ Chili peppers and red pepper flakes add some spiciness․ Grated garlic adds garlic flavor to the oregano rather than large pieces of raw garlic․ Mix parsley‚ oregano‚ oil‚ chili‚ and lime juice or vinegar in the sauce to the desired texture‚ or chop parsley and oregano with a knife for a coarser texture․ The parsley and oregano should be well combined with oil․ Risks associated with chopping the herbs by hand include garlic pieces‚ which the recipe says can be bitter and unpalatable when raw․ Use chimichurri sauce as a topping or marinade for tacos‚ bread‚ vegetarian veggie burgers‚ vegan steaks‚ roasted vegetables‚ sweet potatoes‚ and pizza․ Tips for making chimichurri in advance and storing it in a sealed container are provided with the recipe․ Another option is to freeze chimichurri in ice cube trays for later use․
3. One-Hour French Bread With a Crusty Golden Finish
Make French bread to eat throughout the week by baking two loaves at once‚ either sliced or unsliced․ One hour and four ingredients are all you need to bake French bread loaves with a crisp crust and soft interior․ Bread flour is an ingredient in quick breads to add structure․ Other ingredients in the quick breads include sea salt and yeast mixed with warm water to add flavor and leavening․ Tips for making quick breads include preheating the oven briefly and using oven heat to help bread rise․ You can begin with 3 cups of flour and add more flour if needed to form a dough that does not adhere to pressed fingers․ The dough is sticky when touched by water and yeast but will be less sticky as it is kneaded with other ingredients․ Dough and fingers that are no longer sticky are usually a sign that it's time to shape the dough․ Overproofing is a common issue and can lead to loaves falling while baking․ Shape each half into a dense loaf with seams on the bottom․ Bake the bread right away after the oven reaches 425° for easier slicing after 10 to 15 minutes of cooling․ Serve bread warm with soups and other foods that complement fresh bread․
4. Pan-Fried Cabbage and Noodle Buns with Crisp Golden Crusts
Serve these warm sides or snacks․ Pan-fried cabbage and noodle bao are steamed fillings enclosed in fried dough wrappers․ Other ingredients in the bao fillings include cabbage‚ vermicelli‚ carrots‚ green onions‚ and soy and sesame oils‚ topped with sesame seeds․ This recipe serves several people․ The home recipe's dough includes all-purpose flour‚ instant yeast‚ soy milk‚ sesame oil‚ sugar‚ salt‚ and sesame seeds․ The filling includes broken vermicelli noodles and cooked cabbage‚ carrots‚ green onions or scallions‚ sesame oil‚ soy sauce‚ salt‚ and sesame seeds․ To keep the filling from leaking through the noodle wrappers‚ drain excess liquid from cooked filling ingredients․ When baking buns‚ only one side should be brown before flipping․ Adding a measured amount of water to the pan and covering it will generate steam cooking for the buns without damaging the crust․ Issues with rolled buns include moisture loss and storage problems‚ which can lead to sticking and cracking after the buns are filled․ Serve cooked buns with soy sauce‚ sugar‚ chili sauce‚ and sesame seeds‚ if desired․ Store cooked buns in sealed containers in the refrigerator or on trays in the freezer‚ then pack into bags․ Buns can be reheated directly from the freezer without thawing․
5. Fresh Tomato Gazpacho with Cucumber: Smooth Chilled Summer Soup
Twenty minutes of preparation time and a blender are required to prepare this cold tomato gazpacho for storage in the refrigerator․ Chopped cucumber‚ bell pepper‚ lemon juice‚ and basil toppings complete this cold soup‚ which makes a good lunch or dinner dish․ Start with ripe vine-ripened tomatoes․ Additional varieties used in this recipe are Roma‚ heirloom‚ and Campari tomatoes․ Peel the tomatoes by blanching them․ Chop tomatoes‚ cucumbers‚ red peppers‚ shallots‚ and garlic together․ Red peppers are included to help keep the red-colored soup red․ Olive oil is added during blending to give the soup smooth body․ Add lemon juice and basil‚ as well as sea salt and pepper‚ for flavor balance․ This recipe highlights fresh‚ seasonal produce․ Stir vegetables occasionally after they sit to help spread oil‚ lemon juice‚ and other liquids․ The finished gazpacho should be bright red without chunks if blended thoroughly at high speed․ Common errors in preparing gazpacho include underblending and not refrigerating the soup long enough before serving․ Allow at least 20 minutes for the mixture to meld and 2 hours of refrigeration to avoid chunky gazpacho․ Spoon gazpacho into bowls and sprinkle with chopped basil as specified․ The gazpacho recipe suggests serving it as a first course with Easy No-Knead Focaccia Bread as a filling meal․ Making gazpacho ahead of time can save time on other busy days․ Stir chilled gazpacho thoroughly before serving to distribute ingredients evenly․
6. Vegan Chickpea Curry With Creamy Coconut Tomato Sauce
This vegan Indian chickpea curry recipe made with canned chickpeas and coconut cream sauce is a good option for a weeknight dinner served to family․ Seasonings such as turmeric‚ paprika‚ coriander‚ garam masala‚ and Kashmiri chili powder add flavor to a mild chickpea curry dish that takes about 40 minutes to make․ The base is made with sliced onions and oil and sautéed garlic and ginger․ Seasonings added to the base include cooked turmeric‚ paprika‚ ground coriander‚ Kashmiri chile powder‚ garam masala‚ and salt‚ along with chopped tomatoes․ Additional ingredients in the base include vegetable broth‚ drained canned chickpeas‚ and unsweetened coconut cream mixed into the chopped tomatoes to make a thick sauce that coats a spoon․ Cook the tomatoes‚ not time the tomatoes‚ and cook the tomatoes until they are soft and mushy before mixing in broth and coconut cream․ Chickpeas cooked in tomato sauce for 15 minutes will have a thicker tomato sauce than chickpeas in sauce cooked for 15 minutes․ Home cooks often undercook tomatoes in curry and other dishes‚ making the curry less tasty․ Letting the curry rest for 5 minutes can help thicken the sauce․ Serve this dish with basmati rice or naan․ Recommended garnishes include fresh cilantro and yogurt․ Other side dishes to add to this menu include vegan raita‚ mango chutney‚ Kachumber‚ and pickles․ This recipe is intended for preparing meals in bulk․ Chickpeas in this recipe are reported to hold up well after freezing․
7. One-Pot Creamy Pesto Pasta with Tagliatelle and Cherry Tomatoes
Use this recipe for a weeknight meal․ One-Pot Creamy Pesto Pasta includes tagliatelle‚ cherry tomatoes‚ spinach‚ garlic‚ and basil in a one-pot dish․ Oat cream and green pesto make a creamy sauce for the pasta․ Start by adding the pasta nests to a large skillet․ Add tomato to one side of the nests and spinach and basil to the other․ Add sliced garlic‚ green pesto‚ Italian seasoning‚ salt‚ pepper‚ oat cream‚ and vegetable broth to the skillet with the pasta․ Vegetable broth will cook into the pasta․ Tomato juices will cook into the sauce․ Spinach will wilt into the pasta․ Cover the pasta pan over medium heat and stir often to keep it from sticking to the pan․ The pasta is ready when the tagliatelle is cooked to al dente and the sauce thickens enough to coat the tagliatelle when stirred․ Typical cooking errors are not using enough sauce and not stirring the pasta; more stock may be needed․ Pasta dishes can be served hot with chili flakes or vegan parmesan options and sides like a green salad or garlic bread․ Pasta dishes should be eaten within a few days to prevent thickening․ A little oat milk or vegetable stock added when reheating can help make pasta dishes more creamy again․
8. Vegan Sun-Dried Tomato Fettuccine with Creamy Coconut Sauce
Dinner can be prepared in 25 minutes with two burners, one for the pasta and one for the sauce․ The vegan sun-dried tomato fettuccine recipe involves combining fettuccine with a creamy coconut sauce and other toppings, such as balsamic vinegar, garlic, and cherry tomatoes․ This is a quick, dairy-free option for weeknight dinners at home․ The sauce is prepared in a skillet with garlic and chopped sun-dried tomatoes․ Italian seasoning and balsamic vinegar and tomato paste are added to the sauce to enhance flavor․ Cherry tomatoes are cooked and mashed to add texture and tomato flavor to the sauce․ Coconut cream and nutritional yeast are added to the sauce․ Arugula is mixed into the pasta before serving, and parsley is sprinkled on top․ Water or vegetable broth can be added during cooking or at the end of cooking as directed․ Choose ripe cherry tomatoes that yield easily to a spoon․ Five to ten minutes of cooking will thicken tomato sauce․ Drain pasta al dente and toss with arugula to ensure even mixing․ Problems to avoid include insufficient cooking time with a lid on the pot and hard cherry tomatoes that don't mix well with other ingredients․ Season with salt and pepper at the end of cooking․ Serve the pasta straight from the pan, with fresh parsley and shaved vegan parmesan, if using․ Keep cooked pasta in an airtight container․ When reheating leftovers, add some broth to help moisten the sauce․ Pasta can be prepared in advance, if needed․ Make the sauce fresh․
9. Black Bean Hummus with Lime and Tahini
Black bean hummus is smooth if you include the reserved bean liquid and tahini and olive oil in the food processor with other ingredients before adding the black beans․ I have made a quick snack hummus from black beans with lime juice‚ garlic‚ cumin‚ coriander‚ and cayenne pepper in the past․ I let the liquid base blend on low for a minute before adding the beans․ After one minute of blending‚ the mixture will be smooth and frothy but not yet a typical dip․ Preblending with tahini helps prepare the liquid for further blending with beans and helps the beans get caught in the blender blades․ A 7-cup food processor with a steel S blade leaves room to mix other ingredients in the bowl․ I process homemade beans‚ which cooked to 15 ounces‚ along with some cooking liquid to puree all the beans․ I season with additional cayenne pepper for taste and other variations․ Eaten immediately as a dip with fresh vegetables or pita chips․ It can also be included in sandwiches and wraps‚ such as pita‚ as an alternative to poured dressing to avoid a mess․ I include this dip in a macro bowl meal as a salad dressing․