Beyond Tofu: 20 Mind Blowing Vegan Recipes That Don't Suck.
- Emanuele Bortolotto
- Jul 20
- 19 min read
Updated: Sep 8
Let's have an honest chat. When you hear the words "vegan food," what's the first image that pops into your head? Be truthful. For many, it's a sad, pale, wobbly block of plain tofu. Maybe it's sitting next to a pile of unseasoned steamed broccoli on a beige plate. It's the culinary equivalent of a dentist's waiting room: sterile, joyless, and something you endure rather than enjoy. For decades, this has been the stereotype, a bland punishment for those who dare to dine differently. Well, I'm here today to tell you that this sad, beige vision of veganism is dead. It is an ex-stereotype. It has ceased to be. RIP. 묘
Today's plant based cooking is a vibrant, global, flavor-packed revolution. It's about coaxing unbelievable flavors from humble vegetables, transforming nuts and seeds into creamy sauces, and creating dishes so satisfying you'll never feel like you're missing out. It's time to venture beyond the tofu block and explore a world of culinary creativity. I've gathered 20 of my absolute favorite, completely mind blowing vegan recipes that are guaranteed to make a believer out of even the most skeptical carnivore. Grab your apron. Things are about to get delicious.
So You Think Vegan Food Is Boring? Let's Fix That.
The secret to incredible vegan cooking isn't about finding a perfect "fake" version of meat. It's about mastering the core principles of flavor that make any food taste amazing. We're talking about the big four:
Fat: Delivers flavor and creates a rich mouthfeel. Think avocado, olive oil, nuts, and coconut milk.
Acid: Brightens and balances rich flavors. Think lemon juice, lime juice, and a good quality vinegar.
Salt: It's not just about making things salty; it enhances all the other flavors in the dish. Miso paste, tamari, and sea salt are your best friends.
Umami: The holy grail. That deep, savory, "meaty" flavor. You can find it in mushrooms, soy sauce, nutritional yeast, and sun dried tomatoes.
When you learn to balance these elements, you can make a simple plate of beans and rice taste like it came from a five star restaurant. The recipes below are designed to be your training ground. They are your culinary dojo. Prepare to become a plant based ninja. 🥋
The "I Can't Believe It's Vegan" Breakfast Club
Kickstart your day with something other than sadness. These recipes are packed with energy and flavor.
1. The Fluffiest Damn Vegan Pancakes
Forget flat, dense pancakes. These are the pillowy, cloud-like pancakes of your weekend dreams. The secret is a bit of acid (vinegar) reacting with the baking soda to create an epic lift. They're so light, you might need to tether them to the plate.
Description: This recipe produces pancakes that are golden brown on the outside and impossibly fluffy on the inside. They have a subtle vanilla flavor and are the perfect canvas for your favorite toppings, from classic maple syrup to a mountain of fresh berries.
Ingredients:
1 ½ cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 ½ cups unsweetened plant milk (soy or oat work best)
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 tbsp melted coconut oil (plus more for the pan)
Instructions:
In a small bowl, combine the plant milk and apple cider vinegar. Let it sit for 5 minutes. It will curdle slightly, creating a vegan "buttermilk."
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Pour the vegan buttermilk, vanilla extract, and melted coconut oil into the dry ingredients. Whisk until just combined. A few lumps are okay! Overmixing leads to tough pancakes.
Heat a lightly oiled griddle or non stick pan over medium heat. Pour ¼ cup of batter onto the griddle for each pancake.
Cook for 2 to 3 minutes, or until you see bubbles forming on the surface. Flip and cook for another 1 to 2 minutes until golden brown.
Pro Tip: Add a handful of blueberries or vegan chocolate chips to the batter for an extra burst of flavor.
2. Savory Chickpea Flour Omelets
Eggs who? These savory omelets, made from chickpea flour (also called gram or besan flour), are a game changer. They're packed with protein and have a wonderfully custardy texture.
Description: This isn't just an egg substitute; it's a delicious dish in its own right. The chickpea flour base has a naturally savory, slightly nutty flavor, which pairs perfectly with sautéed veggies and a sprinkle of "cheesy" nutritional yeast.
Ingredients:
1 cup chickpea flour
1 cup water
2 tbsp nutritional yeast
½ tsp garlic powder
½ tsp turmeric (for color)
¼ tsp black salt (kala namak), for an "eggy" flavor (optional, but amazing)
Salt and pepper to taste
1 cup of your favorite fillings: diced onions, bell peppers, spinach, mushrooms, etc.
Instructions:
In a bowl, whisk together the chickpea flour, water, nutritional yeast, garlic powder, turmeric, and salts until completely smooth. The batter should be the consistency of thin pancake batter. Let it rest for 10 minutes.
While the batter rests, sauté your chosen veggies in a lightly oiled non stick pan until softened. Remove them from the pan and set aside.
Pour about half of the batter into the hot pan, swirling to create a large, thin circle. Cook for 3 to 4 minutes, until the edges are firm and the center is mostly set.
Sprinkle your cooked veggies over one half of the omelet. Carefully fold the other half over. Cook for another minute.
Pro Tip: Add a tablespoon of tahini to the batter for a richer flavor and even more tender texture.
3. Tofu Scramble That Actually Tastes Good
Okay, I know the title says "Beyond Tofu," but this isn't SAD tofu. This is tofu at its best, transformed into a savory, fluffy scramble that rivals the real thing. It's all about the seasoning.
Description: This recipe will change your mind about tofu forever. We crumble it and cook it with a magical blend of spices that gives it a beautiful yellow hue and a deeply savory, slightly "eggy" flavor profile. It's the perfect protein packed breakfast.
Ingredients:
1 block (14 oz) firm or extra firm tofu, pressed
1 tbsp olive oil
½ onion, diced
1 clove garlic, minced
¼ cup nutritional yeast
1 tsp turmeric
½ tsp paprika
¼ tsp black salt (kala namak)
A splash of unsweetened plant milk
Instructions:
Press your tofu for at least 15 minutes to remove excess water. This is a crucial step!
In a large skillet, heat the olive oil over medium heat. Sauté the onion until softened. Add the garlic and cook for another minute until fragrant.
Crumble the pressed tofu into the skillet with your hands.
Sprinkle the nutritional yeast, turmeric, paprika, and black salt over the tofu. Stir well to combine, coating all the crumbles.
Cook, stirring occasionally, for 5 to 7 minutes until the tofu is heated through.
Add a small splash of plant milk to make it a bit creamier. Season with salt and pepper to taste.
Pro Tip: Stir in a large handful of spinach at the end and cook until it wilts. Serve with avocado toast and a dash of hot sauce.
4. Power-Up Smoothie Bowl
This isn't a thin, watery smoothie. This is a thick, creamy, spoonable bowl of pure energy, designed to be piled high with delicious toppings.
Description: A vibrant and nutrient-dense breakfast that tastes like a decadent treat. The frozen banana creates an ice cream like base, while the berries add antioxidants and a beautiful color.
Ingredients:
2 frozen bananas, sliced
1 cup frozen mixed berries
1 large handful of spinach (you won't taste it!)
2 tbsp chia seeds
½ cup plant milk
Toppings: granola, fresh fruit, coconut flakes, nut butter
Instructions:
Combine the frozen bananas, frozen berries, spinach, chia seeds, and plant milk in a high speed blender.
Blend on low at first, then increase the speed, using the tamper if needed to push the ingredients down. Blend until thick and creamy.
Pour into a bowl and go wild with your toppings.
Make It Your Own: Add a scoop of your favorite vegan protein powder for an extra boost. A spoonful of peanut butter in the blend also works wonders.
Lunch Recipes That Won't Make Your Coworkers Sad For You
Say goodbye to sad desk salads and hello to lunches that are both satisfying and envy-inducing.
5. Spicy Black Bean Burgers That Don't Fall Apart
The eternal struggle of the veggie burger is real. Too many are mushy, bland, and disintegrate if you look at them wrong. Not these. These are robust, flavorful, and hold their own on any bun.
Description: These burgers have a satisfyingly "meaty" texture thanks to the combination of black beans and walnuts, with a smoky, spicy kick from chipotle peppers. They are hearty enough to please everyone at the BBQ.
Ingredients:
1 can (15 oz) black beans, rinsed and patted very dry
½ cup walnuts
1 cup cooked brown rice or quinoa
½ onion, finely chopped
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tsp cumin
½ cup breadcrumbs or rolled oats
Instructions:
Preheat your oven to 375°F (190°C).
Spread the rinsed and dried black beans on a baking sheet and bake for 15 minutes to dry them out further. This is the secret to a non mushy burger.
In a food processor, pulse the walnuts until they are coarsely ground. Add the sautéed onion and garlic, chipotle sauce, and cumin and pulse a few more times.
Add the dried beans and cooked rice to the food processor. Pulse 8 to 10 times, until just combined. You want a chunky texture, not a paste.
Transfer the mixture to a bowl and stir in the breadcrumbs. Form into 4 patties.
Pan fry in a lightly oiled skillet for 4 to 5 minutes per side until crisp and browned.
Pro Tip: Serve on a toasted bun with avocado, lettuce, tomato, and a dollop of vegan mayo.
6. The Ultimate "Chickpea of the Sea" Salad Sandwich
This chickpea salad is a classic for a reason. It's creamy, savory, and has just enough texture and tang to perfectly mimic a classic tuna or chicken salad.
Description: Mashed chickpeas provide the perfect flaky texture, while vegan mayo brings the creaminess and celery adds a fresh crunch. It's the perfect five minute lunch.
Ingredients:
1 can (15 oz) chickpeas, rinsed and drained
⅓ cup vegan mayo
1 stalk celery, finely diced
2 tbsp red onion, finely diced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper to taste
Instructions:
In a medium bowl, mash the chickpeas with a fork or potato masher until flaky. Leave some texture.
Add the vegan mayo, celery, red onion, dill, and lemon juice.
Stir everything together until well combined. Season generously with salt and pepper.
Make It Your Own: Add a teaspoon of Dijon mustard for extra tang or a pinch of dulse flakes for a subtle "from the sea" flavor. Serve on whole wheat bread, in a lettuce wrap, or with crackers.
7. 15-Minute Creamy (No-Cream) Tomato Soup
Rich, creamy tomato soup is pure comfort in a bowl. This version gets its luxurious creaminess from a secret ingredient: blended cashews.
Description: This soup is velvety smooth and packed with rich tomato flavor, elevated by fragrant basil and garlic. It tastes like it's been simmering for hours, but it comes together in minutes.
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
½ cup raw cashews, soaked in hot water for 10 minutes
1 tsp dried basil
Salt and pepper
Instructions:
Sauté the onion in olive oil until soft. Add the garlic and cook for one minute.
Add the crushed tomatoes, vegetable broth, and basil. Bring to a simmer and cook for 5 minutes.
Drain the soaked cashews and add them to a high speed blender with the soup.
Blend on high until completely smooth and creamy. Be careful when blending hot liquids!
Season with salt and pepper to taste.
Pro Tip: Serve with a vegan grilled cheese sandwich for the ultimate comfort meal. A drizzle of coconut cream on top looks extra fancy.
8. Glorious Green Goddess Bowls
This is the kind of vibrant, nutrient-packed bowl that makes you feel amazing from the inside out. The star is the addictive Green Goddess dressing.
Description: A customizable bowl of goodness featuring quinoa, roasted sweet potatoes, chickpeas, and fresh veggies, all drizzled with a creamy, herby, tangy dressing you'll want to put on everything.
Ingredients:
For the Bowl: Cooked quinoa, roasted sweet potato cubes, chickpeas, sliced cucumber, cherry tomatoes, avocado.
For the Dressing:
1 cup fresh parsley
½ cup fresh cilantro or basil
⅓ cup tahini
¼ cup lemon juice
2 tbsp olive oil
1 clove garlic
3-4 tbsp water to thin
Instructions:
To make the dressing, combine all dressing ingredients in a blender and blend until smooth. Add water as needed to reach your desired consistency.
Assemble your bowl: start with a base of quinoa, then arrange all your other delicious bowl components on top.
Drizzle generously with the Green Goddess dressing.
Make It Your Own: This is a template, not a strict rule. Use any grains, proteins, and veggies you have on hand. Roasted broccoli, edamame, and massaged kale are all fantastic additions.
9. Loaded Sweet Potatoes with Black Beans and Avocado Crema
A baked sweet potato is a humble but mighty foundation for a truly epic meal. We're loading it up with savory black beans and a cool, tangy avocado crema.
Description: A perfectly balanced meal in one package. The natural sweetness of the potato pairs beautifully with the savory, spiced black beans and the rich, zesty avocado crema. It's incredibly filling and delicious.
Ingredients:
2 large sweet potatoes
1 can (15 oz) black beans, rinsed
1 tsp cumin
½ tsp chili powder
For the Crema: 1 avocado, ½ cup cilantro, juice of 1 lime, pinch of salt.
Instructions:
Preheat oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45 to 60 minutes, or until tender.
While the potatoes bake, warm the black beans in a small pot with the cumin and chili powder.
Make the crema by blending the avocado, cilantro, lime juice, and salt until smooth.
Split the baked sweet potatoes open, fluff the insides, and top with the black bean mixture and a generous dollop of avocado crema.
Pro Tip: Top with pickled red onions or a sprinkle of toasted pumpkin seeds for extra texture and flavor.
Dinner Is Served: Main Courses That Steal the Show
These show-stopping mains are perfect for a weeknight dinner or for impressing guests.
10. Mushroom & Walnut Bolognese That Fools Italians
This is the recipe I use to convert the skeptics. It's so rich, "meaty," and deeply flavorful that no one will ever miss the meat. It's a tribute to the beautiful, slow-cooked sauces of Italy.
Description: Finely chopped mushrooms and walnuts create an unbelievably savory and textured base that perfectly mimics traditional bolognese. Simmered with red wine, tomatoes, and herbs, this sauce is pure, plant based magic. Your pasta deserves this.
Ingredients:
1 lb cremini mushrooms, very finely chopped
1 cup walnuts, toasted and finely chopped
1 large onion, 1 carrot, 2 celery stalks (the soffritto), all finely diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
½ cup dry red wine (optional)
1 tbsp tomato paste
1 tsp dried oregano
Pinch of nutmeg
Your favorite pasta
Instructions:
Sauté the onion, carrot, and celery in olive oil until very soft, about 10 minutes.
Add the mushrooms and cook until they release their water and begin to brown. This takes time but builds incredible flavor.
Add the garlic and tomato paste and cook for one minute. If using wine, pour it in now and cook until it has mostly evaporated.
Stir in the crushed tomatoes, oregano, nutmeg, and the chopped walnuts.
Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 45 minutes, but an hour is even better. The longer it simmers, the deeper the flavor.
Serve over hot pasta.
Pro Tip: Stir a splash of unsweetened soy milk or cashew cream into the sauce at the very end for a richer, more traditional bolognese "alla panna" style.
Questions from the Internet: "Are these recipes actually easy for a beginner cook?"100% yes! I've specifically chosen recipes that deliver huge flavor without requiring complicated techniques or a culinary degree. The mushroom bolognese might seem fancy, but it's really just a lot of chopping and simmering. I've written the instructions to be super clear and hold your hand the whole way. The goal here is to build your kitchen confidence and show you that you can absolutely make mind blowing vegan recipes at home. You got this! 💪
11. Life Changing Creamy Vegan Mac and Cheese
Throw out that boxed stuff. This mac and cheese is so creamy, so cheesy, and so decadent, it's been known to make grown adults weep with joy. The sauce is a blend of potatoes, carrots, cashews, and nutritional yeast. It sounds weird, but trust the process.
Description: This is the pinnacle of vegan comfort food. The sauce is velvety smooth, has the perfect cheesy tang, and clings to every single noodle. It's a bowl of pure, unadulterated happiness.
Ingredients:
1 lb elbow macaroni
1 cup peeled and diced potatoes
½ cup peeled and diced carrots
½ cup raw cashews
¼ cup nutritional yeast
2 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
Salt to taste
1 cup of the starchy pasta water
Instructions:
Boil the potatoes and carrots until very tender.
While they boil, cook your macaroni according to package directions. Before you drain it, reserve at least 1 cup of the starchy cooking water.
Drain the potatoes and carrots and add them to a high speed blender with the cashews, nutritional yeast, lemon juice, garlic powder, and onion powder.
Add ½ cup of the reserved pasta water and blend on high until silky smooth. Add more pasta water as needed to reach a perfect sauce consistency. Season generously with salt.
Pour the cheese sauce over the cooked macaroni and stir to combine.
Pro Tip: For a baked mac and cheese, pour the mixture into a baking dish, top with breadcrumbs tossed in melted vegan butter, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.
12. Jackfruit "Pulled Pork" Sandwiches
Young, green jackfruit has a neutral flavor and a magical, shreddable texture that makes it the perfect stand in for pulled pork. Slathered in BBQ sauce, it's a smoky, savory, and utterly convincing dupe.
Description: Tender, shredded jackfruit is simmered in a smoky, sweet, and tangy BBQ sauce until it's melt in your mouth delicious. Piled high on a soft bun with creamy coleslaw, this is a sandwich that will satisfy the most intense comfort food cravings.
Ingredients:
2 cans (20 oz) young green jackfruit in brine or water, NOT syrup1
1 onion, chopped
2 cloves garlic, minced
1 cup of your favorite vegan BBQ sauce
1 tbsp soy sauce or tamari
1 tsp smoked paprika
Instructions:
Drain and rinse the jackfruit. Chop off the hard core part of each piece and discard.
Sauté the onion in a pan until soft. Add the garlic and jackfruit. Cook for a few minutes, using a spatula to break up the jackfruit pieces.
Add the BBQ sauce, soy sauce, and smoked paprika. Stir to coat.
Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, stirring occasionally. The jackfruit will become very tender.
Use two forks to shred the jackfruit directly in the pan.
Make It Your Own: Serve on toasted buns with a simple coleslaw made from shredded cabbage, carrots, and vegan mayo.
13. The Best Damn Lentil Shepherd's Pie
The ultimate cozy, rustic meal. A rich, savory lentil and vegetable stew is hidden beneath a fluffy blanket of creamy mashed potatoes.
Description: This is plant based comfort food at its finest. The lentil filling is hearty and flavorful, and the mashed potato topping gets beautifully golden and crisp in the oven. It's a hug in a casserole dish.
Ingredients:
For the Filling: 1 cup brown or green lentils, 1 onion, 2 carrots, 2 celery stalks, 2 cloves garlic, 1 cup frozen peas, 4 cups vegetable broth, 2 tbsp tomato paste, 1 tsp dried thyme.
For the Topping: 2 lbs potatoes, ½ cup plant milk, 2 tbsp vegan butter.
Instructions:
Cook the lentils according to package directions.
While they cook, sauté the onion, carrots, and celery until soft. Add the garlic and tomato paste and cook for a minute.
Add the cooked lentils, vegetable broth, and thyme. Simmer for 15 to 20 minutes until the sauce has thickened. Stir in the frozen peas.
Meanwhile, boil the potatoes until tender. Drain and mash them with the plant milk and vegan butter until creamy.
Spread the lentil filling in a baking dish. Top with the mashed potatoes, using a fork to create nice peaks.
Bake at 400°F (200°C) for 20 to 25 minutes, or until the filling is bubbly and the top is golden.
Pro Tip: A splash of red wine or a tablespoon of soy sauce in the lentil filling adds incredible depth of flavor.
14. 20-Minute Spicy Peanut Noodles
Faster than takeout and a million times more delicious. This is the perfect weeknight meal when you're craving something savory, spicy, and satisfying.
Description: A ridiculously addictive peanut sauce—creamy, spicy, sweet, and tangy—coats a bowl of bouncy noodles and crisp veggies. It's a flavor explosion that comes together in the time it takes to boil pasta.
Ingredients:
8 oz of your favorite noodles (soba, udon, or even spaghetti)
For the Sauce: ½ cup creamy peanut butter, ¼ cup warm water, 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1-2 tsp sriracha, 1 clove garlic (grated).
Toppings: Shredded carrots, sliced cucumber, chopped peanuts, cilantro.
Instructions:
Cook the noodles according to package directions.
While the noodles cook, whisk all the sauce ingredients together in a bowl until smooth.
Drain the noodles and toss them immediately with the peanut sauce.
Top with your favorite fresh veggies and chopped peanuts.
Make It Your Own: Add some baked tofu or edamame for a protein boost.
15. Hearty One-Pot Red Lentil Curry
Red lentils are amazing because they cook quickly and break down into a wonderfully creamy, thick stew. This one pot curry is incredibly flavorful and soul warming.
Description: A fragrant and comforting curry where red lentils melt into a creamy base of coconut milk, tomatoes, and spices. It's a simple, nourishing, and deeply satisfying meal.
Ingredients:
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp curry powder
1 tsp turmeric
1 cup red lentils, rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) full fat coconut milk
2 cups vegetable broth
A large handful of spinach
Instructions:
In a large pot, sauté the onion in coconut oil. Add the garlic and ginger and cook for a minute. Stir in the curry powder and turmeric.
Add the rinsed lentils, tomatoes, coconut milk, and vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until the lentils are soft and the curry has thickened.
Stir in the spinach until it wilts. Serve with rice and naan.
Pro Tip: A squeeze of fresh lime juice at the end brightens up all the flavors.
16. Blackened 'Fish' Tacos with Mango Salsa
We're using firm tofu here, but in a way you've never had it before. A spicy blackening seasoning creates a delicious crust, and a sweet and tangy mango salsa cuts through the richness perfectly.
Description: These tacos are a party on a plate. The spicy, savory tofu "fish" is perfectly balanced by the sweet, zesty mango salsa and creamy avocado. They are fresh, vibrant, and fun to eat.
Ingredients:
1 block extra firm tofu, pressed and cut into sticks
Blackening Seasoning: 1 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, ½ tsp cayenne pepper, ½ tsp thyme.
Mango Salsa: 1 ripe mango (diced), ½ red bell pepper (diced), ¼ red onion (diced), 1 jalapeño (minced), juice of 1 lime, handful of cilantro (chopped).2
Corn tortillas, avocado, vegan sour cream for serving.
Instructions:
Combine all the blackening seasoning ingredients. Toss the tofu sticks in the seasoning to coat them completely.
Pan fry the tofu in a hot, lightly oiled skillet for a few minutes per side, until blackened and crisp.
Combine all the mango salsa ingredients in a bowl.
Warm the tortillas and assemble your tacos: blackened tofu, mango salsa, and a slice of avocado.
Make It Your Own: Don't like tofu? This seasoning and salsa combo is also incredible with roasted cauliflower florets.
Don't Forget Dessert: Sweet Treats Without the Sins
Yes, you can have rich, decadent desserts without a drop of butter, eggs, or cream. Here's how.
17. Fudgy Avocado Chocolate Mousse
Avocado in mousse? Stay with me. The healthy fats in avocado create an unbelievably creamy, rich texture, while the chocolate and sweetener completely mask any avocado flavor. It's pure, healthy decadence.
Description: This mousse is thick, velvety, and intensely chocolatey. It tastes sinfully rich, but it's packed with healthy fats and antioxidants. It's a magic trick in a bowl. 🪄
Ingredients:
2 ripe avocados
½ cup unsweetened cocoa powder
½ cup maple syrup or agave
¼ cup plant milk
1 tsp vanilla extract
A pinch of salt
Instructions:
Combine all ingredients in a food processor or high speed blender.
Blend until completely and utterly smooth. Scrape down the sides as needed.
Spoon into serving dishes and chill for at least 30 minutes to allow it to firm up.
Pro Tip: Top with fresh raspberries or a sprinkle of sea salt to elevate the flavor.
18. Ooey Gooey Vegan Chocolate Chip Cookies
These are the chocolate chip cookies you've been dreaming of. Crispy on the edges, soft and chewy in the middle, and loaded with pools of melted chocolate.
Description: This recipe uses melted coconut oil and a "flax egg" to create a cookie that has the perfect texture and flavor. They are dangerously delicious and no one will ever know they're vegan.
Ingredients:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
2 cups all purpose flour
1 tsp baking soda
½ tsp salt
¾ cup melted coconut oil
1 cup packed brown sugar
¼ cup white sugar
1 tsp vanilla extract
1 cup vegan chocolate chips
Instructions:
Make the flax egg by mixing the ground flaxseed and water. Let it sit for 5 minutes to thicken.
Whisk together the flour, baking soda, and salt.
In a separate large bowl, mix the melted coconut oil and sugars. Add the flax egg and vanilla and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Chill the dough for at least 30 minutes. This is key for a chewy, non-flat cookie!
Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a baking sheet and bake for 10 to 12 minutes.
Pro Tip: Sprinkle a tiny bit of flaky sea salt on top of the cookies as soon as they come out of the oven.
Questions from the Internet: "What's the best egg substitute for baking in these recipes?"It really depends on the function of the egg in the recipe! For binding, like in the cookies above, a flax egg is king. You just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it gel up for 5 minutes. It's that simple! For moisture and leavening, like in some cakes or muffins, you can use ¼ cup of applesauce or mashed banana to replace one egg. For the chickpea omelets, the chickpea flour itself provides the structure. It's all about knowing the right tool for the job.
19. 3-Ingredient Banana "Nice" Cream
The simplest, healthiest ice cream on the planet. Frozen bananas whip up into a soft serve-like consistency that will blow your mind.
Description: It's magic. Frozen bananas blended into a creamy, sweet soft serve. It's the perfect guilt-free treat for a hot day or a late night craving.
Ingredients:
3 frozen bananas, sliced
A splash of plant milk
1 tsp vanilla extract (optional)
Instructions:
Combine the frozen banana slices and a small splash of plant milk in a food processor or high speed blender.
Blend, stopping to scrape down the sides, until it transforms from crumbly to creamy and smooth. Be patient, it will happen!
Serve immediately for a soft serve consistency, or freeze for 30 minutes for a firmer scoop.
Make It Your Own: This is a blank canvas! Blend in a spoonful of peanut butter, a handful of frozen strawberries, or a tablespoon of cocoa powder to create different flavors.
20. No-Bake Peanut Butter Bars
These bars are like a healthier, vegan version of a Reese's cup in bar form. They're incredibly easy to make and dangerously addictive.
Description: A rich, crumbly peanut butter base topped with a smooth, snappy layer of dark chocolate. The perfect no-bake treat for when you need something sweet, fast.
Ingredients:
1 cup creamy peanut butter
½ cup maple syrup
1 ½ cups oat flour (just blend rolled oats in a blender)
Topping: 1 cup vegan chocolate chips + 1 tbsp coconut oil
Instructions:
Line an 8x8 inch pan with parchment paper.
In a bowl, mix the peanut butter, maple syrup, and oat flour until a thick dough forms.
Press the peanut butter mixture firmly and evenly into the bottom of the pan.
In a microwave safe bowl, melt the chocolate chips and coconut oil together until smooth.
Pour the melted chocolate over the peanut butter base.
Refrigerate for at least 1 hour, or until the chocolate is firm. Slice into bars and enjoy.
Pro Tip: Store these in the fridge or freezer, as they will soften at room temperature.
Punchy Conclusion: Go Forth and Cook!
There you have it. Twenty recipes that prove once and for all that vegan food is anything but boring. From hearty dinners that will fool your meat-loving friends to decadent desserts that will satisfy any sweet tooth, the world of plant based cooking is rich, diverse, and waiting for you to explore it. So step away from the sad tofu, embrace the power of plants, and get ready to cook some of the most delicious food of your life. The only thing you'll be missing out on is the food coma. Now, what are you waiting for? Your kitchen is calling. 🧑🍳
Sources:
Minimalist Baker. "Recipes." https://minimalistbaker.com/recipe-index/
Love and Lemons. "Vegan Recipes." https://www.loveandlemons.com/vegan-recipes/
Isa Chandra Moskowitz. Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. Little, Brown and Company, 2013.
Hot for Food. "Recipes." https://www.hotforfoodblog.com/recipes/
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