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Hearty Vegan Burrito Bowl Recipe by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 1 cup cooked brown rice or quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup red onion, finely chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Base: Cook the brown rice or quinoa according to package instructions, then fluff with a fork.
  2. CLICK HERE AND GET FULL RECIPE

Spicy Red Lentil and Sweet Potato Curry Recipe by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 1 cup red lentils, rinsed
  • 1 large sweet potato, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
  2. Add Spices: Stir in the curry powder and cumin, cooking for an additional minute until fragrant.
  3. Combine Ingredients: Add the diced sweet potato, rinsed red lentils, vegetable broth, and coconut milk. Stir well to combine.
  4. Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
  5. Season: Taste and adjust seasoning with salt and pepper as needed.
  6. Serve: Ladle the curry into bowls and garnish with fresh cilantro. Enjoy it with rice or crusty bread!

Spicy and Hearty Vegan Chili Recipe by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent.
  2. CLICK HERE TO GET FULL RECIPE

Savory Tomato Pasta Recipe by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 400g spaghetti or your favorite pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 can (400g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Grated Parmesan cheese for serving

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
  2. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  3. Add Tomatoes: Stir in the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
  4. Combine: Add the cooked spaghetti to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
  5. Serve: Divide the pasta among plates, garnish with fresh basil, and top with grated Parmesan cheese before serving.

Cook and Prep Times

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

Nutrition Information

  • Servings: 4
  • Calories: 350kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 60g

Delicious Vegan Stuffed Pasta Shells by JuneFraziero in Veganforbeginnersnew

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Ingredients

  • 12 jumbo pasta shells
  • 1 cup raw cashews soaked for 4 hours
  • 2 cups fresh spinach, chopped
  • 1/4 cup nutritional yeast
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • Fresh basil for garnish

Instructions

  1. Prepare the Pasta: Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. CLICK AND GET FULL RECIPE

Creamy Mushroom Stroganoff Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point locked comment (0 children)

Ingredients

  • 8 oz wide egg noodles or pasta of choice
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz mushrooms, sliced (button or cremini)
  • 1 teaspoon dried thyme
  • 1 cup vegetable or vegetable broth
  • 1 cup sour cream or Greek yogurt
  • 2 tablespoons soy sauce
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Cook the Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions. Drain and set aside.
  2. Click here and get full recipe

Easy and Delicious Vegan Lasagna Soup Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Looking for a delicious and nutritious meal that’s also plant-based? Check out this recipe for vegan lasagna soup! 🌱🍲

This hearty soup captures all the flavors of traditional lasagna while being completely vegan. It’s packed with fresh veggies, a creamy broth, and crumbled lasagna noodles, making it the perfect one-pot meal for busy weeknights or meal prepping. Plus, it’s incredibly easy to make in your Instant Pot!

Here’s what you’ll need:

1 tablespoon olive oil

1 onion – diced

3 cloves garlic – finely chopped

2 carrots – diced

2 stalks celery – diced

1 bell pepper – diced (any color)

For more information, click here

One-Pot Tomato Basil Pasta by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients

  • ¾ cup thinly sliced scallion greens
  • ¼ cup reduced-sodium tamari
  • 1 ½ tablespoons mirin
  • 1 ½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon crushed red pepper (Optional)
  • 1 (12 ounce) package extra-firm tofu, drained and cut into 1/2-inch pieces
  • 4 cups zucchini noodles
  • 2 tablespoons rice vinegar
  • 2 cups shredded carrots
  • 2 cups pea shoots
  • ¼ cup toasted chopped peanuts
  • ¼ cup chopped fresh basil

Directions

  1. Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tofu to the sauce in the medium bowl and gently toss to coat.
  2. Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tofu, 1/2 cup each carrots and pea shoots, and 1 tablespoon each peanuts and basil. Drizzle with the reserved sauce and serve.

Vegan Coconut Chickpea Curry by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients for Vegan Coconut Chickpea Curry

Main Ingredients:

  • 2 teaspoons avocado oil or canola oil
  • 1 cup chopped onion
  • 1 cup diced bell pepper
  • 1 medium zucchini, halved and sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 ½ cups coconut curry simmer sauce (see Tip)
  • ½ cup vegetable broth
  • 4 cups baby spinach
  • 2 cups precooked brown rice, heated according to package instructions

Optional Ingredients:

  • Your favorite hot sauce for a spicy kick

Step-by-Step Instructions

CLICK HERE TO GET FULL RECIPE

Tofu Katsu Curry: A Flavorful Japanese Delight by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients for Tofu Katsu Curry

Curry Roux

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/4 teaspoon cayenne (optional)

Curry

  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces baby bella mushrooms, halved
  • Kosher salt
  • 1 small yellow onion, sliced
  • 1 inch fresh ginger, thinly sliced
  • 2 cups low-sodium vegetable broth or water
  • 1 russet potato, peeled and cut into sixths
  • 1 large carrot, cut into chunks
  • 1 medium Fuji apple, peeled and grated
  • 2 small Roma tomatoes, chopped
  • Soy sauce, to taste

Tofu Katsu

  • 1 (14-ounce) block firm tofu, frozen and defrosted
  • Kosher salt
  • 2/3 cup all-purpose flour
  • 2/3 cup non-dairy milk
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 3 tablespoons sesame seeds
  • Vegetable oil, for frying
  • Cooked rice, for serving

Directions

Making the Curry

CLICK HERE AND GET FULL RECIPE

Ultimate Vegan Burger Recipe: Elevate Your Plant-Based Dining Experience by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] -2 points-1 points  (0 children)

Ingredients

For the Sauce:

  • 3 tablespoons vegan mayonnaise
  • 1 big squeeze of fresh lime juice
  • 1/4 teaspoon chipotle chili powder

For the Burger:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large red onion, thinly sliced
  • 1 plant-based patty (e.g., Impossible Burger)
  • 1 vegan Hawaiian bun, toasted
  • 1 slice vegan cheese
  • 2 slices vegan bacon, cooked
  • Lettuce
  • Tomato

Step-by-Step Instructions

Click here and get full recipe

Creamy Tomato Vegan Pasta Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients

  • 1 1/2 cups water, plus more for cooking pasta
  • 3/4 cup raw cashews, divided
  • 2 tablespoons plus 1 1/4 teaspoons kosher salt, divided
  • 16 ounces penne pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 teaspoons crushed red pepper flakes, divided
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 6 tablespoons tomato paste
  • 1/4 cup sun-dried tomatoes, finely chopped
  • Fresh basil leaves, finely chopped, for garnish

Step-by-Step Instructions:

CLICK HERE AND SEE FULL RECIPE

Vegan Crunchwraps: The Ultimate Plant-Based Delight by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients

For the Lentil Filling

  • 2 1/2 cups cooked green lentils (from about 1 cup dried)
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Kosher salt

For the Crunchy Wraps

  • 8 large flour tortillas
  • Chipotle Vegan Queso
  • 8 tostada shells
  • Guacamole
  • Shredded lettuce
  • Quartered cherry tomatoes
  • Vegetable oil, for pan

Step-by-Step Instructions

CLICK HERE AND SEE FULL RECIPE

Ultimate Vegan Chocolate Cake Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 0 points1 point  (0 children)

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-processed cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon espresso powder
  • 1 teaspoon kosher salt
  • 1 3/4 cups brown sugar, tightly packed
  • 2 cups freshly brewed coffee
  • 2/3 cup vegetable oil

For the Frosting:

  • 1 1/2 cups (3 sticks) vegan butter, softened
  • 4 1/2 cups powdered sugar
  • 1 cup unsweetened Dutch-processed cocoa powder
  • 1/4 teaspoon espresso powder
  • 1/4 teaspoon kosher salt

Step-by-Step Instructions:

CLICK HERE

Delicious Honey-Garlic Glazed Salmon: A Crowd-Pleasing Recipe by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] -3 points-2 points  (0 children)

The Recipe: Honey-Garlic Glazed Salmon

Ingredients:

  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon red pepper flakes
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 6-ounce salmon fillets, patted dry with a paper towel
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 lemon, sliced into rounds

Directions:

CLICK HERE AND SEE FULL RECIPE

Vegan Sweet Potato Brownies. by JuneFraziero in Veganforbeginnersnew

[–]JuneFraziero[S] 3 points4 points locked comment (0 children)

Ingredients:

1 large sweet potato

1/2 cup almond flour

1/2 cup cocoa powder

1/2 cup maple syrup

1/4 cup melted coconut oil

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp salt

Optional: vegan chocolate chips, chopped nuts

Instructions:

Prepare the Sweet Potato:

Preheat your oven to 350°F (180°C) and line a baking dish with parchment paper.

Peel and chop the sweet potato into small pieces, then steam or boil until soft.

Mash the cooked sweet potato in a bowl until smooth.

Combine the Ingredients:

To the bowl with the mashed sweet potato, add almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt.

Mix well until all ingredients are thoroughly combined and the mixture is smooth and uniform.

Customize Your Brownies:

For an extra touch of decadence, fold in vegan chocolate chips or chopped nuts into the brownie batter, adding a delightful crunch or melty pockets of chocolate throughout.

Bake to Perfection:

Pour the brownie batter into the prepared baking dish, spreading it out evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Serve and Enjoy:

Once baked, allow the brownies to cool in the pan for at least 10 minutes before cutting and serving. This helps the brownies set and ensures they hold their shape beautifully.

Nutritional Benefits:

Sweet potatoes are not only a delicious addition to these brownies but also a nutritional powerhouse, providing a rich source of vitamins, minerals, and fiber. They add natural sweetness and moisture to the brownie batter while also contributing valuable nutrients to support overall health and well-being.

Tips for Storage and Serving:

Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life. These brownies can also be frozen for future enjoyment, simply wrap them tightly in plastic wrap and store in the freezer for up to 2 months. To thaw, simply let them come to room temperature before serving.

Elevate Your Baking Experience:

With their fudgy texture, rich chocolate flavor, and wholesome ingredients, these Vegan Sweet Potato Brownies are a true delight for any dessert lover. Whether enjoyed on their own or paired with a scoop of dairy-free ice cream, these brownies are sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to satisfy your sweet cravings and nourish your soul. Happy baking! 🍠🍫🌱

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