The Best 20 Vegan Recipes Of 2023 - Vegan Parrot (2024)

Vegan Buddha Bowl

Description of the Meal: A Vegan Buddha Bowl is a colorful and nutrient-packed dish that combines various plant-based ingredients in one bowl. It’s a harmony of flavors and textures, perfect for a satisfying and wholesome meal.

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup steamed broccoli florets
• 1/2 cup sliced avocado
• 1/4 cup shredded carrots
• 1/4 cup edamame beans
• 2 tablespoons tahini dressing
• Fresh cilantro for garnish
• Sesame seeds for topping

Instructions:

• Start by arranging the cooked quinoa as the base of your bowl.
• Add the roasted sweet potatoes, steamed broccoli, sliced avocado, shredded carrots, and edamame beans in colorful sections around the quinoa.
• Drizzle the tahini dressing generously over the bowl.
• Sprinkle fresh cilantro and sesame seeds on top for added flavor and crunch.
• Mix everything together before enjoying this delightful and nutritious Buddha Bowl.

Nutritional Information: (Per Serving)

• Calories: 450
• Carbohydrates: 55g
• Protein: 12g
• Fat: 20g
• Fiber: 10g

Vegan Stir-Fry

Description of the Meal: Vegan Stir-Fry is a quick and flavorful dish that brings together a medley of colorful vegetables and tofu, stir-fried to perfection. It’s a savory and satisfying meal.

Ingredients:

• 1 cup firm tofu, cubed
• 2 cups mixed bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Crushed red pepper flakes (optional)
• Cooked brown rice for serving

Instructions:

• Heat sesame oil in a pan or wok over medium-high heat.
• Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
• Add tofu cubes and stir-fry until they turn golden brown.
• Toss in the mixed bell peppers, broccoli, mushrooms, and green onions.
• Pour soy sauce over the vegetables and tofu, and stir-fry for an additional 3-4 minutes until the veggies are tender-crisp.
• If you like it spicy, add crushed red pepper flakes for a kick.
• Serve your Vegan Stir-Fry over cooked brown rice.

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 25g
• Protein: 20g
• Fat: 20g
• Fiber: 5g

ALSO READ: Unbelievable Breakfast at Surrey’s Top Garden Center

Vegan Chili

Description of the Meal: Vegan Chili is a hearty and comforting dish filled with beans, vegetables, and spices. It’s a warm and satisfying bowl of goodness.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 1 cup diced tomatoes
• 1/2 cup corn kernels
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Chopped fresh cilantro for garnish
• Vegan sour cream for topping

Instructions:

• In a large pot, sauté diced onions and garlic until translucent.
• Add chili powder and cumin, and cook for an additional minute.
• Stir in diced tomatoes, corn, black beans, kidney beans, and bell peppers.
• Season with salt and pepper and simmer for 20-25 minutes until flavors meld.
• Serve your Vegan Chili hot, garnished with chopped cilantro and a dollop of vegan sour cream.

Nutritional Information: (Per Serving)

• Calories: 280
• Carbohydrates: 55g
• Protein: 15g
• Fat: 1g
• Fiber: 15g

Vegan Tacos

Description of the Meal: Vegan Tacos are a mouthwatering plant-based twist on a classic favorite. They feature a flavorful filling wrapped in soft tortillas, making them a perfect handheld delight.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1/2 cup diced red onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons taco seasoning
• Juice of 1 lime
• Guacamole and salsa for topping
• Soft taco shells

Instructions:

• In a bowl, combine cooked black beans, quinoa, diced tomatoes, red onions, chopped cilantro, taco seasoning, and lime juice. Mix well.
• Warm the soft taco shells in a skillet or microwave.
• Spoon the bean and quinoa mixture into the taco shells.
• Top with guacamole and salsa for an extra burst of flavor.
• Serve your Vegan Tacos and enjoy the savory goodness!

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 60g
• Protein: 15g
• Fat: 7g
• Fiber: 12g

Vegan Pizza

Description of the Meal: Vegan Pizza is a delightful twist on the classic Italian favorite. It features a crispy crust, rich tomato sauce, vegan cheese, and a medley of colorful toppings.

Ingredients:

• 1 prepared pizza crust (store-bought or homemade)
• 1/2 cup tomato sauce
• 1 cup vegan mozzarella cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup sliced red onions
• Fresh basil leaves for garnish
• Red pepper flakes (optional)

Instructions:

• Preheat your oven to 425°F (220°C).
• Spread tomato sauce evenly on the pizza crust.
• Sprinkle vegan mozzarella cheese on top.
• Arrange sliced bell peppers, mushrooms, black olives, and red onions over the cheese.
• Bake in the oven for 12-15 minutes or until the crust is crispy and the cheese is melted.
• Garnish with fresh basil leaves and red pepper flakes for a kick.
• Slice your Vegan Pizza and savor each cheesy, veggie-packed bite!

Nutritional Information: (Per Serving)

• Calories: 280
• Carbohydrates: 40g
• Protein: 8g
• Fat: 9g
• Fiber: 5g

Feel free to let me know if you’d like more recipes from the list or have any other requests!

Vegan Sushi

Description of the Meal: Vegan Sushi is a delightful Japanese-inspired dish featuring sushi rice, nori seaweed, and a variety of fresh vegetables. It’s a perfect option for sushi lovers following a plant-based diet.

Ingredients:

• Sushi rice
• Nori seaweed sheets
• Avocado slices
• Cucumber sticks
• Carrot sticks
• Bell pepper strips
• Pickled ginger
• Soy sauce
• Wasabi paste

Instructions:

• Lay a bamboo sushi rolling mat on a clean surface and place a sheet of plastic wrap on top.
• Lay a sheet of nori seaweed, shiny side down, on the plastic wrap.
• Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving a small gap at the top.
• Place avocado, cucumber, carrot, and bell pepper strips in the center of the rice.
• Carefully roll the nori and rice around the veggies, using the bamboo mat to help shape it into a roll.
• Slice the roll into bite-sized pieces.
• Serve with pickled ginger, soy sauce, and wasabi.

Nutritional Information: (Per Serving)

• Calories: 250
• Carbohydrates: 60g
• Protein: 4g
• Fat: 1g
• Fiber: 5g

Vegan Curry

Description of the Meal: Vegan Curry is a flavorful and aromatic dish that combines a variety of spices, vegetables, and plant-based proteins. It’s perfect for those seeking a hearty and spicy meal.

Ingredients:

• 1 cup chickpeas
• 1 cup diced potatoes
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup chopped spinach
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 cup coconut milk
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

• In a large pot, sauté diced onions and garlic until fragrant.
• Add curry powder, turmeric, and cayenne pepper. Cook for a minute.
• Add chickpeas, diced potatoes, diced tomatoes, and chopped spinach.
• Pour in coconut milk and simmer for 20-25 minutes until potatoes are tender.
• Garnish with fresh cilantro.
• Serve your Vegan Curry over cooked rice or with warm naan.

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 45g
• Protein: 10g
• Fat: 15g
• Fiber: 10g

Feel free to request more recipes or any specific ones you’d like to see!

Vegan Lentil Soup

Description of the Meal: Vegan Lentil Soup is a comforting and nutritious dish that’s rich in protein and fiber. It’s a warm hug in a bowl, perfect for chilly days.

Ingredients:

• 1 cup dried green or brown lentils
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 bay leaf
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

• In a large pot, sauté diced onions and garlic until translucent.
• Add diced carrots and celery and sauté for another 5 minutes.
• Rinse lentils and add them to the pot along with bay leaf, cumin, smoked paprika, salt, and pepper.
• Pour in vegetable broth and bring to a boil.
• Reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
• Remove the bay leaf.
• Garnish with fresh parsley and serve with lemon wedges for a zesty touch.

Nutritional Information: (Per Serving)

• Calories: 250
• Carbohydrates: 45g
• Protein: 15g
• Fat: 1g
• Fiber: 10g

Vegan Gnocchi with Pesto

Description of the Meal: Vegan Gnocchi with Pesto is a flavorful Italian-inspired dish that combines soft potato dumplings with a fresh basil pesto sauce. It’s a burst of herbaceous goodness in every bite.

Ingredients:

• 1 pound vegan gnocchi
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• Cherry tomatoes for garnish
• Vegan parmesan cheese (optional)

Instructions:

• Cook the vegan gnocchi according to package instructions, then drain and set aside.
• In a food processor, combine fresh basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until you have a smooth pesto sauce.
• Toss the cooked gnocchi with the pesto sauce until well coated.
• Garnish with halved cherry tomatoes and vegan parmesan cheese, if desired.

Nutritional Information: (Per Serving)

• Calories: 450
• Carbohydrates: 35g
• Protein: 5g
• Fat: 35g
• Fiber: 5g

I hope you find these recipes delicious and inspiring! If you have any more requests or specific meals you’d like recipes for, feel free to let me know.

Vegan Stuffed Bell Peppers

Description of the Meal: Vegan Stuffed Bell Peppers are a delightful and colorful dish. They’re filled with a savory mixture of grains and vegetables, making each bite a symphony of flavors and textures.

Ingredients:

• 4 bell peppers, any color
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Vegan cheese for topping (optional)

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• In a skillet, sauté diced onions and garlic until softened.
• Add cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for a few minutes until heated through.
• Fill each bell pepper with the quinoa mixture.
• Place the stuffed bell peppers in a baking dish and cover with aluminum foil.
• Bake for 30-35 minutes until the peppers are tender.
• If desired, sprinkle vegan cheese on top and bake for an additional 5 minutes until melted.

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 70g
• Protein: 12g
• Fat: 3g
• Fiber: 12g

Vegan BBQ Pulled Jackfruit Sandwich

Description of the Meal: Vegan BBQ Pulled Jackfruit Sandwich is a smoky and savory delight. It features tender jackfruit simmered in barbecue sauce, served in a bun with coleslaw for a satisfying and tangy meal.

Ingredients:

• 1 can of young green jackfruit in water or brine
• 1 cup barbecue sauce
• 4 whole wheat buns
• 1 cup coleslaw (vegan mayo-based)
• Pickles for garnish (optional)

Instructions:

• Drain and rinse the jackfruit, then shred it with a fork to resemble pulled pork.
• In a skillet, heat the barbecue sauce over medium heat.
• Add the shredded jackfruit to the skillet and simmer for 15-20 minutes until heated through and well coated in sauce.
• Toast the whole wheat buns.
• Assemble the sandwiches by placing a generous portion of the BBQ jackfruit on the bottom bun.
• Top with coleslaw and pickles if desired.
• Place the top bun on and serve your Vegan BBQ Pulled Jackfruit Sandwich.

Nutritional Information: (Per Serving)

• Calories: 300
• Carbohydrates: 65g
• Protein: 5g
• Fat: 2g
• Fiber: 8g

Enjoy these vegan recipes, and if you have any more requests or specific meals you’d like recipes for, feel free to let me know!

Vegan Falafel Wrap

Description of the Meal: The Vegan Falafel Wrap is a mouthwatering fusion of Middle Eastern flavors. Crispy falafel balls are wrapped in a soft tortilla with fresh veggies and tahini sauce for a satisfying and portable meal.

Ingredients:

• 4 vegan falafel balls
• 4 whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumbers
• 1/4 cup diced red onions
• Tahini sauce for drizzling

Instructions:

• Heat the falafel balls according to package instructions until they are crispy.
• Warm the whole wheat tortillas.
• Lay out each tortilla and add a few falafel balls in the center.
• Top with shredded lettuce, diced tomatoes, cucumbers, and red onions.
• Drizzle tahini sauce generously over the veggies.
• Fold the sides of the tortilla inwards and roll it up tightly.
• Serve your Vegan Falafel Wrap as a satisfying handheld meal.

Nutritional Information: (Per Serving)

• Calories: 300
• Carbohydrates: 45g
• Protein: 10g
• Fat: 8g
• Fiber: 7g

Vegan Mushroom Risotto

Description of the Meal: Vegan Mushroom Risotto is a creamy and savory Italian dish that’s rich in flavor and comfort. It combines Arborio rice with a medley of mushrooms for a hearty meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup sliced mushrooms (variety of your choice)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 2 tablespoons nutritional yeast
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

• In a large skillet, sauté diced onions and garlic until translucent.
• Add Arborio rice and cook for 1-2 minutes until it becomes slightly translucent at the edges.
• Pour in the white wine (if using) and cook until it’s mostly absorbed.
• Add sliced mushrooms and cook until they release their moisture.
• Gradually add vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
• Continue this process until the rice is creamy and cooked to your desired consistency.
• Stir in nutritional yeast, salt, and pepper.
• Garnish with fresh parsley before serving your Vegan Mushroom Risotto.

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 70g
• Protein: 6g
• Fat: 2g
• Fiber: 3g

I hope you enjoy trying out these vegan recipes! If you have any more requests or specific meals you’d like recipes for, please feel free to ask.

Vegan Thai Green Curry

Description of the Meal: Vegan Thai Green Curry is a fragrant and spicy dish that combines coconut milk, green curry paste, and an array of vegetables and tofu. It’s a delightful explosion of Thai flavors.

Ingredients:

• 1 can of coconut milk
• 2 tablespoons green curry paste
• 1 cup tofu cubes
• 1 cup sliced bell peppers (green and red)
• 1 cup sliced zucchini
• 1/2 cup sliced bamboo shoots
• 1/4 cup sliced green beans
• Fresh basil leaves for garnish
• Cooked jasmine rice for serving

Instructions:

• In a large pan or wok, heat the coconut milk and green curry paste over medium heat until well combined.
• Add tofu cubes and simmer for a few minutes until they absorb the flavors.
• Toss in sliced bell peppers, zucchini, bamboo shoots, and green beans.
• Simmer until the vegetables are tender yet crisp.
• Garnish with fresh basil leaves.
• Serve your Vegan Thai Green Curry over cooked jasmine rice.

Nutritional Information: (Per Serving)

• Calories: 400
• Carbohydrates: 25g
• Protein: 10g
• Fat: 30g
• Fiber: 5g

Vegan Tofu Scramble

Description of the Meal: Vegan Tofu Scramble is a savory breakfast option that mimics scrambled eggs but is entirely plant-based. It’s a protein-packed way to start your day.

Ingredients:

• 1 block of firm tofu, crumbled
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Chopped chives for garnish (optional)
• Whole grain toast for serving

Instructions:

• In a skillet, sauté diced onions and bell peppers until they soften.
• Add crumbled tofu and cook for a few minutes until it starts to brown.
• Toss in diced tomatoes, nutritional yeast, turmeric, salt, and pepper.
• Cook for another 3-5 minutes until the tofu is heated through and well seasoned.
• Garnish with chopped chives if desired.
• Serve your Vegan Tofu Scramble with whole grain toast.

Nutritional Information: (Per Serving)

• Calories: 280
• Carbohydrates: 15g
• Protein: 20g
• Fat: 16g
• Fiber: 4g

I hope you enjoy these vegan recipes! If you have any more requests or specific meals you’d like recipes for, feel free to ask.

Vegan Vegetable Curry

Description of the Meal: Vegan Vegetable Curry is a vibrant and aromatic dish that combines a variety of vegetables in a rich and flavorful sauce. It’s a wholesome and satisfying meal.

Ingredients:

• 2 cups mixed vegetables (e.g., cauliflower, bell peppers, carrots)
• 1 cup diced potatoes
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 can of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

• In a large pot, sauté diced onions and garlic until fragrant.
• Add curry powder and turmeric, and cook for another minute.
• Add diced potatoes and mixed vegetables, and sauté for a few minutes.
• Pour in the coconut milk and diced tomatoes, and let it simmer until the vegetables are tender and the sauce thickens.
• Season with salt and pepper to taste.
• Garnish with fresh cilantro.
• Serve your Vegan Vegetable Curry over cooked basmati rice.

Nutritional Information: (Per Serving)

• Calories: 350
• Carbohydrates: 40g
• Protein: 5g
• Fat: 20g
• Fiber: 7g

Vegan Burrito Bowl

Description of the Meal: The Vegan Burrito Bowl is a satisfying and customizable dish that combines rice, beans, fresh veggies, and a zesty dressing. It’s a burst of flavors and textures in every bite.

Ingredients:

• 1 cup cooked brown rice
• 1 cup black beans, cooked and seasoned
• 1 cup diced tomatoes
• 1/2 cup corn kernels
• 1/4 cup diced red onions
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Sliced avocado for garnish

Instructions:

• In a bowl, combine cooked brown rice, seasoned black beans, diced tomatoes, corn kernels, red onions, and chopped cilantro.
• In a separate bowl, whisk together lime juice and olive oil. Season with salt and pepper to taste.
• Drizzle the dressing over the burrito bowl ingredients and toss to combine.
• Top with sliced avocado for a creamy finish.
• Serve your Vegan Burrito Bowl as a flavorful and nutritious meal.

Nutritional Information: (Per Serving)

• Calories: 400
• Carbohydrates: 60g
• Protein: 12g
• Fat: 10g
• Fiber: 10g

I hope you enjoy these additional vegan recipes! If you have any more requests or specific meals you’d like recipes for, feel free to ask.

Vegan Pad Thai

Description of the Meal: Vegan Pad Thai is a delicious and tangy Thai noodle dish. It combines rice noodles with a savory sauce, tofu, and an assortment of vegetables for a delightful meal.

Ingredients:

• 8 oz rice noodles
• 1 cup cubed tofu
• 1/2 cup sliced bell peppers
• 1/2 cup bean sprouts
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1/2 teaspoon chili flakes (adjust to taste)
• Crushed peanuts for garnish
• Fresh cilantro for garnish

Instructions:

• Cook the rice noodles according to package instructions, then drain and set aside.
• In a pan, sauté cubed tofu until it’s crispy on the outside.
• Add sliced bell peppers, bean sprouts, minced garlic, and chopped green onions. Sauté for a few more minutes.
• In a small bowl, whisk together soy sauce, lime juice, maple syrup, and chili flakes.
• Pour the sauce over the tofu and vegetables, then add the cooked rice noodles. Toss until everything is well coated.
• Garnish with crushed peanuts and fresh cilantro.
• Serve your Vegan Pad Thai hot.

Nutritional Information: (Per Serving)

• Calories: 450
• Carbohydrates: 70g
• Protein: 12g
• Fat: 14g
• Fiber: 5g

Vegan Gnocchi with Pesto

Description of the Meal: Vegan Gnocchi with Pesto is a flavorful Italian-inspired dish that combines soft potato dumplings with a fresh basil pesto sauce. It’s a burst of herbaceous goodness in every bite.

Ingredients:

• 1 pound vegan gnocchi
• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• Cherry tomatoes for garnish
• Vegan parmesan cheese (optional)

Instructions:

• Cook the vegan gnocchi according to package instructions, then drain and set aside.
• In a food processor, combine fresh basil, pine nuts, garlic, olive oil, nutritional yeast, salt, and pepper. Blend until you have a smooth pesto sauce.
• Toss the cooked gnocchi with the pesto sauce until well coated.
• Garnish with halved cherry tomatoes and vegan parmesan cheese, if desired.

Nutritional Information: (Per Serving)

• Calories: 450
• Carbohydrates: 35g
• Protein: 5g
• Fat: 35g
• Fiber: 5g