Plant-Based Recipes
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Plant-Based Recipes 🌿
Welcome to our collection of simple and wholesome vegan recipes.
It can be surprisingly easy to cook healthy, vegan meals. Here, we celebrate the simplicity and deliciousness of plant-based cooking, offering a variety of recipes that anyone can enjoy.
Sometimes it can be hard to find the the right dish, so we've gathered together some of our favorite webpages. These pages are full of creative and flavorful recipes and helpful tips to support your journey into the world of vegan cooking.
Where do I find good plant-based recipes?
There are so many wonderful cookbooks and websites it is hard to mention just a few, but we've gathered together some of our favorites. These pages are full of creative and flavorful recipes and helpful tips to support your journey into the world of vegan cooking.
Below are some recipes by Linda Tyler, The Gracious Vegan, which are featured in our monthly newsletters:
This is one of those comforting soups that helps you relax. It's not trying to impress—it just tastes good and wholesome, and that's enough. The combination of green and yellow split peas gives it a golden-green glow, and the vegetables provide welcome chunkiness and variety.
Golden Green Split Pea Soup
Who says you need butter, coconut oil, and sugar for a tasty dessert? These delicious vegan cheesecakes melt in your mouth, with berries inside and on top to complement the lemony filling. This is a dessert that taste so good you can’t believe it’s healthy.
Mini Berry Cheesecakes
Soy curls are a great substitute for chicken in this plant-based recipe. They’re chewy, roasted on the outside, soft on the inside, and they soak up the wonderful flavors of the marinade-sauce. Even without oil, the roasting method works perfectly and yields a lot of color to the soy curls and vegetables. My favorite part is the peanuts!
Sheet Pan Kung Pao Soy Curls
This dish originated in Sicily and got the name when its perfection was compared to Vincenzo Bellini’s opera Norma. I developed a no-oil alternative that tastes delicious, using tahini, water, and spices as a coating for roasting the eggplant slices. This version is much healthier than traditional versions but gives you the full flavors.
Pasta alla Norma
This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup. The result is divine. The effect is comforting—warm, thick, and spicy but not hot.
Moroccan Lentil Soup
Get the flavors of a falafel sandwich in a healthy bowl. We roast a can of chickpeas with falafel spices, make a tahini sauce, then combine it with your choice of cooked grains, cooked vegetables, and the classic falafel toppings of tomatoes, cucumbers, and onion.
Roasted Chickpea Falafel Bowls
This is a perfect salad for a picnic. It keeps well and doesn’t wilt. It’s easy to eat with picnic utensils. The corn makes it feel summery. And it’s light but filling. It showcases one of my favorite vegetables, jicama. This root vegetable tastes great spiralized, julienned, shredded, and cubed. Here I use it cubed to get a chopped salad texture.
Corn, Jicama, and Avocado Salad
These are a quick, tasty meal, and you don’t have to turn on the oven. The flavor of chipotle chilies goes so well with sweet potatoes and black beans. If you use only a little bit of chipotle chili powder, you’ll get the flavor without too much spicy heat. You can customize the other fillings—cooked grains, guacamole or avocado, and salsa.