If you currently live a vegan lifestyle, or just love vegan recipes, then this article is for you. Sometimes it can be hard to find new recipes that are not only vegan, but also delicious. Inspired by Hannah Sunderami’s blog Two Spoons, we found five vegan recipes that could even fool meat lovers. We hope you love them just as much as we do!
1. Vegan Potato Salad
Hannah Sunderami, founder of the blog ‘Two Spoons’, has a delicious vegan potato salad recipe that is a must-try!
Ingredients
- 2 lbs red potatoes cut into 1 1/2 inch pieces
- 1 tsp fine sea salt
- 2 stalks celery thinly sliced
- 1/2 red onion thinly sliced
- 1/4 cup dill tightly packed, chopped
Creamy Dressing Ingredients
- 1/2 cup coconut yogurt
- 1/4 cup lemon juice or apple cider vinegar
- 2 cloves garlic finely chopped
- 2 tbsp Dijon mustard
- 1 tsp maple syrup
- 1/4 tsp fine sea salt
- 1/8 tsp ground pepper
Instructions
- Put the chopped potatoes and sea salt into a large pot. Fill with water to be 1-inch above the potatoes and boil the water. Reduce heat and cook the potatoes until fork tender, for about 5 minutes. Strain the potatoes and rinse with cold water. Transfer to a larger mixing bowl. Then add the celery, red onion and dill.
- In a smaller bowl, start whisking the Cream Dressing: coconut yogurt, lemon juice, garlic, Dijon mustard, maple syrup, sea salt and pepper. Pour the dressing over the potato mixture and stir to combine.
2. Vegan Crunchwrap Supreme
This Vegan Crunchwrap Supreme is also from ‘Two Spoons’ and is to-die-for!
Ingredients
- 1 cup homemade vegan queso
- 1 tbsp coconut oil
- 12 oz plant-based ground
- 4 tsp taco seasoning
- 6 large 10-inch tortillas
- 6 small 5-inch tortillas
- 1-2 cups tortilla chips
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 cup iceberg lettuce grated
- 1/4 cup cilantro leaves chopped
- 2 avocados mashed
- Olive oil for drizzling
Instructions
- Make the homemade vegan queso, or use store bought queso.
- Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven’t already for building.
- Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado.
- Top with the small tortilla and fold in the edges of the large tortilla over to close.
- Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.
3. White Pizza Bianca: Peaches, Basil, & Balsamic
If you love pizza just as much as us, then you’ll certainly love this white pizza Bianca recipe from the ‘Two Spoons’ blog!
Ingredients
- 12 oz pizza dough
- all-purpose flour
- 2 tbsp olive oil
- 3 cloves garlic
- 2 peaches
- 12 oz vegan mozzarella
- 1/2 cup shredded vegan mozzarella
- Ground pepper to sprinkle
- 1/4 cup tightly packed basil leaves
- 1 tbsp balsamic glaze
Instructions
- Preheat oven to 450F/230C. Sprinkle a pizza stone with all purpose flour. Flatten pizza dough circle, 1/4 inch thick. Paint with the olive oil and sprinkle with the chopped garlic.
- Decorate the pizza with sliced peaches and mozzarella chunks, sprinkle with the shredded mozzarella and a bit of pepper.
- Cook for 15 to 20 minutes, then remove from heat and let it cool for 5 minutes.
- Decorate the pizza with fresh basil leaves and drizzle with balsamic glaze.
4. Vegan Chicken Nuggets
If you’re looking for some fun new vegan recipes then this vegan chicken nugget recipe from ‘Two Spoons’ is a great option!
Ingredients
- 2 lbs extra-firm tofu
Marinade
- 1 tbsp miso
- 3/4 cup hot water
- 1 tbsp dijon mustard
- 1 tbsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
Breading
- 2 tbsp corn starch
- 1/2 cup unsweetened almond milk
- 3/4 cup breadcrumbs
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 3/4 tsp fine sea salt
- 1/2 tsp garlic powder
Instructions
- Wrap the tofu blocks each in a clean kitchen towel and place a few heavy books on top. To stop the books from sliding, you can line the tofu up against the backsplash of your countertop. Press the tofu for at least 15 minutes.
- Break the tofu blocks in half, widthwise, and then tear into 1-inch pieces. (You can also do this with a knife, cutting into cubes, but tearing the gives it a nice texture).
- Make the marinade: add the miso to a medium bowl with a splash of the hot water and whisk to combine. Add the remaining hot water, dijon, poultry seasoning, garlic powder, onion powder, and sea salt. Add the tofu chunks and let marinate for at least 10 minutes. Stir gently with a spatula from time to time to ensure all pieces are well marinated.
Bread the Tofu
- Preheat the oven to 425F/220C. Line two baking trays with parchment paper.
- Add the corn starch to a medium shallow bowl, add a splash of almond milk and whisk to combine. Pour in the remaining almond milk, little by little while whisking, to make a thick milky mixture.
- In a separate shallow bowl, combine the breadcrumbs, chili powder, paprika, onion powder, sea salt and garlic powder.
- Dip the marinated tofu in the milky mixture and then roll in the breadcrumbs to coat. (It’s helpful to use a spoon to pour the breadcrumbs into difficult nooks and crannies). Place the breaded tofu on the prepared baking tray. Continue until you’ve rolled all the tofu in the breaded mixture.
- Bake the tofu nuggets for 15 minutes until lightly golden. Flip and bake the other side for 10 more minutes, until golden brown and crispy. Serve with ketchup, bbq sauce, or plum sauce for dipping.
5. Vegan Cauliflower Mac and Cheese
This recipe of cauliflower mac and cheese is delicious and easy to make!
Ingredients
- 2 cups cauliflower florets
- 2 tbsp coconut oil
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- 1 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tbsp white miso
- 1 tsp fine sea salt
- pinch turmeric
- 1 cup cashews
- pinch pepper for sprinkling
- pinch paprika for sprinkling (optional)
- 1 lb macaroni noodles
Instructions
- Chop the cauliflower florets into small pieces and set aside. Bring a large pot of water to a boil (for the macaroni noodles).
- Melt the coconut oil in a large deep skillet on medium heat. Add the chopped shallot and garlic and cook to soften, 5 mins. Pour in the almond milk, nutritional yeast, dijon mustard, miso, sea salt and turmeric. Bring to a simmer on medium-high heat and whisk to combine.
- Add the chopped cauliflower florets and cashews into the skillet and simmer, with the lid on, until the cauliflower is very soft, 15 minutes. Transfer to a high speed blender and blend until smooth. Then pour the cheese sauce back into the skillet.
- Meanwhile, cook the pasta noodles until al-dente, about 7 mins. Scoop the cooked noodles into the skillet with the sauce and mix everything to combine. Serve in bowls and sprinkle with pepper and paprika.
No matter which recipe you try, these fresh and easy to make vegan recipes will have your taste buds thanking you!