A collection of vegan eats.

(HOVER OVER IMAGE FOR LINKS) Hey y'all, I got tired of endlessly wading through tags to find good, tasty vegan recipes on Tumblr so I figured I'd make my own blog. Feel free to submit your own recipes, whether or not you liked a recipe posted here,...

[vegan-yums]

*~Creamy Vegan Pasta~*

Creamy Vegan Garlic Pasta with Roasted Tomatoes

Vegan Green Chili Mac & Cheese

Easy Vegan Creamy Pasta with Kale

Vegan stuffed shells

Vegan Alfredo

Alfredo with roasted asparagus

Creamy Vegan Butternut Squash Linguine with Fried Sage

Avocado pasta with arugula and tomatoes

[awyeaveganrecipes]

VEGETARIAN PHO Serves 2

Broth 1 large onion, peeled and halved 2-inch piece fresh ginger root, peeled and halved lengthwise 3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon 1 star anise 2 cloves 1 teaspoon coriander seeds 4 cups unsalted vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and coarsely chopped

Noodles 1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

Toppings (optional) Protein such as fried or baked tofu, bean curd skin, or seitan Mushrooms Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes 1/2 onion, very thinly sliced 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb Hoisin sauce, sriracha (optional)

Method For the broth: Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles: While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional) While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

[awyeaveganrecipes]

BEET AND AVOCADO SOUP WITH CASHEW CREAM Serves 2-3

Soup:

1/2 avocado 

1 peeled beet

1 tablespoon tamari

1 tablespoon miso

1 peeled garlic clove

1 tablespoon peel fresh ginger root (optional) 

1 1/4 cups hot water (approximately) 

3 mushrooms

pinch of salt & pepper

juice of 1/2 lemon 

Cashew Cream:

1/4 cup soaked, drained cashews with enough water to cover them

Pinch of cinnamon & salt

Directions: Blend everything together in your Vitamix until very smooth. Taste and adapt to your liking. Place in bowls and set aside.

To make the cashew cream: Blend the cashews with the water, salt and cinnamon until creamy. Add a little more water if you don't want it so thick. Change it as you like. Spoon onto your soup and enjoy! I recommend adding some fresh herbs and seeds. I used peppermint and pumpkin seeds but any combination would be lovely. 

[awyeaveganrecipes]

EASY VEGAN SOUR CREAM Yields 3/4 cup

Ingredients:

1 cup raw cashews, soaked

1/2-3/4 cup water, as needed

2 teaspoons fresh lemon juice

1 teaspoon apple cider vinegar

1/4-1/2 teaspoon fine grain sea salt, to taste

Directions:

Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.

Drain and rinse the cashews and place in the blender.

Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.

[awyeaveganrecipes]

VEGAN CHILLI WITH SOUR CREAM Serves 4

Ingredients:

1.5 tablespoons extra virgin olive oil

2 heaping cups diced sweet onion

2 tablespoons minced garlic (about 4 med/lg cloves)

2 jalapeños, seeded (if desired) and diced

1 cup diced celery

1 lg. red bell pepper, seeded and diced

1 (28-oz) can diced tomatoes

1 cup vegetable broth

6 tablespoons tomato paste

1 (15-oz) can kidney beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2-3/4 teaspoon fine grain sea salt, or to taste

1/4 teaspoon ground cayenne pepper

1 teaspoon hot sauce

TOPPINGS:

Homemade vegan sour cream

Chopped green onions

Fresh cilantro

Directions:

In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.

Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.

Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.

[awyeaveganrecipes]

ULTIMATE GREEN TACO WRAPS Yields approx. 8 large tacos

FOR THE LENTIL-WALNUT MEAT (MAKES 2 1/2 CUPS):

1 cup uncooked French green lentils (you will need 1 3/4 cups cooked lentils)

1 cup walnut pieces, toasted

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1/2 teaspoon fine grain sea salt, or to taste

1 1/2 tablespoons extra virgin olive oil

2 tablespoons water

FOR THE TOPPINGS/WRAPS:

1-2 bell peppers, thinly sliced (I used one, but next time I will use 2 for ample leftovers)

1/2-1 large onion, thinly sliced (I used 1/2 onion, but next time will use 1 for ample leftovers)

Cashew Sour Cream (see below for link)

Diced tomatoes or salsa

Green onion & fresh lime juice, for garnish

lettuce wraps (large romaine, Iceburg, or Butter lettuce leaves)

Other topping options: Sliced avocado, hot sauce, cilantro, etc.

Directions:

Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot along with a few cups of water. Bring to a boil, reduce heat to medium, and simmer for 20-25 minutes until tender (cook time will vary depending on the type of lentils you use - see package). Drain off excess water.

Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.

Saute the pepper + onion filling: Add 1/2-1 tablespoon of oil into a large skillet or wok. Cook the onion and peppers over medium heat for about 15-20 minutes, reducing heat if necessary and stirring frequently, until translucent.

Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (make sure to leave texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.

Prepare the rest of your vegetable toppings and wash + dry the lettuce wraps.

Assemble: Add a large lettuce leaf onto a plate, top with taco meat, sauteed peppers + onion, and the rest of your desired toppings.

Leftovers can be stored in the fridge in sealed containers to be enjoyed the next couple days. The cashew cream will keep for at least a week in the fridge. Use sour cream leftovers on sandwiches, wraps, stirred into salad dressings, on vegan nachos, or with chili or soup.

[awyeaveganrecipes]

LIGHTENED UP SUMMER GRANOLA (OIL-FREE AND REDUCED SUGAR) Makes 5 cups

Dry ingredients:

2 cups rolled oats

1/2 cup almonds, chopped

1/2 cup uncooked millet

2 tbsp ground flax

1 tbsp chia seeds

1/4 cup Sucanat (or brown sugar)

1/2-3/4 tsp kosher salt, or to taste

1/2 tsp cinnamon

Wet ingredients:

heaping 2 tbsp applesauce

1/4 cup Brown Rice Syrup

3 tbsp Maple Cinnamon Almond Butter w/ hemp, flax, chia (or other nut butter)

1 tsp pure vanilla extract

2 vanilla beans, scraped (optional)

1/2 tsp almond extract

Method:

1. Preheat oven to 325F and line a baking sheet with parchment paper or non-stick mat. 2. In a large bowl, stir together dry ingredients.In a medium sized bowl, mix together the wet ingredients (except for the vanilla and almond extracts). Microwave for about 60 seconds on high. Now stir in the extracts until combined. 3. Add wet mixture to dry mixture and stir well until everything is coated. Mixture will be a bit dry at first but keep mixing as it will eventually come together! Adjust salt to taste. Scoop onto baking sheet. 4. Bake for 20-25 minutes, stirring once half way through baking. Allow to cool for about 10-15 minutes on the baking sheet. Makes about 5 cups. Store in an air-tight container for 1-2 months.

[awyeaveganrecipes]

NO-BAKE PUMPKIN CHEESECAKE Makes 16 - 20 squares Crust:

1 cup pitted dates

1/2 cup almond flour

1 tbsp cacao powder

2 tsp vanilla extract

1 tbsp almond milk

Filling:

1 1/2 cups raw cashews

1/3 cup maple syrup

1/3 cup canned pumpkin

1 tsp pumpkin spice

Method:

Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.

Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.

Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.

Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.

[awyeaveganrecipes]

NO BAKE ENERGY BITES Yields ~3 dozen

Ingredients:

1 cup (dry) oatmeal (I used old-fashioned oats)

2/3 cup toasted coconut flakes

1/2 cup peanut butter

1/2 cup ground flaxseed

1/2 cup chocolate chips or cacao nibs (optional)

1/3 cup honey or agave nectar

1 Tbsp. chia seeds (optional)

1 tsp. vanilla extract

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

[awyeaveganrecipes]

THAI SWEET POTATO BURGERS WITH A SPICY PEANUT SAUCE  Yields 6 - 8 patties 

FOR THE BURGERS:

1 large sweet potato

1/2 cup cilantro, finely chopped

1/4 cup fresh basil leaves, finely chopped

3 large garlic cloves, minced

2 teaspoons finely grated ginger

1/2 cup roasted and salted peanuts, finely chopped

3/4 cup gluten-free rolled oats, processed into a coarse flour

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons ground flax + 3 tbsp water, mixed in bowl

1/2 tablespoon sesame seed oil

1 tablespoon low-sodium tamari (or coconut aminos for soy-free option)

1 teaspoon fresh lime juice

1 teaspoon ground coriander

1 teaspoon fine grain sea salt, or to taste

Freshly ground black pepper, to taste

FOR THE PEANUT SAUCE:

1 garlic clove

6 tablespoons smooth peanut butter (or almond or sunflower seed butter)

2.5 tablespoons fresh lime juice

2 tablespoons low-sodium tamari (or coconut aminos)

1-2 tablespoons water, as needed

1/2 tablespoon pure maple syrup (or other sweetener)

1 teaspoon freshly grated ginger

1/8 teaspoon cayenne pepper

Method:

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Peel the sweet potato. Using a box grater with the regular-sized grate holes, grate 1.5 cups of sweet potato. Place in large bowl. I had about 1/2 of the sweet potato leftover, so I sliced it into 1-cm rounds and placed it on the baking sheet. Drizzle with oil and toss to coat.

In a large bowl, stir together the grated sweet potato, cilantro, basil, garlic, ginger, and chopped peanuts.

In a food processor, add the oats and process until finely chopped. You want the texture to be like a coarse flour. Stir the oat flour into the bowl with the vegetables.

Now add the drained chickpeas into the processor and process until finely chopped. You want the mixture to be a cross between a coarse paste and finely chopped chickpeas, but don't completely puree the chickpeas. Stir the processed chickpeas into the bowl with the vegetables and oat flour.

In a mug, whisk together the ground flax and water. Let it sit for only 20 seconds or so, any longer and it will get too thick. Stir this flax egg into the vegetable chickpea mixture until fully combined.

Stir in the sesame oil, tamari, lime juice, coriander, salt, and pepper all to taste.

Shape the mixture into 6-8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet along with the sweet potato rounds.

Bake for 20 minutes, then gently flip the patties and potato rounds and bake for another 15-17 minutes until golden on both sides. You might have to remove the sweet potato a bit early - just keep an eye on them so they don't burn.

While the burgers are baking, prepare the peanut sauce. Add all sauce ingredients into a food processor and process until smooth. Adjust ingredients to taste if desired. The sauce will thicken up as it sits.

After baking, place patties on a cooling rack for 10 minutes to cool slightly. Serve with toasted buns (or lettuce or whole grain wraps), tomato slices, roasted sweet potato, lettuce, and the peanut sauce.

The peanut sauce will store in the fridge for at least a week. The burgers can be frozen (after baking and cooling) for a couple weeks.

Notes: 1) To make the burgers soy-free, use coconut aminos in place of the tamari or simply omit it all together. 2) To make this recipe nut-free, omit the peanuts in the burgers and use sunflower seeds instead. For the peanut sauce, you can probably use sunflower seed butter instead of the peanut butter, but you will likely have to adjust the other ingredients to taste since its more bitter than peanut butter.

[awyeaveganrecipes]

ISRAELI COUSCOUS WITH CHARD Serves 2

Ingredients:

1 3/4 cup vegetable broth

1 1/4 cup Harvest Grain Blend or Israeli couscous

Drizzle olive oil

3 large cloves garlic

1 teaspoon whole white cumin 

1 dried red chili pepper (optional) 

4 cups chopped chard 

1/4 cup chicken or vegetable broth

1 teaspoon coarse salt

1 tablespoon balsamic vinegar

Method:

Heat the broth to boiling in a small saucepan. Stir in the grains and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside.

Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don't let it brown.

Add the chopped chard and turn the heat to medium. Saut' for about 5 minutes, or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted.

Add salt to taste, and vinegar, and serve.

[awyeaveganrecipes]

BLAT WITH LEMON-BASIL MAYONNAISE  Yields 4 sandwiches 

Ingredients:

1/3 cup Vegenaise (or mayonnaise)

2 tablespoons chopped fresh basil

1/2 lemon, zested

Fresh ground pepper

4 slices good bread, toasted

1 super ripe tomato, sliced thin

1 avocado, pitted, peeled, and sliced thin

8 slices bacon (or vegan bacon), cooked until crisp

1/2 cup broccoli sprouts

Method:

In a small bowl, stir together the Vegenaise, basil, lemon, and pepper.

Pile tomatoes, avocado slices, bacon, and broccoli on top of each sandwich. Top with an absurd amount of the basil-spiked Vegenaise. Serve immediately and enjoy!

[veganinspo]

[awyeaveganrecipes]

merry christmas/happy holidays y'all!!!

[theshitveganseat]

Some vegan treats to enjoy during the holidays!

(Click a link for the recipe)

CANDY CANE CAROB BARK

VEGAN PEPPERMINT DRINKING CHOCOLATE

ICED VANILLA ALMOND BUTTER COOKIES

CHRISTMAS PECAN SNOWBALLS

RAW VEGAN CHOCOLATE CARAMEL PECAN CAKE

[awyeaveganrecipes]

FRENCH ONION SOUP Serves 6 - 8

Soup:

2 tablespoons olive oil or vegan butter

2 large yellow onions, sliced thinly (4 cups)

1 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper

3/4 cup red wine, or 1 cup sherry

1 tablespoon balsamic vinegar

6 cups vegetable stock

3 sprigs thyme

2 bay leaves

5 sprigs flat-leaf parsley

1 cup grated vegan mozzarella- or Cheddar-style cheese, or 1/2 cup nutritional yeast, or to taste

Croutons:

1/2 baguette (white, wheat, or gluten-free)

2 tablespoons olive oil

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Method:

Prepare the soup: Place the olive oil in a large pot over medium-high heat. Add the onions, salt, and pepper, and cook for 5 minutes, stirring constantly. Add the wine and vinegar and cook for 10 minutes, stirring frequently and adding small amounts of vegetable stock if necessary to prevent sticking.

Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.

Meanwhile, prepare the croutons: Set the oven to broil and oil a baking sheet. Slice the baguette into 1/2-inch slices and place on the prepared baking sheet. Baste with olive oil and sprinkle with salt and pepper. Broil for 5 minutes, or until the bread is crispy.

To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slice, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.

[awyeaveganrecipes]

VEGAN STRAWBERRY MILK CUPCAKES Yields 24

Ingredients:

2 1/2 cups all-purpose flour

2 1/4 cups strawberries, chopped

1 1/2 cups Earth Balance Organic Vanilla Soymilk

2 1/2 cups vegan granulated sugar

2 teaspoons baking soda

1/2 teaspoon sea salt

2/3 cup grape seed oil

2 tablespoons fresh squeezed lemon juice

2 teaspoons vanilla extract

8 ounce dairy-free cream cheese

6 cups vegan confectioners' sugar

1 cup Earth Balance Natural Buttery Spread

Method:

1. To make the strawberry milk, combine 1 cup of chopped strawberries, 1/2 cup of granulated sugar and 1 cup of water in a pot and boil it all for 10 minutes.

2. Scoop out the berries and use them for another recipe and pour the remaining liquid in a glass filled with the Earth Balance Organic Vanilla Soymilk. Stir.

3. Preheat your oven to 350 degrees fahrenheit.

4. To make cake, combine the all-purpose flour, 2 cups of granulated sugar, baking soda and sea salt in a large bowl.

5. In a separate bowl, whisk together the strawberry milk, grape seed oil, lemon juice and 1 teaspoon of vanilla extract.

6. Add the wet ingredients to the dry and mix on low-medium speed for 1 minute, or until combined.

7. Spoon the batter into a cupcake tin and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly. Let the cupcakes cool before whipping up the frosting.

8. To make the frosting, puree 1 cup of chopped strawberries in a food processor. If there are still small chunks in there don’t worry, that makes it even better.

9. Combine the puree, confectioners’ sugar, Earth Balance Natural Buttery Spread, dairy-free cream cheese and 1 teaspoon of vanilla extract in a bowl and mix on low-medium speed until fully combined.

10. Frost your cupcakes and top with the remaining strawberries.