Find vegetarian recipes? Top 10 easy vegan recipes

Find vegetarian recipes? Now a days embracing a vegan lifestyle or simply incorporating more plant-based meals into your diet can be a flavorful and fulfilling journey. Whether you’re a seasoned vegan or just starting to explore the world of meatless cuisine, our collection of the “Top 10 Easy Vegan Recipes” is here to inspire your culinary adventures. These recipes are not only delectably satisfying but also simple to prepare, making them perfect for busy weeknights or lazy weekends.

From hearty comfort foods to vibrant salads and mouthwatering desserts, this compilation offers a diverse range of vegan dishes that prove that veganism is far from boring. You’ll discover the joy of cooking with fresh, whole ingredients, and relish in the knowledge that your choices are not only kinder to animals but also to the planet.

Top 10 easy vegan recipes

Here’s a list of the top 10 easy vegan recipes that offer a diverse range of flavors and ingredients to satisfy your taste buds:

1. Vegetarian Chili:

A hearty and warming chili made with beans, tomatoes, vegetables, and a blend of spices. Customize it with toppings like shredded cheese, sour cream, or avocado.

2. Vegetarian Pad Thai:

A delicious stir-fried noodle dish with tofu or egg, vegetables, and a flavorful tamarind-based sauce. Garnish with crushed peanuts and fresh lime.

3. Vegetarian Spinach and Mushroom Lasagna:

Layers of spinach, mushrooms, ricotta cheese, and marinara sauce, baked to perfection. A comforting and crowd-pleasing dish.

4. Vegetarian Stuffed Bell Peppers:

Bell peppers filled with a mixture of rice, black beans, corn, and spices, baked until tender. Top with melted cheese or a dollop of yogurt.

5. Vegetarian Quinoa Bowl:

A versatile bowl with cooked quinoa as the base, topped with roasted or sautéed vegetables, avocado, and your choice of sauce or dressing.

6. Vegetarian Margherita Pizza:

A classic pizza topped with fresh tomato slices, mozzarella cheese (or vegan cheese), basil leaves, and a drizzle of olive oil.

7. Vegetarian Thai Green Curry:

A fragrant and creamy Thai curry with vegetables and tofu, simmered in a green curry paste and coconut milk. Serve with jasmine rice.

8. Vegetarian Caprese Salad:

A simple yet elegant salad featuring ripe tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze.

9. Vegetarian Chickpea and Vegetable Stir-Fry:

Quick and easy stir-fry with chickpeas, broccoli, bell peppers, and a savory stir-fry sauce. Serve over rice or noodles.

10. Vegetarian Greek Salad Wrap:

A flavorful wrap filled with Greek salad ingredients like cucumber, tomato, olives, feta cheese (or a vegan alternative), and drizzled with tzatziki sauce. Wrap it all in a pita or flatbread.

Find vegetarian recipes? Here is your solution:

1. Vegetarian Chili:

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, finely chopped (adjust to your spice preference)
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder (adjust to taste)
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese (or vegan cheese), sour cream (or vegan sour cream), chopped green onions, lime wedges

Instructions:

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion, garlic, red bell pepper, green bell pepper, jalapeño pepper, and carrot. Sauté for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
• Stir in the diced zucchini and cook for an additional 2-3 minutes.
• Add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to coat the vegetables with the spices.
• Add the diced tomatoes (with their juices), tomato paste, vegetable broth, and all the drained and rinsed beans (black beans, kidney beans, and pinto beans). Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and let the chili simmer, uncovered, for about 20-25 minutes, stirring occasionally.
• Taste the chili and adjust the seasonings if needed. If you prefer a spicier chili, you can add more cayenne pepper at this stage.
• Once the chili has thickened and the vegetables are tender, it’s ready to serve.
• Ladle the vegetarian chili into bowls and garnish with your choice of toppings, such as chopped fresh cilantro, diced avocado, shredded cheese (or vegan cheese), sour cream (or vegan sour cream), chopped green onions, or a squeeze of fresh lime juice.
• Enjoy your homemade vegetarian chili! It’s perfect for cozy evenings and makes great leftovers for lunch or dinner.

2. Vegetarian Pad Thai:

Ingredients:

For the Pad Thai Sauce:

• 3 tablespoons soy sauce (or tamari for a gluten-free option)
• 2 tablespoons tamarind paste
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup water

For the Pad Thai:

• 8 oz (about 225g) rice noodles
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup tofu, cubed (extra-firm tofu works well)
• 1 cup bean sprouts
• 1 cup sliced bell peppers (red, yellow, or green)
• 1 cup thinly sliced carrots
• 2 green onions, chopped
• 1/4 cup chopped roasted peanuts (optional, for garnish)
• Lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

• Prepare the Sauce: In a small bowl, whisk together the soy sauce, tamarind paste, maple syrup (or brown sugar), rice vinegar, red pepper flakes, and water. Set aside.
• Prepare the Rice Noodles: Cook the rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
• Prepare the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and stir-fry until they are golden brown on all sides. Remove the tofu from the skillet and set it aside.
• Stir-Fry the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced onion, minced garlic, bell peppers, and carrots. Stir-fry for about 3-4 minutes until the vegetables start to soften.
• Combine Everything: Add the cooked rice noodles, cooked tofu, and bean sprouts to the skillet with the stir-fried vegetables.
• Add the Sauce: Pour the prepared Pad Thai sauce over the noodles and tofu. Toss everything together in the skillet and cook for an additional 2-3 minutes, ensuring that the sauce evenly coats the noodles and vegetables.
• Serve: Divide the Vegetarian Pad Thai among plates or bowls. Top with chopped green onions, chopped roasted peanuts (if using), and fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.
• Enjoy:  Dig in and savor your homemade Vegetarian Pad Thai!

3. Vegetarian Spinach and Mushroom Lasagna:

Ingredients:

• 9 lasagna noodles, cooked and drained
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese (or a blend of Italian cheeses)
• 1 cup grated Parmesan cheese
• 1 pound fresh mushrooms, sliced
• 1 cup spinach leaves, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (24-ounce) jar of marinara sauce
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic and sauté for a couple of minutes until they become fragrant and translucent.
• Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.
• Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
• In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix well.
• Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
• Lay three cooked lasagna noodles on top of the sauce.
• Add a layer of the ricotta and cheese mixture over the noodles, followed by a layer of the mushroom and spinach mixture.
• Repeat the layers until you’ve used all the ingredients, finishing with a layer of marinara sauce on top.
• Sprinkle the remaining mozzarella and Parmesan cheese over the lasagna.
• Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
• Let the lasagna cool for a few minutes before slicing and serving.
• Garnish with fresh basil leaves if desired.

4. Vegetarian Stuffed Bell Peppers:

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white, brown, or wild rice)
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for cooking
• Chopped fresh cilantro or parsley for garnish (optional)

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. You can also slice a small portion off the bottom of each pepper to help them stand upright in the baking dish.
• In a large skillet, heat a bit of olive oil over medium heat. Add the diced onions and garlic and sauté until they become translucent, about 3-4 minutes.
• Add the cooked rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir to combine all the ingredients and cook for an additional 2-3 minutes until heated through.
• Remove the skillet from the heat and stir in half of the shredded cheese. This will help bind the stuffing together.
• Carefully stuff each bell pepper with the rice and vegetable mixture, packing it down gently. Top each pepper with a sprinkle of the remaining shredded cheese.
• Place the stuffed peppers in a baking dish, standing upright.
• Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
• Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and slightly golden.
• Garnish the stuffed bell peppers with chopped cilantro or parsley if desired.
• Serve the Vegetarian Stuffed Bell Peppers hot, and enjoy!

5. Vegetarian Quinoa Bowl:

Ingredients:

For the Quinoa Bowl:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup cooked chickpeas (canned or homemade)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper (any color), diced
• 1 cup fresh spinach leaves
• 1/4 cup chopped fresh cilantro or parsley
• Optional toppings: sliced avocado, crumbled feta cheese (or a vegan alternative), sunflower seeds, and lemon wedges

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• Salt and pepper to taste

Instructions:

• Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
• Prepare the Lemon-Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until you have a smooth dressing. Season with salt and pepper to taste. If the dressing is too thick, you can add more water to reach your desired consistency.
• Assemble the Quinoa Bowl: Divide the cooked quinoa among serving bowls.
• Add the Vegetables and Chickpeas: Arrange the cooked chickpeas, cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, fresh spinach leaves, and chopped cilantro or parsley on top of the quinoa in each bowl.
• Drizzle with Dressing: Drizzle the Lemon-Tahini Dressing over the quinoa and vegetables. You can use as much or as little dressing as you like.
• Add Optional Toppings: If desired, top each bowl with sliced avocado, crumbled feta cheese (or vegan cheese), sunflower seeds, and a lemon wedge for an extra burst of flavor.
• Serve: Serve your Vegetarian Quinoa Bowl immediately and enjoy a healthy and delicious meal!

6. Vegetarian Margherita Pizza:

Ingredients:

For the Pizza Dough (you can also use store-bought pizza dough):

• 1 1/2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2/3 cup warm water (110°F or 43°C)
• 1 tablespoon olive oil

For the Pizza Toppings:

• 1/2 cup pizza sauce or marinara sauce
• 1 1/2 cups fresh mozzarella cheese, sliced or torn into small pieces (or use a vegan mozzarella alternative)
• 2-3 large fresh basil leaves
• 2 cloves garlic, thinly sliced
• 1-2 ripe tomatoes, thinly sliced
• Extra-virgin olive oil for drizzling
• Salt and freshly ground black pepper to taste

Instructions:

Prepare the Pizza Dough:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. If the dough is too sticky, add a bit more flour.
4. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Assemble and Bake the Pizza:

• Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
• Punch down the risen dough and divide it into two equal portions. Roll out each portion into a 10-12-inch (25-30 cm) round pizza crust.
• Place the pizza crusts on parchment paper-lined baking sheets or a pizza peel if you’re using a pizza stone.
• Spread an even layer of pizza sauce over each crust, leaving a small border around the edges for the crust.
• Arrange the fresh mozzarella cheese pieces evenly on top of the sauce.
• Add the tomato slices, fresh basil leaves, and thinly sliced garlic on top of the cheese.
• Drizzle a bit of extra-virgin olive oil over each pizza and season with a pinch of salt and freshly ground black pepper.
• Carefully transfer the pizzas (on the parchment paper) to the preheated oven or onto the hot pizza stone.
• Bake for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
• Remove the pizzas from the oven and let them cool for a minute or two before slicing.
• Serve your Vegetarian Margherita Pizza slices hot, and enjoy!

7. Vegetarian Thai Green Curry:

Ingredients

• 2 tbsp vegetable oil
• 3 shallots, finely sliced
• 4 tbsp Thai green curry paste
• 1 red chilli, deseeded and finely chopped
• 350g butternut squash, peeled and cut into 1.5cm cubes
• 1 large red pepper, deseeded and cut into thick slices
• 400g can full fat coconut milk
• 5 lime leaves
• 150g mangetout
• 100g baby corn, halved lengthways
• 1 small bunch coriander, roughly chopped
• Cooked rice and lime wedges, to serve

Instructions

1. Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins.
2. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
3. Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard.
4. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.

8. Vegetarian Caprese Salad:

Ingredients

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 2 tbsp extra-virgin olive oil

Instructions

1. Arrange the tomato and fresh mozzarella slices on a serving platter, alternating each slice in a pattern.
2. Place the fresh basil leaves between the slices, ensuring you reach each slice.
3. Drizzle extra-virgin olive oil and balsamic glaze over every slice.
4. Sprinkle salt and freshly ground black pepper to taste.

9. Vegetarian Chickpea and Vegetable Stir-Fry:

Ingredients

• 1/2 red onion, julienned
• 1/2 red bell pepper, julienned
• 8 Brussels sprouts, quartered
• 1 15-ounce can chickpeas, drained
• Sesame seeds (optional)

For the sauce:

• 1/2 cup water
• 1/4 – 1/2 cup soy sauce or tamari
• 2 tablespoons coconut or cane sugar
• 2 teaspoons cornstarch
• Sriracha sauce to taste

Instructions

1. Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
2. Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
3. Add the veggies and the chickpeas to the wok and cook over medium-high heat for another 2 minutes.
4. Serve with some sesame seeds on top.

10. Vegetarian Greek Salad Wrap:

Ingredients

• 2 whole-wheat tortillas (burrito size)
• 6 Tbsp. regular or red pepper hummus
• 3 cups baby spinach
• 1 cup cucumber, diced
• ⅔ cup cherry tomatoes, halved
• ¼ cup kalamata olives, roughly chopped
• ¼ cup pepperoncini, sliced
• 2 tsp. good olive oil
• Pinch of salt and black pepper

Instructions

1. Spread 3 tablespoons of hummus onto one of the tortillas.
2. Layer on half of the spinach and top with cucumber, tomatoes, olives, and pepperoncini, leaving a half-inch of free space towards the top.
3. Drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and black pepper.
4. Fold in the two sides of the tortilla and, starting at the end closest to you, lift up the bottom edge, tucking it inwards.

Conclusion

These recipes are just a taste of the endless possibilities for delicious vegetarian meals. No need to Find vegetarian recipes anywhere else anymore. Just pick one recipe and make and also follow us for more recipes like those.

Whether you’re looking to impress guests with a show-stopping vegan lasagna or seeking a quick and nutritious meal to enjoy solo, our curated list has something for everyone. So, grab your apron, prep your ingredients, and get ready to whip up these scrumptious vegan creations that will tantalize your taste buds and leave you craving more.

Let’s embark on a culinary adventure that celebrates the beauty of plant-based eating while proving that vegan food can be both easy and extraordinarily delicious.