Best 11 Delicious Vegan Recipes

DELICIOUS VEGAN HOT CHOCOLATE

Steps:

• Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.

DELICIOUS VEGAN FRIED RICE

Steps:

• Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.

DELICIOUS VEGAN SPELT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

DELICIOUS VEGAN VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
• Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

DELICIOUS BANANA VEGAN MUFFINS (SUGAR FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
• Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.
• Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.

DECEPTIVELY DELICIOUS VEGAN CHOCOLATE COOKIES

Steps:

• Cream applesauce, oil, sugar and 1 T water.
• Mix in remaining 2-3 T of water and beat well.
• In a separate bowl, mix dry ingredients.
• Add to applesauce mixture and mix until combined.
• If applicable, add chocolate chips last.
• Refrigerate for 30 minutes to an hour.
• Preheat oven 400°F and grease a cookie sheet well.
• Make approximately 24 balls (or you can do drop cookies).
• Bake for approximately 8 minutes-they should be very puffy. Be careful not to over-bake as they will become quite hard when cooled.
• Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.

DELICIOUS VEGAN DATE FUDGE BALLS

Steps:

• Mash dates together in a bowl until a paste-like consistency. Add peanut butter; mix well. Stir almonds, coconut, cocoa powder, and salt into date mixture. Roll date mixture into balls.

DELICIOUS AND SIMPLE POTATO SOUP (VEGAN)

Steps:

• Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
• Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
• Purée in blender or food processor until smooth and pour back into pot.
• Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
• Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
• Variation: Purée just one half of soup for a more chunkier version.

LINA AND JENS' DELICIOUS VEGAN CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let cool slightly, about 10 minutes.
• Pour aquafaba into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until fluffy and quadrupled in volume, about 1 minute. Add xanthan gum and beat for 30 seconds. Add confectioners' sugar and vanilla sugar; continue beating until foam is firm and glossy, about 2 minutes more.
• Fold melted chocolate gently into whipped foam until thoroughly incorporated. Transfer to a lidded container.
• Freeze until firm, 8 hours to overnight.

DELICIOUS VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin lightly with cooking spray.
• Combine flour, coconut sugar, baking powder, cinnamon, salt, baking soda, nutmeg, allspice, cloves, and ginger in a bowl.
• Mix 1 cup plus 2 tablespoons pumpkin puree, applesauce, cashew milk, vanilla extract, and cider vinegar together in a separate bowl. Add mixture to the flour mixture; mix until just combined. Place about 1/4 cup of the mixture into each muffin cup.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 23 minutes.

PUMPKIN SCONES (VEGAN, EGG FREE, LACTOSE FREE, STILL DELICIOUS)

Steps:

• Preheat oven to 220°C.
• Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
• Sift flour, salt, and cinnamon together.
• Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
• Turn scone dough onto a lightly floured surface and knead lightly.
• Roll or dress scone dough out, cut into desired shapes with a scone cutter.
• Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
• Bake in the oven for 10-15 minutes or until cooked (watch those bottoms) and golden.
• Remove from tray and cool slightly on a wire rack. Best served warm.