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vegan_veganfood � 110 Vegan Recipes eBook
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🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOEasy Vegan Spinach and Sun-Dried Tomato PastaRe...
08/12/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Easy Vegan Spinach and Sun-Dried Tomato Pasta

Recipe:

Ingredients
8 oz linguine noodles (sub your favorite noodles or Gluten Free if needed)
1 tablespoon olive oil
⅓ cup oil packed sun-dried tomatoes, chopped small

3 cloves garlic, minced
1 cup canned coconut milk (as much of the thick fatty part on top as possible)
1’4 teaspoon paprika
½ teaspoon salt
⅛ teaspoon chili powder
½ cup vegan parmesan cheese, grated
2 cups fresh spinach leaves, packed
5 fresh basil leaves, finely chopped
Instructions
Cook pasta according to the directions on the box. Drain once complete.
In a large skillet over medium heat, add oil.
Once heated, and shiny, add in garlic and sun-dried tomatoes, stirring occasionally for 2 minutes.
Add in coconut cream, paprika, salt, and chili powder. Stir together well. Bring to boil and then reduce to simmer.
Add vegan parmesan cheese and stir until melted. The sauce should begin to thicken.
*Add more coconut cream if sauce is too thick or continue to simmer if too saucy until desired consistency.
Add in the spinach and stir until it’s wilted down.
Remove from heat and toss in cooked and drained pasta noodles.
Top with fresh chopped basil as a garnish over the top.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Mango Smoothie BowlRecipe:Ingredients1 cu...
08/11/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Mango Smoothie Bowl

Recipe:

Ingredients
1 cup frozen mango
1 frozen banana
1 tablespoon chia seeds
1 tablespoon ground flax seed
¼ cup rolled oatmeal
½ cup cashews (omit if nut free)
1 cup dairy free milk (we like oat) *may need additional ½ cup depending on desired thickness.
Optional Toppings

fresh banana
walnuts
pepita seeds
chia seeds
cinnamon
Instructions
Put all the ingredients into a bowl and blend until smooth.
If need, add up to an additional ½ cup milk depending on desired thickness.
Pour into a bowl.
Add any desired toppings.*
Notes
*See post for more topping ideas and fresh vs frozen information.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Ingredients
1 cup frozen mango
1 frozen banana
1 tablespoon chia seeds
1 tablespoon ground flax seed
¼ cup rolled oatmeal
½ cup cashews (omit if nut free)
1 cup dairy free milk (we like oat) *may need additional ½ cup depending on desired thickness.
Optional Toppings

fresh banana
walnuts
pepita seeds
chia seeds
cinnamon
Instructions
Put all the ingredients into a bowl and blend until smooth.
If need, add up to an additional ½ cup milk depending on desired thickness.
Pour into a bowl.
Add any desired toppings.*
Notes
*See post for more topping ideas and fresh vs frozen information.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Jerk Tofu Rice Bowls with VegetablesRecip...
08/10/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Jerk Tofu Rice Bowls with Vegetables

Recipe:

Ingredients
1 recipe Jamaican Rice and Peas (or 4 cups cooked white or brown rice)
1 14oz package extra firm tofu
1 ⅓ cup jerk marinade, divided (+ more to taste)
1 tablespoon olive oil
1 sweet onion
4 cloves garlic
1 red bell pepper, chopped or sliced
½ lb broccoli florets

1 ½ cup fresh pineapple
½ lb zucchini, sliced thin (1 small)
4 cups spinach
salt and pepper if desired
Optional Toppings
avocado slices or cubes
green onions
Instructions
Press and drain by either wrapping in a towel and placing a heavy bottomed pot on top for 30 minutes or using a tofu press to go faster.
If making Jamaican Rice and Peas dish, start prepping that according to the directions. Otherwise, start whatever rice you prefer.
Chop all vegetables.
Once tofu is pressed, slice in half and then into ½ inch cubes.
In a container, place cubes and ⅔ cup jerk marinade. Cover the container and shake until all the tofu has been coated. Let sit for 30 minutes in the fridge (or overnight if prepping ahead).
Cook tofu by either:
1. Placing in the air fryer at 350 degrees F for 15-20 minutes or until desired crispiness. or
2. Place in a single layer on a baking sheet and bake for 30 minutes at 350 degrees F.
In a large skillet, add oil and heat over medium heat.
Add the onions and pepper and let cook for 2-3 minutes.
Add in the garlic and ⅔ cup jerk marinade. Stir.
Add in the broccoli. Stir to combine well. Reduce heat to medium low. Let cook for 7-8 minutes, stirring often to prevent any burning.
If things start sticking, add a splash of vegetable stock and make sure heat is down to low.
Add in the pineapple and stir together. Cook for 2 minutes.

Add in the zucchini and spinach and cook until spinach has wilted.
Add salt, pepper, and additional marinade if desired.
Remove from heat and carefully toss in tofu.
Layer 1 cup cooked rice in the bottom of bowl and tofu and vegetable mixture on top. Add any additional toppings like green onions, more marinade, or avocado. Serve.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Cilantro Lime RiceRecipe:Ingredients1 cup...
08/10/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Cilantro Lime Rice

Recipe:

Ingredients
1 cup uncooked basmati rice, rinsed and drained
2 cups vegetable broth
½ teaspoon salt
½ teaspoon pepper

2 bay leaves
¼ cup cilantro, chopped fine
zest from ½ lime
1 tablespoon lime juice
½ tablespoon lemon juice
Instructions
Heat pot over medium heat.
Add in rinsed and drained rice and toast it for 2-3 minutes.
Add broth, salt, pepper, and bay leaves.
Bring to a boil and then reduce heat to simmer and cover.
Cook according to package instructions for length of time.
Once rice is done, let it sit, covered for 10 minutes.
Remove bay leaves. Add in chopped cilantro, lime zest, and both lime and lemon juices.
Stir together and fluff with a fork.
Serve!

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOChickpea and Tahini Vegan Stuffed Baked Potatoe...
08/09/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Chickpea and Tahini Vegan Stuffed Baked Potatoes

Recipe:

Ingredients:

4 large baking potatoes
1 cup chickpeas
½ cup baby kale or spinach, roughly chopped
½ cup cherry tomatoes, halved
¼ cup tahini
salt, to taste
pepper, to taste
olive oil, optional

Instructions:

Wash potatoes throughly. Pierce holes in the all over with a fork.
Bake Potatoes according to one of the below options.
1. Place on a trivet in an instant pot with 1 cup of water and cook on manual pressure for 14 minutes, then natural release for 20.
2. Place in an air fryer or oven at 425 degrees F for 50-60 minutes or until a fork easily pierces through.
*Optional: In the 2nd option you can rub oil over the potatoes and crack salt and pepper over them if you want a crispy skin instead of soft.
Slice cooked potatoes in halve length wise and use a fork to fluff up the potatoes.
Top with equal amounts of chickpeas, tomatoes, baby kale and tahini.
Add salt and pepper if desired.
Serve.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOCaponata spaghettiRecipe:Ingredients:2 aubergin...
08/09/2026

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Caponata spaghetti

Recipe:

Ingredients:

2 aubergines
cut into 3cm cubes
4 tsp vegetable oil
½ red onion
sliced
2 sticks celery
sliced
2 cloves garlic
sliced
1 tsp dried oregano
400g tin chopped tomatoes
a small handful raisins
1 tsp capers
a handful kalamata olives
pitted and chopped
2 tbsp (use one suitable for vegans, such as Aspall) red wine vinegar
300g wholewheat spaghetti
a small bunch flat-leaf parsley
chopped

Instructions:

step 1
Heat the oven to 220C/fan 200C/gas 7. Toss the aubergine with 2 tsp of oil and a little seasoning, and tip onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.

step 2
Meanwhile, heat the remaining oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and a little caramelised. Add the garlic and oregano, and cook for a minute before adding the tomatoes and 100ml of water. Tip in the roasted aubergine and simmer for 15 minutes until the sauce has thickened and the aubergine is very soft. Add the raisins, capers, olives and red wine vinegar, and season. Keep on a low heat.

step 3
Cook the pasta following pack instructions, then drain, reserving a mug of the cooking water. Tip the pasta into the caponata with the parsley, adding a splash of the cooking water to loosen a little. Stir well, then serve.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Arugula Salad with Chickpeas, Avocado and...
08/08/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Arugula Salad with Chickpeas, Avocado and Cherry Tomatoes

Recipe:

Ingredients

▢5 oz baby arugula
▢¼ cup fresh parsley, roughly chopped
▢1 14oz can chickpeas, drained and rinsed
▢2 cups cherry tomatoes, halved
▢¼ cup vegan parmesan cheese, shave (we use Violife)
▢2 avocados, diced
▢salt, to taste
▢pepper, to taste
▢vinaigrette or dressing of choice on side, to taste

Instructions:

In a large bowl, add the arugula and parsley and toss together.
Add in chickpeas, cherry tomatoes, vegan parmesan, salt and pepper and toss again.

Add avocados to the top and serve with vinaigrette or dressing of choice on the side.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Crispy Tofu in Garlic SauceRecipe:Ingredi...
08/07/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Crispy Tofu in Garlic Sauce

Recipe:

Ingredients
14-16 ounces extra firm tofu, pressed, drained, and sliced into ½ inch cubes
2 tablespoons cornstarch (can sub with arrowroot powder)
For the Garlic Sauce
1 bulb garlic, minced
¼ cup sesame oil
⅓ cup low sodium soy sauce, (make sure it’s gluten free if needed)
1 tablespoon cornstarch (can sub arrowroot powder)
½-1 teaspoon garlic chili sauce *optional
Serve With

cooked rice, quinoa, or noodles
steamed broccoli or sautéed spinach
sesame seeds, optional
Instructions
Add tofu cubes to a bowl and add in 2 tablespoon cornstarch. Cover and toss gently until all the tofu has been coated.
Place tofu into an air fryer and cook for 5 minutes at 425˚F. Then toss and cook for another 5 minutes or until desired crispiness.
*If you don’t have an air fryer, pan fry over medium in sesame oil to get crispy or bake if desired.
While tofu is cooking, into a small bowl, add all your minced garlic, ¼ cup sesame oil, ⅓ cup soy sauce, 1 tablespoon cornstarch, and optional ½-1 teaspoon garlic chili sauce. Whisk together well.
Right before tofu is done, add sauce to a skillet over medium heat and let cook until it begins to thicken. Add in the crispy tofu and cook for another 2-3 minutes, stirring to coat all the tofu with the sauce.
Remove from heat and serve over rice or other optional dish.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOVegan Crispy Roasted Cauliflower with Creamy Ga...
08/07/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Vegan Crispy Roasted Cauliflower with Creamy Garlic Parmesan Pasta

Recipe:

Ingredients
For the Cauliflower
1 large head of cauliflower, cut into florets
¼ cup olive oil (or other neutral oil)

1 ½ teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon chili powder
¼ teaspoon black pepper
For the Pasta
¼ cup vegan butter
1 bulb garlic (10-12 cloves), minced
4 cups vegetable broth
16 oz can canned coconut milk (can sub for any carton dairy free milk but canned makes creamier)
1 teaspoon salt, more to taste
1 teaspoon black pepper, more to taste
1 lb uncooked fettuccine noodles (use GF if needed, can sub with other pasta noodles)
½ cup vegan parmesan cheese
chopped fresh parsley, to taste
Instructions
For the Cauliflower
Preheat oven to 425 degrees F.
In a large bowl, toss cauliflower with oil, then seasonings. Place in a single layer on a baking sheet. Bake for 15 minutes, then flip and cook for until 10 minutes.
For the Pasta

Melt vegan butter in a large skillet or pot over medium high heat.
When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Do not burn!
Stir in vegetable broth, coconut milk salt and pepper. Combine well.
Add in the uncooked pasta and stir together.
Bring to a boil; reduce heat and simmer, stirring often, until pasta is cooked through. It will take roughly 20 - 22 minutes.
Once done stir in cheese and parsley.
Add a splash more milk if sauce is too thick for you.
Adjust salt and pepper to taste.
Remove from heat, add crispy cauliflower and serve.

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIOCrispy Buffalo Ranch Chickpea TacosRecipe:Ingre...
08/06/2026

🥑🍅 Get Our New 111 Vegan Recipes eBook 👉 Vegan Food Recipes 🎯 Link in BIO

Crispy Buffalo Ranch Chickpea Tacos

Recipe:

Ingredients
15 ounces canned chickpeas, drained and rinsed
¼ cup buffalo sauce
2 tablespoons vegan ranch
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
8 small flour tortillas
1 cup shredded vegan mozzarella cheese, optional
1 tablespoon oil for the skillet
Optional Toppings

Shredded romaine lettuce
Green onions or chopped cilantro
Extra ranch
Diced celery
Hot sauce
Instructions
Add the chickpeas to a bowl and mash with a fork or potato masher until mostly broken down but still slightly chunky.
Stir in the buffalo sauce, ranch, garlic powder, onion powder, and black pepper.
On each tortilla, spread about ¼ cup of the chickpea mixture on half of one side. Sprinkle vegan cheese, if using, over the filling and fold the tortillas in half.
Heat a large skillet over medium heat and lightly coat with oil. Cook the tacos for 2-3 minutes per side until golden brown and crispy and the cheese has melted. Repeat until all tacos are cooked.
Serve immediately with desired optional toppings.

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