My Top 10 Go-To Vegan Recipes
Everyone needs at least 10 go-to meals in their life. And if those meals happen to be vegan, it’s a win-win for everyone.
Don’t get me wrong—I love to cook. I love creating delicious vegan meals, I love sitting down to dinner with my family and I especially love the satisfaction of knowing exactly what’s in my food and how nutrient dense it is.
With that being said, however, I’m not a huge fan of recipes that are loaded with cooking jargon and ingredients I’ve never heard of before. Or even worse, ingredients I’ll spend $10 on once and never use again until I touch that same cookbook. Vegan recipes in particular are very guilty of these things, which is why I spend lots of time testing recipes that are both easy to follow and flavourful.
If you follow me on Instagram (if you don’t, you definitely should) you’ve probably seen a lot of the recipes I like to cook on repeat (I apologize for all the awkward talking videos by the way…). I love culturally diverse food and when a recipe is easy to make and it makes me look like I know what I’m doing, then that’s what I call a double bonus.
And that’s what I’m going to share with you today! My top 10 go-to vegan recipes that even your picky meat and potatoes dad might like (I know mine does).
So without further ado, here are my top 10 vegan recipes for all you plant based foodies out there or those of you who are looking to cook with more vegetables (props to you!):
Carrots and Flowers: 30 Minute Ramen
I stumbled upon this recipe on Facebook; it was one of those quick how-to food videos that shows snippets of the recipe procedure and makes you go “Wow! I could totally make that.” Oftentimes, I find these video tutorials end up making crappy, half developed recipes. But that’s definitely not the case for this recipe. It takes a bit longer than the acclaimed 30 minutes—maybe 45 to 50–but it’s so flavour packed and heartwarming you’ll quickly get over those extra 20 min it took to make.
Ingredient info: Miso paste is very easy to find at any grocery store (it could be in the fridge in a small white tub, or in the asian section in a bag). I use it in tons of Asian recipes and it will last you ages when stored in the fridge.
Joyous Health: Kale Salad With Creamy Cashew Dressing
This recipe mimics Caesar salad. It’s seriously life changing.
Tip: Instead of using kale, I recommend you treat this recipe like a traditional Caesar salad and use romaine instead. I also add 1/2 a squeezed lemon and a couple tablespoons of nutritional yeast to the dressing.
Ingredient info: If you haven’t heard of nutritional yeast before, I promise it’s not as scary as it sounds. Yes, it is in fact yeast, but it’s deactivated and it has a delicious cheesy flavour. Do yourself a favour and go buy some–it’s in a lot of vegan recipes. You’re welcome.
Clean Eating Magazine: Pine Nut and Fennel Pizza
Pizza without cheese? Crazy I know. Pizza without cheese with fennel and maple syrup? You have to trust me on this one. This is hands down the best pizza I’ve ever had (yes, I realize how bold this statement is). It’s also unlike any pizza I’ve ever had. The ingredients mesh so well together and complement one another beautifully. Try not to eat the entire thing; I dare you! Tip: If you don’t want to make your own dough, you can definitely buy some—I promise I won’t judge you. There are also lots of simple dough recipes out there with only flour, water, spices, yeast and oil if you decide you’re feeling adventurous.
Ingredient info: Yes, pine nuts are pricey, but, think about how much money you usually spend on grated cheese. Case in point. It roughly evens out in the end.
Fennel can be found in any grocery store in the produce section. When you cook with it in this recipe, only use the bottom bulb part.
Minimalist Baker: Roasted Red Pepper Pasta
This is probably my biggest go-to recipe. In other words, I make it probably twice a month and use it when all else fails and I have no clue what to feed my relatives or friends.
It’s so simple and very quick once the red peppers come out of the oven. This recipe requires a blender.
Tip: Cut your peppers and de-seed them before you cook them. It’s a lot harder to de-seed them after when they’re piping hot. I’d also say that you don’t necessarily need to scrape off the charred bits/skins on the peppers after they’re cooked. The skin adds a smoky flavour and if you’re like me, then you probably can’t be bothered to make the effort anyway.
Delicious Knowledge: Spicy Pad Thai
Ever since I travelled to Thailand this past November, I’ve developed a deep love for all kinds of Thai food. There were days in Thailand when I ordered Pad Thai two meals in a row and somehow, I never grew sick of it. No regrets.
This recipe is great because it’s the right level of spicy and it gives a great method for cooking rice noodles, which are usually a b*tch to cook.
Tip: Omit the red pepper and carrot and add bean sprouts (at the end) if you’re into a more traditional Pad Thai.
Thug Kitchen: Chickpea and Broccoli Soft Shell Tacos
There was a time in university when I made these bad boys every single week. I know what you’re thinking, I must be an expert taco maker—and you’re right!
If you don’t fall in love with these tacos, you’re crazy. End of story.
Tip: I add guacamole (hand made or bought if I’m lazy, which is more often than not) instead of sliced avocado and mixed cabbage (bought) instead of raw spinach on my tacos. I also add chopped yam to the mix for the baked part of the recipe. But that’s up to you to decide; whatever floats your boat!
Connoisseurus Veg: African Peanut Stew
Warm and hearty, simple and satisfying. Basically everything you’d ever want from a stew.
Delicious Knowledge: Peanut Tofu Buddha Bowl
I was growing a bit tired of the White Water cookbook Buddha Bowl (which is awesome if you haven’t eaten it to death), so I adopted this recipe into my regular rotation instead. It’s light and filling and very easy to prepare if you’re in a pinch for time.
Oh She Glows: Chilled Dark Chocolate Pie
If you want to impress your non-vegan relatives at Sunday dinner, then this is the dessert you’re going to want to bring. Everyone will spend the entire evening trying to rack their brains as to how such a delicious pie could be dairy free and so chocolatey at the same time–it’s not their fault they don’t know any different!
Host the Toast: Thai Cashew Coconut Rice
Can you tell I like recipes with peanut sauce? Oops!
I love this one because you can make a massive batch of it, serve it to the family for lunch and then leave the rest in the fridge as a quick lunch to-go for the rest of the week. It’s so fresh and flavourful your dad won’t even notice he’s eating half of his recommended intake of vegetables in one bowl.
Tip: Sub honey with agave to make it vegan. Omit red onion if it’s not usually your thing–it usually takes over the flavours of the dish. I always leave it out.