Category: Vegan Recipes

1. Gazpacho Andaluz (Cold Tomato Soup)

Ingredients (serves 4):

• 5 ripe tomatoes

• 1 cucumber

• 1 green bell pepper

• 1 garlic clove

• 3 tbsp olive oil

• 2 tbsp red wine vinegar

• Salt to taste

Instructions:
Blend all ingredients until smooth. Chill for at least an hour. Serve cold with a drizzle of olive oil.

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2. Pan con Tomate (Tomato Bread)

Ingredients (serves 2):

• 2 slices rustic bread

• 1 ripe tomato

• 1 garlic clove

• Olive oil

• Salt

Instructions:
Toast bread. Rub with garlic, then rub with halved tomato. Drizzle olive oil and sprinkle salt.

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3. Tortilla de Patatas Vegana (Vegan Spanish Omelette)

Ingredients (serves 4):

• 4 potatoes, peeled and sliced thin

• 1 onion, sliced

• 6 tbsp chickpea flour

• ½ cup water

• Olive oil, salt

Instructions:
Fry potatoes and onion until tender. Mix chickpea flour with water and salt. Combine everything and cook in a skillet on both sides until golden.

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4. Lentejas Estofadas (Spanish Lentil Stew)

Ingredients (serves 4):

• 1 cup brown lentils

• 1 onion, chopped

• 2 carrots, sliced

• 2 garlic cloves

• 1 tsp smoked paprika

• Olive oil, salt, water

Instructions:
Sauté onion, garlic, and carrot in olive oil. Add paprika, lentils, and water (about 3 cups). Simmer 30–40 min until soft.

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5. Pisto Manchego (Spanish Ratatouille)

Ingredients (serves 4):

• 1 eggplant

• 1 zucchini

• 1 bell pepper

• 1 onion

• 3 tomatoes

• Olive oil, salt

Instructions:
Chop all vegetables. Sauté onion and pepper, then add the rest. Cook slowly 30–40 min until thick and soft.

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6. Ensalada de Garbanzos (Chickpea Salad)

Ingredients (serves 2):

• 1 can chickpeas, rinsed

• 1 tomato

• 1 small cucumber

• ¼ onion

• Olive oil, vinegar, salt

Instructions:
Chop veggies and mix with chickpeas. Dress with oil, vinegar, and salt. Chill before serving.

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7. Setas al Ajillo (Garlic Mushrooms)

Ingredients (serves 2):

• 200g mushrooms, sliced

• 3 garlic cloves, sliced

• Olive oil, parsley, salt

Instructions:
Sauté garlic in olive oil, add mushrooms and cook until golden. Sprinkle chopped parsley.

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8. Patatas Bravas (Spicy Potatoes)

Ingredients (serves 4):

• 4 potatoes

• 1 tsp smoked paprika

• 2 tbsp tomato paste

• Olive oil, salt, water

Instructions:
Fry cubed potatoes until crisp. For sauce, cook tomato paste with paprika, a bit of water, and salt. Pour sauce over potatoes.

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9. Ajo Blanco (White Almond Soup)

Ingredients (serves 2):

• 1 cup blanched almonds

• 1 garlic clove

• 1 cup cold water

• 2 tbsp olive oil

• 1 tbsp sherry vinegar

• Salt, grapes for garnish

Instructions:
Blend everything until smooth. Chill and serve with grapes and a drizzle of olive oil.

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10. Plátanos con Canela y Aceite de Oliva (Cinnamon Olive Oil Bananas)

Ingredients (serves 2):

• 2 ripe bananas

• 1 tbsp olive oil

• ½ tsp cinnamon

Instructions:
Slice bananas and drizzle with olive oil. Sprinkle cinnamon and serve as a quick dessert.

Here are 10 easy, delicious vegan dessert recipes designed for beginners, using simple pantry ingredients, minimal tools, and no specialty equipment like food processors or fancy molds.

Each recipe takes under 30 minutes (or no-bake) and uses common vegan staples.

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🍫 10 Simple Vegan Dessert Recipes

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1. 5-Ingredient Chocolate Peanut Butter Balls

Time: 10 min (no bake)
You need:

• 1 cup rolled oats

• ½ cup peanut butter

• ¼ cup maple syrup

• 2 tbsp cocoa powder

• Pinch salt

Steps:

1. Mix all ingredients in a bowl.

2. Roll into balls and chill 15 min.

3. Store in fridge up to 1 week.

Optional: Add crushed nuts or coconut flakes.

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2. Banana Nice Cream

Time: 5 min (after freezing bananas)
You need:

• 2 ripe bananas (frozen in chunks)

• Splash of plant milk

• Optional: 1 tbsp peanut butter or cocoa

Steps:

1. Blend frozen bananas + milk until creamy.

2. Add optional flavoring.

3. Serve immediately or freeze for 30 min for firmer texture.

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3. Vegan Chocolate Mug Cake

Time: 2 min (microwave)
You need:

• 4 tbsp flour

• 2 tbsp sugar

• 2 tbsp cocoa powder

• ¼ tsp baking powder

• 3 tbsp plant milk

• 1 tbsp oil

Steps:

1. Mix everything in a mug until smooth.

2. Microwave 60–90 sec until fluffy.

3. Cool 1 min before eating.

Tip: Add chocolate chips or a spoon of peanut butter in the center before cooking for a “lava cake” effect.

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4. Chia Seed Pudding

Time: 5 min prep + overnight set
You need:

• 3 tbsp chia seeds

• 1 cup plant milk

• 1 tbsp maple syrup or agave

• ½ tsp vanilla extract

Steps:

1. Combine ingredients, stir well.

2. Chill overnight (or 4+ hours).

3. Stir again before serving; top with fruit or nuts.

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5. Coconut Rice Pudding

Time: 25 min
You need:

• ½ cup rice

• 1 can coconut milk

• 2 tbsp sugar

• 1 tsp vanilla or cinnamon

Steps:

1. Cook rice with coconut milk + sugar over low heat for 20–25 min.

2. Stir often until thick and creamy.

3. Serve warm or cold.

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6. No-Bake Chocolate Oat Bars

Time: 10 min prep + 30 min chill
You need:

• 2 cups oats

• ½ cup peanut butter

• ¼ cup maple syrup

• ¼ cup cocoa powder

Steps:

1. Mix all ingredients; press into a lined dish.

2. Chill until firm, then cut into bars.

3. Store refrigerated.

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7. Baked Cinnamon Apples

Time: 20–25 min
You need:

• 2 apples (sliced)

• 1 tbsp maple syrup

• ½ tsp cinnamon

• 1 tsp oil or vegan butter

Steps:

1. Toss apples with syrup, cinnamon, and oil.

2. Bake at 375°F (190°C) for ~20 min until tender.

3. Serve alone or over oatmeal.

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8. Avocado Chocolate Mousse

Time: 10 min
You need:

• 1 ripe avocado

• 2 tbsp cocoa powder

• 2 tbsp maple syrup

• Splash of plant milk

• Pinch salt

Steps:

1. Blend everything until smooth.

2. Chill before serving.

Tastes like: dark chocolate pudding — surprisingly rich.

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9. Vegan Banana Bread

Time: 50 min bake
You need:

• 3 ripe bananas

• 1½ cups flour

• ½ cup sugar

• ¼ cup oil

• 1 tsp baking soda

• Pinch salt

Steps:

1. Mash bananas; mix with sugar & oil.

2. Add flour, baking soda, and salt.

3. Pour into greased loaf pan.

4. Bake at 350°F (175°C) for 45–50 min.

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10. Frozen Chocolate-Dipped Bananas

Time: 10 min prep + 1 hr freeze
You need:

• 2 bananas (halved)

• ½ cup dark chocolate chips (vegan)

• 1 tsp coconut oil

• Optional toppings: nuts, coconut, sprinkles

Steps:

1. Insert sticks into bananas and freeze 30 min.

2. Melt chocolate + coconut oil.

3. Dip bananas, add toppings, freeze until firm.

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🧁 Bonus: Dessert Builder Formula (No Recipe Needed)

When you want a quick sweet snack without measuring:

1. Base: banana, oats, or nut butter

2. Sweetener: maple syrup, dates, or brown sugar

3. Flavor: cocoa, cinnamon, vanilla, or lemon zest

4. Texture: nuts, coconut, or seeds

Mix → chill → eat.
You can create dozens of variations this way!

10 Simple Vegan Salad Recipes

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1. Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas (rinsed)

• 1 cucumber (diced)

• 1 tomato (chopped)

• ¼ red onion (thinly sliced)

• 2 tbsp olive oil

• Juice of ½ lemon

• Salt & pepper to taste

Optional: Add chopped parsley or olives.
Tip: Great for meal prep — holds up well 2–3 days refrigerated.

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2. Creamy Avocado Kale Salad

Ingredients:

• 2 cups chopped kale

• 1 ripe avocado

• 1 tbsp olive oil

• Juice of ½ lemon

• Salt & pepper

• 1 tsp sesame seeds

Steps:
Massage avocado, oil, and lemon into kale until soft and coated.
Optional: Add roasted chickpeas or hemp seeds for crunch.

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3. Rainbow Quinoa Salad

Ingredients:

• 1 cup cooked quinoa

• ½ bell pepper (diced)

• ½ cup corn (fresh or frozen)

• 1 carrot (grated)

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• Salt & pepper

Optional: Add black beans or avocado.
Flavor twist: Add lime juice + cilantro for a Tex-Mex vibe.

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4. Asian Sesame Noodle Salad

Ingredients:

• 200g cooked noodles (soba or rice noodles)

• 1 cup shredded cabbage

• 1 carrot (julienned)

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1 tsp sesame seeds

Optional: Add tofu cubes or edamame for protein.

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5. Simple Lentil & Spinach Salad

Ingredients:

• 1 cup cooked green or brown lentils

• 2 cups baby spinach

• 1 small tomato (chopped)

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt & pepper

Optional: Add walnuts or sunflower seeds for texture.

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6. Roasted Veggie Salad Bowl

Ingredients:

• 1 cup roasted veggies (carrots, sweet potatoes, broccoli)

• 1 cup greens (spinach or arugula)

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp maple syrup or agave

• Pinch salt

Mix dressing: tahini + lemon + maple syrup + water to thin.
Optional: Add cooked grains (quinoa, rice) to make it a meal.

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7. Black Bean Southwest Salad

Ingredients:

• 1 can black beans (rinsed)

• 1 cup corn

• ½ red pepper (chopped)

• 1 tbsp olive oil

• Juice of 1 lime

• ½ tsp cumin

• Salt to taste

Optional: Add diced avocado or salsa.
Great with: tortilla chips or in wraps.

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8. Cucumber Peanut Crunch Salad

Ingredients:

• 1 cucumber (thinly sliced)

• 1 carrot (shaved into ribbons)

• 1 tbsp peanut butter

• 1 tsp soy sauce

• 1 tsp lime juice

• 1 tsp maple syrup

• Crushed peanuts for topping

Whisk dressing: peanut butter + soy sauce + lime + maple syrup + splash of water.
Optional: Add chili flakes for spice.

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9. Tofu & Broccoli Warm Salad

Ingredients:

• ½ block firm tofu (cubed)

• 1 cup broccoli florets

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp maple syrup

• 1 tsp rice vinegar

• Greens for base

Steps:
Sauté tofu + broccoli in soy + sesame + maple mix 5–7 min.
Serve warm over greens.

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10. Sweet Potato & Black Bean Salad

Ingredients:

• 1 medium sweet potato (roasted, cubed)

• ½ can black beans

• 1 green onion (chopped)

• 1 tbsp olive oil

• 1 tsp lime juice

• Salt & cumin to taste

Optional: Add avocado or cilantro.
Meal idea: Serve over quinoa or mixed greens.

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🥬 Quick Dressing Formula (Universal Vegan Mixes)

You can make any of these salads shine with one of these 3 mix-and-match dressings:

🌱 7 Minimalist Vegan Recipes for Beginners

(All 6 or fewer main ingredients, ~30 min or less, simple tools like a pan, pot, knife, and cutting board.)

1. Creamy Coconut Lentil Curry

Time: 25 min | Serves: 3–4
You need:

1 cup red lentils

1 can coconut milk

1 can diced tomatoes

1 onion (chopped)

2 tsp curry powder

Salt, pepper, and water as needed

Steps:

Sauté onion in a bit of oil (or water) for 3–4 min.

Add curry powder, stir until fragrant (~30 sec).

Add lentils, tomatoes, coconut milk, and 1 cup water.

Simmer 20–25 min until thick.

Taste and adjust salt; serve with rice or flatbread.

Tip: Add spinach or frozen peas near the end for extra veg.

2. Garlic Chickpea Stir-Fry

Time: 20 min | Serves: 2
You need:

1 can chickpeas (drained)

2 cups mixed veggies (fresh or frozen)

2 cloves garlic (minced)

2 tbsp soy sauce

1 tsp sesame oil or olive oil

Steps:

Heat oil in a pan, add garlic for 30 sec.

Add veggies, stir-fry 5 min.

Add chickpeas and soy sauce; cook 5–7 more min.

Serve with rice or noodles.

Variation: Add chili flakes or lemon juice for brightness.

3. One-Pot Tomato Pasta

Time: 15–20 min | Serves: 2
You need:

200g pasta

1 can diced tomatoes

2 cloves garlic

2 tbsp olive oil

2 cups water or broth

Salt, pepper, dried herbs (basil/oregano)

Steps:

Add everything to one pot.

Bring to boil, then simmer uncovered ~12–15 min, stirring occasionally until pasta is al dente and sauce thickens.

Adjust salt and drizzle olive oil to finish.

Tip: Add nutritional yeast or chopped spinach for bonus nutrition.

4. Quick Tofu Scramble

Time: 10 min | Serves: 2
You need:

1 block firm tofu (pressed & crumbled)

1 tsp turmeric

2 tbsp soy sauce

1 tbsp oil

Salt, pepper, and optional onion/garlic powder

Steps:

Heat oil in a skillet, add tofu.

Sprinkle turmeric and soy sauce.

Stir-fry 5–7 min until golden.

Adjust salt & pepper.

Serve with: toast, avocado, or wrap into a tortilla.

5. Simple Black Bean Chili

Time: 30 min | Serves: 4
You need:

2 cans black beans (rinsed)

1 can diced tomatoes

1 onion

1 tbsp chili powder

1 tsp cumin

1–2 cups water

Steps:

Sauté onion in a pot 3–4 min.

Add spices, stir 30 sec.

Add beans, tomatoes, water; simmer 20 min.

Taste and adjust seasoning.

Serve with: rice, tortilla chips, or baked potato.

6. 5-Minute Banana Oat Pancakes

Time: 10 min | Serves: 2
You need:

1 banana

½ cup rolled oats

½ cup plant milk

1 tsp baking powder

Pinch salt

Steps:

Blend everything to a smooth batter.

Pour small rounds on a non-stick pan.

Cook 2–3 min per side until golden.

Optional toppings: peanut butter, maple syrup, fruit.

7. Roasted Veggie Sheet Pan Bowl

Time: 30–35 min | Serves: 3
You need:

Mixed veggies (e.g. potatoes, carrots, broccoli, onion)

Olive oil, salt, pepper

Optional: garlic powder, smoked paprika, lemon juice

Steps:

Preheat oven to 400°F (200°C).

Toss veggies with oil & seasonings.

Roast 25–30 min until tender.

Serve with hummus, rice, or tahini dressing.