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4 Tasty Vegan Recipes That Will Blow Your Mind

Going vegan in a world full of processed and meat-based food is a new milestone.

Interestingly, around 3% of Americans are dedicated vegans for various reasons such as improving their health or to stop animal cruelty. For starters, the vegan playbook states two basic rules.

salad and fruit vegan recipes

First, plant-based foods are the name of the game. Second, anything animal is off-limits, and that includes eggs, cheese, honey, and milk.

Whether it’s you who is turning into a new leaf by going vegan or it’s a friend you invited for dinner, you are up for the challenge to unleash your creativity to cook vegan.

Vegan Dishes Change the Rule of the Game

Research shows that those who skip meat have a healthier heart and are less likely to get critical illnesses like cancer, and diabetes. 

Those who are seeking to shed off the extra pounds also benefit from this diet by reducing the daily calorie intake.

As stated over at https://www.kathysvegankitchen.com/, Kathy Carmichael shares her interesting backstory of her mother who suffered from Multiple Sclerosis at a young age. Ever since she began her vegan journey, her disease has been in remission!

This shows how it’s important to tread in this diet carefully by selecting the right food to add to your meal. With that, you can reap the full benefits of this diet with these 4 tasty vegan recipes: 

The Best Hearty Vegan Recipes 

Tofu with salad and avocado

1. Veganized Crunch wrap Supreme


·         4 large whole wheat tortillas

·         15 ounces of black beans (rinsed and drained)

·         2 jalapeños

·         1 cup of brown rice (cooked)

·         1 cup grape tomatoes (diced)

·         1 yellow onion (diced)


Set the tortilla on a flat surface and add 1/4 cup of cooked brown rice. Add 1/4 of the black beans on top. 

Add the remaining ingredients then fold the tortilla. Heat the pan to medium-low and place down the folded-side of the tortilla first to seal it. 

Cook for 7 minutes, or until the cooked side turns golden brown. Flip to the other side and cook for another 7 minutes. 

The tortillas are now ready to serve with salsa or guacamole.

 2. Vegan Jambalaya


·         1 large onion (diced)

·         1 clove garlic (minced)

·         1 red bell pepper (diced)

·         8 ounces mushrooms (sliced)

·         5 stalks celery (diced)

·         1 jalapeño (deveined and chopped)

·         15 ounces diced tomatoes

·         2 cups uncooked brown rice

·         6 cups vegetable broth

·         15 ounces dark red kidney beans (rinsed and drained)

·         2 tbsp. vegan Worcestershire sauce

·         1 tbsp. Italian seasoning

·         2 tsp creole seasoning

·         1 tsp smoked paprika

·         1 tsp garlic powder


Prepare and sauté garlic, onion, celery, and mushroom, then add the bell pepper and jalapeño.

Add the diced tomatoes and stir. Next, add the red kidney beans along with the Worcestershire sauce, and other spices and seasonings. Pour in the vegetable broth and bring to a boil.

Put in 2 cups of brown rice and bring to a boil again while stirring. Reduce to simmer and cook for 25 minutes.

3. Vegan Crab Cakes


·       22 ounces tofu (extra firm)

·       1 cup of Italian Panko breadcrumbs

·       1/2 cup parsley (chopped)

·       8 green onions (chopped)

·       2 cloves garlic (minced)

·       3 tbsp. Dulce flakes

·       1/2 cup cashew mayo

·       1/4 cup Dijon mustard

·       1 tbsp. creole seasoning

·       2 tbsp. lemon juice


Press the moisture out of tofu. Grate the tofu with a box grater. 

Pre-heat your oven to 375F/190C.

Add the entire ingredients with the shredded tofu and mix thoroughly. Form a ball from the mixture. Each must have an inch and a half thick. Cook for 35 minutes.

 4. Vegan Mushroom Stroganoff


·         16 ounces gluten-free pasta

·         16 ounces mushroom

·         1 large yellow onion (diced)

·         2 shallots (minced)

·         2 cloves garlic (minced)

·         3 cups vegetable broth

·         2 tbsp. tomato paste

·         2 tsp paprika

·         1 tsp salt

·         1 tsp ground pepper

·         1/2 cup dry white wine

·         1/8 cup parsley (chopped)

·         1/8 cup dill (chopped)

 Cashew Cream

·         ½ cup raw cashews

·         ½ cup vegetable broth

·         1 tbsp. lemon juice

·         1 clove garlic (minced)


In a blender, combine cashews, 1 garlic clove, 1/2 cup vegetable broth, and lemon juice until smooth. On medium heat, sauté onions, garlic, and shallots. 

Put in the sliced mushrooms and cook until brown. 

Add 3 cups of vegetable broth and stir. Add the spices and tomato paste until it blends. Add cashew cream. 

Prepare the pasta. Once cooked, toss in the stroganoff mixture and serve with dill and parsley.

  Avocado with basil leaves on toast

While there are plenty of vegan recipes out there, it’s important to keep in mind that the kind of food you put in the meal can easily turn it unhealthy with too many processed carbs

These recipes are a great choice if you’re steering away from ready-made foods.

So, whether you’re a beginner or a long-time vegan, you are all set to make a 5-star meal even meat-lovers can’t resist!

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