14 Complete Easy Vegan Recipe Menus 100% Vegetable

Good evening everyvegan wherever you are. It’s great that I can share a few more recipes with you. But this time we have special recipes that are often enjoyed by people. Like vegan appetizer, dessert, and many more menus. Before we start deeper we want to tell you that we also have vegan pancake recipes which is also very delicious. Alright, now let’s start with this Appetizer Easy Vegan Recipe

Jicama-Guacamole Bites

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Easy Vegan Recipe Jicama-Guacamole Bites

Makes about 24 bites

Jicama is used here as a fresh, crisp, and surprising canapé bottom that complements the guacamole topping. For a more casual presentation, serve the guacamole in a bowl and cut the jicama into strips to use as dippers.

2 ripe Hass avocados, pitted and peeled

2 garlic cloves, minced

2 tablespoons minced green onions

2 tablespoons fresh lime juice

Salt and freshly ground black pepper

1 large jicama

Cilantro leaves, for garnish

  1. In a medium bowl, combine the avocado, garlic, green onions, and 1 tablespoon of the lime juice. Season with salt and pepper to taste. Mash with a fork until smooth but still slightly chunky. Set aside.
  2. Peel the jicama and cut it into 1⁄4-inch slices. Use canapé or cookie cutters to cut the slices into desired shapes, or use a knife to cut the jicama into 2-inch triangles. Toss the jicama with the remaining lime juice to prevent discoloration.
  3. Top each slice of jicama with a heaping teaspoonful of the guacamole. Garnish each canapé with a cilantro leaf and arrange on a platter to serve.

 

Salad Easy Vegan Recipe

Sesame Crunchy Slaw

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Easy Vegan Recipe Sesame Crunchy Slaw

Makes 4 servings

The optional addition of chow mein noodles adds a delicious and surprising crunch to this easy vegan recipe tasty slaw.

1⁄4 cup tahini (sesame paste)

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

1⁄2 teaspoon sugar

Salt and freshly ground black pepper

3 cups shredded green cabbage

1 medium carrot, shredded

12 snow peas, trimmed and cut diagonally into thin matchsticks

2 green onions, minced

2 tablespoons toasted sesame seeds, for garnish

1 cup crispy chow mein noodles (optional)

  1. In a small bowl, combine the tahini, vinegar, soy sauce, sesame oil, sugar, and salt and pepper to taste. Stir well to blend and set aside.
  2. In a large bowl, combine the cabbage, carrot, snow peas, and green onions. Pour the dressing over the vegetables and toss gently to coat. Taste, adjusting seasonings if necessary. Sprinkle with toasted sesame seeds and chow mein noodles, if using. Refrigerate, covered, until ready to serve.

 

Sandwich Easy Vegan Recipe

Muffaletta Delicious Sandwiches

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Easy Vegan Recipe Muffaletta Delicious Sandwiches

Makes 4 sandwiches

The muffaletta is a New Orleans classic that stars a piquant olive salad that plays nicely against the crusty bread. To me, the traditional inclusion of sliced ham and cheese are incidental to the flavorful filling, but sliced vegan ham and cheese can be added in this easy vegan recipe if desired.

1 cup chopped pitted kalamata olives

1 cup chopped pimento-stuffed green olives

1⁄2 cup chopped pepperoncini (pickled peppers)

1⁄2 cup jarred roasted red peppers (or see Roasted Red Pepper Hummus), chopped

2 tablespoons capers

3 green onions, minced

3 plum tomatoes, chopped

2 tablespoons minced fresh parsley

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon dried thyme

1⁄4 cup olive oil

2 tablespoons white wine vinegar

Salt and freshly ground black pepper

4 individual kaiser rolls, boules, or other crusty sandwich rolls, halved horizontally

  1. In a medium bowl, combine the kalamata olives, green olives, pepperoncini, red peppers, capers, green onions, tomatoes, parsley, marjoram, thyme, oil, vinegar, and salt and black pepper to taste. Set aside.
  2. Pull out some of the inside of the sandwich rolls to make room for the filling. Spoon the filling mixture into the bottom half of the rolls, packing lightly. Top with remaining roll halves and serve.

 

Easy Vegan Recipe for Making Pizza

Pizza Portobello with Black Olive

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Easy Vegan Recipe Pizza Portobello with Black Olive

Makes 4 servings

Mushrooms have long been an important pizza topping in my easy vegan recipe, and we especially enjoy thin slices of meaty portobello mushrooms complemented by salty bits of good black olives.

1 recipe Basic Pizza Dough

2 tablespoons olive oil

2 portobello mushroom caps, lightly rinsed, patted dry, and cut into 1⁄4-inch slices

1 tablespoon finely chopped fresh basil

1⁄4 teaspoon dried oregano

Salt and freshly ground black pepper

1⁄2 cup pitted sliced kalamata olives

1⁄2 cup pizza sauce or marinara sauce

  1. Flatten the risen dough slightly, cover with plastic wrap or a clean dish towel, and set aside to relax for 10 minutes.
  2. Place the oven rack on the lowest level of the oven. Preheat the oven to 450°F. Lightly oil a pizza pan or large baking sheet.
  3. Turn the relaxed dough out onto a lightly floured work surface and flatten with your hands, turning and flouring frequently, working it into a 12-inch round. Be careful not to overwork the middle or the center of the crust will be too thin. Transfer the dough to the prepared pizza pan or baking sheet.
  4. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Remove from heat and add the basil, oregano, and salt and pepper to taste. Stir in the olives and set aside.
  5. Spread the remaining 1 tablespoon oil onto the prepared pizza dough, using your fingertips to spread it evenly. Top with the pizza sauce, spreading evenly to about 1⁄2 inch from the dough’s edge. Spread the vegetable mixture evenly over the sauce, to about 1⁄2 inch from the dough’s edge.
  6. Bake until the crust is golden brown, about 12 minutes. Cut the pizza into 8 wedges and serve hot.

 

Easy Vegan Recipe for Soup Cooking

Gazpacho Ditalini Chile Aioli

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Easy Vegan Recipe Gazpacho Ditalini Chile Aioli

Makes 4 to 6 servings

The addition of cooked pasta to the famous “salad soup” makes this gazpacho a “pasta salad” soup. The chile aioli provides heat and amplifies the flavor of the easy vegan recipe soup.

Aioli

1 small hot chile, seeded

3 garlic cloves

1⁄2 teaspoon salt

1 teaspoon red wine vinegar

1⁄2 cup olive oil

Gazpacho

4 large ripe tomatoes, peeled, seeded, and chopped

2 large cucumbers, peeled, seeded, and chopped

1 medium yellow bell pepper, chopped

1⁄2 cup minced green onions

1 tablespoon minced garlic

3 cups tomato juice

Salt

1⁄2 cup ditalini or other soup pasta

1 tablespoon olive oil

  1. Make the aioli: In a blender or food processor, combine the chile, garlic, and salt and puree until smooth. Add the vinegar and process to blend. With the machine running, stream in the oil, until blended. Do not overprocess. Transfer to a bowl and set aside at room temperature until serving time.
  2. Make the gazpacho: In a blender or food processor, combine half the tomatoes, half the cucumbers, half the bell pepper, half the green onions, and all of the garlic. Process to blend, then transfer to a large nonmetallic bowl and stir in the tomato juice and remaining tomato, cucumber, bell pepper, and green onion. Season with salt to taste. Cover and refrigerate until well chilled, at least 2 hours.
  3. While the soup is chilling, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 6 to 8 minutes. Drain and rinse the pasta, then toss it with the olive oil and set aside.
  4. When ready to serve, add the pasta to the soup and taste, adjusting seasonings if necessary. Ladle into bowls and swirl a spoonful of the aioli into each bowl. Serve with additional aioli on the side.

 

Easy Vegan Recipe Pasta

Primavera Delicious Pasta

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Easy Vegan Recipe Primavera Delicious Pasta

Makes 4 servings

The name pasta primavera means “springtime pasta.” Countless versions of the famous dish exist, including one made with olive oil and others made with cream. What they have in common is a variety of fresh vegetables and, to be true to the name, the vegetables should be the first of the springtime crop. Tricolor rotini are used to play up the colorful spring theme easy vegan recipe. The dish is said to be an American invention created at New York’s Le Cirque restaurant, but the pairing of pasta with spring vegetables is actually quite common in Italy.

1 pound tricolor rotini

2 tablespoons olive oil

1 medium red or yellow bell pepper, cut into 1⁄2-inch strips

2 garlic cloves, minced

1 small zucchini, halved lengthwise and cut into 1⁄4-inch slices

8 thin asparagus spears, tough ends trimmed and cut into 2-inch lengths

1 small bunch green onions, chopped

Salt and freshly ground black pepper

2 tablespoons minced fresh basil

2 tablespoons minced fresh flat-leaf parsley

  1. In a large pot of boiling salted water, cook the rotini over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
  2. In a large skillet, heat the oil over medium heat, add the bell pepper and garlic, and cook 4 minutes, until slightly softened. Add the zucchini, asparagus, and green onions and cook until tender, about 7 minutes longer. Season with salt and pepper to taste and keep warm.
  3. Drain the pasta well and transfer it to a large serving bowl. Add the cooked vegetables, along with the basil, and parsley. Toss gently and serve immediately.

 

Noodle Easy Vegan Recipe

Buckwheat Cabbage Potatoes Noodle

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Easy Vegan Recipe Buckwheat Cabbage Potatoes Noodle

Makes 4 to 6 servings

This robust dish, known as pizzoccheri, is made with buckwheat or whole wheat pasta, potatoes, and cabbage. It comes from the Lombardy region of northern Italy near the Swiss border. The addition of cashew sauce gives it extra richness. Savoy cabbage remains green when cooked and has a more subtle fragrance than regular green cabbage, allowing the other ingredients to really shine through. It’s also delicious made with Swiss chard.

2 tablespoons olive oil

2 large Yukon Gold potatoes, peeled and cut in 1⁄4-inch slices

Salt and freshly ground black pepper

8 ounces savoy cabbage, shredded

2 garlic cloves, minced

4 fresh or dried sage leaves, chopped or crumbled

8 ounces buckwheat noodles or whole wheat fettuccine, broken into thirds

2 cups Creamy Cashew Sauce

1⁄4 cup vegan Parmesan or Parmasio

  1. In large skillet, heat the oil over medium heat. Add the potatoes and season with salt and pepper to taste. Cover and cook, stirring occasionally, until the potatoes begin to soften, about 10 minutes. Stir in the cabbage, garlic, sage, and salt and pepper to taste. Cover and cook until the cabbage and potatoes are soft, about 10 minutes. Set aside. Preheat the oven to 350°F. Lightly oil a 9 x 13-inch baking dish and set aside.
  2. In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes. Drain well, reserving 1⁄3 cup of the pasta water. Return the pasta to the pot. Add the vegetable mixture to the pasta. Stir in the cashew sauce and the reserved pasta water and simmer over low heat for about 1 minute, stirring gently to blend the flavors. Taste, adjusting seasonings if necessary.
  3. Transfer to the prepared baking dish and sprinkled with Parmesan. Cover with foil and bake until hot, about 20 minutes. Serve immediately.

 

Easy Vegan Recipe Main Dish

Caribbean Rice Squash Peas

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Easy Vegan Recipe Caribbean Rice Squash Peas

Makes 4 servings

Pigeon peas are traditional in Caribbean cooking, but black-eyed peas are easier to find, especially if using canned. For a easy vegan recipe spicy version, add a seeded and minced hot chile when you add the squash and garlic.

2 tablespoons olive oil

1 small yellow onion, chopped

2 cups peeled, seeded, and diced butternut or other winter squash

3 garlic cloves, minced

1 teaspoon dried thyme

1⁄2 teaspoon ground cumin

11⁄2 cups cooked or 1 (15.5-ounce) can black-eyed peas, drained and rinsed

1 cup long-grain rice

21⁄2 cups hot water

2 tablespoons chopped fresh cilantro

  1. In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the squash, garlic, thyme, and cumin. Cover and cook until the squash is softened, about 10 minutes. Stir in the peas, rice, and water.
  2. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked, about 30 minutes. Fluff with a fork and sprinkle with cilantro. Serve immediately.

 

Easy Vegan Recipe Side Dish

Fresh Broccoli Almonds

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Easy Vegan Recipe Fresh Broccoli Almonds

Makes 4 servings

Simmering broccoli with mushrooms, garlic, and wine adds sophistication and flavor to this calcium-rich crucifer easy vegan recipe. For a quicker version, simply steam the broccoli until just tender and then sauté for a few minutes with the almonds in olive oil or margarine.

1 pound broccoli, cut into small florets

2 tablespoons olive oil

3 garlic cloves, minced

1 cup thinly sliced white mushrooms

1⁄4 cup dry white wine

2 tablespoons minced fresh parsley

Salt and freshly ground black pepper

1⁄2 cup slivered toasted almonds

  1. Steam the broccoli until just tender, about 5 minutes. Run under cold water and set aside.
  2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the garlic and mushrooms and cook until soft, about 5 minutes. Add the wine and cook 1 minute longer. Add the steamed broccoli and parsley and season with salt and pepper to taste. Cook until the liquid is evaporated and the broccoli is hot, about 3 minutes.
  3. Transfer to a serving bowl, drizzle with the remaining 1 tablespoon oil and the almonds, and toss to coat. Serve immediately.

 

Easy Vegan Recipe Bread

Chocolate Chip with Scones

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Easy Vegan Recipe Chocolate Chip with Scones

Makes 8 scones

There are some people who believe everything is better with chocolate, these scones included. See if you agree with our easy vegan recipe.

2 cups all-purpose flour

¾ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup vegan margarine

1⁄3 cup plain or vanilla soy milk

1 teaspoon pure vanilla extract

1⁄2 cup vegan semisweet chocolate chips

  1. Preheat the oven to 375°F. Lightly oil a baking sheet and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs. Add the soy milk, vanilla, and chocolate chips and stir until just blended. Do not overmix.
  3. Transfer the dough to a lightly floured work surface and shape the dough into a 1-inch-thick circle. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  4. Bake until golden brown, about 20 minutes. Cool for 5 minutes. Serve warm.

 

Easy Vegan Recipe Dessert

Apple Tart Walnut Crust

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Easy Vegan Recipe Apple Tart Walnut Crust

Makes 8 servings

The mellow flavor and crunchy texture of the walnut crust is a perfect match for the sweet-tart apples in this easy vegan recipe tantalizing tart.

Crust

1 cup walnut pieces

1⁄2 cup pitted dates

1⁄2 cup old-fashioned oats

3 tablespoons vegan margarine

2 tablespoons sugar

Filling

5 Granny Smith apples, peeled, cored, and halved lengthwise

2 tablespoons fresh lemon juice

3 tablespoons sugar

1 tablespoon cornstarch

Topping

¾ cup all-purpose flour

1⁄2 cup sugar

11⁄2 teaspoons ground cinnamon

1⁄8 teaspoon salt

1⁄4 cup vegan margarine

  1. Make the crust: In a food processor, combine the walnuts, dates, and oats and pulse until finely chopped. Add the margarine and sugar and process until well mixed.
  2. Grease a 9-inch tart pan or pie plate. Press the crust mixture firmly onto the bottom and sides of the prepared pan. Set aside. Preheat the oven to 400°F.
  3. Make the filling: Cut the apples into 1⁄4-inch slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss to combine. Set aside about 12 of the apple slices to top the tart.
  4. Spread the remaining apple mixture in the prepared crust, arranging the reserved apple slices concentrically on top.
  5. Make the topping: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Cut in the margarine with a pastry blender until crumbly.
  6. Sprinkle the topping over the apples and bake until tender, about 45 minutes. Cool on a wire rack before serving.

 

Easy Vegan Recipe for Breakfast

Peanut Banana French Toast

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Easy Vegan Recipe Peanut Banana French Toast

Makes 4 servings

Inspired by Elvis’s favorite sandwich, this thick and flavorful easy vegan recipe French toast is best made with a sturdy French or Italian bread. If you use the smaller French baguette, you’ll need 16 slices, but if you use the larger Italian loaf, 8 should suffice. Serve warm, sprinkled with confectioners’ sugar, fresh strawberries or sliced banana, and maple syrup. Almond or cashew butter can be used instead of peanut butter, if you prefer.

1 ripe banana

1⁄2 cup creamy peanut butter

1⁄4 cup light brown sugar

2 teaspoons pure maple syrup

16 slices French bread or 8 slices Italian bread, cut into 1⁄2-inch slices

1 cup soy milk

3 tablespoons all-purpose flour

1 teaspoon pure vanilla extract

2 tablespoons vegan margarine, plus more if needed

  1. In a medium bowl, mash the banana. Add the peanut butter, sugar, and maple syrup, stirring to mix well. Preheat the oven to 225°F.
  2. Spread 1 to 2 tablespoons of the peanut butter-banana mixture onto half of the bread slices, then top each with one of the remaining bread slices.
  3. In a shallow bowl, whisk together the soy milk, flour, and vanilla. Place a sandwich in the batter. Let it soak for about 5 seconds. Turn the sandwich over and let it soak another 5 seconds. Repeat with the remaining sandwiches.
  4. On a griddle or large skillet, melt the margarine over medium heat. Cook the stuffed bread slices until golden brown on both sides, about 4 minutes per side. Transfer the cooked French toast warm to a heatproof platter and keep warm in the oven while cooking the rest.

 

Beverage Easy Vegan Recipe

Orange Creamy Smoothie

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Easy Vegan Recipe Orange Creamy Smoothie

Makes 2 servings

If you were a fan of those frozen orange Creamsicles, then you probably won’t agree that this luscious smoothie serves two— you’ll want it all for yourself.

11⁄2 cups chilled fresh orange juice

1 cup vegan vanilla ice cream

1⁄2 cup ice cubes

In a blender or food processor, combine all the ingredients, and blend until smooth and creamy. Pour into glasses and serve immediately.

 

Easy Vegan Recipe for Sauce Cooking

Fresh Cranberry and Chutney

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Easy Vegan Recipe Fresh Cranberry and Chutney

Makes about 2 cups

Serve this easy vegan recipe dazzling chutney in place of the same old cranberry sauce—your guests will definitely take notice. If you don’t want that hint of heat, omit or cut back on the crushed red pepper.

1 (12-ounce) package fresh cranberries

1⁄2 cup apple cider vinegar

1⁄2 cup sugar

1 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon crushed red pepper

  1. In a large saucepan, combine the cranberries, vinegar, and sugar and bring to a boil. Reduce heat to low and stir in the cinnamon, ginger, nutmeg, and crushed red pepper.
  2. Simmer until the mixture is thick, stirring frequently, about 20 minutes. Cool completely before serving. If not using right away, spoon the chutney into a container with a tight-fitting lid. Cover and refrigerate until needed. Properly stored, this chutney will keep for up to 1 week.

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