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Whether you’re new to vegan cooking or have been a vegan forever, every menu needs a shake up. From vegan cupcakes and brownies to sandwiches and the heartiest no-meat chili, we have 15 vegan recipes that go beyond Meatless Mondays for these dairy-free and meat-free vegan recipes even your favorite carnivores will sneak a bite.

Vegan Lovers: 15 Incredible Vegan Recipes

Vegan Meatballs (courtesy of VegNews)
As an appetizer, in your favorite pasta, or in a sandwich, these vegan meatballs do not disappoint.

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, finely chopped
1-1/2 cups lightly toasted walnuts
1-1/2 cups cooked brown rice or millet
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon chipotle powder
1/2 teaspoon salt
2 tablespoons chickpea flour

In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender but still firm, 60 to 70 minutes. Drain and discard the bay leaf.

When the beans are cooked, coarsely chop the roasted bell peppers and set aside. In a large saucepan, heat the oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Stir in the garlic, chili powder, oregano, cumin, red pepper flakes and the remaining 1 teaspoon salt. Cook until fragrant, 1 to 2 minutes. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes. Ladle the chili into individual bowls and sprinkle with the cheese and green onions.

Curried Red Lentil Soup (courtesy of Eating Well)

Eating Well says, “this soup is inspired by the Indian dish dal“, a lentil dish usually eaten with rice or rhoti.

1 tablespoon canola oil
1 large onion,chopped
3 cloves garlic,minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoons cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over (see Note)
8 cups reduced-sodium vegetable broth
3 tablespoons chopped fresh cilantro, or parsley
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste

Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.

Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper.








Vegan Cupcakes (courtesy of
Does the birthday boy or girl have food allergies? Use this recipe for delicious cupcakes that keep the whole party happy.

1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Spinach and Tomato Pasta Salad
Though called pasta salad, this dish is tasty hot or cold. Use vegan feta to get the same sharp flavor.

8 oz small pasta, such as ditalini or orzo
8 oz vegan feta cheese, crumbled
16 oz grape tomatoes
4 c baby spinach
2 T capers, drained
1/4 t black pepper

Cook pasta according to package directions until it is al dente. While the pasta is cooking, place spinach, feta, and capers in a large bowl. Before draining pasta, add 1/4 cup of the pasta cooking liquid to the mixture; toss to combine. Place the tomatoes in the bottom of a colander. Once pasta is cooked, drain it over the tomatoes for a quick blanch. Toss tomatoes and pasta with the spinach mixture. Season with black pepper.

Three-Bean Chili (courtesy of the Mayo Clinic)
Swap in canned beans to have this hearty chili on the table in no time.

3/4 cup each dried cannellini or red kidney beans, black beans and Anasazi beans, picked over and rinsed, soaked overnight, and drained
4 cups water
1 bay leaf
1 1/2 teaspoons salt
2 large green bell peppers, roasted and seeded
2 large red or yellow bell peppers, roasted and seeded
3 tablespoons olive oil or canola oil
1 yellow onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
4 tomatoes, peeled and seeded, then diced
1/3 cup chopped fresh cilantro (fresh coriander)
2 green (spring) onions, including tender green tops, thinly sliced


In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender but still firm, 60 to 70 minutes. Drain and discard the bay leaf.

When the beans are cooked, coarsely chop the roasted bell peppers and set aside. In a large saucepan, heat the oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Stir in the garlic, chili powder, oregano, cumin, red pepper flakes and the remaining 1 teaspoon salt. Cook until fragrant, 1 to 2 minutes. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes. Ladle the chili into individual bowls and sprinkle with the green onions.

Butternut Squash-Bartlett Pear Soup (courtesy of Vegetarian Times)

3 Tbs. olive oil
2 medium leeks, white and tender green parts finely chopped (3 cups)
1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (1½ lb.)
5 cups low-sodium vegetable broth
1 14-oz. can light coconut milk
1 tsp. chopped fresh thyme
Pumpkin seeds for garnish, optional

1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

Scrambled Tofu (courtesy of
Wake up to a flavorful, protein-packed breakfast. Treat these as a blank slate, the same way you’d treat eggs.

16 ounce block firm tofu
3 cloves garlic , peeled and sliced thin (about 1 1/2 tablespoons)
3 tablespoons diced red bell pepper
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup sliced green onions or scallions or chives or 1/2 cup minced onion
2 teaspoons soy sauce
Fresh salsa
Corn tortillas

Drain the tofu and crumble it, using clean hands. Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives or onions) and soy sauce. Cook the tofu for 3 more minutes, stirring occasionally. Serve with salsa and warm corn tortillas.

Vegetarian Hoagies
A deli classic gets a vegan makeover but keeps all its tangy flavor.

1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)

Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.
Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.

Nutty Breakfast Quinoa (courtesy of 101 Cookbooks)

Give oatmeal a break an opt for a warm bowl of quinoa. Spiced with cinnamon and full of berries, it will leave you full and satisfied on cold mornings.

1 cup organic soy milk
1 cup water
1 cup organic quinoa, rinsed
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine soy milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Lentil Shepherd’s Pie (courtesy of

Casseroles are probably the last thing you’d think could be vegan, but this meatless recipe has all the flavor and heartiness of the original.

2 1/2 pounds (about 4 large) russet potatoes, peeled and quartered
6 parsnips, peeled and roughly chopped
1 cup almond, soy, rice, or other non-dairy milk
Sea salt to taste
Black pepper to taste
4 tablespoons olive oil, divided into 2 tbsp and 2 tbsp
1 large onion, diced
2-3 cloves garlic, minced
2 large carrots, diced evenly
2 ribs celery, diced evenly
6 ounces baby bella, cremini, or button mushrooms, sliced
1 1/2 cup brown or green lentils, dry
1 cup vegetable broth
1 teaspoon dried rosemary
1/4 teaspoon dried thyme

Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.

While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.

Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.

Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

Stuffed Baby Eggplants (courtesy of Vegetarian Times)

These bites are sure to be popular at a dinner party or buffet because of their small stature and big taste.

6 baby eggplants
3 Tbs. olive oil
1 large onion, quartered and thinly sliced
2 cloves garlic, crushed
14-oz. can diced tomatoes in juice, drained and juice reserved
½ cup chopped fresh parsley, plus more for garnish
1 bay leaf
½ tsp. ground cinnamon
¼ cup fresh lemon juice
½ tsp. sugar

1. Cut eggplants in half lengthwise. Using a melon baller or small spoon, carefully scoop out flesh, leaving about 1/8 inch and keeping the skin of eggplant intact.

2. Finely chop flesh and set aside. Arrange eggplant shells in large skillet that will hold them snugly. In medium saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until softened and beginning to brown, about 10 minutes. Add garlic and cook, stirring, 1 minute more. Add tomatoes, reserved eggplant flesh, parsley, bay leaf and cinnamon. Season with salt and pepper. Cook, stirring occasionally, until eggplant is soft and most of the liquid has been absorbed, about 10 minutes. Remove pan from heat; discard bay leaf and fill eggplant shells with mixture (they will be very full).

3. In small bowl, mix remaining oil, lemon juice, reserved tomato juice and sugar. Pour over stuffed eggplants. Cover and cook over low heat until eggplants are tender, about 30 minutes. Remove pan from heat and allow to cool in skillet.

4. Carefully transfer eggplants to a serving platter, reshaping if necessary. Spoon pan juices over and around eggplants. Serve warm, at room temperature, or cover and chill to serve cold. Sprinkle with chopped parsley if desired.

Black Bean Burgers (courtesy of

After making these veggie burgers at home, you’ll never buy frozen patties again.

1 (15 ounce) can black beans, drained and rinsed
1/3 cup chopped sweet onion
1 tablespoon minced garlic
3 baby carrots, grated (optional)
1/4 cup minced green bell pepper (optional)
1 tablespoon cornstarch
1 tablespoon warm water
3 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon seafood seasoning (such as Old Bay®)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 slices whole-wheat bread, torn into small crumbs
3/4 cup unbleached flour, or as needed

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix.
3. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture.
4. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
5. Spoon ‘burger-sized’ mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers.
6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

Vegan Brownies (Courtesy of

Satisfy your sweet tooth the vegan way.

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup plain, unsweetened soy or nondairy milk
1/4 cup vegetable oil, plus more for coating the pan
1 teaspoon vanilla extract
1/2 cup vegan semisweet chocolate chips
1/2 cup coarsely chopped toasted walnuts (optional)

1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with vegetable oil; set aside.
2. Place the flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to aerate and combine.
3. Place the applesauce, maple syrup, soy or nondairy milk, measured oil, and vanilla in a large bowl and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined (do not overmix). Fold in the chocolate chips and walnuts (if using). Scrape the batter into the prepared baking dish and smooth out the top.
4. Bake in the oven until a knife inserted into the center comes out clean, about 35 minutes. Place the pan on a wire rack to cool for at least 30 minutes before serving. If not serving right away, cool completely, cover tightly, and store at room temperature. These brownies taste best if eaten within a day or two.

Gordon Ramsay’s Broccoli Soup (courtesy of Epicurious)

Chef Ramsay’s super simple broccoli soup beat out the version that contained 20 different ingredients in a competition. His fancier version calls for blue cheese and walnuts as garnish; skip the cheese to keep it vegan.

1 large or two medium broccoli clusters (as fresh as possible)
Salt (3 tsp.)
Ground Black Pepper (4-5 turns on the grind wheel)
Olive Oil

Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.

Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
Pour soup into shallow bowl. Drizzle lightly with olive oil and serve immediately.

Tempeh “Chicken” Salad Sandwich (courtesy of

No need to give up a lunchtime favorite just because you’ve gone vegan. Soy mayonnaise and tempeh in place of chicken make this a great vegan choice.

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickles, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

1. Place the cubed tempeh in a saucepan of boiling, salted water.
2. Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
3. In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
4. Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
5. Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine. mThis will keep covered in the fridge for 2-3 days.


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