Delicious vegan tacos with avocado and black beans
If you’re in the mood for Mexican cuisine, these vegan tacos are sure to please. Start by sautéing diced onions and garlic until the onions are translucent, then add a can of black beans (drained and rinsed) and a sprinkle of taco seasoning. While the beans warm up, mash an avocado in a bowl and add a squeeze of lime juice. Warm up some tortillas and layer the beans, avocado, and your favorite toppings like tomatoes, lettuce, and cilantro. These tacos are filling, flavorful, and packed with protein.
Creamy vegan pasta with roasted vegetables
This comforting pasta dish is perfect for a cozy night in. Begin by roasting your favorite veggies like broccoli, cauliflower, and carrots in the oven with olive oil, salt, and pepper. Cook your pasta according to the directions and reserve 1/2 cup of the cooking water before draining. In a blender, mix together a can of coconut milk, lemon juice, nutritional yeast, garlic, and salt until smooth. Toss the pasta and veggies in the creamy sauce, adding the reserved pasta water to thin it out as needed. Serve with a sprinkle of fresh parsley.
Classic vegan lentil soup
This hearty soup is perfect for a chilly day and is easy to make in one pot. Sauté diced onions, carrots, and celery until they’re soft, then add in minced garlic and spices like cumin and paprika. Add a can of diced tomatoes, veggie broth, and a couple of handfuls of lentils (rinsed and drained). Bring the soup to a boil and then reduce the heat and let it simmer until the lentils are tender. Serve with a slice of crusty bread for dipping or croutons on top.
Vegan fried rice with mixed vegetables
This Asian-inspired dish is a perfect way to use up leftover rice and veggies. Begin by heating up some vegetable oil in a pan and sautéing diced onions until they’re browned. Add in chopped garlic and mixed veggies like carrots, peas, and corn. Push the veggies to one side of the pan and scramble some tofu on the other side. Add in the leftover rice and a sprinkle of soy sauce and toss everything together until it’s heated through. Top with green onions for some color and crunch.
Vegan lentil shepherd’s pie
This twist on a classic comfort food dish is sure to satisfy. Begin by boiling some peeled and diced potatoes until they’re tender. Mash the potatoes with some almond milk, vegan butter, and salt until they’re smooth and creamy. In a separate pan, sauté chopped onions, garlic, and mushrooms until they’re soft. Add in cooked lentils, frozen peas, vegan Worcestershire sauce, and a sprinkle of thyme. Layer the lentil mixture in the bottom of a baking dish and top with the mashed potatoes. Bake in the oven for 25-30 minutes until it’s golden and bubbly on top. Serve with a side salad and enjoy.
