3 Best Vegan Recipes, 3 Must-Try Vegan Recipes, Easy to Cook Vegan Recipes

1. Chickpea and Spinach Curry

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Stir in the curry powder, cumin, and turmeric, cooking for 1-2 minutes until fragrant.
5. Add the chickpeas, diced tomatoes, and coconut milk. Stir well to combine.
6. Bring to a simmer and cook for 10-15 minutes, until the sauce thickens slightly.
7. Add the fresh spinach and cook until wilted, about 2-3 minutes.
8. Season with salt and pepper to taste.
9. Serve over rice or with naan bread.

2. Vegan Tacos with Black Beans and Avocado

Ingredients:

• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup corn kernels
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a pan over medium heat.
2. Add the diced red onion and bell pepper, cooking until soft, about 5 minutes.
3. Stir in the chili powder, cumin, black beans, and corn. Cook for another 5 minutes, until heated through.
4. Season with salt and pepper to taste.
5. Warm the corn tortillas in a dry skillet or microwave.
6. Fill each tortilla with the black bean mixture and top with diced avocado and fresh cilantro.
7. Serve with lime wedges on the side.

3. Lentil and Mushroom Meatballs (Meat Substitute Recipe)

Ingredients:

• 1 cup lentils, cooked and mashed
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup breadcrumbs
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 2 tbsp soy sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the mashed lentils, chopped mushrooms, onion, and garlic.
2. Add the breadcrumbs, flax egg, soy sauce, oregano, basil, salt, and pepper. Mix well until combined.
3. Form the mixture into small balls, about 1-2 inches in diameter.
4. Heat olive oil in a large skillet over medium heat.
5. Cook the lentil and mushroom meatballs in batches, turning occasionally, until golden brown on all sides, about 8-10 minutes.
6. Serve with pasta and marinara sauce, in a sub roll, or as an appetizer with your favorite dipping sauce.