Vegan and vegetarian recipes

Lentil soup

here's a recipe for lentil soup that serves 4-6 people:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups dried green or brown lentils, rinsed and drained
• 8 cups vegetable broth or water
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups chopped carrots
• 2 cups chopped celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.

2. Add the cumin, coriander, paprika, thyme, salt, and black pepper and stir to combine.

3. Add the lentils, broth or water, and diced tomatoes, and bring to a boil. Reduce the heat and simmer for 30 minutes.

4. Add the chopped carrots and celery, and continue simmering for another 20-30 minutes, or until the lentils and vegetables are tender.

5. Stir in the chopped parsley and lemon juice. Taste and adjust the seasoning as needed.

6. Serve hot with a crusty bread or croutons, if desired.

Enjoy your delicious and nutritious lentil soup

Chickpea curry

Here's a recipe for chickpea curry that serves 4-6 people:

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (13.5-ounce) can coconut milk
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 cups fresh spinach, chopped
• Juice of 1/2 lime

Instructions:

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for 5 minutes, or until softened and lightly browned.

2. Add the garlic and ginger and sauté for 1 minute, or until fragrant.

3. Add the cumin, coriander, turmeric, and cayenne pepper (if using), and stir to combine.

4. Add the diced tomatoes, chickpeas, coconut milk, salt, and black pepper, and bring to a simmer. Reduce the heat to low and simmer for 15-20 minutes, or until the flavors are well blended and the sauce has thickened slightly.

5. Stir in the chopped spinach and lime juice, and cook for 1-2 minutes, or until the spinach has wilted.

6. Taste and adjust the seasoning as needed. Serve hot with rice or naan bread.

Enjoy your flavorful and satisfying chickpea curry!

Spicy tofu stir-fry

, here's a recipe for spicy tofu stir-fry that serves 2-3 people:

Ingredients:

• 1 block (14-16 oz) extra-firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 4-5 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Green onions and sesame seeds, for garnish (optional)

Instructions:

1. Cut the tofu into 1-inch cubes and pat dry with paper towels.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry for 3-4 minutes, or until lightly browned. Remove from the pan and set aside.

3. In the same pan, add the sliced bell peppers and onion, and stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

4. Add the garlic and ginger, and stir-fry for 1-2 minutes, or until fragrant.

5. In a small bowl, whisk together the soy sauce, hoisin sauce, chili paste, sesame oil, and 1/4 cup of water.

6. Add the tofu back to the pan, and pour the sauce over the tofu and vegetables. Stir to combine, and cook for 1-2 minutes, or until the sauce has thickened and the tofu is coated.

7. Season with salt and pepper to taste.

8. Garnish with chopped green onions and sesame seeds, if desired. Serve hot with rice or noodles.

Enjoy your delicious and spicy tofu stir-fry!

Vegan chili

Here's a recipe for vegan chili that serves 4-6 people:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth or water
• Juice of 1/2 lime
• Chopped fresh cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes, or until the vegetables are tender.

2. Add the garlic and sauté for 1-2 minutes, or until fragrant.

3. Add the diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth or water. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the chili has thickened and the flavors have melded together.

5. Stir in the lime juice, and taste and adjust the seasoning as needed.

6. Serve hot with chopped cilantro, if desired.

Enjoy your hearty and flavorful vegan chili!

Vegan shepherd's pie

Here's a recipe for vegan shepherd's pie that serves 4-6 people:

Ingredients:

• 4 large potatoes, peeled and chopped
• 3 tablespoons vegan butter
• 1/4 cup unsweetened non-dairy milk
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 (8-ounce) package vegan ground beef substitute
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon tomato paste
• 1 cup frozen peas
• 1 cup vegetable broth
• 2 tablespoons cornstarch
• 1 tablespoon vegan Worcestershire sauce (optional)

Instructions:

1. Preheat the oven to 375°F.

2. In a large pot, cover the chopped potatoes with water, and bring to a boil. Reduce the heat to medium, and let the potatoes cook for 15-20 minutes, or until they are fork-tender.

3. Drain the potatoes, and return them to the pot. Add the vegan butter, non-dairy milk, salt, and black pepper. Mash the potatoes until smooth, and set aside.

4. In a large skillet, heat the olive oil over medium heat. Add the onion and carrots, and sauté for 5-7 minutes, or until the vegetables are tender.

5. Add the garlic, vegan ground beef substitute, thyme, and rosemary. Sauté for 5-7 minutes, or until the vegan ground beef substitute is browned.

6. Add the tomato paste, frozen peas, and vegetable broth. Stir to combine, and bring the mixture to a simmer.

7. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Add the cornstarch mixture to the skillet, and stir until the mixture has thickened. Add the vegan Worcestershire sauce (if using), and taste and adjust the seasoning as needed.

8. Transfer the mixture to a 9x9 inch baking dish. Spread the mashed potatoes on top of the mixture, smoothing it out with a spoon.

9. Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.

10. Let the shepherd's pie cool for a few minutes, then serve hot.

Enjoy your hearty and satisfying vegan shepherd's pie!

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Ingredients:

2 tablespoons olive oil