Week of 2 November 5,420 vegan recipes from around the web

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Latest recipes

Fresh from vegan food creators around the web. Each recipe links to the creator's own page.

Plant-Based on a Budget · 5 min

Peanut Butter & California Grapes Smoothie

Peanut Butter & California grapes smoothie is a creamy, fruity treat that combines sweet California grapes, banana, peanut butter, and almond milk for an easy 5-minute breakfast or snack.

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Vegan Sheet Pan Autumn Tortellini Bowls

Rabbit and Wolves · 40 min

Plan
- 1/4 Cup Apple cider vinegar
- 2 teaspoons Maple syrup
- 1 Clove Garlic, grated
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Salt
- 1/4 Cup Olive oil
- 8 Ounces Vegan tortellini*
- 1 Block(15oz) Extra firm or super firm tofu, drained and pressed**
- 1 Pound(16oz) Brussels sprouts, halved or quartered
- 1 Pound(16oz) Sweet potatoes, diced
- 3 Tablespoons Olive oil, divided
- 1 1/2 teaspoons Salt, divided
- 3/4 teaspoon Black pepper, divided
- 1 1/2 teaspoons Smoked Paprika, divided
Samosa Chaat Platter

Vegan Richa · 60 min

Plan
- 1 teaspoon oil
- 1" ginger (minced)
- 1/2 green chili (finely chopped)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne (or use Kashmiri chili powder for less heat)
- 1 1/2 cups boiled and cubed potatoes
- 1/4 teaspoon salt
- lime juice (or lemon juice, to taste)
- dash of garlic powder (optional)
- dash of garam masala (optional)
- 2 teaspoons oil
- 15 ounce can chickpeas (drained for at least 10 minutes, or 1 1/2 cups cooked chickpeas)
- 1 clove garlic (thinly sliced)
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon chaat masala (or use 1/2 teaspoon lime zest)
- 1/4 teaspoon salt
- 1 cup mint
- 1 cup cilantro
- 1 green chili (optional)
- 1/2 inch ginger (peeled)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chaat masala
- 1 to 2 tablespoons lime juice
- cold water (as needed)
- 1 1/2 to 2 cups non-dairy yogurt (Greek-style or any thick non-dairy yogurt)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped tomato
- 1 green chili (finely chopped)
- 2 tablespoons hemp seeds
- 1/2 teaspoon roasted ground cumin (or ground cumin)
- 1/2 teaspoon chaat masala (or more as needed)
- 1/4 cup chopped cilantro
- 1/3 cup tamarind date chutney (see recipe notes or use store-bought)
- 1/3 cup green chutney (recipe below)
- 1 1/2 cups crispy chickpeas (recipe below)
- 1 1/2 cups samosa potatoes (recipe below)
- roasted peanuts
- pomegranate seeds
- chopped apple
- Indian sev
- crackers
- cucumber
- pita bread
- papadum
- tortilla chips
- crispy toasted garlic bread
Vegan Steak

Thee Burger Dude · 65 min

Plan
- 1 cup Cooked Lentils (I used canned)
- 1 Tbsp Soy Sauce
- 1 Tbsp Vegan Worcestershire
- 2 Tbsp Nutritional Yeast
- 2 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Mushroom Seasoning (or salt to taste)
- 1 tsp Baking Powder
- 1 cup Vital Wheat Gluten
- 1 Tbsp Oil
- 1 Tbsp Kitchen Bouquet, Gravy Master or Dark Soy Sauce (optional for color)
Vegan Chili Cornbread Casserole

My Quiet Kitchen · 75 min

Plan
- 2 tablespoons avocado oil, divided (optional; can omit for oil-free diets)
- 1 large onion (chopped)
- 6 ounces baby bella mushrooms (chopped; or other variety)
- 1 small bell pepper (chopped)
- 2 fresh jalapeno peppers (de-seeded and diced)
- 5 cloves garlic (minced)
- 2 tablespoons mild chili powder blend (see Notes)
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 (15 oz) can crushed tomatoes (preferably fire-roasted)
- 2¼ cups vegetable broth
- 1¼ cups textured vegetable protein (TVP) (or crushed soy curls; see Notes for other options)
- 1 tablespoon soy sauce
- 1 teaspoon fine sea salt
- ¼ teaspoon black pepper (to taste)
- 2 (15 oz) cans cooked beans, such as pinto, black and/or kidney beans (rinsed and drained)
- 1 cup corn (frozen or fresh)
- 1½ cups medium-grind yellow cornmeal
- ¾ cup all purpose flour (regular or gluten-free)
- 2 tablespoons nutritional yeast, optional
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons fine sea salt
- 1¼ cups plain unsweetened non-dairy milk (such as almond or soy)
- 3 tablespoons maple syrup (or sugar)
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil (or ⅓ cup applesauce)
- 1 fresh jalapeno, optional (de-seeded, diced)
Vegetable Soup with Beans

Kathy's Vegan Kitchen · 250 min

Plan
- 10 ounces frozen organic spinach (I used Cascadian Farms)
- 16 ounces frozen organic mixed vegetables (I used Cascadian Farms)
- 30 ounces organic diced tomatoes (divided)
- 30 ounces canned organic pinto beans (drained and rinsed)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 4 cups organic vegetable broth
- 1 cup nutritional yeast
- 3 Tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf

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0:00 Tell us about your kitchen Tap the basics you usually keep in.
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Week of 2 November 6 of 7 dinners planned

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Vegan Sweet Potato, Aubergine & Chickpea Tagine

Vegan Food & Living · 40 min

Plan
- 1 Tbsp mild oil
- 3 stalks celery (trimmed and chopped)
- 3 cloves garlic (peeled and finely chopped)
- 1 large aubergine (trimmed and chopped)
- 1 tsp paprika
- 1 tsp ground cumin
- 400 g chopped tomatoes
- 65 g dried apricots (roughly chopped)
- 2 tsp sugar
- 1 large onion (peeled and finely chopped)
- 1 sweet potato (peeled and diced)
- 1 large carrot (peeled and finely chopped)
- 1 Tbsp tomato purée
- 1 tsp chilli flakes
- 1 tsp ground cinnamon
- 400 g chickpeas (drained)
- 240 ml water
- Sea salt and black pepper (to taste)
- Cooked couscous
Butternut Squash Pasta

Thee Burger Dude

Plan
- 12 - 16 oz Dried Pasta (Fusilli, Rigatoni, Penne, etc)
- 1 - 2 Tbsp Olive Oil
- 1 Butternut Squash (about 4 cups cubed)
- 1 cup Plant Milk (Unsweetened)
- 1/2 cup Silken Tofu (or Cashew Cream)
- 1/4 cup Nutritional Yeast
- 2 Tbsp Vegan Butter
- 6 cloves Minced Garlic
- 1 - 2 tsp Fresh Chopped Rosemary
- 1 - 2 Tbsp Fresh Chopped Sage
- 1/2 tsp Calabrian Chile
- 1/4 - 1/2 cup Vegan Parmesan (or more Nutritional Yeast to taste)
- Salt & pepper to taste
- Pasta Water (as needed, I used about 1/2 cup)
- Lemon Juice (to taste, I used half a lemon's worth)
- Fresh Chopped Parsley (for garnish)
Vegan Apple Cake

Simple Vegan Blog · 75 min

Plan
- 1 cup unsweetened plant milk (I used soy milk)
- 1 tablespoon apple cider vinegar
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup neutral oil (like canola, vegetable, sunflower, or avocado oil)
- 1 teaspoon vanilla extract
- 2½ cups apples (peeled, cored, and diced into ½-inch (1 cm) pieces, I used Honeycrisp)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vegan butter (melted)
Creamy Gochujang Chickpeas with Coconut Milk (30 Minute Recipe)

From My Bowl · 30 min

Plan
- 1 tablespoon coconut oil or avocado oil
- 3 green onions sliced; white and light green parts separated from the dark green parts
- 3-5 cloves garlic (minced)
- 1 tablespoon minced fresh ginger (peeled and grated or finely chopped (about 1” fresh ginger))
- 1 tablespoon tomato paste
- 2 tablespoons gochujang
- 1 13.5 ounce can full-fat coconut milk
- 1 teaspoon cane sugar
- 1/2 -1 teaspoon gochugaru (optional; or sub ½ teaspoon red pepper flakes)
- 2 15.5 ounce cans chickpeas (drained and rinsed well)
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds (for serving (optional))
- Cooked white rice (for serving (optional))
Vegan Caramel Apple Crumble Buns

The Little Blog Of Vegan · 60 min

Plan
- 250g of vegan cream cheese
- 50ml of vegan heavy cream
- 2 tablespoons of cornstarch
- 50g of caster sugar
- 1 teaspoons of vanilla extract / vanilla bean paste
- 3 tablespoons of vegan friendly custard powder
- 2 apples – diced, small
- 1 tablespoon of dairy-free butter
- 2 tablespoons of light brown sugar
- ½ teaspoon of ground cinnamon
- 1 teaspoon of cornstarch
- 2 tablespoons of dairy-free milk
- 1 tablespoon of maple syrup
- 3 tablespoons of dairy-free butter
- 60g of plain / all purpose flour
- 100g of light brown sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of ground cinnamon
- 200ml of soy milk – i use unsweetened
- 40g of caster sugar
- 9g of instant yeast
- 370g of plain / all purpose flour
- 80g of dairy-free butter (cut into cubes)
- Vegan Caramel Sauce
Classic Vegan Pecan Pie

Vegan Food & Living · 65 min

Plan
- 250 g plain flour
- 110 g dairy-free butter (cubed)
- 100 g icing sugar
- 400 g golden syrup
- 100 g breadcrumbs
- 100 g crushed pecans
- 50 g soft brown sugar
- 16 pecan halves (for decorating)
Sweet Potato and Arugula Salad

Jessica in the Kitchen · 40 min

Plan
- 2 medium sweet potatoes (peeled and cut into ¾-inch (2cm) cubes, 680g)
- 2 tablespoons olive oil (30ml)
- ½ teaspoon smoked paprika (1g)
- ½ teaspoon garlic powder (1g)
- ½ teaspoon fine sea salt (3g)
- ¼ teaspoon freshly ground black pepper (0.5g)
- 3 tablespoons extra virgin olive oil (45ml)
- 2 tablespoons fresh lemon juice (30ml)
- 1 tablespoon Dijon mustard (15g)
- 1 tablespoon maple syrup (15ml)
- ½ teaspoon fine sea salt (3g)
- ¼ teaspoon freshly ground black pepper (0.5g)
- 5 ounces baby arugula (140g)
- ½ small red onion (very thinly sliced, 50g)
- 1 medium avocado (sliced or diced, 150g)
- ½ cup vegan feta (crumbled, 75g)
- ⅓ cup pecans (roughly chopped, 40g)
Soy Curl Philly Cheesesteak

Jessica in the Kitchen · 45 min

Plan
- 6 ounces soy curls (170g)
- 2 cups hot vegan beef-style broth or vegetable broth (480ml)
- 2 tablespoons olive oil (divided, 30ml)
- 1 tablespoon soy sauce (15ml)
- 1 tablespoon vegan Worcestershire sauce (15ml)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon onion powder (2g)
- 1/2 teaspoon smoked paprika (optional, 1g)
- 1/2 teaspoon freshly ground black pepper (1g)
- 1/4 teaspoon fine sea salt (or to taste, 1.5g)
- 1 large yellow onion (thinly sliced, 200g)
- 1 medium green bell pepper (thinly sliced, 150g)
- 8 slices vegan provolone cheese (160g)
- 4 hoagie rolls or sturdy hot dog buns (280 to 340g)
- 2 tablespoons vegan butter (softened, 28g)

Frequent questions

What is the 1-minute meal planner?: Two quick questions — what you usually keep in your kitchen and what you avoid — and Otterli picks a starter week of dinners from real vegan recipes, with one grocery list for all of them. You can swap any dinner or add your own.
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