Being vegan doesn’t mean sacrificing taste or enjoyment in your meals. In fact, there are countless inspiring vegan recipes available that celebrate plant-based ingredients while providing essential nutrition. Whether you’re a seasoned vegan or just starting out, these recipes will help you create balanced and protein-rich meals. Let’s explore some mouthwatering options for each season!
Vegan Recipes For Spring
1. Vegan Budwig Cream
Ingredients:
- 1 seasonal fruit
- 1 small ripe banana
- ½ lemon
- 4 teaspoons vegetable yogurt
- 2 teaspoons flaxseed oil (or walnut or sesame)
- 1 teaspoon seeds and oilseeds (flax, sunflower, sesame, almonds, walnuts, hazelnuts)
Instructions:
- Grind the seeds and oilseeds into a flour-like consistency using a coffee grinder.
- Peel the banana and cut into pieces. Wash and cut the seasonal fruit into pieces.
- Blend the banana, vegetable yogurt, and lemon juice in a blender.
- Pour the mixture into a bowl and add the chopped fruit and oilseed flour.
- Enjoy this nutrient-rich recipe to start your day!
2. Vegan Pink Hummus
Ingredients:
- 100 g chickpeas
- 10 cm fresh kombu blade
- 1 cooked beet
- Salt to taste
- 3 to 4 tablespoons of olive oil
Instructions:
- Soak the chickpeas overnight.
- Cook the chickpeas in water with a piece of kombu seaweed until tender. Remove the seaweed and drain the chickpeas.
- Blend the cooked chickpeas with the chopped cooked beet, salt, and olive oil.
- Serve this vibrant pink hummus with your favorite veggies or bread.
3. Vegan Cream Soup with Radish Tops
Ingredients:
- 1 bunch radish tops
- 300 g cauliflower
- 1 onion
- 1 tablespoon cashew purée
- 1 teaspoon paella spice mix
- Salt to taste
- 2 tablespoons olive oil
Instructions:
- Steam the cauliflower florets until tender.
- In a separate pan, sauté the radish tops, chopped onion, and paella spice mix in olive oil for 5 minutes.
- Transfer the sautéed mixture to a blender, add the steamed cauliflower and cashew nut purée, season with salt, and blend.
- Add 40 ml of hot water to achieve the desired consistency. You can also add a slice or two of bread.
- Enjoy this creamy and flavorful soup.
Vegan Recipes For Summer
1. Raw Exotic Vegan Porridge
Ingredients:
- 1 passion fruit
- ½ ripe mango
- 20 cl coconut milk
- 10 cl water
- 2 tablespoons gluten-free buckwheat or oat flakes
- 2 tablespoons chia seeds
- 1 tablespoon coconut shavings
Instructions:
- Mix the chia seeds, flakes, coconut milk, and water in a bowl and let it sit overnight.
- Peel the mango and cut it into pieces. Halve the passion fruit and scoop out the core.
- Just before serving, add the mango and passion fruit flesh to the mixture and sprinkle with coconut.
- Enjoy this refreshing and nutritious summer porridge.
2. Vegan Tofu Paella
Ingredients:
- 100 g semi-complete long-grain rice
- 1 heirloom tomato
- ½ red bell pepper
- ¼ yellow bell pepper
- 1 white onion
- 80 g fresh shelled peas
- 100 g tofu with basil, seaweed, or Provençal sauce
- 1 tablespoon paella spice mix
- 1 clove
- 3 tablespoons olive oil
Instructions:
- Sauté the chopped onion in olive oil in a large frying pan.
- Add the chopped tomato, seeded and sliced bell peppers, and sprinkle with the spice mix.
- Stir before adding the rice and 25 cl of water. Add salt and a clove, sprinkle with seaweed flakes, and cover.
- Cook over low heat until there is no water remaining.
- Remove from heat, let it rest covered, and then sprinkle the rice with peas and thinly sliced tofu.
- Enjoy this flavorful vegan twist on traditional paella.
3. Vegan Marine Moussaka
Ingredients:
- 3 large eggplants
- 100 g black rice
- 300 g tomato sauce
- 150 g fresh sea beans
- 1 small handful fresh basil leaves
- 30 g almond purée
- 20 g brown rice flour
- 20 cl rice milk
- Salt to taste
- Olive oil for frying
Instructions:
- Cook the black rice in 25 cl of water over low heat until the water is absorbed.
- Peel and slice the eggplants lengthwise, then fry them in olive oil.
- Rinse the sea beans thoroughly.
- In a baking dish, layer the fried eggplant, basil leaves, cooked rice, and sea beans. Cover with another layer of eggplant and spread tomato sauce on top.
- Bake at 180°C for 20-25 minutes.
- For the béchamel sauce, dilute the almond purée with a little rice milk to obtain a creamy consistency. Add the rice flour and remaining rice milk. Cook over low heat, stirring until thickened.
- Once cooked, remove the moussaka from the oven, spread the béchamel sauce on top, and garnish with basil leaves.
- Serve with a side of fresh green salad.
Vegan Recipes For Autumn
1. Vegan Sweet Potato Waffles
Ingredients:
- 1 sweet potato (approx. 150 g)
- 1 egg (or equivalent plant-based substitute)
- 2 tablespoons almond powder
- ½ teaspoon gluten-free yeast
- Vegetable oil for greasing
Instructions:
- Wash and peel the sweet potato. Steam or boil until tender, then mash with a fork.
- In a bowl, beat the egg and add the mashed sweet potato, almond powder, and yeast. Mix until smooth.
- Preheat the waffle iron and grease the baking tray to prevent sticking.
- Place a tablespoon of the batter onto the plates and cook for 4-5 minutes, depending on your waffle iron.
- Serve the waffles with sweet or savory toppings like avocado, almond purée, or jam without added sugar.
- You can freeze any leftovers and reheat them in the toaster for a quick and delicious breakfast.
2. Vegan Squash and Spinach Tart
Ingredients:
– For the pastry:
- 200 g small-spelt flour
- 10 cl water
- 4 tablespoons olive oil
- ½ teaspoon fine salt
– For the filling:
- 800 g butternut squash or pumpkin
- 400 g spinach leaves
- 1 red or white onion
- 1 clove garlic
- 20 cl heavy cream
- 2 tablespoons olive oil
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Preheat the oven to 180°C.
- Prepare the tart dough by blending all the pastry ingredients in a food processor or mixing by hand. Set the dough aside.
- Roll out the dough with a rolling pin on parchment paper and place it in a tart tin. Prick the dough with a fork and pre-bake it in the oven for around 10 minutes.
- Wash, peel, and dice the squash. Steam or boil it until tender and mash it into a puree.
- Wash and dry the spinach leaves, remove the stems, and roughly chop them. Crush the garlic and chop the onion.
- In a frying pan, heat the olive oil and sauté the onion and garlic for 5 minutes. Add the spinach leaves and let them cook until wilted. Stir in the squash puree.
- Add the heavy cream, nutmeg, salt, and pepper to the mixture. Adjust the seasoning according to your taste.
- Pour the filling onto the pre-baked tart shell and bake for 35 minutes.
- Enjoy this savory autumn tart, either warm or cold, with a side salad.
3. Vegan Kale Chips
Ingredients:
- 6 large kale leaves
- 2 tablespoons olive oil
- 1 teaspoon spices of your choice (curry, paprika, garam masala)
- 3 pinches fleur de sel
Instructions:
- Preheat the oven to 170°C (th 5/6).
- Remove the midrib from the kale leaves and coarsely chop the leaves.
- In a bowl, mix the olive oil and spices.
- Spread the oil mixture over the kale leaves and gently massage it into the leaves to soften their texture.
- Sprinkle with fleur de sel and bake for 10 minutes.
- Allow the kale chips to cool before serving as a crispy and healthy snack.
Vegan Recipes For Winter
1. Vegan Granola
Ingredients:
- 60 g gluten-free buckwheat or oat flakes
- 60 g mixed hazelnuts, almonds, linseeds, sunflower seeds, and pumpkin seeds
- 40 g agave syrup
- 1 tablespoon coconut oil
- ½ teaspoon organic vanilla
- 1 pinch salt
Instructions:
- Preheat the oven to 190°C.
- In a bowl, mix all the ingredients.
- Spread the mixture on a baking sheet lined with parchment paper.
- Bake for 15 minutes, turning the mixture over halfway through.
- Enjoy the granola with plant-based milk, yogurt, or fruit compote for a nutritious breakfast or snack.
2. Vegan Cauliflower Gratin with Quinoa
Ingredients:
- 800 g cauliflower
- 200 g quinoa
- 2 cloves garlic
- 1 tablespoon olive oil
- 20 cl coconut cream
- 2 tablespoons peanut or almond puree
- 125 g vegan Parmesan cheese or gomasio
- Salt and pepper to taste
Instructions:
- Cut the cauliflower into florets and peel and chop the garlic.
- In a pan, sauté the cauliflower florets and garlic in olive oil for 3 minutes.
- Add the quinoa, coconut cream, peanut puree, and 45 cl of water to the pan. Season with salt and pepper.
- Cook for around 15 minutes until most of the liquid is absorbed. If there’s excess water, drain it.
- Pour the mixture into a gratin dish and sprinkle with vegan Parmesan cheese or gomasio.
- Drizzle with olive oil and bake in a preheated oven at 200°C for 10 minutes.
- Serve this comforting winter gratin as a satisfying main dish.
3. Making Vegan Cheese
Ingredients:
- 65 g cashews
- 80 g carrots
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 tablespoons tapioca
- 15 cl water
Instructions:
- Rinse and drain the cashews, then blend them in a blender with diced carrots, nutritional yeast, lemon juice, garlic powder, smoked paprika, and water until smooth.
- Pour the cream into a saucepan, sift in the tapioca, and cook over low heat for 5 minutes while stirring constantly until thickened.
- Enjoy this delicious homemade vegan cheese.
Vegan Recipes For Dessert
1. Vegan Cherry Clafoutis
Ingredients:
- 60 g rice or teff flour
- 60 g cornstarch
- 80 g coconut blossom sugar
- 20 cl coconut milk
- 20 cl agave syrup
- 20 cl rice cream
- 100 g silken tofu
- 2 tablespoons olive oil
- 50 g white almond purée
- 1 tablespoon vanilla powder
- 600 g cherries
- ½ teaspoon salt
Instructions:
- Preheat the oven to 200°C (th 6-7).
- Mix the rice flour, cornstarch, coconut blossom sugar, and salt in a bowl.
- In a blender, combine the coconut milk, agave syrup, rice cream, silken tofu, olive oil, almond purée, and vanilla powder until smooth.
- Pour the wet mixture into the dry ingredients and mix well to avoid lumps.
- Place the cherries in the bottom of a cake tin and pour the mixture over them.
- Bake for 50 minutes.
- Allow the clafoutis to cool before serving this delightful cherry dessert.
2. Raw Pecan Pie Vegan
Ingredients:
– For the pastry:
- 150 g date paste
- 90 g almond powder
- 10 g unsweetened bitter cocoa
- 3 pinches salt
– For the filling:
- 105 g soy cream
- 60 g date paste
- 80 g pecans
Instructions:
- Mix all the pastry ingredients until you obtain a homogeneous paste. Add a little water if necessary.
- Shape the dough into tart molds and set aside.
- In a bowl, mix the soy cream with the chopped date paste.
- Remove the tart shells from the molds and spread the filling over them.
- Smooth with a spatula and arrange pecans on top.
- Chill for 30 minutes before serving this delicious and healthy pecan pie.
3. Vegan Chocolate-Almond Fondant
Ingredients:
- 70 g plant-based milk (e.g., oat milk)
- 200 g baking chocolate
- 250 g cooked butternut squash
- 3 tablespoons applesauce or mashed banana (replaces 3 eggs)
- 3 pinches salt
- 130 g almond powder
- Oil for greasing the mold
Instructions:
- Preheat the oven to 170°C.
- Heat the plant-based milk in a saucepan until it reaches a gentle boil.
- Remove from heat and add the chopped chocolate, allowing it to melt.
- Blend in the cooked butternut squash.
- Add the applesauce or mashed banana, salt, and almond powder. Whisk until well combined.
- Pour the mixture into an oiled and lined 22 cm diameter round cake tin. Bake for 25 minutes.
- The cake will be very moist when removed from the oven but will set as it cools.
- Once cooled, serve and enjoy this decadent chocolate-almond fondant.
These vegan recipes offer a variety of delicious and nutritious options for every season. Whether you’re looking for a vibrant spring salad, a refreshing summer breakfast, a comforting autumn tart, or a delightful winter dessert, there’s something for everyone. By incorporating plant-based ingredients and experimenting with flavors, you can create inspiring vegan dishes that are both satisfying and good for your health. Don’t be afraid to explore and get creative in the kitchen while enjoying the benefits of a vegan lifestyle.
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