This easy slow cooker butternut squash soup is creamy, flavorful, and naturally vegan and gluten-free. Perfect for a cozy meal on a chilly day!

Ingredients: 1 large butternut squash, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Salt and pepper to taste. 1 can 13.5 oz coconut milk.

Instructions: Cut up butternut squash, onion, garlic, vegetable broth, ground cumin, ground cinnamon, ground nutmeg, salt, and pepper. Put them all in a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and stir it in. Cook on low for another 30 minutes. If you need to, change the seasonings, and then serve hot. You can add fresh herbs or a swirl of coconut milk as a decoration if you want to.

Prep Time: 15 minutes

Cook Time: 240 minutes

This vegan peanut satay noodle dish is full of different tastes and textures. On top of soft noodles, crisp broccoli, and smoky grilled aubergine slices are creamy peanut sauce. It's a quick and easy meal that tastes great and is good for you.

Ingredients: 200g noodles. 1 medium aubergine. 1 head broccoli, cut into florets. 3 tbsp peanut butter. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 clove garlic, minced. 1 tsp ginger, grated. 1 tbsp lime juice. 2 tbsp water. 2 tbsp chopped peanuts, for garnish. 2 tbsp chopped spring onions, for garnish. 1 tbsp sesame seeds, for garnish.

Instructions: As directed on the package, cook the noodles. Once done, drain them and set them aside. Brush the aubergine with oil, then cut it into rounds. Grill until it's soft and charred. Put away. Use a whisk to mix peanut butter, soy sauce, maple syrup, garlic, ginger, lime juice, and water in a small bowl. This will make the satay sauce. Stir-fry broccoli florets in a big pan until they are soft but still crunchy. Toss the cooked noodles and satay sauce around in the pan until they are well covered and hot. Put grilled aubergine slices, chopped peanuts, spring onions, and sesame seeds on top of the noodles before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Grilled naan bread stuffed with a tasty garlic scape chutney is part of this simple vegan recipe. This dish is easy to make and tastes great. You can eat it as a starter or as a side for any meal.

Ingredients: 4 pieces of vegan naan bread. 1 cup garlic scape chutney. 2 tbsp olive oil.

Instructions: Preheat a grill or grill pan over medium-high heat. Brush one side of each naan bread with olive oil. Spread a generous amount of garlic scape chutney on the other side of each naan bread. Place the naan bread, chutney side down, onto the grill. Grill for 2-3 minutes, or until grill marks appear and the naan is heated through. Carefully flip the naan and grill for an additional 2 minutes. Remove from grill and serve immediately.

Prep Time: 10 minutes

Cook Time: 5 minutes

These Vegan Lentil Sloppy Joes are a hearty and satisfying meal that comes together in just 30 minutes. Lentils are cooked until tender and then simmered in a flavorful tomato sauce with onions, bell peppers, and spices. Serve them on hamburger buns for a classic sloppy joe experience!

Ingredients: 1 cup dried green or brown lentils, rinsed and drained. 3 cups vegetable broth or water. 1 tablespoon olive oil. 1 small onion, chopped. 1 bell pepper, chopped. 2 cloves garlic, minced. 1 can 15 oz tomato sauce. 2 tablespoons tomato paste. 2 tablespoons maple syrup or brown sugar. 1 tablespoon soy sauce or tamari. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. Hamburger buns, for serving.

Instructions: In a medium pot, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for 5-7 minutes, or until vegetables are softened. Stir in the tomato sauce, tomato paste, maple syrup or brown sugar, soy sauce or tamari, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Add the cooked lentils to the skillet and stir to combine. Cook for an additional 5 minutes to heat through and allow flavors to blend. Serve the lentil mixture on hamburger buns. Enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe from Golubka Kitchen shows you how to cook beans in a pressure cooker in a way that makes them soft and flavorful in no time. The quick step of marinating the beans adds depth of flavor and makes them useful for many dishes.

Ingredients: 2 cups dried beans, soaked overnight any variety of beans such as black beans, kidney beans, pinto beans, etc.. 6 cups water. 1 teaspoon sea salt. 1/4 cup apple cider vinegar. 2 tablespoons olive oil. 2 garlic cloves, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Juice of 1 lemon. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: In a pressure cooker, combine soaked beans, water, and sea salt. Secure the lid and cook on high pressure for 10-15 minutes, depending on the variety of beans used. Once done, allow natural pressure release for about 10 minutes before releasing any remaining pressure manually. Meanwhile, prepare the marinade by whisking together apple cider vinegar, olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, and cayenne pepper in a bowl. Drain the cooked beans and transfer them to a large mixing bowl. Pour the marinade over the warm beans, add lemon juice, and gently toss to coat evenly. Season with salt and pepper to taste. Let the beans marinate for at least 15-20 minutes to allow flavors to meld. Serve the marinated beans garnished with fresh herbs, if desired, and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

These vegan pancakes are incredibly easy to make and turn out light, fluffy, and delicious every time. Perfect for a leisurely weekend breakfast!

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup almond milk or any plant-based milk. 2 tablespoons vegetable oil. 1 teaspoon vanilla extract.

Instructions: Whisk the flour, sugar, baking powder, and salt together in a bowl. Mix the dry ingredients together with the almond milk, vegetable oil, and vanilla extract. Mix it up until it's just right. It's okay if there are a few lumps; don't mix it too much. Warm up a griddle or frying pan that doesn't stick over medium-high heat and lightly coat it with cooking spray or oil. For every pancake, put 1/4 cup of the batter on the hot griddle. It usually takes about two to three minutes of cooking until bubbles appear on top and the edges start to get a little crispy. After you flip the pancakes, cook them for another two to three minutes, or until they are golden brown and fully cooked. Put the pancakes on the table hot and top them with anything you like, like vegan whipped cream, fresh berries, or maple syrup.

Prep Time: 10 minutes

Cook Time: 20 minutes

Crispy gluten-free vegan crackers. Perfect for dipping or munching on their own.

Enjoy these fluffy and buttery vegan dinner rolls made with just 7 simple ingredients. Perfect for any occasion!

Ingredients: 1 cup almond milk. 1/4 cup vegan butter, melted. 2 1/4 teaspoons instant yeast. 2 tablespoons organic cane sugar. 1/2 teaspoon salt. 3 cups all-purpose flour. Extra vegan butter for brushing.

Instructions: Warm almond milk until lukewarm, not hot. In a mixing bowl, combine almond milk, melted vegan butter, instant yeast, sugar, and salt. Add flour gradually, stirring until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size. Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place in a greased baking pan, leaving a little space between each roll. Cover and let rise for 30 minutes. Preheat oven to 375F 190C. Bake rolls for 15-20 minutes or until golden brown. Brush the tops of the rolls with melted vegan butter while still warm.

Prep Time: 20 minutes

Cook Time: 20 minutes