#plantbasedflavors

A hearty and flavorful vegan twist on the classic sloppy joes, featuring lentils and savory seasonings.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 cup cooked lentils. 1 cup tomato sauce. 2 tbsp tomato paste. 1 tbsp maple syrup. 1 tbsp soy sauce. 1 tsp smoked paprika. 1/2 tsp chili powder. Salt and pepper to taste. 4 whole wheat burger buns.

Instructions: Heat olive oil in a pan over medium heat. Add diced onion and cook until translucent. Add minced garlic and diced bell pepper, cook until softened. Stir in cooked lentils, tomato sauce, tomato paste, maple syrup, soy sauce, smoked paprika, chili powder, salt, and pepper. Simmer for 10-15 minutes until flavors meld and mixture thickens. Toast whole wheat burger buns until lightly browned. Spoon the lentil mixture onto the bottom half of each bun. Top with the other half of the bun and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These easy vegan Singapore noodles are bursting with flavor and perfect for a quick weeknight dinner. Loaded with colorful veggies and seasoned with fragrant curry powder, they're sure to become a favorite in your household.

Ingredients: 200g rice vermicelli noodles. 2 tbsp sesame oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup cabbage, thinly sliced. 2 tbsp soy sauce. 1 tbsp curry powder. 1 cup bean sprouts.

Instructions: For 5 to 7 minutes, soak rice vermicelli noodles in hot water until they get soft. Remove the water and set it aside. On medium heat, warm up the sesame oil in a big pan. Put in the garlic and onion, and cook until the smell is nice. Put in cabbage, carrot, and bell pepper. Make sure the vegetables are soft but still crisp. Put curry powder and soy sauce in and mix well. Mix well. Put the bean sprouts and drained noodles in the pan. Soak and heat everything up by tossing it around. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful vegan chili infused with cocoa powder for depth of flavor, paired with crispy roasted potatoes for a satisfying meal.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes, undrained. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 tablespoon cocoa powder. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 medium potatoes, diced. 1 tablespoon olive oil.

Instructions: Preheat the oven to 400F 200C. Toss diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until golden and crispy, stirring halfway through. In a large pot, saut onion and bell pepper over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in black beans, diced tomatoes, cocoa powder, chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally. Once the potatoes are done roasting, serve the chili topped with roasted potatoes. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Vegan garlic bread is a tasty treat that is crispy on the outside and soft on the inside. It is full of garlicky flavor and fragrant parsley.

Ingredients: 1 loaf of French bread. 1/2 cup vegan butter, melted. 4 cloves garlic, minced. 2 tablespoons fresh parsley, chopped. Salt to taste.

Instructions: Preheat oven to 375F 190C. Slice the French bread into thick slices, but not all the way through, leaving the bottom intact. In a small bowl, mix melted vegan butter, minced garlic, chopped parsley, and salt. Using a brush, generously spread the garlic butter mixture between each slice of bread and over the top of the loaf. Wrap the loaf in aluminum foil and place it on a baking sheet. Bake in the preheated oven for 15-20 minutes, until the bread is crispy and golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan dish is hearty and tasty. It has red lentils, spinach, and fragrant spices in a creamy masala sauce.

Ingredients: 1 cup red lentils, rinsed and drained. 2 cups spinach, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch ginger, minced. 1 can 14 oz diced tomatoes. 1 can 14 oz coconut milk. 2 tbsp tomato paste. 2 tsp garam masala. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. Salt and pepper to taste. 2 tbsp vegetable oil. Fresh cilantro, for garnish.

Instructions: Put vegetable oil in a large pot and heat it over medium-low heat. Put in the chopped onions and cook them until they become clear. Cut up the ginger and garlic and add them. Cook for one more minute. Add the turmeric powder, cumin, coriander, and tomato paste and mix them in. Put in coconut milk, diced tomatoes, and red lentils. Mix things together well. Turn down the heat and let the mixture simmer for a while. Put the lid on and cook for 20 to 25 minutes, or until the lentils are soft. After the lentils are cooked, add the chopped spinach and cook for another 5 minutes, until the spinach wilts. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 30 minutes

Chimichurri sauce is a vibrant and flavorful herb and garlic sauce that adds a zingy kick to grilled dishes. This vegan version maintains all the traditional flavors without any animal products, making it perfect for plant-based diets.

Ingredients: 1 cup fresh parsley, chopped. 1/2 cup fresh cilantro, chopped. 4 cloves garlic, minced. 1/4 cup red wine vinegar. 1/4 cup olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Salt and black pepper to taste.

Instructions: Cut up some parsley, cilantro, garlic, olive oil, lemon juice, dried oregano, and red pepper flakes and put them in a bowl. To taste, add salt and black pepper. Make sure to mix the ingredients well until they are all well mixed. Let the chimichurri sauce sit at room temperature for at least 30 minutes with the lid on. This will give the flavors time to blend. Use it as a topping for tofu, grilled vegetables, or other vegan foods.

Prep Time: 10 minutes

Cook Time: 0 minutes

A tasty vegan take on the traditional Mapo Tofu dish, which consists of cubed tofu simmered in a flavorful and spicy sauce. With its abundance of umami-rich ingredients and fragrant spices, this recipe is ideal for a filling supper.

Ingredients: 300g firm tofu, cubed. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 green onions, finely chopped. 2 tablespoons doubanjiang spicy fermented bean paste. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 1 teaspoon Sichuan peppercorns, crushed. 1 teaspoon chili flakes adjust to taste. Salt to taste. Cooked white rice, for serving. Fresh cilantro leaves, for garnish.

Instructions: In a wok or large skillet, heat vegetable oil over medium heat. Add minced garlic, ginger, and chopped green onions. Stir-fry for 1-2 minutes until fragrant. Add doubanjiang and stir-fry for another minute. Add cubed tofu, soy sauce, and sesame oil. Gently toss to coat the tofu with the sauce. Pour in vegetable broth and bring to a simmer. Once simmering, add the cornstarch mixture to thicken the sauce, stirring constantly. Add crushed Sichuan peppercorns and chili flakes. Adjust seasoning with salt if needed. Simmer for another 2-3 minutes until the sauce has thickened and tofu is heated through. Serve hot over cooked white rice, garnished with fresh cilantro leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This vegan jackfruit curry is inspired by Nepalese chicken curry but uses jackfruit as a meat substitute. It's creamy, aromatic, and packed with flavor.

Ingredients: 2 cans young green jackfruit, drained and rinsed. 2 tablespoons vegetable oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tomatoes, diced. 1 can coconut milk. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 teaspoon coriander powder. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the ginger, onion, and garlic. Cook the onion until it's soft and clear. Put in the jackfruit and cook for 5 minutes, stirring every now and then. It will take another three minutes after you add the tomatoes. Put in the spices and coconut milk. Mix things together well. Cover and let it simmer for 15 to 20 minutes, or until the curry gets thicker. Add pepper and salt to taste. Add fresh cilantro as a garnish before serving. Hot rice or naan bread should go with it.

Prep Time: 15 minutes

Cook Time: 25 minutes