Best Vegan Plant Based Recipes That Will Satisfy Any Appetite

If you’re looking for delicious vegan plant-based recipes that will tantalize your taste buds and leave you feeling satisfied, look no further! In this blog post, we’ll be taking a look at some of the best vegan plant-based recipes that you can make in your own kitchen. From easy weeknight meals to more complex creations, we’ve got a recipe for everyone. Not only are these recipes vegan, but they’re also healthy, delicious, and full of nutritious plant-based ingredients.

Roasted Cauliflower with Tahini Sauce

This easy vegan dish is sure to be a crowd pleaser! Roasting cauliflower brings out its natural sweetness, and when paired with the creamy tahini sauce it’s a match made in heaven.

To begin, preheat your oven to 400 degrees F. Cut one large head of cauliflower into florets. Place the florets on a baking sheet and drizzle with olive oil and season with salt, pepper, garlic powder, paprika and cumin. Toss everything together until the cauliflower is evenly coated. Roast in the preheated oven for 25 minutes, stirring occasionally, until the cauliflower is golden brown and slightly crispy.

While the cauliflower is roasting, make the tahini sauce by combining 1⁄4 cup tahini, 2 tablespoons fresh lemon juice, 2 cloves minced garlic, and 1 tablespoon of honey in a small bowl. Stir together until everything is well combined. Add 3 tablespoons of warm water, stirring until the sauce reaches your desired consistency.

Once the cauliflower is finished roasting, transfer to a serving bowl and top with the tahini sauce. Enjoy!

Eggplant Parmesan

To begin, slice the eggplant into 1/4 inch thick slices. Place the slices on a parchment-lined baking sheet and lightly brush with olive oil. Sprinkle with salt and pepper and bake for about 20 minutes or until tender. Once the eggplant is cooked through, set aside.

In a shallow bowl, mix together breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper. Dip each eggplant slice into the mixture, coating both sides.

Heat a nonstick pan over medium heat and add some more olive oil. Fry each coated eggplant slice until golden brown on both sides, about 4-5 minutes per side. Transfer to a plate lined with paper towels to absorb any excess oil.

Now it’s time to assemble the Eggplant Parmesan. Spread a thin layer of marinara sauce in a 9x13 inch baking dish. Place the eggplant slices over the sauce in an even layer. Top with another layer of marinara sauce and sprinkle with shredded vegan cheese.

Bake in a preheated 375-degree oven for 15 minutes or until the cheese is melted and bubbly. Serve hot with extra marinara sauce for dipping and enjoy!

Spaghetti Squash with Tomato Sauce

Spaghetti squash is a versatile and delicious ingredient that can be used in a variety of ways. One of the best ways to enjoy it is in a delicious tomato sauce. This vegan plant-based recipe is perfect for those looking for an easy and healthy dinner.

To start, preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the baking sheet and bake for 45 minutes.

While the squash is baking, prepare the sauce by heating some olive oil in a large pot over medium-high heat. Add one chopped onion and sauté until it begins to soften, about 5 minutes. Next, add two cloves of minced garlic, 1/2 teaspoon of dried oregano, and a pinch of salt and pepper. Cook for another few minutes until the garlic becomes fragrant.

Next, add a 28-ounce can of crushed tomatoes and stir to combine. Lower the heat and allow the sauce to simmer for 10 minutes, stirring occasionally. Once the squash is done cooking, use a fork to scrape out the spaghetti-like strands into the sauce. Mix to combine, and let it cook for another 5 minutes.

Serve the spaghetti squash with tomato sauce warm with freshly grated parmesan cheese and a sprinkle of fresh parsley. Enjoy!

Sweet Potato and Black Bean Enchiladas

If you’re looking for a plant-based recipe that is filling and delicious, look no further than these Sweet Potato and Black Bean Enchiladas. This dish is full of flavor and nutrition, and it’s sure to become a staple in your vegan kitchen.

To make this recipe, start by preheating the oven to 350 degrees F. In a large bowl, combine one cup of cooked black beans, one cup of mashed sweet potatoes, one tablespoon of chili powder, one teaspoon of ground cumin, and 1⁄2 teaspoon of garlic powder. Mix everything together until it’s well combined.

Next, spread one cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with 1⁄4 cup of the sweet potato and black bean mixture and roll them up, placing them seam-side down in the baking dish. Top with the remaining enchilada sauce and sprinkle with 1⁄2 cup of shredded vegan cheese.

Bake for 20 minutes or until the cheese is melted and bubbly. Serve with your favorite toppings such as diced tomatoes, jalapeno slices, green onions, guacamole, or salsa. Enjoy!

Vegan Caesar Salad

To make the dressing, you’ll need garlic, vegan mayonnaise, dijon mustard, lemon juice, and some vegan parmesan cheese. Blend these ingredients together until smooth and creamy, then set aside.

Next, you’ll need to prepare your vegetables. Slice a head of romaine lettuce and place it in a large bowl. Thinly slice a cucumber and add it to the bowl along with some chopped tomatoes. Finally, top the salad with some homemade croutons.

To make the croutons, tear up some whole wheat bread and spread it onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Bake in the oven for about 10 minutes or until golden brown.

When ready to serve, drizzle the dressing over the salad and top with the croutons. Serve the vegan Caesar salad immediately and enjoy!

Thai Peanut Salad

If you’re looking for a delicious vegan plant-based meal, this Thai Peanut Salad is sure to hit the spot. This dish is a flavorful combination of crunchy vegetables, a savory peanut dressing and protein-packed tofu. It’s packed with flavor, yet incredibly simple to make.

To make the salad, start by prepping the vegetables. Peel and slice one large cucumber into thin slices. Cut one red bell pepper and one head of broccoli into small florets. Slice one carrot into thin strips and mince two cloves of garlic. Set all the vegetables aside.

Next, prepare the dressing. In a blender, combine 1/3 cup of peanut butter, two tablespoons of tamari, two tablespoons of sesame oil, one tablespoon of rice vinegar and two teaspoons of agave nectar. Blend until smooth.

Heat a pan over medium-high heat and add two teaspoons of sesame oil. Once the oil is hot, add the garlic and cook for one minute. Then add the tofu cubes and cook for another four minutes, stirring frequently. Once the tofu is golden brown, remove from the pan and set aside.

In a large bowl, combine the cucumber slices, bell pepper, broccoli, carrot and cooked tofu. Pour the peanut dressing over the salad and mix well.

This Thai Peanut Salad makes a delicious plant-based meal that’s full of flavor and nutrition. Serve it as a main dish or as a side with other vegan dishes. Enjoy!

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