Plant-based eating should never be boring! That’s why we’ve rounded up our favorite finger-licking-good vegan recipes that will impress even the pickiest eaters. Learn to create vegan and oil-free versions of comforting classics like potato skins, quesadillas, tacos, mac and cheese, brownies, ice cream, and more. These tantalizing dishes use easy cooking techniques and familiar ingredients so you can avoid overly complicated recipes without skimping on flavor. Get ready to dig in and enjoy!

SNACKS & APPETIZERS
Break out these mouth-watering recipes when you’re in the mood for finger food that tastes like classic pub grub without all the unhealthy ingredients. Whether you’re hosting a party for game day or cooking for your kid’s birthday party, these tasty snacks are sure to satisfy everyone on your guest list.

CRISPY BUFFALO CAULIFLOWER BITES
Replace greasy wings at a Super Bowl party with delicious vegan super bowl recipes such as these spicy-crunchy cauliflower bites. Thanks to a clever combination of hot sauce, savory spices, and tomato paste, these crispy nibbles are packed with flavor—and are completely oil-free.

LOADED POTATO SKINS
Twice-baked potatoes create delicious hand-held containers for a savory mixture of chickpeas, sun-dried tomatoes, capers, and scallions. Drizzled with tahini sauce and browned to perfection, these crispy potato skins are perfect as a snack or pair well with a leafy green salad.

AIR-FRYER TAQUITOS WITH CAULIFLOWER AND BLACK BEANS
Air fryers work magic when it comes to cooking up crispy food without adding unhealthy fat. These crunchy-on-the-outside, tender-on-the-inside taquitos are stuffed with hearty black beans, meaty mushrooms, and Southwest taco seasoning to satisfy all your Mexican food cravings.

MAIN DISHES
When you want to sink your teeth into a hearty, substantial meal, these main courses are packed with good-for-you ingredients, exciting spices, and plenty of comforting flavors that will keep you satisfied.

“NO-TUNA” SALAD SANDWICHRoughly mashed chickpeas and a tangy-creamy sauce made with tahini, mustard, pickles, and capers make a seriously delicious filling in this FOK fan-favorite recipe. Top this “tuna” salad with fresh tomatoes, red onion, and lettuce for a scrumptious vegan version of the classic deli sandwich

LENTIL, CHARD & SWEET POTATO CURRYYou don’t need ghee or oil to create a rich Indian curry dish. Let the heady aromas of Indian spices fill your whole house as it simmers, then thicken it up with vegan yogurt for a savory, creamy end result. Overflowing with nutrient-rich veggies and lentils, this is an excellent meal to add to your regular recipe rotation.

CURRIED MILLET CAKES WITH CREAMY RED PEPPER CORIANDER SAUCESearching for a show-stopping recipe that doesn’t take hours to make? Look no further. These little croquettes are spiced with Indian flavors and baked to crunchy perfection. The red pepper coriander sauce adds a delicious creamy element to the dish and looks worthy of a Michelin Star restaurant.

DESSERTS
Looking for something sweet to round out your meal? These desserts taste incredibly indulgent without using processed sugar, oil, or animal products. Whip up one of these popular recipes when your sweet tooth is calling or you’re hosting a plant-based dinner party. Treat yourself!

JEWELED AVOCADO-CHOCOLATE PUDDINGThis rich chocolate pudding gets its creamy texture from an unlikely ingredient—avocados! Blended with sweet ripe bananas and plant milk, you’d never know that this treat is vegan. Top it all off with a sprinkle of pomegranate seeds and orange slices for a quick dessert that really hits the spot

CHOCOLATE AND CHERRY VEGAN COBBLERCherries and chocolate are a pairing made in heaven, and this vegan cobbler recipe showcases that divine flavor combo at its finest. Fluffy chocolate dumplings are nestled in a warm, gooey mixture of sweet cherries, dates, and almond flavoring. Plant-based whipped cream is the perfect finishing touch for this decadent fruit-forward cobbler

OUTRAGEOUSLY HEALTHY BROWNIESA little plant-based magic can go a long way, and these vegan brownies are no exception. Black beans are transformed into a scrumptious dessert that is rich, chewy, and chocolatey. Sprinkled with chopped nuts and dark chocolate chunks, both kids and adults will devour these unbelievably delicious treats.

Checkout our other over the top goodness recipes below

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By Forks over Knives


Creamy tomato chickpea with rice

* 1 15oz can chickpeas * 1/2 small white onion * 1-2 garlic cloves * 1 tablespoon flour (gluten free works too) * 1 cup tomato sauce (no salt added) * 1/4 cup lite coconut milk (from a can) * 1 tsp paprika * 1 tsp vegan sugar * 1/2 tsp salt * 1/2 tsp pepper Instructions 1. Drain and wash your chickpeas. Dice your onions and crush your garlic clove(s). 2. In a pan, heat a little oil and add in your onions. Cook for 3-4 minutes, or until translucent. Add in your garlic and cook another 30 seconds. Add in your chickpeas and cook for 1 minute. After a minute, add in your tablespoon of flour and mix well, making sure to coat everything in the pan, for another minute. 3. Add in your tomato sauce, coconut milk, spices and sugar. Bring to a boil and then simmer for 5-6 minutes or until everything has thickened up. Serve!

Source: @plantbasedjane

Fluffy vegan pancakes

Ingredients * 1 cup plant milk (I used oat milk) * 1 tablespoon lemon juice * 1 cup flour * 2 tablespoons maple syrup * 1 tablespoon baking powder * 1/2 tsp vanilla extract * 1/2 tsp salt Instructions 1. Combine your plant milk and lemon juice and let it sit for exactly 10 minutes. After 10 minutes, add your maple syrup & vanilla extract. Mix to combine. 2. Combine your dry ingredients into a different bowl. Pour your wet ingredients into your dry and whisk well to combine. 3. Heat up a pan on medium-low with some spray oil or butter (I used spray avocado oil) 4. pour 1/4 cup batter onto your pan or griddle. When top begins to bubble, flip and cook until the batter has cooked through. 5. Enjoy with any toppings!

Source: @plantbasedjane

Vegan spaghetti meatballs

Ingredients * 1 package vegan ground beef of choice (I used Impossible Foods which is 14oz)* * 1/4 cup panko bread crumbs * 1/4 cup vegan parmesan** * 1 tablespoon vegan Worcestershire sauce (I use Annie's brand) * 2 cloves garlic, minced * 1 tablespoon Italian seasoning * 1 teaspoon onion powder * 1/4 tsp red pepper flakes * 1/4 tsp salt * 1/4 tsp pepper Instructions 1. Pre-heat your oven to 425 degrees Fahrenheit 2. Add all ingredients into a bowl and mix well (I recommend using your hands) to combine everything together. 3. Roll into 12-13 balls and line them on a baking sheet lined with parchment paper. Cook for 12 minutes, flipping halfway. 4. Heat up your favorite sauce on a sauté pan and once cooked add meatballs to sauce. Coat the meatballs with the sauce. 5. Serve with some pasta, meatballs subs, etc.

Source: @plantbasedjane

Cheezy green bean casserole

Ingredients * 16oz frozen green beans * 3 tablespoons butter * 12 oz baby bella mushrooms, sliced * 3 tablespoons flour * 2 1/2 cups unsweetened non-dairy milk * ½ tsp salt * ½ tsp pepper * 1 bag Daiya Cheddar Style Shreds (divided) * 1 cup crispy onions (divided) Instructions 1. Pre-heat your oven to 350 degrees Fahrenheit. 2. Blanch your frozen green beans in boiling water for 5 minutes. Drain and set aside. 3. In a large pot, melt your vegan butter. Add in your mushrooms and cook for 2-3 minutes. Add in the flour and mix continuously for one minute. Gradually add in your non-dairy milk of choice. 4. Bring your milk to a boil, and allow to thicken up to coat the back of a spoon. Add more flour if needed gradually. 5. Season your bechamel with salt and pepper. 6. Add in two cups of Daiya Cheddar Style Shreds and whisk continuously to combine and melt the cheese. Add in your green beans and ¼ cup of crispy onions. Mix well. 7. Transfer everything to a greased baking dish and top with remaining cheese and ¾ cup crispy onion. Bake uncovered for 20 minutes. 8. Serve immediately.

Source: @plantbasedjane

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