vegan feast Archives - Page 4 of 100 - Everyday Vegan Recipes

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Nobody Believes There Is NO MEAT In This Meatloaf! Vegan Recipe You’ll Make Everyday

Nobody believes there’s no meat in this vegan meatloaf! This delicious and easy vegan meatloaf recipe is perfect for a hearty meatless dinner that the whole family will love and packed with vegan protein. Made with wholesome ingredients like lentils and vegetables, this high protein vegan loaf is crispy on the outside, tender on the inside, and packed with flavor. If you’re looking for easy vegan recipes that feel like comfort food, this delicious vegan lentil loaf will become your go-to. It’s a simple, healthy, and satisfying vegan dinner option that doesn’t rely on processed meat substitutes. Perfect for vegan meals, vegan protein, or just new dinner ideas, this vegetable loaf proves that plant-based cooking can be delicious, filling, and fun to make. Try this easy vegan meatloaf today and enjoy a cozy, healthy vegan comfort meal everyone will love. Comment below with your favorite vegan meat recipes—I’m always looking for inspiration!

Recipe for vegan meatloaf:

250g Sweet Potato
Olive Oil
Salt
Black Pepper
Bake at 180°C 30 minutes
200g Chestnut Mushrooms
Olive Oil
1 Cup Walnuts
Mushrooms
2 Garlic
Fresh Sage
Fresh Thyme
Salt
Black Pepper
Let it cool
2 Cans Brown Lentils
Mash the lentils
3 Garlic
Add the sweet potatoes to the bowl
Roasted mushrooms and nuts
2 Tbsp Ground Flaxseeds
1 Tbsp Worcestershire sauce
2 Tbsp Soy sauce
1 Tsp Smoked Paprika
1 Tsp Ground Coriander
1 Tsp Harissa
1 Tsp Cumin
1/4 Tsp Cinnamon
Black Pepper
Salt
If the mixture is too wet, add 1/4 cup of panko
Chill the mixture in the fridge for about 30 minutes
400g canned Tomatoes
3 Tbsp Ketchup
3 Garlic
Fresh Thyme
Black Pepper
Salt
Blend it
Cover with Tomato sauce
Make holes so the steam can escape.
Bake at 180°C for about 1 hour

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• My favorite non-stick Ninja pan: https://amzn.to/4nBZiqE
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• Ninja Blender: https://amzn.to/4oU79kh

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And remember cooking is an art. Vegan recipes are only signs on your own cooking path! U can modify and play with them as u like!
Enjoy and happy vegan cooking!

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Rice Paper Bacon From @itsvegansis

#veganrecipes #bacon

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VEGAN BIBIMBAP🍚🌶️ #bibimbap #claypot #koreanrecipes #koreanfood #veganfood #veganrecipes #dolsot

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Everyone Thinks This Is MEAT! Vegan Chicken Patties You’ll Make Everyday!

Delicious vegan chicken patties you’ll make everyday!
This vegan chicken recipe is one of the easiest and most satisfying vegan recipes you can make at home. These crispy vegan chicken patties are packed with vegan protein, and perfect for a healthy meatless dinner. Vegan chicken patties that are crispy on the outside, tender inside, and made with few simple ingredients. If you are looking for easy vegan recipes that feel like real comfort food, this one is for you. I don’t usually reach for processed vegan meat substitutes. I prefer whole food, healthy recipes that are simple and nourishing. This vegan meat alternative is packed with vegan protein and made from ingredients you probably already have in your kitchen. These vegan patties are perfect for a vegan dinner, family vegan meals, or when you just need new dinner ideas. This easy vegan chicken recipe proves that plant based cooking can be satisfying, hearty and full of flavor. If you enjoy vegan comfort food and high protein vegan recipes, you will love these veggie patties. Let me know what your favorite vegan meat recipe is – I’m always looking for inspiration.

Recipe for vegan chicken patties:

Save the chickpea water, we’ll use it later
250 g Chickpeas
200g Tofu
Olive Oil
150g Chestnut Mushrooms
1 Onion
5 Garlic
1 Tsp Rosemary
1 Tsp Smoked Paprika
1 Tsp Onion Powder
1 Tsp Thyme
50g Tomato Puree
1 Cup Rice
2 Cup Water
Black Pepper
Salt
Cover and simmer on low heat for 15-18 minutes
1 Tbsp Soy Sauce
2 Tbsp Ground Flaxseeds
1 Tsp Paprika
1 Tsp Turmeric
1 Tsp Marjoram
1 Tsp Cayenne Pepper
1 Tsp Garlic Powder
1 Tsp Oregano
Black Pepper
Salt
The rice is ready
Chill the mixture in the fridge for about 30 minutes
Chickpea Water
2 Tbsp Soy Sauce
1 Tbsp Worcestershire sauce
1 Tbsp Maple Syrup
1 Tsp Garlic Powder
1 Tsp Tapioca
1/2 Cup Water
Simmer on low heat
Bring it to boil
Olive Oil
Bake at 180°C for 30 minutes, flipping halfway through

My Kitchen Essentials:
• My favorite non-stick Ninja pan: https://amzn.to/4nBZiqE
• Ninja Knifes: https://amzn.to/4qE4Rra
• Ninja Blender: https://amzn.to/4oU79kh
• My electric stove: https://amzn.to/4kCdmAt

And remember cooking is an art. Vegan recipes are only signs on your own cooking path! U can modify and play with them as u like!
Enjoy and happy vegan cooking!

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The Tofu Takeout Dish I Never Knew I Needed 🧈🍅🌶️

Butter tofu. 🧈🍅🌶️ I’ve been vegan so long I have actually never ordered butter chicken at an Indian restaurant! The dish is so iconic I had to attempt my own plant-based version.

I really wanted to do this dish justice, so I studied dozens of recipes and after countless attempts, this is the version I fell in love with! I always serve with homemade naan (see my last reel).

Find the full recipe on my blog, sarahsvegankitchen(dot)com.

#veganrecipes #tofurecipes #veganfood #tofu #takeoutfood #butterchicken

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Pumpkin Protein Balls! (no Bake & Vegan!) #veganrecipes #easyrecipe #pumpkinseason

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FILLING And HEARTY Vegan Chili

This hearty vegan chili is packed with rich roasted bell peppers, beans, and spices, a delicious plant-based dish bursting with smoky, savory flavors. It’s just like classic chili in vegan form!

Printable Full Recipe & Instructions: https://www.chilipeppermadness.com/recipes/vegan-chili/

#veganrecipes #chili #veganrecipe #chilirecipe #comfortfood

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One Week. $50. A Vegan Meal Plan That Actually Works

Click here to get started with CyberGhostVPN: https://cyberghostvpn.com/MerleONeal
Groceries are expensive.
This video isn’t a challenge — it’s a realistic $50 vegan grocery haul and 7-day meal plan designed for actual life.

I planned a full week of breakfasts, lunches, and dinners using simple ingredients, repeat meals, and transparent math — no “fully stocked pantry” assumptions and no pretending inflation isn’t real.

In this video:

A complete $50 vegan grocery list

A flexible 7-day meal plan (mix & match friendly)

Cost per meal breakdowns

Protein + fiber considerations

Where I cut costs without sacrificing satisfaction

If you’re trying to eat well, spend less, and stay sane while grocery prices do their thing — this is for you.

Recipe inspo:
Lentil Soup: https://cookieandkate.com/best-lentil-soup-recipe/
Minestrone: https://www.loveandlemons.com/minestrone-soup/
Chickpea curry: https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

🛒 FINAL $50 GROCERY LIST
Total: ≈ $49.50

DRY GOODS / GRAINS
Rolled oats (1 lb) — $1.75
White rice (2 lb) — $1.50
Small pasta — $1.25
Dry lentils (1 lb) — $1.00

Subtotal: $5.50

PROTEIN
Chickpeas (2 cans) — $3.00
Black beans (2 cans) — $2.00
Silken tofu (12 oz) — $2.00
firm tofu (2 blocks) — $4.00
Peanut butter (16 oz) — $3.00

Subtotal: $14.00

CANNED / CARTONED
Diced tomatoes (3 × 28 oz) — $4.50
Coconut milk (13.5 oz) — $2.00
Vegetable broth (32 oz) — $2.00

Subtotal: $8.50

PRODUCE
Yellow onions (2) — $1.50
Carrots (1 lb) — $1.00
Celery (½ bunch) — $1.25
Garlic (1 head) — $0.50
Kale or collard greens (1 bunch) — $2.00
Spinach (1 bunch) — $2.00
Bananas (6) — $1.50
Lemons (2) — $1.00
Green onions (1 bunch) — $1.00

Subtotal: $11.75
FROZEN
Frozen blueberries (16 oz) — $3.50
Frozen mixed vegetables (16 oz) — $2.00

Subtotal: $5.50

DAIRY-ALT
Soy milk (½ gallon) — $2.50

Subtotal: $2.50
PANTRY ITEMS (CHARGED BY AMOUNT USED)
(Not full jars — only the portion actually used across all recipes)
Olive oil — $0.75
Soy sauce — $0.50
Rice wine vinegar — $0.30
Chili oil — $0.75
Curry powder — $0.25
Ground cumin — $0.25
Dried thyme — $0.20
Bay leaves — $0.10
Red pepper flakes — $0.05
Cinnamon — $0.10
Salt & black pepper — $0.10
Pantry subtotal: $3.45

✅ FINAL TOTAL
$46.75 (groceries) + $2.75 (pantry usage)
🎯 FINAL WEEK TOTAL: ≈ $50.50

MUSIC CREDIT:
Odd News by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Artist: http://www.twinmusicom.org/

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This Mushroom And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic

In this recipe, I’ll show you a warm and aromatic mushroom and potato ragout made with simple ingredients that still deliver a deep and satisfying flavor. The mushrooms are sautéed without oil at first to bring out their natural aroma and create a rich, golden color. Then I add a creamy sauce made with tomato paste, onions, and spices, which gives the ragout its wonderful depth.

The potato cubes are baked in the oven until they’re golden and crispy. When serving, I place them right on top of the ragout so they keep their crunch and add a beautiful texture contrast.

I make it this way because the combination of sautéed mushrooms, a rich, aromatic sauce, and crispy roasted potatoes creates a hearty, comforting dish that’s perfect for cold days. A sprinkle of parsley at the end adds freshness and a lovely touch of color.

Enjoy!
The best part? I’m baking this dish!

With love,
Anna 🤗

🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
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👩‍🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salz-und-pfeffermuhlen-set
🥄 Utensil Set: https://kitchen-by-nature.com/products/chateau-utensilien-set

📋 INGREDIENTS:
For the crispy potatoes:
• 4-5 large potatoes
• 1 tbsp olive oil
• 1 tsp salt
• Black pepper to taste

For the mushroom ragout:
• 350 g button mushrooms (3 cups)
• 1 small onion, finely diced (½ cup)
• 3 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 2 tbsp tomato paste (30 g)
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp soy sauce
• 120 ml vegetable broth (½ cup)
• Salt and pepper to taste
• 1-2 tbsp finely chopped parsley

Optional for thickening:
• 50 g pointed cabbage or white cabbage, very finely chopped (½ cup)

#veganrecipes #mushroomragout #potatorecipes

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These Freezer Meals Make Your Life Easier. (vegan Meal Prep)

Save 10% over on Squarespace: https://www.squarespace.com/minarome
Today I’ve got 5-6 easy & comforting freezer meals to share with you! All vegan, pretty healthy and perfect for this snow-y weather situation many of us are experiencing right now.
So I highly recommend getting your hands on these big soup cubes and stocking your freezer with some wholesome pre-portioned home cooked meals! ✮ ⋆ ˚｡𖦹°.✩
Soup Cubes: https://amzn.to/4rpR5bs
https://amzn.to/4a4tm9F
My Food Processor: https://amzn.to/4qcifkV
Creators who inspired me:
Sarah Hart: https://www.instagram.com/simplysarahhart/
Mike: https://www.youtube.com/@LifebyMikeG

Follow me on instagram @mina_rome and tag me in your recipe recreations.
✮ ⋆ ˚｡𖦹°.✩
💌 Business Email: contact.minarome@gmail.com
📷My Instagram: https://www.instagram.com/mina_rome/
✍Subscribe to my Substack: https://bit.ly/3Gu5UHA
📚My Cookbook https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
→ order it anywhere there’s books, online or in bookstores
_____________________________________________________________

intro 0:00

INGREDIENTS & NOTES

#1 Japanese Curry Chili 0:51

~1 cup dried soy granules (75g)
1 tsp vegetable broth powder
enough hot boiling water to just cover the granules
2 small red onions
2-3 cloves garlic
1 tbsp olive oil
½ apple, grated
1 tbsp soy sauce
2 ½ tbsp tomato paste
2 tsp sugar
1 tbsp yellow curry paste
2 ½ cups water (625ml)
1 can chopped tomatoes (400g=14oz)
1 can black beans (400g=14oz)
1 can kidney beans (400g=14oz)
1 tsp veg broth powder
1 tsp white wine vinegar
1-2 tsp vegan butter
salt, pepper, chili powder to taste
vegan cheese, spring onion, sesame seeds, crispy chili oil, fresh bread for serving

→ yields around 5 servings

inspired by: https://www.okonomikitchen.com/

#2 French Onion Miso Soup 3:04

6-8 small to medium red onions (or 4-5 bigger ones) (~500g or 1.1pounds)
2 ¼ tbsp vegan butter
~125ml white wine (½ cup)
1 ½ tbsp soy sauce
1 tsp sugar
1 tbsp vegan oyster sauce
1 tbsp white wine vinegar
~750ml water (3 cups)
1 heaping tbsp light miso paste + ~60ml water (¼ cup)
salt to taste (i did around 1 tsp)

fresh thyme, sesame seeds, fresh bread to serve with with

→ yields around 4 servings

#2.5 Noodle Soup Variation 5:03

soup base from recipe #2
and then for serving:
1 block instant noodles minus flavor packets (~75g = 2.6oz)
2 handfuls quick cooking greens (spinach, lamb’s lettuce)
spring onion, sesame seeds, crispy tofu*

*for the crispy tofu:
100g tofu, cut into thin slices
coated in 1 tbsp cornstarch
sprinkled with salt
panfried in veg oil for 3-4 min per side

→ serves 1

#3 Perfect Roasted Veggie Soup 5:44

2 small to medium sweet potatoes
1 medium yellow potato
1 medium to large carrot
1 tbsp veg oil for the roasted veg
sprinkle of salt for the roasted veg

2 small red onions
2-3 cloves garlic
1 handful cherry tomatoes
½ apple
1 ½ tbsp olive oil for the pot
1 tbsp white wine vinegar
1 tbsp vegan oyster sauce
1 veg broth cube (or 1 tsp veg broth powder)
dash of black pepper
dash of nutmeg
1 heaping tbsp store bought plain hummus
750ml water (3 cups), more if needed (i added another final splash in the end so 800-900ml total?)
salt to taste

→ yields 3-4 servings

#4 Lemon Ricotta Lasagna 8:25

for the tofu ricotta:
400g semi-firm to firm tofu (14oz)
2 tbsp olive oil
½ tsp lemon zest (or to taste)
2 tbsp fresh lemon juice
1 ¼ tsp salt (or to taste)

for the garlic spinach:
2-3 cloves garlic
2 tbsp olive oil
400g fresh spinach (14oz)
splash of water for cooking
pinch of salt

for the bechamel sauce:
1 ¼ tbsp vegan butter
1 tbsp flour
160ml non dairy milk (⅔ cup)
dash of nutmeg
generous pinch of salt (or to taste)

ALSO:
400g store bought tomato sauce (14oz)
~10 lasagna sheets (break them to fit a little, if necessary)
a few handfuls vegan pizza cheese
optional 1 tsp veg oil to brush the top with

→ yields 6 servings

#5 Cinnamon Raisin Oatmeal 11:44

100g quick cooking oats (1 cup)
60g rolled oats (½ cup plus 1 tbsp)
½ tsp salt (i sometimes put ¾ to 1 tsp salt in this)
1 ¼ tsp cinnamon
6 tbsp raisins
3 tbsp maple syrup, brown sugar, agave etc (or to taste)
water
120ml (½ cup) coconut milk or oat/soycream
400ml water (1 ⅔ cups)

1 tsp vegan butter, extra drizzle maple syrup for serving, or top with fresh fruit, nut butters etc

→ 3 servings

MUSIC:
Intro: https://soundcloud.com/fridayplaylisted/tame-impala-piece-of-heaven-2?in=imminentnetwork/sets/tame-impala-piece-of-heaven
Trees and Lucy:

Rafiki Music: https://www.youtube.com/@rafikimusicc
north takoda – WAVELINES – https://thmatc.co/?l=8B8692B9

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