vegan feast Archives - Page 5 of 101 - Everyday Vegan Recipes

vegan feast

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 🤗

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📋 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
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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.
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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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Vegan Tuna With Mashed Chickpeas

GET RECIPE: https://theplantbasedschool.com/vegan-tuna/

Vegan tuna or chickpea tuna is an easy, fun, and tasty recipe that uses mashed chickpeas and a few other simple ingredients to recreate the texture and flavor of tuna salad.

You can expect a savory umami-packed flavor with a touch of brininess and tanginess pleasantly reminiscent of the sea without being fishy.

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Harissa Lentil ‘Meatball’ Bowl 🌿 Link To The Full Recipe Is In The Description! #protein #guthealth

Get the full recipe:

Website 👉https://www.wearesovegan.com/harissa-lentil-meatball-bowl/
App 👉 https://sovegan.app/go

30g of protein per bowl. High in fibre. Packed with nutrients which are beneficial to gut health, heart health and more.

These lentil ‘meatballs’ have become one of my go-to meals. I like to serve them with minty yoghurt, a tomato and cucumber salad – and warm flatbread.

Big love,

Ben

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Obsessed! Greek Roasted Potatoes With Fresh Herbs & Creamy Sauce | Vegan Recipes #veganrecipes

Meet my obsession: Greek roasted potatoes with a twist! 🥔💚follow ⁠⁠@splashofgoodness for mire healthy recipes .

Are you a potato lover like I am?

Lemon, oregano, fresh dill, and creamy Dijon mustard create the most flavorful, crispy potatoes you’ll ever make.

Ingredients (Serves 6–8)

1.5 kg (3.5 lbs) white potatoes, cut into wedges (cut halves into 3 wedges)
¼ cup olive oil
1 tsp salt (plus more to taste)
½ tsp black pepper
2 tbsp Dijon mustard
2–3 garlic cloves, minced
1 tbsp fresh thyme leaves
A handful of fresh dill, divided (half for roasting, half for garnish)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
½ lemon, juiced
2 cups water

The full recipe is on my blog at Splash of goodness dot com.

Much love
Eva

#potatorecipe #potato #easyrecipes #onepotmealrecipe

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WHAT I EAT IN A DAY AS A VEGAN WHEN I WFH👩‍💻 #whatieatinaday #wfh #veganfood #vlog #veganrecipes

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10 Minute Chickpea “Tuna” Sandwich 🥪 High Protein Vegan Lunch

Creamy, tangy, and totally fish free. Mash chickpeas with vegan mayo or tahini, Dijon, sriracha, dill, crunchy cucumber and onion, plus nori flakes for that classic tuna vibe. Pile onto toasted bread with lettuce, tomato, avocado. Ready in about 10 minutes and perfect for meal prep or grab and go lunch.
Like and subscribe for more easy plant based meals. Full printable recipe on the blog!

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Everyone Thinks This Sausage Is MEAT! Easy Vegan Recipe You’ll Make Everyday

This easy vegan sausage recipe is so delicious and perfect if you’re looking for a flavorful, homemade plant based sausage that’s comforting, protein-rich, and 100% meatless. If you’ve ever wondered how to make vegan sausage at home, this vegan recipe shows a simple, cozy approach with few everyday ingredients. These vegan sausages are hearty, satisfying, and work beautifully as vegan comfort food for breakfast, lunch, or vegan dinner. Whether you’re into plant based recipes, meatless sausage, or just need new vegan dinner ideas, this one is a must-try. Ideal for meatless Mondays, family dinners, or slow, comforting vegan meals, this homemade vegan sausage pairs perfectly with veggies, potatoes, or your favorite sides. It’s also a great option if you’re looking for high protein vegan meals or a gluten free sausage alternative. No meat, no fuss — just simple vegan food made with care.
If you love calm, satisfying vegan meals and cozy plant based comfort food, this vegan sausage recipe is for you.

Whether you’re on a journey of healing, exploring a plant-based recipes, or just love vegan food, this channel is here to support and uplift you — one bite at a time.
Subscribe and reconnect with what food is meant to be: comforting, healthy, and deeply satisfying.
Thank you for your time!

Subscribe for more vegan recipes:
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Bags I am using for vegan sausages:
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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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I Tried YOUR Cheapest Vegan Meals… This Was A Risk

Get 40% off your first Hungryroot box PLUS get a free item of your choice in every box for life with code MERLE at https://bit.ly/3P0POGC

In this video, I try cheap vegan meals, break down real grocery costs, and react honestly to what people are eating when money is tight. No aesthetic recipes, no meal prep fantasy — just affordable vegan food in real life, including peanut butter pasta and other low-cost meals.

If you’re searching for:

vegan meals on a budget

cheap vegan recipes

affordable vegan food ideas

how to eat vegan on a tight budget

this video shows what actually works (and what doesn’t).

1:01 – peanut butter noodles
4:43 – lentil soup
9:24 – refried beanwich
10:47 – garbonzos con espinacas
12:59 – pbb&j sandwich

Business email: merle@solaromgmt.com
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Mushroom + Miso Bourguignon With Butter Bean Mash 🇫🇷 | SO VEGAN #shorts #veganrecipes #recipes

Get the full recipe with notes in the SO VEGAN App and on our website:

App 👉 https://sovegan.app/go
Website 👉 https://www.wearesovegan.com/mushroom-miso-bourguignon-with-butter-bean-mash/

Bourguignon is perhaps the GOAT of comfort food. This mushroom and miso version is rich, silky and ridiculously tasty. Serve with our butter bean mash and crusty bread!

Serves 4

🌱 700g (25oz) closed cup mushrooms
🌱 olive oil
🌱 salt + pepper
🌱 10 shallots, peeled + halved
🌱 2 carrots, chopped into 2cm pieces
🌱 3 garlic cloves, peeled + finely chopped
🌱 240ml (1 cup) vegan-friendly red wine
🌱 360ml (1.5 cups) vegetable stock
🌱 1.5 tbsp tomato purée
🌱 1.5 tbsp miso paste, we use red (see notes)
🌱 3 thick sprigs of fresh thyme, see notes
🌱 3 bay leaves
🌱 1 tsp maple syrup, optional
🌱 1 handful of fresh parsley, chopped
🌱 1 baguette, sliced

For the butter bean mash:
🌱 3 x 400g (14oz) tins of butter beans, drained + rinsed
🌱 1 lemon, juice only
🌱 4 tbsp nutritional yeast

Preheat the oven to 200°C fan / 425°F.

Brush any dirt off the mushrooms and trim any large stalks, then add them to a large roasting tray. Drizzle with olive oil and season with pinches of salt and pepper, then mix. Roast in the oven for 25 minutes or until tender, then set aside.

Meanwhile, drizzle some olive oil into a casserole pot or high-sided pan on a medium heat. Add the shallots and carrot, then cook for 7-8 minutes or until brown around the edges.

Next add the garlic and cook for 2 minutes.

Pour in the wine and cook for 3-4 minutes or until it has reduced by about half, then add the stock, tomato purée, miso, thyme and bay leaves. Stir well and gently boil for 15-25 minutes or until the sauce has thickened and reduced to a quarter of its volume, and the veggies are tender.

Meanwhile, add the beans to a large fast powered blender, followed by the lemon juice, nutritional yeast and pinches of salt and pepper. Add 4-5 tablespoons of water, then blend into a silky smooth mash, adding more water as you go until it reaches the right consistency.

Scoop out the butter bean mash into a saucepan and heat through on a low-medium heat.

When the sauce is ready, remove the bay leaves and thyme, then drop in the roasted mushrooms along with any juices from the tray, and give it a good stir. Stir in the maple syrup for a touch of sweetness, if necessary, then season to taste with salt and lots of pepper.

To serve, add the butter bean mash to bowls, then top with the mushroom bourguignon and chopped parsley.

Serve with slices of crusty baguette. Enjoy!

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