Easy Vegan Recipes for Beginners

If you’re new to veganism or are considering making the switch, you might be wondering where to start. The good news is that there are plenty of delicious and easy vegan recipes for beginners out there!

Here are a few of our favorites:

1. Black Bean Burrito

2. Chickpea and vegetable curry

3. Quinoa and bean stuffed peppers

4. Vegan lentil shepherd’s pie

5. Spaghetti squash with vegan Bolognese sauce

Black Bean Burrito

Ingredients:

• 1 (15-ounce) can of black beans, drained and rinsed
• 1/2 cup salsa
• 1/2 cup prepared guacamole
• 4 (10-inch) flour tortillas
• 1/2 cup shredded vegan cheddar cheese

Preparation:

1. Preheat the oven to 350°F.

2. In a medium bowl, mash black beans with a fork or potato masher until mostly smooth. Stir in salsa and guacamole.

3. Spread bean mixture evenly over tortillas. Sprinkle it with cheese.

4. Roll up tortillas and place seam-side down on a baking sheet.

5. Bake for 15 minutes or until tortillas are crisp.

Chickpea and Vegetable Curry

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can of chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 1 large carrot, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15-ounce) can of light coconut milk
• 3 tablespoons chopped fresh cilantro

Preparation:

1. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, garlic, ginger, cumin, coriander, cinnamon, and cayenne, and cook until vegetables are tender about 5 minutes.

2. Add chickpeas, broth, tomatoes with their juice, carrot, bell peppers, coconut milk, and cilantro. Bring to a simmer, and cook until vegetables are tender about 15 minutes.

3. Serve over cooked rice or quinoa.

Quinoa and Bean Stuffed Peppers

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 (15-ounce) can of black beans, drained and rinsed
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 4 large red bell peppers, halved lengthwise and seeded
• 1/2 cup shredded vegan cheddar cheese

Preparation:

1. Preheat the oven to 350°F.

2. In a large saucepan, bring quinoa and broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, and stir in black beans, salsa, and cilantro.

3. Spoon quinoa mixture evenly into bell pepper halves. Sprinkle with cheese.

4. Place bell peppers on a baking sheet, and bake for 15 minutes, or until peppers are tender and cheese is melted.

Vegan Lentil Shepherd’s Pie

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can of lentils, drained and rinsed
• 1 cup vegetable broth
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 1/2 cups mashed potatoes

Preparation:

1. Preheat the oven to 375°F.

2. In a large saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.

3. Stir in lentils, broth, tomatoes with their juice, thyme, salt, and black pepper. Bring to a simmer, and cook for 10 minutes.

4. Stir in spinach, and spoon into a 9×13-inch baking dish. Spread mashed potatoes over the top.

5. Bake for 20 minutes, or until heated through.

Spaghetti Squash with Vegan Bolognese Sauce

Ingredients:

• 1 large spaghetti squash, halved lengthwise and seeded
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 3 cloves garlic, minced
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

1. Preheat the oven to 375°F.

2. Place squash halves cut-side up on a baking sheet, and bake for 30 minutes.

3. Meanwhile, in a large saucepan, combine beans, onion, celery, carrot, garlic, and tomatoes with their juice, oregano, salt, and black pepper. Bring to a simmer, and cook until vegetables are tender about 15 minutes.

4. When squash is done, spoon bolognese sauce into the center of each half. Serve immediately.

5. Refrigerate leftovers for up to 3 days. Reheat in a saucepan over medium heat until hot.

Conclusion

There are countless delicious vegan recipes available online and in cookbooks. With a little creativity, you can make any dish vegan-friendly. By substituting animal products with plant-based ingredients, you can enjoy your favorite foods without harming animals or the environment.