I love making awesome vegan recipes. Anyone and everyone can enjoy them.

This post shares a meal’s worth of all those heart-tugging, awe-inspiring vegan dishes. The first three (incredible vegan chili, luscious vegan mac and cheese, and satisfying lentil and veggie soup) are made for sharing around any dining table.

They’re go-to comfort foods I know will please almost anyone. The next dish (fantastic vegan tacos) is made for similarly cozy gatherings.

The 13 Best vegan recipes

1. Vegan Chili

Chili that is vegan is a satisfying meal that features black beans, diced tomatoes, onions, bell peppers, and garlic. These ingredients, brought together with chili powder, make for a satisfying, plant-based meal that could work its way into any occasion.

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 bell peppers, chopped
2 cans (15 oz each) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 tablespoon chili powder

Instructions

1. In a large pot over medium heat, warm the olive oil. Add the onion, which has been chopped, and the garlic, which has been minced. Sauté these ingredients until the onion is translucent, which should take about 5 minutes.

2. Add the diced bell peppers and cook for a further 5 minutes until they begin to soften.

3. Incorporate the diced tomatoes, black beans, and chili powder into the pot. Mix thoroughly and bring the concoction to a gentle simmer.

4. Lower the heat to low, cover, and allow it to simmer for about 20 minutes, with occasional stirring. Before serving, taste and adjust the seasoning as desired.

2. Vegan Mac and Cheese

Mac and Cheese Vegan Style is a savory, satisfying play on a long-time favorite: piping hot elbow macaroni in a rich sauce of blended soaked raw cashews, nutritional yeast, and garlic, with a hit of tart lemon juice, smooth Dijon mustard, and a pour of not-milk. Round it out with a little oil and some fresh—literally—grated nutmeg.

That’s all there is to it.

Ingredients

8 oz elbow macaroni (or pasta of choice)
1 cup raw cashews, soaked in water for 2-4 hours
1/4 cup nutritional yeast
1 clove garlic
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon turmeric (for color)
1 1/4 cups unsweetened almond milk (or other non-dairy milk)
Salt and pepper to taste

Instructions

1. Prepare the macaroni according to the instructions on the package. Drain and set aside.

2. Soaked and drained cashews, nutritional yeast, garlic, lemon juice, Dijon mustard, turmeric, and almond milk combine in a blender until smooth and creamy. This makes a wonderful base or sauce for so many different dishes.

3. Season to taste with salt and pepper, and adjust other seasonings as desired.

4. Combine the sauce with the cooked macaroni over medium heat until heated through. Serve promptly.

3. Lentil Soup

A nutrient-dense and hearty dish, lentil soup is made with dried lentils, olive oil, onion, carrots, garlic, cumin, and vegetable broth. It makes a perfect meal anytime and is one of our go-to dishes during the cooler months.

Ingredients

1 cup dried lentils, rinsed and drained
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 teaspoon cumin
4 cups vegetable broth

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the carrots and onion, and cook until the onion is soft and translucent, about 5 minutes. Add the cumin and garlic, and cook for another minute until the garlic is fragrant.

2. Place the lentils that have been rinsed and the vegetable broth in the pot. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.

3. Before serving, add salt and pepper to taste. For a creamier texture, blend the soup partially. For a heartier bite, leave the soup chunky.

4. Vegan Tacos

Uncover the delightful world of vegan tacos. These are not your run-of-the-mill taco.

Ours are crafted with hearty black beans, savory mushrooms, and creamy avocado slices—all wrapped in warm corn tortillas and finished with a zesty touch of salsa.

Ingredients

• 1 cup cooked black beans
• 1 cup chopped mushrooms
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 avocado, sliced
• 8 corn tortillas
• Salsa, to taste

Instructions

1. In a medium cast-iron skillet, heat the olive oil over medium heat until shimmering. Add the mushrooms and cook, undisturbed, until browned, about 5 minutes.

2. Add the black beans and chili powder; cook for 2-3 minutes longer, or until the beans are heated through and well combined.

3. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

4. Stuff the tortillas with the mixture of mushrooms and black beans, place sliced avocado and salsa on top, and serve immediately.

5. Chickpea Curry

Chickpea curry is a comforting and tasty dish. It is made with the following:
• chickpeas
• curry powder
• garlic
• onions
• coconut milk

…and is so very much like being enveloped in a warm hug on a cold day.

It’s the sort of meal that echoes love and home. It’s also lent-friendly and vegan, two things I often look for in meals because they are both good for my health.

Ingredients

1 can chickpeas (15 oz), drained and rinsed
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 can coconut milk (1

3.5 oz)
Salt and pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. When the oil is warm, add the chopped onion. Sauté until the onion is fully cooked and becomes translucent, about 5 minutes.

2. Add the minced garlic and curry powder, and cook for another 1-2 minutes, until fragrant.

3. Combine the chickpeas and coconut milk. Add this mixture to the curry base and bring everything to a simmer. Let it bubble gently for 10-15 minutes, tasting halfway through to see if it needs any additional seasoning.

4. Before serving, add salt and pepper to taste. Serve warm with rice or naan.

6. Vegan Lasagna

Vegan lasagna is a delightful plant-based dish formed with levels of tender lasagna noodles, savory marinara sauce, and a decent mixture of crumbled tofu, spinach, nutritional yeast, and garlic powder.

Ingredients

9 lasagna noodles
2 cups marinara sauce
1 pound firm tofu, drained and crumbled
1 cup fresh spinach, chopped
2 tablespoons nutritional yeast
1 teaspoon garlic powder
Salt and pepper, to taste

Instructions

1. Heat the oven to 375°F (190°C). Lasagna noodles should be boiled according to the package directions; then they should be drained and set aside.

2. In a big mixing bowl, mix the tofu, nutritional yeast, garlic powder, salt, and pepper. Then, stir in the spinach.

3. Apply a light coating of marinara sauce in the baking dish. Add a layer of lasagna noodles, half the tofu-spinach mixture, and half the marinara sauce. Repeat, adding another layer of noodles, more tofu-spinach mixture, and more sauce. Add one last layer of muscles and finish with a layer of sauce on top.

4. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes. Let the lasagna cool for a few minutes before serving.

7. Quinoa Salad

Vibrant and refreshing, the dish “Quinoa Salad” showcases the light texture of fluffy quinoa. It features the colors and crispness of cherry tomatoes, cucumber, and red onion.

Fresh parsley brings flavor, while olive oil and lemon juice, the dressing, bring it all together.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil. Reduce heat to low and cover, simmering for about 15 minutes. Or cook until the water is absorbed and the quinoa is tender. Fluff with a fork. Let cool.

2. In a big bowl, mix together the cooked and cooled quinoa and the cherry tomatoes, cucumber, red onion, and parsley.

3. In a tiny basin, beat together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and combine. Adjust seasoning to taste and serve chilled or at room temperature.

8. Cauliflower Wings

Cauliflower Wings offer a tasty plant-based alternative to conventional chicken wings. They are prepared by taking cauliflower florets and coating them with a batter made of flour, water, garlic, and onion powder (i.e., not very different from the standard coating for fried foods).

Then they are tossed in a sauce make of melted vegan butter (or margarine, if that’s what you have on hand) mixed with Franks RedHot Sauce or another type of hot sauce that you like.

Ingredients

• 1 head of cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup hot sauce
• 2 tablespoons vegan butter, melted

Instructions

1. Set your oven to heat to 450 degrees Fahrenheit (230 degrees Celsius), and prepare a baking sheet by lining it with parchment paper.

2. In a large bowl, combine the flour, water, garlic powder, and onion powder to form a thick, smooth batter.

3. Immerse each cauliflower floret in the batter, allowing the surplus to fall away, and set them on the lined baking sheet.

4. Bake for 20 minutes and then take them out of the oven. In a small bowl, combine the hot sauce and melted vegan butter, and toss the baked florets in the sauce. Return the floured to the oven for 10 minutes more.

9. Jackfruit Pulled "Pork" Sandwiches

Jackfruit Pulled “Pork” Sandwiches
is a delectable vegan substitute for typical pulled pork. The young green jackfruit is the star of the show, cooked with onion, garlic, and the sauce of the barbecue variety.

This plan-based dish is perfect for when you want a hearty meal. Perfectly satisfying.

Ingredients
1 can young green jackfruit in brine, drained and rinsed
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup barbecue sauce
Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium. Sauté onion and garlic until they are fragrant and translucent, 3-4 minutes.

2. Place the drained jackfruit into the skillet, using a fork or spoon to break it apart into shreds. Cook for 5-7 minutes, stirring occasionally, until it starts to brown.

3. Combine the jackfruit and barbecue sauce in a large saucepan over medium heat. Stir until the jackfruit is completely coated with sauce, then reduce the heat to low and let the jackfruit and sauce become better acquainted for 10-15 minutes.

4. Taste for salt and pepper. Serve the jackfruit mix on sandwich buns topped as you like with coleslaw, pickles, or other wanton toppings. Enjoy your “pork” sandwiches!

10. Zucchini Noodles with Avocado Sauce

Avocado Sauce over Zucchini Noodles is a delightful, refreshing dish that has virtually no carbs. The sauce is the star of this low-carb dish; it is simply blended until creamy ripe avocados, lime juice, garlic, and fresh cilantro.

That is pretty much it. The sauce is then tossed with the zucchini spiraled into noodles and served cold.

Ingredients:
2 medium zucchinis
2 ripe avocados
2 tablespoons lime juice
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Instructions

1. Transform the zucchinis using a spiralizer into long, noodle-like strands, and set them aside.

2. In a blender or food processor, mix the avocados, lime juice, garlic, and cilantro till they are smooth and creamy. Add salt and pepper to taste.

3. Mix the zucchini noodles with the avocado sauce until completely combined. Serve promptly.

11. Heart of Palm "Crab" Cakes

I enjoy looking for vegan alternatives, and Heart of Palm “Crab” Cakes are an imaginative option using hearts of palm, breadcrumbs, vegan mayonnaise, and fresh dill. This perfectly seasoned and pan-fried dish is a delightful seafood-free alternative.

Ingredients

1 can of heart of palm, drained and chopped
1/2 cup breadcrumbs
1/4 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
Salt and pepper to taste

Instructions

1. In a big mixing bowl, mix together the chopped heart of palm, breadcrumbs, vegan mayonnaise, Dijon mustard, lemon juice, and dill. Season to taste with salt and pepper.

2. Shape the mixture into small patties, each about 1/2 inch thick.

3. In a skillet that is non-stick, over medium heat, fry the patties for 3-4 minutes on each side until they are golden brown.

4. Serve the warm vegan “crab” cakes with a garnish of extra dill or a squeeze of lemon, if desired.

12. Beetroot Hummus

A dip that can be described as eye-poppingly colorful has to be a dip made with beetroot—specifically, this dip that has beetroot front and center along with chickpeas. Beetroot Hummus has tahini as its base, as do all good things that are hummus-like.

There is also lemon juice, garlic, and olive oil blended into the dip, yielding a vibrantly healthy contrast to the waves of cream cheese and sour cream that have traditionally washed over the dip landscape. But don’t let all that talk of good-for-you nutrition fool you; this dip is delicious.

Ingredients

1 medium beetroot, cooked and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
Salt, to taste

Instructions

1. Chop the cooked and peeled beetroot into pieces and put them in a food processor.

2. In the food processor, combine the drained chickpeas, tahini, lemon juice, garlic (minced), and olive oil.

3. Combine all the components until they are even and silky. If the amalgamation is too thick, you may introduce a bit of water to attain the desired thickness.

4. Add salt to suit your taste and blend it once more, briefly, just to mix. This solution is the base for a dip you can serve cold or at room temperature.

13. Stuffed Acorn Squash

Stuffed Acorn Squash
acorn squash that has been roasted until tender and filled with a delicious mixture of quinoa, dried cranberries, and pecans. This mouthwatering vegetarian dish is perfect for a chilly autumn evening.

–Yasmin Fahr

Ingredients
2 medium acorn squash, halved and seeds removed
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans
1 tablespoon olive oil
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) to warm it up. Next, take the acorn squash and cut it in half. This is best done by cutting from stem to stem and then going down the middle. Once you have two nice halves, place them on a baking sheet with the cut side facing down. You will then roast the squash in the oven for about 25-30 minutes or until it is nice and tender.

2. In a medium saucepan, bring the vegetable broth to a boil while the squash roasts. Add the quinoa to the saucepan, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

3. In a big mixing bowl, mix together the cooked quinoa, chopped pecans, dried cranberries, and olive oil. Season to taste with salt and pepper.

4. After completing the preparation of the squash, take it out of the oven and allow it to cool for a short duration. Fill every half of the acorn squash with the quinoa mixture and serve at a warm temperature!