revenues

20 Famous Vegan Recipes

Discover delicious plant-based meals that satisfy your palate and nourish your body with these carefully selected vegan recipes.

1

Vegan Lasagna:

A delicious and healthy version of the classic lasagna, perfect for those looking for a meat-free option full of flavor.

Hide Recipe Details

Ingredients:
  • 3 tomatoes, peeled and seeded.
  • 2 cloves of garlic.
  • 1/2 cup of chopped onion.
  • Salt and chopped parsley to taste.
“Pasta” (Base)
  • 2 medium zucchinis, sliced.
Filling
  • 1 cup of cauliflower.
  • 1 cup of broccoli.
  • 400g of tofu.
  • 2 cups (500ml) of water.
Instructions:
  1. For the sauce, chop the tomato and garlic.
  2. Place them in a pan and add the onion, salt, and parsley.
  3. Cover and cook for approximately 20 minutes.
  4. Meanwhile, separately cook the cauliflower and broccoli until they are soft, then set aside.
  5. Arrange a layer of sliced zucchini in a baking dish.
  6. Pour a little of the sauce over it.
  7. Mix the vegetables, chop them, and place them over the zucchini layer.
  8. Cover with another layer of the “pasta” (zucchini) and the rest of the tomato sauce.
  9. Preheat the oven to a high temperature, crumble tofu on top, and bake for approximately 5 minutes or until golden brown.
  10. Remove from the oven and serve immediately.

3

Cashew and Coconut Butter:

A creamy and flavorful alternative to traditional butter, perfect for toast, bread, and various preparations.

Hide Recipe Details

Ingredients:
  • 2 cups of raw cashews.
  • ½ cup of fresh grated coconut.
  • 1 tablespoon of coconut sugar.
Instructions:
  1. Soak the cashews in 3 cups of water for about 8 hours. Note: Change this water halfway through the time.
  2. Discard the water and place the cashews in the oven for about 5 minutes to lightly roast them.
  3. While still warm, process the cashews in a food processor with the other ingredients until it reaches a very creamy consistency.

5

Vegan Ground "Meat" (Soy Protein):

A flavorful and nutritious alternative to traditional ground meat, perfect for fillings, sauces, and various recipes.

Hide Recipe Details

Ingredients:
  • 1 ½ cups of textured soy protein (TSP).
  • 3 cups of water.
  • ½ cup of lemon juice or vinegar.
  • 2 tablespoons of olive oil or oil.
  • 1 medium onion, chopped.
  • 2 cloves of garlic, chopped.
  • 1 teaspoon of cumin powder.
  • 1 teaspoon of paprika.
  • 1 teaspoon of oregano.
  • ¼ cup of soy sauce.
  • Salt and black pepper to taste.
  • “Cheiro verde” (a mix of fresh parsley and scallions) to finish.
Instructions:
  1. To hydrate, place the TSP in a pan with the water and vinegar and bring to a medium heat until it boils and foam rises.
  2. Remove from heat, drain, and rinse in cold water.
  3. Place it in a sieve, squeeze to remove excess water, and set aside.
  4. Meanwhile, in another pan over medium heat, add the olive oil and onion.
  5. Add the garlic and the reserved TSP.
  6. Season with cumin, paprika, oregano, salt, and black pepper, and then add the soy sauce.
  7. Sauté until the TSP is dry, stirring occasionally to prevent it from sticking completely to the bottom of the pan.
  8. Finish with the “cheiro verde” and serve immediately.

7

Chocolate Muffin (with beans!):

A delicious and healthy surprise, this chocolate muffin with beans is perfect for a snack or dessert.

Hide Recipe Details

Ingredients:
  • ½ cup of demerara sugar.
  • ½ cup of cocoa powder.
  • 1 ½ cups of cooked and drained black beans (only the beans).
  • 1 teaspoon of vanilla extract.
  • 2 tablespoons of stabilized flaxseed meal.
  • 3 tablespoons of melted coconut oil.
  • 1 tablespoon of chemical baking powder.
  • 6 tablespoons of water.
Instructions:
  1. Mix the flaxseed meal with the water and let it rest until it becomes sticky. Then, set it aside (this mixture will replace the egg in the preparation).
  2. In a food processor, grind the beans. When the pieces are very small, add the vanilla, sugar, cocoa, coconut oil, and the flaxseed mixture.
  3. Turn the food processor on again and mix until the batter is creamy and airy. If you are using a blender, you might need to add a little water at this point.
  4. With the processor turned off, add the baking powder and mix lightly with the help of a spatula. Transfer the batter to nine greased muffin tins and bake in the oven at a medium to low temperature for approximately 40 minutes.

9

Vegan Paella:

A colorful and flavorful version of the traditional paella, full of vegetables and spices that delight the palate.

Hide Recipe Details

Ingredients:
  • ½ head of broccoli.
  • 2 carrots.
  • 1 bell pepper.
  • 1 tray of snow peas.
  • 1 tray of green beans.
  • 1 cup of fresh peas (frozen).
  • 1 onion.
  • 3 cloves of garlic.
  • 1 cup of parboiled rice.
  • 1 vegan sausage or smoked tofu (optional).
  • Turmeric.
  • Filtered water.
Instructions:
  1. Chop all the vegetables and set them aside.
  2. Take a pan, add a drizzle of olive oil, and half of the chopped onion and garlic. Lightly brown the onion and garlic, then add all the vegetables to the pan with a little water to cook.
  3. In another pan, add a drizzle of olive oil and the rest of the chopped onion and garlic. Lightly brown the onion and garlic. Then add the rice and water (for one cup of rice, use two cups of water), one teaspoon of turmeric, and a pinch of black pepper and salt.
  4. When the rice is ready, mix it with the vegetables.
  5. Optional: add smoked vegan sausage.

11

Vegan Focaccia with Mixed Mushrooms:

An aromatic and flavorful focaccia, enriched with mushrooms and herbs, perfect for a snack or side dish.

Hide Recipe Details

Ingredients:
  • 1 kg of wheat flour.
  • 20g of salt.
  • 20g of sugar.
  • 10g of dry active yeast.
  • 700ml of water.
  • 100ml of extra virgin olive oil.
  • Mixed mushrooms (shiitake, shimeji, button) to taste.
  • Fresh rosemary to taste.
  • Coarse salt to taste.
Instructions:
  1. In a large bowl, mix the flour, salt, sugar, and yeast.
  2. Add the water and mix with your hands until all ingredients are incorporated. You don’t need to knead it much.
  3. Add the olive oil and continue mixing until the dough absorbs all the oil and becomes smooth.
  4. Cover the bowl with a cloth and let the dough rest at room temperature for about 1 hour, or until it doubles in volume.
  5. Grease a large baking sheet with olive oil and pour the dough onto it. With your fingertips, gently spread the dough, creating dimples.
  6. Distribute the sliced mushrooms over the dough, sprinkle with fresh rosemary and coarse salt.
  7. Bake in a preheated oven at 200°C (400°F) for about 25-30 minutes, or until golden brown.
  8. Remove from the oven and serve.

13

Polenta with Mushrooms and Cherry Tomato Paste:

A creamy and comforting polenta, served with sautéed mushrooms and a vibrant cherry tomato paste.

Hide Recipe Details

Ingredients:
  • 1 cup of cornmeal.
  • 4 cups of water.
  • Salt to taste.
  • 200g of fresh sliced mushrooms.
  • 1 small onion, chopped.
  • 2 cloves of garlic, chopped.
  • 1 cup of cherry tomatoes.
  • Olive oil to taste.
  • Fresh basil to taste.
Instructions:
  1. In a saucepan, bring the salted water to a boil. Gradually pour in the cornmeal in a steady stream, stirring constantly to prevent lumps.
  2. Cook over low heat, stirring occasionally, for about 20-30 minutes, or until the polenta thickens and pulls away from the bottom of the pan.
  3. While the polenta is cooking, prepare the sauce. In a frying pan, heat the olive oil and sauté the onion and garlic until golden.
  4. Add the sliced mushrooms and sauté until they are soft.
  5. In a food processor, blend the cherry tomatoes with a little olive oil and basil until it forms a paste.
  6. Mix the cherry tomato paste with the sautéed mushrooms.
  7. Serve the hot polenta with the mushroom and cherry tomato sauce on top.

15

Vegan Chocolate Cake:

A fluffy and delicious chocolate cake, completely vegan, perfect for any occasion.

Hide Recipe Details

Ingredients:
  • 1 ½ cups of all-purpose flour.
  • 1 cup of sugar.
  • ½ cup of cocoa powder.
  • 1 teaspoon of baking soda.
  • ½ teaspoon of salt.
  • 1 cup of water.
  • ½ cup of vegetable oil.
  • 1 teaspoon of vanilla extract.
  • 1 tablespoon of apple cider vinegar.
Instructions:
  1. Preheat the oven to 180°C (350°F) and grease a cake pan.
  2. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, mix the water, vegetable oil, vanilla extract, and apple cider vinegar.
  4. Pour the liquid ingredients over the dry ones and mix well with a whisk or spatula, until you have a smooth batter. Do not overmix.
  5. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven, let it cool in the pan for a few minutes, and then turn it out onto a wire rack to cool completely.

17

Hummus (Chickpea Paste):

A creamy and versatile paste, made with chickpeas, perfect to accompany bread, toast, and vegetables.

Hide Recipe Details

Ingredients:
  • 1 cup of cooked chickpeas.
  • 1/4 cup of tahini (sesame paste).
  • Juice of 1 lemon.
  • 1 clove of garlic, chopped.
  • 2-3 tablespoons of ice-cold water (or more, for desired consistency).
  • Extra virgin olive oil to drizzle.
  • Sweet paprika to sprinkle.
  • Salt to taste.
Instructions:
  1. In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic, and salt.
  2. Process until you get a smooth paste. Add the ice-cold water little by little, processing until it reaches the desired consistency.
  3. Transfer the hummus to a plate, drizzle with olive oil, and sprinkle with sweet paprika.
  4. Serve with pita bread, toast, or raw vegetables.

19

Rice with Lentils:

A classic and comforting combination, this rice with lentils is a nutritious and flavorful dish.

Hide Recipe Details

Ingredients:
  • 1 cup of rice.
  • 1/2 cup of lentils.
  • 1 large onion, thinly sliced into rings.
  • 2 cloves of garlic, chopped.
  • 2 tablespoons of olive oil.
  • Salt and black pepper to taste.
  • Enough hot water to cook the rice and lentils.
Instructions:
  1. Wash the rice and lentils separately. Soak the lentils in water for at least 30 minutes.
  2. In a pan, heat 1 tablespoon of olive oil and sauté half of the sliced onion until well browned. Remove and set aside for finishing.
  3. In the same pan, add the remaining olive oil and sauté the chopped garlic. Add the rice and the drained lentils. Sauté for a few minutes.
  4. Add the hot water (about 3 cups for 1 cup of rice and 1/2 cup of lentils), season with salt and black pepper. Cook over low heat until the water dries up and the rice and lentils are soft.
  5. Serve the rice with lentils garnished with the reserved fried onion.

2

Vegan Cheese Bread:

Enjoy the authentic flavor of “pão de queijo” in a completely vegan version, ideal for snacks and breakfast.

Hide Recipe Details

Ingredients:
  • 1 cup of water.
  • ⅓ cup of oil or olive oil.
  • ½ teaspoon of garlic powder.
  • 1 ½ cups of sweet tapioca starch.
  • 300g of tofu.
  • 1 ½ cups of sour tapioca starch.
  • 1 tablespoon of salt.
Instructions:
  1. First, in a blender, blend the tofu with the water and salt.
  2. Next, in a large bowl, mix all the ingredients until you get a smooth dough.
  3. If it’s too dry, add a little more water (add it gradually).
  4. If it’s too wet, add a little more of the tapioca starches.
  5. Grease a large baking sheet with oil, shape the dough into small balls, and place them on the sheet, making sure they don’t stick to each other.
  6. Freeze for at least 4 hours.
  7. If you are not going to bake all the units, transfer the rolls to a container with a lid and keep them in the freezer.
  8. Finally, grease a baking sheet with oil and flour (or use a silicone mat or a non-stick pan) and bake for 25 to 35 minutes at 220°C (425°F) (or until the rolls start to turn golden brown).

4

Hearts of Palm Bobó.

A classic Brazilian dish reinvented in a vegan version, with the creaminess of hearts of palm and remarkable seasonings.

Hide Recipe Details

Ingredients:
  • 1/2 dessert spoon of ghee butter or sunflower oil.
  • 1 small red onion, finely chopped.
  • 3 ripe tomatoes, diced.
  • 1 “dedo de moça” pepper, finely chopped and seeded, to taste.
  • 500g of peeled cassava (yuca).
  • 1 dessert spoon of grated ginger.
  • 1/2 teaspoon of hot paprika.
  • 1/2 teaspoon of turmeric.
  • 1/2 dessert spoon of cumin powder.
  • 200g of hearts of palm, thinly sliced.
  • 1 teaspoon of coarse salt.
  • 1 handful of chopped cilantro.
Instructions:
  1. In a pot, place the hearts of palm, coarse salt, and 1/2 liter of water.
  2. Bring to a medium heat until the hearts of palm are soft.
  3. Drain the water and set the hearts of palm aside.
  4. Cook the cassava separately and set it aside.
  5. Meanwhile, in another pan, heat the ghee butter and add the cumin.
  6. When it starts to foam, add the ginger and the “dedo de moça” pepper.
  7. Sauté for about two minutes and then add the powdered spices.
  8. Add the onion and sauté until golden.
  9. Then, add the tomatoes and cook them until they start to break down.
  10. Add the salt and turn off the heat.
  11. Let it cool and blend the mixture in a blender with the reserved cassava.
  12. Pour it back into the pan, add the hearts of palm, and let it cook for five minutes over low heat.
  13. Serve immediately with chopped cilantro on top.

6

Lentil Burger:

A homemade and nutritious burger, made with lentils, ideal for a healthy and flavorful meal.

Hide Recipe Details

Ingredients:
  • 250 g of cooked lentils.
  • 1 medium onion, chopped.
  • 1/2 cup of chopped “cheiro verde” (parsley and scallions).
  • ½ cup of cassava flour.
  • Smoked paprika to taste.
  • Black pepper to taste.
  • A pinch of turmeric.
  • A pinch of salt.
Instructions:
  1. Cook the lentils. You can discard the cooking water, but you don’t need to dry them completely; just remove the excess, as the moisture is important to keep the burger soft.
  2. Next, add the onion, “cheiro verde,” smoked paprika, turmeric, black pepper, and salt.
  3. Then, add the cassava flour little by little, until it reaches a moldable consistency.
  4. Divide the mixture into five equal parts and rub a little oil on your hands.
  5. Shape the burgers to be about 1.5 cm thick.
  6. Place the burgers on a greased baking sheet or one lined with parchment paper and put them in the freezer for one hour.
  7. Carefully remove them, fry in a non-stick skillet with a drizzle of oil, and flip when they are golden brown. It’s ready!
  8. Note: Want to bake them? You can do that too! Just leave them in the oven for about 40 minutes at 180°C (350°F), keeping an eye on them until they are golden brown.

8

Carrot Pâté: or Carrot Spread:

A creamy and flavorful pâté, made with carrots, ideal to accompany toast, bread, and sandwiches.

Hide Recipe Details

Ingredients:
  • 2 carrots.
  • 1 onion.
  • 2 ripe tomatoes.
  • 2 cloves of garlic.
  • 300g tofu (optional).
  • 1 Bell pepper.
  • 2 tablespoons of olive oil.
  • 1 tablespoon of mustard.
  • 1 tablespoon of vinegar.
  • Pinch of salt.
Instructions:
  1. Roughly chop the carrot, onion, bell pepper, garlic, and tomato.
  2. In a pot, add water and wait for it to boil.
  3. Add the chopped items and wait for them to cook. After they are cooked, discard the water.
  4. Blend all the cooked ingredients in a blender or with the help of a food processor.
  5. When the mixture has a “paste-like” consistency, add the tofu, vinegar, olive oil, mustard, and salt.
  6. Keep refrigerated for up to three days.

10

Hummus Pâté: or simply Hummus:

A classic of Arab cuisine, this chickpea pâté is versatile and delicious, perfect to accompany various dishes.

Hide Recipe Details

Ingredients:
  • 300 g of chickpeas.
  • Juice of 1 lemon.
  • 1 clove of garlic, peeled.
  • Tahini (sesame paste) to taste.
  • Olive oil to taste.
  • Salt and ground black pepper to taste.
Instructions:
  1. Place the chickpeas in a bowl and cover them with water. Let them soak for at least four hours.
  2. Drain the soaking water and transfer the chickpeas to a large pot. Cover the chickpeas with 1 liter of water.
  3. Bring the pot to high heat and let it cook for approximately 50 minutes or until soft, but be careful not to let them fall apart.
  4. When the chickpeas are cooked, remove them from the heat. Drain the water, but not all of it – a portion will be used to blend the chickpeas.
  5. Remove the skins from the chickpeas with your hands and discard them.
  6. In a food processor, blend the peeled chickpeas, garlic, lemon juice, and tahini. Season with salt and ground black pepper. Add the cooking water little by little and blend until you get a smooth paste. The consistency should be that of a thick pâté.
  7. Remove the hummus from the processor and place it on a plate. If you wish, drizzle olive oil over the paste or decorate with hot paprika or parsley.
  8. Serve with Syrian bread (pita bread).
  9. Store under refrigeration for a maximum of three days.

12

Virada Vegan:

A refreshing and nutritious salad, with quinoa and fresh vegetables, ideal for a light and complete meal.

Hide Recipe Details

Ingredients:
  • 1 cup of quinoa.
  • 2 cups of vegetable broth.
  • 1 cup of fresh peas.
  • 1/2 cup of chopped Brazil nuts.
  • 1/4 cup of chopped parsley.
  • Juice of 1 lemon.
  • Olive oil to taste.
  • Salt and black pepper to taste.
Instructions:
  1. Wash the quinoa well and cook it in the vegetable broth until it’s dry and soft.
  2. In a bowl, mix the cooked quinoa, peas, Brazil nuts, and parsley.
  3. Season with lemon juice, olive oil, salt, and black pepper. Mix well and serve.

14

Vegan Chocolate Mousse:

An indulgent and guilt-free dessert, this vegan chocolate mousse is creamy and rich in flavor.

Hide Recipe Details

Ingredients:
  • 1 ripe avocado.
  • 1/2 cup of cocoa powder.
  • 1/4 cup of maple syrup or agave.
  • 1 teaspoon of vanilla extract.
  • A pinch of salt.
  • Red berries for decorating (optional).
Instructions:
  1. In a food processor, place the avocado, cocoa powder, maple syrup, vanilla extract, and the pinch of salt.
  2. Process until you get a smooth and creamy mixture, scraping the sides of the processor if necessary.
  3. Transfer the mousse to individual bowls and refrigerate for at least 30 minutes before serving.
  4. Decorate with red berries, if desired.

16

Homemade Bread with Seeds:

A nutritious and flavorful homemade bread, with the crunch of seeds, ideal to accompany your meals.

Hide Recipe Details

Ingredients:
  • 500g of all-purpose flour.
  • 10g of salt.
  • 5g of dry active yeast.
  • 350ml of warm water.
  • 2 tablespoons of olive oil.
  • 2 tablespoons of mixed seeds (chia, sunflower, flaxseed).
Instructions:
  1. In a large bowl, mix the flour, salt, and yeast.
  2. Add the warm water and olive oil. Mix with your hands or in a stand mixer with a dough hook until you have a smooth and elastic dough.
  3. Add the mixed seeds and incorporate them into the dough.
  4. Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it is smooth and soft.
  5. Place the dough in a bowl greased with olive oil, cover with a cloth, and let it rise in a warm place for about 1 hour, or until it doubles in volume.
  6. After it has risen, remove the dough from the bowl and shape it into your desired loaf form.
  7. Place the loaf on a greased and floured baking sheet, cover again, and let it rise for another 30 minutes.
  8. Preheat the oven to 200°C (400°F). Bake the bread for about 30-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
  9. Remove from the oven and let it cool on a wire rack before slicing.

18

Quinoa Salad:

A light and nutritious salad, rich in protein and fiber, ideal for a healthy and refreshing meal.

Hide Recipe Details

Ingredients:
  • 1 cup of quinoa.
  • 2 cups of water.
  • 1 cucumber, chopped.
  • 1 tomato, chopped.
  • 1/2 red onion, chopped.
  • 1/4 cup of chopped parsley.
  • Juice of 1 lemon.
  • Olive oil to taste.
  • Salt and black pepper to taste.
Instructions:
  1. Rinse the quinoa well under running water. In a saucepan, combine the quinoa and water. Bring to a medium heat and cook until the water is absorbed and the quinoa is soft and fluffy.
  2. Let the quinoa cool completely.
  3. In a large bowl, mix the cold quinoa, cucumber, tomato, red onion, and parsley.
  4. Season with lemon juice, olive oil, salt, and black pepper. Mix well and serve.

20

Homemade Almond Milk:

A creamy and versatile plant-based milk, made at home with almonds, perfect for drinks, cereals, and recipes.

Hide Recipe Details

Ingredients:
  • 1 cup of raw almonds.
  • 3 cups of filtered water.
  • Natural sweetener to taste (optional).
  • Vanilla extract to taste (optional).
Instructions:
  1. Soak the almonds in water for at least 8 hours or overnight. Discard the soaking water.
  2. In a blender, combine the drained almonds and the 3 cups of filtered water.
  3. Blend on high speed for 1-2 minutes, until you get a whitish, smooth liquid.
  4. Strain the almond milk using a clean kitchen towel, a nut milk bag, or a fine-mesh sieve, squeezing well to extract all the liquid.
  5. If desired, add a natural sweetener and vanilla extract and mix.
  6. Transfer the almond milk to a glass bottle and store it in the refrigerator for up to 3-4 days. The leftover almond pulp can be used in other recipes, such as for flour or to make cakes and cookies.

Recipes​

Click here

weight loss

Click here

Diabetes

Click here
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health
  • Health

It’s never too late to take care of your health.

Join The club

Get updates on special events and receive your first drink on us!

© 2025 MyVeganish. All rights reserved. No part of this website may be reproduced without prior permission.