Here are some of my go to favorites that I have found since March that I love!!
Many of these recipes are from the cookbook, Oh She Glows, by Angela Liddon. I also find quick, easy, but super delicious recipes from The Minimalist Baker on her website.
Black Bean and Sweet Potato Enchiladas – I make double and freeze one. A tip to make it easier, buy pre-made enchilada sauce, but hers is really good and easy to make! I seriously haven’t made a bad recipe from her, ever!
Lentil Walnut Loaf – Ok so this one is pretty labor intensive BUT so worth it! I usually make THREE because it takes so long and freeze two of them. Make sure it sits out in the fridge overnight and all day to thaw before baking.
Vegan Chili – This is vegetarian, but I take out cheese to make it vegan. Also, get the “beef” crumbles in the frozen food section called Beyond Beef. I like theirs the best and its great for protein, without soy!
Vegan Pad Thai – My friend Catherine made this for me when I had surgery, then again recently and it’s delicious. Double it, you will want leftovers to eat for a few days I promise! Non vegans can add eggs, chicken, etc. Because I only eat organic soy, I always use Coconut aminos in lieu of soy sauce OR you can also use Tamari (it has soy) and theres a Gluten free Tamari or organic versions too. Also, I leave out the peppers because I don’t like them and no need to spiralize the zucchini, just cut it up.
Vegan Cauliflower Fried Rice – I sometimes mix these two recipes – here and here. They are both delicious!! Also, I love how she bakes the tofu before cooking it. It makes such a difference that way! In lieu of tofu, you could also do tempeh, which is my favorite! OR add eggs for extra protein and cooked, diced chicken. Also, I use frozen mixed veggies and frozen riced cauliflower and that makes this recipe SOOOOO easy. Whole Foods also has a delicious Peanut Sauce that I like to use too.
Maple Balsamic Tempeh – This is delicious. Can be eaten alone or on salad. Endless options and fermented tofu is so good for you!! Again, make sure its organic and don’t be intimidated by tempeh, just try it!
Fall Shredded Brussel Sprouts Salad – This would go great with the tempeh recipe above. This salad is more like a side, but so good!
Roasted Cauliflower Tacos with Chipotle Romesco – This. y’all its so good!! Took me exactly 30 minutes to cook the whole thing last night!! I added black beans too.
Veggie Burgers – These are perfect burgers, even my husband LOVES them. We eat them piled with cooked onions or avocado and barbecue sauce instead of ketchup. I always make extra and freeze them.
and… I really want to make this! She made a huge fuss about how delicious it was a few weeks ago on Instagram. Time for me to try it!
I have one more post coming up soon where I’ll add a few more recipes and some snack that I love.
Now go cook something vegan!!
Carly Wisnewski 