10 DIY Easy Healthy Vegan Recipes

Making a variety of vegetarian food is not difficult. Although only relying on plant-based ingredients, delicious and practical vegetarian food can be created. Try some of these easy healthy vegan recipes that can be cooked as a menu for you in your lovely kitchen.

1. Chimichurri Cauliflower Steaks

Chimichurri Cauliflower Steaks Healthy Vegan Recipes
thealmondeater.com

You should love the knife and fork dishes that feature vegetables! I tell you, this type of food can turn even the biggest carnivores into vegetarian fans. This delicious cauliflower steak recipe is a vegan dinner alternative that even loyal meat eaters will like.

For the recipe for cooking Chimichurri Cauliflower Steaks, we took it from goodhousekeeping.com

Ingredients

  • 1 large head cauliflower
  • 1 tsp. ground cumin
  • 5 tbsp. canola oil
  • 1/4 c. loosely packed cilantro, finely chopped
  • 1/4 c. loosely packed fresh parsley leaves, finely chopped
  • 3 tbsp. red wine vinegar
  • 1 small clove garlic, crushed with press
  • 1 jalapeño chile, seeded and finely chopped

Directions

  1. Trim leaves and any excess stem from cauliflower. Stand cauliflower on stem end and slice off about ¼ inch. Cut 2 slices from center of cauliflower (each about 1 inch thick); reserve rounded wedges for another use.
  2. Combine cumin and 1 tbsp. canola oil. Brush all over cauliflower slices.
  3. Sprinkle with ¼ tsp. salt.
  4. In 12-inch oven-safe skillet, heat 2 tbsp. oil on medium-high until hot.
  5. Add cauliflower; cook 3 minutes. Turn slices over.
  6. Place skillet in 425°F oven; roast 15 to 20 minutes or until stem is tender when pierced with tip of paring knife.
  7. Meanwhile, stir together cilantro, parsley, vinegar, garlic, jalapeño, remaining 2 tbsp. oil, and ⅛ tsp. salt.
  8. Spoon herb sauce onto finished “steaks.”

2. Vegan Butternut Squash Mashed Potatoes

Creamy Butternut Squash Mashed Potatoes Healthy Vegan Recipes
foodheavenmadeeasy.com

This vegan butternut squash gets a little extra sweetness from the drizzle of maple syrup. Bake and eat plain, or blitz into a smooth and soft puree. These Butternut squash mashed potatoes are perfect for a classic vacation. Butternut squash adds sweetness and beautiful color to mashed potatoes! We may all have seen thousands of mashed potato recipes, so what can we do to add a little fun to the dish? Mix potatoes with butternut squash!

For recipes for cooking Vegan Butternut Squash Mashed Potatoes sourced from healthynibblesandbits.com

Healthy Vegan Recipes

  • 2 pounds (900g) butternut squash*
  • 2 pounds (900g) russet potatoes
  • 3 tablespoons butter, cut into small cubes
  • 1/2 cup (120ml) low-fat milk
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped sage
  • salt and pepper to taste

Directions

  1. Peel and seed the butternut squash. Chop into 1/2-inch cubes. Peel russet potatoes and chop into 1/2-inch cubes. Place the butternut squash and potatoes into a pot. Fill the pot with enough water to cover everything. Add 1 teaspoon of salt and bring the water to boil. Let everything simmer for about 10 minutes until the potatoes can be easily pierced with a fork.
  2. Drain the squash and potatoes and return them back to the pot. Mash the squash and potatoes using a potato masher. Add the butter cubes and stir until the butter melts. Add milk and stir until well incorporated. Season the mashed potatoes with salt and pepper to taste. Mix in chopped chives and sage. Serve immediately.

3. Cucumber-Melon Soup

Cucumber-Melon Soup Healthy Vegan Recipes
pleaseconsider.com

This one-pot gazpacho combines cold cucumbers with sweet honey for total vegans. Really delicious soup. This Melon Cucumber Soup is a wonderfully refreshing treat on these beautiful summer days. Melon is the main sweet taste and abundant fresh cucumbers. So simple and fast to make, just a little cutting, and combining almost instant gratification! Buttermilk (or yogurt) adds good wealth, but it still tastes very delicious without it.

Maybe this recipe helps you in the cooking process, taken from goodhousekeeping.com

Healthy Vegan Recipes

  • 1 lb. English cucumbers, cut into pieces, plus more for serving
  • 1/2 small honeydew melon, seeded and rind removed (about 1 pound), cut into pieces
  • 1/2 c. flat-leaf parsley
  • 3 tbsp. red wine vinegar
  • 1 tbsp. fresh lime juice
  • 2 tsp. sugar
  • Kosher salt and pepper
  • Watercress, for serving

Directions

  1. In blender, puree cucumbers, melon, parsley, vinegar, lime juice, sugar, and 1/2 teaspoon salt until smooth.
  2. Refrigerate at least 1 hour and up to overnight. Serve topped with watercress, sliced cucumber, and cracked pepper.

4. Mushroom-Quinoa Burger

Mushroom-Quinoa Burger Healthy Vegan Recipes
tasteloveandnourish.com

We promise it’s not like sad and frozen vegetarian bread. This delicious black bean and quinoa vegetable burger is a healthy, satisfying homemade alternative to store-bought vegetarian burgers. And they only need 25 minutes of active time to prepare, so even though they are special enough to entertain, they are fast enough for dinner on weekdays.

As for the cooking process, sourced from deliciouseveryday.com

Healthy Vegan Recipes

  • 150 g quinoa
  • 1 1/2 cups water
  • 1/2 tsp fine sea salt
  • 1 brown onion peeled and diced
  • 3 cloves garlic minced
  • 200 g button mushrooms finely chopped (7oz)
  • 2 tbs soy sauce, gluten-free variety if needed
  • 2 tsp fresh thyme leaves roughly chopped
  • 1 tbs parsley finely chopped
  • 60 g wholemeal breadcrumbs (2oz)
  • 2 eggs beaten
  • salt and pepper to taste
  • olive oil for frying

Garlic and Thyme Mayonnaise:

  • 1 1/4 cups neutral-flavored oil such as canola oil
  • 2 cloves garlic peeled
  • 2 whole eggs
  • 3 tbsp of lemon juice
  • 1 tsp of dijon mustard
  • 1/2 tsp salt
  • 1 tsp fresh thyme leaves chopped
  • pepper to taste

Instructions

  1. To make the mayonnaise place the garlic cloves in a saucepan along with the oil. Place over a low heat for 20 minutes to infuse and slowly cook the garlic. Set aside to cool completely.
  2. Place all of the ingredients except the thyme leaves into a narrow jug or bowl. Use a stick or immersion blender to combine the ingredients. You’ll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined. You can see step by step photos of the process here.
  3. Taste and adjust the seasonings as necessary. Refrigerate.
  4. Rinse the quinoa well in a fine-mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. I’ve found Australian Organic Quinoa cooks particularly quickly (12 minutes), others take up to 20 minutes or even longer. Check after 12 minutes to see if the quinoa is tender and you can see the little quinoa curlicues. Set aside to cool.
  5. Heat a large frying pan over medium-low heat and 2 tsp olive oil and add the onions cook until lightly golden. Remove from the pan and place in a large bowl. Increase the heat to medium-high and add another 2 tsp of olive oil. When the pan has come to heat add the mushrooms, garlic, and thyme and cook for 2 minutes. Add the soy sauce and cook for a further 2 minutes or until the liquid has almost evaporated. Place in the same bowl as the onions and leave to cool.
  6. Add the cooled quinoa to the bowl along with the onions and mushrooms. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beaten egg and mix until well combined.
    Form the mixture into patties (I find I get around 10 patties out of the mixture) and refrigerate for 30 minutes.
  7. Return the frying pan to medium-low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 7 to 10 minutes on each side until golden brown.
  8. Enjoy the burgers on fresh bread tools topped with a slice of cheddar cheese along with your favorite salad toppings and a dollop of garlic and thyme mayonnaise or ketchup.

5. Roasted Veggie Pitas with Avocado Dip

roasted veggie pitas with avocado dip Healthy Vegan Recipes
pinchofyum.com

Crispy and baked beans are new croutons. You hear it here first, friend. Big fans of all cilantro here. And this avocado sauce is that. Cilantro and spices used in roasted vegetable respect at another level. Oh, and yes, there is no meat in this recipe. You will not miss it! After one packet of tape is complete, that’s the stuffing. Do not underestimate the power of whole-wheat pita.

Want to know the recipe, follow the steps below! (source: pinchofyum.com)

Healthy Vegan Recipes

for the avocado dip

  • 2 ripe avocados
  • 1–2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
  • 2 tablespoons olive oil
  • 2 tablespoons water (more as needed)
  • a handful of cilantro
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • half of a Serrano pepper (more or less
    depending on how much heat you want)
  • juice of one lime

for the roasted veggies

  • 2 heads cauliflower, cut into small florets
  • 2 14-ounce cans chickpeas, rinsed and drained
  • 1–2 teaspoons chili powder
  • 1–2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper if you want spicy
  • oil oil for drizzling
  • salt and pepper to taste
  • 8 small whole-wheat pitas
  • Greek yogurt for topping

Instructions

  1. Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
  2. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
  3. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies.
    Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.

6. Butternut Squash Lentil Stew

Butternut Squash Lentil Stew
bromabakery.com

Make this in your Instant Pot for the easiest (and heaviest) family dinner. This soup recipe to warm fingers and toes were cold with seasonal flavors of butternut squash sweet and savory lentils.

For the recipe, we took it from ambitiouskitchen.com

Healthy Vegan Recipes

  • 1 tablespoon olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 1/2 cups organic low sodium vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 cups cubed butternut squash (from about 2 pounds butternut squash)
  • 1 cup green lentils, rinsed well
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Fresh juice of 1/2 a lemon
  • 1/3 cup chopped cilantro
  • Optional: a few basil leaves, chopped

Instructions

  1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
  2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
  3. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
  4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren’t vegan. Makes 4 servings – about 2 cups each.

7. Asian Sesame Zucchini Noodles

Vegan Asian Sesame Zucchini Noodles
slenderkitchen.com

This stir-fry uses zucchini noodles instead of ordinary noodles, making them vegetarian and gluten-free. Are you a “zoodle” fan? Do you know what that means? Zucchini noodles or “Zoodles” have become a popular alternative to noodles. Sometimes people replace it because of a gluten allergy or because they are on a “low carb” diet. I make it because I feel it tastes good and is a healthy way to add more vegetables to any food. I used a sauce similar to the one in my Sesame Noodle recipe, which was AMAZING.

Based on goodhousekeeping.com, the recipe for cooking Asian Sesame Zucchini Noodles is as follows.

Healthy Vegan Recipes

  • 1/4 c. packed fresh cilantro, finely chopped
  • 3 tbsp. seasoned rice vinegar
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic, crushed with press
  • 2 tsp. crushed red pepper
  • 2 tsp. sugar
  • 3 medium zucchini, spiralized

Directions

  1. In a large bowl, whisk cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
  2. Add zucchini; toss until well-combined. Serve immediately.

8. Healthy Vegan Recipes Chilli Crispy Tofu Bowl

Vegan Chilli Crispy Tofu Bowl
fullofplants.com

Topped with spicy red chili sauce, fried tofu brings a crispness to the cucumber and bowl of quinoa filled with cashew. Know it’s on the menu today! And that is the bomb! When I say it’s a bomb I mean an explosion of taste and texture. What we have here is crispy tofu that has been fried until it is golden brown, coated with savory, spicy, and sweet chili sauce.

Most of you know tofu can taste good if it is well prepared, but if you are one of the few haters who know that it is a soft and tasteless piece of cardboard, you have not tried this recipe. Easy to make, doesn’t need to be hard to find ingredients, and is ready in less than 40 minutes!

9. Rainbow Veggie Kabobs

Vegan Rainbow Veggie Kabobs
twohealthykitchens.com

Believe us, you will definitely want to make room on the grill for these colorful skewers filled with squash, mushrooms, tomatoes, and more vegetables that you choose.

The following recipes we copy from fullofplants.com

Healthy Vegan Recipes

FRIED TOFU

  • 9 ounces firm tofu
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp chili powder
  • oil for frying

SPICY SWEET CHILI SAUCE

  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup1 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp chili powder
  • 1/2 tsp cornstarch

BOWLS

  • 1 cup cooked brown rice
  • 1 avocado
  • chopped green onions, carrots, sesame seeds

Instructions

  1. Start by cooking the rice: Bring a large pot of water to a boil, add about 1/2 cup rice and cook according to the package instruction.
  2. While the rice is cooking, drain the tofu: place it on a layer of three or four kitchen paper towels, top with another layer of kitchen paper towels, and press firmly to remove excess water.
  3. Cut it into 2-inch cubes. Transfer the cubes to a baking dish. Add the cornstarch, salt, and chili powder, and mix to coat the tofu evenly.
  4. Heat about 1 inch of oil in a large saucepan, or deep skillet. Once hot, carefully add the tofu, one cube at a time to make sure they don’t stick to each other. Fry for about 3 minutes. Flip the tofu cubes halfway through frying and cook for another 2-3 minutes, or until golden brown and crispy.
  5. Transfer to a plate lined with paper towels to drain excess oil. Set aside.
  6. Combine all the sauce ingredients in a medium saucepan. Heat over medium heat, stirring regularly until it starts to slightly thicken. Add the fried tofu and stir to coat.
  7. Bowls: Divide the cooked brown rice between two bowls, top with sliced avocado, chili tofu, green onions, raw veggies like carrots or cucumber, and sesame seeds. Serve immediately.

10. Pesto Pasta Healthy Vegan Recipes

Healthy Vegan Recipes Pesto Pasta
recipetineats.com

Switch to Parmesan-free vegan pesto sauce (this one is our favorite!) For a pasta dish that everyone can enjoy.

For the recipe, we took it from jessicainthekitchen.com

Healthy Vegan Recipes

Pasta and tomatoes

  • 8 ounces of pasta
  • ½ cup pesto, homemade – below or store-bought
  • 2-4 tablespoons pasta water
  • ½ tablespoon coconut oil
  • 2 cups grape or cherry tomatoes, sliced
  • Salt and pepper to taste
  • Vegan parmesan cheese, homemade or store-bought

Basil Pesto

  • 2 1/2 cups basil, stemmed and washed
  • 1/3 cup walnuts
  • 2 tablespoons vegan parmesan cheese
  • 3 cloves garlic
  • 1 tablespoon lime juice
  • 1/2 teaspoon coarse salt
  • 1/3 cup olive oil
  • 1/2 teaspoon pepper, adjust to taste

Instructions

  1. Bring a pot of salted water to a boil. Cook the pasta to the box or package’s directions.
  2. While the pasta is boiling, heat the coconut oil to a pan over medium-high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst about 5 minutes.
  3. While the tomatoes are cooking down, prepare the pesto.
  4. Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour the excess into a jar, and use ½ cup for the dish.
  5. Strain the cooked pasta, saving a few tablespoons of the pesto is too thick on the pasta. Add the pasta to the pan with the tomatoes, and then pour the pesto on, stirring in. Add the pasta water if necessary.

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