Easy Homemade Vegan Recipes

By Foodism Team

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Now more than ever, we are in need of a great recipe book for veganism! Veganism has emerged as a growing trend and many people all around the world have been dedicated to this lifestyle. But that has not made a difference in the limitations of the lifestyle. Many people are unable to access recipes they used to love. If there is something about food, it is that food is for everyone. With this in mind, let’s head over to a few easy and simple vegan recipes!

1- Veg Biryani

This is a great vegan recipe for beginners!

Ingredients

  • 2 cups white basmati rice 
  • 2 tablespoons olive oil (or sub ghee or coconut oil)
  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup diced carrot ( or use match sticks)
  • 4 garlic cloves, rough chopped
  • 2 teaspoons fresh ginger, grated or use ginger paste
  • 1 tablespoon cumin ( or whole seeds)
  • 1 tablespoon coriander (or whole seeds, cracked open)
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon (or one cinnamon stick)
  • 1/2 teaspoon cardamom (or 3 crushed cardamom pods)
  • 1/2 teaspoon ground turmeric
  • 2 bay leaves
  • 1 star anise pod (optional)
  • 4 cups veggie stock ( or chicken stock)
  • 3/4 teaspoon salt, more to taste
  • 1 can chickpeas, drained, rinsed
  • 1/2 cup raisins
  • Garnish: 1/4 cup cashews and chopped parsley or cilantro

Serve with Cilantro Mint Chutney  (vegan adaptable!) 

 

Instructions

Soak rice in a bowl of hot water while you prep ingredients.

In a large skillet, or shallow  Dutch oven, heat oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and saute 4-5 minutes. Remove one cup of the mixture and set aside.

Add spices and bay leaf, and stir one minute, toasting the spices. Drain the rice and add it along with veggie stock and salt.

Top with chickpeas, raisins and the cup of veggies you set aside. Bring to a simmer over high heat, then lower heat to low. Cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid.  This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.

Simmer on low 20-30 minutes or until the rice has soaked up the liquid. See notes.

While it is simmering make the Cilantro Mint Chutney

Uncover the Vegetarian Biryani and fluff it up with a fork. Top with the toasted cashew and cilantro.  Serve with any vegan Chutney.

 

2- Thai Red Curry

Here is another Simple Vegan recipe!

Ingredients 

  • 1-2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced into 2 inch slices
  • 1 yellow bell pepper, thinly sliced into 2 inch slices
  • 2 medium carrots, peeled and cut into matchsticks or small rounds
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 1/2 tablespoons Thai red curry paste
  • 1 15-oz can full fat coconut milk
  • 1/2 cup water
  • 2 cups thinly sliced kale OR spinach
  • 2 medium roma tomatoes, diced
  • 2 teaspoons pure maple syrup
  • 1 tablespoon low sodium soy sauce (tamari for gluten-free)
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 4 cups cooked white or brown rice
  • Sriracha hot sauce, fresh chopped basil or cilantro

Instructions

First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.

Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.

Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.

To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened. 

Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.

Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!

 

3- Falafel Burgers

Ingredients

  • 400g can chickpeas, rinsed and drained
  • 1 small red onion, roughly chopped
  • 1 garlic clove, chopped
  • a handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread, to serve
  • 200g tub tomato salsa, to serve
  • green salad, to serve

Instructions

Drain the chickpeas and pat dry with kitchen paper. 

Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. 

Blend until fairly smooth, then shape into four patties with your hands.

Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. 

Serve with the toasted pitta bread, tomato salsa and green salad.

For easy vegan meals, head over to our recipe blog right here!