Vegan food doesn’t have to be boring or tasteless, and there are myriad tasty and healthy ingredients that can be combined in unique and delicious ways. These ten vegan recipes showcase some of the variety and excitement that can be found in plant-based meals, including dishes such as spicy mango-avocado salad, vegan mac and cheese, and beet burgers. From soups and salads to comfort foods and savory entrees, these recipes demonstrate that vegan dishes can be both enjoyable and satisfying.

10 Delicious Vegan Recipes You’ll Love

Many individuals shy away from veganism assuming it simply involves ‘boring salad bowls.’ But this could not be further from the truth. Veganism has a wealth of tasty and healthy ingredients, which can be combined in unique and delicious ways. Here are ten vegan recipes you will love.

1. Spicy Mango-Avocado Salad

Ingredients

• 1 large mango
• 1 medium-sized avocado
• 2 cups mixed salad greens
• 1/2 red bell pepper, diced
• 2 tablespoons lime juice
• 1 teaspoon honey or agave nectar
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Peel and cut the mango and avocado into small cubes.
2. Mix the mixed greens, mango, avocado, diced red bell pepper, and lime juice in a large salad bowl.
3. Drizzle with honey or agave nectar and sprinkle with chili powder, salt, and pepper.
4. Mix all ingredients together and serve immediately.

2. Vegan Chili

Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 carrots, diced
• 2 celery stalks, diced
• 2 14.5-ounce cans diced tomatoes
• 1 15-ounce can red kidney beans, drained
• 1 15-ounce can black beans, drained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and garlic and cook until the onions are translucent.
3. Add the carrots and celery and cook until they are slightly softened.
4. Add the canned tomatoes, red kidney beans, black beans, chili powder, cumin, salt, and pepper.
5. Bring the chili to a simmer and let it cook for at least 30 minutes to let the flavors combine.
6. Serve with vegan cheese, vegan sour cream, and crackers.

3. Vegan Lasagna

Ingredients

• 1 16-ounce package lasagna noodles
• 2 cups vegan mozzarella cheese
• 1 cup vegan ricotta cheese
• 1 16-ounce can diced tomatoes
• 1/2 cup chopped fresh basil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the lasagna noodles according to package instructions, then set aside.
2. Preheat the oven to 375°F.
3. Mix the vegan mozzarella cheese, vegan ricotta cheese, canned diced tomatoes, chopped fresh basil, garlic powder, salt, and pepper together in a bowl.
4. Spread a thin layer of the cheese mixture on the bottom of a baking dish.
5. Layer the cooked lasagna noodles over the cheese until you reach the top of the pan.
6. Top the lasagna with the remaining cheese mixture.
7. Cover the baking dish with foil and bake for 30 minutes.
8. Remove the foil and continue baking for another 10-15 minutes or until the cheese is melted and bubbly.
9. Let the lasagna cool for a few minutes before serving.

4. Vegan Mac and Cheese

Ingredients

• 1 pound elbow macaroni
• 2 cups vegan cheddar cheese
• 1 1/2 cups unsweetened almond milk
• 2 tablespoons vegan butter
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the macaroni according to package instructions, then set aside.
2. In a large pot, melt the vegan butter over medium heat.
3. Add the unsweetened almond milk, nutritional yeast, garlic powder, salt, and pepper.
4. Stir until the ingredients are well combined.
5. Add the vegan cheddar cheese, and stir until melted.
6. Add the cooked macaroni to the pot and stir until the macaroni is well-coated in cheese.
7. Serve immediately.

5. Vegan Shepherd’s Pie

Ingredients

• 1 1/2 pounds potatoes, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can lentils, drained and rinsed
• 1 can corn, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Boil the cubed potatoes until they are soft, then mash them with the butter and salt to taste.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onions and garlic and sauté until the onions are translucent.
5. Add the drained lentils, corn, and canned diced tomatoes to the skillet.
6. Sauté for another 5-7 minutes, seasoning with salt and pepper to taste.
7. Transfer the lentil mixture to a baking dish.
8. Spread the mashed potatoes over the top of the lentil mixture.
9. Bake in the oven for 20-25 minutes until the potatoes are golden brown.
10. Let cool for a few minutes before serving.

6. Vegan Curry

Ingredients

• 1 onion, chopped
• 1 carrot, diced
• 2 potatoes, peeled and cubed
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the diced carrots and cubed potatoes to the pot.
4. Sauté for 5-7 minutes until the vegetables have softened.
5. Add the canned chickpeas, canned diced tomatoes, curry powder, cumin, salt, and pepper.
6. Reduce heat to low, cover the pot, and let cook for at least 30 minutes to let the flavors blend.
7. Serve over rice or with naan.

7. Vegan Risotto

Ingredients

• 2 cups arborio rice
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the arborio rice and stir until the rice is coated in the olive oil.
4. Pour in the dry white wine, and stir until it is absorbed into the rice.
5. Add the vegetable broth in batches, stirring until each batch is absorbed into the rice.
6. Stir in the nutritional yeast, salt, and pepper.
7. Keep stirring the risotto until the rice is creamy and tender.
8. Serve immediately.

8. Vegan Black Bean Bowls

Ingredients

• 2 cups cooked black beans
• 1/2 cup quinoa
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• Cilantro, chopped
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions.
2. In a large bowl, mix the black beans, cooked quinoa, diced avocado, halved cherry tomatoes, cilantro, salt, and pepper.
3. Mix everything together until the ingredients are well combined.
4. Serve immediately.

9. Vegan Beet Burgers

Ingredients

• 1 beet, peeled and grated
• 1 can black beans, drained and rinsed
• 1/2 cup oat flour
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the grated beet, drained black beans, oat flour, paprika, salt, and pepper.
3. Mix everything together until the ingredients are well combined.
4. Form the mixture into patties and place them on a lined baking tray.
5. Bake in the oven for 20-30 minutes until the patties are firm to touch.
6. Serve with vegan buns, avocado, tomato, and lettuce.

10. Vegan Stuffed Peppers

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Cook the quinoa according to package instructions.
4. In a large mixing bowl, combine the cooked quinoa, canned diced tomatoes, drained black beans, chili powder, salt, and pepper.
5. Mix everything together until the ingredients are well combined.
6. Spoon the quinoa mixture into each bell pepper until they are full.
7. Place the stuffed peppers on a baking tray, then bake in the oven for 30-40 minutes until the peppers are soft and slightly browned.
8. Let cool for a few minutes before serving.

In conclusion, vegan food does not have to be boring or tasteless. With these ten delicious vegan recipes, you will discover new ingredients, flavors, and techniques that make plant-based meals enjoyable and satisfying.