3 Vegan Recipes You’ll Love

Vegan eating is becoming increasingly popular in the midst of high meat prices, dietary restrictions, or even lactose intolerance. What once was looked at as a restrictive, uninspired way of eating, has transformed into an exciting dietary change full of exotic flavor and pleasurable eating experiences.

Vegan Availability

Walk down the aisle at your local supermarket, and you may find an array of packaged foods with the Vegan symbol printed on the side of the box. Eating vegan is much easier to do nowadays, whether you’re looking for a convenient meal option, a dinner out, or a recipe to make at home.

Vegan recipes that are both nutritious and delicious are not hard to find. Looking for a place to start? Try these 3 vegan recipes you’re sure to love.

Sheet-Pan, Chipotle Portobello Tacos

from FeastingAtHome

author: Sylvia Fountaine

Portobello mushrooms have a feel and substance close to meat. It’s natural, mild flavor easily absorbs whatever seasoning you throw at it. Combine them with pickled onions and roasted red peppers, and you’re surely in for a treat. Get the full recipe here.

INGREDIENTS

2 extra-large portobello mushrooms

1 red bell pepper

½ onion - optional

Chipotle Marinade

1 tablespoon oil

2 tablespoons canned Chipotle in Adobo sauce (sauce only)

1 minced garlic clove (or ½ teaspoon granulated garlic)

½ teaspoon cumin

½ teaspoon coriander

Salt to taste

4 tortillas

1 can of refried black beans

Optional Garnish

Cilantro, pickled onions, vegan cilantro crema, guacamole, or sliced avocado

Tofu Pad Thai

from GoodHousekeeping

author: The Good Housekeeping Test Kitchen

The key to preparing tofu is to effectively drain it of excess moisture. This recipe offers a great suggestion: “slice tofu ½ inch thick. Place on a rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes.” If you don’t have a cast-iron skillet, a considerably heavy book or large pot will do.

Find the recipe for Tofu Pad Thai here.

INGREDIENTS

14 ounces extra-firm tofu, drained

2 tablespoons cornstarch

8 ounces of rice noodles

¼ cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons sweet chili sauce

Juice of 1 lime, plus lime wedges for serving

1 clove garlic, grated

1 tablespoon oil

1 red pepper, sliced

2 cups mung bean sprouts

2 scallions, thinly sliced

¼ cup chopped peanuts

Sweet Potato & Black Bean Veggie Burgers

from COOKIE + kate

Don’t turn your nose up at this combination until you try it. You will be pleasantly surprised! Sweet potatoes and black beans offer a mild complementary flavored that serve as a solid base for many a scrumptious topping. Find the full recipe here at cookieandkate.

INGREDIENTS

1.5 pounds sweet potatoes

⅓ cup uncooked millet or quinoa

1 cup old fashioned oats

1 can black beans, rinsed and drained

½ small red onion, diced

½ cup lightly packed fresh cilantro leaves, chopped

2 teaspoons cumin powder

1 teaspoon chili powder

1 teaspoon chipotle powder or smoked hot paprika

½ teaspoon cayenne powder

½ teaspoon salt

high-quality vegetable or coconut oil

whole-wheat hamburger buns (optional)

your favorite burger fixings

Photo by Gabrielle Cepella on Unsplash