20 Delicious We Cook Vegan Recipes Amazing

Ready to spice up your vegan cooking game? Whether you’re a seasoned plant-based pro or just dipping your toes into the world of vegan cuisine, our roundup of 20 Delicious Vegan Recipes is packed with mouthwatering ideas to delight your taste buds. From quick weeknight dinners to cozy comfort foods, these dishes are sure to inspire your next kitchen adventure. Let’s dive in and discover your new favorite meal!

Vegan Chocolate Avocado Mousse

Who knew avocados could transform into a decadent chocolate mousse? This vegan delight is as creamy as it is dreamy, perfect for satisfying your sweet tooth without the guilt.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup almond milk

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Slowly add the almond milk while the processor is running, until the mixture reaches a mousse-like consistency.
3. Transfer the mousse to serving dishes and chill in the refrigerator for at least 1 hour before serving.

The magic of this mousse lies in its velvety texture, achieved without any dairy or refined sugars. It’s a testament to how simple ingredients can create something truly luxurious.

Tip: For an extra touch of elegance, garnish with fresh berries or a sprinkle of cocoa powder before serving.

Quinoa and Black Bean Stuffed Peppers

These Quinoa and Black Bean Stuffed Peppers are a hearty, flavorful meal that’s as nutritious as it is delicious, perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand for 5 minutes.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in black beans, cumin, chili powder, and salt, cooking for another 2 minutes.
4. Fluff the quinoa with a fork and stir it into the skillet mixture. Spoon the filling into the bell peppers, then top with Monterey Jack cheese.
5. Bake for 25 minutes until the peppers are tender and the cheese is bubbly and golden. Garnish with fresh cilantro before serving.

The combination of fluffy quinoa, hearty black beans, and melted cheese creates a satisfying texture contrast, while the spices add a warm depth of flavor that’s irresistibly cozy.

Tip: For an extra kick, add a diced jalapeño to the skillet when sautéing the onion and garlic.

Sweet Potato and Chickpea Curry

Warm up your kitchen with this hearty Sweet Potato and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the sweet potatoes, chickpeas, diced tomatoes, coconut milk, and salt. Bring to a simmer.
4. Cover and cook on low heat for 20 minutes, or until the sweet potatoes are tender.
5. Stir in the fresh cilantro before serving.

The creamy coconut milk and sweet potatoes create a comforting base, while the spices add just the right amount of warmth.

Tip: For an extra kick, add a squeeze of lime juice before serving.

Vegan Lentil Soup

Warm up your kitchen with this hearty Vegan Lentil Soup, a comforting bowl packed with protein and flavors that meld beautifully together.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the spinach and lemon juice, cooking for an additional 2 minutes until the spinach is wilted.
5. Serve hot, garnished with a drizzle of olive oil if desired.

The lemon juice adds a bright finish to this earthy soup, making each spoonful a delightful contrast of flavors.

Tip: For a thicker soup, blend half of it before adding the spinach.

Roasted Cauliflower Tacos

These Roasted Cauliflower Tacos are a game-changer for taco night, offering a deliciously smoky and satisfying vegetarian option that even meat-lovers will adore.

Ingredients

• 1 large head cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through, until the edges are crispy and golden.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos by dividing the roasted cauliflower among the tortillas, then topping with avocado slices, chopped cilantro, and a squeeze of lime juice.

The magic of these tacos lies in the smoky roasted cauliflower, which gets irresistibly crispy edges while staying tender inside—a perfect contrast to the creamy avocado and fresh lime.

Tip: For an extra kick, drizzle with a little hot sauce or sprinkle with crumbled queso fresco before serving.

Vegan Mushroom Risotto

This creamy Vegan Mushroom Risotto is a comforting dish that’s surprisingly simple to make, with earthy mushrooms and arborio rice coming together for a luxurious meal.

Ingredients

• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Add the mushrooms and cook for 5 minutes, until they release their moisture and begin to brown.
4. Stir in the arborio rice, coating it with the oil and vegetables, and toast for 1 minute.
5. Pour in the white wine, stirring constantly until the liquid is absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes, until the rice is creamy and al dente.
7. Remove from heat and stir in the nutritional yeast, salt, and black pepper. Garnish with fresh parsley before serving.

The secret to this risotto’s depth of flavor lies in the slow addition of broth, which coaxes out the rice’s natural creaminess without any dairy.

Tip: For an extra umami kick, try adding a splash of soy sauce when sautéing the mushrooms.

Spicy Thai Vegan Pizza

Spice up your pizza night with this Spicy Thai Vegan Pizza, blending bold Thai flavors with the comfort of a classic pizza.

Ingredients

• 1 pre-made vegan pizza crust (12-inch)
• 1/2 cup vegan peanut sauce
• 1 cup shredded vegan mozzarella cheese
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1 tbsp sriracha sauce
• 1 tbsp olive oil
• 1 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 425°F and lightly brush the pizza crust with 1 tbsp olive oil.
2. Spread 1/2 cup vegan peanut sauce evenly over the crust, leaving a small border for the edges.
3. Sprinkle 1 cup shredded vegan mozzarella cheese over the sauce.
4. Top with 1/2 cup thinly sliced red bell pepper and 1/2 cup shredded carrots.
5. Drizzle 1 tbsp sriracha sauce over the toppings and sprinkle with 1 tsp crushed red pepper flakes for extra heat.
6. Bake for 12-15 minutes, until the cheese is melted and the crust is golden.
7. Remove from the oven and garnish with 1/4 cup sliced green onions and 1/4 cup chopped cilantro before serving.

The combination of creamy peanut sauce and spicy sriracha creates a unforgettable flavor explosion that’s perfect for those who love a little heat.

Tip: For an extra crunch, add a handful of crushed peanuts after baking.

Vegan Butternut Squash Mac and Cheese

Who says mac and cheese can’t be vegan and packed with flavor? This butternut squash version is creamy, dreamy, and totally plant-based.

Ingredients

• 1 small butternut squash, peeled and cubed (about 2 cups)
• 8 oz elbow macaroni
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil and roast for 25 minutes until tender.
2. While the squash roasts, cook the macaroni according to package instructions. Drain and set aside.
3. In a blender, combine the roasted squash, almond milk, nutritional yeast, remaining 1 tbsp olive oil, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth.
4. Pour the squash sauce over the cooked macaroni and stir to combine. Heat on low for 2-3 minutes until everything is warm.
5. Serve immediately, garnished with an extra sprinkle of smoked paprika if desired.

The secret to this dish’s rich flavor? Roasting the butternut squash deepens its sweetness, making the sauce irresistibly creamy without any dairy.

Tip: For an extra crunch, top with toasted breadcrumbs or chopped walnuts before serving.

Chickpea and Spinach Coconut Curry

Warm up your kitchen with this comforting Chickpea and Spinach Coconut Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon curry powder, and 1 teaspoon ground turmeric. Cook for 1 minute until fragrant.
3. Pour in 1 can coconut milk and bring to a simmer. Add the chickpeas and simmer for 10 minutes, stirring occasionally.
4. Fold in 2 cups fresh spinach and cook until wilted, about 2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Remove from heat and stir in 1 tablespoon lime juice. Garnish with fresh cilantro before serving.

The creamy coconut milk and earthy turmeric create a vibrant base that makes this curry a standout. Perfect for a quick weeknight dinner that doesn’t skimp on depth of flavor.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices in step 2.

Vegan Banana Bread

Who says you need eggs and butter to make a moist, flavorful banana bread? This vegan version is just as indulgent, with a perfect balance of sweetness and spice.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, melted coconut oil, maple syrup, almond milk, and vanilla extract until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the chopped walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s irresistible texture? The natural sweetness and moisture from ripe bananas mean you won’t miss the eggs or butter one bit.

Tip: For an extra touch of sweetness, drizzle the cooled loaf with a simple glaze made from powdered sugar and a splash of almond milk.

Avocado and Kale Salad with Tahini Dressing

This Avocado and Kale Salad with Tahini Dressing is a vibrant, nutrient-packed dish that brings together creamy avocado and hearty kale in a luscious tahini dressing for a perfect balance of flavors and textures.

Ingredients

• 1 bunch kale, stems removed and leaves chopped
• 1 ripe avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1/4 tsp salt
• 2 tbsp water
• 1/4 cup roasted sunflower seeds

Instructions

1. In a large bowl, massage the kale with your hands for 2-3 minutes until it softens and darkens in color.
2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and water until smooth to create the dressing.
3. Add the sliced avocado to the kale and gently toss to combine.
4. Drizzle the tahini dressing over the salad and toss lightly to coat.
5. Sprinkle the roasted sunflower seeds on top for a crunchy finish.

The magic of this salad lies in the contrast between the creamy avocado and the crisp kale, all brought together by the rich, nutty tahini dressing. It’s a dish that’s as satisfying as it is healthy.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the kale to soften further and absorb the dressing.

Vegan Pumpkin Pie

This Vegan Pumpkin Pie is a dreamy, creamy delight that’ll have everyone asking for seconds, no matter their dietary preferences.

Ingredients

• 1 15-ounce can pure pumpkin puree
• 3/4 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 9-inch unbaked vegan pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
4. Bake for 60 minutes, or until the filling is set and the crust is golden. A toothpick inserted into the center should come out clean.
5. Let the pie cool completely on a wire rack before slicing. This allows the filling to firm up perfectly.

The secret to this pie’s irresistibly smooth texture? Coconut milk and cornstarch work together to create a custard-like filling without any dairy.

Tip: For an extra festive touch, serve with a dollop of coconut whipped cream and a sprinkle of cinnamon.

Lentil and Walnut Loaf

This Lentil and Walnut Loaf is a hearty, flavorful centerpiece that even meat-lovers will adore, packed with protein and a satisfying texture.

Ingredients

• 1 cup green lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup walnuts, finely chopped
• 1 cup breadcrumbs
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten

Instructions

1. Preheat oven to 375°F and lightly grease a loaf pan.
2. In a saucepan, combine lentils and water. Bring to a boil, then simmer for 25 minutes until lentils are tender. Drain any excess water.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until soft.
4. In a large bowl, mix cooked lentils, sautéed onion and garlic, walnuts, breadcrumbs, tomato paste, soy sauce, thyme, salt, and pepper. Stir in beaten eggs until well combined.
5. Press mixture into the prepared loaf pan, smoothing the top. Bake for 45 minutes until firm and lightly browned.
6. Let cool for 10 minutes before slicing. This loaf’s rich, umami flavor and meaty texture make it a standout dish for any gathering.

Tip: For a crispier top, broil the loaf for the last 2-3 minutes of baking.

Vegan Pad Thai

Craving the bold flavors of Pad Thai but keeping it plant-based? This Vegan Pad Thai is a colorful, tangy, and satisfying twist on the classic, packed with crisp veggies and a rich, nutty sauce.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup roasted peanuts, crushed
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sriracha
• 1/4 cup water

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until soft, then drain and set aside.
2. Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add bell pepper and green onions to the pan, stir-frying for 2-3 minutes until slightly softened.
4. In a small bowl, whisk together lime juice, soy sauce, brown sugar, sriracha, and water. Pour over the vegetables, stirring to combine.
5. Add the drained noodles to the pan, tossing gently to coat in the sauce. Cook for another 2-3 minutes until everything is heated through.
6. Remove from heat and top with bean sprouts, crushed peanuts, and cilantro before serving.

The magic of this dish lies in the balance of textures—crunchy peanuts and sprouts against the soft noodles, all brought together by that irresistibly tangy-sweet sauce.

Tip: For an extra protein boost, toss in some cubed tofu or tempeh when stir-frying the vegetables.

Stuffed Acorn Squash with Wild Rice and Cranberries

This Stuffed Acorn Squash with Wild Rice and Cranberries is a hearty, flavorful dish that brings a touch of elegance to your dinner table without requiring hours in the kitchen.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves cut-side down on a baking sheet. Bake for 25 minutes until just tender.
2. While the squash bakes, combine wild rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened. Stir in dried cranberries, pecans, thyme, salt, and pepper, cooking for another 2 minutes.
4. Fluff the cooked wild rice with a fork and mix it into the skillet with the cranberry mixture.
5. Remove the squash from the oven and turn the halves cut-side up. Divide the wild rice mixture among the squash halves, packing it in lightly. Return to the oven for 10 minutes to warm through.

The combination of nutty wild rice, sweet cranberries, and earthy pecans stuffed into tender acorn squash creates a dish that’s as visually stunning as it is delicious.

Tip: For an extra crunch, toast the pecans in a dry skillet for a few minutes before adding them to the mix.

Vegan Chocolate Chip Cookies

Who says you need eggs and butter to make the perfect chocolate chip cookie? These vegan delights are chewy, rich, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted coconut oil, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring until just combined. Then, stir in 2 tablespoons almond milk to help bind the dough.
5. Fold in 1/2 cup vegan chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to their perfect texture? The coconut oil creates a wonderfully chewy center with crispy edges, making them a hit at any gathering.

Tip: For an extra chocolatey experience, press a few additional chocolate chips onto the tops of the cookies right after they come out of the oven.

Beetroot and Chickpea Burgers

These Beetroot and Chickpea Burgers are a vibrant, nutritious twist on the classic burger, packed with earthy flavors and a satisfying texture that even meat-lovers will adore.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/2 cup breadcrumbs
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
2. Add the grated beetroot, breadcrumbs, beaten egg, 1 tbsp olive oil, ground cumin, salt, black pepper, lemon juice, and chopped parsley to the bowl. Mix until well combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crispy.
5. Serve the burgers on buns with your favorite toppings. The natural sweetness of the beetroot pairs beautifully with tangy goat cheese or a spicy aioli.

Tip: For an extra crunch, toast the burger buns lightly before assembling.

Vegan Blueberry Muffins

These Vegan Blueberry Muffins are bursting with juicy berries and a tender crumb, making them a perfect grab-and-go breakfast or a sweet afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup almond milk, 1/3 cup vegetable oil, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 1/2 cups fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture is the gentle folding of blueberries into the batter, ensuring each bite is packed with flavor without compromising the light, fluffy interior.

Tip: For an extra burst of blueberry flavor, toss the blueberries in a tablespoon of flour before adding them to the batter to prevent sinking.

Spaghetti Aglio e Olio with Vegan Parmesan

Spaghetti Aglio e Olio is a classic Italian dish that’s as simple as it is flavorful, perfect for a quick weeknight dinner with a vegan twist.

Ingredients

• 8 oz spaghetti
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup vegan parmesan, grated
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1-2 minutes until garlic is golden but not browned.
3. Add the drained spaghetti to the skillet, tossing to coat in the oil. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
4. Remove from heat and stir in salt, vegan parmesan, and parsley until well combined.

The magic of this dish lies in the balance of spicy, garlicky oil clinging to each strand of pasta, elevated by the umami richness of vegan parmesan.

Tip: For an extra flavor boost, toast the garlic slices in the oil until just golden—this prevents bitterness and maximizes aroma.

Vegan Tiramisu

Who says you can’t enjoy a creamy, dreamy tiramisu without dairy? This vegan version is just as indulgent, with layers of coffee-soaked ladyfingers and a rich cashew mascarpone that’ll have everyone asking for seconds.

Ingredients

• 1 cup raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 package vegan ladyfingers (about 24)
• 2 tbsp cocoa powder, for dusting

Instructions

1. Drain the soaked cashews and blend with coconut cream, maple syrup, vanilla extract, and almond extract until smooth and creamy. This is your vegan mascarpone.
2. Mix the cooled coffee with coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the coffee mixture—just a second per side to avoid sogginess.
3. Layer half the dipped ladyfingers in the bottom of an 8×8 inch dish. Spread half the mascarpone over them. Repeat with remaining ladyfingers and mascarpone.
4. Chill for at least 4 hours, or overnight, to let the flavors meld. Before serving, dust the top with cocoa powder.

The magic of this tiramisu lies in the cashew mascarpone—it’s surprisingly rich and velvety, with a hint of almond that complements the coffee beautifully.

Tip: For a nut-free version, try using sunflower seeds instead of cashews, but note the flavor will be slightly different.

Conclusion

We hope this roundup of 20 Delicious We Cook Vegan Recipes inspires your next kitchen adventure! Each dish is a testament to how flavorful and satisfying vegan cooking can be. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking, friends!